Recipe: Italian Vegetable Penne Salad

This healthy twist on the classic potluck pasta salad brings loads of veggies along with great flavor - without all the fat of creamy dressings and cheese. Crunchy bell pepper, zesty fresh basil and green onions, and tangy red wine vinegar and olives will make this a hit at your next summer potluck!

Italian Vegetable Penne Salad
(Serves 10-12 potluck guests.)

Ingredients:

Image courtesy of tiramisustudio at FreeDigitalPhotos.net.

16 oz penne
1 medium cucumber, thinly sliced
1 pint ripe cherry tomatoes, halved
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Directions:

• Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
• Drain pasta and veggies into a colander and let sit.
• Put the next 5 ingredients in a large bowl and whisk until frothy.
• To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
• Taste and season as needed. May be served room temperature or cold.

Recipe: Rotini Pasta With Garlic Parmesan Broccoli

This one-pot pasta recipe is the epitome of simple and fresh. With only a few fresh ingredients, you can put together a delicious gourmet-tasting dish in just a few minutes. This simple recipe will satisfy even the pickiest eaters, as well as those with a more refined palate. To bulk it up and add some protein, you can also add diced grilled chicken or grilled shrimp.

Rotini Pasta Tossed With Garlic Parmesan Broccoli
(Serves 4.)

Ingredients:

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Directions:

• Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
• Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
• Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
• Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
• Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
• While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
• Season with salt and pepper to taste and serve hot with a fresh green salad on the side.

Recipe: Easy Spinach & Feta Mostaccioli

This super-simple recipe tastes like a fancy restaurant dish; all you need for a fabulous dinner is just 5 ingredients, and a few minutes to put it together! Serves about 4 people as a main dish, or more with salad and bread or other side dishes.  You can also stretch this further by adding meat or other protein.

Easy Spinach & Feta Mostaccioli

Ingredients:

Mostaccioli pasta. (Photo credit: Wikipedia)

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
Salt and pepper to taste

Directions:

• Put a big pot of salted water on the stove on high to boil.
• Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer on low, stirring occasionally.  The mixture should bubble slowly - not boil.
• When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
• Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
• Taste and season with salt and pepper if necessary.
• Serve hot.

Recipe: Spaghetti With Cauliflower Anchovy Sauce

This is a unique pasta dish for those who love full-flavored sauces and interesting flavor combinations! While anchovies and cauliflower may sound like an odd combination for a pasta dish, it actually comes together quite well. Relatively simple to make, yet packed with complex flavors, this one may just become a new favorite in your recipe book. Serve with a lighter red wine such as a Merlot or Sangiovese, or a full-bodied white like a good Chardonnay.

Spaghetti With Cauliflower Anchovy Sauce
(Serves 4-6.)

Ingredients:

Spaghetti (Photo credit: Wikipedia)

1 box (1 lb) thin spaghetti
2 tsp salt
3 tablespoon(s) olive oil
1 medium size head fresh cauliflower, clean and chopped
1/4 tsp salt
1/4 cup water
1 oz anchovy fillets, patted dry
3 garlic cloves, minced
1/4 cup fresh flat-leaf parsley (packed tight) finely chopped
1/2 tsp freshly ground black pepper

Directions:

• Put large pot of water on high heat and bring to a boil, add salt, then drop in spaghetti and cook until still a bit solid, but just starting to soften, and drain through a colander over a bowl, reserving the water; return spaghetti to pot and set aside, with cover on to keep warm.
• Put a large skillet over medium-high heat, add 2 of the tablespoons olive oil.
• Add cauliflower to skillet and 1/4 teaspoon salt; stir and cook 2 or 3 minutes or until starting to brown and soften.
• Add 1/4 cup water to the skillet and cook 3 or 4 minutes or until the cauliflower is fork tender, stirring occasionally. 
• Reduce heat to medium and add anchovies, garlic, and remaining olive oil; cook 1 to 2 minutes, stirring to break up anchovies into smaller pieces.
• Uncover the big pot containing the drained spaghetti and add parsley, hot cauliflower/anchovy mixture, 1/2 cup of the reserved pasta cooking water, and 1/2 teaspoon freshly ground black pepper.
• Put pot over burner on medium heat and cook 1 or 2 minutes more or until pasta is al dente, stirring well to combine as it cooks.
• Add more of the reserved pasta water if the spaghetti needs to cook more or if the mixtures seems dry.
• Serve hot in pasta bowls with a sprinkle of Parmesan cheese if desired.

