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lighten up with lemon olive whole wheat pasta

Posted on January 8th, 2012  |  4 Comments

Are we sure it’s January? Cause this is some seriously awesome January weather. Oh January, do stick around until spring, no more frigid mornings and nights please.

In honor of warmer weather and looking forward to spring I had to make a lemon insprired dish. Lemon is itself the definition of spring/summer/freshness/brightness, right? I’m so technical.

Lemons.. olives.. capers… garlic… sounds ’bout right. Add a little butter and you have the perfect spring-is-coming sauce. 

Pour it over pasta and lightly pan fried chicken.

Then pour a little more.

Whole wheat pasta and whole wheat pastry flour are used in the dish with none the wiser. I love that. Switching to whole wheat pasta is a super easy way to add some whole grain, protein and fiber into your diet, without sacrificing the flavor. Gone are the days of chalky whole wheat products, the pasta they have nowadays is full of nutrients without tasting so. Still a little scared to make the switch? Start by having the pasta with heartier sauces, like tomato or meat sauce. Ease into the health.

That’s the way.

Now take a huge bite.

Tastes good doesn’t it.

See whole wheat isn’t so scary.

Especially with a little butter.

Do you whole wheat pasta it?

~l

Lemon Olive Whole Wheat Pasta

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients (4 servings)

  • 1/2 lb whole wheat pasta, cooked
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 lemon, juiced and zested
  • 2 clove garlic, minced
  • 2 tsp capers, finely chopped
  • 8 kalamata olives, pitted and finely chopped

Instructions

Cook the pasta according to instructions on package. While the pasta cooks, start on the sauce.

In a medium saucepan, melt the butter and olive oil over medium heat. Add the garlic, olives and capers, saute for 1-2 minutes.

Next add the lemon juice, and zest. Bring to a bubble, and then reduce to a simmer for 5-7 mins.

When the pasta is done, add it right to the saucepan from the water, draining it first above the pasta pot. This should add enough cooking liquid to the sauce to coat it perfectly.

Toss together to combine. Garnish with something green and serve with freshly cracked black pepper.

~The chicken was thinly pounded and lightly floured (using whole wheat pastry flour, garlic powder, salt and pepper.) Then I pan fried it in olive oil (4 mins each side), and kept it warm in a 250 degree toaster oven.

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4 Responses

  1. Simply Tia says:

    This pasta and pan fried chicken is a must try. It looks hearty as well as healthy and delicious!!! Bookmarking it.

  2. Lisa says:

    This looks amazing…cannot wait to try!!

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