| One bowl. That’s all you need for an easy summer supper when you whip up a no-cook pasta sauce and toss it with some piping hot noodles. The heat of the pasta brings out the delicate flavors of herbs, nuts and cheeses for dishes that are fresh-tasting, filling and incredibly fast. And when you pair one of the sauces with a fun pasta shape, such as farfalle or strozzapreti, the dinner feels as special as if you’d slaved over a hot stove.
STROZZAPRETI WITH CHEESE AND GREEN PEPPERCORNS
Serves 4 in 30 minutes or fewer.
Strozzapreti—which means “priest chokers”—sounds like it was invented by the Mafia, but it’s actually a type of pasta with curved, medium-length strands. If you can’t find strozzapreti, just use penne or fusilli.
1/4 cup pine nuts
1/2 cup grated Romano cheese (about 3 oz.)
1/4 cup plus 2 Tbs. mint leaves, sliced into very thin ribbons
2 Tbs. olive oil
2 tsp. brined green peppercorns, drained
1 8.8-oz. pkg. strozzapreti
2 cups grated zucchini
1 clove garlic, minced (about 1 tsp.)
Toast pine nuts in small skillet over medium heat 3 to 4 minutes or until browned and fragrant, shaking often.
Blend cheese, 1/4 cup mint, oil and peppercorns in food processor until peppercorns are broken up. Season to taste with salt and pepper.
Cook pasta according to package directions; drain.
Meanwhile, combine zucchini, garlic and mint sauce in large serving bowl.
Toss hot pasta with sauce. Taste, and adjust seasonings if necessary. Stir in pine nuts and remaining mint leaves, and serve.
PER SERVING: 409 CAL; 16G PROT; 18.5G TOTAL FAT (4.5G SAT. FAT); 46G CARB; 20MG CHOL; 427MG SOD; 3G FIBER; 4G SUGARS
FARFALLE WITH FETA AND CHIPOTLE
Serves 4 in 30 minutes or fewer.
Smoky, creamy, crunchy...this Southwest-inspired sauce has it all. It’s served with farfalle so that the pumpkin seeds and feta crumbles don’t get lost in a pasta tangle.
2 Tbs. pumpkin seeds
2 cloves garlic, minced (about 2 tsp.)
1/4 tsp. chipotle powder
1/4 tsp. salt
1 cup cilantro leaves, chopped
3 Tbs. lime juice
2 Tbs. olive oil
1 tsp. lime zest
1/2 cup crumbled feta cheese
10 oz. farfalle or other small pasta
Toast pumpkin seeds in small skillet 3 to 4 minutes over medium heat, or until browned, shaking often.
Combine garlic, chipotle powder and salt in small bowl. Add cilantro, lime juice, oil and lime zest. Fold in cheese.
Cook pasta according to package directions; drain.
Toss hot pasta with sauce in large serving bowl. Taste, and adjust seasonings if necessary. Sprinkle with pumpkin seeds, and serve.
PER SERVING: 448 CAL; 12G PROT; 15G TOTAL FAT (4G SAT. FAT); 64G CARB; 19MG CHOL; 533MG SOD; 3G FIBER; 1G SUGARS
FETTUCCINE WITH BASIL-TOMATO SAUCE
Serves 6, Vegan, in 30 minutes or fewer.
There’s no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.
2 1/2 lb. ripe tomatoes, seeded and diced
2 Tbs. brown rice syrup
2 Tbs. balsamic vinegar
2 Tbs. thinly sliced basil
1 Tbs. chopped chives
1 Tbs. minced Italian parsley
2 cloves garlic, minced (about 2 tsp.)
1 lb. fettuccine
Basil sprigs, for garnish
Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.
Cook pasta according to package directions; drain.
Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.
PER SERVING: 343 CAL; 11G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 69G CARB; 0MG CHOL; 215MG SOD; 4G FIBER; 12G SUGARS
SPAGHETTINI WITH WALNUTS AND PARSLEY PESTO
Serves 6 in 30 minutes or fewer.
Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.
1 lb. spaghettini
1/2 cup chopped walnuts
4 cups Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
1 medium-size cucumber, peeled, seeded and finely chopped
Cook pasta according to package directions; drain.
Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.
Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.
Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.
PER SERVING: 471 CAL; 15G PROT; 18G TOTAL FAT (3G SAT. FAT); 63G CARB; 6MG CHOL; 323MG SOD; 4G FIBER; 2G SUGARS
SHELLS WITH RICOTTA, BASIL AND LEMON
Serves 6 in 30 minutes or fewer.
Toasted breadcrumbs give this dish an authentic touch.
1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges
Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.
Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.
Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.
PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS
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