by Anthony Stemke

Created on: June 25, 2010

You can quickly and simply elevate a box of pasta into a very delicious main dish.  I see many people in the market purchasing prepared bottled pasta sauces, but that can be very limiting. Growing up in an Italian family, I have seen pasta married to just about any ingredient.  It was always interesting and delicious.  Try these three recipes and you can have pasta as your main dish more often without boredom. 

 SMOKED ALMOND PESTO    Serves 4

1 pound (500 grams) Spaghetti or any pasta shape you prefer

1 clove of garlic

½ cup (4 oz, 150 ml) smoked almonds

1 small bunch of fresh basil leaves, washed and dried

¼ cup (2oz, 75ml) best quality olive oil

2 tablespoons grated Parmesan cheese

Salt and pepper to taste

 Boil your pasta in salted water. Cook for about 9-10 minutes, or until tender.

Chop garlic, almonds and basil finely.  Transfer this mixture to a serving bowl and stir in the oil, cheese, salt and pepper. Drain the pasta, toss into the bowl, stir thoroughly and serve.

LEMON GARLIC ZITI WITH GREEN BEAN SAUCE    Serves 4

 1 pound (500g) Ziti or Penne.

1 pound green beans, trimmed

3 tablespoons (1oz, 40ml) best quality olive oil

1 medium-size onion, chopped

Pinch of crushed red pepper flakes

3 cloves of garlic, minced

Grated zest of 1 lemon

 Boil your pasta in salted water.  Cook for about 9-10 minutes, or until tender.  But, three minutes before done, add the green beans to the water.

Meanwhile, heat the olive oil in big skillet over medium-high heat.  Add the onion and cook about 2 minutes. 

Add the red pepper flakes, and the garlic.  Cook for half a minute more.  Remove from heat and stir in the lemon zest.

Drain the ziti and green beans.  Stir them into the sauce in a serving bowl.

Lastly, here is a sophisticated wine and cheese sauce that can be quickly made.  Select a cheese you are fond of, such as: Edam, Gouda, Muenster, Gruyere, or Monterrey Jack.

 CHEESE SAUCE Serves 4

1 pound (500g) fettuccine

6 oz (200g) cheese, shredded or finely chopped

1 tablespoon cornstarch

2 tablespoons best quality olive oil

½ medium onion, chopped finely

2 cloves of garlic, minced

Pinch of cayenne pepper

1 1/2 cups of dry white wine

Salt and pepper to taste

2 tablespoons Italian flat-leaf parsley, finely chopped

Boil your fettuccine in salted water. Cook for about 9-10 minutes, or until tender. 

Combine cheese and cornstarch and set aside.  

Heat the oil in a skillet over medium-high heat.  Add the onion, and cook until softened, about 2 minutes. 

Add the garlic and cayenne and stir. Add the wine and boil for 1 minute. 

Season the sauce with salt and pepper.  Remove from heat.

A minute before the fettuccine is finished cooking, bring the sauce back to a boil.  Remove from the heat and add the cheese and whisk until the sauce is smooth.

Drain the fettuccine and toss in a serving bowl with the sauce and parsley. 

Try these three delicious pasta main dish recipes.  They are easy, a little different, and sure to please your taste buds.  Just add a salad, soup, or some quality bread and you’re done.

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