Pasta Dishes Just Got Healthier – Take A Lighter Look At Comfort Food

Crunchy Veggie Tuna Rigatoni Salad
Hungry Kids Tuna Pasta Salad
Shrimp Veggie Mix Rotini Salad
Dilled Salmon Shell Pasta Salad
Mediterranean Sunset Penne Salad
Easy Spaghetti Caprese
Savory Vinaigrette Dressed Tubetti Veggie Salad
Spicy Chilled Summer Pasta And Veggie Salad
Cool Dressed Summer Rotini Veggie Salad
Little Rascals Macaroni Salad
Ranch Style Peas And Carrots Pasta Salad
Balsamic Avocado Dressed Rotini Salad
Basil Kissed Tomato Spinach Pasta
Easiest Pesto Peppers And Penne Skillet
Basil Lemon Linguine With Cannellini
Spaghetti With Cauliflower Anchovy Sauce
Fettucine With Lemony Asparagus And Salmon Sauce
Orzo Lentil Skillet With Herbed Feta
Creamy Tofu Tomato Rotelle With Fresh Basil
Angel Hair With Hot Curry Sauce
Saucy Puttanesca Bow Tie Dinner
Thai Peanut Sauce Ramen Soup
Linguine With Fresh Tomatoes And Avocado Cream Sauce
Linguine With Feta Creamed Spinach Sauce
Roasted Asparagus Penne Dressed With Parmesan Garlic Butter
Make-Ahead Fresh Tomato Basil Tossed Pasta Dinner
Bleu Cheese And Broccolini Tossed Orecchiette Skillet
Rotini Pasta Tossed With Garlic Parmesan Broccoli
Easy Saucy Spinach Feta Mostaccioli
Mushroom Medley Pesto Rigatoni Skillet Dinner

Crunchy Veggie Tuna Rigatoni Salad

2 cups uncooked rigatoni pasta
1/4 to 1/2 cup Green Goddess salad dressing (or other creamy dressing you like)
1/2 cup young zucchini, diced
1/2 cup carrots, diced
1/4 cup celery, diced
1/4 cup sweet onions, diced
2 cans (6.5 oz size) white tuna (albacore) in water, drained
salt and pepper to taste
lettuce (optional)

Cook rigatoni according to directions on the box, drain well. I use rigatoni because it has ridges which makes the salad dressing stick better.
In a large bowl, put the drained rigatoni, add the dressing, and toss until blended well.
Add the veggies and mix again.
Last, add the tuna and toss gently, making sure you don’t break the tuna up too much. You still want some chunks, not totally shredded.
Taste and add salt and pepper if needed.
Cover and put in refrigerator to chill until ready to serve.
Serve chilled.
Makes 2 good size servings or 4 small servings, which could be served on top of a bed of lettuce.

Hungry Kids Tuna Pasta Salad

1 box (8 oz size) shell shaped pasta
1 chopped shallot
1 cup mayonnaise
1/2 cup sour cream
1 can (6.5 oz) Solid White Albacore Tuna in water, drained
1 box (10 oz size) frozen sweet peas, thawed at room temperature
Salt and pepper to taste

Cook pasta in a big pot of boiling salted water, drain very well through a colander; set aside.
In a large bowl, add the shallot, mayonnaise, and sour cream and whisk until smooth.
Add cooked pasta to bowl with dressing, tossing to coat pasta well.
Add the tuna and peas, tossing gently to coat well, but be careful not to break up tuna too much or smash the peas.
Taste, add salt and pepper if needed.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve chilled.
Will feed 2 to 4.

Shrimp Veggie Mix Rotini Salad

1 cup rotini pasta
1 pkg (16 oz) frozen carrot and snap peas
1/2 cup honey mustard salad dressing
1 cup grape tomatoes, cut in half
1 pkg (9 oz) frozen cooked shrimp, thawed and drained
salt and pepper to taste

Cook rotini in a big pot of water with salt, as directed on package.
Meanwhile, put carrot and snap peas in a large colander. (You’re going to drain the rotini over these veggies)
When rotini is cooked, drain over the veggies in colander, shake, draining well.
When completely drained, dump the rotini/veggies into a large bowl.
Stir in the salad dressing, and mix well.
Add the tomatoes and the thawed shrimp, toss to combine. If you need to add a little more dressing, you can do that now. Taste and add salt and pepper if desired.
Cover bowl and put in refrigerator for at least 1 hour.
Take out of refrigerator and mix lightly again, then let sit for 5 to 10 minutes before serving.
Serve chilled.
Serves 4 to 6.

