Recipe index

-Creole Noodles


-Cauliflower Gratin
-Wonton Ravioli
-Spinach Tofu Ravioli
-Corn Bean & Pepper Ravioli

-Potato Gnocchi
-Potato Gnocchi
-Spinach & Ricotta Gnocchi

Penne & Short Pasta
-Roasted Asparagus Penne
-Summer Spaghetti Sauce
-Lemon Zucchini Pasta
-Pasta with Wilted Greens
-Penne with Onions & Zucchini
-Quick Pasta & Garlic Sauce
-Rigatoni & Hazelnut Pesto
-Rotini & Arugula Toss
-Spicy Mushroom & Tomato Pasta
-Spicy Penne & Sundried Tomatoes
-Tricolor Radiatore & Sundried Tomatoes
-Tuna Pasta Salad
-Grilled Vegetable Pasta
-Orecchiette & Broccoli Rabe

Orzo & Ziti
-Rosemary Tomato Ziti
-Lowfat Baked Ziti
-Orzo Sesame Salad
-Orzo with Broccoli, Peppers & Olives
-Pasta with Green Beans & Pesto
-Pasta with Ricotta Salata
-Wild Mushroom Baked Pasta
-Quick Orzo Tips

Long Pasta
-Pesto Spaghetti
-Baked Tomato Pasta
-Broccoli & Garlic Linguini
-Broccoli for Pasta
-Fettuccini with Greens & Garlic
-Fettucine Ricotta
-Garlic Anchovy Pasta
-Pasta Caprese
-Pasta in Southwestern Sauce
-Pasta with Potatoes
-Spaghetti & Veggies Carbonara
-Spinach Pasta
-Stir Fry Pasta
-Zucchini Artichoke Pasta
-Spaghetti with Fried Eggs & Red Peppers
-Pasta ai Funghi
-Pasta with Eggs & Sage

Mushroom Pasta
-Creamy Onion Mushroom Pasta
-Farfalle with Wild Mushrooms
-Fettuccine with Sauteed Mushrooms
-Spicy Portobello Lasagna
-Spicy Mushroom & Tomato Pasta
-Wild Mushroom Baked Pasta

Seafood Pasta
-Tuna Pasta Salad
-Farfalle with Salmon & Peas
-Fusilli with Clam Sauce
-Orzo with Tomato-Shrimp Sauce
-Pasta with Salmon & Capers
-Pasta with Smoked Salmon
-Salmon-Tomato Pasta
-Shrimp & Radicchio Linguini
-Summer Shrimp Pasta
-Basil Prawn & Feta Pasta
-Pasta with Shrimp & Tomatoes

-Basil Prawn & Feta Pasta
-Greek Salad Pasta
-Greek Pasta Sauce
-Penne with No-Cook Sauce
-Feta & Dill Stuffed Shells
-Spring Vegetable Pasta
-Spinach Feta Shells

Pasta Recipes

Creole Noodles

Yield: 4 servings

  • 1 onion, chopped
  • 1 bell pepper, cut in 1" wide strips
  • 2 Tbsp. oil
  • 2 C. chopped tomatoes, lightly drained (fresh, canned, or mixed)
  • 2 C. sliced okra (or green beans), cut in 1" pieces
  • 4 sprigs parsley
  • 2 tsp. minced fresh hot pepper (or .25 t hot pepper sauce)
  • 1/2 tsp. dried basil or a few fresh leaves, chopped
  • 1/2 tsp. salt (reduce if tomatoes are salted)
  • 3 C. cooked noodles or whole wheat spirals or shells
  • 2 C. cooked kidney or pinto beans, drained

Sauté onion and bell pepper in oil in a 3-quart pot for 5 minutes to soften. Add tomatoes, okra or green beans, parsley, and seasonings. Cover and simmer for 15 minutes until vegetables are just tender. Add pasta and beans and simmer uncovered for 10 minutes.

NOTE: For 3 cups noodles, cooks 2.5 c (5 oz) pasta in boiling salted water for 10 minutes or until barely tender. This can be done either in advance or while the sauce simmers.

Italian Pasta

Cauliflower Gratin with Tortellini

Yield: 2 servings

  • 4 1/2 oz. Tortellini (spinach pasta with cheese)
  • 1 1/2 tsp. olive oil
  • 1 tsp. chopped garlic
  • 1/2 bunch cauliflower, cored, cut into 1" chunks
  • 1/2 C. reserved pasta water
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1/2 C. heavy cream
  • 1/4 C. grated potato
  • 1/4 C. grated Gruyere cheese
  • 1 1/2 tsp. unsalted butter, to grease casserole dish
  • 1 2/3 Tbsp. dry bread crumbs, ground fine
  1. 1. Preheat oven to 425 F. Bring a pot of salted water to a boil. Cook the tortellini until done, about 5 minutes. Drain, reserving 1/2 C. pasta water.
  2. In the pot, heat the olive oil and add the garlic. Sauté for 30 seconds then add the cauliflower. Add the reserved pasta water and the salt and pepper. Cover and steam until tender, about 8 minutes.
  3. Add the cream, potato and half of the cheese to the cauliflower. Bring to a simmer. Stir over medium heat until a sauce-like consistency is reached, about 5 minutes. Stir in the cooked tortellini.
  4. Pour this mixture into a lightly buttered casserole dish. Top with the remaining cheese and the bread crumbs. Bake the casserole for 35 minutes until the sauce is bubbling and the top has browned evenly.

Wonton Ravioli with Herbs

From First For Women, August 23, 1999
Yield: 4 servings

  • 2 shallots, chopped
  • 2/3 C. crumbled ricotta salata cheese
  • 2/3 C. reduced fat ricotta cheese
  • 1/2 C. chopped fresh parsley
  • 1 1/2 tsp. grated lemon zest
  • 1 tsp. black pepper
  • 1 large egg, separated
  • 34 won-ton wrappers, halved
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 1/2 each small red, yellow, green bell peppers, chopped
  • 2 slices prociutto, sliced
  • 2 Tbsp. fresh chopped sage

Coat pan with vegetable spray. Heat over high heat; add shallots. Cook stirring 2 min, until lightly browned; let cool. In bowl, combine ricotta salata, ricotta, parsley, lemon zest, pepper, and egg yolk. Place ½ heaping tsp. of mixture onto top half of each wrapper. Brush edges with beaten egg white; fold in half and seal with tines of fork. Cook 2 min in boiling water; drain. In skillet over medium-high heat, cook peppers, prosciutto and sage in butter and olive oil. Toss with ravioli.

Spinach Tofu Ravioli

From Natural Health October/November 2001
Serves 6-8

  • 2 large bunches spinach, stemmed
  • 2 Tbsp. white miso
  • 1 Tbsp. lemon juice
  • 2 Tbsp. mirin or sherry
  • 1 lb. firm tofu, drained
  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • salt
  • 1 Tbsp. chopped fresh rosemary
  • black pepper
  • 70 won ton wrappers
  • 2 3/4 C. tomato sauce, hot
  1. Wash spinach, shake excess water from leaves, cook in large covered pot over medium heat, stirring frequently, 8 min or until wilted. Transfer to colander, cool, squeeze out excess liquid. Chop finely and set aside.
  2. Combine miso, lemon juice and mirin in small bowl. Add tofu and mash with fork to form small curds.
  3. Warm oil and garlic in large skillet over medium heat about 1 min. Add tofu mixture and 1/2 tsp salt and cook until almost dry, about 5 min. Add spinach and cook until dry, about 1 min. Stir in rosemary, salt and pepper. Transfer to bowl and cool to room temperature.
  4. Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.
  5. Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.
  6. To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with warm sauce. Repeat with remaining ravioli.

Roasted Corn, Black Bean and Red Pepper Ravioli

From Natural Health October/November 2001
Serves 6-8

  • 3 medium ear fresh corn, kernals removed
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 15-oz can black beans
  • 1/2 tsp. chili powder
  • salt
  • 1/2 C. veggie broth
  • 1/2 C. diced roasted red pepper
  • 1 tsp. lime juice
  • 1/4 C. fresh cilantro
  • 70 won ton wrappers
  • 2 3/4 C. tomato sauce, warm
  1. Heat heavy skillet (cast iron is good) overmedium heat. Add half of corn kernals in one layer and roast, shaking pan occasionally, until kernals are golden and softened, abou 3 min. Transfer corn to bowl and repeat. Set aside.
  2. Warm oil & garlic in large skillet over medium heat 1 min. Add beans, chili powder, 1/2 tsp. salt, and broth, and cook while mashing beans with potato masher until thicked, about 3 min. Add corn and red pepper. Cook while mashing until liquid is absorbed, about 1 min. Add lime juice, cilantro, and salt. Transfer to bowl and cool to room temperature.
  3. Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.
  4. Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.
  5. To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with warm sauce. Repeat with remaining ravioli.

Butternut, Sage and Pecan Ravioli

From Natural Health October/November 2001
Serves 6-8

  • 1 medium butternut squash, peeled, seeded and cut into 1" chunks (about 5 c.)
  • 3 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • salt
  • 1 onion, chopped
  • 1/2 C. chopped pecans
  • 2 Tbsp. minced fresh sage leaves
  • pepper
  • 70 won ton wrappers
  • 2 1/2 C. Porcini Mushroom Broth, hot
  1. Preheat oven to 400 degrees. Place squash in bowl and toss with 2 Tbsp. oil, syrup, and 1/2 tsp. salt. Spread on large baking sheet. Roast, stirring once or twice, until squash is tender and starting to carmelize, about 25 min. Transfer to bowl and mash.
  2. Warm 1 Tbsp. oil in medium skillet. Add onion and saute over medium heat until browned, about 10 min. Add pecans and saute until fragrant, about 2 min. Add squash and cooking, stirring, until heated through, about 1 min. Stir in sage, salt and pepper. Transfer filling to bowl and cool to room temperature.
  3. Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.
  4. Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.
  5. To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with small ladle of mushroom broth. Repeat with remaining ravioli.

