Top
Free Shipping On Orders Over $35!
Get Rewarded for Ordering Your Textbooks! Enroll Now
Customer Reviews Read Reviews
Write a Review
|
|||
|
|||
|
|||
|
|||
|
|||
|
|||
|
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Chapter One
Warm Noodles
THESE 15-MINUTE ENTRÉES CELEBRATE THE CUISINES of many nations. You'll discover some novel combinations and a touch of fusion here and there. After all, Mexican chiles and black beans can be at home tossed with Italian penne. And Thai Coconut-Peanut Sauce (page 74) is delicious with lo mein noodles. But tradition has not been totally abandoned; you will also find pared-down versions of classics such as Pad Thai (page 68) and Linguine with Red Clam Sauce (page 8).
Most heated pasta and noodle dishes are at their best served really hot. Ideally, bring uncooked vegetables to room temperature before preparing the recipe; adding chilled ingredients will lower the temperature of hot noodles in a hurry. For most recipes, I suggest tossing the just-cooked noodles with the hot sauce over medium heat, just until the mixture is heated through. (You can use the pasta cooking pot; rinse it with hot water before adding the drained noodles and sauce.) Then it is important to serve the dish right away. Even if you have made the sauce in advance, it is always best to reheat it and then toss the sauce with hot, freshly cooked noodles.
I usually serve my warm Italian pasta and Asian noodle dishes in individual shallow pasta bowls; sometimes I spread the creations on colorful plates. For serving large groups, I use a large serving bowl and let guests help themselves.
Heated bowls retain the heat longer. This requires a little advance planning, but the flavor-enhancing touch requires only seconds of extra time. Use your choice of method: Preheat the oven to 350°F for about 15 minutes before dinnertime, turn off the heat, and place the dishes there until they are needed. Or fill them with hot water, let stand for a minute or two, and then dry each plate before filling with pasta. You can even drain the boiling pasta cooking water into the bowls, then rinse with hot tap water and dry before using.
For the feast to be complete, all you need to add is your favorite wine, some warm, crusty bread, and a salad. For a one-dish meal, I sometimes serve the salad on the same plate with the noodles by arranging the noodles atop a bed of greens, such as coarsely shredded romaine lettuce; the contrast of colors, temperatures, and textures is often appealing. Top off the meal with fresh fruit or another light dessert.
Keep in mind, too, that in smaller portions, many of these dishes can be served as first courses or as side dishes to accompany seafood, poultry, or meat.
mostaccioli with a trio of sweet peppers
Makes 4 servings
The sweetness of bell peppers is the flavor we're celebrating in this colorful dish. Stir strips of grilled chicken breast into the topping to make the dish more filling. Add a dash of red pepper flakes to make the flavor not only sweet but also zesty.
12 ounces mostaccioli (about 4 cups)
2 tablespoons olive oil, divided
1 small red onion, cut into ¼-inch-wide strips (about 1 cup)
1 red bell pepper, cut into 2-inch-long by ¼-inch-wide strips; about 1½ cups (see Tip)
1 yellow bell pepper, cut into 2-inch-long by ¼-inch-wide strips (about 1½ cups)
1 green bell pepper, cut into 2-inch-long by ¼-inch-wide strips (about 1½ cups)
2 teaspoons minced garlic
¼ cup toasted pine nuts
¼ teaspoon pepper, or to taste
Dash of salt, or to taste
½ cup fresh basil chiffonade (see Tip)
GARNISH (OPTIONAL) freshly ground black pepper, freshly grated Parmesan cheese or chèvre cheese
1. Bring a large pot of water to a boil over high heat; add salt, then the mostaccioli. When the water returns to a boil, stir occasionally to separate the mostaccioli. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until noodles are al dente .
2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick sauté pan over medium high heat. Add the onion; cook, stirring occasionally, for about 3 minutes or until crisp-tender. Add the bell peppers and garlic; continue to cook, stirring occasionally, for about 8 minutes or until the bell peppers are tender. Stir in the pine nuts, pepper, and salt. Adjust the seasonings to taste. Remove from the heat and cover to keep warm.
3. When the mostaccioli is done, drain well; return to the pot. Add the remaining 1 tablespoon of oil and toss. Add the basil and toss again.
