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Thread: whole wheat spirals

  1. #1


    I bought a package of whole wheat spiral pasta. It looks good and has 6 grams of fiber so it should be healthy but I don't know what to do with it. Does anyone have any ideas for recipes? Thanks. [img]graemlins/help.gif[/img]

  2. #2


    I like to use spiral noodles for pasta salads. Just cut up whatever veggies you like: brocolli, carrots, sugar snap peas, cucumber, celery, whole grape tomatoes... mix w/ the cooked pasta, pour in a bottle of FF Italian dressing, mix, refrigerate to let marinate a few hours at least - overnight is good. For additional points, add cubed monterey jack cheese (adds protein too), olives... I'll often take this to a potluck dinner & use it for my main course (for that I'll add the cheese) since so many potluck dinners only have fried chicken or fat laden casseroles to choose from.



  3. #3
    Join Date
    Sep 2001
    Pacific Northwest


    Hi Karen!

    Have I got a recipe for you!! [img]smile.gif[/img] Just replace your pasta for the *whole wheat ziti*. And remember, it's better to have your w/w pasta slightly UNDERdone after cooking, otherwise it can turn mushy! [img]tongue.gif[/img]

    Whole Wheat Pasta and Vegetable Medley
    (from WW Favorite Recipes)

    Servings: 2

    1 TBS. oil
    1 C. each thinly sliced carrots, sliced onions, sliced succhini, sliced mushrooms, and broccoli florets
    4 oz. Muenster cheese, shredded, divided
    1 C. each tomato juice and cooked whole wheat ziti macaroni
    1 tsp. each chopped fresh basil and Italian flat-leafed parsley
    Dash pepper

    In 10 inch skillet or a wok, heat oil; add carrots and cook, stirring quickly and frequently, until carrots are tender, 1-2 minutes. Add onions, zucchini, mushrooms, and broccoli and continue stir-frying until veggies are tender-crisp. Remove skillet or wok from heat and stir in 2 oz. of cheese, the tomato juice, pasta, basil, parsley, and pepper.

    Preheat oven to 350 degrees. Transfer macaroni mixture to 2-quart casserole and spring with remaining 2 oz. cheese. Bake until cheese is melted and mixture is bubbly, about 20 minutes.

    Calories: 454, Fat:25, Fiber: 4 Points: 10
    This recipe could be further *lightened* by using less cheese, or a RF cheese. However, it's WONDERFUL *as-is*!!

    Let me know what you think if you try it! I have written, "Delicious! Filling and satisfying..."
    This dish also *freezes and reheats* WELL. Carol
    May you be happy. May you be well. May you be free from suffering.

    Check out my website!


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