Whole Wheat Lemon-Cream Spaghetti

Ingredients

• 1 ½ oz Pine Nuts
• 2 Garlic Cloves
• 6 oz Whole Wheat Spaghetti
• 4 oz Cooking Cream
• 1 tsp. Vegetable Base
• 1 Lemon
• 1 Romaine Heart
• 2 Roma Tomatoes
• 1 Persian Cucumber
• 1 ½ oz Gluten-Free Fat-Free
• Raspberry Vinaigrette
• 3 oz Spinach
• Salt Pepper
• 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

Instructions

1. 1

   Cook Within: Pine nuts toast quickly. Let your nose tell you when they’re done. As soon as you can detect the aroma of toasted nuts, remove We don’t normally break pasta before cooking (it’s even considered bad luck in many cultures), but make an exception here so noodles fit easily in a Get on these grains! Studies have shown that getting three servings a day of whole grains can reduce your risk of heart disease, diabetes, and improve digestion.

2. 2

   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).

3. 3

   Combine raspberry vinaigrette, romaine, spinach,: cucumber, remaining garlic, and half the tomatoes

4. 4

   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.

5. 5

   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

6. 6

   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. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts in this recipe. Half is used in pasta, and the remaining is used in the salad. used twice in this recipe. Half are used in salad, and the remaining garnish pasta. the recipe before you start–we promise it will be time

7. 7

   cut on an angle into ¼” ovals.