The magic of one-pot pasta cooking There’s a reason one-pot pastas have become a go-to favorite for busy home ...

Whole wheat pasta is best slightly undercooked; the familiar white will work beautifully here, as well. From Beth Dooley. 10 oz. fusilli or penne pasta.

When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine. 3 Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high.

Whole-wheat pasta takes some getting used to. It has two to three times as much fiber as regular pasta, which is why it's so good for us, but some brands Megna and I tried tasted better than others.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.

I'm hooked on whole-wheat pasta, but I wasn't always a fan. When I started buying higher-quality brands, imported from Italy, I began to appreciate its nutty ...

Unlike traditional white pasta, whole wheat pasta has all three layers of the wheat kernel: the bran, the germ, and the endosperm, which gives it an edge when it comes to fiber and micronutrients.

Kale remains the unlikely darling of the vegetable world. So here’s a way to use it all: Sauté the leaves and mince the stems and toss them with chives. It’s all mixed with whole wheat pasta ...

Pappardelle pasta with fava bean sauce in New York, in January, 2016. Whole wheat pastas are best with robust sauces, where the sweet flavors in marinaras can be overwhelmed by nutty, grainy penne.

In this image taken on April 15, 2013, whole-wheat penne with spring greens and sausage is shown served in a bowl in Concord, N.H.(Matthew Mead - AP) No matter how unimpeachable whole-wheat pasta ...