4 ounces thinly sliced smoked salmon, cut into thin stripsCook pasta in large pot of boiling salted water until just tender but still fiirm to bite. Drain well; return to same pot. Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season with salt and pepper and serve. Serves 4.1 1/2 cups water
1 1/3 cups couscous
1/2 teaspoon salt
1/4 teaspoon tumeric
1 tablespoon butter
1/3 cup almonds, toasted
Bring water to a rolling boil. Stir in the couscous, salt, tumeric and butter. Cover with a lid, and allow to sit until water is absorbed. Adjust seasonings, if necessary, and garnish with toasted almonds. Serves 6 - 8.12 oz pasta, such as rigatoni, rotini, or mostaccioli
4 tsp. dried basil, crushed or 1/4 cup chopped fresh basil
2 cloves garlic, minced
2 Tbsp. olive oil or cooking oil
1/2 of an 8 oz package light cream cheese
1/2 cup low-fat cottage cheese
1/3 cup grated Parmesan cheese
1/3 cup dry white wine
1/4 cup snipped parsley
1/3 cup water
Cook pasta according to package directions. Drain well. Keep warm. Meanwhile, in a medium skillet cook basil and garlic in hor oil about 1 minute. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Heat and stir till fairly smooth. Stir in wine parsley, and water. Cook, uncovered, for 3 minutes or till slightly thickened. Serve sauce over hot cooked pasta. Garnish with fresh basil, if desired. Makes 4 main-dish servings.
12 ounces sugar snap peas, trimmed
2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)
8 ounces fettuccine
2 teaspoons olive oil
1 pound skinless swordfish steaks, cut into 3/4 inch cubes
3 tablespoons chopped fresh parsley
1 tablespoon all purpose flour
1/2 cup bottled clam juice
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons fresh lemon juice
4 green onions, thinly sliced
1/2 teaspoons paprika
lemon wedgesBlanch peas in medium saucepan of boiling salted water 1 minute. Add carrots and blanch 1 minute longer. Drain. Rinse under cold wate. Drain well. Cook fettuccine in large pot of boiling salted water until pasta is tender but still firm bite. Meanwhile, heat oil in large nonstick skillet over high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until golden brown and almost cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil to keep warm. Add parsley and flour to skillet; stir 30 seconds. Add clam juice, broth, wine, and lemon juice. Simmer until sauce thickens, stirring constantly, about 2 minutes. Add sugar snap peas and carrots; stir 1 minute. Add fish; stir gently until heated through, about 1 minutes. Season with salt and pepper. Drain pasta. Divide among 4 plates. Spoon fish, vegetables and sauce over. Sprinkle with green onions and paprika. Serve with lemon wedges. Serves 4.2 9 oz package fresh linguine or fettuccine or 9 oz dried linguine or fettuccine
1/3 cup vegetable broth or water
2/3 cup chopped green onions
1 1/2 cups sugar snap peas cut in half crosswise or 12 oz torn fresh spinach (9 cups)
1/3 cup snipped fresh parsley
1/3 cup snipped fresh dill, basil, or chrvil, or 2 tsp. dried dillweed, basil, or chervil, crushed
1/4 tsp. salt
1/2 tsp. pepper
12 oz semisoft goat cheese (chevre)
3/4 cup milk
2 Tbsp. margarine or butter, cut into small pieces
1 large tomatoe, chopped
1/4 cup toasted chopped hazelnuts
6 small atrichokes, steamed and halved (optional)
In a 4 1/2 quart Dutch oven cook pasta according to package directions. Meanwhile, in a large saucepan bring broth or water to boiling. Add green onions and peas or spinach. Cook and stir for 2 to 4 minutes or till peas are crisp-tender or spinach is wilted. Add parsley, herb, salt, and pepper; toss gently to mix. Remove from heat; cover and set aside. Drain pasta; keep warm. In the same Dutch oven combine goat cheese, milk, and margarine or butter. Cook and stir till cheese is melted. Return pasta to Dutch oven; toss to coat. Remove from heat. Add vegetable mixture and half of the tomato to the pasta mixture; toss gently to mix. Transfer to a warm serving platter. Garnish with remaining tomato and nuts. Serve immediately, with artichokes, if desired. Makes 6 main-dish servings.
