Bring on Italian night with pasta, pasta, pasta

Cooking with Cathie

Cathie Campbell

(Updated: Friday, April 11, 2008, 10:03 PM)

Recently I shared a recipe for a smoked salmon and asparagus dish, but was lazy and didn't include any measured amounts of ingredients. I decided to rework that recipe and add some improvements. So, to save you time in the kitchen (if this dish appeals to your taste buds), here is a revised, improved version. I have a bad habit, when I am creating a dish, of not measuring exact amount of things. It's more of a toss this or that in type of procedure.

This time around I used a multigrain pasta product from Barilla, rather than ordinary pasta. I admit to having been a bit apprehensive, as most of my previous experiences with the healthier versions of pasta were not very good. Perhaps it was just the way I was cooking it, but it seemed to me they were gummy. Barilla has developed a line of pasta with the word "Plus" in the label and I not only like it, I prefer it to ordinary pastas. This was an incredible revelation for me, having been raised on the traditional, "ordinary" stuff and taking a hearty dislike to healthier types. Besides my own recipe, I am including two from the folks at Barilla. Hope you enjoy them and celebrate good food as well as good health.

Cat's smoked salmon and asparagus penne pasta

• 1 box (14.5-oz.) Barilla "Plus" multigrain penne pasta
• 1 package Kirkland smoked salmon fillet (you will need at least 1 pound)
• 1 jar (16-oz.) Classico Roasted Red Pepper Alfredo sauce
• 1 pound fresh asparagus, washed and tough ends removed
• Paprika (about 1 tsp.)
• Seasoned salt, to taste
• Freshly grated Parmesan cheese

1. Cut asparagus into pieces about two inches in length. Saute or steam until tender but not overcooked. Meanwhile, separate salmon (it comes pre-sliced) and place on a dish in the microwave. Cook just until it turns opaque, being careful not to get the edges overdone and tough. The salmon is edible just as is, but holds up better in the recipe when cooked a bit. Set aside.

2. Heat water in a large pot to boiling; add pasta and stir occasionally until done, according to package directions. Drain in colander, then add to pot again.

3. Pour Alfredo sauce over the pasta, adding seasoned salt (not too much because the salmon has salt in it) and paprika; stir to blend evenly.

4. Carefully add salmon. It will break into chunks as you stir. Add cooked asparagus and toss gently. Place in a serving dish and reheat briefly. Garnish with Parmesan cheese and serve.

Penne with spring vegetables

From Barilla.

• 1/4 cup extra-virgin olive oil
• 1/2 cup white onion, chopped
• 2 cloves garlic, minced
• 1 pound asparagus, trimmed, cut into 1-inch diagonal pieces
• 2 1/2 cups (about 12 ounces) cherry tomatoes, cut into halves
• 2 cups yellow squash, cut into small chunks
• Salt, to taste
• Freshly-ground black pepper, to taste
• 3/4 cup chicken (or vegetable) broth
• 1 box Barilla Plus penne pasta
• 6 leaves fresh basil, cut into thin strips

1. Bring a large pot of water to a boil. Heat oil in a large skillet over medium-high heat. Add onion and garlic. Saute three to four minutes, stirring occasionally.

2. Add asparagus and continue three additional minutes. Add tomatoes and squash; saute an additional two to three minutes, or until tomatoes are softened. Season with salt and black pepper to taste.

3. Add broth and reduce heat to a simmer. Continue cooking to heat thoroughly. Cook penne according to package directions.

Drain pasta, immediately adding it to the skillet. Mix well.

4. Transfer to a serving bowl or platter and garnish with fresh basil strips. Add a bit of grated Parmesan cheese, if desired.

Spaghetti with fennel and shrimp

From Barilla's test kitchens.

I am not a fan of fennel, even though my Italian family seemed to thrive on it. But just because I am not thrilled with it doesn't mean I should stand in the way of those who favor its taste. So for all you fennel fans, here you go:

• 1/4 cup extra-virgin olive oil
• 1 clove (or 1 tsp.) garlic, thinly sliced
• 1 fennel bulb, trimmed and thinly sliced, including some of the feathery portions
• 1 pound medium shrimp, peeled and deveined (if using frozen shrimp, defrost and drain all liquid)
• 1 tsp. dried oregano leaves (or 1 tblsp. chopped fresh)
• 1 jar Barilla marinara sauce
• 1/2 cup fresh basil leaves, torn into pieces
• 1/2 tsp. salt
• 1/4 tsp. freshly-ground black pepper
• 1 box Barilla Plus spaghetti

1. Heat olive oil in large skillet over medium heat. Add garlic and fennel; saute two to four minutes or until fennel begins to soften.

2. Add shrimp and oregano to skillet. Raise heat slightly and saute for three to five additional minutes or until shrimp is cooked. Add marinara sauce, basil, salt and pepper.

3. Cook spaghetti according to package directions, then drain.

Toss pasta with sauce in skillet while cooking an additional three to five minutes.

Transfer the spaghetti to a large serving platter and serve immediately.