If you’re a tennis fan, then you already know that Iga Świątek is the Wimbledon champ. If you’re a pasta fan, then you’ve already had your personal gut reaction to Iga Świątek mixing strawberries and yogurt into a bowl of shells. I’m never one to yuck someone else’s yum—especially when they could grand slam my ass on the grass court—but if you’re not quite there yet with this viral fruit pasta sensation, here are some alternatives that might surprise you.
Iga Świątek’s choice of pasta works
Presumably the strawberries and yogurt aren’t throwing you off, so let’s pause for a moment and consider pasta. Plain old pasta. Pasta is a carb. And like most unseasoned, unsauced carbs, it tastes pretty darn close to nothing. In fact, I think what we love most about carbs is the unlimited flavor pairings that always seem to work out well. So before you make a face at pasta and strawberries, consider the bland carbs that you’re normally cool pairing with fruit and take it from there. Let us begin.
Oats. Whether it’s a scoop of crispy granola with maple syrup coated pecans, or a steaming bowl of instant oats, strawberries and yogurt are a classic pairing. Simply chop up the strawberries and stir them in with a scoop of yogurt—plain or strawberry yogurt for an extra boost of fruity flavor.
Brioche buns. It’s never long before I kick off the training wheels, so let’s branch out to a sandwich. Brioche bread is light on sweet and strong on butter, making it a lovely companion for a strawberries and cream filling. Think of it as a more handheld strawberry shortcake swapping the biscuit for a bun.
Rice. Even though it’s my number one favorite carb, I can’t stand eating rice plain. It tastes the most like nothing (a close second only to plain, air-popped popcorn). However, it does have a signature texture, and its lack of flavor makes it a brilliant blank canvas for whatever you put on it—even sweet toppings. Add your mashed strawberries and yogurt into a freshly steamed bowl of rice, drizzle on some honey and add a pinch of salt.
Orzo salad. Finally, we’ve made it to pasta—rice shaped pasta. I adore cold orzo pasta salads. I think they’re fantastic for backyard barbecues or for picnics in the park. Instead of tossing in chopped bell peppers and parsley, try a sweet and tangy approach. Stir in chopped strawberries, torn basil, and a yogurt dressing thinned with honey and a splash of white balsamic vinegar.
Fruit and carbs work together just fine, and you can even test out other fruits you like. Did you see how we worked our way up the carb ladder? Heck, you might even be ready for Iga Świątek’s spaghetti or shells next.
