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Video: Penne no more! Fun pasta shapes liven up dinner

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    >> time to take you into today's kitchen with easy pasta dishes. the hardest thing about them is pronouncing their name.

    >> we have somebody that can do it very well. francis largeman-ross. to help satisfy your cravings for carbs, ladies.

    >> it's pasta we haven't heard of.

    >> these are things you haven't seen, but maybe you were afraid to try.

    >> the twisty ones. rotini or any kind of speerl, and then my favorite. it means snail in italian.

    >> is this a different taste or is it the same --

    >> you have regular and whole wheat. different size pastas hold on to sauce differently. ladies, if you would like to try --

    >> we'll taste that.

    >> we have some chardonnay day.

    >> what are we putting in here?

    >> we just put some wine in there, and now we are putting fresh fava beans that are already shelled.

    >> did you put some broth --

    >> and some broth.

    >> from chicken broth . if you can't find favas, you can use edamame, and look at the gorgeous spring color, right? so pretty. i would let that cook for five minutes. then i would add my pasta water. now, save some pasta water. don't throw it down the sink.

    >> why is this good to use?

    >> it thickens the sauce without adding any calories.

    >> never heard of that ever.

    >> we're going to do it in both of the dishes. now our beautiful paus wra. we're going to add that in.

    >> okay.

    >> okay. stir it up, girl.

    >> you got it.

    >> then we're going to add proscutto and turn up the heat.

    >> so easy.

    >> you need to take a bite before you put the cheese in --

    >> you aren't doing dairy right now?

    >> hoda can't. she has dair issues.

    >> very nice. very nice. okay.

    >> so stir it up. there is the finished dish. so gorgeous. try it if you want.

    >> move on.

    >> now we have leakes.

    >> i love them.

    >> who doesn't like a good leake. make them translucent.

    >> you are sick.

    >> you are adding in similar componen components.

    >> broth and wine.

    >> got to have the wine.

    >> all right. now we're going to add a little bit of lemon zest . brighten it up. this is my favorite. i love that kind of pasta.

    >> i do too.

    >> if you are going to eat pasta --

    >> go for it.

    >> this is what i want.

    >> and then parsley. brightens it up. you cook your salmon separately. now we're going to flake it. then you put it on your gorgeous --

    >> yeah.

    >> very nice.

    >> hoed yashgs you can have a bias of that.

    >> i can't wait.

    >> fresh plate.

    >> it's also pretty nice and cheap.

    >> lastly, we made it cheesy with cheddar cheese , broccoli. if you want to get out of a mac and cheese rut.

    >> it's just -- uh-huh.

    >> it's -- it's challenging on television.

    >> okay. i'm sorry.

    >> delicious.

    >> hmm.

    >> hmm.

    >> so skep the spaghetti. enjoy.

    >> coming up tomorrow, you guys, celebrity apprentice dj ' lil john is going to be setting some records.

    >> classy ways to keep your kids busy.

    >> have a good day, everybody.

TODAY recipes
updated 3/5/2013 11:36:28 AM ET 2013-03-05T16:36:28

Recipe: Pappardelle with salmon and leeks

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

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.

Serving Size

Serves 6

Recipe: Strozzapreti with favas, peas and prosciutto

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

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.

Serving Size

Serves 6

Recipe: Cheesy whole-wheat chiocciole with broccoli

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

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.

Serving Size

Serves 4

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