Wednesday, October 13, 2010

WHEAT THINS


I just love carbs, but they don't always love me back, so I've made a conscious effort to curtail my carb intake and approach my favorites (hot, crusty baquette, Tate's chocolate chip cookies and a steamy bowl of pasta!) with a dose of caution.  In an effort to prepare and eat more healthfully, I've recently replaced white rice with brown and regular pasta with wheat pasta. Yes, it takes some getting used to, but I've come to love the nutty, dense texture of whole wheat pasta and it stands up beautifully to hearty fall sauces.  

For a quick fall dinner that's healthy, delicious and quick to make, try Whole Wheat Pasta with Carmelized Onion, Swiss Chard and Garlicky Breadcrumbs.  I sometimes like to substitute fresh spinach for the swiss chard--equally delicious!

Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs

3 tablespoons butter or olive oil
5 anchovy fillets
2 garlic cloves, finely chopped
2/3 cup bread crumbs
1 tablespoon extra virgin olive oil, plus additional for drizzling
1 yellow onion, halved from stem to root and thinly sliced crosswise
Kosher salt and pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat pasta, such as fusilli.
1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.
Yield: 2 to 3 servings.

recipe and photo courtesy of The New York Times

7 comments:

Suburban Princess said...

For an even better pasta...try Soba noodles. They are buckwheat pasta so none of the body inflaming wheat and a low GI.

Splendid Sass said...

I will try this using spinach in hopes of losing the extra 10 pound that have developed quite an affinity for my frame.
Anchovies give food such a wonderful taste, and most people don't notice they are in the food because they melt.
This sounds wonderful, so I will get the ingredients and plow forward. Thank you for sharing.
Teresa

Hamptontoes said...

How many days a week do you cook? I seem to always be in my kitchen nightly...you too? Would love to plan a lunch date...I'll e-mail you!

Stephanie @ La Dolce Vita said...

This looks good! Definitely will make me try the whole wheat pasta!

pretty pink tulips said...

That is my kind of recipe! I need to work on replacing my pasta with the wheat, too!
xo E

Style Attic said...

Good for you! I'm in a pretty serious relationship with white rice and pasta. My love seems to never ebb and flow, it's constant. Breaking up is hard to do and I am impressed! I will try this recipe though :)

The Zhush said...

This sounds delish...and perfect for my carb loving, but really shouldn't self!