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Pasta is quick, colorful

By ASSOCIATED PRESS
Published December 28, 2005

Recipes for a trio of colorful, quickly made pasta dishes could be a boon for the cook to grab during the holiday season, as options for holiday or party buffets, or even to use up some day-after ingredients, such as cooked turkey.

These recipes are from Mark Prece, Kansas City-based corporate executive chef for Mueller's and Golden Grain Pasta.

Prece says they are traditional family favorites, dishes he grew up with.

All these dishes can be prepared in 30 minutes. The bright dish of bow-ties with Asiago cheese and spinach will give the table a festive air with seasonal red and green.

"My dad was a chef, and he cooked a lot for us all during the holidays," Prece said.

"We always had pasta around. And now I cook for my boys." There's always a big crowd of family at his home, too, he added "especially when they know I'm cooking."

All these dishes can be prepared in 30 minutes. The bright dish of bow-ties with Asiago cheese and spinach will give the table a festive air with seasonal red and green.

The recipe for turkey with dried cranberries and whole wheat penne is a wholesome way to transform that leftover Christmas turkey, and Waldorf salad gets an extra layer of texture with pasta, as a refresher among the richer dishes.

Turkey With Dried Cranberries and Whole-Wheat Penne

1/2 pound butter (2 sticks)

1/2 cup dried cranberries

1 cup peeled, diced onion (about 1 medium onion)

1 cup peeled, diced carrot (1 to 2 medium carrots)

1 cup diced celery (about 4 ribs)

1/4 cup flour

2 cups chicken broth

Salt and pepper to taste

1 pound whole-wheat penne rigate (penne with ridged sides), cooked according to package directions

1 pound boneless, skinless roasted turkey breast (leftovers or from the deli counter), diced in 1/2-inch pieces (about 4 cups)

Melt butter over medium heat. Add the cranberries, onion, carrot and celery, and cook until tender. Stir in the flour and cook 1 minute. Slowly add the broth while stirring.

After simmering 2 minutes, stir in the cooked turkey and penne. Season to taste with salt and pepper and return to simmering, just to heat through.

Makes 6 servings.

Cook's tips: If the sauce is too thick, add more chicken broth to get the desired consistency. Regular pasta can be substituted for whole-wheat pasta.

Holiday Bow-Ties With Asiago Cheese and Spinach

3 cups boiling water

4 ounces sun-dried tomatoes, about 1/4 cup

12 ounces bow-tie pasta, cooked according to package directions and drained

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

2 cloves garlic, minced

10-ounce bag fresh spinach, torn

11/2 cups Asiago cheese, grated

1/2 cup Parmesan cheese, freshly grated

Combine boiling water and sun-dried tomatoes in a bowl; let stand for 25 minutes. Cook pasta while sun-dried tomatoes are standing in boiling water.

Drain and chop tomatoes. Combine tomatoes, oil, salt, pepper and garlic in a large bowl. Add hot pasta and spinach; toss gently (spinach will wilt).

Sprinkle with cheeses, toss gently, and serve immediately. Makes 4 to 6 servings, as first course or side dish.

Waldorf Pasta Salad

1 pound medium shell pasta, cooked al dente according to package directions, drained and cooled

2 cups seedless grapes, red or white, cut in half, lengthwise

1 cup diced Granny Smith apples (about 1 large)

1 cup diced Red Delicious apples (about 1 large)

3/4 cup chopped walnuts

11/2 cups diced celery (about 6 ribs)

2 cups mayonnaise

3/4 cup honey

Combine all ingredients and toss gently until evenly mixed. Cover and refrigerate until ready to serve.

Makes 6 to 8 servings.

Cook's tips: If you prepare diced apples ahead of time, rinse them in lemon juice and drain well before mixing in the salad, to prevent browning.

Add additional mayonnaise and honey, to make more dressing, if desired.

Source: Recipes from chef Mark Prece for Mueller's and Golden Grain Pasta.

[Last modified December 27, 2005, 17:41:51]