Thai Cabbage and Mushroom Ravioli

From Natural Health October/November 2001
Serves 6-8

  • 2 Tbsp. peanut oil
  • 5 oz. cremini mushrooms, cut into 1/2" dice
  • salt
  • 1 Tbsp. soy sauce
  • 1 14-oz can reduced-fat coconut milk
  • 2 tsp. Thai green chili paste
  • 6 C. shredded Napa cabbage
  • 1 C. mung bean sprouts
  • 1/4 C. roasted unsalted peanuts, chopped
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
  • 70 won ton wrappers
  • 2 1/2 C. Porcini Mushroom Broth, hot
  • fresh basil for garnish
  1. Warm oil in large skillet. Add mushrooms, sprinkle with salt and saute over medium heat until mushrooms are browned, about 3 min. Add soy sauce, coconut milk, and chili paste. Scrape brown bits from bottom of pan and stir. Raise heat to high and cook until coconut milk is thick, about 10 min.
  2. Add cabbage and cook until cabbage wilts and filling is dry, 3-5 min. Stir in bean sprouts and peanuts and cook until sprouts soften, about 30 sec. Stir in lime zest, lime juice and salt. Transfer to bowl and cool to room temperature.
  3. Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.
  4. Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.
  5. To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with small ladle of mushroom broth. Repeat with remaining ravioli. Garnish with basil.

Shitake-Pumpkin Ravioli


  • 3 T butter
  • 1 T olive oil
  • 16 shitake mushrooms, finely diced
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 t tamari soy sauce
  • 1 t minced fresh sage
  • 1-1/2 c. pumpkin puree
  • 3/4 c. grated parmesgan
  • 1/2 c dried bread crumbs
  • salt & fresh ground pepper
  • 1 egg white


  • 2 packages (48) wonton wrappers
  • 1 egg white

Sage butter

  • 8 T (1 stick) butter
  • 16 fresh sage leaves, julienned

in large skillet melt butter and olive oil. Add mushrooms, shallots, andgarlic & saute for approx. 10 min. or until tender. Stir in the tamari and sage, raise heat to high and cook, stirring constantly, 3 to 5 min, or until mushrooms start to darken. Transfer to mixing bowl and let cool slightly. Stir in pumpkin, cheese & bread crumbs. Season with salt and pepper. Blend in 1 egg white.

Spoon 1 t. of filling slightly off-center of each wonton wrapper. Brush edges with egg white, fold over to form triangle and press edges together firmly to seal. Wrap in plastic film and refrigerate for at least 1 hour before cooking (overnight is okay).

Bring a large pot filled with water to a roiliing boil. Add salt to taste and return to boil. gently lower the ravioli into the pot and cook until just al dente, approx. 3-4 min. They are done when they float to the surface. (Note: I lowered to cooking temp to less than boiling; it took a little longer to cook but the risk of them breaking apart is reduced). Remove with slotted spoon & drain well.

Melt butter in small saucepan, add the sage and cook for 2-3min. to infuse the butter. Drizzle the sage butter over the ravioli. Serve with additional cheese and black pepper.


Potato Gnocchi

Serve this with your favorite pasta sauce, or with Blue Cheese Sauce. This recipe was posted on the Food Conference at Café Utne.

  • 3 large baking potatoes
  • 1-2 C. unbleached white flour
  • salt to taste
  • dash paprika
  • dash grated nutmeg
  • 2 Tbs. chopped fresh parsley
  1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. Drain and mash.
  2. To make the gnocchi, for each cup of mashed potato put 1 cup minus two tablespoons unbleached white flour in a bowl, and mix with salt (to taste), dashes of paprika and nutmeg, and the chopped parsley.
  3. Add the warm potatoes and knead on a floured surface just until dough is well mixed and not sticky. Let rest for 15 minutes.
  4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick.
  5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, adjust heat and simmer for 10 minutes, uncovered.
  6. Drain well and cover with your favorite pasta sauce.

Potato Gnocchi

  • 1 lb floury potatoes
  • 6 oz plain flour, plus extra for rolling and dusting
  • 1 egg well beaten
  • salt and pepper
  • 1/4 tsp grated nutmeg
  • 5 pints water, salted
  • 1 oz butter

Peel the potatoes and cut into the same size pieces to cook. They can be boiled, or microwaved or steamed. (You can also bake them whole first and this works brilliantly, too.) Cook until tender and dry them.

Mash potatoes finely, add the flour, egg and nutmeg with salt and pepper to taste and mix thoroughly. Turn on to a floured board and with floured hands roll into long sausage lengths about the diameter of a man's finger. Cut into one-inch lengths and make a dent in the middle of each of the gnocchi so that it curls a little to give it its traditional shape. I place the ball in my fingers and roll gently against the back of a floured fork to give it shape and ridges.

Bring the salted water to the boil in a large saucepan. When boiling gently drop in the gnocchi, a few at at time and cook each batch for 3 to 5 minutes until they rise to the surface. Scoop them out with a perforated spoon, put into a buttered overproof dish and keep hot until they are all cooked.

You can simply dot with butter and sprinkle liberally with Parmesan. Serve with tomato or other sauce of your choice. Layered with thick tomato sauce and mozzarella cheese.

Spinach & Ricotta Gnocchi

  • 2 oz butter
  • 2 ten oz packets frozen chopped spinach, defrosted and squeezed dry,or 1 1/2 lb fresh spinach, squeezed and chopped
  • 6 oz ricotta cheese
  • 2 eggs, lightly beaten
  • 1 1/2 oz plain flour
  • 3 oz freshly grated Parmesan
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg or less, to taste

Melt 2 oz of butter over moderate heat and add the spinach and cook, stirring constatnly for 2 to 3 minutes until almost all moisture has boiled away the and the spinach begins to stick lightly to the pan. Of course you could cook the spinach in the microwave with or without the butter.

Add the ricotta and cook stirring for 3 to 4 minutes longer. Transfer the contents of the pan to a mixing bowl and mix in the eggs, the flour, 1 oz of the Parmesan, salt & pepper and nutmeg. Place in the fridge for 30 mins to an hour until the gnocchi mixture is quite firm.

Bring 8 to 13 pints of salted water to a simmering point in a large saucepan. Flour your hands and pick up about 1 tbs of the mixture at a time, shape the spoonsful into small balls about 1 1/2 inches in diameter. Gently drop the balls into the simmering water and cook uncovered for 5 to 8 minutes until they puff slightly and somewhat firm to the touch. Lift them out of the water with a perforated spoon and drain on kitchen paper.

Now, traditionally, you can put the gnocchi in a shallow 8 x 12 inch fireproof dish and swirl around butter until the bottom of dish glistens. Arrange the gnocchi in the dish in one layer, dribbled melted butter over them and sprinkle with the remaining 2 oz of cheese. Place under the preheated grill, 3 inches from the heat for about 3 minutes until the cheese melts. Serve directly from the dish.

Or, serve the gnocchi in 4 individual bowls and top with homemade tomato sauce or a very good Italian bottled variety and top with grated parmesan, offering more in a bowl.

Penne and Short Pasta

Penne with Roasted Asparagus and Balsamic Butter

Yield: 3 servings

  • 1 lb. Asparagus
  • 1 Tbsp. olive oil
  • 3/4 tsp. Salt, divided
  • 1/2 C. plus 2 Tbsp. balsamic vinegar
  • 1/2 tsp. Brown sugar
  • 2 C. penne pasta
  • 2 Tbsp. butter, cut into pieces
  • 1/4 tsp. Black pepper
  • 3 Tbsp. grated Romano cheese
  1. Preheat oven to 400 F. Snap the tough ends off the asparagus and discard. Wash spears well and pat dry. Place on a baking sheet and drizzle with olive oil; sprinkle lightly with about 1/4 tsp. salt. Roast about 15 min, shaking the pan once during roasting. Remove from oven. When cool enough to handle, cut into 2 inch lengths.
  2. Put the balsamic vinegar into a medium saucepan and bring to a boil. Reduce heat and cook until thickened to about 4-5 Tbsp. Remove from heat and stir in brown sugar and 1/2 tsp. salt; set aside.
  3. Bring large pan of water to a boil. Cook penne according to package directions. Set aside 1/4 C. of cooking water.
  4. Reheat the balsamic over low heat and whisk in the butter.
  5. Drain the pasta and put back into hot pan. Add asparagus, balsamic sauce, 2 Tbsp. of the reserved pasta water, pepper, and cheese. Stir to coat. Add more of the pasta water if the pasta seems too dry. Serve immediately.

NOTES: I usually add a healthy squeeze of lemon juice when mixing the asparagus and pasta. I also use Parmesan cheese instead of Romano.

Summer Spaghetti Sauce

  • 6 c. ripe garden tomatoes, chopped
  • 1/2 c. fresh basil, chopped fine
  • 1 green chili pepper, chopped
  • 4 cloves garlic, crushed
  • 1/2 c. olive oil
  • salt & pepper to taste
  • 1 1/2 lbs. rotini pasta
  • 1/2 c. grated Romano cheese
  • 1/2 lb. grated Fontina cheese

Mix tomatoes, basil, chili pepper, garlic, olive oil, salt and pepper, cover bowl, and let sit at room temperature at least 1 hour. Then spoon out half the oil and juices, pressing with the spoon as you do so, and set this liquid aside.

Cook the pasta and drain. Mix the grated Romano cheese and the removed oil/juice liquid into the drained pasta. Mix the Fontina cheese into the tomato mixture, and then add to pasta and mix thoroughly. Serve at room temperature.

Lemon Zucchini Pasta

Yield: 4 servings
From Blue Shield newsletter

  • 1 lb. Penne or spiral pasta
  • 1 Tbsp. olive oil
  • 3 large zucchini (about 1 lb.), julienned
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 Tbsp. grated lemon peel
  • 3 Tbsp. fresh lemon juice
  • 1 1/2 C. broth
  • 2 15 oz. Cans cannelli beans, drained
  • salt and pepper
  • 1 C. fresh mint, chopped
  • grated Romano cheese
  1. While pasta cooks, heat oil in large skillet; add zucchini to skillet and cook on high heat 2 min.
  2. Gently stir in garlic, red pepper, lemon peel and juice, broth, and beans; cook another 2 min, then add salt and pepper.
  3. Drain pasta, return to pot. Pour zucchini mixture over pasta, add mint and combine. Serve with sprinkles of Romano cheese.

