Pasta Party!

It's Time for a Pasta Party. Enjoy!

SPICY BROCCOLI RABE AND SAUSAGE PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta (any kind)

4 Tbsp. extra virgin olive oil

1 lb. sausage, cut into 1" pieces

2 cloves garlic, chopped

2 cups chopped broccoli rabe or broccoli florets

1/4 cup chopped fresh Italian parsley

Crushed red pepper flakes or hot chili oil

Salt and freshly ground black pepper

Grated Romano cheese

Instructions

Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.

Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

SPAGHETTI WITH EGGS

This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

3 cups tomato sauce

4 Tbsp. butter

1 medium onion, peeled

6 large hardboiled eggs, peeled

1 lb. spaghetti

Grated Romano cheese

Instructions

In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.

Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg

SPAETZLE

This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”

Yield: 4 servings; Time: 30 minutes.

This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.

Ingredients

Salt

2 cups flour

1/2 teaspoon freshly ground black pepper, more to taste

3 eggs

1 cup milk, more if needed

2 to 4 tablespoons butter or olive oil

Chopped fresh parsley or chives for garnish

PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.

Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.

Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg