Avocado Pasta

For as much as I'm into food and cooking, food trends will often pass me by. Yes, I've put bacon and Sriracha in many recipes, and made many a batch of kale chips, but I missed it when Avocado Pasta made the rounds a few years ago. And it's a real shame that I did, because I could have been eating it for years.

Now a lot of recipes claim to be 15 minute meals, but this one really is. The time it takes for the water to come to a boil and the pasta to cook is more than enough to blend up some avocado, lime, garlic, and cilantro to create the simple sauce. I like to spice it up with a bit of red pepper flakes and hot sauce, but this sumptuously creamy sauce is quite tasty even with just a bit of salt and pepper. Cilantro and lime are my favorite combination, but basil or parsley with lemon are lovely as well. You may also want to add a bit of Parmesan (or nutritional yeast, for vegans) for an even savorier sauce, or chicken or shrimp to make it an even heartier meal.

The only disadvantage to this dish is that, because of the avocado in the sauce, it doesn't reheat well and should be eaten as soon as it's made. But with a meal this tasty, you probably won't end up with any leftovers anyway.

Avocado Pasta
adapted from Two Peas and Their Pod
serves 2

4 to 6 ounces whole wheat spaghetti or fettuccine
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
1/4 to 1/2 teaspoon red pepper flakes or to taste (optional)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (optional)

1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions, reserving 1 cup of the pasta cooking water.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Add pasta cooking water, a tablespoon or two a time, to achieve a pourable consistency.

3. Combine the pasta and avocado sauce, adding pasta water as needed to thin the sauce and coat the pasta. Serve warm, garnishing with hot sauce, if desired.

Winter Squash and Greens Lasagna Rolls

I do not eat enough lasagna. For something that I love so much, it appears on my dinner plate far too infrequently because it's generally a meal for a big crowd, not for just a couple of servings. Enter lasagna rolls, which make both an elegant dish for a large gathering, but are also easily freezable  individual portions. I've long been thinking I should give them shot, only dissuaded by the effort of assembling all the individual rolls. But when a favorite coworker that I persuaded to join the same CSA told me this was her favorite use of our copious deliveries of winter squash, I knew I had to try it. Neither one of us are the kind of women who go in for "skinny" recipes, but despite that moniker, this recipe is absolutely delicious.

Butternut squash and spinach are the original combination, and quite delicious, but this recipe can certainly extend to other winter squash and hearty greens, like acorn squash and Swiss chard or delicata squash and kale. I object on principle to fat-free dairy (perhaps it's my Wisconsin roots), opting instead for part-skim, which I prefer because of the slightly lighter texture. The nuttiness of whole wheat noodles complements the sweetness of the squash and earthiness of the greens much better than the regular white variety, but any kind will make a suitable canvas for this comforting meal. Rich and cheesy, but packed with nutrition, this cozy meal will satisfy on even the coldest of winter nights.


Winter Squash and Greens Lasagna Rolls
adapted from SkinnyTaste
makes 9 rolls

1 pound butternut or other winter squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

9 whole wheat or whole grain lasagna noodles, cooked according to package directions to al dente
10 ounce package frozen chopped spinach, kale, or Swiss Chard heated and squeezed well
15 ounce part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper, to taste

3 ounces shredded mozzarella (or mozzarella-provolone blend) cheese

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

2. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the Parmesan cheese and set aside.

3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle remaining sauce over the noodles in the baking dish and top evenly with shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Makes 9 rolls.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season.

Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
adapted from the New York Times
serves 4

5 garlic cloves, peeled and crushed

2 tablespoons unsalted butter

4 anchovy fillets

1/2 cup bread crumbs, preferably whole wheat panko

1 tablespoon finely chopped fresh or 1 teaspoon dried sage

1/4 teaspoon black pepper, plus more, to taste

Kosher salt, to taste

8 ounces small whole wheat pasta (rotini, penne, etc.)

1/4 cup extra virgin olive oil

1/2 teaspoon red chile flakes

8 cups shredded cabbage

2/3 cup grated pecorino or Parmesan

1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 

2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 

3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare.

It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.

Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

adapted from Food and Wine

serves 1

1 ounce sliced bacon, cut crosswise into 1/2-inch strips

2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
1/2 medium to large or 1 small onion, sliced thin
Salt and freshly ground black pepper
2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
2 cloves garlic, sliced thin
2 to 3 ounces pound whole wheat rotini, or other small pasta
2 tablespoons grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 

3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Linguine with Scallion Sauce and Sauteed Shrimp

I hate waste. But despite all my best efforts, when I buy a bunch of scallions, some of them too often end up going to waste. Part of the generous bunches I pick up for a penance at the farmers' market linger the fridge, their greens slowly wilting to a sad, wrinkly pile destined for the compost heap. It's not that I don't like scallions, but in most of the recipes I cook that use them, scallions are an accent rather rather than the main event. This simple recipe makes scallions the star, the whites pairing with garlic and red pepper to infuse the shrimp with lively flavor and the greens pureed to a fresh sauce that unites the delicate shrimp and hearty pasta. While created as a way to use up oft-neglected vegetables, this pasta is delicious enough warrant to their specific purchase, the scallion sauce also a wonderful companion for chicken and other summer vegetables like zucchini, corn, and tomatoes. For an extra rich note, add a sprinkling of Parmesan, feta, or goat cheese certainly wouldn't be unwelcome, a final special touch to a vibrantly summer meal.

Linguine with Scallion Sauce and Sauteed Shrimp

adapted from Gourmet

serves 4

3/4 pound scallions (about 3 large bunches)
8 garlic cloves

1/4 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper
1 pound medium shrimp (about 24)
12 pound dried whole wheat spaghetti or linguine
6 to 7 tablespoons olive oil

1. Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.

2. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.

3. In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.

4. Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.

5. In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.

6. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add pasta and shrimp to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

Carrot Ribbon Fettuccine

We are lucky enough in Madison to have our own local pasta company, R.P.'s Pasta. You can purchase it from at many of the local grocery stores or even buy it from Peter Robertson himself (R.P.'s founder) at the farmers' market. Dried pasta is mostly a vehicle for other flavors, but fresh pasta should be treated with a lighter hand because it is a treat in itself. This recipe gives fresh pasta the respect it deserves, weaving it together with strands of sweet carrot and savory Parmesan cheese, all dressed gently by fresh lemon juice and olive oil. Thought my pasta was made in town and my carrots purchased from the farmers' market, the most local ingredient of all was the basil I plucked fresh from my backyard for garnish. Most of what I've planted this year has not come even close to the harvesting stage, but being able to walk out my kitchen door for ingredients is one of the small gestures that has made my house most feel like a home since I moved in just one year ago. This recipe almost didn't come to pass as I intended to make it on a day that turned out to be quite chaotic, but making and eating this dish turned out to be the perfect reward for a tough day, not a burden to prepare when I was exhausted. A plate of glorious simplicity, this meal can easily grace the table from a healthy Meatless Monday to an elegant weekend dinner party.

Carrot Ribbon Fettuccine
adapted from The Kitchn
serves 4

4-5 medium sized carrots
12 ounces fresh whole wheat fettuccine pasta (or 8 ounces dried)
4 tablespoons extra-virgin olive oil
1 lemon (with zest removed for garnish)
1/4 cup shredded parmesan (plus a little more for garnish)
Fresh basil (for garnish)
Coarse sea salt

1. Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).

2. Cook and drain the pasta.

3. In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.

4. Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!

Pasta with Green Beans and Tuna

While I'd always prefer a fresh tuna steak, sometimes I've only got the time for the canned variety. Luckily for me, there are some really stellar canned tunas available so just because it came from a can doesn't mean that it is of inferior quality. When I was kid, there was a very short list of seafood items I'd eat - shrimp (in any form), my dad's homemade cornmeal-crusted fish sticks, and tuna salad sandwiches. I wish I could go back in time and less picky with my proteins for my parents' sake (I was pretty good with the fruits and veggies), but some of the kid-pleasing choices they made to keep me fed still hold a soft spot in my heart. All that to say, I'm not giving up canned tuna anytime soon. My tuna salad recipes have certainly evolved and tuna now makes it into my potato salad and tasty pasta recipes like this one. Looking back, I may have actually eaten this as a kid, as I would happily devour greens beans and preferred whole wheat options to white ones. As an adult, I focus on the flavor tapestry that the rich and toasty almonds, refreshing parsley, sour lemon and piquant capers form, that complex and complementary set of ingredients beautifully blending the hearty pasta, fresh and crunchy green beans and rich tuna. For a simply prepared, yet sophisticated meal from a humble can of tuna, look no further than this recipe. Even if you're eating solo with little time to spare, tuna can be so much more than a sandwich.

Pasta with Green Beans and Tuna
adapted from Martha Stewart
serves 1

Coarse salt and ground pepper
2 ounces whole wheat fusilli or other short pasta
2 ounces green beans, trimmed and halved
1 can (3 ounces) chunk light tuna, packed in water, drained
1 tablespoon natural almonds, chopped and toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
1 small garlic clove, minced

1 tablespoon drained capers

1/2 tablespoon extra-virgin olive oil

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 2 minutes before end of cooking. Drain pasta, reserving 1/4 cup pasta cooking water. 