Pasta with Wilted Greens and Toasted Garlic

Yield: 2 servings
Author: Digital Chef

  • 1/2 lb rigatoni
  • 1/2 lb new red potatoes, medium-sized dice
  • 1 2/3 Tbsp. olive oil
  • 1/4 cup garlic clove, sliced
  • 1/4 tsp chili flakes
  • 1/2 red onion, cut into thin strips
  • 1/2 bunch escarole, washed, chopped fine
  • 2 Tbsp. extra-virgin olive oil
  • 1 1/2 tsp red wine vinegar
  • 1/8 tsp salt
  • Parmigiano-Reggiano cheese, grated, as needed
  1. Cook pasta and potatoes together in salted water until pasta is al dente, about 8-10 minutes.
  2. Heat 2/3 olive oil in large sauté pan over high heat. Add garlic and chili. Tilt pan to submerge garlic and chili in hot oil. Stir constantly with wooden spoon until garlic turns golden brown, about 1-2 minutes. Stir onion into toasted garlic. Cook until wilted, about 1-2 minutes.
  3. Add escarole to garlic mixture. Add enough pasta water to simmer escarole. (Add 1/2 cup of pasta water per serving.) Simmer liquid and escarole until reduced by 1/3 of its original volume.
  4. Add drained pasta and potatoes to simmering greens. Fold together. Simmer to develop flavors, about 2 minutes.
  5. Just before serving, stir-in extra virgin olive oil, vinegar, and salt. Serve pasta in bowls and top with cheese.

Penne with Carmelized Onions and Herbed Zucchini

Yield: 6 servings
From Natural Health July/August 1999

  • 1 Tbsp. olive oil
  • 2 medium onions, sliced thin
  • 1 Tbsp. maple syrup
  • 2 cloves garlic, minced
  • 3 medium zucchini (about 1 ½ lbs.), quartered lengthwise and cut into 1" cubes
  • 1 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • salt and pepper
  • 1 Tbsp. cornstarch
  • 1 14.5 oz can veggie broth
  • 1 lb. penne or ziti
  • 1 C. fresh basil leaves, chopped
  1. Bring 4 qts. Water to boil in large pot for cooking pasta.
  2. Heat oil in large nonstick skillet over medium heat. Add onion, garlic, and maple syrup and sauté until onions are golden brown and tender, about 10 min. Stir in zucchini, rosemary, thyme, and salt and pepper and sauté until zucchini is tender and golden, 5-6 min.
  3. Dissolve cornstarch in broth and add to skillet. Simmer until sauce thickens, about 1 min. Adjust seasonings.
  4. Meanwhile, add sauce to taste and pasta to boiling water and cook until al dente. Drain pasta, toss with sauce and basil. Serve immediately with sliced tomatoes.

Quick Pasta with Vegetables and Garlic Sauce

Yield: 7 servings

  • 1 lb pasta shells
  • 4 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 carrot, grated
  • 1 small eggplant, chopped (or substitute broccoli)
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups half and half
  • 1/2 tsp nutmeg
  • 4 Tbsp. fresh parsley, chopped
  • salt
  • pepper

Cook pasta shells according to package directions, set aside. Sauté garlic in olive oil. Add onions to skillet and cook for about 2-3 minutes, add either eggplant or broccoli, then carrots, red pepper, salt and pepper to taste. Stir and cook over low heat until tender about 5 minutes.

Add the half and half, nutmeg, and parsley. Heat until almost boiling, but do not boil. Add to pasta and mix well. Sprinkle with grated parmesan cheese if desired.

Rigatoni with Hazelnut Pesto

Yield: 3-4 servings

  • 1 cup hazelnuts
  • 2 cups basil leaves
  • 1 cup olive oil
  • 1/2 teaspoon paprika
  • dash of salt
  • juice of 1/2 a lemon
  • 1/2 cup Parmesan cheese
  • 1 pound rigatoni, cooked and drained

In a food processor, finely chop the hazelnuts. Add the basil leaves, and process until the mixture resembles coarse meal. Add the olive oil in a steady stream, and then add the Parmesan cheese. Season with paprika, salt and lemon juice, and process until smooth. Toss the pesto with cooked pasta, and serve warm or at room temperature.

Rotini and Arugula Toss

From First For Women August 23, 1999
Yield: 4 servings

  • 2 tsp. minced garlic (about 2 cloves)
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. rotini pasta, cooked
  • 1 bunch (8 oz.) arugula, trimmed
  • 1/2 C. sun-dried tomatoes (dry packed), sliced
  • 1/2 C. black olives, sliced
  • 1/4 C. fresh basil leaves, thinly sliced
  • 2 Tbsp. white balsamic vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 4 oz. goat cheese, crumbled

In large skillet over medium high heat, cooked garlic in olive oil 1 min. Add cooked pasta, arugula and sun-dried tomatoes; sauté 1 min or until arugula wilts. Add olives, basil, vinegar, and salt; stir until heated. Top with pepper and goat cheese.

Spicy Mushroom and Tomato Pasta

Author: Digital Chef

  • 3 Tbsp. unsalted butter
  • 1 Tbsp. garlic clove, minced
  • 3 C. button mushrooms, sliced 1/4-inch thick
  • 1/2 tsp. red chili pepper flakes, to taste
  • 4 plum tomatoes, diced
  • 1 Tbsp. tomato paste
  • 3/4 lb. farfalle pasta
  • 1 Tbsp. parsley, chopped
  • 1/2 tsp. kosher salt, as needed
  • 1/4 tsp. freshly ground black pepper, as needed
  • 1/4 C. Parmesan cheese, grated, as needed
  1. Heat large pot of salted water on high heat to boil. In a large sauté pan, melt butter over medium heat. Add garlic and sauté until softened, about 30 seconds. Add mushrooms and chili flakes. Sauté until mushrooms reduce in volume and become tender, about 1 minute. Add tomatoes and tomato paste. Stir to combine with mushrooms.
  2. Add pasta to salted boiling water and cook until al dente (firm to the bite). Drain and return cooked pasta to pot. (Before draining pasta, be sure to reserve enough pasta water for next step.)
  3. Slowly add enough reserved pasta water to pan of mushrooms and tomatoes to just barely reach top of vegetables. (Simply take hot pasta water out of the pot while pasta is cooking. It is not necessary to wait until pasta is fully cooked.)
  4. While stirring to combine all ingredients, gently crush tomatoes with back of wooden spoon. Bring sauce to a simmer and cook over medium heat until it reduces to sauce consistency, about 3-5 minutes. Stir in parsley. Adjust seasoning of sauce as needed with salt and pepper.
  5. Add mushroom-tomato sauce to drained pasta. Gently toss to combine. Adjust seasoning with salt and pepper as needed. Serve in warm bowls.
  6. With a vegetable peeler, shave Parmesan cheese over top of pasta for garnish. Serve immediately.

Spicy Penne Pasta and Sundried Tomatoes

  • 1 Tbsp. Crushed red chiles
  • 1/2 C. oil-marinated sundried tomatoes, sliced
  • 1 C. black olives, halved
  • 1/2 C. fresh basil, chopped
  • 1/2 C. fresh parsley, chopped
  • 1 Tbsp. Grated lemon peel
  • 3 cloves garlic, minced
  • 1/2 C. olive oil, flavored if desired
  • 2 Tbsp. Oil from the sundried tomatoes, or more olive oil
  • 2 tsp. Ground black pepper
  • 3/4 lb. Parmesan cheese, grated
  • 1 lb. Penne pasta
  • water for boiling pasta

Combine all the ingredients, except the cheese, pasta, and water, and let sit at room temperature for a couple of hours to blend the flavors.

Cook the pasta in the water until al dente. Drain.

Toss the pasta with the sauce and cheese until well coated, and serve.

Tricolor Radiatore with Sundried Tomatoes and Goat Cheese

Serves 3 to 4

  • 1/2 cup goat cheese, crumbled
  • 1 cup (7-ounce jar) sun-dried tomatoes, chopped (reserve liquid from jar)
  • 1 cup Italian parsley, chopped
  • 1 cup basil leaves, chopped
  • 1 pound tricolor radiatore pasta, cooked and drained

To save time, chop the basil, parsley and sun-dried tomatoes in a food processor. Once chopped, place herbs and tomatoes in a large bowl. Add the goat cheese and the reserved tomato liquid, then add the cooked pasta and stir ingredients together. Serve either hot or at room temperature.

Tuna Millerighe Pasta Salad

Serves 3 to 4

  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 small red onion, finely minced
  • 1/3 cup (3-ounce jar) capers
  • 1 9-ounce can solid white tuna (packed in water), drained
  • 2/3 cup mayonnaise (low-fat)
  • 1 pound millerighe pasta, cooked and drained
  • 1 tablespoon Old Bay seasoning

In a large mixing bowl, combine pasta with all other ingredients, and season with Old Bay. Serve chilled.

Grilled Vegetable Pasta

  • 1 small butternut squash, peeled, halved, and sliced
  • 1/2 C. vegetable broth
  • 1 Tbsp. Olive oil
  • 2 tsp. Grated lemon zest
  • 1/2 tsp. Dried thyme
  • 1/2 tsp. Dried oregano
  • 3/4 tsp. Salt
  • 1/8 tsp. Red pepper flakes
  • 8 oz. Penne pasta
  • 8 plum tomatoes, halved lengthwise
  • 1 red onion, cut into 1/4-inch slices
  • 1/4 C. fresh chopped basil
  • 1/2 C. grated Parmesan cheese
  • 1 Tbsp. Chopped fresh parsley

In a large pot of boiling water, cook the squash until tender, about 8-10 minutes. Drain, rinse under cold water to stop cooking, and drain again.

