Dececco Whole Wheat Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the 12 oz DECECCO whole wheat pasta. Cook, stirring occasionally, according to package al dente time (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot. Toss with 1 tablespoon extra-virgin olive oil to prevent sticking and keep warm.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook vegetables

Add the zucchini slices to the skillet and sauté 3–4 minutes until just tender. Add the halved cherry tomatoes and cook another 2–3 minutes until they begin to soften and release juices.

Wilt spinach & finish sauce

Add the packed baby spinach to the skillet and toss until it wilts, about 1–2 minutes. Turn heat to low. Add lemon zest and the juice of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine. If the mixture seems dry, add 2–4 tablespoons of the reserved pasta cooking water to create a light sauce.

Finish pasta with sauce

Add the drained whole wheat pasta to the skillet with the vegetables (or transfer vegetables to the pasta pot). Toss everything together over low heat for 1–2 minutes so the pasta absorbs the flavors. If needed, add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce and coat the pasta evenly.

Add cheese & garnish

Remove from heat and stir in 1/2 cup grated Parmesan, 1 tablespoon extra-virgin olive oil (optional), and torn basil leaves. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Sprinkle toasted pine nuts on top if using.

Serve immediately, dividing into portions and offering additional grated cheese at the table.