- Boil pasta
- Saute the rest of the pasta ingredients
- Grill onions
- Add pasta to dish
- Prepare salad dressing
- Add onions to lettuce and mix
Italian whole wheat pasta
I find sometimes that it is hard to get a deep flavor when making pasta, because the noodles tend to dominate. By adding some of the water they were cooking in, it helps the flavors stick more to the noodles! Don't be scared of the anchovies, they don't taste like anchovies in this dish they just add a unique saltiness that you will enjoy!
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 4 cloves garlic chopped
- 8 cherry tomato medley halved
- 1/2 cup kalamata olives pitted
- 1 box anchovy filets removed from oil
- 1 1/2 cups white wine
- 2 cups fresh basil stems removed
- 4 ounces baby spinach
- 1 cup parmesan freshly grated
- 1 box whole wheat spaghetti
Directions:
- Cook pasta according to box directions, making sure not to over cook. Drain, but save 1/2 cup of the pasta water.
- Prepare a skillet or large saute pan on high heat. When hot add olive oil. After 1 minute add the onions, garlic and tomatoes and anchovies and stir occasionally, letting it brown for about five minutes.
- Add wine and let cook on medium heat for 20 minutes. Add pasta and water and mix for 3 minutes.
- Turn off flame, add olives, basil and Parmesan.
Leek salad
Most people use leeks for leek potato soup and not much else. I love finding alternative ways to cook these sweet and large onions!
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Ingredients:
- 4 ounces butter lettuce
- 1 leek only white part, sliced horizontally
- 4 scallions sliced horizontally
- 1/2 purple onion sliced
- 1/2 onion sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt pink Himalayan
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried thyme
Directions:
- In a salad bowl add the leeks, onions and scallions, drizzle with enough olive oil to lightly coat.
- Prepare grill pan on high heat. Add onion mixture, in batches for 6 minutes, giving it a mix once. Remove from grill and place back in the oily bowl. Add the lettuce.
- In a jar, add the remaining olive oil, vinegar, honey, salt, pepper and thyme. Shake well and pour right before serve.
Notes & Tips:
Be sure to just use the white parts of the leek.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you only have a little bit of pasta left over:
- Add remaining pasta to a hefty amount of fresh spinach. Bring a small jar of balsamic vinegar, olive oil and salt.
- Mix everything together for a filling pasta salad with fewer carbs and lots of iron!
