Best Whole Wheat Pasta With Seafood Veggies Recipes

Whole Wheat Pasta with Shrimp and Herbs image

Provided by By Sarah Caron

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 lb whole wheat penne pasta
Olive oil cooking spray
1 lb raw shrimp, peeled
Sea salt
Pepper
1 tablespoon extra virgin olive oil
1/4 cup fresh finely chopped basil leaves
1 tablespoon finely chopped Italian parsley leaves
1 tablespoon finely chopped fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

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.

Nutrition Facts : ServingSize 1 Serving

Whole Wheat Pasta With Seafood & Veggies image

Provided by Lyss the nutritioni

Categories Vegetable

Time 20m

Yield 2 dishes, 2 serving(s)

Number Of Ingredients 12

1 cup whole wheat pasta (cooked)
1 cup marinara sauce
5 -6 ounces scallops
1/2 cup red pepper, chopped
1/2 cup broccoli, chopped
1/4 cup onion, chopped
1 cup spinach leaves
3 -4 garlic cloves (of 1-2 tbs minced garlic)
4 tablespoons olive oil
2 ounces sun-dried tomatoes
basil
1/4 cup parmesan cheese, shredded

Steps:

Boil water and add pasta.
Saute scallops/shrimp with oil and garlic.
Add sundried tomatoes along with chopped vegetables, spinach leaves, marinara sauce, seasoning and basil leaves and cook until soft and tender.
Drain pasta and mix in the stir fry marinara sauce and top with shredded parmesan cheese.

Nutrition Facts : Calories 747, Fat 36.3, SaturatedFat 7.2, Cholesterol 30.6, Sodium 1621.1, Carbohydrate 83.4, Fiber 9, Sugar 25.1, Protein 29.3

Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g