QUESTION: I enjoy your articles and recipes when I have time to try them. Lately I have been trying to cook more heart-healthy foods. Can I substitute whole wheat pasta for regular pasta in any recipe? Also, do you need to cook whole wheat pasta any differently? If possible, could you send me a recipe using whole wheat penne or ziti because they are my husband's favorite types?ANSWER: First of all, has anyone told you that you have incredible taste when it comes to choosing articles to read and enjoy? I'm sure a long list of people have, but if for some wild chance you haven't heard this or it's been awhile — then let me without hesitation state that you have unbelievable taste when it comes to culinary columns.Second, as you may be aware, I am trying to cook more healthfully as well. So one of the earliest changes I made was using whole wheat pasta in my favorite pasta dishes. I just wish all heart healthy changes were as simple — if they were, even I would come across as a nutritional wizard (something I have never been accused of, at least in the positive way). And yes, Brenda, you can substitute whole wheat pasta for other pasta in just about any recipe.Now, before we get into cooking whole wheat pasta, let's take a breather so everyone you know can shower you with praise for using whole wheat pasta to begin with. Why, you modestly ask? Well, because when you are using any whole wheat item, not only are you getting the fiber you need because it retains the entire wheat berry, but also many more nutrients (including protein, B vitamins, iron, and magnesium) than you would get by using processed wheat flour.When cooking all types of pasta, make sure you use a large pot with lots of water. This way you won't have to add oil because the pasta won't stick together. Also, make sure you bring the water to a rolling boil before adding your pasta, and cook it on the highest heat at a vigorous boil the whole time. Add a little kosher salt or sea salt just before the water boils — this will help keep the pasta from getting sticky.Whole wheat pasta is a little denser than regular pasta, which makes it easier to keep it "al dente" — firm to the tooth, the way pasta should feel in your mouth when it is cooked correctly. It's just another reason I like whole wheat pasta, just like I like people who have great taste in articles. Did I mention that?

2 cups finely chopped onion2 large garlic cloves, minced¼ teaspoon dried hot red pepper flakes, or to taste1 teaspoon dried basil, crumbled1 teaspoon dried oregano, crumbled2 tablespoons olive oil1 pound fresh shiitake mushrooms, stems discarded and the caps sliced½ stick (¼ cup) unsalted butter3 tablespoons all-purpose flour2 cups milkTwo 28-ounce cans Italian tomatoes, drained well and chopped¼ pound thinly sliced prosciutto, cut into strips¼ pound Italian Fontina cheese, grated (about 1 cup)¼ pound Gorgonzola cheese, crumbled (about 1 cup)1½ cups freshly grated Parmesan cheese2/3 cup minced fresh parsley leaves1 pound whole-wheat penne (quill-shaped macaroni)In a large skillet cook the onion, the garlic, the red pepper flakes, the basil and the oregano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl.In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened.Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1-Z\v cups of the Parmesan, and the parsley.In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish.The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe.Sprinkle the pasta with the remaining Z\v cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450 degree oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.