2. Meanwhile, in a medium bowl, combine tuna, almonds, parsley, lemon zest and juice, garlic, and capers; season with salt and pepper. 

3. Heat olive oil over medium heat in pasta cooking pot. Add tuna mixture to oil and cook, stirring frequently, until warm, just a minute or two. Add the pasta and green beans and cook until mixture is warm. Add pasta water, a little bit at a time and stirring with each addition, until tuna mixture evenly coats the pasta. Transfer to a bowl and serve promptly.

Whole Wheat Pasta with Red Cabbage

Did you try the super simple Roasted Salmon, Red Cabbage, and Potatoes yet? If so, you may be have some extra red cabbage in the fridge that you need to use up. Before stumbling across this recipe, I never thought to put red cabbage in a warm pasta dish. I've tossed it in many Asian noodle bowls and sauteed it to accompany sausage, but this is the first time I've put those concepts together. Red cabbage is a particularly nice complement to nutty whole grains like barley or whole wheat pasta, its flavor and color bleeding and mixing beautifully with the hearty base. Slightly mellowed sharp red onions peek in and out of the cruciferous crunchiness of the cabbage boldly accented by salty pops of feta in each bite. The season for this pasta is nearly over, it's heartiness most at home in the cooler seasons, but it fits in perfectly with the cold and rainy days we've been plagued with lately here in southern Wisconsin.

Whole Wheat Pasta with Red Cabbage
adapted slightly from Food and Wine
serves4

2 tablespoons extra-virgin olive oil
1 medium red onion, very thinly sliced
4 garlic cloves, minced
1 pounds red cabbage, thinly sliced (4 cups)
1/2 pound whole wheat spaghetti or linguine
Salt and freshly ground pepper
1/2 cup Greek feta cheese, crumbled (2 ounces)

1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

Skillet Tuna Noodle Casserole

I make sure to eat seafood at least once a week. Sometimes it's high end sushi, most often it's salmon, but sometimes it's just canned tuna. Luckily for me, affordable canned (or rather pouched) tuna was perfectly suited for my latest craving - tuna noodle casserole. Cookbooks and websites abound with recipes for tuna casserole, but I couldn't easily find one that suited my needs when I was dining solo. Since I crave variety and can't keep up with recipes I have bookmarked, I'm always trying to find and develop and recipes to feed only one or two. Recipes often don't scale down easily for just a couple of diners, but it was easily to build this basic tuna noodle casserole recipe from the ground up. I started with a simple bechamel sauce, using it to blend together whole wheat pasta, peas, and tuna, a healthier riff on the traditional condensed soup and egg noodle version. Whole wheat bread crumbs and nutty Parmesan add a lovely layer of crunch and flavor on top and just the right amount of texture to this creamy dish. It's basic and satisfying, but the bechamel could easily be punched up with whatever herbs and spices you have on hand. Whether you're craving a homemade bowl of comfort now to combat this winter that just won't end or wait until spring peas make their first appearance, this cozy meal is sure to please.

Skillet Tuna Noodle Casserole
serves 1 hungry person or 2 light appetites

2 ounces whole wheat fusili or other small pasta
1/2 cup frozen peas
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
One 2.6-ounce pouch tuna
Kosher salt
Freshly ground black pepper
1/4 teaspoon crushed red pepper (optional)
1 tablespoon whole wheat bread crumbs
1 tablespoon Parmesan cheese

1. Preheat oven to 450 degrees. Bring a medium pot of well-salted water to a boil and cook pasta to just shy of al dente, about 9 minutes, adding peas during last minute of cook time. Drain, reserving ~1/2 cup of the pasta cooking water.

2. Meanwhile, melt butter in a small oven-proof pan. When butter is melted, add flour and stir well to combine. Cook, stirring constantly, until the roux is light brown, about 3 to 5 minutes. Add milk, stirring constantly, and bring mixture to a simmer. Simmer until mixture is thickened, about 5 to 10 minutes. Add pasta, peas, and tuna, stir to combine, and season to taste with salt and pepper and red pepper flakes (if using).

3. Combine bread crumbs and Parmesan in a small bowl. Sprinkle the mixture evenly over the pasta Place the pan in the oven and cook until mixture is bubbly and bread crumbs are toasted, about 5 to 10 minutes. Serve promptly.

