April 19, 2013

Whole Grain Linguine with Broccoli and Red Pepper

When it comes to meat, I can take it or leave it, but pasta?  It's our favorite staple around here!  My husband and I have really gotten hooked on the wheat and whole grain.  'Not that we're the white flour police or anything-it just tastes so much better!  This whole grain linguine was delicious tossed with a little garlic and olive oil, and fresh veggies.  It made a very healthy and quick lunch for the kids and they really enjoyed it!   

1 pound whole grain linguine (I used Barilla)
1 teaspoon salt for pasta water
1/4 cup extra-virgin olive oil
1/2 red onion, thinly sliced
2 to 3 garlic cloves, minced
1 head fresh broccoli florets
1 red pepper, thinly sliced
2 tablespoons white cooking wine
1/4 cup whole milk or cream
salt and pepper to taste

Bring a large stock pot of water to boil.  Add 1 teaspoon of salt and pasta.  Cook until al dente, about 7 minutes.  Drain pasta water and leave it in the pot.  Add a tablespoon or two of olive oil and toss gently.    (You can rinse pasta in cold water to get rid of some of the starch and prevent sticking, but you'll just have to reheat it.)  Place olive oil in a large saute pan.  Add onion and red pepper and cook until fragrant and slightly tender.  Add garlic and saute for a minute or two, then add the broccoli florets.  Stir veggies together and cook until broccoli is crisp-tender and bright green in color.  Now add the 2 tablespoons cooking wine and milk or cream.  Toss it all together, season with salt and pepper and then combine it all with the cooked pasta.  Sprinkle with grated fresh parmesan.  

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