Dilled Salmon Shell Pasta Salad

1 pkg (8 oz) shell pasta
1/4 cup chopped red onion
1 Tbsp chopped fresh dill
1/4 cup balsamic Vinaigrette
1/4 tsp freshly ground black pepper
3 cans (6 oz size) Alaskan salmon, drained

Cook the shell pasta in a big pot of boiling, salted water until just al dente; drain well and set aside to cool.
In a large bowl, add the onion, dill, balsamic Vinaigrette, and black pepper, and mix together until combined well.
Add the salmon to the Vinaigrette mixture and mix gently so the salmon does not break down too much, but separates into bite size chunks.
Add the drained pasta to the salmon/Vinaigrette mixture and toss gently.
Taste and season accordingly.
Serve immediately at room temperature or chill for 30 minutes and serve cold.
Serves 6 to 8.

Mediterranean Sunset Penne Salad

1 (1 lb box) mini penne pasta
4 Tbsp extra-virgin olive oil
1 small red onion, diced
2 celery stalks, diced
1/4 cup chopped sundried tomatoes
1/4 cup chopped roasted red sweet bell pepper
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped black (ripe) olives
1 can (15 oz) cannellini beans
1 lemon, juiced
2 Tbsp capers
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Cook pasta in a large pot of boiling water with salt added; drain well and put in a very large bowl, then pour olive oil over the penne and toss to combine; set aside.
In a separate bowl, put all the remaining ingredients and mix until combined well.
Add this mixture to the pasta, toss to combine, taste for seasonings and adjust if needed.
Cover bowl and place in refrigerator for 1 to 2 hours so flavors combine.
When ready to serve, remove from refrigerator and let sit at room temperature for 15 minutes to remove some of the chill.
Toss again and serve cool.
Serves 4 to 6.

Easy Spaghetti Caprese

1 pkg (8 oz) uncooked thin spaghetti
1 Tbsp extra-virgin olive oil, more or less as desired
4 large Roma tomatoes, washed and diced
1/4 cup fresh basil leaves, cut chiffonade style
3 ounces fresh soft mozzarella (deli packaged), cut in bite size pieces
8 whole pitted black olives, rough chopped
2 green onions, chopped
salt and pepper to taste

Cook spaghetti in a large pot of boiling water with salt, according to package directions, making sure it remains al dente; drain and put in a very large bowl, add olive oil and toss to coat well, adding a bit more if you want your pasta oilier.
Add the remaining ingredients and toss gently. Taste and add salt and pepper as needed for flavor. Serve at room temperature either on plates or in pasta bowls.
Serves 4.

Savory Vinaigrette Dressed Tubetti Veggie Salad

1 (1 lb) pkg tubetti
1 1/4 teaspoon salt
1 head broccoli, cut into bite size florettes
3 garlic cloves
1 Tbsp dried oregano
1 tsp Dijon mustard
3/4 cup red wine vinegar
1/2 cup olive oil
2 regular carrots, peeled and sliced into matchsticks
1 red bell pepper, cored and thinly sliced into strips
1/2 cup parsley, finely chopped
salt and pepper to taste

Put tubetti pasta in a large pot of boiling water, add the 1 1/4 teaspoon salt, and cook until just short of being al dente, then add broccoli and cook for a minute longer, just until pasta is al dente. Drain pasta and broccoli very well through a colander and transfer to a large bowl; set aside.
In a food processor combine the garlic, oregano, mustard, and vinegar, pulsing until just combined.
With motor running, start gradually drizzling in oil, processing until a smooth vinaigrette dressing
is formed.
Pour this vinaigrette dressing over the drained tubetti and broccoli in the bowl and toss to coat well.
Add the carrots, red bell pepper, and parsley, tossing gently until blended. Taste and salt and pepper if needed.
Serve immediately.
Serves 4 to 6.

