Best 20 Whole Wheat Pasta Recipes

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

WHOLE WHEAT ROTINI PASTA SALAD

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
• Rinse the pasta with cold water until completely chilled; drain completely.
• While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
• Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
• Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.

WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

WHOLE WHEAT PASTA NOODLES

Steps:

• Mix together the flour, eggs, and salt.
• Add water as needed slowly. Dough should be firm, but not sticky.
• Pour dough out on a lightly floured surface until it has elasticity to it.
• Cover and let it sit for 30 minutes to relax the dough.
• Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
• There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
• Let it sit for 10-20 minutes to avoid clumping.
• Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
• Enjoy :).

PASTA DOUGH #3, WHOLE WHEAT PASTA

Steps:

• In a large glass bowl and with a wooden spoon mix together the flours and salt.
• Make a well.
• Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
• Turn out onto a floured board and knead for 20 turns.
• Wrap in waxed paper and let rest for 30 minutes.
• Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY

Steps:

• Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
• Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
• Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
• Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
• Add cooked chicken, and pasta. Stir to coat, and serve immediately.
• Enjoy!

TURKEY BAKE WITH WHOLE WHEAT PASTA

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
• Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
• While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
• Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
• Bake in the preheated oven until slightly brown on top, about 30 minutes.

WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
• Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Steps:

• In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA

Steps:

• Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
• Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

WHOLE WHEAT PASTA BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken., Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
• Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA

Steps:

• Almonds -- In a medium dry saute pan on medium high heat, add the almonds and cook a couple of minutes until they get golden brown. Keep an eye of them, they do not take long.
• Fresh Bread Crumbs -- If you are using dry bread crumbs, skip this step.
• Chop up the bread fairly fine. Then in that same saute pan you used to toast your almonds in, bring to medium high heat and add 1 teaspoon of the olive oil. Toss in the bread crumbs, seasoning and toast until golden brown. They only take 1-2 minutes and stir often.
• Pasta -- Cook the pasta according to package direction in salted boiling water. Drain well, return to the pot and toss with the olive oil and set to the side off the heat. As the pasta cooks, saute your vegetables.
• Vegetables -- Once again, use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium/high heat. Add the garlic, onion and little salt and pepper and saute 2-3 minutes, then toss in the spinach and saute just a few seconds until the spinach is slightly wilted. Don't cook more than just a few seconds. Remove from the heat and stir in 1/2 of the lemon zest and 1 cup of the almonds. Add to the pasta along with the chicken broth. Check for seasoning, salt and pepper. Personally, I like to add some extra pepper.
• Bake -- In a 13x9 or similar size baking dish, sprayed with Pam or any non-stick spray, add the remaining lemon zest. Then add 1/2 of the pasta, 1/2 the cheese; then the rest of the pasta, and the rest of the cheese. Sprinkle with the almonds, and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes. Remove the foil and bake another 10 minutes until the bread crumbs get golden brown.
• Serve -- ENJOY! I like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese.

HOMEMADE WHOLE WHEAT PASTA

Steps:

• In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes., Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour., In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain. , In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat.

MEDITERRANEAN WHOLE WHEAT PASTA TOSS

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green.
• Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.

KALE PESTO WITH WHOLE WHEAT PASTA

Steps:

• Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
• Cook pasta in pot of boiling water, stirring occasionally, until al dente.
• Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
• Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

WHOLE-WHEAT PASTA WITH KALE

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet.
• Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon.

WHOLE WHEAT PASTA WITH SHRIMP AND HERBS

Steps:

• Cook the penne according to package directions. Drain well.
• Meanwhile, spray large skillet with olive oil cooking spray. Heat over medium heat until hot; add the shrimp. Salt and pepper liberally. Cook, stirring frequently 5 to 7 minutes or until opaque and thoroughly cooked. Remove from heat.
• In a large bowl, combine cooked pasta, shrimp, olive oil, basil, parsley, thyme and Parmesan cheese. Toss to combine.
• Serve immediately.

WHOLE WHEAT PASTA WITH AVOCADO SAUCE

Steps:

• Scoop out the flesh of the two avocados in to the bowl in which you will serve the pasta. Mash the avocado flesh well. Add the lemon juice and mash again. Add the crushed garlic and stir. Add the seasoning to taste, followed by the olive oil, and mash thoroughly to make a creamy sauce.
• Cook the pasta to al dente consistency in plenty of boiling water. Drain well and add to sauce. Toss thoroughly and serve.
• Note: you can use more or less lemon jice, garlic or olive oil according to your family's taste.

WHOLE-WHEAT PASTA WITH KALE AND FONTINA

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
• Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.