Cookbook / SPRINGTIME PASTA
78 MAY 2019 WOMANSDAYMAG
Rigatoni
with Chicken
and Broccoli
Bolognese
ACTIVE 35 MIN.
TOTAL 35 MIN.
SERVES 4
COST PER SERVING $2.7812 oz rigatoni
1 Tbsp olive oil
2 cloves garlic, pressed
1 lb ground chicken breast
½ tsp red pepper flakes
Kosher salt and pepper
½ cup dry white wine
1 cup low-sodium chicken broth
½ lb broccoli crowns,
finely chopped1Tbsp finely grated
lemon zest
½ cup finely grated Parmesan,
plus more for serving
¼ cup flat-leaf parsley,
chopped1 Tbsp tarragon, chopped
2 Tbsp chopped chives
2 Tbsp cold unsalted butter
(optional)(^1) Cook pasta per pkg. directions,
reserve 1 cup pasta water, then
drain pasta and return it to the pot.
(^2) Meanwhile, heat oil in a large
skillet on medium. Add garlic and
cook, stirring, until it starts to sizzle,
about 1 minute.
(^3) Add chicken, season with red
pepper flakes and ½ tsp each salt
and pepper, and cook, breaking
up into very tiny pieces with a
spoon until just cooked through,
about 6 minutes. Add wine and
simmer until nearly evaporated,
about 2 minutes.
(^4) Add broth and then broccoli
and toss to combine, then bring
to a simmer. Cover and simmer
until broccoli is just tender,
5 to 6 minutes. Fold in lemon zest,
Parmesan, and herbs. Remove
from heat and add butter if using,
stirring and tossing until melted.
Toss with rigatoni, adding some
reserved pasta water if pasta
seems dry. Top with additional
Parmesan if desired.
PER SERVING 540 CAL, 9.5 G FAT (2.5 G SAT),
44 G PRO, 535 MG SODIUM, 71 G CARB, 5 G FIBER
Pappardelle
with Crab,
Snap Peas,
Orange, and
Chiles
ACTIVE 20 MIN.
TOTAL 25 MIN.
SERVES 4 ✦ COST PER SERVING $3.01
12 oz pappardelle (or another
wide pasta)
2 Tbsp cold unsalted butter
1 Tbsp finely grated orange zest
plus ¼ cup fresh orange juice
1 Tbsp olive oil
8 oz sugar snap peas, halved
on a diagonal
2 red chiles, thinly sliced
1 Tbsp fresh lemon juice
2 6-oz cans crab meat,
drained and picked over
¼ cup basil leaves
(^1) Cook pasta per pkg. directions.
Drain pasta and toss with butter,
orange zest, and orange juice.
(^2) Meanwhile, heat oil in a large
skillet on medium-high. Cook snap
peas until lightly browned, 2 minutes.
Add chiles and cook 1 minute.
(^3) Remove from heat and toss with
pasta, lemon juice, crab, and basil.
PER SERVING 520 CAL, 12 G FAT (4 G SAT),
27 G PRO, 425 MG SODIUM, 71 G CARB, 5 G FIBER
Ravioli with
Creamy
Mushrooms
and Asparagus
ACTIVE 35 MIN.
TOTAL 35 MIN.
SERVES 4
COST PER SERVING $4.85
1 20-oz pkg. cheese ravioli
2 Tbsp olive oil, divided
1 lb mixed mushrooms,
trimmed and quartered
8 oz asparagus, trimmed
and thinly sliced
2 shallots, finely chopped
Kosher salt and pepper
½ cup dry white wine
⅔cup crème fraîche
2 Tbsp chopped chives
(^1) Cook ravioli per pkg. directions.
(^2) Heat 1 Tbsp oil in a large skillet
on medium-high. Add half the
mushrooms and cook, tossing once,
until golden brown and crisp,
5 minutes. Transfer to a bowl and
repeat with remaining mushrooms.
(^3) Return skillet to medium-high, add
asparagus and remaining Tbsp oil,
if necessary, and cook, tossing until
just tender, about 2 minutes; transfer
to bowl with mushrooms.
(^4) Add shallots to pan, season
with ½ tsp each salt and pepper, and
cook on medium, stirring occasionally
until translucent, about 2 minutes.
Add wine and simmer until reduced to
2 Tbsp, 2 minutes more. Stir in crème
fraîche; toss with vegetables. Spoon
over ravioli and sprinkle with chives.
PER SERVING 705 CAL, 38 G FAT (15.5 G SAT),
24 G PRO, 1,120 MG SODIUM, 68 G CARB, 7 G FIBER
Mint and
Wa l nut Pe sto
Lasagna
Noodles
ACTIVE 20 MIN.
TOTAL 25 MIN.
SERVES 4
COST PER SERVING $1.66
12 oz lasagna, broken into
large pieces
¾ cup flat-leaf parsley
¾cup mint
2 Tbsp walnuts
1small clove garlic
6 Tbsp olive oil, divided
¼ cup grated pecorino cheese
¼cup grated Parmesan
Kosher salt and pepper
Ricotta cheese, for serving
(^1) Cook pasta per pkg. directions,
reserve 1 cup pasta water, then drain
pasta and return it to the pot.
(^2) While pasta is cooking, place
herbs in a strainer basket. Dunk
strainer basket (with herbs) into
boiling water for 3 seconds, then run
cold water over it. Using your hand,
squeeze all the water out of herbs.
(^3) In a blender, chop walnuts, garlic,
and 3 Tbsp oil. Add blanched herbs,
cheeses, remaining 3 Tbsp oil and
½ tsp salt and puree, adding 1 to
2 Tbsp pasta cooking water as necessary
to help blend until very smooth.
(^4) Place pesto in a large bowl.
Add pasta and toss to coat, adding
some reserved pasta water if pasta
seems dry. Dollop with ricotta.
PER SERVING 560 CAL, 25.5 G FAT (5.5 G SAT),
16 G PRO, 465 MG SODIUM, 67 G CARB, 5 G FIBER