TOMATO AND FOUR HERBS PASTA SAUCE

My basil plant that was a bit spindly a couple weeks ago has become so full and lush that it is nearly a basil bush, so I decided I had better start using more of the leaves. My favorite way to use fresh basil is in pasta sauce.

I grew up eating spaghetti about once a week with Prego sauce, and I still enjoy Prego Organic Tomato and Basil Italian Sauce, but making my own sauce is definitely superior. Since I use canned tomatoes, it doesn’t take much longer to make my own than to heat up a jar of Prego. This sauce is very flavorful, thanks to the blending of four herbs. My favorite herb, basil, is the dominant note, but the other herbs give the sauce balance and additional flavor. I like to complete a pasta meal with garlic bread and a green salad or a steamed vegetable (broccoli is my favorite).

TOMATO AND FOUR HERBS PASTA SAUCE

2 tablespoons olive oil
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary, crushed
2 tablespoons minced fresh oregano, or 2 teaspoons dried oregano, crushed
¼ cup minced fresh parsley, or 1 tablespoon dried parsley, crushed
½ cup minced fresh basil*

1. In a large skillet, heat oil over low heat. Add garlic, and cook until garlic is golden.
2. Add tomatoes, sugar, salt, pepper, rosemary, oregano, parsley, and basil. Bring to a simmer over medium heat, and continue to simmer, stirring occasionally, until sauce thickens a bit and comes together, 15-20 minutes. Serve with 12 ounces of any pasta, cooked, and grated Parmesan cheese, if desired.

Makes 6 servings.

Nutrition facts per serving: 81 calories, 5 g total fat, 0 mg cholesterol, 355 mg sodium, 9 g carbohydrates, 3 g fiber, 5 g sugars, 2 g protein.

*I don't recommend substituting dried basil.

ROTINI AND BLACK BEAN SALAD

One of my favorite kitchen gadgets is my scale. I waited far too long to purchase one. A basic non-electric model, it weighs up to 6.5 pounds and is more than adequate for my purposes. I use it regularly for weighing smaller quantities of produce bought in bulk for use in recipes, and it’s great for dividing a batch of bread dough into equal proportions to make even loaves.

The scale also works well for weighing the 8 ounces of tri-color rotini—which generally is sold in a 12-ounce box—needed for the following recipe. This is my husband’s favorite pasta salad, and it’s easy, healthful, and filling—thanks to the combination of pasta and beans. It’s perfect for summer meals, especially picnics.

ROTINI AND BLACK BEAN SALAD

8 ounces tri-color rotini
1 15-ounce can black beans, rinsed and drained
1 8¾-ounce can corn, drained
1 bunch green onions, thinly sliced (white and light green parts only)
1 ripe avocado
1 tablespoon lemon juice
½ pint grape tomatoes, halved

Dressing:
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro, or 2 teaspoons dried cilantro
1 teaspoon chili powder
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

1. Cook rotini according to package directions until al dente. While rotini cooks, combine all dressing ingredients and mix well. Set aside. Drain rotini and rinse briefly under cold water. Drain completely.
2. Place rotini in a large bowl. Add beans, corn, and green onions. Toss gently. Pour dressing over rotini mixture and toss again, gently but thoroughly. Cover and refrigerate for at least 1 hour and up to 24 hours.
3. Just before serving, peel and chop avocado and toss with lemon juice. Add avocado and grape tomatoes to salad. Toss and serve immediately.

Makes 6 servings.

Nutrition facts per serving: 505 calories, 15 g total fat, 0 mg cholesterol, 530 mg sodium, 50 g total carbohydrates, 8 g fiber, 4 g sugars, 11 g protein.

PASTA AND BROCCOLI IN CREAMY MOZZARELLA SAUCE

When I was about 12 years old, George Bush Sr. manifested his dislike of broccoli by banning the vegetable from the White House menu. Reportedly, he said, "I'm President of the United States, and I'm not going to eat any more broccoli!" This caused an outcry from broccoli growers, who feared that the president would set a nationwide trend, although, really, when you think about it, I doubt George Bush started a single fad in his life. I remember being shocked that the president didn't like broccoli: not only was it my favorite vegetable, but it was also the favorite vegetable of my siblings. It was part of our supper menu twice a week, even surviving attempts my mother to get us to like other vegetables, such as winter squash and lima beans (I'm still not fond of either one). Fast forward 15 years or so. With his children all basically grown up, my father finally confessed that he didn't really like broccoli; he'd only eaten it for the past 25 years to keep his kids eating at least one vegetable. It worked--my siblings and I still like broccoli.

I especially love broccoli mixed with pasta and a creamy sauce, and the following recipe fits the bill perfectly. Even better, it's super easy. You can serve it as a one-dish meal when you're feeling lazy, or add salad and bread to flesh out the menu.

PASTA AND BROCCOLI IN CREAMY MOZZARELLA SAUCE

1 pound pasta
16 ounces frozen baby broccoli florets*
4 tablespoons butter
1 tablespoon flour
⅔ cup half and half
2 teaspoons Morton's Nature's Seasons seasoning blend
½ cup shredded mozzarella cheese

1. Cook pasta and broccoli according to package directions.
2. Melt butter in a saucepan over medium heat. Stir in flour. Gradually add half and half and bring to simmering but do not boil. Stir in seasoning. Add cheese and stir until melted.
3. Toss together cooked pasta, cooked broccoli, and sauce. Place in a large serving dish and serve immediately.

Makes 6 servings.

Nutrition facts per serving: 440 calories, 13 g total fat, 38 mg cholesterol, 616 mg sodium, 62 g total carbohydrates, 4 g fiber, 4 g sugars, 13 g protein.

*You can substitute 5 cups of fresh broccoli florets and steam them until tender in step 1.