Whole grain Pasta recipes

Pasta is a food that provides an excellent source of complex carbohydrates that provide energy. It is a food with high protein and low fat percentage. When it comes to pasta, the body not only benefits from this, but receives a larger supply of fiber, thiamin and vitamin B, vitamin essential to convert carbohydrates into energy.

The pasta is an alternative that cannot fail in the kitchen because of its ease of cooking and multiple affinity with many foods, they are a nutritious, especially if this is accompanied by a fresh salad vegetables.

Fusilli with mushrooms and vegetables

Yield: 4 servings

Ingredients

• 480 gr. of pasta type fusilli
• 200 gr. of onion finely chopped
• 240 gr. of fresh mushrooms whole or in pieces according to taste
• Extra virgin olive oil
• 80 gr. of Zucchini
• 360 gr. of fried tomato
• Sea salt

Preparation

1. Put to heat a half liter of water in a large pot.
2. When boiling, add the pasta, a drizzle of olive oil and a pinch of salt.
3. Cook 8 minutes or until pasta is cooked (not too much or too little )
4. Rinse with cold water, drain and set aside.
5. In a pan with oil, fry the onion until lightly browned. Then add the diced pumpkin, pasta and mushrooms.
6. Season with salt and leave 10 minutes over medium heat. When everything is tender, add the previously seasoned tomato and mix it well and leave it in the fire 5 minutes.
7. Recommendation : Serve with a spinach salad.

Pasta with seafood

Yield: 4 servings

Ingredients

• Half kilo of whole grain spaghetti
• ¼ kilo of mussels
• ¼ kilo of prawns
• A piece of monkfish
• Olive oil
• Two cloves of garlic
• Bay leaves
• Half a glass of dry white wine

Procedure

1. Cook the spaghetti in plenty of boiling water, salt and bay leaves.
2. Cook until pasta is well cooked, al dente.
3. Remove and rinse with cold water, then drain and set aside.
4. Meanwhile, in a pan with oil, drain the chopped garlic and 3 bay leaves.
5. Sauté in olive oil peeled prawns, small pieces of monkfish, shrimp heads.
6. Once ready, crush and strain the broth.
7. In the stock open mussels and clams, and shells were removed and depart.
8. Strain the broth and add half a cup of dry white wine.
9. In the broth add the prawns, monkfish, mussels.
10. Remove the fire a minute.
11. You remove the bay leaf and pour it all over the pasta.
12. Stir everything and serve.

Pasta Salad

Yield: 4 People

Ingredients

• 400 grams of pasta spirals or preferably in macaroni
• 4 eggs cooked
• 1 can of tuna in oil
• 1 cucumber, peeled and diced
• A bit of finely chopped onion
• 1 can of olives stuffed
• Juice of 4 lemons
• 2 tablespoons of mayonnaise
• A dash of soy sauce

Preparation

1. Cook the pasta (see recipe above)
2. Place the pasta in the bowl and add the remaining ingredients.
3. Stir well and ready!

Spaghetti with cheese and walnuts sauce

Yield: 4 People

Ingredients

• 1 package of whole grain spaghetti
• 50g of walnuts
• 50g of grated Parmesan cheese
• 1 clove of garlic
• 1 cup of milk
• A piece of butter
• Pepper
• Sea salt
• Olive oil cold pressed

Preparation

1. Cook the pasta as the recipe 1.
2. Grind the walnuts and garlic and add milk, cheese, pepper, butter and salt.
3. Empty the sauce into a saucepan and simmer a few minutes until it is a cream that is not too thick.
4. Add the spaghetti to the sauce and cook for two minutes.
5. Garnish with pecan pieces and eat.

Wholemeal noodles in anchovy sauce

Serves: 4 people

Ingredients

• wholemeal noodles 400g
• 2 white onions
• 20g of anchovies in oil
• Olive oil
• ½ tablespoon of chopped parsley
• ground pepper
• Sea salt to taste

Preparation

1. Cook the pasta al dente as explained in the recipe one.
2. Slice the onion finely.
3. Put oil in a pan and when hot add the onion. Leave to medium heat.
4. When the onion is transparent, add chopped anchovies with their own oil and raise the heat.
5. Mix well until a brown sauce.
6. Leave for 5 minutes and then remove from heat and season with salt and ground black pepper.
7. Serve the pasta dishes, bathe with anchovies and sprinkle with chopped parsley.
8. Serve hot.

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