Gastronomous

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

ENJOY!