Baked Winter Squash Pasta with Parmesan Croutons

Now that I've either eaten or preserved most of my winter CSA vegetables, save for some potatoes, carrots, and onions, I'm working on tackling the massive stores of frozen squash puree in my freezer. While I love squash flavor, especially pumpkins and butternut, squash puree can also seamlessly blend into sauces without becoming the dominant flavor. In this scrumptious pasta dish, its subtle sweetness and silky texture is the perfect canvas for pungent Parmesan cheese and fresh rosemary, creating a grown-up mac and cheese that you might even be able to convince the kiddos to eat. Although I always choose whole grain pasta over one made with white flour, I think the nuttiness of whole grain pasta is a particularly good complement to both the squash and Parmesan, an under-appreciated palate in its own right. My first choice of squash would be butternut, but acorn, festival, or nearly any other winter squash would work also nicely. Despite a relatively short list of ingredients, the flavor of this meal is surely more than the sum of its parts. Be it Meatless Monday or date night, this sophisticated blend of vegetables, whole grains and cheese is a hearty bowl of comfort any winter night.

Baked Winter Squash Pasta with Parmesan Croutons
adapted from Martha Stewart's Everyday Food
serves 4

Cooking spray, for baking dish
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
Coarse salt and ground pepper
1 teaspoons chopped fresh rosemary leaves
8 ounces small whole wheat pasta (penne, rotini, shells, etc.)
1/2 package (6 ounces) frozen winter squash puree, thawed
1/2 cup grated Parmesan cheese
1 baguette or whole grain bread, cut into 1/4-inch cubes (about 2 ounces)

1. Preheat oven to 400 degrees. Spray a 8- or 9-inch square baking dish with cooking spray. Heat 1 1/2 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 10 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes total. Stir in 1/2 teaspoon rosemary.

2. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 cup  cooking water. Return pasta to pot.

3. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/4 cup Parmesan with pasta. Transfer to prepared dish.

4. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Indian-Spiced Cauliflower and Peas with Whole Wheat Pasta

Although it's a bit of fad, I really like Meatless Mondays. Like reusable bags and all manner of going green, this trend is one I hope to see continue. Chances are I've indulged a bit too much over the weekend and on Monday I need to get back to good habits with whole grains and plenty of vegetables. It's not to say that I don't enjoy dishes like that any other day of the week, but it is psychologically important to me to get the week off on the right foot. Chances also are that on Mondays I don't have a ton of motivation or time, and that's where easy, healthy pasta dishes become indispensable. This recipe became part of my menu during my last cauliflower kick before my CSA destined me to a winter of squash and root vegetables. I love all manner of ethnic food, but I find the spices used in Indian cooking particularly complementary to cauliflower, evidenced by the fact it shows up so often in that cuisine. Cauliflower isn't quite a blank canvas, but it does readily soak up all the fragrant spices that Indian cuisine has to offer. The heartiness of the cauliflower is balanced by fresh peas and acidic tomatoes, which blend nicely on a bed of nutty whole wheat pasta. Bursting with flavors of warmer climes, but satisfying enough for a cool fall day, this meal is an ideal transition between the seasons.

Indian-Spiced Cauliflower and Peas with Whole Wheat Pasta

adapted from Food and Wine

serves 4

2 tablespoons cooking oil
1 onion, cut into thin slices
2 cloves garlic, chopped
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 head cauliflower, cut into small florets (about 4 cups)
1/2 cup water
1 1/2 cups canned crushed tomatoes (one 16-ounce can)
1 teaspoon salt
1 cup frozen petit peas
1/3 cup chopped cilantro
1/2 pound small whole wheat pasta (penne, rotini, fusili, orecchiette, etc.)

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.

2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.

3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.

Pumpkin Lasagna

Until recently, I didn't think of pumpkin as a likely companion for cheese, but I've come really to appreciate it's ability to pair wonderfully with all different types as of late. I know few people who can turn down a pumpkin bar with cream cheese frosting, and it really holds it's own against strong cheeses like chevre or Parmesan. In this lasagna it pairs up with a classic trio - ricotta, mozzarella, and Parmesan - blending seamlessly with all the richness and creaminess of those cheeses. Joining all the sweetness and richness are earthy shiitake mushrooms, which give the lasagna enough savoriness and heartiness to make the absence of meat a mere afterthought. Thanksgiving is rapidly approaching, and although this holiday lauds a perfectly roasted turkey, there's no reason that vegetarians shouldn't have a delicious main as well. Lasagna is an automatic crowd pleaser, and vegetarians and carnivores will happily dig into this classic with a harvest-y bent. Whether a vegetarian Thanksgiving centerpiece or simply a weeknight dinner, this meal speaks to the soul of the season.

