Of course, if
you choose whole wheat pasta it is also a great option since it has a higher amount of fiber.
Eat brown rice instead of white,
choose whole wheat pasta and go for oatmeal at breakfast instead of a bagel.
Spaghetti Always
choose whole wheat pastas when possible — they're healthier than white pastas and taste just as good.
If you have spaghetti for dinner,
choose whole wheat pasta and top it with roasted chicken.
Not exact matches
Make half your grains
whole grains by
choosing foods such as
whole wheat bread,
pasta and tortillas, and brown rice.
To make half your grains
whole grains,
choose 100 %
whole -
wheat bread, bagels,
pasta, or tortillas; brown rice; oatmeal; or grits.
You might
choose to sub out any regular
pasta with
whole wheat pasta.
I
choose to serve the sauce with gnocchi (I use this
whole wheat version) when I'm in a hurry), but it works just as well with
pasta or even spooned over cooked fish or chicken.
Roasted Vegetable and Pesto
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups
whole wheat penne (or other
whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta of your
choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
We always recommend
whole - grain
pasta when possible, but the
whole -
wheat ravioli available in our stores is significantly higher in fat than the ravioli we
chose to use here.
You can grab some
whole - grain goodness, too, by
choosing the
whole -
wheat linguine at dinner as a substitute for any
pasta.
For a healthier alternative,
choose whole -
wheat pasta and fat - free cheese.
Roasted Vegetable and Pesto
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups
whole wheat penne (or other
whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta of your
choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
For an added bonus, I prefer to
choose whole -
wheat or high - fiber
pasta, like Dreamfields.
Wine Suggestions Every ingredient in this recipe pairs well with Pinot Noir, especially if you
choose to serve it with the
whole wheat pasta option.