Tag Archives: whole wheat pasta

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Spaghetti With Grape Tomatoes And Chicken Sausage


A delicious and quick pasta dish perfect for a mid week dinner. The savory of the sausage compliments the sweetness of the tomatoes. The white pepper makes the flavor of the cherry tomatoes pop. Try whole wheat pasta for extra fiber and texture.  We did our with chicken sausage, but turkey sausage is just as great.  Great with a glass of Pino Noir

8 oz of spaghetti or linguini
1 & 1/2 cups grape tomatoes or cherry tomatoes cut in half
1/2 cup yellow onion diced
1 chicken and sun dried tomato sausage, cooked and thinly sliced
3 tablespoons virgin olive oil
1/2 cup white wine
fresh cracked white pepper and salt to taste
grated cheese such as grana padano or reggiano parmigiano

While cooking the pasta al dente, prepare the sauce as follows. Sauté the onions in the olive oil till golden brown, add the sausage let cook for 3 minutes. Add the white wine to deglaze the pan, stir in the tomatoes and the salt and pepper.
Drain the pasta and serve in a deep pasta bowl, with the sauce on top. Sprinkle with the grated cheese and enjoy!

Pan Seared Chicken Napolitano

Want rich, comfort food that will not make you feel guilty?  Thy this quick and easy an seared dish. It takes 30 minutes to make and only uses one pan. But don’t let that fool you:  the rich, meaty tomatoes and fresh garlic flavor the chicken as in Napoli and pack a quite satisfying punch.

Serve over a bed  whole wheat pasta for a wholesome treat. Serve over roasted potatoes or brown rice for a gluten- free version of this meal. Enjoy!

Ingredients: (for 2)

2 boneless, skinless chicken breasts
1 large paste tomato, or 2 Roma tomatoes coarsely chopped
1 large garlic clove, minced
3 Tbls olive oil
1 Tbls red chile oil
2 Tbls balsamic vinegar

In a large sauté pan, heat the oils and the vinegar. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Turn the heat off and add the garlic, stir and let cook for 30 seconds add the tomatoes. Stir to coat the chicken well and serve immediately.

This dish serves well atop of Fettuccini Alfredo.

*Cooking Tip: You can use frozen chicken tenderloins for this recipe.

Whole Wheat Linguini with Goat Cheese and Sauce

I love Whole wheat pasta! it’s filling, nutritious and looks wonderful with white sauces!Did you know that because we cannot digest or absorb the insoluble fibers contained in whole wheat it’s virtually calorie free? 

But whole wheat pasta can be an absolute bore if not cooked and paired with the right ingredients.  As a matter of fact , if we’re talking linguine, it will wind up tasting and looking more like wicker 🙂

The secret to whole wheat pasta is the same as all other pastas: do not overcook! Just let boil till “al dente” , do not drench in sauce, and add an ingredient with a POP of flavor!

Our version uses a fresh tomato sauce and goat cheese instead of the traditional parmesan or romano cheese. The tanginess of the cheese lives up  nicely with the robust whole wheat. Best of all, no one will suspect it’s a “good for you” food.

Ingredients:( for 8 portions)

1 1Lb box of Fettuccine, Fettuccine Rigate, Linguine or Linguine Fini

2 cups smooth ( not chunky) tomato sauce

1/2 cup goat cheese, crumbled

In a 8-Qt pot , bring light salted water to a boil. Cook pasta till “al dente” ( about 6-8 minutes). Remove from water using thongs, lifting the pasta from the water and straight on to serving plate. Let long strand touch the plate, then twist and drop as to form a nest.

Place 1/4 cup sauce in the middle, then sprinkle with the crumbled cheese.


Serve at once with wine and crusty bread