Spicy Chilled Summer Pasta And Veggie Salad

1 1/4 cup spicy tomato juice (like V-8)
1 1/2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 (16 oz) pkg uncooked ziti (or pasta of your choice)
2 young cucumbers, scrubbed, scored, and diced
1 regular carrot, peeled and diced
1 stalk celery, diced
2 green onions, chopped
1/2 green bell pepper, diced
salt and pepper to taste

Mix the dressing ingredients (everything except the ziti and vegetables) in a bowl using a whisk to thoroughly combine, then cover and refrigerate while preparing the pasta.
Cook the pasta in a large pot of boiling, salted water until just al dente; drain well and chill.
When pasta is chilled, remove from refrigerator and put in a large serving bowl.
Add all the veggies to the bowl with the pasta, then drizzle on the chilled salad dressing, mixing and adding more until you have enough on the salad for your taste.
Add salt and pepper if needed.
Serve chilled.
Will serve 4 to 6.

Cool Dressed Summer Rotini Veggie Salad

1 box (12 oz) tri-color rotini pasta
1 Tbsp olive oil
8 grape tomatoes, halved
2 cucumbers, diced
3 stalks celery, diced
1 red bell pepper, diced
1 carrot, diced
1 green onion, chopped
1 (8 oz size) bottled Italian salad dressing (choose your favorite)

Cook the pasta according to package directions, but make sure they are al dente and not soft; drain thoroughly, put in a bowl and toss with olive oil, then put in refrigerator to chill completely.
Prepare all the veggies, put them all in a glass or plastic bowl, add the dressing and stir to combine. Put in the refrigerator to chill.
When both the pasta and veggies are completely chilled, bring them out and put them together in one big bowl, tossing to combine well.
Taste and season if necessary (but the Italian dressing has a lot of salt and seasonings already, so you may not need to.)
Serve chilled.
You could add a protein to this dish easily by adding a can of Navy beans (drained and rinsed), or some cooked chicken or shrimp.
Will serve 2 to 4.

Little Rascals Macaroni Salad

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped fine
2 Tbsp chopped crispy dill pickles
1 stalk celery, chopped fine
1 green onion, chopped fine
3/4 cup Italian dressing

Bring a big pot of salted water to a boil, then add macaroni and cook until al dente; drain well through a colander.
In a large bowl, put the macaroni, eggs, pickles, celery, onions, and Italian dressing; toss gently to coat well.
Taste and add salt and pepper if desired.
Cover bowl and refrigerate for 30 minutes before serving, then serve cold.
Serves 2 to 4.

Ranch Style Peas And Carrots Pasta Salad

1/2 cup mayonnaise
1/2 cup sour cream
1 pkg (1 oz) dry Ranch Style dressing mix
1/2 tsp onion powder
3 cups uncooked shell shaped pasta
1 regular carrot, peeled and shredded (like cheese)
1 cup frozen peas, thawed
1/4 cup crumbled, crisp bacon

In a large bowl, prepare dressing by whisking together the mayonnaise, sour cream, dry dressing mix, and onion powder. Cover bowl and refrigerate for 30 minutes.
Meanwhile prepare the pasta. Bring a pot of salted water to boil, add pasta, and cook just until al dente; drain in colander and set in refrigerator to cool.
Grate the carrots into strips using the large cutter size on a box grater to form strips of carrot.
Let peas thaw at room temperature, or rinse under cold water and drain.
Make sure your bacon is cooked crisp, cooled, and crumbled.
When dressing has cooled for 30 minutes, remove from refrigerator and add pasta to the dressing bowl, then add carrots and peas, and toss to combine.
Cover again and put salad back in the refrigerator for about 1 hour so the flavors can combine.
Remove from refrigerator and sprinkle crumbled bacon over the salad before serving.
Serve chilled.
Will serve 2 to 4 people.

