Best Whole Wheat Pasta In Red Sauce Recipes

SKILLET CHICKEN PENNE PASTA

Skillet Chicken Penne Pasta image

Every home cook needs a go-to healthy pasta recipe, with a great homemade tomato sauce. This chicken penne pasta takes just 30 minutes, from stovetop to table.

Provided by Dara Michalski | Cookin' Canuck

Categories Entrees

Time 30m

Number Of Ingredients 19

Ingredients

1 teaspoon olive oil
2 boneless skinless chicken breasts, ( cut into 1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 package 13 ounces whole wheat penne ( (or other pasta))
2 teaspoons olive oil
1 small onion (chopped)
3 large carrots (cut into half circles)
3 garlic cloves (minced)
1 teaspoon ground oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 28 ounce can crushed tomatoes
1 14 ounce can crushed tomatoes
1/4 cup minced flat-leaf parsley
4 basil leaves (thinly sliced)
salt and pepper (to taste)
grated Parmesan cheese (if desired)

Steps:

Heat the olive oil in a large nonstick skillet. Add the chicken, season with salt and pepper, and cook until just cooked through, about 5 minutes. Transfer to a bowl and set aside.
Cook the pasta according to package directions. Drain.

Nutrition Facts : ServingSize 1.5 Cups, Calories 134 kcal, Carbohydrate 20 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 121 mg, Fiber 3 g, Sugar 2 g

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Mushroom Bolognese with Whole Wheat Pasta image

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 medium carrots, finely chopped
1 large zucchini, finely chopped
1/2 pound baby portobello mushrooms, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Dash ground nutmeg
4-1/2 cups uncooked whole wheat rigatoni

Steps:

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.