4. To serve, spoon the mostaccioli into pasta bowls; top with the bell pepper mixture.
PER SERVING: Cal 479/Prot 12.9g/Carb 74.2g/Fat 14.5g/Chol 0mg/Sod 44mg
Variation
· Stir a few tablespoons of Roasted Red Pepper-Walnut Pesto (page 111) into the cooked bell pepper mixture.
herbed vegetables
on capellini
Makes 4 servings
A fragrant mix of fresh herbs is a must for this dish, making it ideal for summertime entertaining. To complete the menu, brush chicken breasts, tuna steaks, or salmon steaks with olive oil; grill them and then sprinkle with salt and pepper. Place atop the capellini and top with the vegetables.
¼ cup + 1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
½ teaspoon pepper, or to taste
1/8 teaspoon salt, or to taste
6 ounces portobello mushrooms, cut into ½-inch-thick slices (see Tip)
1 red bell pepper, cut into ¼-inch-wide lengthwise strips
8 asparagus spears, cut into 2-inch-long pieces
1 medium onion, cut into ¼-inch-thick slices (about 1½ cups)
12 ounces capellini (angel hair pasta)
GARNISH (OPTIONAL) freshly ground black pepper; freshly grated Parmesan cheese, crumbled feta cheese, or chèvre cheese; sprigs of fresh thyme, oregano, or rosemary
1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, in a large bowl, stir together ¼ cup of the olive oil, lemon juice, garlic, thyme, oregano, rosemary, pepper, and salt. Add the vegetables and toss.
3. Heat a large skillet over high heat. Add the vegetables with the oil-lemon juice mixture and cook, stirring often, for about 4 to 6 minutes or until the asparagus is crisp-tender and all the vegetables are lightly charred in spots. Remove the pan from the heat; adjust the seasonings to taste.
4. When the vegetables are nearly done, add salt, then the capellini to the pot of boiling water. When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook for about 3 to 4 minutes, or according to package instructions, until noodles are al dente . Drain well; return the capellini to the pot and toss with the remaining 1 tablespoon of oil.
5. To serve, transfer the capellini to pasta bowls; top with the cooked vegetables.
PER SERVING: Cal 527/Prot 14.1g/Carb 75.2g/Fat 18.9g/Chol 0mg/Sod 73mg
Variations
· Cook the vegetables on a stovetop grill pan (see Tip).
· Before removing the vegetables from the pan, stir in a cubed tomato and/or about ¼ cup sliced Kalamata olives.
linguine with red clam sauce
Makes 4 servings
Because clams, even those from cans, will toughen if overcooked, add them near the end of the cooking period and heat gently.
8 ounces linguine
Red Clam Sauce
1 tablespoon olive oil
2 teaspoons minced garlic
1 (28-ounce) can Italian tomatoes with juice; coarsely chop tomatoes
2 tablespoons coarsely chopped fresh flat-leaf parsley (see Tip)
1/8 teaspoon red pepper flakes, or to taste
Dash of pepper, or to taste
Dash of salt, or to taste
1 (6-ounce) can chopped clams, drained< (½ cup clam juice reserved)
GARNISH (OPTIONAL) freshly ground black pepper, freshly grated Parmesan cheese
1. Bring a large pot of water to a boil over high heat; add salt, then the linguine. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until noodles are al dente .
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook, stirring constantly, for about 1 minute or until fragrant. Stir in the tomatoes with juice, parsley, red pepper flakes, pepper, salt, and the reserved clam juice. Cook, uncovered, stirring occasionally, for about 6 minutes or until the sauce is slightly thickened. Reduce the heat to low. Add the clams and stir gently for about 2 minutes or until heated.
3. When the linguine is done, drain well; return to the pot. Add the clam sauce and toss over medium heat just until heated through. Adjust the seasonings to taste.
PER SERVING: Cal 312/Prot 12.7g/Carb 53.2g/Fat 5.4g/Chol 27mg/Sod 380mg
ADVANCE PREPARATION Covered and refrigerated, the sauce will keep for up to 1 day. Reheat gently and serve over hot, freshly cooked pasta.
radiatore with yukon gold potatoes and spinach
Makes 4 servings
When I first ordered the pasta-potato combination in an Italian restaurant, I was pleasantly surprised at the compatibility of these two comfort foods. Here the potatoes, which can be cooked right along with the pasta, come to life with the addition of generous amounts of garlic and red pepper flakes.