Pumpkin Lasagna
adapted from Taste of Home
serves 4 to 6

1/2 pound sliced shiitake mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 teaspoon dried sage leaves
Dash pepper
9 oven- ready whole wheat lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Baked Pumpkin Penne with Kale

Sick of pumpkin yet? I'm definitely not. And for all the other pumpkin devotees out there, I offer up another savory pumpkin pasta dish. In Whole Wheat Rotini with Pumpkin Alfredo and Walnuts, pumpkin pairs splendidly with nuts and Parmesan cheese, but this dish gets an extra boost from a bit more of each of those ingredients in the form of pesto. Just a scant couple of tablespoons adds a whole new dimension to the dish, the savoriness and herbaceousness of the pesto really making the sweet pumpkin flavor pop. When it comes to preparing kale, roasting is most certainly my go-to method, but blanching the kale in the pasta water enriches the flavor of both the pasta itself and the sauce, which uses reserved pasta cooking water, and hopefully recovers at least a bit of vitamins and minerals lost in the blanching process. Other hearty greens could be used in place of the kale, or even spinach, though the cooking time should be reduced for the more tender greens. Other winter squash puree could also be used in place of the pumpkin, with butternut being the most obvious substitution. A perfect balance of sweet and savory elements, this is dish is a more-than-fitting tribute to fall's favorite gourd.

Baked Pumpkin Penne with Kale
adapted from Martha Stewart
serves 4

Coarse salt and ground pepper
8 ounces whole wheat penne, cooked and drained
4 ounces kale (preferably lacinato), thick stems removed and leaves chopped into 1-inch pieces
Kosher salt and freshly ground black pepper
1 15-ounce can pumpkin puree, or homemade pumpkin puree
2 tablespoons prepared pesto
1/4 cup sliced almonds, toasted
1/4 cup freshly grated Parmesan cheese

1. Cook pasta to al dente according to package directions in well-salted water, adding kale during the last 3-4 minutes of cooking time. Drain kale and pasta mixture, reserving at least 1 cup pasta cooking water.

2. Meanwhile, preheat oven to 400 degrees F. In a large bowl, combine pumpkin and pesto and season with salt and pepper.

3. Add warm pasta-kale mixture to the pumpkin-pesto mixture, tossing thoroughly and adding enough pasta cooking water so that the sauce thoroughly coats the pasta and there is enough sauce to cover all the noodles during baking. Transfer to a 9-by-9-inch baking dish and top with almonds and Parmesan. Bake until top is golden, about 30 minutes.

Whole Wheat Rotini with Pumpkin Alfredo and Walnuts

As I do every fall, I've been devouring every manner of pumpkin food I can get my hands on. It's been mostly sweet applications - muffins, scones, and the like - but pumpkin most certainly can be used beyond baked goods. Pumpkin has a perfect amount of sweetness for savory applications and pairs really well with assertively-flavored cheeses, like the Parmesan and goat cheese I used in this pasta recipe. The silky texture of pumpkin puree provides an excellent base for a sauce, providing full and rich flavor without overwhelming the other ingredients the accompany it. Nutty whole wheat pasta harmonizes perfectly with pumpkin, with a topping of rich and crunchy walnuts and sprinkling of fresh parsley rounding out the dish. If you're looking to move pumpkin into the savory realm, ease your way in with this simple and delicious meal. Full of flavor, but quick to prepare, it's the perfect salute to this glorious fall vegetable. And if you love it as much as I do, stay tuned - my next pumpkin pasta recipe is just waiting to be published.

Whole Wheat Rotini with Pumpkin Alfredo and Walnuts

adapted from Food Network

serves 4

Kosher salt
12 ounces whole wheat rotini, penne, or other pasta of choice
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1/4 cup grated parmesan cheese
Freshly ground pepper

1/4 chopped toasted walnuts, for topping
1 ounce fresh goat cheese, crumbled
Chopped fresh parsley, for topping

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

2. Meanwhile, heat the butter in a skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the milk and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.

3. Add the pasta to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with walnuts, goat cheese, and parsley.

Spicy, Garlicky Corkscrew Pasta

Pasta + veggie + cheese is a versatile formula that can hardly go wrong. This recipe is one such example of a magical alchemical combinations of those elements that results in wild success. Crisp, caramelized broccoli blends seamlessly with pungent sweet and chewy sundried tomatoes and creamy, pungent goat cheese. Red pepper flakes add a punch of spice (which I would happily increase if serving only myself) and (high-quality) Parmesan cheese dusts everything with enough umami to make the absence of meat only a passing thought. Although this is a winning combination, I could see easily substituting cauliflower for the broccoli and olives and/or capers for the sundried tomatoes, with that only being one of many stunning possible combinations. It's a great weeknight dinner, full of whole grains, vegetables, and most importantly, flavor, that can be whipped up in the time that it takes for moo shu pork to arrive on your doorstep. A classic formula that can become a tribute to the season, this recipe, whether used verbatim or merely as a template, is something every home chef should have in their back pocket.

