Whole Wheat Penne With Tomatoes And Red Onion Recipes

WHOLE WHEAT PENNE IN FRESH TOMATO SAUCE

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.

SKILLET CHICKEN PENNE PASTA

Steps:

• Heat the olive oil in a large nonstick skillet. Add the chicken, season with salt and pepper, and cook until just cooked through, about 5 minutes. Transfer to a bowl and set aside.
• Cook the pasta according to package directions. Drain.

WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA

Steps:

• In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
• Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
• Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PENNE

Steps:

• In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
• While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
• To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.