pasta
angel hair pasta with avocado pesto
Avocados are considered a source of good fat, so when I’m looking to add richness to a dish, it’s my go-to fruit. It adds creaminess and color to this pesto, and the taste of the walnuts has this pasta bursting with flavor! SERVES 6
1 pound angel hair pasta
1 large bunch fresh basil leaves (about 3 ounces)
½ cup walnuts
2 ripe avocados, pitted and peeled
1½ tablespoons freshly squeezed lemon juice
4 garlic cloves
¼ cup olive oil
Salt and freshly ground black pepper to taste
In a large stockpot, cook the pasta according to the package directions. Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic, and oil. Add salt and pepper to taste.
Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Serve immediately.
benita’s pasta fazola
My friend Benita is a vegan. She battled breast cancer and won! She strongly believes that an immune-boosting plant-based diet is a big part of keeping herself healthy, and I couldn’t agree more. The challenge sometimes is finding dishes that are strictly plant based, without sacrificing great flavor. But Benita’s really good at that balance, and this pasta fazola is the perfect example. To make this dish “Benita-approved,” use egg-free noodles and don’t add the Romano cheese at the end like I do. SERVES 4
8 cups vegetable stock
12 ounces elbow macaroni
2 tablespoons olive oil
¼ cup finely diced onion (½ medium)
2 teaspoons minced garlic
1 (15-ounce) can fire-roasted diced tomatoes, with their juices
1 (15-ounce) can white beans (I like Great Northern), drained and rinsed
1 tablespoon dried oregano
Salt and freshly ground black pepper to taste
Grated Romano cheese, for garnish (optional)
In a large stockpot set over high heat, bring the vegetable stock to a boil. Add the macaroni and cook according to the package directions, then drain and set aside to cool, reserving the cooking stock.
Meanwhile, in a large saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and garlic and sauté until softened, about 5 minutes. Add the tomatoes, beans, oregano, drained pasta, and reserved broth. Simmer for 5 minutes. Season with salt and pepper to taste.
Divide among plates and garnish with a little grated Romano cheese if desired.
white wine rotini
Beth makes this awesome pasta dish for her hungry men, and they love it. She’s got two teenaged boys and a husband to feed, so she’s always on the lookout for hearty, filling meals. This one fits the bill perfectly. Don’t worry about the wine in the dish. The alcohol cooks out, so you just get the flavor, not the buzz! SERVES 4
1 cup whole wheat panko bread crumbs
¼ cup Parmesan cheese
¼ cup + 2 tablespoons olive oil
3 teaspoons minced garlic
Salt and freshly ground black pepper to taste
8 ounces rotini pasta
2 medium sweet onions thinly sliced (I like Vidalia)
½ cup white wine
¼ cup vegetable stock
Preheat the oven to 400°F. In a small bowl, mix together the bread crumbs, Parmesan cheese, 2 tablespoons of the oil, 1½ teaspoons of the garlic, and ½ teaspoon of salt. Spread in an even layer onto a baking sheet. Bake until golden brown, about 5 minutes. Remove from the oven and allow to cool.
Meanwhile, in a medium saucepan set over medium-high heat, cook the pasta according to the package directions, drain, and set aside.
In a large skillet set over medium heat, heat the remaining ¼ cup of oil until shimmering, about 2 minutes. Add the sliced onions and cook for 25 to 30 minutes, or until golden brown and caramelized, stirring occasionally. Add the remaining 1½ teaspoons of garlic and the wine. Cook until the wine reduces slightly, 2 to 3 minutes. Add the stock, and cook until the liquid reduces by half, about 5 minutes more.
Transfer the mixture to a serving platter or bowl and add the pasta. Season with salt and freshly ground black pepper and toss to combine. Sprinkle the bread crumb mixture on top for garnish.
The skinny on cooking with wine: If you’d drink it, it’s okay to cook with it. If you wouldn’t drink it, don’t use it in your recipes!
butternut penne
I really do believe the key to eating healthier is to eat more of the good stuff and less of the bad stuff. Sounds pretty simple, but it’s not so easy when the bad stuff tastes so good! The key is flavor. Butternut squash is one of my go- to vegetables because it has a great nutty flavor and it fills me up. If you want to make this pasta dish even healthier, you can leave out the butter altogether and use quinoa pasta. See photo SERVES 4
1 pound penne pasta
¼ cup olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 pound butternut squash, peeled and diced into 2-inch pieces
¾ cup vegetable stock
3 tablespoons chopped fresh parsley
3 tablespoons salted butter, softened
½ cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
In a large stockpot set over medium-high heat, cook the pasta according to the package directions. Drain and set aside, reserving a fourth of the cooking liquid.