Balsamic Avocado Dressed Rotini Salad

1 box (16 oz) rotini pasta
1 Tbsp olive oil
2 avocados, ripe
1 Tbsp balsamic vinegar
1 Tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
fresh grated Parmesan cheese (optional)

Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm.
In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth.
Add the warm cooked pasta to the bowl with creamy avocado-balsamic mixture and toss until pasta is coated.
Add the herbs to the pasta bowl and stir.
Cut the other avocado into bite size pieces and add to bowl.
Add the grape tomato halves to the bowl.
Toss gently together, then taste and add salt and pepper if desired.
You may wish to drizzle in more balsamic vinegar, then toss, and taste again and adjust seasonings.
Serve immediately or you may chill this and eat later. If you chill it in the refrigerator, remove and let sit out for 10 to 15 minutes before serving. Avocados taste best at room temperature or just a touch cooler.
Serves 4.

Basil Kissed Tomato Spinach Pasta

3 Tbsp Olive Oil
5 garlic cloves, minced
1 medium onion, diced
salt and pepper to taste
1 can (14 oz size) navy beans, drained
5 medium size fresh ripe tomatoes, chopped
1/4 cup chopped fresh basil
1 lb. fresh baby spinach
1 lb. box whole wheat spaghetti pasta, cooked as directed on box, and kept hot
Freshly grated Parmesan cheese for garnish

In a very large skillet over medium heat, pour the olive oil, add the onions, and saute just until the onion softens, then add the garlic and cook together 1 minute longer, stirring.
Add salt and pepper to taste, then stir in the navy beans and tomatoes and lower heat, simmering for 5 minutes.
(Make sure you have the pasta started now so it’s cooked and hot when the spinach mixture is done.)
Add to the skillet the basil and fresh spinach and toss, cooking until the spinach wilts and the mixture is hot.
When the spinach is wilted, add the hot drained pasta, and toss to combine.
Serve hot.
Grate Parmesan cheese on top of each serving for more flavor.
Serves 4.

Easiest Pesto Peppers And Penne Skillet

2 cups penne pasta
1 Tbsp olive oil
1 pkg (16 oz) frozen mixed bell peppers and onions
1 pkg (10 oz) basil pesto
reserved pasta water
salt and pepper to taste
fresh grated Parmesan cheese for garnish

Bring to boil a large pot of salted water, add penna, and cook (don’t boil too hard) until just tender; drain into a bowl – you’ll need some of the reserved pasta water later.
Meanwhile, put a large heavy skillet on medium heat, add olive oil and pepper/onion mixture, stirring until crisp-tender, not soft. Add the drained pasta and pesto to the skillet, turn heat down to low, and stir until mixture is heated through.
Add 1/2 cup of the reserved pasta water, stir until a sauce develops. If you want more sauce, add more reserved pasta water, and continue to stir.
When you’re happy with the sauce, continue cooking over low heat just until everything is hot.
Serve hot in pasta bowls, grating Parmesan cheese over each serving.
Serves 4 to 6 people.

Basil Lemon Linguine With Cannellini

1 (1 lb) box uncooked linguine
1 can (15 oz) cannellini beans, rinsed and drained well
1 lemon
4 Tbsp olive oil
1 cup fresh basil leaves (packed tight in cup)
1/2 tsp salt
1/4 tsp black pepper
reserved pasta cooking water
fresh grated Parmesan for serving

Cook pasta in a large pot of boiling, salted water, until just tender, not over cooked.
Add beans to pot just before draining, stir, then drain pasta and beans into a colander over a pot to reserve cooking liquid.
When linguine is totally drained, dump it with the beans into the cooking pot, cover and keep warm.
While you’re cooking the pasta, put a small skillet on the stove over medium heat and pour in 2 tablespoon2 of the olive oil.
Over the skillet, zest the whole lemon, cooking and stirring in the olive oil, about 1 minute, until fragrant and just turning golden in color; remove from heat.
Into a food processor or blender, scrape the cooked lemon zest, oil and all, and the basil.
Then juice all the lemon and pour the juice into the food processor, plus the salt and pepper.
Now turn the food processor on and process until smooth.
Start adding the reserved pasta liquid into the food processor, 1 tablespoon at a time, processing, adding, processing, until you have your desired consistency. (You may use around 1/2 cup of reserved liquid for this process, more or less.)
When you have your basil sauce ready, pour into the hot linguine/bean mixture and toss until coated well.
Serves 4 to 6 good sized servings.
Serve hot.
Grate fresh Parmesan on top of each serving.
You can stretch this a bit more, and make it even healthier, by adding another can of beans.

