Whole Wheat Spaghetti

Whole Wheat Spaghetti with Tuna

Makes 4 servings as a main course, 6 servings as a first course.

This dish is extremely convenient to put together at the last-minute because all of the ingredients are generally in everyone’s pantry.  Except for boiling the pasta, there is no cooking required.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  

INGREDIENTS

  • 1 pound imported whole wheat spaghetti

SAUCE

  • 3 garlic cloves
  • 12 ounce can tuna packed in water, drained, separated into chunks
  • 4 tablespoons extra-virgin olive oil
  • Grated zest of 1 lemon
  • 4 tablespoons fresh lemon juice, approx
  • 1 cup tightly packed flat leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Coarsely chop the garlic cloves on a cutting board. Sprinkle over with 1 teaspoon kosher salt and using the blade of a knife crush them into a paste. Place in a large bowl adding tuna, olive oil, lemon zest, lemon juice and parsley.  
  2. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered for 7-8 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  3. Season to taste with lemon juice, salt and pepper. Serve at room temperature.

NOTE:

Leftover pasta will require extra seasoning. The lemon juice gets absorbed very quickly into the pasta.

 
 

Whole Wheat Spaghetti with Kale

Makes 6 first course servings. or 4 main course servings.

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS

  • 5 ounces baby kale (See Note)

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon  

  • 1/3 cup extra-virgin olive oil

  • 2-3 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1/3 cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Place the kale, garlic, walnuts, lemon zest, 1 teaspoon each salt and pepper in a food processor. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.

  6. Before serving adjust the seasoning.

NOTE:

Baby kale comes in 5ounce packages, prewashed.