Prepare pappardelle with salmon and leeks, more

Why stick to the same old pastas, like penne and spaghetti, when you can mix it up with new shapes? Cooking Light magazine contributor and registered dietician Frances Largeman-Roth has fun pasta shape options for tasty Italian dishes, including strozzapreti with favas, peas and prosciutto, pappardelle with salmon and leeks, and cheesy whole-wheat chiocciole with broccoli.

Pappardelle with salmon and leeks
Servings:

Serves 6

Ingredients

    • 3/4 pound uncooked pappardelle pasta
    • 3 tablespoons extra-virgin olive oil, divided
    • 2 large leeks (1 pound), trimmed and thinly sliced
    • 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
    • 3/4 teaspoon salt, divided
    • 1/4 cup dry white wine
    • 1/2 cup unsalted chicken stock (such as Swanson)
    • 1 tablespoon minced fresh flat-leaf parsley
    • 1 teaspoon grated fresh lemon rind
    • 1 (1-pound) fresh or frozen sustainable salmon fillet
    • 1/4 teaspoon freshly ground black pepper
    • 2 teaspoons unsalted butter

Preparation

Baking Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley and lemon rind.3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.

Strozzapreti with favas, peas and prosciutto
Servings:

Serves 6

Ingredients

    • 3/4 pound uncooked strozzapreti or other short, twisty pasta
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons butter
    • 1 large shallot, thinly sliced
    • 1 cup shelled and peeled fava beans or frozen edamame, thawed
    • 1 cup shelled fresh English peas or frozen peas, thawed
    • 3 tablespoons dry white wine
    • 1/3 cup fat-free, lower-sodium chicken broth
    • 1/4 teaspoon freshly ground black pepper
    • 1 ounce prosciutto, chopped
    • 1/2 teaspoon salt
    • 1/4 cup whole-milk ricotta cheese
    • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Preparation

Baking Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid. Keep warm.2. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid and salt. Gently stir in ricotta and pecorino. Serve immediately.

Cheesy whole-wheat chiocciole with broccoli
Servings:

Serves 4

Ingredients

    • 8 ounces uncooked whole-wheat chiocciole
    • 5 cups broccoli florets (about 1 medium head)
    • 1 1/3 cups fat-free milk, divided
    • 2 tablespoons all-purpose flour
    • 3 tablespoons grated fresh Parmesan cheese, divided
    • 2 tablespoons 1/3-less-fat cream cheese
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon freshly grated nutmeg
    • 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

Baking Directions:

1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

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