Spaghetti With Cauliflower Anchovy Sauce

1 box (1 lb) thin spaghetti
2 tsp salt
3 tablespoon(s) olive oil
1 medium size head fresh cauliflower, clean and chopped
1/4 tsp salt
1/4 cup water
1 oz anchovy fillets, patted dry
3 garlic cloves, minced
1/4 cup fresh flat-leaf parsley (packed tight) finely chopped
1/2 tsp freshly ground black pepper

Put large pot of water on high heat and bring to a boil, add salt, then drop in spaghetti and cook until still a bit solid, but just starting to soften, and drain through a colander over a bowl, reserving the water; return spaghetti to pot and set aside, with cover on to keep warm.
Put a large skillet over medium-high heat, add 2 of the tablespoons olive oil.
Add cauliflower to skillet and 1/4 teaspoon salt; stir and cook 2 or 3 minutes or until starting to brown and soften.
Add 1/4 cup water to the skillet and cook 3 or 4 minutes or until the cauliflower is fork tender, stirring occasionally.
Reduce heat to medium and add anchovies, garlic, and remaining olive oil; cook 1 to 2 minutes, stirring to break up anchovies into smaller pieces.
Uncover the big pot containing the drained spaghetti and add parsley, hot cauliflower/anchovy mixture, 1/2 cup of the reserved pasta cooking water, and 1/2 teaspoon freshly ground black pepper.
Put pot over burner on medium heat and cook 1 or 2 minutes more or until pasta is al dente, stirring well to combine as it cooks.
Add more of the reserved pasta water if the spaghetti needs to cook more or if the mixtures seems dry.
Serve hot in pasta bowls with a sprinkle of Parmesan cheese if desired.
Serves 4 to 6.

Fettucine With Lemony Asparagus And Salmon Sauce

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
Into small bowl, put the lemon zest, add the cream, stirring to combine.
Into another small bowl, put the lemon juice.
In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn’t get watery. Sprinkle on Parmesan cheese and toss.
Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.
Serves 4 to 6.

Orzo Lentil Skillet With Herbed Feta

1 Tbsp olive oil
1 medium red onion, finely chopped
1 can (15 oz) lentils, rinsed and drained
6 oz. uncooked orzo pasta
1/2 cup crumbled feta cheese
1 tsp dried oregano

Heat oil in large skillet over medium heat.
Add the onion and cook about 4 to 5 minutes or until just softened.
Stir in lentils, orzo, and 1 1/2 cups water, and add salt and pepper to taste.
Cover skillet, reduce heat, and simmer 10 to 12 minutes, or until orzo is tender and all the liquid is absorbed.
Uncover and sprinkle feta on top, sprinkle with oregano, cover and let sit for 1 minute.
Serve hot in pasta bowls.
Serves 4.

Creamy Tofu Tomato Rotelle With Fresh Basil

4 oz. soft tofu, diced
1 Tbsp olive oil
3 medium Roma tomatoes, chopped, divided
1/2 cup hot water
2 cups uncooked rotelle pasta
1/2 cup chopped fresh basil leaves
fresh grated Parmesan cheese for garnish (optional)

In food processor, put tofu, olive oil, 1 cup of the chopped tomatoes, and 1/2 cup hot water.
Process at puree level for about 2 to 3 minutes, or until mixture is smooth. Make sure you shut the processor off once or twice to scrape down the sides with a rubber spatula.
Add more water if necessary to get the consistency of a thick sauce, about like yogurt. Set aside.
Cook pasta in large pot of boiling, salted water according to directions on box; drain well and return to pot.
Into the hot rotelle, add the tofu-tomato puree, then add the remaining chopped tomatoes and the chopped basil, toss to combine.
Salt and pepper to taste.
Serve hot with a sprinkle of Parmesan cheese if desired.
Serves 4.

