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Do you have a favorite grocery aisle? Mine happens to be the glorious rows of pasta in all shapes and sizes. I love pasta because it's inexpensive, easy to prepare and so delicious. It's the perfect go-to, even when the pantry is nearly bare. And now that the Lenten season is here, pasta, served with any number of meatless sauces or even in a soup, can answer that age-old question "What's for dinner?"
So, while fried or broiled fish is great, and even tuna and noodle casserole has a place on the menu, a plate of pasta tossed with olive oil, garlic, sauteed vegetables and maybe some seafood is what delicious and fresh-tasting is all about. You won't even miss the meat.
Tortellini with Herbed Cream Sauce
Pasta:
2 (9-ounce) packages uncooked fresh refrigerated cheese filled spinach tortellini
Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups half-and-half or milk
1/4 cup dry white wine
1/8 tsp. each dried oregano, marjoram, basil
1/16 tsp. rubbed sage
1/4 cup freshly grated Parmesan cheese
Directions: Cook tortellini according to package directions. Rinse with hot water; drain. Set aside and keep warm.
Meanwhile, in 2-quart saucepan melt butter over medium heat. Stir in flour until smooth and bubbly. Add half-and-half, wine and herbs. Continue cooking, stirring occasionally, till sauce thickens, about 5 to 8 minutes. Serve over cooked tortellini; top with Parmesan. Season to taste with salt and pepper. Serves 6.
Shrimp and Angel Hair
2 T. olive oil
1 medium onion, chopped
1 small green pepper, chopped
2 cloves garlic, minced or 1/4 tsp. garlic powder
1/8 tsp. ground red pepper (cayenne)
1 (28-ounce) jar marinara spaghetti sauce
1-pound medium shrimp, shelled and deveined
8-ounce package mozzarella cheese, shredded
8 ounces angel hair pasta, cooked and drained, according to package
Directions: Heat 1 tablespoon oil in 10-inch skillet over medium heat. Add shrimp and garlic to pan and saute just till shrimp turn pink. Remove shrimp from pan and set aside.
Add remaining 1 tablespoon oil to pan along with onion, green pepper and cayenne. Saute till tender. Add sauce and bring to boil over medium-high heat. Reduce heat to low. Return shrimp to pan and simmer about 5 minutes. Sprinkle top with grated mozzarella; cover till cheese melts. Serve over hot angel hair pasta. Serves 4.
Pasta Seafood Stew
1/2 cup chopped onion
1 garlic clove, minced
1 T. olive oil
16 ounce can tomatoes, undrained, cut up
1/2 cup tomato juice
1/4 cup dry white wine
1 cup sliced celery
1/3 cup uncooked orzo or Rosamarina
1 tsp. dried basil leaves, crushed
1/4 tsp. salt.
1/2 pound fresh or frozen fish filets, thawed, skin removed
1/2 pound fresh or frozen shrimp, thawed and shelled
1 green bell pepper, sliced
Directions: In large heavy saucepan, saute onion and garlic in oil till tender. Stir in tomatoes, tomato juice, wine, celery, orzo, basil and salt. Bring to a boil. Reduce heat; cover and simmer 25 minutes or till orzo is tender, stirring occasionally.
Meanwhile cut fish into 1-inch pieces. Add fish, shrimp and green pepper to tomato mixture, stirring gently. Cover and simmer 10 minutes or until fish flakes easily with fork and shrimp turns pink. Makes 4 (1-cup) servings.