Bowtie Pasta with Chickpeas, Sun-Dried Tomatoes, and Black Olives

For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I had on hand.

The extra flavor dimension made for a lovely variation.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, drained and cut into julienne strips
3 tablespoons pitted sliced black olives
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, olives, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Spaghetti with Tomatoes and Mixed Olives

This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives.

Here, I used a combination of green and black olives which I had on hand and needed to use up. It was delicious, and I'm not sure which version I like better!

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1/3 cup sliced pimiento-stuffed green olives or plain pitted green olives
1/3 cup sliced black olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Penne with Broccoli and Capers

This recipe was inspired by a dish I enjoyed when I was in Italy many years ago.

The family who served me this meal had taken me earlier that day to a gorgeous beach on the banks of the deep-blue Mediterranean Sea. It was a day that I will never forget - especially since I prepare this dish often, and relive that experience in my mind each time.

RECIPE:

8 ounces penne pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
2 tablespoons brine-packed capers, drained
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh ground black pepper to taste

Cook the pasta according to package directions. Drain.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic and saute for about 30 seconds, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the capers to the garlic, along with the red pepper flakes, if using. Saute for about 30 seconds.

Add the broccoli to the skillet, and saute for a minute or two, stirring occasionally.

Add the drained pasta, along with salt and pepper to taste. (Go easy on the salt, as the capers are somewhat salty.)

Saute over medium heat for 3-4 minutes to blend all the flavors.

-- Serves 3-4

Cheese Ravioli with Spinach, Garlic, and Olive Oil

My Italian grandmother regularly served this dish, but she made her own fresh ravioli from scratch.

Here I substitute purchased ravioli, to make preparation much easier. The result is just as delicious.

RECIPE:

7 to 9 ounces frozen or refrigerated cheese ravioli
6 to 8 ounces fresh baby spinach leaves, rinsed and drained
3 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
Dash of dried crushed red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Cook the ravioli according to package directions. Drain and set aside.

Remove the longer stems from the spinach, and tear larger leaves in half.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using), and saute for 30 seconds to 1 minute, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted.

Add the drained ravioli to the spinach mixture. Toss gently, and serve.

-- 2 servings

Penne with Sun-Dried Tomatoes, Black Olives, and Feta

This simple but yummy recipe came about when I had some crumbled feta cheese and some sun-dried tomatoes on hand that I needed to use up. I tossed them with some pasta and black olives, and the result was pure Mediterranean-style deliciousness.

RECIPE:

8 ounces dried penne pasta
3 tablespoons extra virgin olive oil (plus more if needed)
2 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
2 tablespoons chopped fresh parsley
Salt & freshly ground black pepper to taste
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*

Cook the pasta according to package directions. Drain.

Heat the oil in a large skillet over medium-low heat. Add the sun-dried tomatoes and olives, and saute for 2-3 minutes, stirring occasionally.

Add the pasta to the skillet, along with the parsley. Saute for 2-3 minutes to blend the flavors.

Add the feta. Season to taste with salt and pepper. (Go easy on the salt, as the feta is very salty.)

Toss lightly, until the feta is warm but not completely melted. If the mixture seems too dry, add more olive oil, 1 tablespoon at a time, as needed.

-- Serves 3-4

* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.

Fettuccine and Walnuts with Creamy Gorgonzola Wine Sauce

Since I try to eat healthy most of the time, I don't often make recipes with cream sauces. However, I will indulge on special occasions - like Valentine's Day - as I believe that moderation is better than total deprivation. And when I occasionally indulge, this is one of my favorite recipes to serve.

Add a green salad or a green vegetable to balance it out.

RECIPE:

8 ounces dried fettuccine
1/3 cup walnut pieces
1 tablespoon butter
1 cup(s) heavy whipping cream
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), divided
2 tablespoons grated Parmesan cheese
1/4 cup dry white wine (plus additional as needed)
Pinch of dried chives (optional)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the fettuccine according to the package directions. Drain.

Meanwhile, in a small skillet, heat the butter over medium heat. Add the walnuts and cook, stirring, until the walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.) Remove from heat and set aside.

In a large skillet, heat the cream over medium heat, stirring occasionally, for 3-4 minutes, until it starts to thicken. Add 1/2 cup of the gorgonzola cheese, the Parmesan, and the wine, and continue cooking over medium heat, stirring occasionally, for 2-3 minutes, until the gorgonzola is melted.

Add the fettuccine to the cream mixture, along with the remaining 1/2 cup of gorgonzola, the wine, the toasted walnuts, the chives (if using), and salt and pepper to taste. (Go easy on the salt, as the cheese is quite salty.) Toss lightly over medium to medium-low heat for a 2-3 minutes to combine all the flavors. If the sauce seems too thick, add more white wine, 1 tablespoon at a time, to desired consistency.

