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Garden Shrimp Pasta
- 2 Tbs olive oil
- 1 tsp chopped fresh oregano
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 2 lbs medium peeled and deveined shrimp
- 8 oz uncooked angel hair pasta
- 5 cups chopped seeded tomato (about 1 1/2 pounds)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup thinly sliced fresh mint
- 2 Tbs red wine vinegar
- 1 Tbs olive oil
- 1 tsp sugar
- 2 tsp spicy brown mustard
- 1/2 tsp grated lemon rind
- 1 tsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 3/4 cup crumbled feta cheese ((3 ounces))
- Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.
- Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
- Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.
Garlicky Green Beans with Pine Nuts
- 1 1/2 pounds green beans — trimmed
- 2 tablespoons olive oil
- 2 large cloves garlic — thinly sliced
- 1/3 cup pine nuts — (about 2 ounces)
- Kosher salt and pepper
- Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
- Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to saut? with the garlic and pine nuts. Cook the green beans until heated through.
Garlicky Pasta with Fresh Tomatoes and Basil
- 3 Tbs extravirgin olive oil
- 3 garlic cloves (minced)
- 5 cups chopped plum tomatoes (about 2 pounds)
- 6 cups hot cooked campanella (about 12 ounces uncooked pasta)
- 1/3 cup chopped fresh basil
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
Fudgy Brownies
- 4 1/2 ounces all-purpose flour — (1 cup)
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 ounces dark chocolate — chopped
- 1 cup granulated sugar
- 1 % low-fat milk
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 large egg
- Cooking spray
- Preheat oven to 350°.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
- Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.
