Burnt Garlic Whole Wheat Or Gluten Free Noodles Recipes

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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

BURNT GARLIC WHOLE WHEAT OR GLUTEN FREE NOODLES



BURNT GARLIC WHOLE WHEAT OR GLUTEN FREE NOODLES image

Khyati's Health-O-Meter Says: Whole wheat /quinoa/ gluten free noodles are packed with nutrients, including protein, fiber, B vitamins, anti-oxidants. A diet rich in whole wheat helps to reduce the risk of heart disease, type 2 diabetes, obesity. Quinoa is not only high in fiber, it is an excellent source of protein providing additional vitamin B. It is beneficial for the ones with celiac disease/gluten intolerance. Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. It helps to prevent and reduce the severity of common illnesses like the flu and common cold. It also helps in lowering blood pressure, cholesterol and has anti-oxidants properties. By adding vegetables to the whole wheat noodles adds on to the nutritive value and colour to the recipe.

Provided by nutritionbalance

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

20 g gluten, free or 20 g quinoa noodles
2 -3 garlic cloves
1 dry red chili (broken)
25 g onions (sliced)
20 g spring onions (sliced)
20 g carrots (julienne)
15 g capsicums (sliced)
10 g button mushrooms (optional, chopped)
15 g broccoli (chopped)
15 g cabbage (shredded)
1 teaspoon light soy sauce
1/2 teaspoon vinegar
1/2 teaspoon oil (2g)
1 teaspoon salt (According to your taste)

Steps:

  • Step 1.
  • Boil 2 cups of water in a sauce pan, add some salt. Once it boils again, add the noodles and cook till done. Drain in a colander and set aside.
  • Step 2.
  • Add chopped garlic cloves in a pan and add oil. Once the cloves turn brown and aroma comes turn the heat off. Use this for cooking the noodles.
  • Step 3.
  • Heat oil in a wok and cook noodles and vegetables on high heat. Add dry red chilli and saute for 30 seconds.
  • Step 4.
  • Add in onions, saute for a minute. Then add burnt garlic and salt .
  • Step 5.
  • Add soy sauce and vinegar and mix well.
  • Step 6.
  • Toss this on high heat till everything is mixed well and later add spring onions and saute for few minutes.
  • Step 7.
  • Garnish with few spring onions and serve hot.

Nutrition Facts : Calories 69.4, Fat 1.5, SaturatedFat 0.2, Sodium 1345.1, Carbohydrate 12.9, Fiber 2.6, Sugar 2, Protein 2.5

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