Recipes for Whole Wheat Pasta

Ingredients

• 2 cups expired whole wheat pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the expired whole wheat pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the pasta salad and toss to combine.
4. Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.
5. Serve chilled and enjoy.

Ingredients

• 2 cups expired whole wheat noodles
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Cook the expired whole wheat noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
4. Add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Add the cooked noodles to the skillet and stir-fry for an additional 2 minutes to combine the flavors.
6. In a small bowl, whisk together soy sauce, sesame oil, salt, and pepper. Pour the sauce over the stir-fry and toss to coat evenly.
7. Cook for another 1-2 minutes until the noodles are heated through.
8. Serve hot and enjoy.

Ingredients

• 200g slightly expired whole wheat pasta
• 250g mushrooms
• 2 cloves of garlic
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for a minute.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. Pour in the heavy cream and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
5. Stir in the grated Parmesan cheese until melted and well combined.
6. Add the cooked whole wheat pasta to the skillet and toss to coat it evenly with the creamy mushroom sauce.
7. Season with salt and pepper to taste.
8. Serve the creamy mushroom whole wheat pasta hot and garnish with additional Parmesan cheese if desired.