I first inspected the pasta aisle at the grocery and my favorite go to pasta when I want to eat better is Barilla. This spaghetti was 51% whole wheat and that makes it a lot better tasting than 100% whole wheat.
This is how it looks cooked up. It is just as quick as the other spaghetti.
The sauce is really good and the kids gave it a thumbs up.
Ingredients:1 tsp. extra-virgin olive oil
1 cup of chopped onions
1 1/2 tsps. chopped garlic
3 1/2 cups of crushed tomatoes
1/2 tsp. dry oregano
1/4 tsp. crushed red-pepper flakes (I omitted)
1 tsp. salt
Freshly ground black pepper
1 cup chopped fresh basil
12 ounces dry, whole-wheat spaghetti
4 tbsp. grated Parmesan cheese
- Lightly coat a large skillet with the oil over medium heat. Add the onions and cook 5 minutes, stirring occasionally. Add the garlic, tomatoes, oregano, red-pepper flakes, salt, and a few grindings of black pepper and simmer 15 minutes, stirring occasionally. Reduce the heat to low and stir the basil into the sauce.
- Cook the spaghetti as directed on the package. Reserve 1/4 cup cooking water and drain.
- Add the spaghetti to the Tomato and Fresh Basil Sauce. Stir to combine and let it sit 1 minute. If the sauce looks dry, stir in the reserved cooking water.
- Divide the spaghetti among 4 dinner plates and sprinkle with Parmesan.
This recipe produces 3 1/2 cups of sauce, which can be used in any recipe calling for tomato sauce. It freezes well.
Recipe source- The Volumetrics Eating Plan
This is a great cookbook filled with a lot of new versions of favorite recipes that give you a lot fresher food with more veggies and fiber.
SherryI will link to:
Foodie Friday at Designs by Gollum
This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends