Mix 'n Match Pasta

posted September 8, 2008
  by Christine Gable, Kiddie Chow

Just yesterday I looked in my pantry and was speechless: no pasta left? No boxes or bags of elbows, spirals or linguine left anywhere? Of course, after the kitchen’s demolition and remodeling (complete with house painting), that’s probably not quite such an unusual happening, eh? Just getting everyone fed and keeping our lives going through that major routine-upheaval had me thinking about things that didn’t include pasta. But it’s one thing that I committed to that I’ll do from here on out: keep an A-1 selection of different sizes and shapes of this all-around handy-dandy food on hand.

Remember that old advertising jingle—the incredible, edible egg? Well, I think incredible edible pasta makes an even better combo. For not only is it one food that most everyone loves—yes, kids included—but it’s quick and easy to prepare. It’s also comfort food at its best. Just think mac ‘n cheese and buttered noodles, right? And thanks to whole-grain semolina varieties, it’s no slacker in the nutrition department either.

Made from durum wheat, the semolina flour used for pasta is considered a complex carbohydrate—which helps to provide a slower, more even release of energy versus the quick-burst that simple carbs like white flour products and sugars are known for. And without that notorious “afternoon drop” in energy. Another plus: according to the National Pasta Association, ½ cup of pasta contains only 99 calories.

So next time you head to the market, check out the different pasta options. Go ahead and have your kids help pick out some new and different kinds too. I’ve found that opening up the cupboard door to an array of shapes and sizes of different pastas can definitely spur some creative dinner ideas. And really, when you’re in a pinch, who can complain about boiling a pot of shells or elbows and tossing some butter or cheese with them?

Pasta goes with any protein or salad, any day of the week. Or boil up a pot of linguine or fettuccine and sauté some garlic, onion, mushrooms, peppers—you name it—to toss in. Of course, seasonings can vary depending upon your family’s favorites, but we can always go for the Italian and Greek flavors: olive oil, oregano, basil … and if you’re feeling more adventurous, toss some spinach, garlic, pine nuts and olive oil in the food processor. Right there’s a fast-and-easy pesto that’s all set to stir into angel hair or fettuccine. And don’t forget the old stand-by: spaghetti. Keep a jar of prepared sauce and a box of this all-time favorite just at the ready for a quick and satisfying Italian meal.

Go ahead and have fun experimenting with different shapes, sizes and additions—get your kids involved and see what new and exciting flavors you can discover together!

Pasta Variations:
• Peppers – red, green, hot or sweet
• Capers or black olives
• Sautéed onion
• Hard cheeses: grated Parmesan or Romano
• Soft cheeses: goat cheese, smoked mozzarella
• Veggies: spinach, radicchio, parsley, scallions, mushrooms, zucchini
• Pine nuts
• Pepperoni or prosciutto
• Red pepper flakes
• Bacon crumbles
• Sausage
• Fresh herbs: garlic, chives, oregano


Next Week: Hotdogs, Anyone?


Campanelle Pasta with Tomatoes and Greek Cheese Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: < 30 minutes

* 1 pound whole-grain chunky-shaped pasta, such as campanelle or shells
* 1/4 cup olive oil
* 6 cloves garlic, minced
* 4 medium tomatoes, diced
* 1 teaspoon dried basil
* 1/2 pound Greek cheese, such as ricotta salata or feta, diced
* 1 teaspoon balsamic vinegar
* 1/2 teaspoon sea salt
* 1/4 teaspoon black ground pepper
* 2 tablespoons Parmesan cheese - optional

Bring 2 quarts water to a boil; add pasta and cook for 8-9 minutes, until al dente or until desired tenderness is reached.

Meanwhile, pour olive oil into heavy skillet over medium heat. Add minced garlic and tomatoes sprinkle with basil and heat for 2 minutes. Turn off heat. Add cheese to pan.

Drain pasta when it's done cooking. Pour olive oil/tomatoes over top, sprinkle with balsamic vinegar, salt and pepper and mix gently. Top with Parmesan cheese, if desired.

Christine's Note: This pasta variation incorporates tomatoes and Greek cheese for a summer version that can be served hot or cold.

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