Giant Eagle

  2. Facebook
  3. Twitter
  4. Youtube


Whole-Wheat Pasta with Fall Vegetables

Article Photo

The hearty flavors of fall favorites make this whole-wheat pasta dish a colorful way to celebrate the season. We pair up Whole-Wheat Orecchiette with diced sweet potatoes, fresh kale and earthy shiitake mushrooms.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Recipe Author: DeLallo


  • 1 lb. package DeLallo organic whole wheat orecchiette pasta
  • 3 Tbsp. Market District extra virgin olive oil
  • 1 large sweet potato, peeled & diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 oz. shiitake mushrooms
  • Salt and pepper for seasoning
  • 1 small bunch kale, trimmed
  • Giant Eagle grated Parmesan cheese

Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water for finishing sauce.

Meanwhile in a large saucepan, heat olive oil over high heat. Add sweet potatoes and cook until they begin to brown, about 5 minutes. Reduce heat to medium and stir in onions and garlic. Cook for another 2 minutes, or until onions begin to brown. Add mushrooms and cook until tender; season with salt and pepper.

Bring another saucepan of salted water to a boil. Add kale and cook for 2-3 minutes until brightly colored; drain. Toss hot pasta and blanched kale leaves with sautéed vegetables in saucepan. Add pasta water, if desired, for sauce consistency. Cook together for 2 minutes on medium heat. Serve with grated Parmesan.