Whole Wheat Pasta Recipe

by NYTimes.com, Goodhousekeeping.com

I used to think that only a health food crazy person would eat whole wheat pasta years ago and this type of pasta wasn’t available outside health food stores.

These days it is rather trendy and hip trying whole wheat pasta recipes at home or eating these healthier pastas in restaurants.

I personally still prefer white pasta over the whole grain type in most cases but we have to admit that whole grain pasta has come a long way over the last few years. Now we have many different types of this whole food with taste so much better than before.


Whole Wheat Pasta Recipe with Spicy Chickpeas and Bonito Flakes

Ingredients:

• Salt

• 2 tablespoons olive oil

• 1 clove garlic, smashed

• 1 whole dried hot pepper, piri piri if available

• 1 sprig rosemary

• 1 medium white onion, cut into 1/2-inch dice

• 1 large carrot, cut into 1/2-inch dice

• 1 stalk celery, cut into 1/2-inch dice

• 2 15-ounce cans imported chickpeas

• 1 pound fresh or dried whole wheat spaghetti, or tonnarelli, if available

• 2 teaspoons unsalted butter, or as needed

• Flaky salt (such as fleur de sel or Maldon) and coarsely ground black pepper

• Extra virgin olive oil, for drizzling

• 1 tablespoon finely grated Parmigiano Reggiano, or as needed

• 2 tablespoons Japanese bonito flakes.


Preparation:

• Place a large pot filled with lightly salted water over high heat to bring to a boil.

• Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom. Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes. Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil. Raise heat to medium and cook, stirring often, until softened, about 15 minutes.

• Discard rosemary and garlic. Add 1 can of chickpeas with the liquid from the can. Drain the second can, reserving the liquid. Add those chickpeas to the saucepan along with one can of water. Raise heat to medium-high and cook until liquid in pan is reduced by half. Discard hot pepper. Remove from heat and keep warm.

• In the boiling water, cook the pasta until almost done, about 8 to 10 minutes. Drain well and add to saucepan of chickpeas and vegetables. Cook the pasta in the sauce for 2 to 3 minutes, then add butter. If the mixture seems dry, add a bit of the reserved liquid from the chickpeas. Season with salt and black pepper to taste.


• To serve, place the pasta in a deep, warmed, platter. Drizzle with a bit of extra virgin olive oil. Dust with Parmigiano Reggiano, and sprinkle with bonito flakes. Serve immediately.

Original Whole Wheat Pasta Recipe with Spicy Chickpeas and Bonito Flakes


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*




Whole Wheat Pasta Recipe- Rotini with Asparagus and Snap Peas

Ingredients:

• 1 package(s) (13 1/4-ounce) whole-grain rotini or fusilli pasta

• 8 ounce(s) asparagus, ends trimmed, cut into 1-inch pieces

• 1 bag(s) (8-ounce) stringless snap peas

• 1 tablespoon(s) olive oil

• 1 small onion, chopped

• Lemon

• 1/2 cup(s) freshly grated Pecorino Romano cheese

• 1/4 cup(s) (loosely packed) fresh basil leaves, thinly sliced

• 1/2 teaspoon(s) (plus more for pasta water) salt

• 1/4 teaspoon(s) coarsely ground black pepper


Preparation:

• Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain.

• Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.

• Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Original Whole Wheat Pasta Recipe- Rotini with Asparagus and Snap Peas