Edemame Lo Mein

his is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending. RECIPE INGREDIENTS 8 ounces whole-wheat spaghetti 2 cups frozen edamame (shelled soybeans) 4 scallions, thinly sliced 1/4 cup oyster sauce or vegetarian "oyster" sauce 1/4 cup rice-wine vinegar 3 tablespoons reduced-sodium soy sauce 2 teaspoons sugar 2 teaspoons toasted sesame oil 1/8 teaspoon crushed red pepper 2 tablespoons canola oil 2 medium carrots, cut into matchsticks 2 small red bell peppers, cut into matchsticks

DIRECTIONS Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Marinated Zucchini with Bow Ties

Active Time: 25 Minutes Total Time: 25 Minutes Yield: Serves 4 Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish – with grilled chicken, for instance. RECIPE INGREDIENTS 1/3 cup plus 3 tablespoons olive oil 4 cloves garlic, minced 2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4-inch slices 2 1/2 teaspoons salt 3/4 pound plum tomatoes (about 6), seeded and diced 1/2 cup chopped fresh basil 1/4 cup plus 1 tablespoon wine vinegar 1 1/2 teaspoons fresh-ground black pepper 1 pound bow ties

DIRECTIONS In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil. VARIATION: Balsamic-Marinated Zucchini with Bow Ties For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.

Three Bean Pasta Salad

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix
3/4	cup sweet-spicy French dressing
1/4	to 1/2 teaspoon red pepper sauce, if desired
2	medium tomatoes, coarsely chopped (1 1/2 cups)
1	medium green bell pepper, chopped (1 cup)
1/2	cup chopped red onion
1	can (19 oz) Progresso® cannellini beans, drained, rinsed
1	can (15 oz) Progresso® kidney beans, drained, rinsed
1	can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

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1.	Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2.	Drain pasta; rinse with cold water. Shake to drain well.
3.	In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

Mexican Pasta Skillet

Mexican Pasta Skillet (vegetarian)

1	cup Old El Paso® salsa (any variety)
2/3	cup uncooked elbow macaroni (2 ounces)
3/4	cup water
2	teaspoons chili powder
2	cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1	can (8 ounces) tomato sauce
1/2	cup shredded Cheddar cheese (2 ounces)

1.	Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2.	Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Stuffed Chicken

"Healthified" Stuffed Chicken Parmesan

47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.

6	boneless skinless chicken breasts (about 5 oz each)
1	box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2	oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4	cup shredded Parmesan cheese
1/2	teaspoon dried basil leaves
1	clove garlic, finely chopped
1/4	cup fat-free egg product
12	stone-ground wheat crackers, crushed (about 1/2 cup)
1	teaspoon dried basil leaves
1/2	teaspoon pepper
1	cup Muir Glen® organic Italian herb pasta sauce

1.	Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2.	In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3.	In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4.	Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

Ravioli Stuffed with Stuff

When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a Kitchen��Aid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.

Serves 8 as a side dish; makes 16

• 10 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped (about 6 cups)
• 1 dried red chile, such as chile de árbol, crumbled
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/4 pound prosciutto di Parma, finely chopped
• 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
• 2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
• Zest of 1 lemon
• Coarse salt and freshly ground pepper, to taste
• 
  
• All-purpose flour, for dusting
• Semolina, for dusting

Directions

1. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
2. Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
3. Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
4. Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
5. Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
6. Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
7. Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.

Ravioli

Ravioli

Ingredients

Serves 2

• 3 ounces fresh goat cheese
• 1/4 cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Parsley Sauce

Directions

1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.

   

   Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.