Whole wheat pasta sauce?

Question

I'm trying whole wheat pasta for the first time today, and I want to make a good sauce for it. Any suggestions?

Answer 1

how do you freakin put whole wheat in a pasta sauce?  are you making sauce out of bread? how do you liquify bread.  please do tell.

Answer 2

INGREDIENTS (Nutrition)

    * 1 pound whole-wheat spaghetti

    * 1 (14.5 ounce) can peeled and diced tomatoes

    * 1 small onion, chopped

    * 2 cloves garlic, pressed

    * 1/2 pound sliced mushrooms

    * 1 (15 ounce) can tomato sauce

    * 3 tablespoons Italian seasoning

    * add to recipe box Add to Recipe Box

      My folders:

    * add to shopping list Add to Shopping List

    * add a personal note Add a Personal Note

DIRECTIONS

   1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

   2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.

   3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta

Answer 3

none

Answer 4

How do you even do that? I've never heard of whole wheat pasta sauce. Is this some new cooking invention?

Hope you figure things out.  

Answer 5

I have also switched to whole grain pasta and this sauce tastes great on either, enjoy! It's pretty healthy too. Not like the heart attack on a plate version the restaurnats make. My family likes this better.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:

  I serve this with chicken Parmesan, salad, and garlic bread