Whole-Wheat Linguine

Keep a bowl of this whole-grain pasta in the fridge to make busy weeknight meals a lot easier.

  • Yield: Makes 5 cups

Source: Whole Living, October 2011


  • Coarse salt
  • 8 ounces dry whole-wheat linguine


  1. In a pot, bring 8 cups well-salted water to a boil. Cook pasta al dente according to package directions. Drain, reserving pasta water. Cool noodles on a lightly oiled baking sheet before storing.

Cook's Notes

Pasta and pasta water can be refrigerated separately for up to 3 days.


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