Whole grains mean brown rice pasta, too!

If you want a lighter version than a grain pilaf for example, try these recipes using rice pasta. It comes in all styles: fettucine, spaghetti, spirals, elbows, fusilli, shells, and penne! This pasta adds 4g protein per 2 oz serving and 3g fiber. The 210 calories provide plenty of room for you to add veggies, seafood, cooked turkey or chicken, and other healthy ingredients of your choice for a quick and healthy entrée.

Spring is the season for artichokes. This delicious recipe combines artichokes and brown rice pasta.

Artichoke and Sun-dried Tomatoes Pasta Dinner

8 oz Brown Rice Pasta of choice
½ c chopped fresh Basil or 2 tsp dried
5 pieces sun-dried tomatoes
1 can Artichoke hearts, chopped
1 ½ tsp. crushed garlic
3 T olive oil
½ red bell pepper, sliced
1 sm. onion, chopped

Cook rice pasta in boiling water according to package instructions, rinse with cold water, drain and set aside.
Pour boiling water over sun-dried tomatoes. Let soak 15 minutes, then drain, chop.

Put olive oil in sauce pan with onion and pepper and cook until soft. Turn heat down, put in artichoke hearts, and tomatoes. Cook 2 minutes, then stir in rice pasta. Add a bit more olive oil, sweet basil, if desired, and s/p to taste.

Eggplant, Tomato and Feta Salad

Here’s a way to use leftover pilaf, cooked meat and fresh bell peppers.

10 oz. Rice Pasta of choice
2 14 oz. cans diced tomatoes
7 oz. crumbled feta cheese
2 tsp. vinegar
1 tsp. dried oregano leaves
3 T olive oil
2 oz. black olives, sliced
4 T tomato paste
3 tsp. brown sugar
1 Onion, finely chopped
2 tsp. Sweet basil, dried
1 Eggplant, chopped
2 cloves crushed garlic

Cook pasta according to directions. Sprinkle salt on chopped eggplant and drain 30 minutes, then rinse and drain well. Heat oil in skillet, add eggplant, onion, garlic and cook until soft. Add undrained tomatoes, paste, vinegar, brown sugar, oregano and basil and bring to boil. Simmer uncovered until slightly thickened, then add rice pasta, olives and cheese to serve.