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Hot Pasta, Cool Sauces: 3 Simple Summertime Recipes for Penne, Bowties and Spaghetti

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Bowties With Kale, Peas and Creamy Ricotta Sauce

Serves 4

  • Salt
  • 12 ounces bowtie pasta
  • 1 bunch (8 to 12 ounces) kale, stemmed, washed and torn into large pieces
  • 1 cup frozen peas
  • 3 large garlic cloves, minced
  • 1/4 cup chopped fresh basil leaves
  • 2 cups part-skim ricotta
  • 1/2 cup grated Parmesan cheese, plus extra for passing

Bring 2 quarts of salted water to boil in a large soup kettle. Add bowtie pasta and, using back-of-the-box times as a guide, cook, partially covered and stirring frequently at first to prevent sticking, until just tender, adding kale the last 5 minutes of cooking and peas the last minute or so of cooking.

Set colander over a large bowl and drain bowtie mixture, reserving cooking liquid; return bowtie mixture to the pot, stirring in garlic and basil until fragrant. Stir in ricotta, 1/2 cup Parmesan and enough hot pasta cooking liquid to form a creamy sauce. Serve, sprinkling each portion with additional Parmesan.

Spaghetti With Arugula and Tuna-Caper Sauce

Serves 4

  • Salt
  • 12 ounces spaghetti
  • 1 pound vine-ripe tomatoes, cut into a small dice
  • 2 cans (5 ounces each) white albacore tuna, drained
  • 1/2 cup capers
  • 6 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 quart (4 cups) packed arugula
  • 1/2 cup shaved Parmesan

Bring 2 quarts of salted water to boil in a large soup kettle. Add spaghetti and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first to prevent sticking, until just tender. Drain and return to pot.

Meanwhile, toss tomatoes and a light sprinkling of salt in a medium bowl. Mix in tuna, capers, oil and garlic; let stand while spaghetti continues to cook.

Add arugula to hot pasta; toss to wilt, then add tuna-tomato mixture and toss to coat. Serve, sprinkling each with a portion of Parmesan.

Pam Anderson is a best-selling cookbook author, successful blogger and AARP's food expert.

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VIDEO EXTRA

HEALTHY SAUCES: AARP food expert Pam Anderson creates three great pasta sauces that take advantage of evaporated milk subsituted for cream and include a healthy serving of vegetables.

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