In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft and slightly browned, 5 to 7 minutes. Add the garlic and sauté for 2 minutes more. Add the squash and the stock, cover, and simmer until the squash is tender, about 15 minutes, stirring occasionally.
Return the pasta to the pot you cooked it in, and add the squash mixture. Add the parsley, butter, and Parmesan cheese, and season to taste with salt and pepper. Add as much or as little of the reserved pasta liquid until the sauce reaches your desired thickness.
tofu ricotta lasagna
One of the things that Garth and I decided to do when we adopted a healthier lifestyle was try to make some meals that were meat- and dairy-free. This doesn’t mean that we never eat those things—it just means that we try to do so less frequently. This black bean lasagna with tofu ricotta came about from that decision. I really had no experience with tofu, and I’m still on a learning curve, but what I know so far is that if I use it to replace something with similar feel and texture, it works for me. My family loves this meal, and we don’t even miss the cheese—and for a cheese lover like me to say that is a big deal. Huge! You can even use whole wheat or quinoa lasagna noodles in this dish to make it that much healthier. SERVES 8
1 (28-ounce) can fire-roasted diced tomatoes, with their juices
1 (12-ounce) can tomato paste
Salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 tablespoon dried oregano
1 small onion, finely chopped
2 (15-ounce) cans black beans, drained and rinsed
1 tablespoon olive oil
8 ounces lasagna noodles
Preheat the oven to 375°F. In a large saucepan, combine the tomatoes, tomato paste, 2 teaspoons salt, pepper, garlic powder, oregano, onion, and black beans. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the oil, then add the lasagna noodles. Cook according to the package directions, drain, and set aside.
Spread 1 cup of the sauce in the bottom of a 9 × 13-inch baking pan. Then make three layers each of noodles, sauce, and tofu ricotta. End with an additional layer of sauce, and be sure the noodles are completely covered so they do not dry out during baking. Bake for 30 minutes, uncovered. Remove from the oven, and allow the dish to stand for 15 minutes before cutting into squares and serving.
Garth doesn’t like his lasagna soupy AT ALL, but for more juiciness, you can add an 8-ounce can of crushed tomatoes to the sauce.
TOFU RICOTTA
MAKES ABOUT 2½ CUPS
This recipe was my first attempt at using tofu, and it was so incredibly, surprisingly tasty that it gave me confidence to try it in other dishes. Using quality olive oil and fresh basil in this cheese substitute makes it taste so fresh, it’s like having your own cheese-making shop—much better than store-bought ricotta cheese, I promise! This awesome spread stores refrigerated in an airtight container for up to two weeks. It’s great on top of your favorite pasta, or on a crunchy piece of melba toast as a snack.
¼ cup raw cashews, finely ground
14 ounces extra-firm tofu, drained (see Trisha Tip)
¼ cup nutritional yeast or grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil
Salt and freshly ground black pepper to taste
Break drained tofu into small pieces. In a food processor, pulse the cashews until fine. Then add the tofu, nutritional yeast, oil, basil, salt, and pepper. Puree until fully combined.
To drain tofu, pour off any liquid from the block, then sandwich between two folded kitchen towels or several layers of paper towels on a plate or baking sheet. Place another plate or baking sheet on top and weight it with a heavy object, like a skillet or a book. Allow it to sit to drain.
peanut butter pasta
The first time I had peanut butter in pasta was in a little Thai restaurant in Nashville back in the early ’90s. In Monticello, Georgia, peanut butter was strictly for pairing with grape jelly on a sandwich, or if you were feeling particularly adventurous, you might add it to frosting for your cupcake. But pasta? No way. One taste, and I was hooked on the sweetness of the chili sauce and the tanginess of the lime and the soy sauce, mixed in with the best flavor in the world (in my opinion). This recipe calls for creamy peanut butter, but I like to use extra-crunchy in my noodles. Yeah, peanut butter grows up. (Or maybe Trisha does!) SERVES 4
8 ounces angel hair pasta
¼ cup creamy peanut butter (I like Jif)
3 tablespoons sweet chili sauce
1 tablespoon low-sodium soy sauce
2 tablespoons freshly squeezed lime juice
½ cup finely chopped green onion
1 teaspoon red pepper flakes
⅓ cup olive oil
In a large stockpot set over medium-high heat, cook the pasta according to the package directions, then drain and set aside. In a medium bowl, whisk together the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes, and oil.
