I can’t seem to give up eating well in the interest of shedding a few pounds so I’m always on the search for ways I can have both. Every once in awhile I come up with a winning recipe where I really can have both amazing flavor and lose weight at the same time. The key is to use a healthy fat like extra virgin olive oil, a whole grain pasta like farro and fresh veggies.
I hadn’t found a whole grain pasta that I love…until now. The Italian pasta producer, Bartolini, makes a few fabulous farro pastas: Cameroni (a short ribbed pasta similar to rigatoni) and Ciriole (a long pasta simitar to a narrow fettuccine). I used the Cameroni in this recipe.
Cameroni Farro Pasta with Pioppini Mushrooms, Olive Oil, Onion and Peperoncino
Farro Pasta, 250 grams (9 ounces)
Onion, 1/2 medium, minced
Garlic, one small clove, minced
Peperoncino, one minced
Olive oil, 1 tablespoon
Cherry tomatoes, four, halved
Pioppini mushrooms, trimmed and flash rinsed, 250 grams (9 ounces)
Salt, two teaspoons
Parmesan cheese, finely grated, 50 grams (2 ounces), optional
Parsley, minced, one tablespoon
Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn’t burn.
Add the tomato and several tablespoons of water and cook covered until the tomato is soft and disintegrating.
Add the pioppini mushrooms and cook covered until just tender.
In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions.
Drain the pasta, reserving about a half cup of the cooking water.
Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking liquid.
Toss in the Parmesan cheese and place the pasta in a serving dish.
Sprinkle with the parsley and serve.