Angel Hair With Hot Curry Sauce

1 (1 lb) pkg uncooked angel hair pasta
2 cups chicken broth
2 Tbsp hot curry paste
2 lightly beaten eggs
1/2 cup of chopped scallions
salt and pepper to taste
grated fresh Parmesan cheese for serving (optional)

Cook pasta in large pot of salted water according to directions on box, being careful not to overcook as angel hair cooks fast; drain well and return to pot to keep warm.
In a separate pot, add the chicken broth, hot curry paste, and whisk together.
Put pot over medium-low heat and bring just to a simmer, then whisk in eggs, whisking constantly for 30 seconds.
Pour this sauce into the cooked pasta, add the scallions, stir, salt and pepper to taste, and heat through.
Serve hot in pasta bowls, and top with Parmesan cheese if desired.
Will serve 4 to 6.

Saucy Puttanesca Bow Tie Dinner

1 pkg (8 oz) bow tie pasta (farfalle)
2 Tbsp olive oil
1 1/2 cup onion, diced
4 garlic cloves, minced
1/4 tsp cayenne pepper
2 tsp anchovy paste
1 can (35 oz) diced tomatoes
1 Tbsp capers
1/4 cup sliced black olives
salt and pepper to taste
freshly grated Parmesan cheese for topping (optional)

Cook pasta in a large pot of water with salt according to package directions, making sure you don’t overcook; drain well, return to pot to keep warm.
Meanwhile, in a large deep skillet, put the olive oil over medium heat, add onion and cook for 4 or 5 minutes, stirring, until onion begins to get soft and transparent.
Into the skillet, add garlic, cayenne pepper, and anchovy paste, stir and cook for another 5 minutes.
Add the diced tomatoes, capers, and olives to the skillet, stir and cook just until heated through.
Taste for seasonings and add salt and pepper to taste. Anchovy paste is quite salty, so you may not need to salt. Be sure to taste first.
To serve, pile pasta on plates or in bowls and spoon hot sauce over the top. Grate Parmesan cheese on top if desired.
Serves 4.

Thai Peanut Sauce Ramen Soup

4 cups cilantro
4 Tbsp canola oil
1 cup roasted peanuts, unsalted
1 pkg Ramen noodles (omit seasoning pkg)
2 green onions, cut into 2 inch pieces then into long strips
crushed peanuts for garnish (optional)
salt and pepper to taste

Make a puree in the food processor out of the cilantro, canola oil, and roasted peanuts. Process until smooth, adding more oil if necessary to reach a consistency that is between spooning and pouring.
Taste and add salt if desired.
Cook the Ramen noodles (without the packet of seasoning) as directed on the package.
Add the puree to the pot with the cooked Ramen and stir to combine.
Spoon Ramen into bowls, then lay onions on top of each serving.
Serve hot or at room temperature.
Serves 2 to 4.

Linguine With Fresh Tomatoes And Avocado Cream Sauce

1 (8 oz) pkg uncooked pasta
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved

Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
Clean and pit the avocados, scooping the flesh into a food processor.
Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor.
Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.Add more reserved pasta cooking water if the consistency is too thick, blending until smooth.
You want a thick sauce consistency, not watery.
Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed. You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
Serve warm in pasta bowls or plates.
Serves 2 to 4

Linguine With Feta Creamed Spinach Sauce

1 pkg (16 oz) linguine, regular or spinach pasta
1 Tbsp olive oil
2 pkg (10 oz size) frozen chopped spinach, thawed in colander and liquid squeezed out
1/4 cup sour cream
1/4 tsp salt
1/4 tsp black pepper
dash garlic powder
8 ounces crumbled feta cheese

Bring a pot of water with salt to a boil, add linguine, and cook until just al dente; drain through a colander and put linguine back in pot, add olive oil and toss together, then cover and keep warm.
In a saucepan, put the spinach, sour cream, salt, black pepper, garlic powder, and feta cheese. Put over low heat, stir and cook until creamy and incorporated well.
Pour the spinach mixture over the linguine, toss to coat, taste and season if necessary, and serve hot.
Serves 4.

Roasted Asparagus Penne Dressed With Parmesan Garlic Butter

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Preheat oven to 400 degrees.
Put a big pot of salted water on the stove, and bring to a boil.
While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown – don’t let them get too soft or turn dark brown.
During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
Check the asparagus; it should be almost ready to come out. But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.
Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.
Serves 4 to 6.

