WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS AND MUSHROOMS
Sauteed Brussels sprouts and mushrooms seasoned with lemon zest and tossed with chewy whole-wheat pasta makes a quick, healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta water; drain pasta and return to pot.
- Meanwhile, in a large skillet, heat half the oil over medium-high heat. Add mushrooms and season with salt. Cook, stirring occasionally, until browned, about 6 minutes. Add mushrooms to pasta. Reduce skillet heat to medium and add remaining oil, brussels sprouts, and garlic and season with salt and pepper. Cook, stirring often, until brussels sprouts are soft, 4 to 6 minutes.
- Add brussels sprouts mixture and lemon zest to pasta. Stir in enough reserved water to create a thin sauce that coats pasta. Add lemon juice; season to taste with salt and pepper.
Nutrition Facts : Calories 31 g, Fat 88 g, Fiber 7 g, Protein 10 g
MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.
Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.
WHOLE WHEAT PASTA
Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Provided by Gia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g
HEARTY WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.
Provided by Julia Moskin
Categories dinner, weekday, pastas, main course
Time 45m
Yield 8 entree servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
- Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
- Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLE GRAIN SPAGHETTI WITH BRUSSELS SPROUTS AND MUSHROOMS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
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, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
- In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
- Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.
WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES
I got this from another website and it was designed for one person, but I adapted it for my family of 4. They all ate it well and it was quite yummy!
Provided by KristiJoy
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed, al dente. Drain when done and return to pan.
- In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
- Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
- Add fresh spinach and cooked pasta.
- Add salt and pepper as desired.
- Heat through and serve immediately topping with parmesan or feta.
- (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).
Nutrition Facts : Calories 256.7, Fat 4.5, SaturatedFat 0.7, Sodium 33, Carbohydrate 48.3, Fiber 1.7, Sugar 2.1, Protein 10.6
WHOLE-WHEAT FETTUCCINE WITH BRUSSELS SPROUTS AND RED BELL PEPPERS IN BROWN BUTTER
Categories Pasta Appetizer Vegetarian Quick & Easy High Fiber Bell Pepper Fall Brussels Sprout Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a large kettle cook the onions in 3 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden. Add the garlic, the Brussels sprouts, the water, the scallion, the bell peppers, and salt and pepper to taste and cook the mixture, stirring occasionally, for 15 minutes, or until the vegetables are crisp-tender.
- While the vegetables are cooking, in another large kettle cook the fettuccine in boiling salted water for 10 to 12 minutes, or until it is al dente, and drain it well. Stir the pasta into the vegetables and keep the mixture warm. In a small skillet cook the remaining 5 tablespoons butter over moderate heat, swirling the skillet, until it is browned, add it to the pasta mixture with the Parmesan and salt and pepper to taste, and toss the mixture well.
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