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An Italian Specialty, Plus a Good-for-You Side
For Megan Wolf, a nutritionist in New York, pasta is more of a "sometimes" than an "everyday" food. But if she's out to dinner on the weekend at a restaurant that serves homemade pasta, she'll happily order a plate. Gnocchi is her favorite, and to balance the soft, pillowy dumplings, she orders a green vegetable on the side, usually asparagus, Brussels sprouts or spinach for their high fiber content.