Healthy Pasta

I really love sharing recipes that are flavorful, good for you and so easy to make.  This one fits the bill.  Pasta doesn't always have to be heavy, with filling sauces.  This one only has only a few ingredients, many of which you may have on hand right now.  It is courtesy of Ellie Krieger of the Food Network.

Pasta with Parsley and Walnuts

12 oz (3/4 of a box) of whole-wheat fettuccine**
2/3 cup chopped toasted walnuts. 2 tbsp reserved to garnish
1/4 cup olive oil
5 cloves minced garlic
1/2 low sodium chicken stock (I use veggie stock)
1/2 cup chopped parsley leaves, plus more for garnish
1/2 tsp salt
1/2 freshly ground black pepper
3/4 cup shredded Parmesan cheese
2 cups gently packed arugula leaves

Cook the pasta to al dente, according to the instruction of the box, then drain.  Meanwhile, toast the walnuts in small dry skillet over med-high heat, stirring frequently, about 3-5 minutes. 

In the pot that you boiled the pasta in, heat the olive oil over low heat, add the garlic and stir for 3-4 minutes (do not let it burn).  Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine over low heat for 1 -2 minutes.  Add 1/2 cup Parmesan and toss.

Arrange 1/2 cup on arugula leaves on each of 4 serving bowls.  Top each with about 2 cups of the pasta.  Sprinkle with the remaining cheese, walnuts and  more parsley.

**Whole-wheat pasta, in my opinion, has come along way in texture and taste.  Personally, I like to use both traditional white pasta and whole-wheat pasta, depending on the dish, though purists and Italiani veri (true Italians) like my blog buddy Joe over at Italyville are boycotting the whole-wheat stuff. 

What are your thoughts?  Do you have a preference?

Comments

[bleeding espresso]

I tried whole wheat along time ago, before it was perfected I'd say because it didn't inspire me to try again. Now P won't even consider it so unless I plan on making two pots of pasta, I won't be having it either. Until he's not around for a night or something ;)

[Joanne at Frutto della Passione]

Wholewheat is getting bigger here. When I first moved here in '93 it was really hard to find, but now it is getting more and more space on store shelves. But even though I enjoy it, my Italian born husband doesn't. I especially like it in cold dishes. I will try this one night when I am cooking just for me!

[NurseTerry]

I made a pesto the other night. The ingredients were fresh mint, pistachios and olive oil. It was fantastic. Check Sunset Magazine online for the recipe. (there might have been something else in it...I forget!

[Anne]

I have tried Whole Wheat Pasta...not sure, might have to try it again sometime.

Just want to know is arugula, Rocket here in the UK????

[My Melange responds]

Michelle~ Sounds like you might have to sneak it in and have an *ah ha* moment if he didn't notice ;)

Joanne~ Yes, do!! Tell me if you like it ;)

Terry~ Mmmmm, pesto!! I'll have to look that one up!!

Anne~ Yep, rocket it is...they call it that in Italy too!! Underrated peppery goodness, IMHO :)

[Joe]

You know where I stand Robin, the recipe looks great though!:) thanks for the link love.

[My Melange responds...]

Joe~ I know. And I respect that. hmm...maybe you can try it with the white pasta and let me know how it came out!! And you are welcome for the liky love ;)

[Cathy]

I used to eat a lot of whole wheat pasta, but now it's gluten-free pasta that got me hooked and it taste about the same or maybe my palette got used to it. Had to stop by to drool over this pic of yours, lol

[Paris Parfait]

We had a similar pasta recently - excellent!

[le petit cabinet de curiosites]

It sounds MIAM MIAM ! and healthy

[Daijah]

Wow..... love wheat pasta.