Tag: whole wheat pasta

Cheesy Baked Pumpkin Pasta

Whole wheat pasta baked in the oven with a quick pumpkin sauce
made with bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. This is such a great Fall dish and my husband loved how it turned out!

I’m really excited to share this pasta dish, because I finally found a brand of whole wheat pasta that me and my family actually likes. Even my husband couldn’t believe it was whole wheat and thought they had to be lying. The brand is Delallo[1], and I honestly can’t say enough good things about them.

It’s definitely more of a high end pasta in price, but for me good pasta is worth paying more for. Not only is their pasta 100% whole grain, it’s also organic and cut with bronze plates which is always my favorite kind of pasta. But what really gets me excited is they sell their whole wheat pasta in every pasta shape you can think of, from standard spaghetti, linguini and penne, to the more exotic shapes like orecchiette, gemelli and fusilli bucati just to name a few. I found a few of those shapes in my local supermarket, but you can also buy them on their website[2].

Back to this pasta dish, I wanted to make this quick so I opted for canned pumpkin. But you can make your own homemade pumpkin puree[3] which in my opinion always tastes best! You could also use butternut squash in place of pumpkin if you wish and if you’re eating gluten free you can certainly use brown rice pasta.

Canned pumpkin really has no taste, so I added flavor my sauteeing some bacon and shallots, then I added a little fresh rosemary and Pecorino Romano to mimick a pumpkin pasta gnocchi dish I love ordering out, then thinned it out with some chicken broth. My husband just happened to walk in the door when it was ready, and I love getting his opinion because he’s brutally honest – and he loved it and even went back for seconds.

Baked Penne with Pecorino Pumpkin Sauce
gordon-ramsay-recipe.com
Servings: 4 • 1 generous cup • Old Points: 6 pts • Points+: 8 pts
Calories: 307 • Fat: 7 g • Protein: 16 g • Carb: 49 g • Fiber: 8 g • Sugar: 5 g
Sodium: 237 mg (without salt) • Cholesterol: 14 mg

Ingredients:

  • 8 oz Delallo[4] uncooked whole wheat pasta (use brown rice pasta for GF)
  • 2 slices center cut bacon, chopped
  • 1 shallot, minced
  • 15 oz homemade[5] or canned pumpkin puree
  • 1 cup reduced sodium chicken broth
  • 3 tbsp grated Pecorino Romano cheese
  • salt and fresh pepper to taste
  • 1/2 tsp fresh rosemary, chopped
  • 1/4 cup shredded Pecorino Romano cheese
  • 1/2 cup shredded part skim mozzarella (I recommend: Polly-O)

Directions:

Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute. Add pumpkin, chicken broth and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 – 10 minutes.

Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.

Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then divide into 4 equal portions.

This can be prepared up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.

Makes 4 servings.

References

  1. ^ Delallo (www.delallo.com)
  2. ^ website (www.delallo.com)
  3. ^ homemade pumpkin puree (www.skinny-bits.com)
  4. ^ Delallo (www.delallo.com)
  5. ^ homemade (www.skinny-bits.com)

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Easy Macaroni Casserole

This easy baked pasta dish is made with whole wheat elbows, ground turkey, veggies, marinara sauce and cheese. I can’t say enough good things about this casserole! It’s comforting, kid-friendly and so easy to make because there’s no need to pre-cook the pasta!

I come from the school of having to cook your pasta in plenty of water, so when someone kindly shared this recipe with me, I won’t lie, I was skeptical! But I loved the outcome, and since then I’ve made it a few times over tweaking it to my taste and we love it!

And the whole wheat elbows from DeLallo[1] – I’m so impressed with their taste! In fact, I like their pasta so much that I am partnering up with them this year as a brand sponsor. If you’ve been following me for a while you’ll know that my family and I don’t like the taste of whole wheat pasta. But that completely changed when I tried DeLallo, and my kids and husband liked it too!

I used whole milk mozzarella on top because the points didn’t change by using reduced fat, and I love my cheese melted and gooey, but you can use whichever you prefer.

Easy Macaroni Casserole
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/8th • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 338 • Fat: 13 g • Carb: 31 g • Fiber: 5 g • Protein: 21 g • Sugar: 2 g
Sodium: 581 mg  • Cholest: 63 mg

Ingredients:

  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 medium red pepper, chopped
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • 1 cup sliced mushrooms
  • 1 (14.5 oz can) petite diced tomatoes, drained
  • 2 cups marinara sauce (I used my own homemade)
  • 2 cups water
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 8 oz shredded mozzarella cheese
  • 8 oz uncooked DeLallo[2] whole wheat elbows

Directions:

In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.

Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.

Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.

Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.

Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9×13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.

Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.

Divide into 8 servings.

Disclosure: This post is sponsored by DeLallo[3]. I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

  1. ^ DeLallo (www.delallo.com)
  2. ^ DeLallo (www.delallo.com)
  3. ^ DeLallo (www.delallo.com)

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Lemon Asparagus Couscous Salad with Tomatoes

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother’s Day this weekend!

I’m not usually a fan of the taste of whole wheat pasta, but I don’t mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who’ve never tried pearl couscous, it’s basically pasta and I treat as such. I don’t follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods.

This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch.

Pearl Couscous Salad with Lemon Asparagus and Tomato
gordon-ramsay-recipe.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

Ingredients:

  • 6 oz whole wheat pearl couscous
  • 3/4 lb thin asparagus spears, tough ends trimmed
  • 1 1/2 cups grape tomatoes, quartered
  • 1/4 cup red onion, minced
  • 1-1/2 lemons, juiced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, minced
  • Kosher salt, to taste
  • fresh cracked pepper, to taste

Directions:

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.

Makes 5 1/2 cups.

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