Monday

Another new recipe!

Whole Wheat Pasta with Veggies

This weekend I found a new meatless recipe in the newspaper that I tried. I didn't have all the ingredients on hand, so I improvised. The results turned out to be another new recipe and it was very good! My husband has to eat whole wheat pasta and I'm trying to learn to like it as well as the white pasta.

Here is the recipe I came up with, and at the end I'll tell you the changes I made.

Whole Wheat Pasta with Veggies


2 large tomatoes, cut into chunks
1 onion, 2 ribs celery, 1 green pepper, 4 cloves garlic minced.

Chop all the veggies into chunks. Saute in olive oil starting with the celery, then add the onion, then the green pepper. Keep them a little crunchy. Let cool.

In a large bowl, place the sautéed veggies, then add the tomato chunks. Add: ¼ cup EVOO, ¼ cup balsamic vinegar, 1 cup fresh mozzarella, cut into small cubes and fresh basil leaves (about 4) Toss all together, let flavors marry 15 to 30 minutes.

Cook whole wheat pasta in boiling salted water, (I add a few drops of olive oil to the water) When done, drain, then add to the veggie mixture and toss together. Serve either warm or cold. You may also add fresh shredded parmesan if desired.

Other optional additions could be: toasted pine nuts, sun-dried tomatoes, black olives, broccoli, zuchinni, squash, or eggplant. Next time I may add broccoli florets (sauteed) and sun-dried tomatoes. My husband loved it the way I made it. The balsamic vinegar just has a wonderful flavor!

I used the recipe below and made changes. I decided to slightly saute' the veggies instead of leaving them raw.

Below is the recipe from the newspaper. It is more like a pasta salad, the veggies are raw.

Mediterranean Whole Grain Rotini with No-Cook Tomato Sauce

3 ½ cups diced and seeded ripe tomatoes

1 bunch scallions, whites and pale greens only, thinly sliced.

2 Tbsp. capers, rinsed

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh oregano

1 clove garlic, minced

¼ cup balsamic vinegar

¼ cup EEVO

¾ cup diced fresh mozzarella

Salt and ground pepper, to taste

12 ounces whole-grain rotini pasta

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella.

Toss again to mix, Season with salt and pepper, then let sit for 30 minutes.

When ready to serve, cook pasta in boiling salted water. According to package directions. Drain the pasta and add to the veggie sauce. Toss well. Serve warm, or cold. Six servings, 370 calories (Note: EVOO is Extra Virgin Olive Oil.)

There you go, two recipes for the price of one! Let me know if you try them!

I took these pictures today, so this is really a leftover! Keep in mind this is whole wheat pasta (purchased at Target) and the balsamic vinegar is brown, so it has a brown toned appearance!

We enjoyed Southern Sweet Tea with it (sweetened with Nu-Stevia instead of sugar.)


Have a happy day!
God Bless.

Katherine

Go ahead, have a taste!


4 comments:

Bearly Sane said...

ROFL! I was reading through and kept wondering what the heck is EVOO, is it one of those American things that we haven't heard of downunder? Thank heavens you explained what is was otherwise I never would have caught on.
Yes it's a lovely recipe and I also love the blend of EVOO and balsamic vinegar, so much so I have often cut slices of fresh french bread, dipped it and eaten it just on it's own. Try it sometime.
Hugs,
Sandi

Love Bears All Things said...

Well, it looks good.
Mama Bear

ceekay said...

Well, I must be better because I would so love to have a plate of your salad. I haven't tried the whole wheat pasta...but I love pasta! Have a good rest of the week!!

Mary said...

Love your recipes, Katherine..I need delicious, but easy meals, and this one should be perfect for me! Thanks for sharing!

Mary