In a large sturdy plastic bag, combine the broth, oil, lemon zest, thyme, oregano, salt and red pepper flakes. Add cooked squash, tomatoes, and onion. Toss vegetables gently in the marinade to coat thoroughly and seal the bag, squeezing out the air. Refrigerate at least 1 hour, or up to 12 hours.

Preheat the grill. Spray the rack with nonstick cooking spray. Meanwhile, cook pasta in a large pot of boiling water until tender. Drain and transfer to a large bowl.

Reserving the marinade, transfer vegetables to the grill and cover. Grill at medium, or 6 inches from the heat, turning once and basting with marinade, for 10-12 min. or until vegetables are crisp-tender. When they are cool enough to handle, cut vegetables into bite-size pieces. Add vegetables to pasta along with remaining marinade and the basil, tossing to coat. Sprinkle with Parmesan and parsley.

Shells with Green, Red, and Yellow Peppers and Cream
(Conchiglie con Peperoni Verdi, Rossi e Gialli alla Panna)

From Marcella Hazan, 'Marcella's Italian Kitchen' (Knopf, 1986)
Serves 4 to 6 people

  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup onion, chopped not too fine
  • 1 cup green bell peppers, diced into 1/2-inch cubes
  • 1 cup red bell peppers, diced into 1/2-inch cubes
  • 1 cup yellow bell peppers, if available, diced into 1/2-inch cubes (if not available, increase the red peppers by the same amount)
  • Salt
  • Black pepper in a grinder
  • 2/3 cup heavy cream
  • 1 pound conchiglie (pasta shells)
  • 2 tablespoons chopped parsley
  • 1/2 cup freshly grated Parmigiano-Reggiano (Parmesan)

In a 10- to 12-inch saute pan put the butter, oil and chopped onion and turn on the heat to medium. Saute the onion until it becomes colored a pale gold.

Add all the diced peppers, turn up the heat to medium high, and cook until tender, turning them from time to time.

Add salt and generous grindings of pepper, stir well, add the cream, and turn up the heat to high. Cook until the cream is reduced by half.

Drop the pasta into a pot of abundant boiling salted water. Cook until it is barely tender but firm to the bite. Drain and toss immediately in a warm bowl with the peppers and cream and all their pan juices. Sprinkle with parsley and grated cheese, toss again, and serve at once.

Orecchiette Pasta with Broccoli Rabe

From Walking Magazine, June 2001
Yield: 4 servings

  • 12 C. water
  • 2 Tbsp. salt
  • 1 lb. broccoli rabe
  • 1 Tbsp. olive oil
  • 1/2 C. chopped onion
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 14-oz can diced tomatoes
  • salt
  • 4 C. orecchiette pasta
  • 1/4 C. grated Asiago or Parmesan cheese

In large pot, bring water to boil, add 2 Tbsp. salt. Blanch broccoli rabe 3 min. Scoop out of pot, drain and rinse with cold water. Set aside. Keep hot water to cook pasta.

In frying pan, heat olive oil, add onions, cook 4 min on medium heat. While onions are cooking, cut broccoli rabe into 1" pieces, including florets and leaves. Add garlic and red pepper to onions, cook 1 min. Add broccoli rabe, cook 4-5 min. Stir in tomatoes, add salt, cover, cook over low heat until warm.

Cook pasta in reserved water 12-15 min until al dente. Drain pasta and return to pot. Add veggie mixture, toss, and serve with cheese.

Orzo and Ziti

Ziti with Tomatoes, Rosemary, and Balsamic Vinegar

From Natural Health, September-October 1998

  • 2 Tbsp. olive oil
  • 1 medium onion, minced
  • 1 tsp. minced fresh rosemary
  • 1 28 oz. Can whole tomatoes in juice, drained and diced
  • salt and pepper
  • 1 lb. Ziti
  • 2 tsp. balsamic vinegar
  1. Bring 4 quarts of water to boil in large pot for cooking pasta.
  2. Heat oil in large skillet. Add onion, sauté over medium heat until golden, about 5 min. Stir in rosemary and cook 30 seconds.
  3. Add tomatoes and salt and pepper to taste. Simmer until sauce thickens, about 10 min. Adjust seasonings.
  4. While preparing sauce, cook pasta. Drain. Stir vinegar into tomato sauce and immediately toss with cooked pasta. Mix well and serve.

Low-Fat Baked Ziti

This recipe was posted on the Food Conference at Café Utne.

Yield: 8 servings

  • 1 lb. ziti
  • 2 pkg frozen spinach
  • 1 lb. mushrooms
  • additional vegetables as desired
  • 1 qt. pasta sauce
  • 1 lb. low fat ricotta
  • 1/2 lb. mozzarella

Mix together all ingredients except mozzarella. Place in baking dish, top with shredded mozzarella, and bake until heated through and cheese is melted.

note: This dish freezes well.

Orzo Sesame Salad

  • 1 tsp. salt
  • 3/4 C. corn oil
  • 1/4 C. sesame oil
  • 1/2 C. rice or cider vinegar
  • 2 Tbsp. rice wine or dry sherry
  • 1/2 tsp. grated orange rind
  • 1 tsp. soy sauce
  • 2 Tbsp. thinly sliced scallions
  • 1 tsp. minced ginger
  • 1/2 tsp. minced garlic
  • 1/4 tsp. crushed red pepper
  • 1 tsp. pepper
  • 1 Tbsp. Sugar
  • 2 Tbsp. minced fresh cilantro

Combine all ingredients by hand or in processor. Set aside.


  • 1 lb. uncooked orzo
  • 1 Tbsp. sesame oil
  • 3 C. julienned or shredded carrots
  • 2 C. raisins
  • 1 C. unsalted sunflower seeds or pine nuts, lightly toasted

Cook the orzo until tender. Drain, refresh with cold water, and drain again, for 2-3 minutes. Toss with sesame oil. Cool completely. Combine with all other ingredients, including dressing.

Orzo with Broccoli, Red Peppers, and Olives

  • Orzo
  • Shallots, sliced
  • Broccoli, chopped
  • Roasted red peppers, chopped
  • Tomatoes, diced
  • Kalamata olives, chopped
  • Olive oil
  • White wine
  • Fresh thyme, chopped
  • Fresh basil. chopped
  • Balsamic vinegar

Cook orzo, and set aside. In a pan, saute shallots, broccoli, roasted red peppers, diced tomatoes, and chopped kalamata olives in a little olive oil and white wine. When vegetables are softened, add orzo and chopped fresh thyme and basil. Saute until orzo is warmed through. Right before serving, sprinkle with a small amount of balsamic vinegar.

Pasta with Green Beans and Pesto

Author: Digital Chef
Yield: 4 servings

  • 3 tsp salt for boiling, as needed
  • 1 lb green beans, ends trimmed, beans cut into 2-inch pieces
  • 1 lb pasta shells, ziti
  • 1/2 cup Pesto
  • 1/2 cup walnuts, pan toasted
  • 1/2 cup Parmesan cheese, grated
  1. Bring two pots of salted water to a boil. When boiling, cook the beans in one pot and the pasta in the other. Cook the beans until tender to the bite and bright green, about 5 minutes. Cook the pasta al dente, about 10 minutes.
  2. Drain the pasta, reserving about 3/4 cup of the water. Drain the green beans and combine them with the pasta.
  3. Stir the pesto into the pasta mixture along with the walnuts and reserved pasta water. Portion onto plates and sprinkle with Parmesan cheese before serving.

Note: I don't like green beans, so I replaced them with peas in the pod.

Pasta with Ricotta Salata and Cherry Tomatoes

Yield: 3-4 servings

  • 3 cups cherry tomatoes, sliced in half
  • 1 6-ounce can ripe black olives, coarsely chopped
  • 2 cups ricotta salata cheese (see note below), crumbled
  • 1/2 cup olive oil
  • 2 cups fresh basil leaves, chopped
  • 1 pound gemelli pasta, cooked and drained

In a large serving bowl, combine tomatoes, olives and basil. Mix thoroughly. Toss in the cooked pasta, crumbled cheese and olive oil, and stir until ingredients are mixed. Season with pepper to taste, and serve at room temperature or chilled.

About ricotta salata: It is an Italian goat's-milk cheese that can be found at Italian specialty or gourmet stores. Some supermarkets may even carry this in the specialty cheese section. If not available, crumbled feta cheese or diced, smoked mozzarella can be substituted.

Quick Orzo Tips

  • 3 green onions, chopped, and 1/4 C. chopped fresh basil, mint, or parsley
  • 1 tsp. curry powder and 1 unpeeled Granny Smith apple, diced
  • 1 clove garlic, minced, 3 Tbsp. chopped parsley, and 2 tsp. lemon peel
  • 2 carrots, shredded, and 2 tsp. chopped fresh thyme
  • 1 zucchini, shredded, and 1 tsp. chopped fresh rosemary
  • 1/4 C. Parmesan cheese and 2 Tbsp. chopped fresh basil
  • 1/3 C. raisins, 1 tsp. grated orange peel, and 1/4 C. mango chutney
  • 2 tsp. soy sauce, 1 tsp. grated fresh ginger, and 1/2 tsp. sesame oil
  • 1 Tbsp. chopped fresh mint and 1/4 C. crumbled feta cheese
  • 1/3 C. bottled salsa and 2 Tbsp. chopped fresh cilantro

Start with 1 C. uncooked orzo. When cooked, stir in one of the above choices.

