Louis Cohen wrote:

> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie
>

he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
and the following sauces are given recipes for.

Basic tomato sauce

Tomatoe beef sauce

Alredo sauce

Blue cheese and almond sauce

Chicken liver and tomato sauce

Classic cream and egg sauce

Tangy cream and egg sauce

Fennel sauce

Fish sauce with lemon, parsely and tomato

Tomato, zucchini, pepper and fennel sauce

Marinara sauce

Pesto sauce

Red and green tomato sauce with yellow peppers

Red clam sauce

Ricotta nut sauce

Tuna sauce

Walnut cream sauce

White clam sauce

White fish sauce

Zucchini sauce
---
JL