Whole Wheat Pasta And Light Vodka Sauce Recipes

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

WHOLE WHEAT PENNE PASTA WITH CREAMY VODKA SAUCE

Steps:

• Heat oil over medium heat in large saucepan. Add onion, garlic, celery, and carrots. Saute until soft, about 6-8 minutes. Add basil, tomatoes, and bay leaves. Season with salt and pepper. Reduce to low heat, cover, and simmer for 1 hour. Add butter, and remove bay leaves.
• Process sauce in blender or food processor, in batches, until smooth.
• Add vodka to tomato sauce and simmer or low for an additional 30 minutes. Sauce will reduce and thicken. Stir in cream and Parmesan and simmer until cheese is melted and sauce blended.
• Cook pasta to al dente in boiling, salted water. Drain and transfer to large bowl. Pour sauce over cooked pasta and toss. Serve immediately.

WHOLE WHEAT BASIL PASTA

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.

PASTA IN VODKA SAUCE

Steps:

• In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
• Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
• Stir in half and half, and heat for 3 minutes.
• Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

PASTA WITH CREAMY VODKA-AND-HERB SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add sliced onion and sauté until very tender and beginning to color, about 10 minutes. Add herbs and sauté 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.

WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL

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.

WHOLE WHEAT PASTA WITH AVOCADO SAUCE

Steps:

• Scoop out the flesh of the two avocados in to the bowl in which you will serve the pasta. Mash the avocado flesh well. Add the lemon juice and mash again. Add the crushed garlic and stir. Add the seasoning to taste, followed by the olive oil, and mash thoroughly to make a creamy sauce.
• Cook the pasta to al dente consistency in plenty of boiling water. Drain well and add to sauce. Toss thoroughly and serve.
• Note: you can use more or less lemon jice, garlic or olive oil according to your family's taste.

WHOLE WHEAT PASTA WITH PEPPERS, TOMATOES AND OLIVES

Steps:

• In a large skillet, heat the oil over medium heat.
• Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.
• Add the tomatoes, olives and vinegar.
• Cook, stirring, until heated through, about 1 minute.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes.
• Drain and return to the pot, reserving 1/2 cup cooking water.
• Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten.
• Serve topped with parmesan cheese.