Recipe: Roasted Asparagus Penne With Parmesan Garlic Butter

Mmmm...enjoy the spring flavor of asparagus in this simple and tasty pasta dish. Dressed with a quick butter and garlic dressing to let the flavor of the oven-roasted asparagus shine through, this dish couldn't be simpler - or more delicious! Serve with a crisp white wine such as a Riesling or Pino Grigio.

Roasted Asparagus Penne With Parmesan Garlic Butter
(Serves 4 -6.)

Ingredients:

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Put a big pot of salted water on the stove, and bring to a boil.
• While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
• Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
• During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
• Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
• Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.  
• Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
• Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.

Recipe: Fettucine With Lemony Asparagus & Salmon Sauce

This is another great recipe to use with fresh, home-made pasta. Fettucine is one of the easiest pastas to make at home - with or without a pasta machine. This simple recipe combines fresh asparagus with lemon and salmon, for a light-tasting but hearty meal with lots of flavor.

Fettucine With Lemony Asparagus And Salmon Sauce
(Serves 4-6.)

Ingredients:

Fresh fettucine (Photo credit: Wikipedia)

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless wild-caught salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Directions:

• Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
• Into small bowl, put the lemon zest, add the cream, stirring to combine.
• Into another small bowl, squeeze the lemon juice.
• In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
• Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
• Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
• If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
• Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.

Recipe: Pesto Rigatoni with Mushroom Medley

This deliciously flavorful dish includes the earthy flavors of mixed mushrooms, along with pine nuts, pesto, and Parmesan cheese for a real taste treat! Substitute other pasta shapes for a slightly different dish, or try different types of pesto to make it your own.

Pesto Rigatoni with Mushroom Medley
(Serves 4-6.)
 
Ingredients:

1 box (16 oz) uncooked rigatoni
1/2 cup pine nuts
3 Tbsp olive oil, divided
8 ounces mixed-variety fresh mushrooms (button, shiitake, oyster, portebello, or others of your choosing)
1 or 2 garlic cloves, minced or grated
1/2 cup vegetable stock (or chicken stock)
1/2 cup prepared tomato basil pesto sauce
1/2 cup freshly diced tomatoes
1/2 cup freshly grated Parmesan cheese

Directions:

1. Put a big pot of salted water on stove over high heat.
2. While waiting for the water to boil, set a large heavy skillet on a burner over medium heat, add 1 tablespoon of olive oil and the pine nuts, and saute, shaking the pan, until pine nuts are slightly golden brown and fragrant; remove the pine nuts to a bowl and set aside.
3. Turn heat up under large skillet to medium-high, add remaining olive oil and add mushrooms to start cooking them.
4. If water is boiling for pasta, drop the pasta in and cook until just al dente; drain and set aside, keeping warm.
5. Stir mushrooms and when they have browned slightly, add the garlic, stirring until garlic is just fragrant, about 1 minute.
6. Add the vegetable stock, stir, and bring back up to a simmer, stirring occasionally, cooking for about 1 minute longer.
7. Add the tomato basil pesto sauce and stir to combine, then add the pasta and the tomatoes to the skillet, stirring to combine, and turn heat to low and cook just until heated through.
8. Turn out to large pasta bowl, sprinkle pine nuts on top, and serve hot.  Sprinkle freshly grated Parmesan cheese on individual servings. 

