Whole Wheat Pasta With Spinach Beans And Tomatoes Recipes

20-MINUTE SKILLET PASTA

Steps:

• Cook pasta according to instructions on the box. Rinse with warm water, set aside and keep warm.
• In a measuring cup, mix together half and half, cornstarch and Italian seasoning. Set aside.
• In a large saucepan, heat up olive oil. Add garlic and sauté for 2 minutes.
• Add tomatoes and spinach and sauté, stirring often, about 3 to 4 minutes.
• Add beans, salt, pepper and half and half mixture. Stir well. Cook for 2 minutes, until the mixture thickens up.
• Add cooked pasta and stir in gently. Remove from heat.
• Serve garnished with Parmesan cheese and red pepper flakes.

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

VEGETARIAN BLACK BEAN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

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.).

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE

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.

WHOLE WHEAT PASTA WITH SPINACH, BEANS, AND TOMATOES

Steps:

• Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
• Cook stirring and turning frequently until light golden brown, about 3 minutes.
• Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
• Sprinkle lightly with salt.
• Add onion to pan, cook until starting to brown, about 5 minutes.
• Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
• Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
• Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
• Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
• Stir in the beans and the olives.
• Meanwhile, bring 4 quarts of water to boil
• Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
• Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
• Cook until pasta absorbs most of the liquid, about 2 minutes.
• Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
• Serve immediately with extra olive oil and parmesan.