Toss in the parsley, and serve immediately.

-- 4 servings

Spaghetti with Red Bell Pepper, Pine Nuts, and Feta

Bell pepper, pine nuts, and feta are a delightful Mediterranean flavor combination.

Here I combine them with spaghetti for a healthy yet satisfying dish.

RECIPE:

2 tablespoons pine nuts
8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*
3 tablespoons Italian flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the spaghetti according to the package directions. Drain.

Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.

Add the spaghetti. Toss to combine.

Add the feta, parsley, and toasted pine nuts, along with salt and pepper to taste. (Go easy on the salt, as the feta is rather salty.)

Toss lightly, until the feta is warm but not completely melted.

-- 3-4 servings

* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.

Bowtie Pasta with Mushroom-Marsala Sauce

Marsala wine is a delicious, gourmet sauce base for this mushroom-pasta dish. Vegans can substitute vegan margarine for the butter.

Serve with a green salad and perhaps some warm, crusty bread for a delightful and well-balanced meal.

RECIPE:

4 ounces bowtie/butterfly pasta (farfalle)
2 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon butter (or vegan margarine for a vegan version)
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced (or more, if desired)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the pasta according to the package directions. Drain.

Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallot, and saute for a minute or two, until soft.

Add the butter/margarine to the skillet, along with the mushrooms. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the mushrooms are cooked through.

Add the Marsala and 1/2 tablespoon of the parsley. Simmer over medium-high heat, stirring occasionally, for about 5 minutes, until the sauce is reduced by half.

Add the pasta to the skillet and toss with the mushroom-Marsala sauce. Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 2 servings

Penne with Zucchini, Tomatoes, and Peppers

My Italian grandmother used to make a dish very similar to this using fresh vegetables from her garden. This is my version of that old family classic. It's light and healthy, and yet very tasty and satisfying.

RECIPE:

8 ounces dried penne pasta
3 tablespoons extra virgin olive oil
2 medium zucchini (about 1 pound total), halved lengthwise and then sliced 1/4-inch thick
1 small to medium yellow bell pepper, seeded and cut into julienne slices
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2 tablespoons fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste

Cook the penne according to the package directions. Drain.

Meanwhile, in a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the zucchini, bell pepper, and garlic, along with salt and pepper to taste. Saute over medium heat for 4-5 minutes, or until the vegetables are crisp-tender.

Add the tomatoes and basil, along with additional salt and pepper as needed. Simmer, uncovered, over medium to medium-low heat for 5-10 minutes to heat the tomatoes and blend all the flavors.

Add the penne to the veggie-tomato mixture, toss lightly, and serve.

-- 3-4 servings

Tortellini with Peas and Mushrooms

Here I started with our recipe for Tortellini with Peas and Parmesan and simply added some sauteed mushrooms.

The result was delightful, as the mushrooms add an earthy dimension that deliciously complements the fresh-tasting peas and the rich, cheese-filled pasta.

RECIPE:

1 pound frozen cheese tortellini
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
1 1/2 cups fresh white or brown (crimini) mushrooms, or a combination, sliced
2/3 cup frozen peas, thawed
Salt and freshly ground black pepper to taste
1 tablespoon shredded Parmesan cheese, plus additional for serving as desired

Boil the tortellini in salted water according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic burn. Remove the garlic from the pan and discard it.

Add the mushrooms to the oil, along with salt and pepper to taste. Saute over medium to medium-high heat for 3-5 minutes, until the mushrooms are lightly golden.

Add the tortellini and peas to the skillet, and saute over medium heat for a minute or two to combine all the flavors.

Stir in the 1 tablespoon of Parmesan.

Serve with additional Parmesan for topping as desired.

-- 4 servings

Bowtie Pasta with Broccoli, Chickpeas, and Red Bell Pepper

This recipe came about one evening when I had some broccoli and red bell peppers in the fridge that I needed to use up. I was in the mood for pasta, and also decided to add some chickpeas as a protein source. The result was colorful, healthy, and very tasty.

A simple Parmesan-wine sauce makes this dish elegant enough to serve to guests.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 medium red bell pepper, cut into matchstick slices
1 (15-ounce) can chickpeas, drained but not rinsed
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese, plus additional for topping as desired

Cook the pasta according to package directions. Drain.

Meanwhile, blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red bell peppers, and saute for a minute or two over low heat, just until the flavor and aroma start to emerge and the peppers start to soften. Do not let the garlic get brown.

Add the broccoli to the skillet, and saute over medium heat for a minute or two, stirring occasionally.

Add the cooked pasta, chickpeas, and salt and pepper to taste. Continue cooking over medium heat for an additional minute or two, stirring occasionally.

Add the white wine and continue cooking and stirring for another minute or two.

Add 2 tablespoons of Parmesan. Saute over medium-low heat for additional minute or two.