Recipe: Linguine With Feta Creamed Spinach Sauce

This simple yet delicious pasta recipe incorporates heart-healthy spinach and tangy feta in a creamy and delicious sauce that is really simple and easy to make. You can also use fresh spinach - just wilt slightly in the pasta water, drain, and use as directed below. The beautiful green color of the spinach makes this a real eye-catcher too!

Linguine With Feta Creamed Spinach Sauce(Serves 4.)

Ingredients:

Linguine (Pasta) (Photo credit: Wikipedia)

1 pkg (16 oz) linguine, regular or spinach pasta
1 Tbsp olive oil
2 pkg (10 oz size) frozen chopped spinach, thawed in colander and liquid squeezed out
1/4 cup real sour cream
1/4 tsp salt
1/4 tsp black pepper
dash garlic powder
8 ounces crumbled feta cheese

Directions:

• Bring a pot of water with salt to a boil, add linguine, and cook until just al dente; drain through a colander and put linguine back in pot, add olive oil and toss together, then cover and keep warm.
• In a saucepan, put the spinach, sour cream, salt, black pepper, garlic powder, and feta cheese.  Put over low heat, stir and cook until creamy and incorporated well.
• Pour the spinach mixture over the linguine, toss to coat, taste and season if necessary, and serve hot.

Recipe - Balsamic Avocado Dressed Rotini Salad

This delicious pasta salad recipe combines the creamy rich taste of avocados with sweet balsamic vinegar and fresh tomatoes and herbs for a summery side dish that will have your picnickers coming back for more! Great for potlucks, barbecues, or picnics at the beach. Add grilled chicken for a light supper or main dish lunch.

Balsamic Avocado Dressed Rotini Salad
(Serves 4.)

Ingredients:

1 box (16 oz) rotini pasta
1 Tbsp olive oil
2 avocados, ripe
1 Tbsp balsamic vinegar
1 Tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
fresh grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm.
2. In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth.
3. Add the warm cooked pasta to the bowl with creamy avocado-balsamic mixture and toss until pasta is coated. Add the herbs to the pasta bowl and stir.
4. Cut the other avocado into bite size pieces and add to bowl.
5. Add the grape tomato halves to the bowl. Toss gently together, then taste and add salt and pepper if desired.
6. You may wish to drizzle in more balsamic vinegar, then toss, and taste again and adjust seasonings.
7. Serve immediately or you may chill this and eat later. If you chill it in the refrigerator, remove and let sit out for 10 to 15 minutes before serving. Avocados taste best at room temperature or just a touch cooler.

Recipe: Linguine With Fresh Tomatoes And Avocado Cream Sauce

This delicious dish combines fresh flavors of tomato and lemon with the creamy indulgence of heart-healthy avocados for a taste treat that will fill you up and leave you satisfied, without having to over-eat.

Linguine With Fresh Tomatoes And Avocado Cream Sauce
(Serves 3-4.)

 (Photo credit: Wikipedia)

Instructions:
1 (8 oz) pkg uncooked pasta
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved

Directions:

• Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
• Clean and pit the avocados, scooping the flesh into a food processor.
• Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor. 
• Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.Add more reserved pasta cooking water if the consistency is too thick, blending until smooth. You want a thick sauce consistency, not watery.
• Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed.  You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
• Serve warm in pasta bowls or plates.

Pasta Classics Pack Big Flavor In Small Portions

Being 1/2 Italian, pasta is one of my favorite things ever - and I'm not alone. Problem is, carbs, carbs, carbs. With so many people trying to eat healthier, even the thought of enjoying a pasta meal may seem to be literally off the table. A big plate of pasta smothered in rich sauce conjures up thoughts of an expanding belly, unbuttoned pants, and practically rolling out of the dining room to settle onto the couch and sink into a carbohydrate induced snooze.

Balsamic parmesan pasta (Photo credit: Wikipedia)

But, pasta doesn't have to be a fat saturated, carbo-loaded meal. Actually, many of the more popular pasta dishes passed down from generation to generation weren't originally so extreme. Pasta dishes were meant to be rich in flavor, and not in bulk. Those healthy recipes have, through the years, been diluted down in flavor and heaped up into huge portions and fatty sauces - far from the light and flavorful Italian cuisine they originated from. 

