Nothing Easier Than Pasta And Salad

Need a quick dinner before running from one activity to another?

Pasta with olive oil and a bit of butter, sprinkled with Parmesan cheese, is the easiest. A garlic cream sauce, which naturally thickens while the pasta is cooking, is a close second. With only a tad more effort, tomato and red bell pepper sauce cooks in less than 30 minutes. Not enough protein? Add cubed leftover meat, seafood, or chicken to the dish.

If you’re starched out, try this roasted root vegetable salad with kale and arugula for a light supper. Bon appétit!

Penne With Tomato And Red Pepper Sauce(Serves 4 to 6)1 pound organic penne pasta

3 tablespoons olive oil

1 large yellow onion, chopped

3 large garlic cloves, minced

Sea salt and freshly ground black pepper, to taste

1 red bell pepper, cored, seeded and finely diced

1 orange bell pepper, cored, seeded and finely diced

12 campari, or plum, tomatoes, halved, seeded and chopped, natural juices reserved

1 tablespoon tomato paste

1/2 cup tomato juice

Pinch of basil, oregano and red pepper flakes, to taste

1 tablespoon unsalted butter, softened

Parmesan cheese, freshly gratedTo prepare the sauce:Coat the bottom of a medium-sized, non-reactive saucepan with oil.

Place over moderate-high heat.

Add onion when saucepan is hot.

Sauté briefly, until aromatic.

Stir in garlic.

Season with salt and pepper.

Sauté briefly.

Add peppers.

Sauté, stirring until vegetables are tender, for 5 minutes.

Seed tomatoes over a bowl.

Reserve seeds and juices.

Chop tomatoes.

Add tomatoes to the onion.

Sauté, stirring until softened, about 4 minutes longer.

Add the accumulated tomato juice through a strainer, tomato paste, additional tomato juice and herbs.

Taste and adjust the seasonings.

Continue to simmer, until the sauce is thickened.

Set aside.To prepare the pasta:Fill a large pot with cold water.

Set over high heat.

Add 1 tablespoon of salt.

Bring to a boil.

Add penne.

Cook for 8 minutes, stirring every now and then.

Reserve about 1 cup of the cooking liquid.

Drain pasta.

Stir reserved cooking liquid into the sauce.

Add hot pasta.

Mix well.

Serve at once, passing Parmesan cheese at the table.Penne With Garlic Cream Sauce(Serves 4 to 6)1 pound organic penne pasta

4 large cloves garlic, minced

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter (optional)

1½ cups heavy cream

Sea salt and freshly ground black pepper

1/2 cup Parmesan cheese, freshly gratedTo prepare:While the pasta cooks, using the above penne recipe, coat the bottom of a large skillet with oil.

Place over moderate heat.

Add butter.

Sauté garlic when the foam subsides, stirring constantly until soft and translucent.

Add heavy cream.

Bring to a boil.

Reduce heat to a slow boil, stirring often.

Cook, until it is reduced by half and thickened, with bubbles over the surface of the cream, about 5 to 7 minutes.

Remove from heat.

Whisk about 1/2 cup of the pasta water into the cream.

Add pasta.

Toss well.

Serve at once, passing Parmesan cheese at the table.Roasted Root Vegetable Salad With Kale And Arugula(Serves 4)2 medium sweet potatoes, halved lengthwise and cut in 1/4-inch-thick slices

3 medium parsnips, halved lengthwise and cut into 1/4-inch-thick slices

3 medium carrots, cut into 1/4-inch-thick diagonal slices

1 medium golden beet, halved and thinly sliced

4 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 cup canned chickpeas, well drained

3 cups baby kale leaves, or 1 bunch kale, washed, tough stems removed and chopped

3 cups baby arugula leaves

1/2 cup toasted walnut halves

Small chunk Parmesan Reggiano, shaved into curls

For the dressing:

2 tablespoons grainy Dijon mustard

1 tablespoon unfiltered apple cider vinegar

1 tablespoon white balsamic vinegar

Splash of freshly squeezed orange juice

Salt and freshly ground black pepper, to taste

1/2 cup extra virgin olive oilTo prepare:Preheat the oven to 400ºF.

Line jellyroll pans with parchment paper.

Set aside.

Place each vegetable into separate bowls.

Drizzle with oil.

Season with salt and pepper.

Scatter vegetables in a single layer on prepared baking sheets.

Roast vegetables, rotating the pans and stirring every now and then, until they are nicely brown on the edges and tender to the point of a fork, about 25 to 30 minutes. Work in batches, if necessary.

Transfer vegetables to a wire rack.

Bring to room temperature.

Whisk mustard, vinegars and juice in a small mixing bowl.

Slowly whisk in oil, until the mixture becomes an emulsion.

Taste dressing.

Season with salt and pepper.

Mix roasted vegetables and chickpeas together.

Add just enough dressing to barely coat them.

Add arugula and kale leaves.

Toss well to blend, adding more dressing as necessary.

Scatter walnuts and Parmesan cheese on top.

Serve at once with hot crusty bread.