SUMMER PASTA

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* Please use fresh herbs or parsley.

Southwestern Pasta

This is a good low-fat pasta to make when you have leftover corn-on-the-cob and a garden full of greens.

8 ounces vermicelli or angel hair pasta
1 teaspoon olive oil
3 large cloves garlic — peeled and minced
1/2 jalapeño pepper — seeded and minced (1/2 teaspoon)
3/4 cup red onion — chopped
1 teaspoon ground cumin
1 1/2 cups fresh corn — cut off the cob (about 3 - 4 ears)
2 cups fresh garden spinach or arugula leaves-cut into thin strips
2 medium-sized fresh tomatoes — cored and coarsely chopped
2 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
salt and freshly ground pepper
1/2 cup cilantro — chopped, or fresh basil, cut into strips

Bring pasta water to a boil and add salt. Begin cooking the pasta. In a large nonstick skillet sauté the garlic, hot pepper, and onion in oil on medium-high heat for a few seconds, until mixture wilts. Push to the side of the skillet and add the corn, letting it sit in the pan just long enough to slightly brown it. Stir the corn and brown again, then mix corn and onion mixture together. Turn off the heat and stir in the greens. Whisk the vinegar, sugar, juice, salt, and pepper in a small bowl. Stir in the tomatoes. Drain the pasta and toss with the vegetables and the tomato mixture. Serve topped with the chopped cilantro or basil.

Pesto Farfel Salad

8 ounces boned, skinned chicken breast
8 ounces farfel (bow-tie) pasta
3/4 cup baby peas — fresh or frozen
1 small red pepper — sliced thin

Low-Fat Pesto Dressing

2 tablespoons pine nuts or walnuts
4 large cloves garlic — peeled
1/4 teaspoon jalapeño pepper — seeded
2 1/2 cups fresh basil leaves — packed
1 tablespoon extra-virgin olive oil
1/4 cup chicken broth1/4 cup lemon juice
1/3 cup pecorino Romano or Parmesan cheese — freshly grated
salt and freshly ground pepper
sliced fresh tomatoes

In a dry skillet toast the nuts for a minute or so, stirring so they don't burn. Set aside. Sauté the chicken breast in a nonstick skillet until done. Let cool and chop into bite-size pieces. (Or use leftover cooked chicken.) Boil the pasta until just done; rinse with cold water, drain well, and pour into a large bowl. In the skillet cook the peas in 1 tablespoon of water for a minute or so until just done. Add the drained peas and red pepper to the pasta.

In a food processor or blender mince the garlic and jalapeño pepper. Add the nuts, basil, and olive oil and pulse until well chopped. Add the broth and lemon juice. Pulse a few times before adding the cheese. Add salt and pepper and pulse again. Toss dressing with the pasta salad. Serve immediately at room temperature with the sliced tomatoes.

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