Italian Made Fresh

Southern Living, Apr 2005

The scent of wholesome, fragrant ingredients will entice you to the kitchen.

The smell of fresh garlic sizzling on your cooktop, the scent of fresh sage, and a simple tomato sauce seasoned with mint are sure to make your mouth water. These recipes are guaranteed to reinvigorate your cooking regimen. Built around fresh and healthy ingredients, their flavors are irresistible-and you'll reap plenty of health benefits too. Boot the idea of oily restaurant pasta swimming with butter. The best Italian in town is at your house tonight.

FRESH VEGETABLE PENNE

MAKES 6 SERVINGS

PREP: 25 MIN., BAKE: 30 MIN., COOK: 25 MIN.

Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. To lower the amount of sodium in the recipe, use a low-sodium broth and reduce the amount of salt called for.

1 (2-pound) butternut squash, peeled and cut into 1½-inch cubes

Vegetable cooking spray

1 tablespoon olive oil, divided

¾ teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

1 cup chopped leek (about 1 medium)

½ teaspoon minced fresh garlic

1½ cups vegetable or chicken broth

½ cup fat-free half-and-half

16 ounces uncooked penne pasta

½ cup frozen baby sweet peas

1 tablespoon chopped fresh sage leaves

1/8 to ¼ teaspoon dried crushed red pepper

¼ cup shredded Italian three-cheese blend

Garnish: fresh sage leaves

PLACE squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat.

BAKE at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

HEAT remaining 2 teaspoons oil in a large nonstick skillet over mediumhigh heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.

PROCESS butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

COOK pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

ELLEN WADE

ROANOKE, VIRGINlA

Calories 386 (11 % from fat); Fat 4.8g (sat 1.3g, mono 17g, poly 0.3g); Protein 14g; Garb 73g; Fiber 6.1g; Chol 3.3mg; Iron 3.6mg; Sodium 1,149mg; Calc 132mg.

WHITE BEAN-AND-ASPARAGUS SALAD

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 4 MIN., CHILL: 1 HR.

After cooking the asparagus, this is practically a dump-and-stir recipe.

½ pound fresh asparagus, trimmed

7 dried tomatoes

1 garlic clove, minced

1 tablespoon brown sugar

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon water

1 teaspoon spicy brown mustard

¼ teaspoon dried rubbed sage

¼ teaspoon salt

¼ teaspoon pepper

1 (19-ounce) can cannellini beans, rinsed and drained

¼ cup chopped red onion

2 teaspoons drained capers

1 (5-ounce) bag gourmet mixed salad greens

1 tablespoon shredded Parmesan cheese

SNAP off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1 -inch pieces, and chill until ready to use. Chop tomatoes.

WHISK together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill I hour. Serve asparagus mixture over salad greens; sprinkle with cheese.

PATRICIA A. HARMON

BADEN, PENNSYLVANIA

Calories 127 (39% from fat); Fat 5.5g (sat 1g, mono 3.6g, poly 0.8g); Protein 4.8g; Garb 15.3g; Fiber 4.4g; Chol 1.3mg; Iron 2mg; Sodium 35tmg; Calc 61mg.

ITALIAN CARAMELIZED ORANGES

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 15 MIN., CHILL: 8 HRS.

This recipe comes from Crescent Dragonwagon's book, Passionate Vegetarian (Workman Publishing, $24.95). Serve over low-fat ice cream with chocolate biscotti for a refreshing finale.

6 small oranges

1 cup sugar

¼ cup water

1 tablespoon corn syrup

¼ cup fresh orange juice

1 teaspoon fresh lemon juice

1 tablespoon orange liqueur

GRATE oranges to equal 2 teaspoons grated rind; set rind aside.

PEEL oranges. Remove and discard white pith; separate into sections. Place orange sections in a heatproof serving bowl; set aside.

COOK sugar, ¼ cup water, and corn syrup in a heavy saucepan over medium heat, stirring often until sugar dissolves.

INCREASE heat to medium high, and bring mixture to a boil. Boil, without stirring, 8 to 12 minutes or until syrup is a pale golden-amber color. Carefully stir in orange juice, lemon juice, and orange rind. (Mixture will harden.) Cook, stirring constantly, 3 minutes or until mixture returns to liquid consistency.