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Whole-Wheat Pasta: A couple more ideas


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I’ll continue the previous discussion and add a couple of more great recipes using whole-wheat pasta.  I’ll repeat a little of the information that I shared previously.  It is still quite relevant to this discussion as well.

This pasta has a nuttier flavor than regular pasta.  It lends itself to sauces that compliment that nutty flavor.  Don’t put plain old marinara on this pasta.  It will be a disappointment.  This pasta requires rich, creamy sauces or robust flavors.  I’m going to share a couple of additional quick and tasty ideas for you to use the dreaded whole-wheat pasta to the enjoyment of all.  The first important factor is to get good quality whole-wheat pasta.  I suggest either Rustichella d’ Abruzzo (sold at select Whole Foods Markets) or Gia Russa (sold at Central Market and select Whole Foods Markets).  In my experience it will take the longer time noted on the package directions to cook it so it is not tough.  Be patient and be sure its all the way done.

Whole-Wheat Spaghetti With Peanut Sauce and Vegetables


  • 8 oz. whole-wheat spaghetti
  • 1 cup chopped green beans or asparagus
  • 1 cup julienned carrots
  • 1/2 cup bottled peanut sauce
  • tofu cubes (optional)
  • peanuts (optional)
  • cubed chicken (optional)


Cook the spaghetti according to the package directions.  It usually takes the longer time listed to really get them done.  Reserve a few tablespoons of the pasta water.

During the final 2 minutes of cooking, add the chopped green beans or asparagus and carrots to the pot.  When the pasta and vegetables are done, immediately drain the pasta mixture and toss with the peanut sauce.  If the sauce is too thick or dry, add some of the reserved pasta water.

If desired, top with tofu cubes, peanuts or chopped chicken to add a protein.  Makes 4 servings.  Enjoy!

Whole-Wheat Pasta with Spinach, Ricotta and Basil


  • 8 oz. whole-wheat pene or rigatoni according to the package directions.
  • 6 to 8 cups of baby spinach
  • 1 to 2 tablespoons of extra-virgin olive oil
  • 1/4 cup chopped fresh basil leaves
  • 1 cup ricotta cheese
  • 1 teaspoon grated lemon zest
  • 1/4 cup grated parmesan cheese (or to taste)
  • sea salt
  • fresh ground black pepper


Boil the pasta according to the package directions.  I find it takes the longer of the times listed to really get this pasta done.  Place the baby spinach in the colander you will use to drain the pasta.   Reserve a few tablespoons of the pasta water.

Drain the pasta into the colander over the spinach.  Toss the mixture in a bowl with the olive oil and basil.  Add the ricotta cheese, lemon zest and parmesan cheese.  Mix well.

If needed, add some of the pasta water to thin the ricotta.  Season with sea salt and black pepper.  Serve immediately.  Enjoy!

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Categories : Veggies and Sides

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