Pastas

Penne with Tomato Sauce and Pine Nuts

1/2 pound penne
1/4 c toasted pine nuts
2 T olive oil
2 garlic cloves, diced
Pinch of salt
1/2 tsp freshly ground pepper
1 (28-oz.) can whole tomatoes, with half of juice drained
1 tsp dried basil
1/2 tsp dried oregano
1/2 T butter
Chopped fresh parsley
Parmesan cheese

Cook penne according to package directions.
While pasta is cooking, toast the pine nuts in a large skillet over medium heat. When golden brown, add olive oil, garlic, salt and pepper; simmer for 3 to 4 mins. Add tomatoes (break them up with a spoon), basil and oregano. Bring to a boil, then reduce heat and simmer for 15 mins or until sauce thickens.
When pasta is almost done, remove 1/3 c cooking water and add sauce.
Drain cooked pasta and add to sauce. Stir in butter and toss over medium heat until pasta is well coated. Sprinkle with chopped parsley and Parmesan cheese.
Makes 4 servings.
Per serving: 261 calories

Fresh Tomato Summer Pasta (makes 8 servings)

1 lb turkey sausage

1 lb penne, or your favorite pasta shape

1-1/2 lb ripe tomatoes, chopped (about 3 c)

1/2 c chopped fresh basil

1-1/2 T fresh lemon zest

3 cloves garlic, minced (about 1 T)

1/2 t red pepper flakes

1/4 c extra virgin olive oil

1/2 c grated romano cheese

Heat broiler or grill to med-high. Grill turkey sausage 15 min, turning frequently. Cook penne pasta according to package directions. Meanwhile, in bowl, stir together next 6 ingredients. Slice sausage. Drain pasta; toss with tomato-basil mixtuer, sausage and cheese.

(Work time: 25 min; Total time: 25 min; Cal: 413)

Meat & Tomato Sauce - for lasagne

3 T olive oil
2 cloves garlic, minced
1/2 tsp oregano
1 tsp basil
1 lb ground meat
2 lg cans whole Italian style tomatoes
Salt & freshly ground pepper to taste

In a large pot, heat olive oil and add the garlic, oregano and basil. Saute for several minutes. Add the ground meat, breaking it up into small pieces with a wooden spoon as it cooks. When meat is completely cooked, add the whole tomatoes, crushing them coarsely. Add salt & pepper and cook for 30 minutes.


Ratatouille with Rigatoni Pasta (serves 6)
Prep: 20 min; Total: 5 to 8 hr on low

1 med onion, chopped
3 tsp chopped garlic (3 cloves)
1 med eggplant (1-1/2 lb)
3 med zucchini (1-1/2 lb)
2 bell peppers
6 plum tomatoes
1 can (8 oz) tomato sauce
1 T each chopped fresh oregano and thyme (or 1 tsp each dried)
1/2 tsp salt and pepper
2 T each red wine vinegar and extra-virgin olive oil
1 lb rigatoni pasta
Grated Parmesan

1. Place onion and garlic in a 6-qt slow-cooker.
2. Cut eggplant, zucchini, peppers and tomatoes into 1" chunks; toss in large bowl with tomato sauce, herbs, salt & pepper. Add to slow-cooker.
3. Cook on low 5 - 8 hours until vegetables are tender. Stir in vinegar and oil.
4. Remove 3 c ratatouille; save for Pan Bagna recipe. (Ratatouille can be refrigerated for up to 1 week.)
5. Cook rigatoni as box directs; toss with ratatouille. Serve with Parmesan.

360 cal/serving


Hazelnutty Asparagus Penne Pasta (4 servings)

1 pound fresh asparagus sliced diagonally in 2" pieces
3 T olive oil
1 med red bell pepper, diced
1 tsp minced garlic
1 (14-1/2 oz) can chicken broth
1 lb penne pasta, uncooked
2 T fresh basil, minced
1/4 c Parmesan cheese, grated in slivers, divided
1/4 c hazelnut pieces, chopped, divided
S & P to taste

Combine asparagus and olive oil in a lg skillet. Cook until lightly browned, stirring constantly, about 6 minutes. Stir in red bell pepper & garlic. Cook a minute or two. Add the chicken broth. Bring to boil. Reduce heat. Add pasta & basil and simmer 7 to 9 minutes. Stir in half the Parmesan and half the hazelnuts. Add salt and pepper to taste. Transfer to a warm bowl. Sprinkle with remaining cheese & nuts.
343 calories per serving


Ultimate Mac 'N' Cheese (prep & cook time: 50 min; 6 servings)
Notes: You can sub romano, goat gouda, or more gruyere for the aged gouda.

8 oz cavatappi, macaroni, or other tube-shaped pasta
1/2 tsp coarse salt, plus more for cooking pasta
3-1/2 T butter
1/2 c finely chopped shallots
2 T all-purpose flour
1-1/4 c dry white wine
2/3 c heavy whipping cream
7 oz gruyere, grated
3 oz aged gouda, grated (see notes)
2 T plus 1 tsp minced fresh chives
1 T Dijon mustard
1/8 tsp each cayenne and freshly ground nutmeg
4 oz crusty sourdough bread (about 1/4 loaf) torn into large pieces

1. Preheat oven to 400°. Cook pasta according to pkg directions in a large pot of boiling, well-salted water until tender to the bite, 7-12 minutes. Drain, but do not rinse.
2. In a large frying pan over med-high heat, melt 2 T butter. Add shallots and cook until light golden, about 3 min. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine & stir, picking up any browned bits from the bottom of the pan. Add cream & stir well. Sprinkle in cheeses, one large handful at a time, stirring til each handful is mostly melted before adding the next. Stir in 2 T chives, mustard, 1/4 tsp salt, cayenne & nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt baking dish.
3. In a food processor, pulse bread with remaining 1-1/2 T butter, 1 tsp chives & 1/4 tsp salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned & cheese is bubbling, 15-20 min.
586 cal per serving.