Best Whole Wheat Pasta With Arugula Recipes

Whole Wheat Penne with Arugula and Hazelnuts image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces whole wheat penne
5 ounces baby arugula
1 cup blanched hazelnuts, chopped
1/4 cup grated pecorino
3 tablespoons extra-virgin olive oil
4 scallions, thinly sliced
Juice of 1 lemon

Steps:

Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice.
Divide the pasta among plates and serve.
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Whole-Wheat Shells with Tuna and Arugula image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

8 ounces whole-wheat shells
9 jarred peperoncini, drained and coarsely chopped (for less heat, use fewer)
3 cups baby arugula
2 jars (6.7 ounces each) water-packed tuna fillets, drained and broken into chunks
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Gently toss pasta with peperoncini, arugula, tuna, parsley, 2 tablespoons oil, and some pepper in a large bowl. (Do not break up tuna too much.) Drizzle with remaining 2 tablespoons oil.

Nutrition Facts : Calories 438 g, Cholesterol 46 g, Fat 14 g, Fiber 5 g, Protein 28 g, Sodium 478 g

Whole-Wheat Spaghetti with Goat Cheese and Arugula image

Yield Serves 4

Number Of Ingredients 9

3 red onions, sliced thin, plus additional red onion, diced fine, for garnish
6 garlic cloves, cut into thin slivers
3 tablespoons olive oil
1/2 pound whole-wheat spaghetti
3/4 cup (about 6 ounces) soft mild goat cheese such as Montrachet
4 bunches of arugula (about 1 pound), the stems discarded and the leaves washed well, spun dry, and chopped (about 8 cups)
1/2 cup walnuts, toasted lightly and chopped
1/3 cup freshly grated Romano or Parmesan
1/2 cup finely shredded fresh basil or parsley leaves

Steps:

In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.