Spicy, Garlicky Corkscrew Pasta with Broccoli, Sun-Dried Tomatoes, and Goat Cheese
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1/2 pound dried whole wheat cavatappi, fusili, or other corkscrew-shaped pasta
5 tablespoons extra-virgin live oil, plus more if needed
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 pound small broccoli florets, cut into pieces about 1 to 1 1/4-inch long and 1/2 to 3/4-inch wide
1/2 cup thinly sliced drained oil-packed sundried tomatoes
2 ounces goat cheese, crumbled while still cold
1/3 cup coarsely grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil. Put a colander in the sink and place a glass liquid measure next to it. Add the pasta to the boiling water and cook until al dente, 9 to 10 minutes, or according to the package instructions. Take the pot off the heat and, before draining the pasta, ladle or pour about 2/3 cup of the pasta water into the glass measure. Drain the pasta in the colander and let it sit, loosely covered with foil or a pot lid.

2. Have ready a small heatproof bowl near the stove. In a large nonstick stir-fry pan, heat 3 tablespoons of the olive oil over medium-low heat. When the oil is hot, add the garlic and red pepper flakes and cook, stirring, until the garlic begins to simmer in the oil. Cook for just about 30 seconds more to infuse the oil. (Do not let the garlic brown.) Pour and scrape all the seasoned oil into the heatproof bowl and reserve. Wipe the pan out with a paper towel.

3. Return the pan to heat, add the remaining 2 tablespoons olive oil, and raise the heat to medium-high. When the oil is hot (it will loosen up), add the broccoli and 1 teaspoon salt and stir well. (I like a silicone spatula for this). The pan will seem crowded and the broccoli may look dry, but don't worry; the broccoli will shrink and give off moisture as it cooks. Cook, stirring occasionally, until the broccoli has shrimp (it will mostly fit in a single layer in the pan), all the florets have turned bright green, and most have a little browning on them, about 10 minutes.

4. Measure out 1/3 cup of the pasta water (save the rest) and pour it into the stir-fry pan. Quickly add the sun-dried tomatoes. Then cover the pan briefly (if you don't have a id, improvise with a sheet pan) and continue cooking until the water as simmer down to almost nothing (this will happen in just 15 to 20 seconds). Uncover and remove the pan from the heat.

5. Add the drained pasta to the pan, season it with 1/4 teaspoon salt, and drizzle it with the reserved garlic-red pepper oil. (Be sure to scrape all the seasoned oil out of the bowl. Stir briefly. Add all of the goat cheese and most of the Parmigiano and stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water and stir again until the goat cheese loosens up a bit and gets creamier. Add another 1 to 2 tablespoons pasta water, if necessary.

6. Serve right away, garnished with the remaining Parmigiano.

Baked Pasta with Spinach and Mushrooms

I don't many people who will turn down a plate of ooey-gooey, cheesy pasta. (Needless to say, I'm not friends with a lot of vegans). Being a Wisconsin girl, I can hardly to say no to something bursting with cheese, but I still love my whole grains and veggies. With a few tweaks to Susie Middleton's recipe, I turned this dish into the perfect compromise of both of those food aspirations. Spinach is my favorite green in pasta, and mushrooms a natural companion, but kale or broccoli could also be wonderful in this recipe. This can be as homemade as you'd like, with homemade sauce and fresh-from-the-garden veggies (and even homemade pasta and cheese if you're so inclined), or can be thrown together quickly with store-bought sauce and frozen vegetables, making it a recipe suitable from everyone from the harried working mom to the hardcore foodie. It can also run the gamut from economical to truly luxurious, from family weekday dinner to special date night. Packed with nutrition and flavor, but adaptable to nearly any time frame, taste, or budget, this is a recipe that every (non-vegan) needs to keep in their back pocket.

Baked Pasta with Spinach and Mushrooms
adapted from The Fresh and Green Table
serves 4

Extra-virgin olive oil
4 cups homemade or purchased tomato sauce
Kosher salt
8 ounces dried (whole wheat) pasta of your choice (e.g. fusili, penne, cavatappi, rotini etc.)
8 ounces diced or shredded fresh mozzarella
3/4 cup coarsely grated Parmigiano-Reggiano (or Parmesan) cheese
3 tablespoons chopped fresh basil or parsley or 1 tablespoon chopped fresh oregano or thyme (or a combination)
8 ounces fresh cremini mushrooms, sliced and sauteed in olive oil until shrunken and golden brown
4 to 5 ounces fresh spinach, blanched and thoroughly drained or sauteed in olive oil until wilted

1. Preheat the oven to 450 degrees. Brush a 3-quart shallow gratin or other baking dish with olive oil. Put the tomato sauce in a medium mixing bowl.

2. Bring a large saucepan of water to a boil and add 1 teaspoon salt. Add the pasta to the boiling water and cook until al dente, or according to the package instructions. Before draining add 6 tablespoons of the pasta cooking water to the tomato sauce and whisk to thin the sauce slightly. Drain the pasta in a colander and transfer it to the bowl of sauce. Sprinkle it with 1/2 teaspoon salt. Add the mozzarella, 6 tablespoons of the Parmigiano-Reggiano, the herbs, mushrooms, and spinach to the pasta and stir well.

3. Transfer the pasta mixture to the prepared baking dish, spreading it in an even layer. Top with the remaining Parmigiano-Reggiano. Bake until brown and bubbly, about 20 minutes. Let cool for a minute or two and serve hot.

Spaghetti alla Carbonara di Zucchine

When it comes to eating healthy on a budget, you can't beat zucchini. Farmers are practically giving them away at the market, all the way the tender baby summer squash for sauteeing to the behemoths that only have a future in zucchini bread. Because I like to try as many different vegetables as I can from the market, I decided that I needed to make something with zucchini when the bumper crop first started piling up. I've made plenty of zucchini breads and muffins in the past, but this time I was in the mood for something decidedly more savory, like this wonderful pasta.

This is the perfect Monday night dinner in my book-vegetarian, quick to prepare, and full of whole grains and veggies without being boring. Though it may be tempting to try and get the most for your money by purchasing the biggest zucchini you can find, in recipes like this one where the zucchini flavor is right at the forefront, only use small or medium zucchini for the best flavor. The whole grain pasta goes perfectly with savory cheese and eggs, the freshness of the zucchini cutting through the fat just enough to keep the dish light. I'm not going to lie and say this is the same as true spaghetti alla carbonara, but it is a delicious meal that can be served happily to vegetarians and meat-eaters alike. If you'd like to gild the lily a bit and come closer to the original dish, start by frying some bacon, cool and crumble it, and substitute some of the olive oil with rendered bacon fat. While on the subject of olive oil, in this recipe I'd opt for a decent olive oil, since it will be a significant contribution to the flavor palate, but certainly not your best since you'll be cooking with it. If you are adding bacon and cooking with the fat, the flavor of the pork fat will go a long way towards masking a less than stellar olive oil. And if you'd like to go whole hog with indulgence, you could could use a combination of bacon fat and butter in lieu of the olive oil, also a valid option if you're trying to feed someone who doesn't like the flavor of olive oil. The next time you're faced with a bounty of zucchini and looking to venture beyond zucchini bread, give this savory option a try. Light, fresh, and flavorful, it definitely deserves a place at your summer table.

Spaghetti alla Carbonara di Zucchine
from Bon Appetit
serves 4

5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces whole wheat spaghetti
6 large fresh basil leaves, torn into pieces, divided

1. Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.

2. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

3. Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Whole Wheat Spaghetti with Kale and Chickpeas

Who doesn't love a hearty bowl of pasta? With cool weather slowly fading away, there a precious few days left appropriate for suppers like this one. My diet naturally evolves to lighter fare as summer approaches, but I'm still peppering my diet with big bowls of comfort like this. A hearty combination of nutty whole grain pasta, chickpeas, and fresh, yet substantial kale, these belly-filling ingredients come together in a rich and creamy bechamel accented by roasted garlic and lemon zest. There are a number of steps to this recipe, but to streamline a bit you can simply saute a few cloves of chopped garlic with the shallots (onions can be substituted) if you don't have time or inclination to roast whole heads of garlic.

Too often vegetarian entrees attempt to imitate meat, but this dish embraces the ingredients, playing to their strengths with hearty, savory success. Like so many of his veggie burger recipes, Lukas Volger has hit a home run with this vegetarian entree that won't leave you wanting for meat. Whether you're a staunch vegetarian or just someone trying to eat a little healthier, this meal deserves a place on your dinner table.