Make-Ahead Fresh Tomato Basil Tossed Pasta Dinner

8 plum (Roma) tomatoes, cleaned and diced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 cup olive oil
1 tsp kosher salt
1/4 tsp black pepper
dash red pepper flakes
1 (16 oz) box penne (or pasta of your choice)
1 cup fresh mozzarella, diced

In a glass bowl put the diced tomatoes, garlic, basil, olive oil, salt, pepper, and red pepper flakes and stir to combine. Cover with plastic food wrap and let sit at room temperature so flavors combine. This should be done ahead of time and sit out for at least 1 hour, but can be all day or even overnight. The idea is to make the tomato-basil sauce ahead so all you have to do at dinnertime is cook the pasta.
When ready to prepare: Cook pasta in large pot of boiling, salted water, until just al dente. Drain very well, and return to pot.
Immediately (while pasta is hot) add the tomato-basil sauce to the pasta, add the mozzarella, and toss all together until combined.
Turn out into a large pasta serving bowl and serve warm with crusty bread alongside.
Will serve 4 to 6 people, but you can add a salad to round out the meal and serve more people.

Bleu Cheese And Broccolini Tossed Orecchiette Skillet

1 cup dried orecchiette, uncooked
2 Tbsp extra-virgin olive oil
2 cups broccolini, florets only
1/2 cup crumbled bleu cheese
1 lemon, zested

Cook pasta according to package directions.
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil and add the broccolini and cook, stirring occasionally, until crisp-tender.
Check pasta, and when it is al dente, drain it through a colander, then immediately add the pasta to the skillet with the broccolini.
Remove the skillet from the burner and drizzle with the remaining 1 tablespoon olive oil.
Add the lemon zest and bleu cheese to the skillet and toss to combine well.
Serve warm out of the skillet or turn out into a large pasta bowl and serve warm at the table.
Makes 2 servings, but can easily be doubled or tripled.
You can choose any pasta if you don’t have orecchiette.

Rotini Pasta Tossed With Garlic Parmesan Broccoli

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
Season with salt and pepper to taste and serve hot.
Serves 4.

Easy Saucy Spinach Feta Mostaccioli

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
salt and pepper to taste

Put a big pot of salted water on the stove on high to boil.
Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer, stirring occasionally. The mixture should bubble slowly, not boil, and not stand still.
When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
Taste and season with salt and pepper if necessary.
Serve hot.
Will serve 4 people, or more with side dishes included, such as salads and breads. You can also stretch this by adding meat or other protein.

Mushroom Medley Pesto Rigatoni Skillet Dinner

1 box (16 oz) uncooked rigatoni
1/2 cup pine nuts
3 Tbsp olive oil, divided
8 ounces mixed-variety fresh mushrooms (button, shiitake, oyster, portebello)
1 or 2 garlic cloves, minced or grated
1/2 cup vegetable stock (or chicken stock)
1/2 cup prepared tomato basil pesto sauce
1/2 cup freshly diced tomatoes
1/2 cup freshly grated Parmesan cheese

Put a big pot of salted water on stove over high heat.
While waiting for the water to boil, set a large heavy skillet on a burner over medium heat, add 1 tablespoon of olive oil and the pine nuts, and saute, shaking the pan, until pine nuts are slightly golden brown and fragrant; remove the pine nuts to a bowl and set aside.
Turn heat up under large skillet to medium-high, add remaining olive oil and add mushrooms to start cooking them.
If water is boiling for pasta, drop the pasta in and cook until just al dente; drain and set aside, keeping warm.
Stir mushrooms and when they have browned slightly, add the garlic, stirring until garlic is just fragrant, about 1 minute.
Add the vegetable stock, stir, and bring back up to a simmer, stirring occasionally, cooking for about 1 minute longer.
Add the tomato basil pesto sauce and stir to combine, then add the pasta and the tomatoes to the skillet, stirring to combine, and turn heat to low and cook just until heated through.
Turn out to large pasta bowl, sprinkle pine nuts on top, and serve hot. Sprinkle freshly grated Parmesan cheese on individual servings.
Serves 4 to 6.

Written by carrie · Filed Under Uncategorized 
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