Whole-wheat mostaccioli alfredo with parsley and parmesan
Indulge in a creamy and flavorful whole-wheat mostaccioli alfredo, featuring fresh parsley, grated parmesan, and a hint of black pepper and garlic. This healthier twist on a classic favorite uses whole-wheat pasta and a rich alfredo sauce made with heavy whipping cream and butter. Perfect for a delightful and satisfying meal.
- 10 May 2025
- Cook time 15 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
This Whole-Wheat Mostaccioli Alfredo with Parsley and Parmesan is a healthier take on the classic creamy pasta dish. By using whole-wheat pasta and incorporating fresh parsley, this recipe combines rich flavors with added nutrients for a dish that’s both delicious and satisfying.
Ingredients:
Instructions:
1. Fill a large pot with water and bring it to a rolling boil. Add 1 tsp of salt to the boiling water.
2. Add the whole-wheat pasta to the boiling water. Cook according to the package instructions until al dente, usually about 10-12 minutes.
3. Once cooked, drain the pasta and set aside.
1. In a medium saucepan, melt 1/2 cup of butter over medium heat.
2. Once the butter is melted, reduce the heat to low and pour in the heavy whipping cream. Stir continuously to combine.
3. Add 1/4 tsp black pepper and 1/8 tsp garlic powder to the mixture. Continue stirring until well blended.
4. Gradually add 1/2 cup grated parmesan cheese to the sauce, stirring constantly until the cheese has melted and the sauce is smooth.
1. Add the cooked and drained whole-wheat pasta to the saucepan with the Alfredo sauce. Use tongs or a pasta spoon to gently mix the pasta into the sauce, ensuring each piece is well coated.
2. Stir in 1 cup of chopped fresh parsley, reserving a small amount for garnish if desired.
1. Divide the pasta among serving plates or bowls.
2. Garnish with the reserved chopped parsley and an extra sprinkle of grated parmesan cheese if desired.
- Serve the Whole-Wheat Mostaccioli Alfredo immediately while it’s hot and enjoy the creamy, flavorful dish!
Tips:
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make sure to cook the pasta al dente, as it will continue to cook when mixed with the hot Alfredo sauce.
- If your Alfredo sauce is too thick, you can thin it out by adding a small amount of the pasta's cooking water.
- To ensure the sauce clings well to the whole-wheat pasta, toss the pasta immediately with the Alfredo sauce while it’s still hot.
- For a burst of freshness and additional flavor, add a squeeze of lemon juice right before serving the pasta.
Enjoy your Whole-Wheat Mostaccioli Alfredo garnished with extra parsley and a sprinkle of parmesan. This nutrient-packed version of a traditional Alfredo dish is sure to impress your family and friends while providing a delightful and hearty meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 5% |
| Fiber 2.48g | 7% |
| Sugar 1.45g | 1% |
| Fat | |
| Fat 24g | 29% |
| Saturated 14g | 47% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 13mg | 2% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.89mg | 12% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 130ug | 105% |
| Minerals | |
| Calcium, Ca 81mg | 7% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 1.51mg | 14% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 140mg | 4% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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