Spicy Pork and Soba Noodles

6 ounces soba noodles
1 1 1/4-pound pork tenderloin, thinly sliced
kosher salt and black pepper
1 tablespoon vegetable oil
1/2 English cucumber, sliced
2 scallions, chopped
1 red chili pepper, sliced
2 tablespoons rice vinegar
2 teaspoons sesame oil


Cook the soba noodles according to the package directions.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a large bowl. Toss the pork with the noodles, cucumber, scallions, chili pepper, vinegar, sesame oil, and ½ teaspoon salt.




--Adapted from Real Simple

Pasta with Proscuitto and Parmesan

2 cups uncooked fusilli (corkscrew) pasta
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto or smoked ham, cut into thin strips
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 oz)



Cook and drain pasta as directed on package.

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.

Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.




--Adapted from Betty Crocker Quick and Easy Cookbook

Gemelli with Tuna and Sun-dried tomatoes

Surprisingly good. Very quick and easy. A tablespoon or so of dried parsley/basil works just fine. You want something to help absorb all the tasty sauce.


3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded




Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.





--Adapted from Rachel Ray

Crispy Pork Cutlets with Spicy Noodles

Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.


4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced


In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.





--Adapted from Real Simple

Rigatoni with Sausage and Broccoli

1/2 pound rigatoni (1⁄2 box)
1 bunch broccoli, cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces
1/4 cup grated Parmesan (1 ounce)
red pepper flakes, to taste


Cook the pasta according to the package directions.

While pasta cooks, thoroughly brown sausage in the olive oil. Remove from pan. Deglaze the pan with 1/2 cup pasta water. Add broccoli. Cook broccoli over medium heat, 3 minutes or until crisp tender, adding more water if necessary.

Return sausage and pasta to pan. Top with Parmesan and red pepper flakes.

Spaghetti Pie

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese


Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.





--Adapted from Cooking Light magazine

Ravioli in Tomato Sauce

1 package refrigerated ravioli
I tablespoon olive oil
1 (8 oz) sliced mushrooms
1 can beef broth
1 can tomato paste
1/2 teaspoon fennel seed
1/2 teaspoon red pepper flakes

Cook ravioli.

Saute mushrooms in oil. Remove from pan. Stir together broth, tomato paste, fennel and red pepper. Bring to a boil, and simmer 5 minutes, or until broth is reduced by half and sauce is thickened.

Combine tomato sauce and ravioli.

Pasta Arrabiata

Very good.

1 tablespoon olive oil
1/2 can tomato paste
1 can fire-roasted tomatoes, undrained
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
6 greek (the green ones) pepperoncini peppers


Stem and seed peppers. This sauce is only mildly spicy. If you want it more spicy, add more peppers, or leave in seeds. Slice peppers into narrow rounds.

Combine all ingredients. Simmer over low heat for 10 minutes, or until slightly reduced.

Combine with pasta of your choice.

Summer Tortellini Salad

This recipe is just as good without the chicken, or with other veggies subbed for the chicken.

1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste


1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.




--Adapted from Southern Living

All-in-One Spaghetti

1 pound ground beef
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese


Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.




--adapted from Southern Living

Pasta with Artichokes and Fresh Ricotta

1 can chopped artichokes, drained
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh garlic
3/4 teaspoon fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese


1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 2 minutes or until artichokes are tender, stirring occasionally.

2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.




--Adapted from Cooking Light magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided



Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.






--Adapted from Southern Living

Orzo Salad

3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced


Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.



--Adapted from Cooking Light magazine

Pasta Rags with Roasted Sweet Potatoes and Brown Butter

2 (1-pound) sweet potatoes
1 tablespoon olive oil
1/2 teaspoon salt, divided
24 wonton wrappers (or Anna's Flat Pastry)
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons grated fresh Parmesan cheese



Preheat oven to 400°.

Peel and chop sweet potato into 1/2 inch pieces;toss with olive oil and salt. Pull a piece of aluminum foil twice as long as a sheet pan. Place potatoes in a single layer on foil in pan. Fold remaining foil over potatoes. Loosely crimp edges to create a foil pouch. Bake for 15 minutes in pouch. Remove from oven, unfold pouch, and bake an additional 10 minutes or until potatoes begin to color.

Melt butter in a small skillet over high heat. Add chopped sage, 1/4 teaspoon salt, cinnamon, and nutmeg to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper.

Bring 6 quarts water to a boil. Add wonton wrappers (or pastry); cook 3 minutes or until done. Remove pasta from pot with a slotted spoon; add pasta to butter. Top with Parmesan cheese.

Garnish with sage sprigs, if desired.

Sweet Potato Ravioli with Lemon-Sage Brown Butter

1 (1-pound) sweet potato
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)



Preheat oven to 400°.

Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.



--Adapted from Cooking Light magazine

Lemon Couscous

1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper


Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.




--Adapted from Cooking Light magazine

Vegetable-Bacon Noodle Toss

1/2 (16-oz.) package uncooked wide egg noodles
4 bacon slices
1/2 cup green onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


1. Prepare egg noodles according to package directions; drain noodles, and keep warm.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

3. Sauté green onions, squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately.



--Adapted from Southern Living magazine

Gnocchi with Shrimp, Asparagus and Pesto

I used bottled pesto in this, but I've included the pesto recipe if you prefer to make your own.

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt



Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.



--Adapted from Cooking Light magazine

Spinach Lasagna Rolls

1 cup grated Parmesan cheese, divided
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1 (15-ounce) carton lite ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves (optional)



Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.




--Adapted from Cooking Light magazine

Crab Ravioli with Red Clam Sauce

Sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained


Ravioli:
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins


To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.


To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.

Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.





--Adapted from Cooking Light magazine