Transfer to serving dish(es) and sprinkle with additional grated Parmesan, as desired.

-- 4 servings

Gnocchi and Walnuts with Creamy Gorgonzola Wine Sauce

While most of my recipes are reasonably healthy and low in saturated fat, now and then it's healthy to just let go and indulge. I'm for moderation, not deprivation.

Here is a recipe that I make occasionally, when I crave some rich and warming comfort food.

RECIPE:

1 pound frozen, refrigerated, or shelf-stable potato gnocchi
1/3 cup walnut pieces
1 tablespoon butter
1 cup(s) heavy whipping cream
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), divided
2 tablespoons grated Parmesan cheese
1/4 cup dry white wine (plus additional as needed)
Pinch of dried chives (optional)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the gnocchi according to the package directions. Drain.

Meanwhile, in a small skillet, heat the butter over medium heat. Add the walnuts and cook, stirring, until the walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.) Remove from heat and set aside.

In a large skillet, heat the cream over medium heat, stirring occasionally, for 3-4 minutes, until it starts to thicken. Add 1/2 cup of the gorgonzola cheese, the Parmesan, and the wine, and continue cooking over medium heat, stirring occasionally, for 2-3 minutes, until the gorgonzola is melted.

Add the gnocchi to the cream mixture, along with the remaining 1/2 cup of gorgonzola, the wine, the toasted walnuts, the chives (if using), and salt and pepper to taste. (Go easy on the salt, as the cheese is quite salty.) Toss lightly over medium to medium-low heat for a 2-3 minutes to combine all the flavors. If the sauce seems too thick, add more white wine, 1 tablespoon at a time, to desired consistency.

Toss in the parsley, and serve immediately.

-- 4 servings

Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives

This was inspired by a recipe I found in one of my mother's homemaking magazines when I was a teenager. That recipe was lost years ago, but I created my own version, based on what I could recall of that recipe. The result is very much like what I remember - and perhaps even more delicious.

If you are an olive lover, as I am, give it a try. It's one of my favorite pasta recipes, and so easy to make using pantry staples.

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2/3 cup sliced pimiento-stuffed green olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Fettuccine with Gorgonzola-Basil Wine Sauce

Here is an easy yet elegant recipe for Gorgonzola lovers. It's comforting, but not overly rich. Pine nuts add a delicate crunch.

It's best with fresh basil, but you can use dried basil (1/2 teaspoon) if fresh is not available.

RECIPE:

8 ounces dried fettuccine
1/4 cup extra virgin olive oil
1/3 cup pine nuts
1 cup crumbled Gorgonzola cheese
2 tablespoons shredded Parmesan cheese, plus additional for serving
2 tablespoons fresh basil leaves, shredded or coarsely chopped (or 1/2 teaspoon dried basil)
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain.

Meanwhile, in a medium skillet, saute the pine nuts in the olive oil over medium to medium-low heat until they are lightly golden.

Add the fettuccine to the pine nuts in the skillet, along with the Gorgonzola, 2 tablespoons of the Parmesan cheese, the basil, and the wine. Season with a small dash of salt (not too much, since the cheese is salty) and a twist of freshly ground black pepper.

Toss over medium heat for a couple of minutes until heated through. If the pasta mixture seems too dry, add more wine to taste, a tablespoon at a time,

Serve with additional shredded Parmesan as desired.

-- 3-4 servings

Penne with Broccoli, Roasted Peppers, and Pine Nuts

This was inspired by a recipe I found in a newspaper or magazine many years ago. That recipe was soon lost, but I never forgot about it. Eventually, I decided to reproduce the recipe, and my version turned out even better than I remembered. It's colorful, healthy, and so delicious!

If you like cheese, you can sprinkle some grated Parmesan over the pasta at serving time. But this recipe is great without it as well, so I haven't included it in the recipe.

RECIPE:

8 ounces dried penne rigati pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
1 clove garlic, minced
2/3 cup roasted red peppers (from a jar) cut into thin julienne slices
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh-ground pepper to taste
Dry white wine (optional; as needed)

Cook the pasta according to package directions. Drain.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.

Meanwhile, in a small skillet, toast the pine nuts over medium to medium-low heat until lightly golden. Remove from heat and set aside.

In a large skillet, heat the olive oil, and then saute the garlic in the oil for a minute or two over low heat, just until fragrant. Do not let the garlic get brown.

Add the roasted peppers to the garlic and oil, along with the red pepper flakes, if using. Saute over medium-low heat for 2-3 minutes, stirring occasionally. Add the broccoli and cook for an additional minute or two.

Add the cooked pasta, pine nuts, and salt and pepper to taste. If pasta seems too dry, add some more olive oil or a splash of dry white wine.

Continue cooking over medium-low heat for an additional 2-3 minutes, stirring occasionally, to blend all the flavors.

