Whole Wheat Pasta With Sausages Leeks And Shredded Fontina Recipes

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
• Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

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 SPAGHETTI WITH LEEKS AND HAZELNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS

Steps:

• In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
• Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
• Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
• (Per Serving)
• Calories: 579
• Saturated Fat: .7g
• Unsaturated Fat: 4.1g
• Cholesterol: 0mg
• Carbohydrates: 106g
• Protein: 24.6g
• Sodium: 372mg
• Fiber: 19g

PASTA WITH LEEKS AND SAUSAGE

Steps:

• Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
• In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
• In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
• Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
• Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
• Toss this with cooked short pasta and serve.
• This is great with a tomato or carrot salad.

WHOLE-WHEAT PASTA WITH KALE AND FONTINA

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
• Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.

WHOLE-WHEAT PASTA WITH SAUSAGES, LEEKS, AND SHREDDED FONTINA

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the leeks and cook until wilted, about 2 minutes. Scatter a handful of the cabbage over the sausage and cook, stirring until wilted. Repeat with the remaining cabbage. Season lightly with salt and pepper, and stir in about 1/2 cup of the stock. Bring to a boil, then reduce the heat so the sauce is simmering. Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes. Remove from the heat and cover the pan to keep the sauce warm.
• Stir the rigatoni or penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
• Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix. Serve immediately in warm bowls.