WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL
Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
- In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.
Nutrition Facts : Calories 219 g, Fat 3 g, Fiber 7 g, Protein 8 g
WHOLE WHEAT SPAGHETTI WITH GREEN GARLIC AND CHICORY
This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's sold with lettuces in the supermarket, often called escarole or curly endive. Chicory contains a type of soluble fiber called inulin, which some studies suggest may have a positive effect on blood sugar levels.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield Serves four
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. Meanwhile, remove the tough outer leaves of the chicory, and clean the remaining leaves of sand. When the water comes to a boil, salt generously and add the chicory. Blanch one minute, then transfer to the ice water with a skimmer or slotted spoon (do not drain the water from the pot). Drain the chicory, squeeze out water and chop. Set aside.
- Combine the olive oil, garlic and chili pepper in a large, heavy skillet. Heat over medium heat until the garlic begins to sizzle. Allow the garlic to sizzle for about a minute, but do not let it color. Remove the skillet from the heat and set aside. If using a whole chili pepper, remove it and discard.
- Bring the water back to a boil, and add the spaghetti. Cook al dente following the timing directions on the package. While the pasta is cooking, return the frying pan to medium heat. When the garlic begins to sizzle again, add the chicory. Toss together, season to taste with salt and pepper, and keep warm.
- When the spaghetti is cooked al dente, remove 1/2 cup of the pasta water and add it to the pan with the chicory. Stir together well. Drain the pasta, and toss with the chicory and garlic. Serve, topping each serving with a spoonful of Parmesan.
WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL
High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
- Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
- Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.
Nutrition Facts : Calories 380 g, Fat 14 g, Protein 11 g, Sodium 382 g
WHOLE WHEAT PASTA WITH OLIVE OIL, GARLIC AND FAT FREE PARMESAN
This is a quick dish to whip up and it's very tasty! I recommend using Barilla Plus pasta (I use penne).
Provided by Quistis145
Categories Low Protein
Time 35m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta per package directions. I recommend using Barilla Plus pasta.
- In a pan heat the olive oil, garlic, salt and pepper. I use my garlic press but you can also just use whole or sliced cloves.
- Sauté the garlic until it is golden brown.
- Turn off the heat and let it stand until the pasta is finished cooking.
- Add pasta to the oil, toss to coat and sprinkle parmesan over the top.
- Enjoy!
Nutrition Facts : Calories 516.2, Fat 28.2, SaturatedFat 4, Sodium 18.8, Carbohydrate 60.6, Fiber 3.3, Sugar 6.5, Protein 11.4
SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL
Burrata - a cousin of mozzarella with a creamy core - is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
- Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Categories Bean Garlic Pasta Vegetable Sauté Vegetarian Quick & Easy Dinner Broccoli Chickpea Gourmet Quick and Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
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- Add 1 tablespoon olive oil into the pot the pasta was cooked in. Add in garlic and saute for one minute.
- Add in red pepper flakes and spinach and cook for an additional minute. Add pasta back to the pan and stir in the rest of the oil and lemon juice.
- Take off of the heat and sprinkle in the parmesan cheese. Season with salt and pepper and serve immediately.
WHOLE-WHEAT SPAGHETTI WITH GARLIC & OLIVE OIL RECIPE
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3/5 (1)Total Time 20 minsAuthor Scott Hocker
- Meanwhile, in a large skillet set over medium heat, add 1/4 cup of the olive oil. When the oil begins to shimmer, add three-quarters of the garlic and ½ teaspoon salt. When garlic starts to smell fragrant, after about 1 minute, add a small splash of the pasta cooking water.
- When the spaghetti is done, drain and add to the skillet. Mix well, then add the remaining 2 tablespoons oil and remaining garlic. Mix again and serve.
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- Meanwhile, heat 2 TBSP oil in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook, stirring frequently, until golden brown and fragrant (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).
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