Wild Mushroom Baked Pasta

Author: Digital Chef
Publication: The Everyday Kitchen

  • 16 oz canned plum tomatoes, crushed
  • 2 Tbsp olive oil
  • 1 onion, white, chopped
  • 3 garlic clove, minced
  • 2 C. cremini mushrooms, diced
  • 1/2 C. dry red wine
  • 1 lb. pasta shells, ziti
  • 1/2 tsp. granulated sugar
  • 1/4 C. sage, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/2 lb. part skim mozzarella, sliced thin
  1. Place a large pot half full with salted water on to boil for the pasta. Blend the tomatoes with their juice in a food processor or through a food mill.
  2. Heat the oil in a heavy sauce pan over high heat. Add the onions and garlic and lightly brown in the hot oil stirring constantly, about 2 minutes. Stir in the mushrooms and cook until wilted about 1 minute. Add the wine and tomato puree. Bring liquid to a simmer and reduce until tomato mixture is stew-like, about 15 minutes.
  3. Cook the pasta in the boiling salted water until al dente. Drain thoroughly. Adjust seasoning of finished sauce with sugar, sage, salt, and pepper. Combine sauce with cooked pasta and place in a lightly oiled casserole dish.
  4. Top casserole with mozzarella and bake until the sauce is bubbling and cheese is golden brown, about 25 minutes.

Long Pasta

Pesto Spaghetti

This recipe was posted on the Food Conference at Café Utne.

  • Pesto:
  • basil
  • grilled pine nuts
  • Reggiano and Pecorino cheeses
  • olive oil
  • Spaghetti:
  • spaghetti, cooked
  • hard-boiled eggs, quartered
  • cherry tomatoes, halved
  • extra cheese for serving

Make pesto to your taste. Cook spaghetti. While spaghetti is still warm, toss through pesto, eggs, and tomatoes. Top with cheese and serve.

Baked Tomato Pasta

  • 1 1/2 lbs. Tomatoes, sliced
  • Fresh basil, chopped
  • Garlic, minced
  • Olive oil
  • 1 lb. Pasta

Slice tomatoes and layer with basil and garlic. Drizzle olive oil over the top and bake 30-40 min. Cook 1 lb. Pasta and mix with baked tomatoes until tomatoes are broken up and tomato liquid is absorbed.

Broccoli and Toasted Garlic Linguini

Author: Digital Chef

  • 1 Tbsp. salt, for pasta water
  • 3/4 lb. fresh linguini
  • 1 bunch broccoli, stems removed, florets cut into bite-size pieces
  • 3 Tbsp. olive oil
  • 5 garlic cloves, thinly sliced
  • 1 tsp. red chili pepper flakes
  • 1 Tbsp. flat-leaf parsley, chopped
  • 1/2 tsp. salt
  • 2 Tbsp. Parmesan cheese, grated
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm to the bite), about 8-10 minutes. Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the garlic and red chili flakes. Stir constantly until lightly-toasted and almond-colored, about 3 minutes.
  2. Add the broccoli to the pan, as well as 1/4 cup of pasta water per serving (one cup = 4 servings). Stir well and cook until the broccoli is bright-green and still has a slight crunch, about 5 minutes.
  3. Drain the pasta return it to the pot and add in the broccoli mixture. Stir in parsley and salt. Toss gently to combine; adjust seasoning if necessary. Serve topped with the grated Parmesan.

Broccoli for Pasta

  • Large bunch of broccoli
  • 1 Tbs. extra-virgin olive oil
  • Several cloves of garlic, chopped or mashed
  • 1/4 C. water
  • Salt to taste
  • Red pepper flakes (optional)

Trim the end of the broccoli, cut off the main stem, peel it to beneath the fibrous layer, and cut into bite-sized chunks. Separate the head of the broccoli into bite-sized pieces and peel a bit of the skin from the stems to make them more tender. Wash the broccoli and place it in a pot with the olive oil, water, salt, and garlic.

Bring to a boil, cover tightly, and let steam until the broccoli is bright green and very crunchy-tender - no more than five minutes. Remove the lid and boil off most of the remaining liquid. Serve at once.

You can mix this with cooked pasta (like penne or rigatoni), season it with red-pepper flakes and parmesan cheese, or eat it as is.

Fettuccini with Greens and Garlic

Yield: 4 servings

  • 2 large bunches greens (kale and collards work well), rinsed and torn into bite-sized pieces
  • 1 pound fettuccini
  • 1/2 cup olive oil
  • 12 cloves garlic, minced
  • 1 cup cooked cannellini beans or red kidney beans
  • 1 cup pecorino Romano, grated
  • 1 teaspoon black pepper
  • lemon wedges

Bring a large pot of water to boil. Add greens and stir until they just begin to soften, about a minute. Add pasta and cook until it is al dente, about 5-7 minutes.

In the meantime, gently warm olive oil in a skillet. Add garlic and sauté. Add beans and simmer just until they're warmed through.

Drain pasta and greens into a colander. Place in large bowl and add oil and garlic mixture. Toss. Add Romano and black pepper and toss again.

Serve with extra bowl of Romano and pass lemon wedges at the table.

Fettucine Ricotta

Yield: 2-3 servings

  • 1/2 C. part-skim ricotta chees
  • 3 Tbsp. skim milk
  • 1 1/2 oz. Walnuts
  • 1 1/2 Tbsp. fresh parsley, chopped, or 1 1/2 tsp. dried
  • 1/2 tsp. dried marjoram
  • 1 garlic clove
  • 1/2 lb. Fettucine
  • black pepper

Combine all ingredients, except pasta, in a processor blender and mix until smooth. Cook fettucine or other pasta according to package directions, until just tender but still firm. When pasta is cooked, drain and toss with sauce immediately. Add pepper to taste and serve.

Garlic Anchovy Pasta

  • a few anchovies
  • crushed garlic
  • olive oil
  • crushed tomatoes
  • crushed red pepper
  • black pepper
  • fresh parsley
  • angel hair pasta

Sauté the garlic and anchovies in the olive oil until they melt and form a brown paste. Add tomatoes, red pepper, and black pepper. Cook until heated through, then add a handful of fresh parsley. Serve over angel hair.

Pasta Caprese

From First For Women, August 23, 1999
Yield: 4 servings

  • 1 pint each red and yellow cherry tomatoes, halved
  • 1/4 lb. unseasoned bocconcini mozzarella, halved
  • 1/2 C. packed basil leaves, torn
  • 3 Tbsp. olive oil
  • 1 Tbsp. white balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 8 oz. mafalda or other long pasta

In bowl, combine cherry tomatoes, mozzarella, torn basil leaves, olive oil, white balsamic vinegar, salt and black pepper. Cover and let stand 30 min. Meanwhile, cook pasta. Drain well and return pasta to same pot over medium-high heat. Add tomato mixture and cook 2 min or until mozzarella is softened, tossing continuously.

Pasta in Southwestern Sauce

By Mary Carroll
Yield: 2 servings

  • 1/4 C. dry sherry
  • 1 tsp. olive oil
  • 1 Tbsp. minced fresh garlic
  • 1/4 C. minced shallots
  • 4 oil-packed sun-dried tomatoes, drained and chopped
  • 2 Tbsp. finely chopped pickled whole jalapeño peppers
  • 2 large ripe tomatoes, seeded and chopped (or 1 1/2 C. chopped canned plum tomatoes)
  • 1/2 lb. fresh pasta of choice
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh parsley
  1. Heat sherry and oil to bubbling in a heavy skillet over medium-high heat. Add garlic and shallots, sauté 3 min, stirring.
  2. Add sun-dried tomatoes, jalapeños and regular tomatoes. Reduce heat to low. Cook, stirring occasionally, 20 min.
  3. While sauce simmers, bring large pot of water to a boil and cook pasta 3-5 min or until tender. Stir often to prevent sticking.
  4. Drain pasta well. Rinse briefly with hot water to remove excess starch, and drain again.
  5. Add pasta to sauce in skillet, sprinkle with basil and parsley. Toss with sauce and serve immediately.

Notes: Use pastas made with spinach, artichoke, beet or other flavors for extra color and taste. To reduce spiciness, remove seeds and inner ridges from jalapenos before chopping, and/or reduce amount of peppers used.

Pasta with Potatoes

Yield: 8 servings
From the New York Times

  • 2 Tbsp. olive oil
  • 1/2 C. minced pancetta or bacon, optional
  • 3 or 4 potatoes, about 1 1/2 lbs, peeled and cut into bite-size chunks
  • 1 Tbsp. chopped garlic
  • 3 or 4 small dried hot red chiles, or to taste (can substitute 1 tsp. Crushed red pepper flakes)
  • 1 28-oz. Can whole plum tomatoes, undrained
  • 1 1/2 lbs. Assorted dried pasta
  • salt and pepper to taste
  1. Put several cups of water in a pot on stove and keep it at a simmer. Place olive oil in a large saucepan over medium heat. [If using pancetta or bacon, add it to oil and cook stirring occasionally until slightly crisp, about 10 minutes.]
  2. Add potatoes, garlic and chiles and raise heat to medium-high. Cook stirring occasionally until potatoes begin to brown, about 10 minutes.
  3. Add tomatoes with their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat to medium-low, cook uncovered, stirring occasionally to break up tomatoes.
  4. While potato mixture is cooking, break up pasta. Break long pasta into several shorter lengths; break cut pasta in a bag with a hammer. After potato mixture has simmered about 10 minutes, add pasta and salt and pepper to taste. Simmer, stirring and adding simmering water as necessary. Mixture should remain thick and stewy, never dry. Simmer about 20 minutes, or until both pasta and potatoes are tender. Taste, adding more salt, pepper, or red pepper flakes if necessary.
  5. Serve hot, in bowls. This dish freezes well, but you will need to add more liquid when reheating.

Spaghetti and Vegetables Carbonara Style

Source: "The Good Egg: More Than 200 Fresh Approaches From Soup to Dessert" by Marie Simmons
Yield: 4 to 6 servings

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, bruised with side of knife
  • 1/4 cup dry white wine
  • 1 pound spaghetti
  • Kosher salt
  • 2 cups 2-inch lengths green beans
  • 1 cup small cauliflower florets
  • 1 cup slender carrot sticks (about 1/4x2 inches)
  • 5 large eggs, at room temperature
  • 2 tablespoons milk or cream, at room temperature, or pasta cooking liquid
  • 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
  • Freshly ground black pepper

In deep skillet large enough to contain cooked spaghetti and vegetables, melt butter over low heat. Add garlic and cook, stirring, until golden. Stir in wine. Bring to boil and boil until reduced by half. Set aside.

