WHOLE WHEAT PENNE IN FRESH TOMATO SAUCE
This hearty wheat pasta dish gets a boost from sweet and tangy tomatoes and creamy goat cheese sauce. Ripe cherry tomatoes get amazingly sweet and juicy when cooked. I paired it with creamy goat cheese and fresh basil. In-fact, salty capers were also a great addition to each bite. We are accustomed to use semolina pasta in my home. Every time I brought whole wheat version, it sat in my pantry for ages and ultimately expired and thrown away. Even if I cooked it for dinner, Vishal ate it half-hearted. So why waste few ingredients? I stopped trying it. Quite frankly, even I not liked taste of whole wheat pasta until my friend shared few tricks to make it delicious. First and most important, it definitely needs juicy and hearty flavors to stand up to the taste and texture of whole grain pasta and second, cook whole wheat pasta a minute more than the package directions for a little smoother texture. So, I followed the advice and added all these sweet and juicy fresh flavors to make it flavorful yet whole grain healthy. Sometimes, I also add zucchini or dice rotisserie chicken in it to make hearty, yet easy and healthy weeknight meal.You can always use this sauce for regular pastas instead of whole wheat, but in my home, this fresh sauce is wheat pasta supporter.Enjoy Cooking and Let's eat healthy one meal at a time !!
Provided by Savita
Categories Pasta
Time 22m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Once water start boiling, add generous amount of salt (about 1-2 tbsp), cook pasta according to package directions plus additional 1-2 minute (this is optional, but I use this trick for better texture). In meantime, dice tomatoes and chop garlic for making sauce.
- In a large skillet, warm olive oil, add chopped garlic and pepper flakes and heat over medium heat till perfumed (make sure not burn the garlic)
- Add chopped tomatoes, salt and pepper; sauté over high heat for 3-4 minutes. Now add chopped basil.
- Drain and toss pasta and goat cheese with the sauce. Heat it through (about 2 minutes), remove from heat. Top with capers and serve warm.
WHOLE WHEAT BASIL PASTA
For serious basil lovers only. This is delicious and can accompany any Italian meal. I like that it calls for dried basil, something I always have on hand.
Provided by DogAndCatDoc
Categories Penne
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- Meanwhile, saute onion in the olive oil, along with the dried basil. Saute over medium heat and stir frequently so the basil does not burn.
- Cook until onions are tender and translucent.
- Add salt to taste.
- When pasta is done, drain and add onion basil mixture.
- Add cheese and toss to coat.
- Serve warm.
- Add salt to taste if needed.
Nutrition Facts : Calories 321.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 14.8, Sodium 123.2, Carbohydrate 49, Fiber 5.7, Sugar 0.7, Protein 13.6
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
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- Next, place all ingredients for the sauce in a blender (I used a single serve blender). Blend well and set aside. If it seems a little bit thick, add a splash more almond milk or olive oil.
- In a large sauce pan, heat a 1/2 tablespoon of olive oil over medium/high heat and then add sliced onion. Sauté for a few minutes or until translucent.
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- Attach the dough hook to your stand mixer and knead the dough on low speed for 5-6 minutes until a smooth ball forms. You may need to stop the mixer once or twice to make sure all of the flour gets incorporated into the dough. Note: The dough can also be kneaded by hand for 5 minutes.
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