email this pagePasta Tip
Instead of serving the sauce over the pasta, dump your cooked pasta in the skillet with the sauce and cook it together. The pasta will soak up the sauce, making it a more flavorful dish.
What is "Al Dente" ?
Typically used to identify pasta, al dente (al-DEN-tay) is an Italian phrase that means "to the tooth" or cooked only until it offers a slight resistance when bitten into.
Penne with Eggplant, Thyme and Goat Cheese
Mark Boughton Photography; styling by Teresa Blackburn
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Small, tender eggplants are better in this dish than slightly bitter, mature fruit. Use any of your favorite fresh herbs, such as basil, oregano or parsley, in place of the thyme.
Ingredients
Ingredients
6 ounces dried penne pasta
2 tablespoons olive oil
1 pound white eggplants (about 6), trimmed and cut into bite-size pieces
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon crushed red pepper
2 garlic cloves, chopped
1/4 teaspoon kosher salt
1/3 cup dry white wine
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
2 tablespoons crumbled goat cheese
Instructions
2 tablespoons olive oil
1 pound white eggplants (about 6), trimmed and cut into bite-size pieces
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon crushed red pepper
2 garlic cloves, chopped
1/4 teaspoon kosher salt
1/3 cup dry white wine
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
2 tablespoons crumbled goat cheese
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
3. Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes.
4. Add wine and thyme; reduce heat and simmer until only a few tablespoons liquid remain, about 10 minutes.
5. Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese. Serves 4.
Recipe by David Feder, "Quick Pasta Tosses," June 2009.
Nutritional Information
2. Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
3. Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes.
4. Add wine and thyme; reduce heat and simmer until only a few tablespoons liquid remain, about 10 minutes.
5. Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese. Serves 4.
Recipe by David Feder, "Quick Pasta Tosses," June 2009.
Per serving: 310 calories, 11g fat, 5mg chol., 9g prot., 39g carbs., 5g fiber, 210mg sodium.
Corn and Tortellini Toss
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 (8-ounce) package cheese and roasted garlic tortellini
2 tablespoons butter
1/4 cup chopped red onion
1 garlic clove, minced
2 cups fresh corn
1/4 cup chopped fresh basil
12 cherry or grape tomatoes, halved
4 tablespoons crumbled ricotta salata or grated Parmigiano Reggiano cheese
Instructions
2 tablespoons butter
1/4 cup chopped red onion
1 garlic clove, minced
2 cups fresh corn
1/4 cup chopped fresh basil
12 cherry or grape tomatoes, halved
4 tablespoons crumbled ricotta salata or grated Parmigiano Reggiano cheese
1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
2. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese. Serves 4.
"Quick Pasta Tosses," June 2009.
Nutritional Information
2. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese. Serves 4.
"Quick Pasta Tosses," June 2009.
Per serving: 395 calories, 13g fat, 46mg chol., 11g prot., 45g carbs., 4g fiber, 365mg sodium.
Shrimp and Tomato Pasta Toss
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
12 ounces bow tie pasta, cooked
1 pound medium cooked shrimp
2 garlic cloves, crushed
½ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup (2 ounces) grated Parmigiano Reggiano cheese
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups halved yellow cherry tomatoes
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 pound medium cooked shrimp
2 garlic cloves, crushed
½ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup (2 ounces) grated Parmigiano Reggiano cheese
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups halved yellow cherry tomatoes
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper
1. Combine hot pasta, shrimp and remaining ingredients; heat thoroughly. Serves 6.
"Quick Pasta Tosses," June 2009.
Nutritional Information
"Quick Pasta Tosses," June 2009.
Per serving: 450 calories, 13g fat, 120mg chol., 28g prot., 55g carbs., 5g fiber, 580mg sodium.
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