Pasta Rosa-Verde

4 servings

Ingredients:
8 ounces dry ziti or mostaccioli pasta
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 tablespoon olive oil
4 to 6 medium-sized ripe tomatoes, seeded and coarsely chopped
salt & freshly ground black pepper to taste
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress, and/or spinach, coarsely chopped
1/4 cup pine nuts or slivered almonds, toasted
2 tablespoons crumbled Gorgonzola or other blue cheese

COOK pasta according to package directions. Drain; keep warm.
COOK the onion in a large skillet and garlic in hot olive oil over medium heat until onion is tender.
ADD tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices.
STIR in Arugula, watercress, and/or spinach. Heat just until greens are wilted.
ARRANGE the pasta in individual bowls. Spoon the sauce over the pasta. Sprinkle with toasted pine nuts or almonds and Gorgonzola or other blue cheese.

Tomato & Arugula Pasta

6 servings

Ingredients:
6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
salt and ground black pepper to taste
1/3 cup extra virgin olive oil
7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)
1 cup arugula (or spinach), washed and dried
1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)

COMBINE tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
RE-HEAT cooked pasta in vegetable stock or water.
DRAIN pasta immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.

Angel Hair Pasta with Wild Mushrooms

4 servings

Ingredients:
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper


BOIL pot of water to a boil. Add a little salt and olive oil.
CUT each mushroom into 2 or 3 pieces.
HEAT the oil and 1 tablespoon butter in a large skillet.
STIR in the shallots, garlic, and the mushrooms over medium high heat, and cook for 3 to 4 minutes.
DEGLAZE the pan with the chicken stock, sprinkle with thyme, and reduce by half.
ADD the arugula and the remaining 2 tablespoons butter to the skillet. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt.
COOK the angel hair until al dente. Drain.
MIX pasta and sauce in a large serving bowl. Sprinkle lightly with Parmesan cheese and serve immediately.

Angel Hair with Bay Scallops, Shrimp and Arugula

15 minutes to prepare
25 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair

HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again