Pasta, Risotto, and Rice Read Free Page B

go. And you can swap in fresh mozzarella cheese for a creamier addition to the dish. When I tested this recipe, I found toasted pine nuts at the grocery store, so look for those and skip the toasting step! I also used grape tomatoes because they looked fresher than the cherry tomatoes that day.
12 ounces fusilli or any spiral pasta
¼ cup pine nuts
1 tablespoon olive oil
2 cups halved cherry tomatoes
½ cup prepared basil pesto
4 ounces part-skim mozzarella cheese, diced
    Cook the fusilli according to the package directions. Drain and keep warm.
    Meanwhile, place the pine nuts in a small, dry skillet and set the pan over medium heat. Cook for 3 to 5 minutes, until the nuts are golden brown, shaking the pan frequently.
    Heat the oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3 to 5 minutes, until the tomatoes just start to break down. Fold in the cooked pasta and pesto and cook for 1 to 2 minutes to heat through. Remove from the heat and season to taste with salt and freshly ground black pepper. Transfer the pasta to a serving bowl and top with the toasted pine nuts and diced mozzarella cheese.
     
    Nutrients per serving:
    Calories: 402
Fat: 17g
Saturated Fat: 5g
Cholesterol: 16mg
Carbohydrate: 46g
Protein: 18g
Fiber: 3g
Sodium: 248mg

Linguine with Artichokes and Sun-Dried Tomatoes
    Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 10 to 15 minutes
    I love marinated artichoke hearts because the flavors in the marinade really infuse into the tender hearts (and that flavor ultimately goes into whatever dish you’re adding the artichokes to). In this dish, I couple the tangy hearts with sweet sun-dried tomatoes. Feel free to top the dish with freshly grated Parmesan cheese just before serving.
12 ounces linguine
1 tablespoon olive oil
¼ cup chopped shallots
1 cup reduced-sodium chicken broth
1 cup quartered marinated artichoke hearts
½ cup diced oil-packed sun-dried tomatoes
    Cook the linguine according to the package directions. Drain and keep warm.
    Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes, until soft. Add the broth, artichoke hearts, and sun-dried tomatoes and bring to a simmer. Add the cooked linguine and cook for 1 to 2 minutes to heat through. Season to taste with salt and freshly ground black pepper before serving.
     
    Nutrients per serving:
    Calories: 337
Fat: 10g
Saturated Fat: 1g
Cholesterol: 1mg
Carbohydrate: 55g
Protein: 11g
Fiber: 5g
Sodium: 389mg

Spaghetti Aglio with Almonds and Olives
    Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 10 to 15 minutes
    Almonds give this garlicky pasta dish a nice crunch, and the olives add a wonderful salty note. You can also sprinkle crumbled feta cheese over the dish just before serving.
12 ounces spaghetti
1 tablespoon olive oil
⅓ cup slivered almonds
4 cloves garlic, minced
1½ cups reduced-sodium chicken broth
½ cup pitted kalamata olives, halved
    Cook the spaghetti according to the package directions. Drain and keep warm.
    Meanwhile, heat the oil in a large skillet over medium heat. Add the almonds and garlic and cook for 2 minutes, until the almonds are golden brown and the garlic is soft, stirring frequently. Add the broth and olives and bring to a simmer. Add the cooked spaghetti and cook for 1 to 2 minutes to heat through. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.
     
    Nutrients per serving:
    Calories: 469
Fat: 15g
Saturated Fat: 2g
Cholesterol: 1mg
Carbohydrate: 69g
Protein: 15g
Fiber: 3g
Sodium: 279mg

Bow Ties with Basil Butter Sauce
    Serves 4 ■ Prep time: 5 to 10 minutes ■ Cooking time: 15 minutes
    It’s important that you use fresh basil for the sauce in this recipe. Dried basil won’t impart the same fresh flavor to the butter-broth mixture. If you want, you can top the dish with freshly grated Parmesan cheese before serving.
12 ounces bow tie pasta (farfalle)
1 cup reduced-sodium