Whole Wheat Spaghetti With Lighter Pesto Food

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WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO



Whole-Wheat Spaghetti with Lighter Pesto image

Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 3

8 ounces whole-wheat spaghetti
Lighter Pesto
Shredded basil, for garnish

Steps:

  • In a large pot of boiling salted water, cook whole-wheat spaghetti until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  • Toss pasta with lighter pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve, garnished with shredded basil, if desired.

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA



Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
  • Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
  • Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

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 SPAGHETTI WITH LIGHTER PESTO



Whole-Wheat Spaghetti with Lighter Pesto image

Categories     Sauce

Yield serves 4

Number Of Ingredients 4

Coarse salt and ground pepper
8 ounces whole-wheat spaghetti
Lighter Pesto (recipe follows)
Fresh basil leaves, cut into chiffonade, for garnish (optional)

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
  • Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.
  • Nutrition Information
  • (Per Serving)
  • Calories: 351
  • Fat: 16g (2.6g Saturated Fat)
  • Protein: 11g
  • Carbohydrates: 44.9g
  • Fiber: 8.2g

WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE



Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce image

For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get the most nutrients from your pasta. Top with sliced almonds for a plant-based protein boost.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 45m

Number Of Ingredients 10

1/2 cup sliced almonds (2 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 1/2 packed cups)
1 can (15 ounces) cannellini beans, drained and rinsed
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta
1 ounce Parmigiano-Reggiano, finely grated (1 cup)
1/2 cup packed fresh parsley leaves, finely chopped

Steps:

  • Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
  • Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
  • Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
  • In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

KALE PESTO WITH WHOLE WHEAT PASTA



Kale Pesto With Whole Wheat Pasta image

Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Lunch     Pasta     Kale     Pistachio     Noodle     Healthy     Vegetarian     Soy Free     Peanut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 9

1 large bunch Tuscan kale, ribs and stems removed
Kosher salt
12 oz. farro pasta or whole wheat pasta
⅓ cup raw pistachios
¼ cup extra-virgin olive oil
1 garlic clove
1 oz. Parmesan, finely grated, plus more for serving
2 Tbsp. unsalted butter
Freshly ground black pepper

Steps:

  • Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
  • Cook pasta in pot of boiling water, stirring occasionally, until al dente.
  • Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
  • Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

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