Transfer the noodles to a large serving dish. Toss with the peanut butter mixture and serve warm.
julie’s pad thai
Julie is one of my best friends. She really lives for her job, so when she took a vacation to Thailand a few years ago, I was proud of her for taking a rest for herself. When she came home and announced that she was adopting a little girl from an orphanage there, I was flooded with both surprise and delight. Julie brought home Intira, a gorgeous four-year-old. She immediately went to work trying to find as many things to help Intira adjust to her new environment while keeping as many traditions from her life in Thailand as possible. Julie came up with a version of pad Thai that they both love—and I love it, too! SERVES 4
1 (14-ounce) package dried thin rice noodles
1 tablespoon sugar
1 tablespoon fish sauce
¼ cup vegetable oil
1 block firm tofu, drained and cut into 1-inch cubes (see Trisha Tip)
2 shallots, minced
2 large eggs
1 bunch green onions, sliced
1 bunch bean sprouts
½ cup crushed peanuts, for garnish
1 bunch radishes, sliced, for garnish
2 limes cut into wedges, for garnish
Chili powder, for garnish
In a large shallow dish, soak the noodles covered in water until pliable, about 10 minutes, then drain. In a small bowl, mix together the sugar and fish sauce and set aside.
In a large high-sided skillet or wok set over medium-high heat, heat the oil until shimmering, about 2 minutes. Add the tofu, turning until golden brown on all sides, 3 to 4 minutes, then transfer to a paper towel–lined plate to drain.
Using the same pan, sauté the shallots until translucent, about 1 minute. Add the eggs and break up while stirring together. Mix in the reserved tofu, fish sauce–sugar mixture, and the noodles, tossing to coat. Add in the green onions and sauté for another 30 seconds. Add the bean sprouts and remove the pan from the heat. Garnish with crushed peanuts, radishes, limes, and chili powder.
pasta primavera
I don’t remember ever really eating “out” as kids. We lived in a small town, and the closest restaurant chain was an hour away, so Mama cooked at home almost every night. It helped that she was a phenomenal cook. Every supper was tasty and made with love. When I moved to Nashville, my mom and dad would come to visit, and I’d usually take them out to dinner as a treat. Mama fell in love with Olive Garden restaurants, and it became our “thing” when they’d come to town. She especially loved their pasta primavera, so this dish always makes me think of her. Primavera means “spring” in Italian, so traditionally this dish is made with fresh spring vegetables. I like the lightness of grape tomatoes and asparagus. SERVES 4
1 pound spaghetti
¼ cup olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 pints grape tomatoes, halved
1 pound asparagus, ends trimmed, stalks chopped into thirds
1 medium zucchini, quartered lengthwise then thinly sliced
¼ cup vegetable stock
1 large carrot, grated
¼ cup freshly grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
¼ cup fresh basil, chiffonaded or torn into small pieces
In a large stockpot set over medium-high heat, cook the spaghetti according to the package directions, drain, and set aside. In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and garlic, and sauté until the onion is soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until soft, 8 to 10 minutes more. Add the asparagus, zucchini, and stock.
Cover and cook for 8 to 10 minutes, until fork tender. Add the grated carrot and cook until heated through, about 2 minutes. Add the pasta, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Toss to combine. Garnish with the basil.
