Trenne Primavera

20 minutes to prepare
20 minutes to cook

4 servings

Ingredients:
3 garlic cloves 1 tablespoons extra-virgin olive oil 1 pound chopped cherry tomatoes, plus 1 cup halved cherry tomatoes Salt Pepper 1 cup grated pecorino 1 pound penne or trenne, Basil leaves, for garnish


BROWN the garlic cloves in the olive oil lightly using a large skillet.
ADD the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken.
ADD the cheese once sauce starts to thicken. Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce.

Thin Pasta with Mushrooms

20 minutes to prepare
15 minutes to cook

4 servings

Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated

COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.

Red Bean & Vegetable Rigatoni

6 servings

Ingredients:
4 ounces uncooked dried rigatoni* or your favorite uncooked dried pasta
4 tablespoons butter or margarine
3 tablespoons chopped fresh basil leaves** or 2 teaspoons dried basil leaves.
1/2 cup sliced green onions
1 teaspoon finely chopped fresh garlic
2 cups broccoli florets
1 medium (1cup) red pepper, cut into 3/4-inch pieces
1 (15-ounce) can red or black beans, rinsed, drained
1 (11-ounce) can whole kernel corn with green and red peppers, drained
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese, if desired

COOK rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon butter and 1 tablespoon basil. Keep warm.
MELT remaining butter in 10-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes).
ADD broccoli and red pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes).
TOSS together hot vegetable mixture and hot cooked rigatoni; sprinkle with Parmesan cheese, if desired.

Quick Tortellini Supper

6 servings

Ingredients:
2 (9-ounce) packages fresh cheese-filled tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.
1 tablespoon butter
1 teaspoon minced garlic
1 cup sliced fresh mushrooms
1 (10-ounce) package frozen peas, thawed
3/4 cup (3 ounces) cheddar cheese, shredded

COOK pasta according to package directions. Drain. Set aside.
MELT garlic butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.

Mushroom Stroganoff

2 servings

Ingredients:
5 ounces uncooked dried or 9-ounce package refrigerated spinach fettuccine.
1 tablespoon butter
2 (8-ounce) packages sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
pepper
1 cup vegetable broth
2 tablespoons tomato paste
1/2 cup sour cream or French onion sour cream dip

COOK fettuccine according to package directions. Drain. Keep warm.
MELT butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat until mushrooms are tender (5 to 7 minutes).
STIR flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Boil 1 minute, stirring constantly.
STIR in sour cream. Continue cooking until mixture is heated through (1 to 2 minutes). (DO NOT BOIL.) Serve mushroom mixture over hot cooked fettuccine.

TIP: Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.

Roasted Red Pepper Sauce over Tortellini

2 servings

Ingredients:
1 (9-ounce) package refrigerated cheese-filled tortellini (or meat-filled)
1 (12-ounce) jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon sugar

COOK tortellini according to package directions. Drain; keep warm.
PLACE roasted sweet pepper in a food processor bowl or blender container. Cover and process or blend until smooth. Set aside.
sauce
COOK the onion and garlic in a medium saucepan in butter until tender. Add pureed roasted peppers, thyme, oregano and sugar. Cook and stir until heated through.
POUR sauce over the tortellini. Toss to coat.

Plum Tomatoes with Fettuccine and Mozzarella

4 servings

Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese

COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.

Penne with Tomato Caper Sauce

6 servings

Ingredients:
1 pound dried penne
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup shrimp sauce
1/3 cup sliced ripe olives
1/4 cup capers
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
ground black pepper
Freshly grated Parmesan cheese for accompaniment

COOK pasta according to package directions.
HEAT olive oil in large saucepan over medium-high heat. Add garlic; cook for 1 minute. Add tomatoes with juice, cocktail sauce, olives and capers. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
STIR in cilantro, basil and pepper; cook, stirring occasionally, for 5 minutes.
TOSS with pasta. Sprinkle with Parmesan cheese, if desired.

Penne with Herbed Zucchini and Goat Cheese

2 servings

Ingredients:
6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon olive oil

FILL a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
HALVE zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
HEAT oil in a heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
COOK pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

Mixed Bounty Grill

6 servings

Ingredients:
8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1/2 pound (6) asparagus spears, coarsely chopped
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
salt
4 cups coarsely chopped tomatoes

COOK rotini according to package directions. Drain. Keep warm.
COOK peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5 to 7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4 to 6 minutes).
COMBINE vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
ADD grilled vegetables to tomato mixture; toss gently to coat.

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.

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.

Hazelnut Pesto

Makes 1 cup

Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste

PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.

Ortega Vermicelli

Ingredients:

4 servings
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
8 ounces fideo (coil vermicelli pasta), broken into pieces
14.5-ounce can recipe-ready diced tomatoes, undrained
14.5-ounce can chicken broth
7-ounce can green chiles, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
feta cheese

HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.

Pasta & Vegetables in Wine Sauce

6 servings

Ingredients:
9-ounce linguine
3 tablespoons butter
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch 1 pound
(24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese

COOK linguine according to package directions; drain.
MELT butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
SERVE over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.

Mediterranean Pasta with Pistachios

4 servings

Ingredients:
2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up

SAUTE onions in oil in 12-inch skillet for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
COOK pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.

Lemon & Thyme Roasted Vegetables with Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 1/2 cups 1-inch pieces fresh asparagus
1 1/2 cups lengthwise quartered baby carrots
1 1/2 cups thin strips red bell pepper
1 cup sliced 1/2-inch leeks
1 cup cubed 1/2-inch rutabaga
8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
1 teaspoon grated lemon zest
Freshly grated Parmesan cheese, if desired

HEAT oven to 400°F.
COMBINE oil, thyme, garlic and salt in small bowl.
PLACE vegetables in 13x9-inch baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover pan with aluminum foil.
BAKE, stirring occasionally, 25 minutes. Uncover; continue baking for 15 to 20 minutes, stirring once, or until vegetables are tender and just start to brown.
COOK spaghetti according to package directions. Drain.
TOSS hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

Fusilli Provencal

Serves 4 to 6

Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese

BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.

Broccoli Pesto Linguine

4 servings

Ingredients:
1 cup boiling water
2 bouillon cubes or 2 teaspoons chicken flavored soup base or granules.
10-ounce package frozen chopped broccoli,
1/3 cup freshly grated Romano or Parmesan cheese
1/2 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
9-ounce package Linguine
4 fresh basil leaves for garnish (optional)

COMBINE water and bouillon in small bowl; stir to dissolve. Place bouillon mixture, broccoli, cheese, basil, oil and garlic in food processor or blender; cover. Process until smooth to form pesto.
PREPARE pasta according to package directions; drain. Toss pesto with pasta. Season with ground black pepper. Garnish with basil leaves.