What do we do to eat healthier pasta dishes?  Go back to the original recipes which were packed with flavor, keeping in mind quality more than quantity. Here are three pasta classics that are made to please your taste buds and your appetite without eating huge portions.

Vodka Penne

This is a ridiculously simple meal that has intense flavors so even a small portion will make a big impression on your taste buds without overwhelming your stomach.  To make this dish, choose a good quality marinara sauce (keep an eye on this blog for recipes), a cup of vodka, half a cup of room temperature heavy cream, a half cup of grated Parmesan cheese, and a pound of your favorite penne pasta, even whole wheat.  This recipe makes a lot of servings, so each portion only has a very little cream in it, translating to less than fifty calories from the cream.  But, the creaminess adds to the satisfaction, which again means smaller portions.

The marinara and vodka simmer in a skillet over low heat to cook out the alcohol but leave the flavor. About twenty minutes into the cooking process, the cream is added to give the sauce a rich creamy texture, which also cuts some of the acid from the tomatoes. Once the skillet comes back up to temperature, the Parmesan is stirred in until it melts. Meanwhile, the penne is cooked until al dente, then drained, dumped into the sauce and stirred to coat. A small plate is all you will need to satisfy your hunger due to the super flavor and creamy taste. And the leftovers are divine! 

Parmesan Prosciutto Cavatappi

This is  a nice light pasta dish that will become a go-to meal for your family because it's so easy to make and so tasty. All you need is cavatappi, which is a spiral shaped hollow pasta (my favorite pasta shape!), minced garlic, some fresh parsley, olive oil, thinly sliced prosciutto, and freshly shaved Parmigiano-Reggiano cheese.

Cook the cavatappi according to directions, reserving about three tablespoons of the pasta water after cooking, then drain the pasta well. In a big skillet, add a little olive oil and cook the garlic for about a minute. Then add the reserved liquid, prosciutto and parsley, stir together, then add the cavatappi. Taste and add salt and pepper, then top with the shaved cheese and stir immediately to melt the cheese.  Serve hot with more shaved cheese on top if desired. This simple pasta dish is perfect for anyone who wants to do minimal work preparing a meal but enjoy maximum flavor.  And, again, this dish has such depth of flavor that you need only a small portion size to satisfy your appetite.

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)

Lemon Basil Parmesan Pasta

How can you go wrong with two powerhouses of flavor like lemon and basil?  With the refreshingly light taste of lemon and the earthier taste of basil, the flavors play off each other perfectly.  Add to that the saltiness of Parmesan cheese and you won't leave the table wanting.  For this simple dish all you'll need is 1 pound of spaghetti, 2 cups of freshly grated Parmesan, 3/4 cup of lemon juice, 1/2 cup olive oil, 1/2 tablespoon of lemon zest, and 2 cups of basil leaves cut chiffonade style.

Cook the spaghetti until just al dente. While the pasta is cooking, put the Parmesan and lemon juice in a big serving bowl and start whisking, adding the olive oil in while you whisk until it becomes creamy and frothy. Sprinkle with salt and pepper, add the lemon zest, and stir to combine. Then add the cooked, drained spaghetti along with the basil, tossing all to coat well with the dressing. This light and lemony dish boasts such powerful flavors that you'll naturally eat a dainty portion, keeping the calories, carbs, and fat at a very respectable level.

When you cook pasta dishes using powerful, multi-layer flavors, you don't have to heap a big dinner plate full to satisfy your appetite.  Start with healthier ingredients, like olive oil, lemon, herbs, and whole wheat pasta, then you can add in the foods and flavors that change an ordinary plate of noodles to a fantastic gourmet pasta dish that any restaurant would be proud to serve.  And with flavors that pack a punch, you won't pack on the pounds. Enjoy smaller portions, healthier ingredients, and bigger flavor when you cook these delicious pasta dishes on the lighter side.