WHOLE-WHEAT PASTA WITH VEGETABLES AND LEMON
Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta salata), plus Japanese edamame, and lemon, to yield a multitude of tastes, textures, and nutrients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
- Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.
Nutrition Facts : Calories 387 g, Cholesterol 1 g, Fat 9 g, Fiber 9 g, Protein 16 g, Sodium 577 g
WHOLE WHEAT SPAGHETTI WITH GREENS, LEMON, AND GINGER
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.
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