Pasta Recipes

If you've been following this blog for a while, you might realize I love pasta, which probably explains why I've posted more than my share of pasta recipes. Today's offerings include Creamy Three-Cheese Spaghetti and Sausage and Peppers Pasta With Broccoli. Enjoy!

GRILLED SUMMER VEGETABLE PASTA

This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.

Ingredients

Kosher salt

One 28-ounce can whole tomatoes in juice

2 tablespoons olive oil

1 small clove garlic, minced

Pinch crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 sprig fresh basil plus 2 tablespoons chopped

1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped

1 medium orange or red bell pepper, sides cut off from the core

1 medium yellow squash, trimmed and cut lengthwise into 4 planks

1 medium zucchini, trimmed and cut lengthwise into 4 planks

1/2 red onion, sliced 1/4 inch thick

1 pound penne pasta

Shaved or grated Parmesan, for topping

Directions

Bring a large pot of salted water to a boil.

Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.

While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.

Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.

Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

CREAMY THREE-CHEESE SPAGHETTI

This is from Lindsay Funston at Delish. She wrote, “This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.”

Prep Time: 10 minutes; Total Time: 20 minutes; Yields: 4

To view this online, click here.

Ingredients

12 oz. spaghetti

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

3/4 c. heavy cream

3/4 c. low-sodium chicken broth

3/4 c. shredded Italian cheese blend

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped chives, for garnish

Directions

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.

Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.

Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.

PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC

This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.

To view this online, click here.

Ingredients

10 cloves garlic

3/4 lb. ripe plum tomatoes

1/3 cup chopped fresh basil

1 Tbs. capers

1 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

1/2 lb. rice pasta or whole-wheat pasta

Preparation

Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.

Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.

Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.

BLT SKILLET PASTA

This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3

To view this online, click here.

Ingredients

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

2 cups packed baby arugula

6-8 slices of bacon

2 tablespoons mayonnaise

2 tablespoons heavy cream

7 ounces refrigerated fettuccine

Directions

Put a pot of water on the stove and bring to a boil.

Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.

Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.

The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.

KID FRIENDLY PASTA SALAD

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total Time: 35 minutes; Active: 15 minutes; Yield: 8 servings; Level: Easy.

To view this online, click here.

Ingredients

12 ounces fun-shaped pasta, such as radiatore

8 slices thin bacon

1/2 cup mayonnaise

1/2 cup whole milk

4 tablespoons white vinegar

1/2 teaspoon salt

Dash sugar, optional

10 ounces grape tomatoes (yellow and red), halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

24 whole basil leaves, chiffonade

Directions

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.

Stir in the basil at the end.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

This is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch."

Yield: 4 servings; Time: 20 minutes

To view this inline, go to https://cooking.nytimes.com/recipes/1019818-sausage-and-peppers-pasta-with-broccoli.

Ingredients

1/4 cup extra-virgin olive oil

1 pound sweet Italian pork sausage, casings removed

1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)

2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)

3 cloves garlic, thinly sliced

Kosher salt and pepper

1 pound rigatoni

1/2 cup grated Parmesan (2 ounces), plus more for serving

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1/2 teaspoon red-pepper flakes

Preparation

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.

Serve the pasta with additional Parmesan for sprinkling on top.