basil leaves

No-cream Pasta Primavera

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Pasta Primavera as the name suggests in a fresh take on pasta served with vegetables of the season. Some recipes call for a creamy sauce but the Primavera may also be prepared without.

To do a No-cream Pasta Primavera you will need 1 package penne pasta, 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes, 1 cup fresh green beans, cut into pieces, 5 spears asparagus, cut into pieces, 1/4 cup olive oil, salt, coarsely ground black pepper, and lemon juice, 1 tablespoon Italian seasoning, butter, 1 large yellow onion, 2 cloves garlic, 1/3 cup chopped fresh basil leaves, 1/3 cup chopped fresh parsley, 3 tablespoons balsamic vinegar, and 1/2 cup grated Romano cheese.

To prepare, cook the pasta in a pot of lightly salted water. Add a few drops of olive oil to the water to prevent sticking.

In a bowl, toss the squash, zucchini, carrot, bell pepper, tomatoes, green beans, asparagus, olive oil, salt, pepper, lemon juice, and Italian seasoning and bake in a preheated oven for 15 minutes until tender.

Use the remaining oil and butter and cook with the onions and garlic in a large skillet until hot. Remove from the fire and place in a large bowl. Toss with eh vegetables and add Romano cheese to taste.

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Chicken with Eggplant and Basil

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Chicken is one of the most versatile meats you can buy. It goes with just about everything and most dishes are so simple and easy to prepare. The Chicken with Eggplant and Basil is one such dish.

This dish requires 4 tablespoons extra-virgin olive oil, 1 baby eggplant cut in half, salt, 1 tablespoon pine nuts, 4 thin chicken cutlets, Freshly ground pepper, All-purpose flour, cloves garlic, chopped, 1/4 cup sun-dried tomatoes packed in oil, drained, rinsed and chopped, 1/4 cup fresh basil leaves, 1/2 cup chicken broth, 1/4 cup ricotta cheese, and bread.

To prepare, first season the chicken with salt and pepper and roll in the flour. After shaking off the excess put aside. Next drizzle a little olive oil over the eggplants and add salt; place in an oven and cook for a few minutes. Toast the pine nuts over a saucepan over a high flame and then place in a bowl and drizzle the remaining olive oil.

Place the chicken in a saucepan and brown for a few minutes add the garlic and cook a few more minutes. Slice the eggplant into chunks and add tomatoes, eggplant, basil, nuts, and broth to cooking chicken. Simmer. Allow to cook and top with ricotta cheese and eggplant. Serve with bread.

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Linguine Tuna Puttanesca, tangy Italian

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Linguine Puttanesca
The name Puttanesca (read other news here) may raise eyebrows but your taste buds will be even more aroused by the pungent tomato sauce of a Linguine Tuna Puttanesca.

To make this saucy Italian delight you will need salt, 12 ounces linguine, 2 tablespoons extra-virgin olive oil, 4 cloves garlic, thinly sliced, 1/4 to 1/2 teaspoon red pepper flakes, 2 tablespoons capers, drained, 1/2 cup roughly chopped kalamata olives, 1 28-ounce can San Marzano plum tomatoes, 4 basil leaves, torn, plus more for garnish, 1 5-ounce can albacore tuna, packed in olive oil, and freshly ground pepper.

To prepare, first bring a large pot of salted water to a boil, add linguine, and a few drops of oil and cook until al dente. In a large skillet, heat the olive oil over a medium flame and add garlic and red pepper flakes and cook until slightly toasted. Next add the capers and the olives and fry for about 2 minutes and add crushed tomatoes to the skillet. Cook the tomatoes until they are slightly dry and add tomato juice, basil, and salt, and cook until the sauce thickens.

Add the tuna in oil, drain the pasta, and return it to the pot. Add the sauce and toss; Season with pepper and garnish with more basil.

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