What can I add to my whole wheat spaghetti to make it taste better. I'm adding smart balance, olive oil , salt

i add a tablespoon of garlic powder (not garlic salt which is 75% salt) to the boiling water as the pasta is cooking. can also add a tablespoon of onion powder as well.

i find that i always need to use a stronger flavored sauce to the whole wheat pasta as it tends to have a more earthy, musky flavor and a denser texture than white pasta. i find plain alfredo sauce is not a good choice for w/w pasta.

my favorite way to eat it is with pesto, black olives, and feta cheese

i also enjoy it served cold with cucumber, celery, red onion, red bell pepper, and creamy caesar dressing.

it can also be added to chicken soup as a substitute for noodles.

i agree with james p, my pasta always seems to taste better after being stored in the fridge overnight and then reheated.

i dont advise using salt as a seasoning, as it tends to draw out moisture and dehydrate the pasta making it tough and gummy.

there are many salt-free alternative seasonings available. i like Mrs. Dash best.

Spaghetti with a Kick "I've been modifying this recipe over the years and this current rendition has become a real crowd-pleaser. It's quick, easy and a nice change of pace from regular spaghetti." Original recipe yield: 8 servings INGREDIENTS 1 pound spaghetti 1 tablespoon olive oil 1 onion, chopped 1 (16 ounce) jar spaghetti sauce 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans 1 cup sweet corn kernels 2 teaspoons ground cumin 1 dash hot pepper sauce salt to taste ground black pepper to taste 2 tablespoons grated Parmesan cheese READ REVIEWS (4) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes. Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain. Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese

What I have found to help the flavor of whole grain pastas is to cover them with the sauce of your choice and refrigerate for a day and then eat. This way they absorb the tomato {or oil and salt} sauce and taste better.

Pace medium (yellow cap) salsa

I can't believe it's not butter spray, olive oil, and minced garlic.