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Whole Wheat Penne Pasta

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Chef Keith Snow demonstrates a quick and easy way to prepare and serve penne pasta.
Ingredients
  Whole wheat penne pasta 1⁄2 Pound, cooked
  Spring peas 1⁄2 Cup (8 tbs)
  Ricotta cheese 1⁄2 Cup (8 tbs) (full fat)
  Basil pesto 1⁄4 Cup (4 tbs)
  Shallots 1 , sliced
  Garlic clove 2 , sliced
  Parmigiano reggiano cheese 1 Tablespoon, grated
  Extra virgin olive oil 4 1⁄2 Tablespoon (1/4 cup for pasta and 1/2 tablespoon to drizzle)
  Kosher salt To Taste
  Black pepper To Taste
Directions

MAKING
1. Using a sharp knife, finely slice shallot and garlic.
2. In a large heavy bottom pot over medium heat, stream olive oil and allow to heat.
3. Drop in the shallots and garlic, sauté them for about a minute or until garlic starts to release its flavour.
4. Put in the pasta and stir to heat and coat the pasta with oil.
5. Sprinkle with freshly cracked black pepper and salt, and stir well.

FINALIZING
6. Stir in the ricotta cheese, until it coats the pasta.
7. Add basil pesto and the peas, and stir to mix.

SERVING
8. Serve the pasta hot in a bowl.
9. Grate cheese over the pasta and drizzle with extra virgin olive oil.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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