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Whole Wheat Garlicky Pasta

This easy pasta recipe is Earthbound Farm co-founder Myra Goodman's favorite accompaniment to Chicken Medallions with Sautéed Kale

Prep time: 15 min | Cook time: 20 min | Total time: 35 min | 4 Servings


12 oz

Whole wheat penne or shell pasta (Myra's first choice is Bionaturae's Organic Chiocciole)

3 Tbsp

olive oil

3 clove

garlic (finely minced)

½ cup

minced fresh Italian flat leaf parsley



Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta and cook according to manufacturer’s directions until al dente. Remove 1 cup of the pasta cooking water and set aside. Drain the pasta in a large colander.

Immediately add the oil and garlic to the pot in which the pasta was cooked. Place over low heat and cook for 2 or 3 minutes, watching carefully to ensure the garlic does not burn. Add the drained pasta back to the pot and stir to coat. Stir in some of the reserved pasta cooking water if the mixture is dry. Stir in the parsley and season to taste with salt and pepper. Serve hot.

Myra's note: Her first-choice pasta is Bionaturae’s Organic Chiocciole.

Calories per serving: 390, Total Fat 12 grams, Cholesterol 0mg, Sodium 10mg, Carbohydrates 65 grams, Fiber 7 grams, Sugars 0 grams, Protein 13 grams.

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