Mamma mia, here I go again...my my, how can I resist you?

What can't I resist? Pasta. Yes, here I go again...with more pasta recipes. I just can't get enough of it!

The first recipe is an old favorite that I discovered probably about 4 years ago. Fast, easy, light, and refreshing.

The second recipe is a discovery that we made this year. Again, it is a very summery dish.

So, relax and enjoy a bowl of pasta for dinner tonight!


Pasta with Prosciutto and Peas

Ingredients:

Cooking spray
3 ounces very thin slices prosciutto, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti)
1 cup (4 ounces) shaved Parmigiano-Reggiano cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (10 ounce) package frozen peas, cooked and drained

Directions:

Heat a large nonstick skillet or medium heat. Coat pan with cooking spray. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic to pan; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl; toss to coat.

Yield: 8 servings (serving size: 1 cup)

Nutrition information: 312 calories, 10.6 g fat, 14.9 g protein, 37.8 g carb, 1.2 g fiber, 16 mg chol, 2.7 mg iron, 554 mg sodium, 189 mg calc.

Notes: I love, love, LOVE this pasta. It is so good. First tip, I think it's easier to tear the prosciutto and place it directly in the pan because prosciutto tends to stick together and since there is only 3 oz of prosciutto in this recipe, it is best if it is separated so that it can be incorporated throughout all of the pasta...instead of just in clumps here and there. I had to brown my prosciutto in 3 batches to avoid it sticking together. But even so, this meal takes no longer to make than the time it takes to boil the water and cook the pasta--so about 15-20 minutes. You could also increase the prosciutto if you wanted to. It is very low in calories and it is very yummy.

I have used fresh and bottled garlic in this recipe before. Either way, it tastes great. I used bottled garlic this time because I made this while my son was harnessed to me in our Baby Bjorn! It's not easy to cut garlic with a 20 lb. baby strapped to your chest.

I used shredded Parmesan cheese to save time and money. It was still yummy.

Finally, this is one recipe where you CANNOT forget the parsley! It is one of the main ingredients! I don't usually love the flavor of parsley, but in this recipe, it really shines. It is definitely a stand out ingredient here. The combination of parsley, prosciutto, peas, and lemon juice works together so well.


Cajun Pasta Fresca

Ingredients:

1 pound vermicelli pasta (spaghetti)
2 tablespoons olive oil
1 teaspoon minced garlic
13 Roma (plum) tomatoes, chopped
1 tablespoon salt
1 tablespoon chopped fresh parsley
1 tablespoon Cajun seasoning
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat, and simmer 5 minutes more.

Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella, and Parmesan.

Source: Allrecipes.com, submitted by Nicole.

Notes: I would suggest adding the Cajun seasoning to taste. Personally, I don't think 1 tablespoon of seasoning is enough. But taste as you go, because there's nothing worse than over-seasoned food--especially when it has too much Cajun seasoning! I once made a Cajun Tilapia of Death because I added to much seasoning and the result was irreparable.