Whole Wheat Spaghetti with Kale and Chickpeas
from Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger
serves 4

1 bunch kale (about 12 ounces, 325 g)
1 pound (450 g) whole wheat spaghetti
3 tablespoons butter
2 shallots, minced
3 tablespoons all-purpose flour
1 1/2 cups (360 ml) reduced-fat milk (1% or 2%)
1 1/2 cups (360 ml) vegetable stock, preferably homemade
1/4 teaspoon salt
Pinch of freshly grated nutmeg
Freshly ground black pepper
Pulp or flesh from 2 heads roasted garlic, skins discarded
2 cups (425 g) cooked chickpeas, or one 15-ounce can, drained and rinsed
1 teaspoon grated lemon zest, plus more for garnish
Parmesan cheese for garnish

1. Blanch the kale in a large pot of salted water until tender, removing it from its cooking water with tongs or a slotted spoon, rather than pouring it into a colander, so as to reserve the cooking water. Finely chop the kale.

2. Return the pot of water to a boil. Add the pasta and cook until al dente. When you drain the pasta, reserve at least 1 cup (240 ml) of the cooking water.

3. Meanwhile, melt the butter in a medium saucepan or Dutch oven over medium heat. Add the shallots and saute until fragrant and slightly softened, 2 to 3 minutes. Sprinkle the flour over the shallots, whisking constantly to evenly distribute the flour, and cook still whisking constantly, until the mixture is a shade darker and smells nutty, 2 to 3 minutes. Gradually add the milk and stock, whisking constantly to break up any lumps. Bring to a boil, then lower the heat to medium-low and simmer until the mixture thickens slightly, 6 to 8 minutes total.

4. Stir in the salt and nutmeg and season with pepper. Taste and adjust the seasonings if necessary. Stir in the kale, roasted garlic, chickpeas, and lemon zest, being careful to break up the kale and chickpeas are heated through, 2 to 3 minutes.

5. Combine the cooked pasta and kale mixture, tossing well with tongs. If the sauce is too thikc, loosen the dish with a bit of the reserved cooking water, adding it in small increments. Garnish with more lemon zest and pass freshly grated Parmesan at the table.

Pea and Parsley Pesto with Linguine

This is definitely a meal that feels like spring. Although the recent temperatures may be fooling us into thinking summer has already arrived, the calendar tells us that we've just barely passed the vernal equinox and I certainly don't want to skip over the quintessential flavors of spring. Although it's still a bit too early for farmer's market peas and parsley (though I have seen the first broccoli!), this dish is full of fresh flavor and definitely honors the spirit of spring dining. Pesto purists may balk at the idea of using anything other than pine nuts and basil, but my open mind and palate was more than delighted by the balanced combination of peas, parsley, and walnuts with de rigueur Parmesan and olive oil. You'll only use about half of the pesto in this recipe, so I recommend portioning the pesto into ice cube trays and freezing for a delicious sauce at your fingertips any time. If you're serving carnivores that simply can't enjoy a meal without meal, grilled chicken breast would be a great addition to this recipe, but it is completely satifying as is. Fresh, salty, nutty, and savory, this pasta is sure to please anytime from busy workday to romantic date night.

Pea and Parsley Pesto with Linguine
adapted from Everyday Food
serves 4

2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces whole wheat linguine or spaghetti

1. Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

2. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

Monday night is the definitely the night when I have the least ambition to make dinner. No matter how relaxing Sunday might have been and how much sleep I might have gotten, I am always dragging when I get home from work on Monday. I've also probably eaten too much less-than-healthy food over the weekend, so Monday demands a quick, healthy, preferably vegetarian meal. I adapted this recipe, originally intended to feature the fresh tomatoes of the summer, to use canned tomatoes, the best option in winter when only long-travelled anemic tomatoes can be found in supermarkets. Despite a lack of meat, this is a really satisying meal where salty olives and cheese mingle beautifully with roasted tomatoes and fresh parsley, accented perfectly by unexpected vinegar-y pops of capers. With a nice side salad and glass of wine, this meal is the perfect remedy for the frustration and exhaustion that all-too-often comes with a return to work on Monday.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
adapted from Food and Wine
serves 4

3/4 pound whole wheat spaghetti
2 tablespoons olive oil
4 garlic cloves, minced
One 28-ounce can diced tomatoes, fire-roasted if possible
1/2 cup Kalamata or other black olives, pitted
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 pound feta cheese, crumbled

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 10 to 12 minutes. Drain.

2 .Meanwhile, in a medium frying pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add tomatoes, and cook, stirring occasionally, until flavors are blended and sauce is warm, about 10 minutes (or really as long as you like-reduce the heat if you'd like to simmer the sauce for a long time).

3.  A few minutes before serving, add olives and capers and cook until warmed through. Season to taste with salt and pepper, add parsley and cooked pasta and toss well to coat. Divide pasta between 4 bowls or plates and crumble one-fourth of the feta cheese over each. Serve warm.