Staff - Good Eatings Creative Pasta: Healthy and Unique Recipes for Meals, Sides, and Sauces

Mint Rules Pasta

Ask any gardener: Mint wants to take over the world. It grows profusely, pushing aside its neighbors with gleeful abandon. Sadly, all that enthusiasm gets ignored in the kitchen.

Basil and oregano are the herbs of choice for so many Italian dishes, but mint is a worthy ingredient, with just as much right to reign in a tomato sauce. So here we give it its due.

Because this sauce cooks up quickly, its on the soupy side (the longer you cook a sauce, the thicker it becomes); for that reason, medium shells, with their pick-up-ability, are the best pairing choice here. And just in case you decide to plant mint in your back yard: Put it in a container. Dont say you werent warned.

• The fresh mint sold in supermarket produce sections is usually spearmint; any mintpeppermint or, for that matter, basilwill work just as well.
• Many herbs can be substituted for the mint: oregano or tarragon are two options.
• This sauce also works well with sauted chicken or fish fillets.

Preparation time: 18 minutes

Cooking time: 12 minutes

Yield: 4 servings

8 ounces medium pasta shells

2 tablespoons olive oil

1 yellow onion, diced

1 yellow or green bell pepper, diced

3 cloves garlic, minced

1/2 teaspoon each: dried Italian herbs, dried fennel seed

2 cans (16 ounces each) diced tomatoes, drained

1 cup chicken broth

1/4 cup tomato paste

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

Freshly ground black pepper

12 to 15 sprigs fresh mint, coarsely chopped

Grated Parmesan cheese

1. Heat salted water to a boil in a stockpot; cook pasta shells until al dente. Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until fragrant, about 2 minutes. Add garlic; cook 2 minutes. Add dried herbs and fennel seed; cook, stirring, about 30 seconds.

2. Add tomatoes, broth, tomato paste, salt, red pepper flakes and black pepper to taste; simmer 5 minutes. Stir in the mint; simmer 2 minutes. Spoon over pasta; top with Parmesan.

Nutrition information per serving: 351 calories, 21% of calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 58 g carbohydrates, 11 g protein, 1,110 mg sodium, 6 g fiber

Pasta with Pancetta

With garlic toast, Caesar salad and a glass of wine, dinner is on the table in 30 minutes.

Pancetta, an Italian bacon, can be found in some grocery stores and at some ethnic specialty markets. You may substitute with regular bacon.

Pasta with Pancetta

• Freeze the pancetta for 30 minutes if you have time, to make it easier to dice.
• If you keep a basil plant in your window, you can have fresh basil year-round.

Prep: 10 minutes

Cook: 20 minutes

Makes: 6 servings

1 pound penne pasta

1/2 pound pancetta, thickly sliced, diced

1 small yellow onion, diced

2 cloves garlic, chopped

1 cup white wine

2 cans (15 ounces each) diced tomatoes, San Marzano preferred

Salt and freshly ground pepper

1/2 cup chopped basil, plus more for garnish

1/2 cup grated Parmesan cheese, plus more for garnish

1. Cook pasta in plenty of boiling salted water, according to package directions, until al dente.

2. Meanwhile, cook pancetta in a large skillet over medium-high heat until starting to brown; add onions. Cook until onions soften. Add garlic; cook 1 minute. Add the wine; cook over high heat until wine reduces by half. Add tomatoes; reduce heat to medium, cook 15 minutes. Season with salt, if needed, and pepper to taste.

3. Add cooked, drained pasta, basil and cheese to the skillet; mix well. Serve with additional cheese and basil.

Nutrition information per serving: 419 calories, 19% of calories from fat, 9 g fat, 3 g saturated fat, 20 mg cholesterol, 65 g carbohydrates, 19 g protein, 779 mg sodium, 4 g fiber

Oven-Dried Tomato Pesto Vinaigrette

Prep: 5 minutes

Makes: 2 cups

2 cloves garlic

1 cup fresh basil, chopped

3/4 cup thinly sliced oven-dried tomatoes

1/4 cup each: toasted pine nuts, rice wine vinegar

1 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

1/4 teaspoon salt Freshly ground pepper

Combine garlic, basil, tomatoes, pine nuts and vinegar in a food processor; pulse until chopped. Transfer mixture to a mixing bowl. Slowly whisk in the oil. Fold in cheese. Season with the salt and pepper to taste.

Nutrition information per tablespoon: 74 calories, 98% of calories from fat, 8 g fat, 1 g saturated fat, 1 mg cholesterol, 0 g carbohydrates, 0 g protein, 40 mg sodium, 0 g fiber

Goat Cheese and Basil Mousse with Basil and Almond Sauce

Heres a lovely side dish for grilled or roasted poultry for a summer dinner party. The mousse can be made ahead, but make the sauce just before serving for the freshest basil flavor. There will be sauce left over; it can be refrigerated and stored for up to one week. Use it on pasta, salads or as a marinade. Adapted from Paul Gaylers Flavors.

Fresh Basil

Prep: 20 minutes

Cook: 20 minutes

Chill: 4 hours

Makes: 4 servings

2 cloves garlic, unpeeled

1 tablespoon olive oil

12 large basil leaves

1/4 cup half-and-half

7 ounces soft goat cheese

1/4 cup whipping cream

1/2 teaspoon salt

Freshly ground black pepper, ground red pepper

1/2 of a 1/4-ounce package of granulated gelatin

2 tablespoons cold water

6 basil leaves

1/2 small clove garlic, crushed

1/3 cup ground almonds

1/2 cup extra-virgin olive oil

1. Heat oven to 350 degrees. Put the garlic cloves in a small dish; pour the oil over. Roast until tender and brown, 20 minutes. Let cool. Remove the garlic from its skin.

2. Heat a small saucepan of water to a boil; add the basil leaves. Cook 30 seconds; drain. Chill leaves in ice water. Drain; dry well. Place in a food processor or blender with the garlic and half-and-half; blend until smooth. Pour into a bowl; add the goat cheese and whipping cream. Mix well. Season with salt and peppers to taste.