Summertime Pasta

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Lotsa Pasta! Here's a few Summertime Pasta recipes to get you going. From a simple salad to hearty mac and cheese.

Exclusively for subscribers, these dishes are delicious anytime. I hope you enjoy these Summertime Pastas.

Arugula Salad with Tomatoes, Shells and Parmesan Cheese

INGREDIENTS

1 pound of small pasta shells

1 cup of arugula, washed and trimmed

12 cherry tomatoes, sliced in half

1 green bell pepper, chopped

3 long green onions, chopped

1/2 cup parmesan cheese, shaved

1/4 cup of fresh basil, chopped

1/4 cup of fresh flat leaf parsley, chopped

1/4 cup of red wine vinegar

1/4 cup of extra virgin olive oil

1 lemon

1/2 tsp of salt

1/2 tsp of freshly ground black pepper

PREPARATION

In 6 quarts of salted boiling water cook the pasta until al dente, around 10 minutes

Rinse with cold water and drain

In a small bowl whisk together the oil, vinegar and lemon juice.

Combine the arugula, bell peppers, onions, tomatoes, parsley, basil and shaved Parmesan cheese with the pasta shells.

Season with salt an pepper.

Serves 4 to 6 people

Cavatelli with Fennel and Sun-Dried Tomato Sauce

INGREDIENTS

1 pound of fresh or frozen cavatelli

1 large fennel bulb

1 medium sized onion, chopped

1 14oz can of diced tomatoes

1/2 cup of sun-dried tomatoes packed in oil, chopped

1/4 cup of extra virgin olive oil

1/2 tsp of salt

1/2 tsp of freshly ground black pepper

1/4 cup of flat leaf parsley, chopped

Serves 4 to 6 people.

PREPARATION

Saute the fennel and onions until tender, around 8 minutes.

Add the plum tomatoes an cook until thickened.

Stir in the sun-dried tomatoes and simmer for 5 minutes.

Season with salt and pepper

In 6 quarts of salted boiling water cook the cavatelli for about 10 minutes.

Remove them with a slotted spoon as they float to the top.

Pour the sauce over the pasta and mix together.

Garnish with parsley

Spaghetti with Broccoli, Tomato and Roasted Red Pepper

INGREDIENTS

1 pound of spaghetti

1 bunch of broccoli, trimmed and cut into 1 inch pieces

6 plum tomatoes, peeled, seeded and chopped

1 medium yellow onion, chopped

1 jar of roasted red peppers, drained,rinsed and chopped

3 cloves of garlic, chopped

1/2 tsp of dried red pepper flakes

1/2 tsp of salt

1/4 cup of freshly grated parmesan cheese

PREPARATION

Steam the broccoli until tender, about 7 to 10 minutes, set aside.

Saute onions, garlic and red peppers in the olive oil for 2 minutes.

Add the tomatoes and broccoli for 4 more minutes.

In 6 quarts of salted boiling water cook the pasta until al dente, around 10 minutes.

Pour the broccoli and tomatoes over the pasta and your ready to serve.

Serves 4 to 6 people.

Three Cheese Macaroni with Pancetta

INGREDIENTS

1 pound of elbow macaroni

6 oz of pancetta, chopped

1 cup of milk

1 cup of heavy whipping cream

2 eggs, beaten

1 cup of Fontina cheese, grated

1 cup of Cheddar Cheese, grated

1 cup of Guryere cheese, grated

1/4 cup of flat leaf parsley, chopped

1 Tbls of dried mustard

1/2 cup of breadcrumbs

1 tsp of salt

1 tsp of freshly ground black pepper

PREPARATION

Saute the pancetta until crisp and drain on a paper towel.

In 6 quarts of salted boiling water cook the macaroni until al dente, around 10 minutes.

In a large bowl mix together the milk and cream.

In a smaller bowl beat the eggs with the mustard, salt and pepper.

Pour the egg mixture into the milk and cream.

Stir in the cheese a little at a time.

Stir in the pasta and pancetta.

Pre-heat the oven to 375 degrees.

Pour the pasta in a glass baking dish.

Sprinkle the top with the breadcrumbs.

Cover with aluminum foil and bake for 20 minutes

Sprinkle the top with parsley and serve.

Serves 6 to 8 people