Whole Wheat Linguini

$4.50

A heartier, nuttier linguini made with whole wheat flour for extra texture and fiber, without giving up the fresh-pasta bite you expect from us. A great everyday option for a slightly more wholesome plate.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Whole Wheat Linguini with Broccoli & Lemon

A light, simple weeknight pasta. Serves 3–4.

Ingredients

  • 1 package Whole Wheat Linguini

  • 2 cups broccoli florets

  • 3 tablespoons olive oil

  • 3 cloves garlic, sliced

  • Zest and juice of 1 lemon

  • 1/2 cup grated parmesan

  • Red pepper flakes, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 minutes, then remove with a slotted spoon and set aside.

  2. Add the linguini to the same pot and cook according to the package directions above; reserve 1/2 cup pasta water before draining.

  3. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking 30 seconds until fragrant.

  4. Add the broccoli, drained pasta, lemon zest, and lemon juice to the skillet, tossing with a splash of pasta water to combine.

  5. Top with parmesan and serve immediately.

A heartier, nuttier linguini made with whole wheat flour for extra texture and fiber, without giving up the fresh-pasta bite you expect from us. A great everyday option for a slightly more wholesome plate.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Whole Wheat Linguini with Broccoli & Lemon

A light, simple weeknight pasta. Serves 3–4.

Ingredients

  • 1 package Whole Wheat Linguini

  • 2 cups broccoli florets

  • 3 tablespoons olive oil

  • 3 cloves garlic, sliced

  • Zest and juice of 1 lemon

  • 1/2 cup grated parmesan

  • Red pepper flakes, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 minutes, then remove with a slotted spoon and set aside.

  2. Add the linguini to the same pot and cook according to the package directions above; reserve 1/2 cup pasta water before draining.

  3. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking 30 seconds until fragrant.

  4. Add the broccoli, drained pasta, lemon zest, and lemon juice to the skillet, tossing with a splash of pasta water to combine.

  5. Top with parmesan and serve immediately.