Whole Wheat Fettucine With Dandelion Greens Goat Cheese And Roasted Garlic Recipes

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WHOLE-WHEAT SPAGHETTI WITH GOAT CHEESE AND ARUGULA



Whole-Wheat Spaghetti with Goat Cheese and Arugula image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9

3 red onions, sliced thin, plus additional red onion, diced fine, for garnish
6 garlic cloves, cut into thin slivers
3 tablespoons olive oil
1/2 pound whole-wheat spaghetti
3/4 cup (about 6 ounces) soft mild goat cheese such as Montrachet
4 bunches of arugula (about 1 pound), the stems discarded and the leaves washed well, spun dry, and chopped (about 8 cups)
1/2 cup walnuts, toasted lightly and chopped
1/3 cup freshly grated Romano or Parmesan
1/2 cup finely shredded fresh basil or parsley leaves

Steps:

  • In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.

WHOLE ROASTED GARLIC WITH GOAT CHEESE



Whole Roasted Garlic with Goat Cheese image

So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish.

Provided by sugarpea

Categories     Spreads

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 5

2 large garlic heads
2 tablespoons olive oil
salt
fresh ground black pepper
1 ounce goat cheese, from a log

Steps:

  • Preheat oven to 375°.
  • Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  • Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
  • Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA



Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 cups grape or small cherry tomatoes (about 10 ounces)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
Kosher salt
1 pound whole wheat or brown rice fettuccine pasta
1/2 cup red wine, such as pinot noir
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 cloves garlic, peeled
One 28-ounce can whole peeled tomatoes in tomato juice
2 tablespoons chopped fresh thyme
1 cup frozen peas, thawed
1/3 cup chopped fresh basil
One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained

Steps:

  • For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
  • Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
  • For the fettuccine: 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, 8 to 10 minutes. Drain and place in a large serving bowl.
  • In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
  • Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.

WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL



Whole-Wheat Pasta with Garlic and Olive Oil image

High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 teaspoons coarse salt
1 pound whole-wheat linguine
1/3 cup extra-virgin olive oil
4 garlic cloves, 2 minced and 2 thinly sliced
1/2 teaspoons crushed red-pepper flakes
1/3 cup fresh flat-leaf parsley, chopped, plus more for sprinkling
Zest of 1 large lemon

Steps:

  • Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
  • Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
  • Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.

Nutrition Facts : Calories 380 g, Fat 14 g, Protein 11 g, Sodium 382 g

GARDEN GREENS AND GOAT CHEESE PASTA



Garden Greens and Goat Cheese Pasta image

This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.

Provided by Alice Waters

Yield 4 servings

Number Of Ingredients 7

1 bunch of kale (lacinato, Red Russian, or Siberian)
1 pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/3 cup crumbled fresh goat cheese
A pinch of dried chile flakes
A drizzle of extra-virgin olive oil

Steps:

  • Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
  • Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
  • While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
  • Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
  • Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
  • Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.

WHOLE WHEAT SPAGHETTI WITH GREEN GARLIC AND CHICORY



Whole Wheat Spaghetti With Green Garlic and Chicory image

This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's sold with lettuces in the supermarket, often called escarole or curly endive. Chicory contains a type of soluble fiber called inulin, which some studies suggest may have a positive effect on blood sugar levels.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 9

1 head chicory (also sold as escarole and curly endive lettuce)
1/4 cup extra virgin olive oil
2 tablespoons minced green garlic
1 dried red pepper, broken in half, or 1/4 teaspoon red pepper flakes
Salt to taste
3 tablespoons chopped flat-leaf parsley
3/4 pound whole-wheat spaghetti
A generous amount of freshly ground pepper
1/4 cup freshly grated Parmesan, as needed

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. Meanwhile, remove the tough outer leaves of the chicory, and clean the remaining leaves of sand. When the water comes to a boil, salt generously and add the chicory. Blanch one minute, then transfer to the ice water with a skimmer or slotted spoon (do not drain the water from the pot). Drain the chicory, squeeze out water and chop. Set aside.
  • Combine the olive oil, garlic and chili pepper in a large, heavy skillet. Heat over medium heat until the garlic begins to sizzle. Allow the garlic to sizzle for about a minute, but do not let it color. Remove the skillet from the heat and set aside. If using a whole chili pepper, remove it and discard.
  • Bring the water back to a boil, and add the spaghetti. Cook al dente following the timing directions on the package. While the pasta is cooking, return the frying pan to medium heat. When the garlic begins to sizzle again, add the chicory. Toss together, season to taste with salt and pepper, and keep warm.
  • When the spaghetti is cooked al dente, remove 1/2 cup of the pasta water and add it to the pan with the chicory. Stir together well. Drain the pasta, and toss with the chicory and garlic. Serve, topping each serving with a spoonful of Parmesan.

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