Whole Wheat Spaghetti With Zucchini And Capers Recipes

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WHOLE WHEAT SPAGHETTI WITH ZUCCHINI AND CAPERS



Whole Wheat Spaghetti With Zucchini and Capers image

I'm not a big fan of zucchini apart from zucchini bread, but it tastes really good in this recipe. From "River Cafe Cook Book Easy" by Rose Gray and Ruth Rogers. Please note: Standing times are included in the cooking time.

Provided by Irmgard

Categories     Spaghetti

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb zucchini, cut into matchsticks
1 tablespoon kosher salt
3/4 lb tomatoes
3 tablespoons capers, rinsed
2 garlic cloves, minced
1 pinch dried red pepper flakes
2 teaspoons dried oregano
2 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
1/2 lb whole wheat spaghetti
ground black pepper

Steps:

  • In a large mesh colander, toss the zucchini with the salt.
  • Let sit 15 minutes.
  • Pick up handfuls and gently squeeze out the moisture.
  • Pat dry and return to the colander.
  • Cut the tomatoes in half at the equator.
  • Squeeze the seeds and juice into a medium sieve over a medium bowl.
  • Chop the tomatoes coarsely and add to the bowl with the juice.
  • Press the pulp in the sieve to extract the juice and discard the solids.
  • Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
  • Stir in the vinegar, then 3 tablespoons of the oil.
  • Marinate 15 to 20 minutes.
  • Meanwhile, bring a large pot of water to a boil on high heat.
  • Cook the spaghetti until tender but firm, about 10 minutes.
  • Drain.
  • Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
  • Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
  • Stir in the tomato mixture.
  • Scrape the bottom of the pan and remove from the heat.
  • When the spaghetti is cooked, add it to the skillet.
  • Sprinkle in the pepper.
  • Toss to coat with the zucchini mixture.
  • Adjust the salt and scatter oregano leaves over the top for a garnish.
  • Serve with parmesan cheese.

Nutrition Facts : Calories 515.1, Fat 24.2, SaturatedFat 3.5, Sodium 2608.2, Carbohydrate 68.1, Fiber 3.6, Sugar 5.7, Protein 14.4

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 SALAD WITH GRILLED ZUCCHINI AND OLIVES



Whole-Wheat Pasta Salad with Grilled Zucchini and Olives image

Categories     Salad     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Summer     Gourmet

Yield Serves 6 as an entrée or 8 as a side dish

Number Of Ingredients 10

1 1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound whole-wheat penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves

Steps:

  • In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
  • Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
  • In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
  • Serve pasta warm or at room temperature.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL



Whole-Wheat Spaghetti with Garlic Oil image

Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

Coarse salt
8 ounces whole-wheat spaghetti
2 teaspoons olive oil
1 garlic clove, thinly sliced
Pinch of red-pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
  • In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

Nutrition Facts : Calories 219 g, Fat 3 g, Fiber 7 g, Protein 8 g

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 SPAGHETTI WITH ZUCCHINI SAUCE



Whole Wheat Spaghetti With Zucchini Sauce image

Oh, yum! This fresh, wholesome pasta recipe is from the More-With-Less cookbook. Add a green salad, maybe some garlic bread, and you're good to go. I jacked up the spices, and although it calls for dried herbs, but I think it would be even better with fresh! A nice, simple dinner full of color and nutrition, not to mention FLAVOR.

Provided by A Messy Cook

Categories     Spaghetti

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 medium onion, sliced
2 medium zucchini, sliced (about 6 cups)
3 cups diced fresh tomatoes
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1 (8 ounce) package whole wheat spaghetti

Steps:

  • Saute onion in oil in large skillet.
  • Add remaining ingredients (except spaghetti).
  • Simmer, covered, for 15 minutes; uncover and simmer 10 minutes more.
  • Cook pasta according to package directions.
  • Discard bay leaf. Toss hot cooked pasta with zucchini sauce and serve with grated Parmesan cheese.

Nutrition Facts : Calories 226.9, Fat 7.6, SaturatedFat 1.1, Sodium 14.8, Carbohydrate 36.2, Fiber 2.1, Sugar 4.3, Protein 7.3

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