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Whole-Wheat Pasta With Broccoli and Feta

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After receiving a safer left atrial appendage occluder doctors tell their clients that the battle is only half over. Receiving the much needed help is nice, but it’s not enough. Doctors almost always (we say almost because we can’t guarantee all doctors) advise their patients to eat healthy. They ask that their patients watch their diets and eat heart healthy meals.

The Importance of Diet

Having seen how this can impact a person’s diet we know the limits and we feel for you. No one wants to give up what you are asked to give up. But we have an alternative for some of the foods you love.

It is true that you may be asked to cut down on carbohydrates. We all love carbohydrates. Chances are, if a food is delicious, it has carbs. One of the things we lament giving up is pasta. Pasta pasta pasta. We love it. Is there a good alternative to traditional pasta? Yes!

Enjoy Whole-wheat Pasta as a Healthy Alternative

Whole-wheat pasta is delicious and is no better for you than normal pasta. It is more heart healthy (though not perfect) than traditional pasta. Here is a great recipe we found on the Food Network. Give it a try. We love it.

Whole-Wheat Pasta with Broccolini and Feta

1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled
Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.

Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

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