Fifty-Fifty Spaghetti

Try this some time: when making spaghetti, use half regular noodles and half whole-wheat noodles.  The latter have lots of fiber making for a hearty and filling meal, but for most sauces I find them to be a little too heavy.  Cutting the whole wheat with regular pasta gives a light taste while retaining some of the good stuff.  My kids, who normally eschew all things fibrous, barely notice the difference and happily wolf it down.

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