Wholewheatbasilpasta Recipes

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken., Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.

Steps:

• Cook pasta according to package directions.
• Meanwhile, saute onion in the olive oil, along with the dried basil. Saute over medium heat and stir frequently so the basil does not burn.
• Cook until onions are tender and translucent.
• Add salt to taste.
• When pasta is done, drain and add onion basil mixture.
• Add cheese and toss to coat.
• Serve warm.
• Add salt to taste if needed.

Steps:

• Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
• Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
• Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
• Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
• Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Steps:

• DIRECTIONS.
• Step 1.
• In a medium saucepan over low heat, warm oil and saute garlic, heat through until the garlic turns translucent, not brown.
• Step 2.
• Add onion and cook over low heat until translucent for 5 to 10 minutes.Add parsley, basil and ground black pepper; stir.
• Step 3.
• Add tomato puree and cover, raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes.Cover saucepan and cook for 25 to 35 minutes.
• Step 4.
• The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
• Step 5.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes.
• Step 6.
• Drain and serve with sauce.

Steps:

• Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it's softened enough.
• Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
• Enjoy!