Whole Wheat Pasta With Cauliflower Walnuts And Ricotta Salata Recipes

SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA

Steps:

• Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
• Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

WHOLE WHEAT PASTA WITH CAULIFLOWER, WALNUTS AND RICOTTA SALATA

Steps:

• Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook. Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn't burn; if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

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 PASTA WITH VEGGIES AND RICOTTA

Steps:

• saute onions in olive oil over medium heat.
• add garlic, salt, pepper flakes, and italian seasoning when onions turn translucent.
• add tomatoes and frozen broccoli, cook until tomatoes are softened.
• meanwhile boil pasta water and cook penne until al dente.
• transfer pasta to sauce pan with vegetables and add ricotta.
• gently toss to combine and finish with parmesean.

WHOLE-WHEAT PASTA WITH VEGETABLES AND LEMON

Steps:

• Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
• Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
• Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.