Let’s start with what distinguishes the regular pasta from the whole wheat one.
The answer is simple: the same as regular bread differs from whole grain bread – a more dense consistency, slightly nutty taste, darker color and much more healthy properties, which everyone knows about.
This pasta does not contain cheese, sauce and is not dry, the shrimp meat and onions completely compensate for this, while the cauliflower adds a crispy texture unusual for this dish.
I’m sure you will like this pasta as well as we do. Ready? Set? Let’s go cooking!
We will need: (2 servings)
Whole wheat pasta (I used whole wheat spaghetti) for 2 servings (individually for each)
1/4 of a white onion
2 cloves of garlic
3 large cauliflower florets
1 large branch of a chard / rainbow chard (I used a rainbow chard, but you can take any other soft greens, such as spinach)
1/4 tsp of red pepper flakes
1/4 tsp of coriander
Lemon juice (optional)
Salt to taste
Put the pasta on to boil.
Peel the garlic and onions and cut in large pieces together with the cauliflower.
Pour olive oil on the pan, add pepper flakes and coriander.
Add the cauliflower, onion, garlic and fry.
Chop the chard and add to the cauliflower and onions. Pour oil in another pan. Peel the shrimps and sprinkle them with lemon juice.
Fry on high heat for several minutes.
Add all the contents to the vegetables and mix.
By this point, the pasta should be ready.
Drain the water and mix vegetables with spaghetti. Cover with a lid and let it stand for 5-10 minutes.
Done! Bon appetit!