With farmers markets in full swing, inspiration is never far away.
Abundance, variety and freshness of market produce spark creativity, even for the simplest meals.
The menu here celebrates seasonal treasures such as sweet, tender peas, peppery arugula, glorious tomatoes and juicy, aromatic peaches.
The main course, a simple rendition of a classic combination, is streamlined in its preparation: Only one pan is used. Making it more versatile is that it can be served either hot or at room temperature.
Salad, bread and a light dessert round out the meal.
Fettuccine with prosciutto, peas and lemon-mascarpone cream
Italian bread with herbed olive oil
Arugula and mixed tomato salad
Angel food cake with peach-strawberry compote
Pinto grigio or lemonade
FETTUCCINE WITH PROSCIUTTO, PEAS AND LEMON-MASCARPONE CREAM
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 4 servings
Smoked salmon may be used in place of the prosciutto.
12 ounces fettuccine
1 cup peas, fresh or tiny frozen
2 ounces prosciutto, slivered
3 green onions, thinly sliced
1/3 cup mascarpone cheese
3 tablespoons half-and-half or whipping cream
1/2 teaspoon finely minced lemon zest
Salt
1. Cook fettuccine in boiling, salted water according to package, adding peas during final 2 minutes. Drain thoroughly.
2. Combine prosciutto, green onions, mascarpone, half-and-half and lemon zest in large serving bowl.
3. Add pasta and peas to prosciutto mixture; toss to melt cheese and mix ingredients. Adjust seasoning.
Nutrition information per serving:
Calories ………… 475 Fat ………… 11 g Saturated fat .. 8 g
% calories from fat .. 13 Cholesterol … 25 mg Sodium …… 475 mg
Carbohydrates …… 74 g Protein …….. 19 g Fiber ………. 9 g
ARUGULA AND MIXED TOMATO SALAD
Preparation time: 10 minutes
Yield: 4 servings
When arugula is not available, use mesclun salad mix instead.
4 cups arugula leaves, washed, patted dry
2 medium tomatoes, preferably 1 yellow and 1 orange, sliced
1 cup red cherry tomatoes, preferably teardrop, halved
2 tablespoons each: slivered fresh basil leaves, extra-virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
1. Divide arugula among 4 salad plates; arrange tomatoes and basil on top.
2. Whisk together oil, vinegar, salt and pepper in small bowl. Drizzle over tomatoes.
Nutrition information per serving:
Calories …………. 85 Fat ………… 7 g Saturated fat … 1 g
% calories from fat .. 71 Cholesterol … 0 mg Sodium ……. 160 mg
Carbohydrates ……. 5 g Protein …… 1.4 g Fiber ……… 1.5 g
ANGEL FOOD CAKE WITH PEACH-STRAWBERRY COMPOTE
Preparation time: 10 minutes
Standing time: 10 minutes
Yield: 4 servings
Use white peaches if they are available–their floral aroma and mellow, sweet taste are especially good with the tropical taste of guava nectar.
4 large ripe peaches, pitted, sliced
1/2 pint (1 cup) hulled, sliced strawberries
1/2 cup guava nectar, see note
2 to 3 teaspoons sugar or to taste
4 slices angel food cake
1. Combine peaches, strawberries, guava nectar and sugar in medium bowl;toss lightly. Let stand at least 10 minutes before serving.
2. To serve, spoon fruit over cake slices.
Note: Canned guava nectar is in the juice section of most supermarkets.
Nutrition information per serving:
Calories ………… 180 Fat ………… 0.6 g Saturated fat .. 0 g
% calories from fat … 3 Cholesterol ….. 0 mg Sodium …… 215 mg
Carbohydrates …… 44 g Protein ………. 3 g Fiber …….. 4.8 g