-- 3-4 servings

Angel Hair Pasta with Red Bell Pepper and Pine Nuts in Basil-Wine Sauce

This easy pasta dish is delicate yet satisfying.

Don't cut the bell pepper slices too thick. We want them to complement, not dominate, the thin strands of angel hair.

RECIPE:

2 tablespoons pine nuts
8 ounces dried angel hair pasta
3 tablespoons extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
1/2 cup dry white wine (plus more as needed)
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the pasta according to the package directions. Drain.

Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.

Add the wine, along with the pasta. Toss to combine.

Add the basil and the toasted pine nuts, along with salt and pepper to taste.

Toss lightly over medium to medium-low heat for 2-3 minutes to blend all the flavors.

If the mixture seems too dry, add more white wine, a tablespoon at a time, and heat through.

-- 3-4 servings

Spaghetti with Garlic, Olive Oil, and Parsley

Some of the most delicious Mediterranean-style recipes are also the simplest. This is an example.

This is my version of spaghetti aglio e olio (garlic and oil), with plenty of chopped Italian parsley for a fresh accent and an optional dash of red pepper flakes for some kick. It's pretty much like my Grandma Marianna used to make. She, however, added grated Parmesan or Romano cheese. You could do that, too. But I omit it here because this vegan-friendly version really has enough flavor on its own - and it's healthier this way.

RECIPE:

8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
1/4 cup Italian flat-leaf parsley, chopped
Salt & freshly ground black pepper to taste

Cook the spaghetti according to package directions. Drain.

In a heavy skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes, if using. Saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the cooked/drained spaghetti to the garlic-oil mixture, along with the parsley. Season to taste with salt and pepper. Toss lightly over medium to medium-low heat for a minute or two to blend all the flavors.

-- 3-4 servings

Pasta and Cannellini Salad with Asparagus, Bell Peppers, and Walnuts

This is a vegan-friendly variation of our popular recipe for Tortellini Salad with Asparagus, Bell Peppers, and Walnuts.

Bowtie pasta and cannellini beans replace the tortellini. The beans are a satisfying substitute for the creamy tortellini filling. There's nothing missing here!

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1 pound fresh asparagus
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 red bell pepper, seeded and cut into julienne slices
1 yellow bell pepper, seeded and cut into julienne slices
1 cup walnut pieces
1/2 cup extra virgin olive oil
3 to 4 tablespoons white balsamic vinegar*, to taste
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Rinse the pasta in cold water to stop the cooking, drain, and set aside.

Meanwhile, rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired. Cut the asparagus spears diagonally into 1-inch pieces. Blanch the asparagus by boiling (or by microwaving with a small amount of water) for 1-3 minutes, until crisp-tender. Rinse in cold water to stop the cooking, drain, and set aside.

In a large bowl, combine the pasta, asparagus, cannellini beans, bell peppers, and walnuts.

In a smaller bowl, whisk together the olive oil and vinegar until well blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the pasta mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 4-6 servings

* Note: I like to use white balsamic vinegar in pasta salads, because the more common dark version will turn the pasta brown, which some people find unappealing. But if you don’t mind the color, the dark balsamic vinegar works fine in this recipe as well.

Tortellini with Peas and Parmesan

This was inspired by a Martha Stewart recipe. However, her recipe uses a butter base, and I found it cloyingly buttery.

Here, I lighten it up by substituting good olive oil for the butter. I also tweaked the ingredient proportions per my own personal tastes. The results, in my opinion, are far tastier than the original - and much healthier. (Sorry, Martha!)

RECIPE:

1 pound frozen cheese tortellini
1 cup frozen peas
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
Salt and freshly ground black pepper to taste
2 tablespoons shredded Parmesan cheese, plus additional for serving as desired

Boil the tortellini in salted water according to the package directions, adding the peas for the last minute of cooking. Drain.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic burn. Remove the garlic from the pan and discard it.

Add the tortellini and peas to the same skillet, along with salt and pepper to taste. (Go easy on the salt, as the Parmesan we’ll be adding is salty.) Saute over medium heat for a minute or two to combine all the flavors.

Stir in the 2 tablespoons of Parmesan.

Serve with additional Parmesan for topping as desired.

-- 4 servings

Penne with Broccoli, Garlic, and Olive Oil

This is a recipe I grew up with. It was served frequently in the Italian-American home where I grew up.

It's simple and easy to make, but so delicious and nutritious - an example of the fact that gourmet food doesn't have to be complicated.

RECIPE:

8 ounces penne pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh ground black pepper to taste

Cook the pasta according to package directions. Drain.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes, if using. Saute for about 30 seconds, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the broccoli to the skillet, and saute for a minute or two, stirring occasionally.

Add the drained pasta, along with salt and pepper to taste.

Saute over medium to medium-low heat for 3-4 minutes to blend all the flavors.

-- Serves 3-4