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Pasta magic: primavera perfection makes every meal simply "delicioso"
Ebony, April, 2008 by Charlotte Lyons
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If you nave a package of pasta in your kitchen, it's like having a little magic when preparing a meal. Because of its versatility, pasta can be the centerpiece in a variety of delectable creations, ranging from main dishes, salads, side dishes and desserts. The following recipes will produce some creative, tasty dishes, and they all have one thing in common pasta.
NAME THAT PASTA! THINS YOU KNOW THE NAME OF YOUR FAVORITE PASTA? TEST YOUR KNOWLEDGE AND SEE!
1. Angel Hair, Capellini (fine hairs)
2. Linguine (little tongues)
3. Small Shells
4. Rotelle (little wheels)
5. Spinach Spaghetti (a length of cord)
6. Fusilli (twisted spaghetti)
7. Bow Ties, Farfalle (butterflies)
8. Rotini (spirals or twists)
DID YOU KNOW ...
The only time you should rinse pasta after draining is when you are using it in a cold dish of when you arcs not going to sauce it and want to serve it immediately. In these cases, rinse the pasta under cold water to stop the cooking process.
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PENNE W/PESTO AND GRAPE TOMATOES
1 pound penne pasta (or other pasta)
1/2 cup crumbled feta cheese
1 pint grape or cherry tomatoes, cut
in half
1/2 cup ripe olives, cut in half
1/2 cup prepared pesto
Cook pasta as directed on package
and reserve 1/4 cup of pasta cooking
water. Drain pasta and transfer to serving
bowl. Add the feta cheese, olives
and tomatoes. Gently toss to mix. Add
the pesto and reserved cooking water
and toss to coat. Garnish with fresh
basil leaves if desired.
Yields 6 servings
Calories 438, Total Fat 15g, Cholesterol 17 mg, Carbohydrate 61 g,
Protein 15g, Sodium 385mg
PASTA FACTOIDS WHAT YOU SHOULD KNOW ...
Thin delicate pasta (such as angel hair or thin spaghetti) is better with thin sauces.
Thicker pasta (such as fettuccine) works well with heavier sauces.
Uncooked, dry pasta can be stored in your cupboard for up to one year. Keep in a cool dry place.
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RIGATONI W/TUNA, ASPARAGUS AND LEMON
1 pound rigatoni
1 pound thin asparagus, ends
trimmed and cut into
1/2-inch pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 6-ounce can solid white tuna,
drained
2 tablespoons drained capers
1/4 cup fresh lemon juice
1 teaspoon grated lemon rind
1/4 cup snipped fresh chives
Salt and pepper to taste
Cook pasta as directed on package; add the asparagus 3 minutes before
pasta is done. Drain pasta and asparagus. Heat the olive oil in a large
nonstick skillet over medium heat. Add the garlic; cook and stir until
tender, about 1 minute. Add the tuna to skillet and flake. Add the
pasta, asparagus, capers, lemon juice, lemon rind and chives. Season
the pasta mixture with salt and pepper if desired. Toss to mix
and coat. Pour into serving bowl.
Yields 6 servings
Calories 395, Total Fat 9g, Cholesterol 12mg, Carbohydrate 60g, Protein
18g, Sodium 144mg
PASTA FACTOIDS WHAT YOU SHOULD KNOW ...
TO keep pasta from sticking, use plenty of water (about 4 to 6 quarts for each pound of pasta) and don't overcook it. Follow the package directions.
TO prevent pasta from becoming soft and mushy, do not allow the pasta to be in the water any longer than necessary. Only add the pasta to the water when it is at a full boil.
Adding salt to the water when cooking pasta will help firm the pasta and bring out the flavor
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PASTA FACTOID
Perfectly cooked pasta should be "al dente" or firm to the bite, yet cooked through.
FUSILLI WITH LAMB RAGU
2 tablespoons olive oil
1 medium carrot,
finely chopped
1 small onion,
finely chopped
1 celery rib,
finely chopped
3 cloves garlic, minced
1 1/2 pounds
ground lamb
1 teaspoon each
chopped dried
rosemary and
thyme, crushed
1/2 teaspoon each
dried marjoram and
oregano, crushed
1 tablespoon
tomato paste
1/4 cup dry red wine
1 28-ounce can
crushed tomatoes,
undrained
1 cup low-sodium
broth
Salt and pepper
to taste
1 pound fusilli pasta
(or different-shaped
pasta)
2 tablespoons
chopped fresh basil
Grated Parmesan
cheese
Heat olive oil in large heavy saucepan or Dutch oven. Add
the carrot, onion, celery and garlic. Cook and stir until vegetables
are tender, about 5 minutes. Add the lamb, rosemary,
thyme, marjoram and oregano. Cook and stir until the
liquid evaporates, about 5 minutes. Stir in tomato paste, wine,
tomatoes and broth. Season with salt and pepper if desired. Bring
mixture to a boil and reduce heat to moderately low heat. Partially
cover and cook about 25 to 30 minutes, stirring occasionally. Cook
fusilli as directed on package and drain. Place hot pasta in serving
bowl and pour sauce over pasta. Toss to coat pasta. Sprinkle with
basil. Serve with grated Parmesan cheese.
Yields 8 servings
Calories 531, Total Fat 25g, Cholesterol 62mg, Carbohydrate 52g,
Protein 25g, Sodium 219mg
COPYRIGHT 2008 Johnson Publishing Co.
COPYRIGHT 2008 Gale, Cengage Learning
