Too much of anything is a bad thing. I don't feel pasta is inherently bad, but would need more details as to frequency of eating, volume consumed, and what do you have on your pasta? Heavy cream, with buckets of cheese, and meatballs the size of tennis balls?
Yes, pasta is good for you. However, like all things, moderation is key. Pasta by itself has zero cholesterol, low in calories (about 220 per serving) and a good source of protein and long term carbs. When topped with tomato based sauces, the nutritional aspect increases.
If you have concerns about how much pasta you consume, you should consult a dietician or qualified physician rather than solicit the advice of strangers on food and cooking forum.
In general, yes. Pasta has a low glycemic index of around 55. Pasta that's cooked past al dente may have a slightly higher index rating.
For the sake of explanation, a glycemic index rating is based on how fast a particular food can be digested and cause a change in your blood sugar. Candy, for example, breaks down quickly and therefore, changes the blood sugar quickly. As such, candy will have a high glycemic index number of 100 or higher depending on the candy. Broccoli, on the other hand, breaks down slowly and will have a much lower GI index.
So, to answer your question, yes, pasta does digest rather slowly.
The numbers are different on each for instance watermelon is high on the index, but low on the load so do your research. I have friends who use heavy cream in Carbonara - it makes no sense to me. It's simply pork, pasta, eggs and cheese. Oh and lots of black pepper.