Meanwhile, cook spaghetti in large pot of boiling salted water 5 minutes. Add vegetables and boil until spaghetti is al dente and vegetables are tender, 4 to 6 minutes longer.

Whisk eggs and milk in bowl until well blended. Set colander in serving bowl in sink.

Drain pasta and vegetables in colander and immediately lift out of bowl to drain off almost, but not quite, all water. Add pasta and vegetables to skillet. Stir in egg mixture and grated cheese. Toss vigorously so that eggs cook through in heat from steaming pasta but do not scramble.

Discard water from warm bowl. Blot dry. Immediately add spaghetti mixture. Add liberal grinding of pepper and serve at once with more cheese.

Notes: This recipe substitutes three popular vegetables - carrots, cauliflower and green beans - for the meat in traditional Spaghetti Carbonara. Wine, not usually an ingredient in carbonara, adds flavor that is lost when the bacon is omitted.

Spinach Pasta

  • pasta
  • frozen spinach
  • sundried tomatoes
  • onion
  • garlic
  • cannelini beans
  • olive oil
  • butter
  • red pepper flakes
  • lemon juice

Cook pasta. Sauté veggies in olive oil and butter and add to drained pasta. Season with red pepper and lemon juice.

Stir Fry Pasta

  • Linguini or fettuccini
  • Olive oil
  • Garlic, pressed
  • Mushrooms
  • Garlic salt
  • Spices: e.g., oregano, cilantro, crushed red pepper flakes

Cook pasta al dente (undercooked is better than overcooked). Heat olive oil and some garlic in a large non-stick skillet, and stir-fry pasta just to lightly crisp edges. Don't dry it out. Cook about 1 C. at a time. Set aside.

Stir-fry mushrooms with more garlic. Add spices, and serve over pasta.

Zucchini Artichoke Pasta

Yield: 4 servings

  • 1/4 C. olive oil
  • 2-3 cloves garlic, minced
  • 1/2 C. marinated artichoke hearts
  • 1/2 C. black olives, pitted and chopped
  • 1/2 C. mushrooms, chopped
  • 1/2 C. zucchini, sliced
  • 1 Tbsp. fresh basil, chopped
  • 1/4 C. grated Parmesan cheese
  • salt and pepper to taste
  • cooked linguini

Heat the oil in a large skillet, add the garlic and sauté for a couple of minutes. Add artichokes, olives, mushroom, and zucchini and sauté until the zucchini are tender, 3-5 minutes. Add the basil and cook for another minute or two. Pour the sauce over cooked linguine and toss with the cheese.

Nonna's Pasta with Eggs, Pecorino and Sage

Adapted from Lynne Rossetto Kasper on
Yield: 4 servings

  • 1/2 medium red onion, coarsely chopped
  • 2 large cloves garlic, coarsely chopped
  • 7 to 8 large fresh sage leaves, torn into small pieces
  • Extra virgin olive oil
  • Generous pinch hot red-pepper flakes
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, tagliarini or linguine
  • 7 large eggs
  • 2 cups (about 8 ounces) pecorino Toscano, shredded
  1. Bring a large pot of salted water to a boil. Chop onion, garlic and sage together until fairly fine. Generously film a 12-inch sauté pan with olive oil, and set over medium heat. Stir in onion mixture, and sprinkle with red pepper, salt and black pepper. Sauté until wilted, about 3 or 4 minutes. Take the pan off the heat and cover.
  2. Drop pasta in boiling water. Cook, stirring often, until slightly underdone.
  3. Scoop out about 1 cup of pasta water and reserve. As pasta gets close to being done, put the sauté pan over medium-low heat. Once it is warmed up, break the eggs into the pan, and cook a few minutes, until white is barely opaque.
  4. Meanwhile, drain pasta in colander. Turn into pan with eggs, and toss for a few minutes over medium-low heat until the eggs cling to the pasta. Add a little reserved pasta water to loosen it up, if necessary. Taste for seasoning; be generous with black pepper. Serve in heated bowls, passing cheese at the table.

Spaghetti with Fried Eggs and Roasted Peppers

Adapted from "Naples at Table" by Arthur Schwartz (HarperCollins, 1998)
Posted on
Yield: 4 servings

  • 2 red bell peppers
  • 1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large
  • 1 large clove garlic, finely chopped
  • 1/4 cup finely chopped parsley
  • Sea salt
  • Freshly ground black pepper
  • 3 rounded tablespoons coarse bread crumbs
  • 5 tablespoons extra virgin olive oil
  • 12 ounces spaghetti
  • 2 eggs
  • Freshly grated Parmigiano-Reggiano and pecorino cheese
  1. Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
  2. In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
  3. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
  4. Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
  5. Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
  6. Season to taste with salt and pepper, and serve, passing cheese on the

Pasta ai Funghi alla Chiantigiana
(Pasta with Mushrooms, Chianti Style)

Yield: 4 servings
From "Bugialli on Pasta" by Giuliano Bugialli.


  • 1 ounce dried porcini mushrooms
  • 2 1/4 cups hot water
  • 5 tablespoons tomato paste
  • 8 ounces cremini mushrooms
  • 1 cup coarsely diced red onion
  • 2 medium cloves garlic, chopped
  • 1/2 cup chopped parsley, divided
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Chianti or other dry red wine
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • 5 quarts water
  • 2 teaspoons salt
  • 3/4 pound dried fettuccini
  • 1/2 cup pasta cooking water
  • Optional: 1 tablespoon unsalted butter
  • 1/2 cup coarsely shredded Parmesan cheese
  1. 1. Put the dried porcini mushrooms in a bowl and add 2 1/4 cups hot water. Place a small plate on top to keep mushrooms from floating and set aside 30 minutes. Drain, saving 2 cups liquid. Rinse mushrooms briefly and press in paper towels to remove excess water. Strain the mushroom liquid through a paper-towel-lined sieve. Put tomato paste in a bowl and whisk in a little mushroom liquid until smooth. Then add remaining liquid, mixing well. Set aside.
  2. Trim stems from cremini mushrooms and wipe caps with a damp paper towel. Slice thinly and set aside. Put reconstituted porcini mushrooms, red onion and garlic on a cutting surface and chop together coarsely. Add half of parsley.
  3. Heat olive oil in a 3-1/2-quart pan set on medium heat. Add fresh mushrooms and chopped vegetable mixture; sauté, stirring occasionally, 15 minutes. (Reduce heat slightly as vegetables begin to dry out.) Add wine and simmer 5 minutes. Then pour mushroom-tomato liquid into the pan and season with some salt and pepper. Bring to a boil. Cover and reduce heat to a simmer; cook 30 minutes. Stir sauce occasionally. Uncover and continue at a simmer 20 minutes. Stir in remaining parsley.
  4. Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 teaspoons salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is tender but still has a subtle bite. Remove 1/2 cup pasta cooking water, then drain.
  5. Transfer pasta to warm bowl and toss with butter if using. Pour sauce over pasta and toss gently. Add cooking water as needed. Toss with cheese and serve.

Data per serving

Calories 511
Protein 19.59g
Fat 14.22g
Carbohydrates 77.39g
Sodium 817mg
Saturated fat 3.68g
Monounsaturated fat 7.15g
Polyunsaturated fat 1.85g
Cholesterol 88.64mg

Mushroom Pasta

Creamy Onion Mushroom Pasta

Yield: 6 servings

  • 1 Tbsp. olive oil
  • 3 C. mushrooms, sliced
  • 2 C. red bell pepper, julienned
  • 2 cloves garlic, minced
  • 2 1/2 C. caramelized onions (~ 8 c uncooked)*
  • 1 C. low salt chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. crushed red pepper
  • 3/4 C. low-fat sour cream
  • 1 Tbsp. chopped fresh or 1 tsp. dried oregano
  • 8 C. cooked bow tie pasta

Heat olive oil in a large frying pan over medium high heat. Add mushrooms and bell pepper. Sauté 4 minutes. Add garlic. Sauté 30 seconds. Add onions, broth, salt black and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta.

*To caramelize, cook thinly sliced onions over medium-high heat in a large pan for about 20 minutes. Use a little no-stick spray to get started but you are really just getting them to a deep, golden brown in their own juice. You have to stand over it to keep it from sticking and burning.

Farfalle with Wild Mushrooms

Yield: 2 servings

  • 1 head of garlic
  • 1/4 C. extra-virgin olive oil
  • 4 plum tomatoes, quartered
  • Salt and freshly ground pepper
  • 1/4 C. dried porcini (scant 1/2 oz.)
  • 1/2 C. boiling water
  • 1/2 lb. assorted fresh mushrooms, such as chanterelles and stemmed shiitakes, halved or quartered if large
  • 1 large shallot, minced
  • 2 Tbsp. dry Marsala
  • 1/2 lb. farfalle
  • 1 1/2 Tbsp. unsalted butter
  • 1/2 cup shaved Parmesan cheese
  • 6 basil leaves, finely shredded
  1. Preheat the oven to 425°. Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up. Pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.
  2. Meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper. Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.
  3. In a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
  4. In a large skillet, heat 2 tablespoons of the olive oil. Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook until tender, about 4 minutes longer. Transfer to a plate.
  5. Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. Add the Marsala and simmer until reduced by half. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.
  6. Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
  7. Drain the pasta and toss it with the remaining 1/2 tablespoon of butter. Add the mushroom sauce and toss well. Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.

