Best Whole Wheat Fettuccine With Roasted Tomatoes Peas And Fresh Mozzarella Recipes

Pasta with Tomato and Peas image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Rigatoni with Tomatoes and Mozzarella image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

Pasta with Tomatoes, Mozzarella and Basil image

Yield Makes 4 Servings

Number Of Ingredients 6

1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

Steps:

Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.