12 ounces radiatore (about 4 cups)
2 medium or 1 large yukon gold potato, peeled and cut into 1-inch cubes (about 3 cups); (see Tip)
2 tablespoons olive oil
1 small onion, cut into ¼-inch-wide strips (about 1 cup)
2 teaspoons minced garlic
1 (14 ½-ounce) can fat-free low-sodium chicken broth
8 cups stemmed spinach leaves, in ½-inch-wide strips (about 8 ounces)
¼ teaspoon pepper, or to taste
1/8 teaspoon red pepper flakes, or to taste
Dash of salt, or to taste
½ cup freshly grated Romano cheese
GARNISH (OPTIONAL) freshly ground black pepper
1. Bring a large pot of water to a boil over high heat; add salt, then the radiatore and the potatoes. When the water returns to a boil, stir occasionally to separate the radiatore. Reduce the heat to medium-high and cook for about 9 to 11 minutes, or according to package instructions, until the radiatore and potatoes are tender.
2. While the radiatore is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, for about 5 minutes or until the onion is tender. Stir in the chicken broth and the spinach; cover and cook for about 1 minute or until the spinach is wilted. Remove from the heat and stir in the pepper, red pepper flakes, and salt.
3. When the radiatore and potatoes are done, drain well; return to the pot. Add the chicken broth-spinach mixture; toss to combine over medium heat just until heated through. Add the Romano cheese and toss again. Adjust the seasonings to taste.
PER SERVING: Cal 520/Prot 21.8g/Carb 80.1g/Fat 12.5g/Chol 0mg/Sod 639mg
Variation
· Substitute yams (see Tip) for the yukon gold potatoes.
chicken and garden vegetables with penne
Makes 6 servings
This hearty dish with a bright hint of lemon is a family favorite from my cookbook , The 15-Minute Gourmet: Chicken. And it's as versatile as it is quick and tasty; just follow the basic format and use whatever pasta or vegetables you have on hand .
8 ounces penne rigate (about 3 cups)
2 tablespoons olive oil, divided
16 ounces boneless, skinless chicken breast halves, cut into 1-inch squares
2 teaspoons lemon zest (see Tips)
1 tablespoon fresh lemon juice
2 tablespoons minced fresh basil, or to taste (or 1 teaspoon dried basil)
½ teaspoon pepper, or to taste
Dash of salt, or to taste
2 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices (about 2 cups)
4 medium scallions, coarsely chopped
1 teaspoon minced garlic
4 plum tomatoes, halved lengthwise and cut into ¼-inch-thick slices (about 2 cups)
GARNISH (OPTIONAL) freshly ground black pepper, freshly grated Parmesan cheese, toasted pine nuts
1. Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until noodles are al dente .
2. While the penne is cooking, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 4 minutes or until it is white on the outside but not cooked through.
3. While the chicken is cooking, combine the remaining 1 tablespoon of the oil with the lemon zest, lemon juice, basil, pepper, and salt in a small bowl; set aside.
4. Add the zucchini, scallions, and garlic to the skillet; continue to cook, stirring occasionally, for about 4 more minutes or until the chicken is cooked through and the zucchini is tender. Reduce the heat to low. Add the tomatoes and the lemon juice mixture; stir gently for about 1 minutes until the tomatoes are warmed and softened. Remove from the heat.
5. When the penne is done, drain well; return to the pot. Add the chicken-vegetable mixture and toss over medium heat just until heated through. Adjust the seasonings to taste.
PER SERVING: Cal 310/Prot 27.6g/Carb 32.5g/Fat 7.7g/Chol 58mg/Sod 75mg
Variation
· Substitute other vegetables for the zucchini or tomatoes (up to 5 cups total). Try broccoli florets, cut asparagus, julienned carrots, or oil-packed sun-dried tomatoes, drained and chopped.
· Add other vegetables, such as yellow squash or zucchini, diagonally cut into ¼-inch-thick slices.
Need Help? Copyright © 1999-2025
