Pasta to the Rescue

These suppers are a great solution as your schedule picks up with the longer days. All the recipes here are ready to serve in about 30 minutes. For heartier versions, stir in chopped, cooked chicken or leftover diced ham. Salad and garlic bread or rolls are perfect to round out each dish. -VICKI A. POELLNITZ

Garlic-Herb Pasta

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 18 MIN.

8 oz. uncooked thin spaghetti

5 garlic cloves, minced

2 Tbsp. olive oil

2 lb. plum tomatoes, cut into eighths

3 Tbsp. minced fresh parsley

3 Tbsp. thinly sliced or chopped fresh basil

1 tsp. salt

¼ tsp. freshly ground pepper

Freshly grated Parmesan cheese

1. Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm.

2. Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.

BRENDA RUSSELL

SIGNAL MOUNTAIN, TENNESSEE

Bacon Bow Tie Pasta

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 25 MIN.

½ (16-oz.) package bow tie pasta

½ lb. bacon

1 (8-oz.) package cream cheese, softened

¼ cup butter, softened

1 ½ tsp. Italian seasoning

2/3 cup milk

½ cup grated Parmesan cheese

1. Cook pasta according to package directions; drain. Keep warm.

2. Cook bacon according to package directions; drain well, and crumble.

3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.

4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and ½ cup grated Parmesan cheese. GAIL CARTER

IRMO, SOUTH CAROLINA

Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk. Proceed as directed.

For More Info

Top-rated pasta dishes:

southernliving.com/april2007

Herbs How-to

Chiffonade (shihf-uh-NAHD): This French term means "made of rags." In the kitchen, it describes lettuces or fresh herbs, such as basil and sage, which are cut into thin strips or shreds. The slender pieces are perfect for tossing in pasta dishes and salads. They also make an impressive garnish.

* If stirring chiffonade into a dish without cooking, wait until the last minute to cut, as the edges will quickly darken.

* Use a sharp knife for clean cuts. A dull blade will only mash and tear the herb.

* Wash basil, and pat dry with paper towels. Remove and discard stems. Stack leaves, starting with larger ones on the bottom. If using really big leaves, cut into strips lengthwise and stack. Tightly roll up cigar style. Roll lengthwise for shorter shreds and from the stem end to the tip for longer pieces.

* Using a rocking motion, start with the tip of the knife on the cutting board, and cut all the way through the herb roll each time. The closer together your cuts, the finer your chiffonade will be. Separate the strips using your fingers.

Copyright Southern Progress Corporation Apr 2007
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