Wednesday, September 1, 2010


Frankly, I have a bit of trouble with whole wheat pastas. Most of us have grown up on great full carbo-loading pasta, so as much as we want to choose more healthy choices it has been hard. The trick I think is to add enough spices and low calorie ingredients for sauces to give it a boost and keep it healthy and gluten free.
On a side note, this recipe comes from a great food magazine, Fine Cooking. I use their recipes often as a base to start a recipe and then I adjust the ingredients to my and my family's taste. So if you are looking for a good starting point in a food magazine start here.
Ingredients: (serves 4)
3/4 lb of whole wheat penne
1/4 cup extra virgin olive oil
2 medium zucchini, cut lengthwise then crosswise to make half moons
4 large cloves of garlic, sliced thin
2 tsp finely grated lemon zest plus strips for garnish
1/4 cup fresh parmesan cheese
3 tbl fresh chopped mint
3 tbl fresh chopped basil
3 tbl chopped italian parsley
fresh pepper
Cook pasta according to package directions, reserving 1/2 cup pasta water.
Heat olive oil in a large saute pan on medium-high heat. Add the zucchini and cook stirring occasionally until barely tender and just starting to brown. Add garlic and cook until soft. Remove from heat. Stir in lemon zest, 3/4 tsp salt and 1/2 tsp pepper.
Add the pasta to the zucchini mixture with parmesan cheese, mint, basil and parsley. Season to taste with salt and pepper. Toss and if too thick add the pasta water. To serve top with lemon strips.
As a side tip, I add a few more ingredients, depending on my pantry. Some are: cherry tomatoes, roasted red peppers, drained artichokes, olives.....whatever you have.
Whole Wheat with a KICK!


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