Pasta Three Ways

Going meatless this Monday? I've got you covered. Want meat? I've got a recipe for you too. These recipes each use just 5 ingredients, so feel free to add any other herbs, spices and/or vegetables you have handy.

Penne with Seared Tuna and Capers

Ask your fish monger for the best tuna steaks for this dish so you can cook them until they’re still pink in the center.  This keeps the fish moist, not dry or flaky.

12 ounces penne pasta

2 tablespoons garlic-flavored olive oil

2 tuna steaks, each about 1 inch thick (about 1 pound total)

1/2 cup drained capers (packed in brine not salt)

2 tablespoons chopped fresh parsley

Cook the pasta according to the package directions.  Drain and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Season both sides of the tuna steaks with salt and freshly ground black pepper and add to the hot pan.  Cook 2 to 3 minutes per side, until seared but still pink in the center (or longer for fully cooked fish).  Remove the tuna from the pan (reserve the oil in the pan) and cut the fish into 1-inch chunks.  Add the cooked penne to the pan with the capers and cook for 1 minute to heat through.  Remove from heat and stir in the tuna and parsley.  Season to taste with salt and freshly ground black pepper.

Serves 4

Orzo with Zucchini, Oregano and Feta

The key to this recipe is fresh oregano.  If you can’t find fresh oregano, or want to make the dish with dried, add dried oregano to the zucchini as it cooks so you can release the flavor from the dried herb.

12 ounces orzo pasta, or any small-shaped pasta

2 tablespoons garlic-flavored olive oil

1 medium zucchini, diced

1 cup crumbled feta cheese

1 tablespoon chopped fresh oregano

Cook the pasta according to the package directions.  Drain and set aside. 

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the zucchini and cook for 3 to 5 minutes, until golden brown and tender, stirring frequently.  Stir in the cooked pasta and cook for 1 minute to heat through.  Remove from heat and stir in the feta and oregano.  Season to taste with salt and freshly ground black pepper.

Serves 4

Chorizo Studded Bowties with Spinach and Asiago

Chorizo is a super tasty, garlicky pork sausage that adds tons of flavor to any dish.  Make sure you buy fully cooked chorizo to cut down on the cooking time and to eliminate any extra fat.

12 ounces bowtie-shaped pasta (farfalle)

2 teaspoons olive oil

8 ounces fully cooked chorizo sausage, cut into 1/2-inch pieces

1 1/2 cups reduced-sodium chicken broth

5 ounces baby spinach

1/2 cup grated Asiago cheese

Cook the pasta according to the package directions.  Drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium heat.  Add the sausage and cook for 3 to 5 minutes, until golden brown, stirring frequently.  Add the broth and bring to a simmer.  Add the cooked pasta and spinach and cook for 1 minute.  Decrease the heat to low and add the cheese.  Cook for 1 minute, until the spinach wilts and cheese melts.  Season to taste with salt and freshly ground black pepper.

Serves 4