Whole Wheat Penne Genovese Recipes

WHOLE WHEAT PENNE WITH LOBSTER AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
• Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
• In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
• In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
• Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
• Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

WHOLE WHEAT PENNE WITH ARUGULA AND HAZELNUTS

Steps:

• Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
• Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice.
• Divide the pasta among plates and serve.
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WHOLE WHEAT PENNE & SAUSAGE

Steps:

• Boil the pasta according to package directions.
• In the meantime, sautée the garlic, onion and bell pepper in olive oil.
• If you need more moisture, use Pam cooking spray.
• When tender add diced tomatoes, basil, sweetener, and sliced kielbasa to tomato mixture. Heat through.
• Drain pasta, toss with tomato mixture.
• top with Parmasan cheese.
• serve with warm garlic bread and green salad.

WHOLE WHEAT PENNE GENOVESE

Steps:

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
• Meanwhile, make pesto: In food procesor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add parmesan; pulse to combine. Set aside.
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cup up tomatoes, and reserved cooking water. Toss to coat.