Fettuccine with Sauteed Mushrooms

Yield: 4 servings

  • 1 lb. Fresh spinach, coarsely chopped
  • 1 Tbsp. Unsalted butter
  • 4 large shallots, minced (about 1 C.)
  • 1 lb. Mushrooms, thinly sliced (about 6 C.)
  • 1 tsp. Paprika
  • 1/4 c. dry white wine
  • salt and pepper to taste
  • 1/2 lb. Fettuccine
  • 1 Tbsp. Olive oil
  • 4 cloves garlic, minced
  • 2 large red bell peppers, roasted, peeled, seeded, and cut into small slivers
  • 4 oz. Gorgonzola cheese, crumbled
  • 1/2 c. finely chopped fresh basil, for garnish
  • 1 tsp. Crushed red pepper flakes for garnish

Rinse spinach leaves and set aside in colander to drain. In a large skillet, melt butter over medium heat. Add shallots, mushrooms, paprika, wine, salt, and pepper. Stir to coat and simmer, uncovered, until liquid has reduced and mushrooms begin to brown, about 10-12 min. Meanwhile, being to cook the pasta. Transfer mushroom mixture to a bowl and keep warm.

In the same skillet over medium heat, add olive oil and garlic, sauté until softened, about 2 min. Add all the spinach. Using tongs, turn the spinach to coat with oil and garlic. Continue tossing until spinach wilts, but retains bright green color, about 2-3 min.

Drain pasta and place in serving bowl. Lift spinach from the skillet, shaking off excess juice, and place over pasta. If necessary, reduce juices in the pan by cooking 1 min. longer, then scrape remaining spinach and garlic into serving bowl. Top spinach with mushrooms mixture, then with roasted red peppers. Sprinkle cheese over top, then garnish with fresh basil and pepper flakes.

Spicy Portobello Lasagna

Yield: 9 Servings
Adapted from "Portobello Cookbook" by Jack Czarnecki

  • 2 large portobello mushrooms (about 12 oz. Total)
  • 1 Tbsp. olive oil
  • 1 C. onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 C. red bell pepper, chopped
  • 1/4 tsp. Paprika
  • 1 (28 oz.) jar tomato-basil pasta sauce
  • 1 canned, whole-roasted green chili, seeded and diced
  • 1/4 C. fresh snipped basil
  • 10 lasagna noodles
  • 1/2 C. pasta cooking water
  • 1 (15 oz.) container low-fat ricotta cheese
  • 1 (2 C.) package shredded mozzarella-provolone cheese blend, divided
  1. Wipe the mushrooms with a damp paper towel and trim the stems. Cut mushrooms into quarters, then into 1/4-inch thick slices; set aside.
  2. In a large skillet, heat olive oil over medium-low heat. Add onion and garlic, sauté 5 min. Add bell pepper; sauté 5 min. (Add a tablespoon of water if vegetables begin to stick.) Then add mushrooms and paprika; sauté 5 min.
  3. Stir in pasta sauce and chili. Simmer 15 min, stirring occasionally. Stir in basil and remove from heat. Add salt to taste.
  4. Cook lasagna noodles according to package directions. Reserve 1/2 C. pasta cooking water, then drain noodles. Stir cooking water into mushroom sauce.
  5. Spray a 9x13" baking pan with cooking spray. Spread about 3 Tbsp. of the sauce loosely over the bottom of the pan and line with a layer of lasagna noodles. Spread a thin layer of sauce on top and dot with half the ricotta; sprinkle with a third of the mozzarella blend. Repeat the layers. End with a final layer of noodles, the remaining sauce, and cheese.
  6. Bake in preheated 325 F oven 40 min. Let cool 10 min before cutting.

Seafood Pasta

Farfalle with Smoked Salmon and Snow Peas

  • Yield: 2 servings
    Author: Digital Chef

    1/2 lb farfalle pasta
  • 1 1/2 tsp unsalted butter
  • 1/4 cup Spanish onion, minced
  • 1/2 tsp lemon zest
  • 1 cup snow peas, about 6-ounces, ends trimmed
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 cup whipping cream
  • 1/4 cup Gruyere cheese, grated
  • 1 1/2 tsp dill, chopped
  • 1 1/2 oz smoked salmon, cut into 1/2-inch strips
  1. Cook pasta in boiling salted water until al dente (firm to the bite), about 8 minutes.
  2. Melt butter in a saucepan over medium heat. Add onions and lemon zest and cook until onions are softened, about 2 minutes. Add snow peas, water, and salt; cover and cook until snow peas are tender and bright green, about 3-5 minutes. Remove peas with tongs and reserve. Add cream and cheese to the pan. Stirring constantly, bring liquid to a simmer for about 2 minutes until thickened.
  3. Return snow peas to mixture and add the dill. Combine pasta and smoked salmon with the snow pea mixture and toss gently to combine. Adjust seasoning as desired and serve immediately.

Fusilli with Creamy Clam Sauce

Yield: 2 servings
Adapted from "The 15-Minute Single Gourmet" by Paulette Mitchell

  • 2 tsp. Olive oil
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 2 cans (6 1/2 oz. Each) minced clams, drained, 1/2 C. clam juice reserved
  • 1/4 tsp. Basil
  • 1/4 tsp. Dill
  • 1/8 tsp. Crushed red pepper flakes
  • 1/8 tsp. Salt
  • black pepper to taste
  • 1/2 C. nonfat or lowfat milk
  • 1/4 C. low-fat ricotta cheese
  • 1 tsp. Arrowroot
  • 2 C. fusilli, cooked according to package directions
  • 1/4 C. fresh parsley, chopped
  • 1 Tbsp. lemon juice
  • 2 Tbsp. grated Parmesan or Romano cheese
  1. In a large nonstick skillet, heat olive oil over medium heat. Add shallot and garlic, sauté 2 min. Stir in clams, basil, dill, red pepper flakes, salt, and pepper; sauté 2 min.
  2. Whisk together the reserved 1/2 C. clam juice, milk, and ricotta. In a small root, dissolve the arrowroot in 1 Tbsp. of the mixture and stir back into remaining mixture. Add to the clams and cook over medium-low heat about 3-5 min, or until lightly thickened.
  3. Drain the cooked pasta and add to the pan of sauce. Stir in parsley, lemon juice, and cheese, tossing to coat.

Orzo with Fresh Tomato and Shrimp Sauce

  • 3/4 lb. Medium shrimp, peeled and deveined
  • 3 medium tomatoes
  • 1 Tbsp. Olive oil
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. Oregano
  • 1/2 C. vegetable broth
  • 1 C. orzo pasta
  • 1/3 C. fresh parsley, minced
  • pepper to taste
  • 1/4 tsp. Salt
  • 3/4 C. feta cheese, crumbled

Prepare shrimp and refrigerate.

Core tomatoes, put into boiling water for 30-60 seconds, until skins begin to crack. Drain. When cool enough to handle, peel, seed, and chop coarsely. Bring a water to boil for the pasta.

Heat olive oil in large skillet over medium heat. Add bell pepper and garlic, sautee 3 min. Add tomatoes, oregano, and broth, simmer 10 min, stirring occasionally. Put shrimp into sauce and simmer 4-5 minutes, until shrimp are curled and cooked through.

Cook orzo according to package directions. Drain well. Add orzo to sauce; stir on low heat 3 min. Add parsley, pepper, salt, and feta.

Pasta with Smoked Salmon and Capers

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 1/4 pound smoked salmon, chopped
  • 1 cup heavy cream
  • 3 tablespoons capers, drained
  • Salt and freshly ground black pepper to taste
  • 1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
  • Freshly grated imported Parmesan cheese

In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.

Serve with freshly grated Parmesan cheese.

Pasta with Smoked Salmon

Yield: 2 servings

  • 4 oz. Fettuccini
  • 1 5 1/2 oz. Can smoked salmon
  • 1 C. whipping cream
  • 2 Tbsp. grated Swiss cheese
  • 1/2 tsp. chopped garlic
  • 1 tsp. chopped parsley
  • 1 tsp. chopped fresh basil
  • salt and pepper to taste

Cook pasta in generous amount boiling water, drain and rinse in cool water. Sauté garlic in olive oil and add remaining ingredients. Toss in pasta and cook until sauce thickens slightly, about 1 min.

Salmon-Tomato Pasta

From "All Around The World Cookbook" by Sheila Lukins

  • 8 ripe plum tomatoes cut into ~8 pieces
  • 2 shallots, finely chopped
  • 2 Tbs. drained tiny capers
  • 2 Tbs. tarragon
  • finely grated zest of 1 orange
  • 4 oz. thinly sliced smoked salmon, coarsely shredded or torn into small pieces
  • 1/4 C. plus 1 Tbs. extra virgin olive oil.
  • 1/8 tsp. freshly ground black pepper
  • 8 oz. angel hair pasta
  • 2 hard cooked eggs, coarsely chopped.

In a bowl, combine tomatoes, shallots and capers. Add tarragon, orange zest, salmon and the 1/4 cup of oil. Gently fold these ingredients together. Season with pepper. Cover and let rest at room temperature for about 1 hour.

Before serving, cook the pasta to just tender. Drain, divide amongst four shallow pasta bowls. Top each equally with the mixture and sprinkle with the chopped egg.

Sauteed Shrimp and Radicchio Linguini

Author: Jimmy Corwell
Publication: The Everyday Kitchen

  • 1/2 lb linguine
  • 1 tbsp salt, as needed
  • 1 2/3 tbsp extra-virgin olive oil
  • 1/2 lb shrimp, medium, shelled and deveined
  • 1/2 onion, sliced
  • 2 garlic clove, minced
  • 1/2 radicchio, thinly sliced
  • 1 1/2 plum tomato, small dice
  • 1/2 cup dry white wine
  • 1/4 cup oregano, chopped
  • 1/2 cup feta cheese, crumbled
  1. Bring a large pot of salted water to a boil. Add the linguini and cook al dente. Drain and keep warm. Warm one tablespoon of olive oil in a large sauté pan over medium heat and add shrimp. Cook on both sides until pink throughout, 3-5 minutes total. Remove cooked shrimp to a plate.
  2. Add the remaining oil to the empty pan and sauté the onion for 2-3 minutes until wilted. Add the garlic and cook another minute. Add the radicchio to the pan and cook an additional minute until lightly browned. Add the tomatoes and deglaze the pan with the wine and let it reduce for two minutes.
  3. Add oregano, feta cheese, and the cooked shrimp. Simmer for 30 seconds until the shrimp are hot and the feta is partially melted. Toss the pasta with the shrimp sauce and serve immediately.