Chiffonade is a fancy way of saying slice into thin strips. It’s a French term meaning “little ribbons.” To chiffonade basil, stack four or five leaves on top of one another. Roll them into a tight cylinder. Cut along the cylinder widthwise. Unfurl and you’ve got thin strips.
easy spaghetti
I love Italian food, especially simple dishes made with fresh ingredients. There’s nothing better than a simple pasta dressed with fresh basil, tomatoes, a little olive oil, and a touch of freshly grated Parmesan. It’s almost too easy to be called a recipe. I call that perfection! SERVES 4
1 pound thin spaghetti
¼ cup olive oil
4 garlic cloves, minced
3 cups grape tomatoes, halved lengthwise
Salt and freshly ground black pepper to taste
½ teaspoon red pepper flakes
¼ cup finely chopped fresh basil
¼ cup grated Parmesan cheese
In a large stockpot set over medium-high heat, cook the spaghetti according to the package directions, drain, and set aside.
In a large skillet, combine the oil and garlic, then turn the heat to medium and sauté until golden and toasted, about 2 minutes. Add the tomatoes, salt, pepper, and red pepper flakes. Cover and cook until the tomatoes are softened, 5 minutes more. Add the basil, pasta, and Parmesan cheese, and stir to combine. Serve warm.
spaghetti casserole
The first house I bought after I became a recording artist was a log cabin that sat atop a hill in north Nashville. My neighbor, who lived on the hill across the way, used to make a dish with leftover spaghetti noodles, and she’d always bring me some when I was home from the road. It was so nice to get off the bus knowing that she’d have something home cooked waiting for me! She pan-fried her noodles, but I’ve taken that idea and turned it into a casserole. It’s a great way to use leftover spaghetti noodles, and, like most pasta dishes, it tastes even better the next day after the flavors have really had a chance to meld overnight. SERVES 6
8 ounces thin spaghetti
1 pound lean ground beef
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 (28-ounce) can crushed tomatoes
8 ounces cream cheese, softened
½ cup grated Parmesan cheese
8 ounces shredded mozzarella cheese
Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray and set aside.
In a large stockpot set over medium-high heat, cook the spaghetti according to the package directions, drain, and set aside. In a large saucepan set over medium heat, cook the ground beef, bell pepper, and onion until the ground beef is browned, 8 to 10 minutes. Drain any excess fat. Add the tomatoes and cream cheese to the pan, and stir until the cheese has melted into the mixture, 3 to 4 minutes.
Turn off the heat, then stir in the noodles and the Parmesan cheese. Pour the mixture into the prepared baking dish and bake, uncovered, for 25 minutes. Top with the mozzarella cheese and continue baking until the cheese has melted, about 3 minutes more.
For a lower-fat version of this casserole, you can substitute ground turkey for the ground beef.
spinach-stuffed shells
This is a great pasta dish to make when you’re having company. The jumbo pasta shells are elegant, and filling them with the creamy ricotta-spinach mixture makes them so pretty. People usually ooh and ahh when the pan comes out of the oven, because the dish just looks like it’d be labor intensive. I don’t tell them otherwise! Even if you make your own homemade tofu ricotta, these are very easy to assemble. Throw in a little crispy garlic bread to scoop up anything that falls out of the shell, and you’ve got an impressive dinner! SERVES 4
24 jumbo pasta shells (about 8 ounces)
2 teaspoons olive oil
1 medium onion, finely chopped
2 (15-ounce) cans crushed fire-roasted tomatoes
Salt and freshly ground black pepper to taste
2 cups baby spinach, finely chopped
½ cup shredded mozzarella cheese, plus more for topping
1 egg, lightly beaten
Preheat the oven to 375°F. Spray a 9 × 13-inch baking dish with cooking spray and set aside.
In a large stockpot, cook the shells according to the package directions, then drain and set aside. Meanwhile, in a large saucepan set over medium heat, heat the oil until shimmering, about 2 minutes, then sauté the onion until browned, 5 to 7 minutes. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to low and simmer for 10 minutes, then turn off the heat. In a large bowl, mix together the spinach, tofu ricotta, mozzarella cheese, egg, and a pinch each of salt and pepper.
Spoon half the tomato sauce into the bottom of the prepared baking dish. Stuff each shell with 2 tablespoons of the filling and place into the dish. Pour the remaining sauce over the shells, cover with aluminum foil, and bake for 30 minutes. Remove the foil, top with more mozzarella cheese, and return to the oven until the cheese is melted, about 5 minutes more. Remove the dish from the oven and allow it to stand for 10 minutes before serving.
