Best Whole Wheat Spaghetti With Leeks And Hazelnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHOLE-WHEAT PASTA WITH SAUSAGES, LEEKS, AND SHREDDED FONTINA



Whole-Wheat Pasta with Sausages, Leeks, and Shredded Fontina image

Yield Makes 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra-virgin olive oil
3 links (about 3/4 pound) Italian sausage, preferably without fennel seeds, removed from the casing and crumbled
2 small leeks, white parts only, trimmed, cleaned, and chopped (see page 80; about 2 cups)
4 cups shredded savoy cabbage
Freshly ground pepper
1 cup (or as needed)
Chicken Stock (page 74) or canned reduced-sodium chicken broth
1 pound whole-wheat rigatoni or penne
1 1/2 cups shredded imported Fontina cheese (about 5 ounces)

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the leeks and cook until wilted, about 2 minutes. Scatter a handful of the cabbage over the sausage and cook, stirring until wilted. Repeat with the remaining cabbage. Season lightly with salt and pepper, and stir in about 1/2 cup of the stock. Bring to a boil, then reduce the heat so the sauce is simmering. Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes. Remove from the heat and cover the pan to keep the sauce warm.
  • Stir the rigatoni or penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
  • Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix. Serve immediately in warm bowls.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS



Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.

Yield serves 6

Number Of Ingredients 9

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound tubular whole-wheat pasta, such as penne
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
8 ounces baby spinach

Steps:

  • In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
  • Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
  • Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
  • Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
  • (Per Serving)
  • Calories: 579
  • Saturated Fat: .7g
  • Unsaturated Fat: 4.1g
  • Cholesterol: 0mg
  • Carbohydrates: 106g
  • Protein: 24.6g
  • Sodium: 372mg
  • Fiber: 19g

WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE



Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
  • Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Nutrition Facts : Calories 377 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 474 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 14 grams, Sugar 9 grams

WHOLE WHEAT SPAGHETTI WITH GREENS, LEMON, AND GINGER



Whole Wheat Spaghetti with Greens, Lemon, and Ginger image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 13

One 16-ounce package whole wheat spaghetti
1/3 cup Lemon Olive Oil, recipe follows, or olive oil
1 large red onion, thinly sliced
1/2 cup golden raisins
1 1/2 tablespoons julienned strips peeled, fresh ginger (from a 1-inch piece ginger)
1 tablespoon finely grated lemon zest
3 garlic cloves, thinly sliced
1 teaspoon salt
1/4 teaspoon crushed hot red pepper flakes
2 pounds baby bok choy or 2 bunches broccoli rabe, cut crosswise into 1-inch squares
2 teaspoons balsamic vinegar
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
2 tablespoons finely grated lemon zest

Steps:

  • Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.
  • Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.
  • Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
  • Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
  • Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON



Whole-Wheat Spaghetti with Lemon, Basil, and Salmon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
  • Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
  • Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Related Topics