Calling All Diabetics, Celiacs, And Carb Watchers: This Pasta Is The Truth

I got a free box of Banza spaghetti at a health fair at work, then promptly forgot about it for six weeks, until one fateful night when I made the brave decision not to go to the grocery store and instead to Chopped-challenge my way to dinner.

My expectations were low; I've had diabetes for more than half my life, so I've tasted my fair share of lower-carb versions of delicious foods. They tend to taste like the uncanny valley equivalent of whatever they're imitating — just close enough to be actually quite repulsive.

But I can admit when I'm wrong. And after one bite of cacio e pepe with Banza spaghetti, I was ready to tell the world: Banza is fucking delicious.

I immediately ordered a variety pack and set about telling everyone I knew about it.

I wish I were exaggerating. I sounded like a woman in a birth control commercial who's always ~casually~ mentioning to her friends while they drink smoothies in a weirdly lit lounge area that her birth control, Fallopulina, is amaaaaaaaaazing. I wouldn't shut up about it, and I'm not sorry. Talking about Banza is a public service!

It also has a low glycemic index (meaning it causes causes blood glucose to rise less, and more slowly). Sure enough, Banza didn't make my blood sugar spike, which meant I felt free to eat it all the time.

Since my great Banza revelation, I've made penne with souped-up red sauce (jarred tomato basil sauce, sweet Italian sausage, onion, and a splash of red wine), baked macaroni with fontina and broccoli rabe, and fusilli with mushrooms and prosciutto (okay, my boyfriend made those last two, and they were both exceptional).

I've been trying to cook more at home (said every millennial urbanite ever), and Banza has made it way easier to throw together a meal.