Light Whole Wheat Pasta Dough With Italian Seasonings Food

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WHOLE-WHEAT LINGUINE WITH GREEN BEANS, RICOTTA, AND LEMON



Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested

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 reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
  • Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

LIGHT WHOLE WHEAT PASTA DOUGH WITH ITALIAN SEASONINGS



Light Whole Wheat Pasta Dough With Italian Seasonings image

I actually decided to make this pasta pure whole wheat but my husband doesn't care for the texture of whole wheat flour so I decided to ease him into it. This recipe turned out great and he loved it!

Provided by dblouin

Categories     < 60 Mins

Time 51m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup water
1 tablespoon olive oil
1 1/2 teaspoons italian seasoning
1 teaspoon salt
4 eggs

Steps:

  • In a large bowl, mix together the flours, salt, and italian seasoning.
  • Make a well.
  • Whisk eggs, water, and olive oil together and pour into well. Mix untl a ball is formed.
  • Turn out pasta dough onto a floured surface and knead for 1 to 2 minutes.
  • Wrap in wax paper and let sit for 20 to 30 minutes.
  • Cut into 6 seperate pieces and roll out to desired thickness or use a manual pasta machine.
  • Cook in boiling salted water for 6 minutes.

Nutrition Facts : Calories 375.7, Fat 9.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 654.5, Carbohydrate 57.9, Fiber 4.9, Sugar 0.6, Protein 15.2

BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA



Baked Whole Wheat Pasta With Spinach and Mozzarella image

A fresh, light, dish. I am sure you could use regular pasta, but the whole wheat pasta with fresh mozzarella (not pre-shredded) is really what makes this extra good. Baked with a golden brown crust and gooey cheese. Start dinner with a bowl of tomato soup (your favorite recipe) and a toasted baguette with pesto and parmesan. And then enjoy the main course.

Provided by SarasotaCook

Categories     < 60 Mins

Time 1h

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 15

3/4 lb whole wheat pasta (I prefer to use the small shells, or you could use a small penne or even a spaghetti)
1 large onion, cut in quarters and thin sliced
4 cups fresh Baby Spinach
8 ounces fresh mozzarella cheese, cut in small cubes
3 teaspoons minced garlic
2 lemons, zested
1 1/2 cups sliced almonds, toasted
1 cup chicken broth
1 cup toasted fresh breadcrumb (you could also use dried, but the fresh are really worth it, See Below for Recipe)
3 -4 tablespoons olive oil (2-3 tablespoons to garnish the pasta, 1 tablespoon to saute the vegetables)
salt
pepper (I like lots of pepper for this dish)
2 slices bread, fresh everyday bread works best
1 teaspoon olive oil
1/2 teaspoon italian seasoning

Steps:

  • Almonds -- In a medium dry saute pan on medium high heat, add the almonds and cook a couple of minutes until they get golden brown. Keep an eye of them, they do not take long.
  • Fresh Bread Crumbs -- If you are using dry bread crumbs, skip this step.
  • Chop up the bread fairly fine. Then in that same saute pan you used to toast your almonds in, bring to medium high heat and add 1 teaspoon of the olive oil. Toss in the bread crumbs, seasoning and toast until golden brown. They only take 1-2 minutes and stir often.
  • Pasta -- Cook the pasta according to package direction in salted boiling water. Drain well, return to the pot and toss with the olive oil and set to the side off the heat. As the pasta cooks, saute your vegetables.
  • Vegetables -- Once again, use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium/high heat. Add the garlic, onion and little salt and pepper and saute 2-3 minutes, then toss in the spinach and saute just a few seconds until the spinach is slightly wilted. Don't cook more than just a few seconds. Remove from the heat and stir in 1/2 of the lemon zest and 1 cup of the almonds. Add to the pasta along with the chicken broth. Check for seasoning, salt and pepper. Personally, I like to add some extra pepper.
  • Bake -- In a 13x9 or similar size baking dish, sprayed with Pam or any non-stick spray, add the remaining lemon zest. Then add 1/2 of the pasta, 1/2 the cheese; then the rest of the pasta, and the rest of the cheese. Sprinkle with the almonds, and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes. Remove the foil and bake another 10 minutes until the bread crumbs get golden brown.
  • Serve -- ENJOY! I like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese.

LIGHT WHOLE WHEAT PASTA WITH CREAMY WHITE CHEESE SAUCE



Light Whole Wheat Pasta With Creamy White Cheese Sauce image

This is the perfect dinner for one! Not to mention ultra easy and healthy, LUMP-FREE, as well as easily doubled for more! Paired with some garlic toast or a salad, you will have a very wonderful dinner! This sauce is flexible in the additives your add, and also works great with stuffed pasta, though my personal favorite is making this with sharp cheddar, and just pouring this over macaroni! My favorite cheese otherwise in this is freshly grated parmesan. Yumm!

Provided by I Cant Believe Its

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 10

1/2-2/3 cup whole wheat pasta
3 tablespoons skim milk
1 tablespoon nonfat sour cream
1 teaspoon whole wheat flour
2 tablespoons grated low-fat cheese
salt
pepper
chicken
1 dash nutmeg
garlic

Steps:

  • Boil water then add noddles in, cooking until desired softness.
  • In the meantime, pour all the sauce ingredients into a sauce pan, heating at medium heat.
  • Mix until all ingredients are incorporated before allowing to simmer and thicken, stirring often until at desired thickness and cheese is melted and incorporated. Add more milk to simmer if you wish a thinner sauce. Add more cheese to taste if you prefer.
  • Drain pasta and pour sauce over pasta. Enjoy!

BASIC WHOLE WHEAT PASTA DOUGH



Basic Whole Wheat Pasta Dough image

Make and share this Basic Whole Wheat Pasta Dough recipe from Food.com.

Provided by LilithDreams

Categories     Vegan

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 cup whole wheat pastry flour
1 pinch salt
1 teaspoon olive oil
1/4 cup water

Steps:

  • Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
  • I suppose you could also do this by hand, but I haven't tried it!
  • We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
  • From [email protected] (astels).
  • Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.

Nutrition Facts : Calories 148.9, Fat 2.2, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 29, Fiber 4.9, Sugar 0.2, Protein 5.5

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