It's amazing what simple ingredients can create. On tonight's menu, whole wheat linguine with lemon and basil in a white wine reduction (Sauvignon blanc). Very summery, very light, very satisfying. I grew up on white pasta, as I'm sure most of you did as well, but I am beginning to better appreciate whole wheat pastas. They open up an entirely new world of flavor and texture that cannot be achieved through white pasta. The pasta itself is no longer merely a vehicle for rich sauces and condiments. It stands firmly on its own, needing only the simplest and purest ingredients to enhance its hearty, earthy flavor. The finished product is a light, yet filling summer supper. 
I hope I have inspired you to revisit whole wheat pasta. It is the perfect addition to any healthy diet. Today's recipe:
*Whole wheat linguine, cooked to al dente
*2 cloves crushed garlic, minced
*1/2 small onion, minced
*2-3 tbsp olive oil
*juice of 1 lemon
*1 cup sauvignon blanc
*fresh basil, chiffonade
While pasta is cooking, saute minced onions with olive oil in a saucepan over medium heat. When slightly softened, add garlic. Saute a few more minutes. Add lemon juice and wine. Return to a simmer. Reduce until thickened. Add salt to taste. Toss linguine and fresh basil in sauce to coat. Serve with a sprinkle of parmesan cheese, if desired. A bit of freshly cracked pepper is also appropriate for an aromatic kick.
Sounds yummy!
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