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Pasta recipes for Mother's Day

POSTED: May 7, 2014 10:44 a.m.

Penne with broccoli, raisins and nuts

* 1/4 cup olive oil

* 1 large (10 ounces) sweet onion, quartered, thinly sliced

* 1 cup raisins

* 1/2 cup nuts, such as slivered almonds, pecans or cashews

* 3 large cloves garlic, finely chopped

* 1/2 teaspoon salt

* 1/4 teaspoon crushed red pepper flakes

* 2 broccoli crowns, about 13 ounces total, ends trimmed, stalks peeled

* 1/2 pound whole-wheat penne pasta

Heat olive oil in a large skillet over medium heat. Add onion; cook, stirring often, until richly golden and tender, 6-8 minutes. Stir in raisins, nuts, garlic, salt and pepper flakes. Remove from heat.

Heat a large pot of salted water to a boil. Add the broccoli; cook until fork-tender, 3-5 minutes. Remove with a slotted spoon to a cutting board. Now add the pasta to the boiling water; cook until al dente, 8-10 minutes.

Meanwhile, cut the broccoli into 1-inch pieces; add to the skillet. Scoop about 1/4 cup of the pasta cooking water into the skillet. Drain the pasta; put into large bowl. Turn the skillet to high; heat everything to very hot, then stir into the pasta. Toss to mix.

It takes 20 minutes to prep and 20 minutes to cook and serves four.

Nutrition information per serving: 561 calories, 21 g fat, 3 g saturated fat, 0 mg cholesterol, 87 g carbohydrates, 15 g protein, 322 mg sodium, 10 g fiber

Bucatini with lemon, tuna and capers

You can use either oil-packed or water-packed tuna here. Or substitute 1-pound cooked small shrimp or 3 cups shredded cooked chicken.

* 1/2 cup coarse breadcrumbs or panko crumbs

* 1/4 cup olive oil

* 1 large red bell pepper, cored, diced

* 1/2 large lemon

* 1/2 cup sliced or chopped pitted manzanilla, Kalamata or Castelvetrano olives

* 2 tablespoons drained capers, optional

* 1/2 pound bucatini or spaghetti

* 2 cans (12 ounces each) solid albacore tuna, drained

* 1/4 cup chopped fresh parsley

Freshly ground black pepper

Place breadcrumbs in a large nonstick skillet over medium heat. Toast, stirring constantly (do not walk away), until crisp and golden, 3-4 minutes. Transfer to a plate to cool.

Heat a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium heat. Add red pepper; cook until tender, 3-4 minutes. Remove from heat. Grate the zest of the lemon into the peppers, then squeeze in the lemon juice. Stir in olives and capers.

Add the pasta to the boiling water. Cook, stirring occasionally, until al dente, 8-10 minutes. Drain well.

Turn the heat on under the skillet; add the tuna, parsley and black pepper to taste. Heat briefly, breaking tuna into large chunks. Stir in hot pasta. Serve sprinkled generously with the crisp breadcrumbs.

It takes 20 minutes to prep and 20 minutes to cook and serves four.

Nutrition information per serving: 561 calories, 19 g fat, 2 g saturated fat, 61 mg cholesterol, 55 g carbohydrates, 43 g protein, 567 mg sodium, 4 g fiber

Pappardelle with sausage and wild mushrooms

We like to use sun-dried tomato and basil-flavored chicken sausage or thinly sliced fully cooked Polish sausage. Be sure to thoroughly rinse the leek; it often harbors dirt between its layers.

* 1 ounce dried mushrooms (such as a medley of porcini, shiitake, black, oyster)

* 1/4 cup olive oil

* 1 large leek or red onion, trimmed, halved, thinly sliced

* 4 links (8 or 9 ounces total) fully cooked chicken sausage, thinly sliced

* 3 large cloves garlic, finely chopped

* 8 ounces pappardelle pasta (or wide egg noodles or fettuccine)

* 2 cups cherry or grape tomatoes, cut in half

* 1/2 cup shredded Parmesan cheese

Pour 1 cup very hot water over mushrooms in a small bowl. Let stand until softened, 10-15 minutes. Drain.

Heat a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium heat. Add leek; saute until crisp-tender, about 5 minutes. Stir in sausage, drained mushrooms and garlic. Cook until heated through, 3-4 minutes. Remove from heat.

Add pasta to boiling water. Cook until al dente, about 6 minutes. Meanwhile, add tomatoes to skillet and heat through. Drain pasta; add to skillet. Stir well. Serve topped with the cheese.

It takes 20 minutes to prep, 10 to 15 minutes to soak and 20 minutes to cook. It serves four.

Nutrition information per serving: 535 calories, 27 g fat, 7 g saturated fat, 142 mg cholesterol, 51 g carbohydrates, 24 g protein, 616 mg sodium, 5 g fiber

Source: Jeanmarie Brownson

 

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