Pasta with Fresh Tomato and Olive Sauce

2 main-course servings

Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.

Vegetarian Couscous Casserole

Ingredients:
1 (15-ounce) can Black Beans, drained and rinsed
1 1/2 cups water
salt
1 cup couscous, uncooked
1 (8 3/4-ounce) can corn, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim Ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
6 cups fresh spinach leaves

BRING water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed.
ADD Black Beans, corn, chestnuts, roasted peppers, onions, and jalapeno peppers. Stir gently.
Combine cheese, vinegar, oil, and cumin. Stir into couscous mixture.
SPOON into an 11x7x2 inch baking dish coated with nonstick cooking spray.
BAKE uncovered, at 350°F for 25 minutes.

TIP: To serve, spoon couscous mixture onto individual servings of spinach.

Asparagus, Feta and Couscous Salad

4 servings

10 Min to prepare
20 Min to cook

INGREDIENTS
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste


COOK couscous according to package instructions. Put aside and allow to cool slightly.
STEAM asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
TOSS the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper.

Warm Pasta Salad (Grilled Eggplant, Sausage, and Mushrooms Special)

6 Servings

Ingredients:
1 cup balsamic vinegar
3/4 cup olive oil, divided, plus olive oil for brushing
2 eggplants (about 1 lb), sliced
Cooking Spray
Salt and Pepper
1/2 lb Portobello mushrooms, caps and stems separated, caps left whole, stems trimmed and sliced lengthwise
1 large sweet onion cut into 3/4" slices
2 large beefsteak tomatoes sliced into 3/4" slices
1 lb Italian sausage
1 lb pasta
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 tsp thyme, finely chopped
1 cup shaved Pecorino Romano cheese (or Parmesan)


MARINADE: In a bowl, whisk together balsamic vinegar and 1/2 cup olive oil. Place eggplants in a zip-top plastic bag. Pour in marinade and wait for 1 hour, turning bag every now and then.

SPRAY grill racks well with cooking spray and preheat to medium-high heat. Remove eggplant from marinade, shaking off excess; reserve marinade. Season eggplant, mushrooms, onions and tomatoes with salt and pepper and brush well with olive oil.
GRILL vegetables and sausage until well browned and softened and sausage is cooked through. Remove to a cutting board. Coarsely chop all vegetables and slice sausage. Combine and set aside.
COOK pasta in a large pot of boiling, salted water until al dente; drain.Take 1 cup of reserved marinade and whisk with remaining 1/4 cup of olive oil, parsley, basil and thyme. Season with salt and pepper. Return drained pasta to pot. Add vegetables, sausage and dressing and combine well.
ADD shaved Romano, toss to coat and serve immediately.