Good Housekeeping USA – September 2019

KEY: Q QUICK & EASY G GLUTEN-FREE M MAKE AHEAD V VEGETARIAN O ONE POT

THE WORKBOOK

MUSHROOM & THYME

CAMPANELLE Q V

Active 30 min. | Total 30 min.

12 oz campanelle or other short pasta

4 Tbsp olive oil, divided

1 lb cremini mushrooms,

trimmed and quartered

1 large shallot, finely chopped

2 Tbsp fresh thyme leaves

Kosher salt and pepper

1⁄2cup dry white wine

2⁄3cup crème fraîche

1. Cook pasta per pkg. directions.

Reserve 1⁄4 cup cooking water,

then drain pasta.

2. Heat 2 Tbsp oil in large skillet on
   medium-high. In 2 batches, cook
   mushrooms, tossing occasionally, until
   golden brown and tender, 5 to 7 min.;
   transfer to plate. (Keep an eye on second
   batch, as it will cook more quickly.)


3. Reduce heat to medium; add shallot,
   thyme and 1⁄2 tsp each salt and pepper
   and cook, stirring occasionally, until
   tender, 2 to 3 min.


4. Add wine and simmer until
   nearly evaporated, about 2 min. Stir
   in crème fraîche, then mushrooms.
   Toss with pasta, adding reserved
   pasta cooking water, 2 Tbsp at a time,
   if pasta seems dry.
   SERVES 4 About 615 cal, 29.5 g fat
   (11.5 g sat), 16 g pro, 280 mg sodium,
   72 g carb, 4 g fiber

R I G AT O N I WI T H S AU S A G E

& BROCCOLI RABE Q

Active 25 min. | Total 30 min.

12 oz rigatoni

1 Tbsp olive oil

3⁄4lb sweet Italian sausage,

casings removed

1⁄2tsp red pepper flakes

Pepper

2 cloves garlic, pressed

1⁄2cup dry white wine

1 cup low-sodium chicken broth

10 oz broccoli rabe, chopped

1⁄2cup finely grated Parmesan,

plus more for serving

2 Tbsp cold unsalted butter

1. Cook pasta per pkg. directions.

Reserve 3⁄4 cup cooking water, then

drain pasta and return to pot.

2. Heat oil in large skillet on medium-
   high. Add sausage, red pepper flakes
   and 1⁄2 tsp pepper and cook, breaking
   sausage up into small pieces until
   beginning to brown on edges, 6 min.
   Toss with garlic and cook 1 min.


3. Add wine and simmer until nearly
   evaporated, about 2 min. Add broth,
   then broccoli rabe; toss to combine.
   Simmer, covered, until broccoli is just
   tender, 5 to 6 min.


4. Fold in Parmesan and then butter and
   1⁄2 cup reserved pasta cooking water,
   swirling to melt. Toss with pasta, adding
   more pasta cooking water if pasta
   seems dry.
   SERVES 4 About 760 cal, 40.5 g fat
   (15.5 g sat), 30 g pro, 850 mg sodium,
   70 g carb, 4.5 g fiber

SPINACH-ARTICHOKE TARTINES Q V

Active 10 min. | Total 15 min.

Heat broiler. Combine 2 Tbsp cream

cheese (at room temp), one 14.5-oz

can artichokes (rinsed and chopped),

2 cups baby spinach, 1⁄4 cup finely grated

Parmesan and 1⁄4 tsp red pepper flakes.

Lightly toast 4 slices country-style bread,

then spread topping over. Sprinkle with

1⁄4 cup finely grated Parmesan and broil

until golden brown and bubbly, 2 to 3 min.

SERVES 4 About 200 cal, 7 g fat (3 g sat),

9 g pro, 655 mg sodium, 26 g carb, 2 g fiber

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