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Whole Wheat Bow Tie Pasta with Arugula, Walnuts and Browned Butter

Whole grains are good for you in many ways.  They can help reduce the risk of heart disease and even some cancers.  Researchers, scientists, doctors, moms – all have been telling us for years to eat more whole grains to help keep our bodies in top working order.   Yet, most of us leave whole grains, whole wheat in particular, at the breakfast table.  I’m here to tell you that whole wheat can be a main ingredient at dinner, too, in the form of delicious Hodgson Mill pastas.

As you can probably tell from this post Holly’s Summertime Garden Pasta Salad and this post Chicken Caesar Pasta Salad that Hodgson Mill Whole Wheat Bow Tie Pasta is one of my favorites to cook with.  The flavor is mild and easily replaces white flour pasta, without changing the taste of a dish, and many times improves it.  This Whole Wheat Pasta with Arugula, Walnuts and Browned Butter is a perfect example of how to include whole wheat pasta in a great meal for dinner.

Begin by gathering up the Hodgson Mill Whole Wheat Bow Tie Pasta, tomatoes, toasted walnuts, butter and lemon.  I found some mini heirloom tomatoes that were all different shapes and colors that I decided to use, but regular cherry or grape tomatoes will work just as well.

You also need arugula, Parmesan cheese, capers and olive oil.  Baby spinach is a great substitute for the arugula if you can’t find any.

Now, let’s get started!  In a small bowl, whisk together the olive oil, lemon juice, zest and salt until well combined.  Set aside.

Next, boil a large pot of water and cook the Hodgson Mill Whole Wheat Bow Tie Pasta until it is al dente – tender but firm to the bite.  Drain and reserve about ½ cup of the cooking water.   Set aside.

While the pasta is cooking, heat the butter in a large skillet until it turns a caramel color and develops a nutty aroma – about 4 minutes. Keep an eye on the butter as it browns – it can go from a lovely amber color to being burned in mere seconds.

Once the butter is browned, take the skillet off of the heat and add the cooked pasta, olive oil mixture, arugula, tomatoes, Parmesan cheese, walnuts and capers.  Toss everything together until it is well combined, adding one tablespoon of pasta cooking water at a time to help loosen things up.  I only needed a few tablespoons of cooking water to do the trick.  Give one last squeeze of lemon juice on top of everything and transfer to a large dish.

Serve immediately or at room temperature.  Either way is delicious.

This is a simple summer dish that can be put together in about as long as it takes to boil the water for the pasta.  Whole wheat can make an appearance at the dinner table, taste great and do your body (and stomach) good.  Enjoy

Whole Wheat Bow Tie Pasta with Arugula, Walnuts and Browned Butter

Ingredients

  • ¼ cup extra virgin olive oil
  • Juice and grated zest of one large lemon
  • 1 box Hodgson Mill Whole Wheat Bow Tie Pasta
  • 4 Tablespoons unsalted butter, room temperature
  • 4 cups packed baby arugula or baby spinach
  • 1 ½ cups halved cherry or grape tomatoes
  • 1 cup grated Parmesan cheese
  • 1 cup toasted walnuts, chopped
  • 2 Tablespoons capers, drained (can be found in the pickle section of most grocery stores)

Instructions

In a small bowl, whisk together the olive oil, lemon juice, zest and salt until well combined.  Set aside.

Boil a large pot of water and cook the Hodgson Mill Whole Wheat Bow Tie Pasta until it is al dente – tender but firm to the bite.  Drain and reserve about ½ cup of the cooking water.   Set aside.

Heat the butter in a large skillet until it turns a caramel color and develops a nutty aroma.  Keep an eye on the butter as it browns – it can burn very quickly.

Take the skillet off of the heat and add the cooked pasta, olive oil mixture, arugula, tomatoes, Parmesan cheese, walnuts and capers.  Toss everything together until it is well combined, adding one tablespoon of pasta cooking water at a time to help loosen things up.  Give one last squeeze of lemon juice on top of everything and transfer to a large dish.

Serve immediately or at room temperature.

Adapted from Weeknights with Giada


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Author: Holly






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Avatar  Herbalhills 12 months agoReply

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Avatar  Holly 12 months agoReply

I'm so glad you found our blog. We do our best to come up with healthy recipes to share. Enjoy this pasta dish :)

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