Best 6 Whole Wheat Spaghetti With Zucchini And Capers Recipes

WHOLE WHEAT SPAGHETTI WITH ZUCCHINI AND CAPERS

Steps:

• In a large mesh colander, toss the zucchini with the salt.
• Let sit 15 minutes.
• Pick up handfuls and gently squeeze out the moisture.
• Pat dry and return to the colander.
• Cut the tomatoes in half at the equator.
• Squeeze the seeds and juice into a medium sieve over a medium bowl.
• Chop the tomatoes coarsely and add to the bowl with the juice.
• Press the pulp in the sieve to extract the juice and discard the solids.
• Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
• Stir in the vinegar, then 3 tablespoons of the oil.
• Marinate 15 to 20 minutes.
• Meanwhile, bring a large pot of water to a boil on high heat.
• Cook the spaghetti until tender but firm, about 10 minutes.
• Drain.
• Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
• Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
• Stir in the tomato mixture.
• Scrape the bottom of the pan and remove from the heat.
• When the spaghetti is cooked, add it to the skillet.
• Sprinkle in the pepper.
• Toss to coat with the zucchini mixture.
• Adjust the salt and scatter oregano leaves over the top for a garnish.
• Serve with parmesan cheese.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES

Steps:

• In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
• Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
• In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
• Serve pasta warm or at room temperature.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
• Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
• Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
• Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
• Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
• Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
• Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.

WHOLE WHEAT SPAGHETTI WITH ZUCCHINI SAUCE

Steps:

• Saute onion in oil in large skillet.
• Add remaining ingredients (except spaghetti).
• Simmer, covered, for 15 minutes; uncover and simmer 10 minutes more.
• Cook pasta according to package directions.
• Discard bay leaf. Toss hot cooked pasta with zucchini sauce and serve with grated Parmesan cheese.