Fresh, Fabulous Pasta Dishes

Make a great sauce, and pair it with the right pasta.

These pasta sauces take 35 to 40 minutes from first chop to first bite, but each has a fresh, summery flavor that you can't beat-or buy off your grocer's shelf. Choosing the right type of noodle really enhances the dish, so in each recipe we recommend one that best catches, and matches, the consistency and character of the sauce. Serve either dish with a tossed salad and crusty bread for a delicious meal.

SHIRLEY HARRINGTON

GRILLED PEPPER-PESTO LINGUINE

MAKES 6 SERVINGS

PREP: 10 MIN., GRILL: 20 MIN., STAND: 10 MIN.

1 (16-ounce) package linguine

1 large yellow bell pepper, seeded and cut into 6 pieces

1 large red bell pepper, seeded and cut into 6 pieces

6 large mushrooms

5 garlic cloves

2 tablespoons capers

1 ½ cups loosely packed cilantro leaves (about 1 bunch, stems removed)

2 tablespoons lemon juice, divided

1/3 cup olive oil

1 teaspoon salt

½ teaspoon cumin

½ teaspoon pepper

Shredded Parmesan cheese (optional)

PREPARE pasta according to package directions; drain.

PLACE bell peppers, mushrooms, and garlic cloves on a 24- × 12-inch piece of nonstick aluminum foil or lightly greased heavy-duty aluminum foil. Sprinkle bell pepper mixture with capers, cilantro leaves, and 1 tablespoon lemon juice. Fold aluminum foil to seal, leaving an opening in top for steam to escape.

GRILL, covered with grill lid, over high heat (400° to 500°) 20 minutes or until peppers are almost blackened, and mushrooms are tender. Remove foil packet from grill. Seal foil, and let stand 10 minutes to loosen skin on peppers. Peel peppers, and discard skin.

PROCESS roasted peppers, remaining items in aluminum foil packet, olive oil, next 3 ingredients, and remaining 1 tablespoon lemon juice in a food processor or blender until smooth, stopping to scrape down sides. Serve sauce over hot cooked pasta. Sprinkle with cheese, if desired.

MARY RITZ

TROY, VIRGINIA

FETTUCCINE WITH PORTOBELLO-ALFREDO SAUCE

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 20 MIN.

1 (12-ounce) package fettuccine

1 (6-ounce) package portobello mushrooms

½ cup butter

3 garlic cloves, minced

1 cup whipping cream

1 cup milk

1 cup (4 ounces) shredded Parmesan cheese

1 teaspoon coarsely ground pepper

½ teaspoon salt

2 tablespoons chopped fresh Italian flat-leaf parsley

Garnish: Italian flat-leaf parsley sprigs

PREPARE pasta according to package directions; drain.

REMOVE brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

MELT butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.

LINDA KING

DUNWOODY, GEORGIA

Copyright Southern Progress Corporation Jun 2004
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