I am a pastanatic. I could eat it for breakfast, lunch and dinner and even as a snack. But, I hear that carbs are the enemy these days so I am always on the lookout for ways to make me feel less guilty about eating them.
When I first tried whole wheat pasta some years ago, I literally almost hurled. However, I am happy to admit that they have come a long way. I prefer Barilla whole grain but Ronzoni healthy harvest is good too.
This recipe is from Whole Living. Enjoy! ;)
Mediterranean Pasta with Artichokes, Olives and Tomatoes
Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion , thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes , halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn
1.In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2.Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
3.Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.