Stir in ¼ cup of the pasta cooking water, the lemon juice and the cooked pasta. Toss in the fresh herbs and season to taste with salt, pepper and red pepper flakes.

Cook 12oz. of whole-grain or farro spaghetti until very al dente (I have found it isn’t as forgiving when overcooked as regular pastas are). Drain, reserving a cup of the pasta cooking liquid.

10 oz. fusilli or penne pasta 2 to 3 tbsp. extra-virgin olive oil, plus more for drizzling 2 cloves garlic, diced 1 small shallot, diced 2 handfuls fresh spinach, torn, about 3 c. 2 c. fresh or ...

Stir in ¼ cup of the pasta cooking water, the lemon juice and the cooked pasta. Toss in the fresh herbs, and season to taste with salt, pepper and red pepper flakes.

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don ...