1 recipe Tomato Sauce with Sauage
1 recipe Basic White Sauce
9 lasagna sheets, cooked al dente, drained and patted dry
1 1/2 cups freshly grate Parmesan cheese
2 tablespoons butter
Butter a 9 x 13 inch baking dish. Spread a thin layer of tomato sauce over bottom of dish. Cover with a layer of 3 pasta sheets. Spread with some of the tomato sauce, Follow with a layer of Basic White Sauce; about 1/2 cup. SPrinkle with 1/3 cup Parmesan. Repeat 2 more times, so you have 3 layers total, ending with Parmesan cheese. Dot with butter. Bake 20 minutes, ot until top of lasagne is golden. Let stand 5 - 10 minutes before serving. Serves 8.3 cups whipping cream
3 cups bottled clam juice
2 1/2 teaspoons grated lemon peel
2 pounds linguine
2 10 oz. packages frozen petite peas
1 1/2 pounds thinly sliced smoked salmon, cut into 1/2 inch wide strips
8 tablespoons chopped fresh dill
Chopped green onionsCombine cream, clam juice and 1 1/2 teaspoons lemon peel in heavy medium saucepan. Boil until reduced by half, about 15 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add peas and cook until pasta is tender but still firm to bite and peas are tender, about 2 minutes. Drain pasta and peas divide between 2 serving bowls. Bring sauce to simmer. Pour over pasta in bowls; toss gently. Add 3/4 pound smoked salmon, 3 tablespoons dill and 1/2 teaspoon lemon peel to each bowl and toss gently. Season with salt and pepper. Divide pasta among plates. Garnish with remaining 2 tabelspoons dill and green onions and serve. Serves 10.3 cloves garlic, minced
1 Tbsp. oilve oil or cooking oil
1/2 tsp. coarsely ground black pepper
1/4 tsp. crushed red pepper
1 10 oz can whole baby clams
2 14 1/2 oz or 16 oz cans while Italian-style tomatoes, cut up
2 tsp. dried parsley flakes
1/2 tsp. dried basil, crushed
1/2 tsp. anchovy paste (optional)
8 oz pasta, such as medium shell, mostaccioli, or cavatelli
In a large skillet cook garlic in hot oil over medium heat about 30 seconds. Add black and red pepper. Cook and stir for 30 seconds more. Drain clams, reserving juice. Set clams aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil, and anchovy paste, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistence. Stir in clams; heat through. Meanwhile, cook pasta according to package directions. Drain well. Serve sauce over hot cooked pasta. Makes 4 main-dish servings.
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2 inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-onuce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese
Melt butter with oil in heavy large dutch oven over medium-high heat. Add asparagus and saute for 3 minutes. Using slotted spoon, transfer asparagus tobowl. Add onions and garlic to Dutch oven. Saute until light golden, about 10 minutes. Add tomatoes with their juices, oregano, and crushed red pepper. Bring suace to boil. Reduce heat to medium and simmer until sauce thickenes slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes. Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately. Serves 4.4 - 5 large, ripe tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
2 -3 tablespoons fresh basil, cut into shreds
6 tablespoons olive oil
1/2 cup Parmesan or Romano cheese, freshly grated
1/2 teaspoon salt
freshly ground black pepper
1 pound linguine
In a medium saucepan, over medium-high heat, bring the tomatoes and garlic to a boil. Reduce heat, and simmer, stirring frequently, until sauce thickens, and reduces to about 1 1/2 cups; about 20 minutes. Add basil and keep sauce warm. Meanwhile, bring large pot of water to a boil and add linguine. Stir frequently, so pasta does not stick and cook until al dente; about 8 - 10 minutes. When pasta is done cooking, drain. Add the olive oil to the empty pot in which the pasta was cooked. Swirl it over medium heat until just heated through. Add the pasta back to the pan, then add the tomato basil sauce. Add the parmesan, salt and pepper, then toss to coat evenly. Taste for seasoning, and serve immediately, with an additional garnish of fresh basil, if desired. Serves 4 - 6.1/2 cup extra virgin olive oil
4 cloves garlic, peeled and minced
6 anchovy fillets, rinsed and drained
1 teaspoon dried red pepper flakes
2 tablespoons pine nuts or pistachio nuts
1/2 cup chicken broth
2 tablespoons golden raisins or currants
1 pound orecchiette, or any medium-sized tubular shaped pasta
1 large head broccoli, trimmed, peeled and separated in flowerets
salt and freshly ground pepper
Parmesan cheese
Heat the olive oil in a large skillet, When oil is warmed, add the garlic, anchovies and res pepper. Saute until garlic is lightly browned and the anchovies have dissolved (mash them with a wooden spoon if necessary). Add the pine nuts or pistachios, and let them brown lightly. Add the chicken broth and the raisins or currants and simmer for a minute or two to flavors blend. Meanwhile, bring a large pot of water to a boil and add the pasta, along with a scant tablespoon of salt. Cook pasta until almost al dente (firm to the bite); add the broccoli for the last 4 -5 minutes of cooking time. When pasta is finished cooking, remove a scant cupful of the cooking water and reserve. Drain the pasta and broccoli. Add the sauce and toss quickly. Season with pepper and salt (be careful with the salt because the anchovies are salty). If additional liquid is needed, add some of the reserved pasta water. Serve immediately with Parmesan cheese, if desired. Serves 6.1/4 cup butter
1 cup heavy whipping cream
salt and pepper to taste
2 tablespoons fresh parsley, finely minced
1/4 cup freshly grated Parmesan cheese
12 ounces freshly made fettucine, cooked al dente
Melt butter in a large skillet. When butter foams, add heavy cream and simmer over medium heat, about 2 minutes, or until slightly thickened. Season with salt and pepper; add parsley. Add the Parmesan cheese and the freshly cooked pasta to the skillet and toss gently, until sauce coats noodles. Serve immediately. Serves 6 - 8.
