Pasta recipes so delicious you’ll forget they’re good for you

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Pasta recipes so delicious you’ll forget they’re good for you

Love pasta? Want to eat Healthier? Consider whole grain pasta!

Just recently celebrity chef Scott Conant, owner of Scarpetta restaurant in Toronto, teamed up with Barilla to create a series of delicious, healthy recipes featuring Barilla’s Whole Grain pasta.

“Sharing great tasting meals with loved ones is something I really value,” says Conant, one of New York’s most beloved chefs. “Whether I’m preparing meals for my family, friends or guests at my restaurants, I aim to serve healthier options that deliver on taste and quality.

“Cooking with Barilla’s Whole Grain pasta allows everyone to enjoy all the health benefits of whole grains, without sacrificing taste or quality.”

Barilla Whole Grain is made with 51% whole wheat, and boasts two times more fibre than regular pasta. Plus its versatility allows for many easy pairings with seasonal vegetables, aromatic herbs and cheeses – either for delectable everyday dishes or for special occasions.

“At Barilla, we take great care to develop pastas that not only provide the benefits of healthy eating but also deliver on the great taste and quality that you would expect from Italy’s number one brand of pasta,” says Gino Rulli, country manager, Barilla Canada.

Conant has created easy and delicious recipes featuring Barilla Whole Grain. Visit TryBarillaWholeGrain.ca for more recipes and nutritional information.

WHOLE GRAIN ROTINI WITH DUCK AND ARUGULA

You can use ground veal as a substitute for ground duck.

Ingredients:

1pkg. whole grain rotini 1 1/2 lb. (694 g.) ground duck meat
2 cloves garlic, chopped fine
1 Tbsp. (15ml) parsley, chopped
1/4 tsp. (1ml) fennel powder
2 cups (500ml) arugula,
1 Tbsp. (15ml) extra virgin olive oil 2 Tbsp. 930ml)
Parmigiano Reggiano cheese, grated
Black pepper, ground (to taste)

Directions:

Season duck with garlic, parsley, fennel powder, and ground black pepper. Allow to marinate for an hour in refrigerator before cooking.
Cook pasta according to package directions. Reserve some cooking liquid (½ cup/125ml) and set aside.
Add extra virgin olive oil to a sauté pan and allow it to get hot. Add ground duck meat to pan and sauté over medium heat rendering fat and allowing duck to crisp lightly. When pasta is almost al dente, drain and add to duck in pan. Add additional pasta cooking liquid (approximately ½ cup depending on how much you need). Finish cooking until pasta is al dente and remove from flame.
Top with arugula and toss with grated Parmigiano Reggiano cheese.
Serves 4 to 6.

WHOE GRAIN PENNE WITH BUTTERNUT SQUASH, MUSHROOMS AND PIAVE CHEESE

The squash adds a lovely texture to the dish.

Ingredients:

1 pkg. whole grain penne
2 Tbsp. (30ml) extra virgin olive oil
1 ½ cups (375ml) butternut squash, diced small
1 cup (250ml) oyster mushrooms
1 Tbsp. (15ml) chives, shaved fine
1/8 cup (25ml) Piave cheese, grated (may be substituted with Parmigiano Reggiano cheese)
Salt (to taste)

Directions:

In a large sauté pan, add extra virgin olive oil to cover bottom of pan and allow it to get hot over medium heat. Season butternut squash with salt and sauté until lightly golden brown.

While squash cooks, cook penne according to package directions, but remove from flame just before the pasta is al dente. Drain. Reserve ¼ cup (50ml) of pasta cooking liquid when draining, set aside.

Add oyster mushrooms to pan with squash. Add pasta cooking liquid and continue to cook for a few minutes, allowing flavours to develop. Combine pasta in pan with squash and oyster mushrooms. Cook until pasta is al dente and remove from flame.

Finish dish with chives and grated piave cheese.

Serves 4 to 6.

WHOLE GRAIN SPAGHETTI WITH SHRIMP AND RADICCHIO

Radicchio’s the perfect foil for the shrimp.

Ingredients:

1 pkg. whole grain spaghetti
1 head radicchio, quartered and shaved in thin slices
1 cup (250ml) marinated shrimp (see recipe below)
1 clove garlic, sliced thin
2 Tbsp. (30ml) extra virgin olive oil
For Shrimp Marinade:
1 Tbsp. (15ml) parsley, chopped
1 tsp. (5ml) rosemary, chopped
1 clove garlic, chopped fine
1/2 lb. (240g) shrimp, small peeled and cleaned
2 Tbsp. (30ml) extra virgin olive oil
¼ tsp. (1ml) red pepper, crushed

Directions:

Marinate shrimp with parsley, rosemary, extra virgin olive oil, garlic and crushed red pepper.
Heat olive oil in a large saute pan. Saute sliced garlic until just before it turns brown. Add shredded radicchio and saute for 7-10 minutes.
Cook pasta according to package directions, but remove from flame just before the pasta is al dente. Drain. Reserve some cooking liquid (¼ cup/50ml) set aside.
Add some of pasta cooking water (approximately (¼ cup/50ml) to the saute pan and cook until tender, for another minute or so. Then, add pasta that is 90% cooked. Add marinated shrimp and cook thoroughly.

When pasta and shrimp are cooked, serve immediately.
Serves 4 to 6.
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