1. Headline
  1. Headline

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

  1. Closed captioning of: Penne no more! Fun pasta shapes liven up dinner

    >> 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

  • 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

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

  • 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)

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

  • 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)

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

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

More on TODAY.com

  1. Kevin Winter / Getty Images

    Will Neil Patrick Harris ever host the Oscars again?

    3/5/2015 1:12:52 PM +00:00 2015-03-05T13:12:52
  1. Are you wasting your beauty products? How much you should actually use

    You've heard the saying "size matters" and when it comes to beauty products, that sentiment is most definitely true. So when it comes to potions and lotions, how much is enough?

    3/5/2015 4:39:45 PM +00:00 2015-03-05T16:39:45
  1. Getty Images file

    Find out why Patricia Arquette has no interest in fixing her teeth

    3/5/2015 2:51:48 PM +00:00 2015-03-05T14:51:48
  1. Disney, 20th Century, New Line

    Grab a hankie, then see which movie death was voted most memorable

    3/5/2015 5:20:26 PM +00:00 2015-03-05T17:20:26