Pasta dishes often are touted as being simple to prepare. But start counting up pans and preparation time and what seemed easy starts looking a little too involved.
Fortunately, there are ways to keep it easy. In the following recipe, pasta and vegetable are cooked together, eliminating a pan and a step. Another shortcut comes from the prepared-foods case at the supermarket. Most now carry fresh roasted or grilled bell peppers. Flavorful and relatively inexpensive, these streamline preparation. The result: a simple presentation that’s colorful and nicely flavored.
The menu is rounded out with similarly easy recipes, including one that celebrates the all-too-brief tomato season.
Pasta with broccoli raab and bell peppers
Tomato, pesto and onion salad
Italian bread
Chianti
Fresh figs and raspberries with cream
PASTA WITH BROCCOLI RAAB AND BELL PEPPERS
Preparation time: 10 minutes
Yield: 2-3 servings
Cooking time: 15 minutes
Broccoli raab is also spelled “rabe” and “rape” or, in Italian, rapini. If grilled or roasted bell peppers are not available at the supermarket, roast them at home. Or, they can be cooked in a small amount of hot oil before adding them to the pasta mixture.
1/2 pound small pasta shapes, such as orecchiette or small shells
1 pound broccoli raab, trimmed, cut in 1-inch lengths
2 roasted red bell peppers (or 1 each red and yellow), diced
1 small clove garlic, finely minced
2 tablespoons extra-virgin olive oil
Salt, crushed red pepper flakes, freshly ground black pepper to taste
1/3 cup imported Parmesan cheese, grated
1. Heat large saucepan of salted water to a boil over high heat; add pasta. About 5 minutes before it is cooked al dente, add broccoli raab and stir well. Continue cooking until pasta and broccoli raab are tender, 4 to 6 minutes.
2. Combine bell peppers, garlic, oil, salt, a big pinch of pepper flakes and black pepper in serving bowl.
3. Drain pasta and broccoli raab, shaking colander to remove as much water as possible. Add to bell pepper mixture; toss to combine. Lightly mix in cheese and adjust seasoning.
Nutrition information per serving:
Calories …… 490 Fat ………… 14 g Cholestero .. l9 mg
Sodium ….. 250 mg Carbohydrates .. 73 g Protein …… 20 g
TOMATO, PESTO AND ONION SALAD
Preparation time: 10 minutes
Yield: 2-3 servings
2 to 3 cups mixed salad greens, torn in pieces
2 large, ripe tomatoes, sliced
1 small sweet onion, thinly sliced
2 teaspoons balsamic vinegar
Freshly ground black pepper
1 tablespoon prepared or homemade pesto sauce, or more to taste
Divide greens among 2 or 3 chilled salad plates. Arrange tomatoes and onions over and drizzle lightly with vinegar. Sprinkle with pepper. Spoon dollop of pesto sauce over each serving.
Nutrition information per serving (based on three):
Calories …… 65 Fat ………… 3 g Cholesterol .. 1 mg
Sodium ….. 55 mg Carbohydrates .. 9 g Protein ……. 3 g
FRESH FIGS AND RASPBERRIES WITH CREAM
Preparation time: 10 minutes
Yield: 4 servings
8 fresh, ripe figs
1/2 pint raspberries
1/4 cup whipping cream, well chilled
2 tablespoons sour cream, well chilled
2 to 3 teaspoons light brown sugar
Pinch anise seed
1. Cut figs in half and divide among 4 shallow dessert plates or compote dishes. Add a portion of raspberries to each.
2. Stir together cream, sour cream and brown sugar. Spoon over fruit. Rub anise seed between fingers to crush and sprinkle a bit over each portion. Serve.
Nutrition information per serving:
Calories …… 165 Fat …………. 7 g Cholesterol .. 25 mg
Sodium …… 11 mg Carbohydrates .. 26 g Protein …….. 2 g
