"The Celebrity Pasta Lovers" Cookbook

"The Celebrity Pasta Lovers" Cookbook is available here, free of charge, through February 2007. For each person who downloads a copy of the cookbook, Barilla will donate $1 to America's Second Harvest - The Nation's Food Bank Network, with a total donation up to $100,000.

The Celebrity Pasta Lovers

Smoothies

Basic Smoothie
1/2 cup orange juice
3 baby bananas, peeled, or 1 whole banana, peeled
1 cup strawberries

Pour the orange juice into a blender. Add the bananas and the strawberries. Blend for one minute.

Slushie
1/2 cup pineapple juice
1 cup frozen honeydew
1/2 cup pineapple
2 cups crushed ice

Pour the pineapple juice into a blender. Add the frozen honeydew and the pineapple. Blend for one minute. Add the crushed ice and blend for one minute.

Dairy Smoothie
1 cup orange juice
1 cup mango
1 cup milk

Pour the orange juice into a blender. Add the mango and the milk. Blend for one minute.

Tip: Making smoothies
Always begin with a liquid. For a smoothie, pour the milk or juice in first, then add the fruit and ice. “Liquids on the bottom help get the ice into suspension so it blends easier,” says Rhondi Shigemura, director of research and development at Jamba Juice, a national smoothie and juice chain.

Smoothies | Meals : RealSimple.com

Classic Tomato Soup

Ingredients:
4 tablespoons (½ stick) butter
2 tablespoons olive oil
1 medium onion, chopped
coarse salt and ground pepper
¼ cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or ½ teaspoon dried thyme)
2 cans (14.5 ounces each) reduced-sodium [vegetable] broth
2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste, cook 1 minute.

To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

Using an immersion blender, purée soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, purée half (5 cups) of the soup in a conventional blender until smooth; return to pot.

Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

Per serving: 201 calories; 12.8 grams fat; 5.7 grams protein; 18.4 grams carbohydrates; 3.2 grams fiber

Serves 6 | Prep time: 25 minutes| Total time: 1 hour

Everyday Food: Classic Tomato Soup

Roasted Vegetable Soup

Ingredients:
6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts, cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 garlic cloves
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Preheat oven to 425°. In a roasting pan, toss tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In a blender, purée vegetable mixture in batches. Stir in basil.

Per serving: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber.
Serves 4 | Prep Time: 30 minutes | Total Time: 1 hour 30 minutes

Everyday Food: September 2006

Mexican-Style Lasagna

Ingredients:
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber.
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes.

Everyday Food: September 2006

Spaghetti Squash with Garlic

Ingredients:
2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper


Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Per serving: 166 calories; 7.8 grams fat; 2.6 grams protein; 25,4 grams carbohydrates; 5.4 grams fiber.
Serves 4 | Prep time: 15 minutes | Total time: 1 hour and 15 minutes

Everyday Food: April 2006

Last-Minute Lasagna

Hands-On Time: 10 minutes
Total Time: 45 minutes
Makes 6 servings

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 350° F.

Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan.

Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Real Simple: March 2006

Chickpea Pasta

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings

1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium [vegetable] broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.

Real Simple: March 2006

Spinach and Onion Pasta

Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 6 servings

1 1-pound box dried spaghetti
1 10-ounce box frozen chopped spinach
2 tablespoons olive oil
2 medium yellow onions, sliced 1/4 inch thick
1 tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3/4 cup (about 3 ounces) grated Parmesan

Cook the spaghetti according to the package directions. During the last 3 minutes of cooking, add the spinach.

Meanwhile heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of the salt, and the pepper and cook for 10 minutes. Add the vinegar and cook for 3 more minutes.

Drain the spaghetti and spinach. Return to the pot, add the onion mixture, Parmesan, and the remaining oil and salt. Toss gently to combine.

Real Simple: March 2006

Pasta with Zucchini and Parmesan Cream

Adapted from a recipe by Alessandra Marini

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings

1 pound penne or some other short pasta
1 1/2 cup heavy cream
1/4 teaspoon crumbled saffron or 1/8 teaspoon ground nutmeg
2 tablespoons olive oil
1 garlic clove, peeled
2 pounds small zucchini, halved lengthwise and sliced into thin half-moons
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/4 cup chopped fresh flat-leaf parsley leaves (optional)

Cook the pasta according to the package directions.

Place the cream and saffron or nutmeg in a small saucepan over medium heat until bubbles appear. Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 3/4 of the Parmesan and stir. Set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, zucchini, and the remaining salt and pepper. Cook, stirring occasionally, until the zucchini is golden and tender, about 10 minutes. Remove from heat. Remove and discard the garlic. Drain the pasta and return it to the pot. Add the zucchini and the cream mixture. Toss. Divide the pasta among individual bowls and sprinkle with the remaining Parmesan and parsley (if using).

Real Simple: March 2006