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.
WHOLE-GRAIN SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
- Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
- Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.
Nutrition Facts : Calories 345 g, Cholesterol 3 g, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, Sodium 448 g
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Categories Bean Garlic Pasta Vegetable Sauté Vegetarian Quick & Easy Dinner Broccoli Chickpea Gourmet Quick and Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
WHOLEWHEAT PASTA WITH BROCCOLI & ALMONDS
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic, and cook on a low heat until golden. Remove from the heat.
- Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds, and toss together well. Serve in bowls, topped with Parmesan shavings.
Nutrition Facts : Calories 638 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 16 grams fiber, Protein 26 grams protein
SPAGHETTI WITH TOMATOES AND TARRAGON
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Provided by Martha Stewart
Categories Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, halve tomatoes lengthwise. Squeeze gently to remove most of seeds; discard seeds. Chop tomatoes into 1/2-inch pieces, and transfer to a bowl; set aside.
- In a large skillet, heat oil over medium-low. Add shallots; cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil; season generously with salt and pepper.
- Cook pasta until al dente, according to package instructions. Drain; return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among four bowls; top with additional Parmesan, if desired.
PASTA WITH PESTO & FRESH HERBS
Grow your own herbs? Snip a good mixture of them for this very special pasta dish
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.49 milligram of sodium
PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY
Here's what you need: fresh basil leaves, olive oil, grated parmesan cheese, almond butter, lemon juice, garlic, lemon zest, kosher salt, pepper, kosher salt, pasta, grape tomato, yellow cherry tomato, red onion, mozzarella ball
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
- Cook the pasta according to the package instructions.
- Drain and transfer the pasta to a large serving bowl.
- Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
- Pour the pesto sauce over the pasta.
- Toss the ingredients together.
- Serve warm in a bowl.
- Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Nutrition Facts : Calories 744 calories, Carbohydrate 88 grams, Fat 31 grams, Fiber 5 grams, Protein 26 grams, Sugar 6 grams
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