3 Simple meatless pasta dinner recipes

+ -
Penne, broccoli rabe, crushed red pepper and feta Penne, broccoli rabe, crushed red pepper and feta make a robust and satisfying meatless entree. Photo Credit: Marge Perry

advertisement | advertise on newsday

Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

PENNE WITH BROCCOLI RABE AND FETA

1 large bunch (about 1 pound) broccoli rabe, cut into 3-inch pieces

8 ounces penne

4 tablespoons olive oil, divided

2 tablespoons lemon juice

2 cloves garlic, thinly sliced lengthwise

advertisement | advertise on newsday

1/2 teaspoon crushed red pepper flakes

4 ounces feta, crumbled (a scant 1 cup)

1. Bring a large pot of lightly salted water to boil; add broccoli rabe and cook until bright green and crisp-tender, about 2 minutes. Use tongs or a slotted spoon to transfer to a bowl.

2. Bring water back to a boil; add pasta and cook according to package directions until al dente. Drain but do not rinse.

3. Meanwhile, whisk 3 tablespoons of the oil with the lemon juice; set aside.

4. Heat remaining 1 tablespoon oil in large skillet over medium high; add garlic and cook, stirring, until lightly golden, about 2 minutes. Stir in broccoli rabe and red pepper flakes and cook, tossing, 1 minute until warm. Dress with pasta and olive oil-lemon mixture. Toss with feta and serve. Makes 4 servings.

Nutritional analysis for each serving: 447 calories, 21 g fat, 6 g saturated fat, 15 g protein, 48 g carbohydrates, 1 g fiber, 350 mg sodium

------

SPRING ORECCHIETTE WITH RICOTTA AND EDAMAME

8 ounces orecchiette pasta

advertisement | advertise on newsday

1 (12-ounce) bag shelled edamame

8 ounces part-skim ricotta at room temperature

1/2 cup grated Parmesan

1/4 cup basil, chopped

1/4 cup fresh mint, chopped

advertisement | advertise on newsday

1/2 teaspoon coarsely ground black pepper

Salt

1. Bring large pot of lightly salted water to a boil; add pasta and cook 1 to 2 minutes short of the recommended time; add edamame and cook until they are bright green and crisp-tender, about 1 to 2 minutes. Drain.

2. Toss pasta with ricotta, Parmesan, basil, mint and pepper; add salt and additional black pepper to taste. Makes 4 servings.

Nutritional analysis for each serving: 391 calories, 11 g fat, 5 g saturated fat, 24 g protein, 50 g carbohydrates, 8 g fiber, 230 mg sodium

------

FUSILLI WITH KALE, CHICKPEAS AND GOAT CHEESE

1 pound kale, torn into 3-inch pieces

8 ounces fusilli

2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced

1 medium red onion, chopped (about 1 cup)

1 (15-ounce) can low-sodium chickpeas, drained and rinsed

4 ounces goat cheese, crumbled

Salt and pepper

1. Bring a large pot of lightly salted water to a boil; add kale and cook 2 minutes, until bright green and somewhat tender. Transfer with tongs to a bowl.

2. Bring the water back to a boil; add the pasta and cook according to package directions. Drain.

3. Meanwhile, heat 1 tablespoon of oil in a large, nonstick skillet over medium high. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chickpeas and kale and cook, tossing occasionally, 2 minutes, until warmed through.

4. Toss with the pasta; stir in the goat cheese and season to taste with salt and pepper. Makes 4 servings.

Nutritional analysis for each serving: 468 calories, 12 g fat, 5 g saturated fat, 21 g protein, 73 g carbohydrates, 10 g fiber, 239 mg sodium

Get the scoop on events, nightlife, day trips, family fun and things to do on Long Island.

Comments

Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: