The Quick Cook: Presto pasta: Entrees in 30 minutes or less - Review

Sunset, Feb, 2002 by Linda Lau Anusasananan

Pasta has countless personalities, and a good share of them come together in the time it takes Tom Brokaw to cover the nightly news. Add salad, hearty bread, and a glass of wine for an ever-so-simple supper that you can vary almost endlessly.

Linguine with Artichokes and Lemon

PREP AND COOK TIME: About 30 minutes

MAKES: 2 or 3 servings

9 ounces fresh linguine

1 cup thinly sliced green onions

1/2 teaspoon chopped fresh or dried rosemary leaves

1 tablespoon olive oil

1 package (8 oz.) frozen artichoke hearts, thawed and quartered

3/4 cup fat-skimmed chicken broth or vegetable broth

1/2 cup dry white wine

1/4 cup whipping cream

1 teaspoon grated lemon peel

3 tablespoons chopped parsley Salt and pepper

Lemon wedges

1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.

3. Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.

Per serving: 419 cal., 28% (117 cal.) from fat; 15 g protein; 13 g fat (4.8 g sat.); 56 g carbo (7.3 g fiber); 92 mg sodium; 84 mg chol.

Variation: Substitute sliced red and yellow bell peppers for the artichoke hearts, or mushrooms for the artichokes and sherry for the white wine.

Linguine with Sausage and Kale

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

8 ounces dried linguine

12 ounces kale

1 red bell pepper (8 oz.)

1 onion (6 oz.)

2 cloves garlic

8 ounces linguisa (Portuguese) or kielbasa (Polish) sausages

1 tablespoon olive oil

1/4 teaspoon hot chili flakes

1 cup fat-skimmed chicken broth

1/4 cup grated parmesan cheese Salt and pepper

1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 8 to 11 minutes.

2. Meanwhile, rinse kale; trim off and discard tough stems. Cut leaves crosswise into 1/4-inch-wide strips. Rinse, stem, and seed bell pepper; cut lengthwise into 1/4-inch-wide slivers 2 inches long. Peel and thinly slice onion. Peel garlic and mince. Slice sausages diagonally 1/4 inch thick.

3. In a 12-inch nonstick frying pan or 5- to 6-quart pan over high heat, stir sausages in olive oil until lightly browned, 2 to 3 minutes. Add bell pepper, onion, garlic, and chili flakes; stir until onion begins to brown, 2 to 3 minutes. Add kale and stir until wilted, 1 to 2 minutes. Add broth and stir until boiling.

4. Drain pasta and return to pan. Add sausage mixture, cheese, and salt and pepper to taste. (If pasta has cooled down, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.

Per serving: 503 cal., 39% (198 cal.) from fat; 21 g protein; 22 g fat (7.2 g sat.); 56 g carbo (3.8 g fiber); 751 mg sodium; 42 mg chol.

Variation: Substitute chunks of boned, skinned chicken thighs for the sausages and mustard greens, Swiss chard, or spinach for the kale.

Pesto Penne with Green Beans and Potatoes

PREP AND COOK TIME: About 25 minutes

NOTES: This dish was inspired by a menu special from chef-owner Joe Jack at Luna Park in San Francisco. Use homemade or purchased pesto.

MAKES: 3 or 4 servings

12 ounces russet potatoes

12 ounces green beans, rinsed

12 ounces dried penne pasta

3/4 cup pesto (see notes)

Salt and pepper

Grated parmesan cheese

(1.) In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.

(2.) Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.

(3.) When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.

(4.) Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

Per serving: 633 cal., 34% (216 cal.) from fat; 18 g protein; 24 g fat (4 g sat.); 86 g carbo (4.7 g fiber); 346mg sodium; 7.5 mg chol.

Farfalle and Shrimp

PREP AND COOK TIME: About 20 minutes

MAKES: 3 or 4 servings

8 ounces dried farfalle pasta (also called bow-tie or butterfly) 1 onion (8 oz.), chopped

1 tablespoon olive oil

1 can (14 1/2 oz.) diced tomatoes

1/3 cup dry vermouth or dry white wine

1/3 cup fat-skimmed chicken broth

2 tablespoons drained capers

1 teaspoon dried thyme

12 ounces (51 to 60 per lb.) frozen peeled, deveined shrimp

3 tablespoons chopped parsley Salt and pepper