WHOLE-WHEAT PASTA WITH BROCCOLINI AND FETA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 (2 1/2 cup) main course servings
Number Of Ingredients 10
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.
WHOLE WHEAT PASTA NOODLES
Make and share this Whole Wheat Pasta Noodles recipe from Food.com.
Provided by jessmill101
Categories Grains
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the flour, eggs, and salt.
- Add water as needed slowly. Dough should be firm, but not sticky.
- Pour dough out on a lightly floured surface until it has elasticity to it.
- Cover and let it sit for 30 minutes to relax the dough.
- Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
- There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
- Let it sit for 10-20 minutes to avoid clumping.
- Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
- Enjoy :).
PENNE ALL'ARRABBIATA
Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
- Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
- Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.
Nutrition Facts : Calories 348 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
WHOLE WHEAT PASTA ARRABBIATA WITH ARUGULA
Make and share this Whole Wheat Pasta Arrabbiata With Arugula recipe from Food.com.
Provided by dicentra
Categories Penne
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
- While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.
- Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
- Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.
Nutrition Facts : Calories 531.4, Fat 15.3, SaturatedFat 2.2, Sodium 15.9, Carbohydrate 88.7, Fiber 10.1, Sugar 1.3, Protein 17.5
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