In a frying pan over medium heat, melt butter and fontina. Add cream and stir until cheese melts. Add ham, salt and pepper, and stir to combine. Cook about 5 minutes. Remove from heat.
Bring a pan of salted water to boil over high heat. Add pasta and cook until al dente. Drain and add to sauce. Toss to combine and heat over medium-high until pasta and sauce are warmed through.
Serve with Parmigiano Reggiano and garnish with parsley.
To make the ricotta balls, drain ricotta well and put it in a bowl and mash with a fork. Add cheeses and breadcrumbs and mix well. Add eggs, garlic, parsley, and basil and combine to make a dough, reserving 1 tablespoon parsley and garlic for garnish. Form dough into golf ball size rugby balls.
To make the tomato sauce, in a frying pan over medium heat, add olive oil and garlic and cook until garlic begins to soften. Add cherry tomatoes, increase heat to medium-high, and cook until softened, about 5 minutes. Add tomato sauce and continue to cook for 10 minutes. Season with salt and pepper. Add ricotta balls to tomato sauce and let cook, 5 minutes. Carefully turn over and cook for another 5-10 minutes. Remove to a plate. Add pasta water to thin sauce, as needed.
Bring a pot of salted water to boil over high heat. Add pasta and cook until al dente, 3-5 minutes. Place some drained pasta with the tomato sauce and carefully toss well. Transfer to a serving dish and add 5 ricotta balls. Repeat with remaining servings. Garnish with basil leaves.
Cook pasta according to package directions, drain, then let pasta cool in colander. Once cooled transfer to a large bowl and stir in arugula, cannellini beans, and tomatoes.
In a small bowl, whisk together oil, lemon juice, basil, honey, salt, and pepper. Just before serving add dressing to pasta mixture and top with parmesan and red pepper flakes.
Nutrition per serving: 270 calories; 13g total fat (2.5g saturated); 170mg sodium; 32g carbohydrates; 5g sugar (2g added sugar); 9g protein
Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease.
Preheat oven to 425°. Line a sheet pan with aluminum foil or parchment paper. Bring a large pot of salted water to a boil for pasta.
Trim ends of squash and slice in half lengthwise. Using a spoon, scoop out
seeds and discard. Cut each half into 1/2” half-moon slices and place on prepared sheet. Drizzle with olive oil, salt, and pepper, tossing to coat well. Roast, tossing squash halfway through, until tender and caramelized, 20-25 minutes.
Meanwhile, to make the pesto, in the bowl of a food processor fitted with blade attachment, add parsley, walnuts, garlic, and sage and pulse until coarsely chopped. With motor running, drizzle oil into pesto and process until smooth. Season with salt and pepper, add lemon juice, and pulse to combine.
Line a small plate with paper towels. In a small nonstick pan over medium-high heat, add canola oil. When oil shimmers, add sage leaves and fry until crisp, 10-20 seconds. Transfer to a paper towel-lined plate. Season lightly with salt and set aside.
Meanwhile, cook pasta until al dente, reserving 1 cup of pasta cooking water, and drain pasta in a colander. Transfer pasta back to same pot, drizzle lightly with olive oil, and toss. Add pesto and cheese, and toss until pasta is evenly coated in sauce, adding some of reserved pasta water, if needed. Add cayenne, crushed red pepper, and oregano and toss to combine.
Serve pasta topped with roasted squash pieces, and garnish with fried sage leaves and grated cheese.
Nutrition per serving: 760 calories; 47g total fat (6g saturated); 130mg sodium; 84g carbohydrates; 11g dietary fiber; 2g sugar (0g added sugar); 18g protein
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
Preheat oven to 350°.
Add bell peppers, shallots, and garlic to a rimmed baking sheet. Sprinkle brown sugar and balsamic vinegar over peppers. Sprinkle thyme, oregano leaves, and salt and pepper over vegetables. Roast until peppers are just starting to char and brown sugar and balsamic are starting to caramelize and bubble, about 20 minutes.
Add to a blender and blend until smooth.
In a frying pan over medium heat, warm sauce until lightly bubbling along edges.
Bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, 10-12 minutes. Reserve 1 cup of pasta water. Add chopped chard to a colander and drain pasta over chard to wilt. Transfer pasta to sauce and toss to combine. Add some of reserved pasta water to thin sauce, as needed. Serve in shallow bowls and sprinkle with chard and parmesan.
Nutrition per serving: 420 calories; 4.5g total fat (1 g saturated); 350mg sodium; 83g carbohydrates; 13g dietary fiber; 14g sugar (3g added sugar); 17g protein
In medium bowl, add Cajun seasoning and shrimp and toss to combine. In a large frying pan over medium-high heat, warm 1 tablespoon oil. Add shrimp in an even layer and cook on first side, 2-3 minutes. Turn over and cook second side, 2-3 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil to pan over medium-high heat. Add onion, bell pepper, celery and garlic, stir to combine and cook, stirring occasionally until vegetables soften, about 5 minutes. Add 1 tablespoon thyme, cayenne and salt and continue to cook, about 3 minutes. Add bay leaves and tomatoes, increase the heat to high and bring to a boil. Reduce heat to low and simmer, about 5 minutes. Discard bay leaves. Add shrimp to sauce, stir to combine and let heat through.
Meanwhile, cook pasta according to package directions until al dente. Add pasta, half-and-half and remaining 1/2 tablespoon thyme to sauce and continue to cook until heated through, about 3 minutes.
Bring a large pot of lightly salted water to boil over high heat. Add pasta, cook for 8 minutes, and drain.
Meanwhile, in a large frying pan over medium heat, add oil. When oil shimmers, add garlic and cook until fragrant, 30 seconds. Add 1/2 of parsley and all of clams. Cover and let clams steam open, 5-7 minutes.
Once clams are open, remove lid and add wine. Let wine reduce, about 5 minutes. Add pasta to clams and remaining 1/2 of parsley, lemon juice, red pepper flakes, if using, and season with salt and pepper.
In a Dutch oven over medium-high heat, add butter and oil. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 6 minutes.
Add onion, celery, and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Transfer chicken and vegetables to a plate and set aside.
Add chicken broth to pot and bring to a boil. Add pasta and cook for 6-7 minutes. Reduce heat to medium and add tomatoes, lemon juice, carrot, garlic, paprika, if using, and thyme. Add chicken, vegetables, and any accumulated juices, season with salt and pepper, stir to combine, and simmer for 10 minutes.
Garnish with parmesan cheese and basil.
Bring a large pot of salted water to boil. Add pasta and cook until al dente, 10-13 minutes.
Meanwhile, in a large frying pan over medium-high heat, add oil and asparagus and cook, stirring occasionally, about 2 minutes. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, season with salt and pepper, and cook about 5 minutes. Add prosciutto and parsley and toss to combine.
Drain pasta and add it to sauce. Season with salt and pepper and toss to combine. Divide pasta among 4 serving bowls, sprinkle with Parmigiano-Reggiano and lemon zest.
In a large pot over medium-high heat, add olive oil. Add onion and celery and cook until softened, about 5 minutes. Add arlic and cook until fragrant, about 1 minute. Add 2 cups of beans, ham and chicken broth and stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, about 15 minutes.
Meanwhile, bring a pot of salted water to boil over high heat. Add pasta and cook just under al-dente, about 9 minutes. Drain and add to bean-ham mixture.
In a small bowl, mash remaining 1 cup beans to form a puree. Add to soup and stir to combine. Season with salt and pepper and add parsley.
Spoon into individual bowls, sprinkle with parmesan cheese and drizzle with olive oil.
Adapted from John Mariani the dictionary of Italian food and drink
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