Pasta, pasta!

[Guest guest]

I'm new to the group and figured I'd post a few pasta favorites. None

of these are low fat. A few are down right decadent, all are quick

and easy. My kind of recipes.

 

 

This is one of my faves, the soul of simplicity and sooo good. I use

refrigerated pesto from the grocery for this one.

 

Spaghetti with Grape Tomatoes and Pesto

from The Simpler the Better, Sensational Italian Meals by Leslie Revsin

 

1 lb spaghetti

2 T extra-virgin olive oil

2 pints grape tomatoes

1/4 C pesto

Freshly grated parmesan for serving

 

1. Bring a large pot of salted water to a boil. Cook spaghetti until

al dente, about 9 minutes. Drain, reserving about 1/2 C of cooking

water. Set pasta aside; do not rinse.

 

2. Return pot to stove. Add olive oil and heat over medium-high heat.

Add tomatoes and cook, stirring occasionally, until tomatoes begin to

split, about 3 minutes.

 

3. Remove pot from the heat. Add pasta and the pesto. Mix, adding

enough reserved cooking water to loosen pesto and create a light

sauce. Serve hot, with grated cheese on the side.

 

 

 

I'm not a big artichoke fan but I love this sauce. Rich, complex

flavor from a few ingredients. Requires a blender.

 

Rigatoni in Creamy Artichoke Sauce

from The Simpler the Better, Sensational Home Cooking In 3 Easy Steps

by Leslie Revsin

 

1 box (9 oz) frozen artichoke hearts

2 1/2 C milk

1 T butter

1 lb rigatoni

1 C shredded sharp provolone cheese

1/4 C chopped parsley

 

1. Bring frozen artichokes and milk to a simmer in a medium saucepan

over low heat. Add butter and cook artichokes until tender, 5 to 6

minutes.

 

2 Transfer artichokes and 1 C of milk to a blender. Puree until

almost smooth, 15 to 30 seconds. Stir back into remaining milk in

saucepan. Season with salt and pepper. Remove artichoke sauce from

the heat and cover to keep warm.

 

3. In a large pot of salted boiling water, cook pasta until al dente,

about 11 minutes. Drain, then return to the pot over low heat. Stir

in sauce and heat 30-60 seconds, stirring. Remove from heat and stir

in cheese and parsley. Serve hot.

 

Note. Set aside a little pasta cooking water. If finished pasta seems

a little thick, us to thin it down.

 

 

 

This is a two-for recipe. Make the 1st one, reserve 1/2 and serve the

rest. Next night, use the reserve to make the 2nd dish.

 

Two-For-One Noodles

Paraphrased from Desperation Dinners! by Beverly Mills and Alicia Ross

 

16 oz Penne

2 T olive oil

1/2 C diced onions

3 slices bacon substitute (fake-on in my house)

1 T fresh parsley or 1 t dried

1 T fresh basil or 1/2 - 1 t dried

1 (15 oz) carton ricotta cheese

1/4 C grated parmesan

3 T hot water from the pasta pot

salt and pepper to taste

 

1. Boil penne in a large pot of boiling salted water. Cook to al denta.

 

2. Meanwhile, heat oil in a skillet over medium heat. Dice the onions

and add to the skillet as you go. Coarsely chop the veggy bacon and

add. Cook until the onion is tender and the bacon impersonator is

crisp. Chop the fresh herbs if using.

 

3. Transfer the onions and baconish to a 3 qt or larger serving bowl.

Add the ricotta, parmesan, herbs, and hot cooking water. Stir well.

 

4. Drain the penne well and pour 1/2 into the serving bowl. Stir well

to mix, add the remaining penne and stir again. Add salt and pepper

to taste. Pass extra parmesan at the table.

 

This serves 8 as is, or 4 with 1/2 set aside for another meal.

 

 

 

The authors call this on Mock Spinach and Ricotta Lasagna. Since it

doesn't use mock spinach or real lasagna, I call it...

 

Spinach and Ricotta Bake

 

1 (10 oz) pkg frozen spinach

4 C Two-For-One Noodles (making an encore appearance)

1 (26 oz) jar spaghetti sauce (the meatless versions of Classico are

my favorites)

1 C shredded mozzarella

 

1. Preheat oven to 450 degrees.

 

2. Place the frozen block of spinach in a dish, cover and microwave

on high for 5 minutes to defrost.

 

3. Spread the Two-For-One Noodles in a 9 x 13 pan, separating any

that may be stuck together. Drain the defrosted spinach well and

scatter over noodles. Top with spaghetti sauce and sprinkle with cheese.

 

4. Bake until hot and bubbly, about 12 to 15 minutes. Serve at once

to 4 hungry people.