Best Whole Wheat Pasta With Roasted Shrimp And Cherry Tomatoes Recipes

WHOLE WHEAT PASTA WITH SHRIMP AND HERBS

Steps:

• Cook the penne according to package directions. Drain well.
• Meanwhile, spray large skillet with olive oil cooking spray. Heat over medium heat until hot; add the shrimp. Salt and pepper liberally. Cook, stirring frequently 5 to 7 minutes or until opaque and thoroughly cooked. Remove from heat.
• In a large bowl, combine cooked pasta, shrimp, olive oil, basil, parsley, thyme and Parmesan cheese. Toss to combine.
• Serve immediately.

WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

WHOLE WHEAT PASTA PRIMAVERA

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
• Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
• Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
• It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
• Cook pasta according to package directions in boiling salted water.
• Drain pasta and reserve about 1 cup of the cooking liquid.
• Toss the pasta and vegetables in a large bowl.
• Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
• Season again with salt and pepper to taste.
• Sprinkle with grated cheese of your choice and fresh basil leaves.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.