Prepare pappardelle with salmon and leeks, more

Cooking Light contributor Frances Largeman-Roth makes three pasta dishes

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

Closed captioning of: 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.

Show transcript

TODAY recipes

updated 3/5/2013 11:36:28 AM ET

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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.

Recipe: Pappardelle with salmon and leeks (on this page) Recipe: Strozzapreti with favas, peas and prosciutto (on this page) Recipe: Cheesy whole-wheat chiocciole with broccoli (on this page)

Recipe: Pappardelle with salmon and leeks

Frances Largeman-Roth, Cooking Light

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

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Recipe: Strozzapreti with favas, peas and prosciutto

Frances Largeman-Roth, Cooking Light

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

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Recipe: Cheesy whole-wheat chiocciole with broccoli

Frances Largeman-Roth, Cooking Light

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.