Pasta is a great option for quick meals. Once the pot of water boils, it’s a matter of minutes until dinnertime.
The proliferation of fresh pastas, stacked up in the refrigerator case, shears off even more time. Certain sizes and shapes can be cooked directly in a savory sauce, eliminating a pot of boiling water and the split-second timing.
Here, filled tortellini are cooked in a hearty red sauce. Either fresh or frozen tortellini can be used, with the filling of your choice.
TORTELLINI WITH SAUSAGE AND PEPPER RAGOUT
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 4 servings
1 tablespoon olive oil
1 small onion, diced
1 small red or green bell pepper, diced
6 ounces cooked Italian chicken or turkey sausage, cut in 1/2-inch slices
1 1/2 cups marinara sauce
3/4 cup water
Pinch crushed red pepper flakes
12 ounces fresh or frozen tortellini
2 tablespoons minced fresh basil, optional
1/4 cup grated Parmesan cheese
1. Heat oil in a 5- to 6-quart pan over high heat. Add onion, bell pepper and sausage. Cook, stirring often, until sausage is browned and onions are tender, 5 minutes. Add marinara sauce, water and red pepper flakes and heat to a boil.
2. Add tortellini and stir well. Cover and reduce heat to medium; cook, stirring often, until pasta is tender, 12 to 15 minutes. Add basil, if using, and sprinkle with cheese.
Nutrition information per serving:
Calories…………………..380
Fat………………………21 g
Cholesterol……………..145 mg
Sodium………………..1,210 mg
Carbohydrates……………..31 g
Protein…………………..19 g
SEARED ZUCCHINI WITH PINE NUTS
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 tablespoon olive oil
2 tablespoons pine nuts
1 pound small zucchini, cut into
1/4-inch thick rounds
1/4 teaspoon ground coriander
Salt, freshly ground pepper to taste
1. Heat oil in a large nonstick skillet over high heat. Add pine nuts; cook, stirring often, until they are light brown and fragrant, 2 to 3 minutes. Remove with a slotted spoon and set aside.
2. Return skillet to high heat. Add zucchini, coriander, salt and pepper. Cook, stirring often, until zucchini is crisp-tender, 4 to 5 minutes. Adjust the seasoning and sprinkle with pine nuts.
Nutrition information per serving:
Calories………………….74
Fat……………………..6 g
Cholesterol……………..0 mg
Sodium………………….4 mg
Carbohydrates…………….4 g
Protein………………….3 g
CARAMEL CINNAMON APPLES
Preparation time: 10 minutes
Cooking time: 7 minutes
Yield: 4 servings
These sweetly spiced apples can be served plain, as a simple fruit dessert, or as a lavish topping for pound cake, frozen yogurt or ice cream.
1 tablespoon unsalted butter
2 Granny Smith apples, peeled, cored, cut in 1/2-inch wedges
Juice of 1/2 lemon
2 tablespoons each: sugar, caramel sauce
1/2 teaspoon cinnamon
1. Melt butter in a large non-stick skillet over medium-high heat. When it is bubbling, add apples. Cook, stirring often, until apples begin to soften and brown at the edges, 4 to 5 minutes. Sprinkle with lemon juice, sugar, caramel sauce and cinnamon; cook until the caramel sauce is bubbly.
Nutrition information per serving:
Calories…………………..108
Fat……………………….3 g
Cholesterol……………….8 mg
Sodium…………………..35 mg
Carbohydrates……………..21 g
Protein………………….0.5 g