Summer Shrimp Pasta

From First For Women, August 23, 1999
Yield: 4 servings

  • 8 oz. rotelle or bellflower-shaped pasta
  • 1/2lb. asparagus, diagonally sliced
  • 1 lb. large shrimp, peeled and deveined
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 small red pepper, diced
  • 3 Tbsp. chopped fresh chives
  • 1/2 tsp. fresh grated lemon zest

Fill large sauce pot with water, add salt, bring to boil. Add pasta, cook 5 minutes, stirring occasionally. Add asparagus and cook 3 min or until tender. Drain, reserving liquid. In same pot, bring reserved liquid to boil. Add shrimp, cook 5 min or until pink and opaque; drain. Meanwhile, in cup whisk together olive oil, lemon juice, mustard, salt, and pepper. Add to pasta with shrimp, asparagus, red pepper, chives, and lemon zest.

Pasta with Shrimp and Tomatoes

Garlic Shrimp Spaghetti

Adapted from "365 Great 20-Minute Recipes" by Beverly Cox
Yield: 3 servings

  • 8 ounces spaghetti
  • ½ pound medium shrimp (prawns)
  • 1 cup water
  • 3 tablespoons olive oil
  • 2 medium cloves garlic, peeled and minced
  • 1 large shallot, peeled and minced
  • 1 small red bell pepper, stemmed, seeded and finely chopped
  • 1/3 cup dry white wine
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 to ¼ teaspoon salt
  • 1/3 cup finely chopped parsley
  • Freshly ground black pepper to taste
  • 2 tablespoons grated Parmesan or Romano cheese
  1. Bring a large pan of water to a boil for the spaghetti. Add the spaghetti and time according to package directions. Drain and set aside.
  2. Shell and devein the shrimp. Rinse shells briefly and put into a small saucepan with 1 cup water. Bring to a boil, reduce the heat and simmer 5 minutes.
  3. In a 12-inch nonstick skillet, heat the olive oil over medium heat until hot. Add the shrimp and sauté until pink, curled and cooked through. Remove from the pan with a slotted spoon. Reduce heat to medium-low. Put the garlic, shallot and bell pepper into the pan. Sauté until soft and golden, about 5 minutes.
  4. Add the wine, crushed red pepper flakes and salt; simmer 5 minutes. Strain the shrimp broth into the pan and simmer 2 minutes. Stir the shrimp into the sauce.
  5. Pour the spaghetti into the sauce. Stir a few minutes so that the pasta absorbs some of the sauce. Stir in the parsley, pepper and cheese; serve immediately.

Greek Pasta

Basil Prawn and Feta Pasta

From John Sarich in the Seattle Times
Yield: 4 servings

  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb. Prawns, peeled and diced
  • 1/4 C. dry white wine
  • juice of 1/4 lemon
  • 5 Roma tomatoes, peeled and diced
  • 1/4 C. chopped fresh basil
  • 2 Tbsp. chopped fresh parsley
  • pinch of red pepper flakes
  • 1/2 C. feta cheese, crumbled
  • 12 oz. Linguini, cooked al dente

Heat olive oil in skillet over medium-high heat. Briskly sauté onion until softened, about 3 min. Add garlic and prawns and cook until prawns turn bright orange, about 5 min. Add wine, lemon, and tomatoes, mixing thoroughly. When tomatoes have softened, add basil, parsley, and red pepper flakes. Cook for 2 min, then fold in feta. Heat until feta has softened. Serve over cooked linguini.

Cold Greek Salad Pasta

  • Olive oil
  • Lemon juice
  • Parmesan cheese
  • Feta cheese
  • Garlic, minced
  • Fresh herbs (e.g., tarragon, thyme)
  • Kalamata olives
  • Summer vegetables (e.g., zucchini, onion, pea pods, asparagus)
  • Capellini or angel hair pasta
  • Tomatoes
  • Pepper

Mix equal parts olive oil, lemon juice, and parmesan cheese in a bowl. Crumble in feta cheese. Add garlic and fresh herbs. Let sit several hours. Taste and adjust seasoning accordingly. Add kalamata olives. Sauté vegetables very lightly. (Choose crisp vegetables.) Cook pasta. Pour the sauce over pasta and toss. Put sautéed veggies on top. Top with fresh tomatoes and ground pepper.

Greek Pasta Sauce

  • 2 Tbsp. olive oil
  • 2 C. chopped onions
  • 2 cloves garlic, minced
  • 2 small bunches fresh spinach, washed well, large stems removed, and coarsely chopped
  • 1/2 C. sliced pitted black olives (preferably Greek olives, like kalamata)
  • juice of one lemon
  • 1/2 lb. feta cheese, crumbled
  • pepper to taste
  • 1 lb. cooked penne or other short thick pasta

Heat olive oil in large skillet and cook onions and garlic over medium heat until translucent. Lower heat and add spinach and cook, covered, until wilted, but still green. Add chopped olives, crumbled feta cheese, pepper and lemon juice. Stir in cooked pasta and serve.

Penne Pasta with No-Cook Tomato Sauce

Author: Digital Chef

  • 4 baguette slices, 1/4-inch thick
  • 1 Tbsp. extra-virgin olive oil
  • 3/4 lb. penne pasta
  • 4 ripe tomatoes, cut into 1/4-inch thick slices
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup basil, chopped
  • 1 tsp. garlic clove, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  1. Preheat oven to 400 degrees F (210 degrees C). Brush bread slices with olive oil. Place on a baking sheet and bake until golden-brown, about 5 minutes for each side.
  2. Cook pasta in salted boiling water until tender but still firm, about 10 minutes. Drain pasta, reserving about 1 cup of the cooking water. Return drained pasta to pot.
  3. Add tomatoes, cheese, basil, garlic, salt, pepper, and reserved cooking water; toss well.
  4. Place a bread slice in the bottom of each pasta bowl. Top with pasta and sauce. Serve immediately.

Shells Stuffed with Feta and Dill
with Roasted Tomato Sauce

Yield: 6 servings
Adapted from "Sunday Dinner: Seasonal Menus to Enjoy with Family and Friends" by Barbara Scott-Goodman with Mary Goodbody


  • Olive oil spray
  • 6 large tomatoes, cored and halved
  • 1 Tbsp. olive oil
  • 1/4 C. finely minced shallots
  • 2 cloves garlic, minced
  • 1/2 tsp. salt black pepper
  • 1 Tbsp. balsamic vinegar


  • 18 jumbo shell noodles
  • 2 Tbsp. pine nuts
  • 1 1/2 C. low-fat ricotta cheese
  • 1/2 C. crumbled feta cheese
  • zest of 1 lemon
  • 3 Tbsp. chopped fresh dill
  • 1/4 C. chopped parsley
  • black pepper
  • 2 Tbsp. grated Parmesan or Romano cheese
  1. To prepare the sauce: Spray baking pan with olive oil spray. Put tomatoes, cut side down, into pan and sprinkle with olive oil. Roast in preheated 450 F oven 15 min. Sprinkle with shallots and garlic, cook 5 min or until tomatoes are very soft and skins have started to brown. Remove from oven and cool slightly. Then puree in food processor with salt, pepper and vinegar.
  2. To prepare filling: Bring large pan of water to a boil. Add shells and cook. Drain.
  3. Place pine nuts in small skillet over medium heat. Cook a few minutes, shaking pan occasionally, just until nuts begin to turn golden. Cool, then chop coarsely.
  4. Stir together ricotta, feta, pine nuts, lemon zest, dill, parsley, and pepper.
  5. Spread thin layer of sauce in 9x13" baking dish. Stuff shells with filling and lay in pan. Spoon sauce over the top, sprinkle with grated cheese. Bake in preheated 350 F oven 25 min. Cool 5 min before serving.

Spring Vegetable Pasta

This recipe was posted on the Food Conference at Café Utne.

  • Olive oil
  • Lemon juice
  • Parmesan cheese
  • Feta cheese
  • Garlic, pressed
  • Herbs of choice (e.g., tarragon, black pepper, crushed red pepper flakes)
  • Kalamata olives
  • Capers
  • Fresh vegetables (e.g. asparagus, bell peppers, leeks, snow peas, etc.)
  • Spaghetti
  1. Mix in olive oil, lemon juice, Parmesan cheese and feta cheese in equal parts (will be thick). Add lots of garlic, herbs, olives, and capers. This should taste like a greek salad.
  2. Sauté vegetables very lightly. Meanwhile, cook pasta.
  3. Serve pasta on plates with a dollop of sauce topped with a serving of vegetables. No need to mix them together.

NOTES: Herbs and vegetables can be varied at will. This is also good cold!

Spinach-Feta Shells

Yield: 3-4 servings

  • 12 jumbo pasta shells
  • 1 10-oz package frozen spinach, thawed and well drained (squeeze water out)
  • 1/2 C. crumbled feta cheese (about 2 oz)
  • 1/2 C. fat-free ricotta cheese
  • 1/4 C. toasted chopped walnuts or almonds
  • 1 slightly beaten egg white
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. black pepper
  • 1 14-1/2 oz can tomatoes, cut up
  • 2 Tbsp. tomato paste
  • 1 Tbsp. snipped fresh mint OR 1 tsp. dried mint, crushed
  • 1 tsp. sugar
  • 1/4 tsp. garlic powder
  1. Cook pasta shells as directed on package. Drain and set aside.
  2. While shells are cooking, combine the spinach, feta, ricotta, nuts, egg white, cinnamon and pepper, stirring well.
  3. Stuff each shell with 2 slightly rounded Tbsp. of the spinach filling. Place in ungreased 2-quart baking dish.
  4. For sauce, combine undrained tomatoes, tomato paste, mint, sugar and garlic. Spoon sauce over the shells.
  5. Bake, covered in a 350 degree (Fahrenheit) oven for 30 minutes, or until heated through.

NOTES: I left out the mint and the sugar. I also used fresh spinach instead of frozen, and substituted pine nuts for the walnuts.