Monday, January 9, 2012

Whole Wheat Harvest Pasta w/ Pine Nuts

Vegetable and Flavor Packed Pasta.... No one needs to know it's a high fiber too ;)
Complexity Level:  Easy
Whole Wheat Harvest Pasta w/ Pine Nuts
What You Need:
1 lb. Box Whole Wheat FIber Rich Rotini (or your favorite pasta)
2 cloves Garlic, minced
Extra Virgin Olive Oil
Salt and Pepper to taste
Parmesan Cheese to taste
1/2 red Onion, diced
1 cup Sliced Mushrooms
2 Roma Tomatoes, diced
1/4 cup Pine Nuts
1/2 cup Red Pasta Sauce (or substitute alfredo or even 1 tbsp Pesto)
Fresh (or dried) Parsley
3 cups Frozen Vegetables (I used "Normandy Mix)*
1/2 Zucchini, sliced into rounds
1/2 Yellow Squash, sliced into rounds
1/2 cup Broccoli Florets
1/2 cup Cauliflower Florets
1/2 cup Frozen Sliced Carrots

This is fun because you can crest more than one customized pasta with this recipe.  For example, I made the harvest one for me (vegetarian) in one skillet, and a rosemary chicken one for my husband.  What a fun way to make two meals at once, with the same amount of pasta and pretty much the same amount of work!

To start this recipe, saute 1 tbsp EVOlive Oil in a large skillet.  Toss in the minced garlic and diced Red Onion, and saute about 3-4 minutes.  Next add the Frozen (or fresh) vegetable blend.  This will saute about 10 minutes, but be sure to toss the vegetables (Or stir) so they do not burn or stick.

Meanwhile also start to boil salted water to cook your rotini.  When you cook the dried pasta, check it.  You do not want it to over cook.  It really needs to be al denti.  This means cooked, but still maintain it's integrity, texture, and shape.  Over cooked means mushy, soft, gooey.... nothing good :(

After the vegetables have thawed, or started to become soft, add the pine nuts, a pinch of salt, and diced tomatoes.  I like the tomatoes to slightly reduce into a sauce, so I let this simmer about 8 minutes.

At this point your pasta should be done.  Drain it and too the noodles with 1 tsp Olive Oil and a pinch of fresh (or dried) parsley.

Ad the rotini to the skillet and toss with the vegetables.  Add the red sauce (alfredo or pesto) and mix to coat and heat through -- about 2 minutes over the heat.  Serve hot!  I like garlic bread on the side, and parmesan and parsley on top, but we all have our differences ;)

I hope you enjoy!  As you can see, this is already super customizable, so don't stop here!  Mixing up new pasta ideas are fun, healthy, simple, and delicious!

I hope you have a great week!
Aimee Gonzalez


  1. Loving all the colors! And of course you can't beat pasta that's got fiber in it too!

  2. Thanks Steph!

    It really was a good "move" to use that fiber pasta!

    LOL. Ohh poop jokes. Literally a fabulously tasty meal though, and yes the colors were so vivid!! Thanks SO much for stopping by!

  3. I love throw together pasta dishes such as this, these are dinners in my house often, especially during the work week. Great recipe and post!

  4. Thanks so much! This dish was such a hit, I'm going to have to post some more variations!

  5. Made my own variation of this today plus the sundrie tomato and pesto Brie. So simple and delicious! And I am no cook :)

  6. Yay Kat!

    Kat has been struggling with cooking and creating healthy simple meals, and so Bargain Bites has lended a hand her way. So far Kat has gone from burning pasta to creating a gorgeous Whole Wheat Pasta and Brie appetizer!

    I am so proud!

  7. What a stunning dish! Easy and healthy - just my style =)

  8. Thanks Peggy. It was such a gorgecous dish, it was almost hard to eat... but then I remembered how good I am at eating, and gobbled it down!

    Thanks for stopping by, and commenting! Have a fabulous (and healhty) weekend!


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