WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL
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
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 PASTA WITH GARLIC AND OLIVE OIL
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
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 PASTA WITH GARLIC AND OLIVE OIL (MS)
Categories Pasta
Number Of Ingredients 7
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 Per Serving: 380 Calories 14 g Fat 0 mg Cholesterol 58 g Carbohydrate 382 mg Sodium 11 g Protein 10 g Fiber
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Categories Bean Garlic Pasta Vegetable Sauté Vegetarian Quick & Easy Dinner Broccoli Chickpea Gourmet Quick and Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL
Burrata - a cousin of mozzarella with a creamy core - is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
- Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.
WHOLE WHEAT PASTA WITH OLIVE OIL, GARLIC AND FAT FREE PARMESAN
This is a quick dish to whip up and it's very tasty! I recommend using Barilla Plus pasta (I use penne).
Provided by Quistis145
Categories Low Protein
Time 35m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta per package directions. I recommend using Barilla Plus pasta.
- In a pan heat the olive oil, garlic, salt and pepper. I use my garlic press but you can also just use whole or sliced cloves.
- Sauté the garlic until it is golden brown.
- Turn off the heat and let it stand until the pasta is finished cooking.
- Add pasta to the oil, toss to coat and sprinkle parmesan over the top.
- Enjoy!
Nutrition Facts : Calories 516.2, Fat 28.2, SaturatedFat 4, Sodium 18.8, Carbohydrate 60.6, Fiber 3.3, Sugar 6.5, Protein 11.4
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