In recent years, Cook Natural Products has championed the cause for wider use of Whole Wheat flour and Whole Grains in the food industry. We have transitioned from primarily being a provider of refined, fully extracted, white flour to a strong advocate for whole wheat Maragrain™. We believe that all baked goods can be produced more nutritiously by substituting Maragrain™ for patent flour and still retain the flavor and texture of the more refined product.
Years of experimenting with different varieties of wheat have yielded very satisfying results. We had long searched for distinctive wheat that our grower network could embrace. Our goal was to connect the producer to his ultimate customer by providing a healthful, nutritious product that required very little alteration from the field to the fork. The result: Mara’s Pasta, 100% whole wheat flour; a simple, wholesome food that any family can enjoy.
We are presenting Mara’s Pasta as The Artisan Pasta because we believe it captures the essence of the Artisan Spirit. The Identity Preserved Wheat is wholly traceable to a family farmer. The conversion from wheat to finished pasta is performed by a family that has been in the pasta business for over 100 years. The total effort is reflected in the quality of the finished pasta. Enjoy it in good health.
Amy says: This recipe came about because we had fennel, baby spinach, and lemons that needed to be used before they turned. The rest of the ingredients are staples we generally always have in the house (we always have a pantry full of a variety of Mara’s Pasta!). Inspiration came from a pretty classic salad that I’ve also seen made with arugula. Over pasta it makes a nice side or even a main dish in a larger portion. Enjoy!
1. Bring a large pot of salted water to boil for the pasta. In the meantime, heat the olive oil in a large skillet over high heat until hot. Add the onions and pine nuts and cook for about a minute (being careful not to burn the pine nuts). Add the garlic, parsley, salt and pepper and cook another minute. Add the wine, lemon juice, and the fennel, cover and cook for about one more minute. Finally, add the baby spinach, toss, and cook until wilted. Turn off heat and set aside, covered.
2. Cook the pasta in the boiling water according to the directions. Before draining the pasta, set aside ½ cup of pasta water and add it to the fennel and spinach mixture.
3. Drain the pasta. Combine pasta with the pasta water and the fennel and spinach mixture. Toss well, being careful not to break up the pasta. Serve topped with shredded Parmesan and chopped parsley.
I LOVE TO MAKE HOMEMADE MEALS FOR MY FAMILY. I LOVE COOKING AND FOOD IN GENERAL. I WAS SUPER EXCITED TO BE ABLE TO REVIEW THE MARA'S PASTA. I MADE THE RECIPE ABOVE BUT WITH MACARONI NOODLES. MY FAMILY LOVED IT. I WASNT ABLE TO TAKE A PICTURE OF TEH DISH SINCE IT WAS SO GOOD. I COMPLETELY FORGOT ABOUT THE PICTURE AND ENJOYED THE BEST PASTA EVER WITH MY FAMILY. I LOVE HOW GREAT THE PASTA TASTED. MY HUSBAND LOVED IT AS WELL. MY GIRLS THOUGHT IT WAS SO YUMMY. NOW I WILL BE LOOKING FOR MARA'S PASTA IN MY STORES AND BUY IT.HEAD OVER AND CHECK OUT ALL OF THE PASTA AT MARA'S PASTA AND ALL OF THE AWESOME RECIPES AS WELL.
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Disclaimer: Mara's Pasta provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.