Bring a whole lot of fancy to your spaghetti dinner with this whole wheat version with lemon cream and toasted pine nuts. Whole wheat pasta is packed with vitamins and nutrients like fiber, meaning you're not only getting a serving of healthy whole grains, but also 100% of your daily recommended deliciousness! But don't stop reading there, because we've saved the best news for last: all cooking happens in one pan. Easy, nutritious, and delicious! What's not to love?
Gluten-Free Fat-Free Raspberry Vinaigrette
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You Will Need
Before You Cook
Toast the Pine Nuts
Place a medium pan over medium heat. Add pine nuts to hot, dry pan and toast, stirring frequently, until nuts are aromatic and light brown, about 2-5 minutes. Remove pine nuts to a plate and reserve pan for cooking pasta (no need to wipe clean).
Cook the Pasta
Mince garlic. Break spaghetti in half and place in medium pan used to toast pine nuts. Add half the garlic, cooking cream, vegetable base, 3 ¼ cups water, and 1 ½ tsp. salt to pan. Cover, place over high heat, and bring to a boil. Uncover, reduce to a strong simmer, and cook 12-15 minutes, stirring occasionally, until pasta is al dente and liquid has reduced to a light creamy sauce that just clings to pasta. Taste and add a pinch of salt if desired.
Prepare the Ingredients
While pasta cooks, zest lemon, halve, and juice. Hold romaine head at root end and chop coarsely. Cut Roma tomatoes into ¼" dice. Trim cucumbers and cut on an angle into ¼” ovals.
Make the Salad
Combine raspberry vinaigrette, romaine, spinach, cucumber, remaining garlic, and half the tomatoes in a mixing bowl. Toss and season to taste with salt and pepper.
Plate the Dish
Give pasta a final toss with 2 Tbsp. lemon juice and place in a shallow bowl. Garnish with lemon zest (to taste), remaining tomatoes, pine nuts, and a pinch of freshly ground black pepper. Serve salad on the side.
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