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.
- 1/4 cup extra-virgin olive oil
- lemon juice, of one large lemon
- lemon zest, of one large lemon
- 1 box Hodgson Mill Whole Wheat Bow Ties
- 4 Tbsp unsalted butter, room temperature
- 4 cups arugula, or baby spinach
- 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
- 1 cup parmesan, grated
- 1 cup walnuts, toasted and chopped
- 2 Tbsp capers, drained
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.
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