Whole Wheat Pasta With Olives And Lemon Recipes

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WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON



Whole-Wheat Spaghetti with Lemon, Basil, and Salmon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

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 WHEAT PASTA WITH OLIVES AND LEMON



Whole Wheat Pasta with Olives and Lemon image

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 9

1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
4 anchovy fillets, chopped
2 tablespoons capers, drained
Zest and juice of 1 lemon
1 cup black olives, pitted and coarsely chopped
1/2 cup flat-leaf parsley leaves
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta until al dente, following package directions. Drain.
  • Heat oil in a large skilled. Add garlic, anchovies, capers, and lemon zest. Cook until garlic begins to soften, about 2 minutes. Stir in olives and lemon juice, and cook 1 minute more. Add pasta, parsley, and Parmesan; toss to combine. Serve immediately.

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

WHOLE WHEAT SPAGHETTI WITH GREENS, LEMON, AND GINGER



Whole Wheat Spaghetti with Greens, Lemon, and Ginger image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 13

One 16-ounce package whole wheat spaghetti
1/3 cup Lemon Olive Oil, recipe follows, or olive oil
1 large red onion, thinly sliced
1/2 cup golden raisins
1 1/2 tablespoons julienned strips peeled, fresh ginger (from a 1-inch piece ginger)
1 tablespoon finely grated lemon zest
3 garlic cloves, thinly sliced
1 teaspoon salt
1/4 teaspoon crushed hot red pepper flakes
2 pounds baby bok choy or 2 bunches broccoli rabe, cut crosswise into 1-inch squares
2 teaspoons balsamic vinegar
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
2 tablespoons finely grated lemon zest

Steps:

  • Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.
  • Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.
  • Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
  • Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
  • Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

PASTA WITH LEMON AND OLIVES



Pasta with Lemon and Olives image

Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3/4 pound large shell pasta
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup pitted kalamata olives, roughly chopped
Freshly ground pepper
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
6 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
  • Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
  • Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY



Whole Wheat Pasta With Lemon Kale Chicken Recipe by Tasty image

Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper

Provided by Marie Telling

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

4 oz whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 cups curly kale, chopped, ribs removed
1 lemon lemon zest
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
  • Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
  • Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
  • Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
  • Add cooked chicken, and pasta. Stir to coat, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams

WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES



Whole Wheat Spaghetti with Cauliflower and Green Olives image

This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.

Provided by Drave Bave

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 13

¾ cup slivered almonds
2 tablespoons sesame seeds, or to taste
1 cup pitted green olives
½ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 (2 pound) cauliflower, cut into 1-inch florets
½ teaspoon salt
1 red bell pepper, cut into 1/2-inch cubes
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup water
¾ pound whole wheat spaghetti
½ cup finely grated Pecorino Romano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
  • Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
  • Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
  • Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
  • Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
  • Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
  • Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE



Whole Wheat Pasta with Roasted Heirloom Cherry Tomato Sauce image

Easy, homemade pasta sauce that takes no time to prep and tastes like heaven. Make the roasted ingredients ahead of time for a quick and easy meal in the evening.

Provided by aftertodayfalls

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h

Yield 8

Number Of Ingredients 11

1 small head garlic, separated into cloves
3 pints heirloom cherry tomatoes
1 pint cocktail cherry tomatoes
4 small shallots, roughly chopped
¼ cup olive oil
salt and ground black pepper to taste
1 (15.5 ounce) can white beans, drained and rinsed
¼ cup freshly grated Parmesan cheese
¼ cup julienned fresh basil leaves
1 dash balsamic vinegar
1 (16 ounce) package whole wheat penne pasta

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
  • Smash garlic cloves and remove peel. Halve all the tomatoes.
  • Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
  • Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
  • Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
  • While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
  • Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 41.2 g, Cholesterol 2.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 1.2 g

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Top Asked Questions

How do you make Herby pasta with garlic and green olives?
Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed. Divide pasta among bowls and drizzle with more oil. How would you rate Herby Pasta with Garlic and Green Olives?
What are the best olives to add to pasta for protein?
The castelvetrano olives were key due to more mild flavor than standard green olives. I did add a small can of black olives since I was short of those divine ones though and may have sneaked in extra garlic. Used whole wheat pasta- a fancy one from whole foods and added a can of garbonzo beans which added protein and worked great.
How to Cook Pasta for pasta Parmesan?
Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed. Divide pasta among bowls and drizzle with more oil.
How do you cook with parsley and olives?
Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld. Using tongs, transfer pasta to pot with sauce and add butter and ½ cup pasta cooking liquid.

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