Penne with Summer Squash, Ricotta and Pine Nuts

-Put salted water on to boil for 1 pound penne pasta.

-Remove 1 cup whole milk ricotta from the fridge and spoon onto a plate so it will warm to room temperature.

-Slice about 1½ pound summer squash into thin strips about the size of the penne.

-Heat 2 TBS extra virgin olive oil in a sauté pan and add the summer squash.

-Sauté until golden, about 5 minutes.

-Add 2 cloves of chopped garlic. 

-Remove the pan from the heat.

-Season well with sea salt and freshly ground black pepper.

-When the water boils, cook the pasta until al dente, then drain and add it to the summer squash.

-Toss together, season with more sea salt and pepper and then add spoonfuls of the ricotta until all is incorporated.

-Top with the following:

Shaved Parmesan or dry jack cheese

1-2 TBS finely chopped parsley, cilantro, basil or dill

3 TBS toasted pine nuts

Penne with Rainbow Chard, Italian Sausage and Fresh Mozzarella

-Bring a pot of salted water to boil.

-Add 1# penne pasta and cook according to package directions until it is just tender.

-Slice 4 spicy Italian sausages into rounds.

-Cook stirring often until browned, about 5-7 minutes.

-Cut 1 bunch of rainbow chard into thin ribbons.

-Chop up the stems into small pieces.

-Add to the sausage along with the following:

¾ tsp fennel seeds

Cook for 6-8 min.

-Then add 1 pint sungold cherry tomatoes cut in half.

-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.

-Cut a tub of fresh mozzarella balls into small slices.

-Serve with the following:

Chopped basil

A sprinkle of red pepper flakes

-Top with the sliced mozzarella and serve.

Penne with Kalamata Olives, Feta and Greens

-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.

-Bring a large pot of salted water to boil.

-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.

-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.

-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.

-Drain off water reserving ¾ cup of the water.

-Return pasta to pot, add greens and 3 TBS olive oil and toss.

-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.

-Add enough reserved pasta water to moisten.

-Season with salt and pepper.

-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.

Penne with Escarole, Sungold Cherry Tomatoes and Romano Cheese

-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds.

-Chop up 1 fennel bulb.

-Melt 1 TBS of butter in a large sauté pan.

-Add the sausage and fennel and cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with ½ tsp fennel seeds.

-Sauté another 8 minutes.

-Add the pasta to the sausage and fennel and mix.

-Halve ½ pint of Sungold cherry tomatoes or chop up 2 slicing tomatoes.

-Add to the pasta and toss gently.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.

Penne with Escarole, Italian Sausage, Sun-Dried Tomatoes and Romano Cheese

-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds. Cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with 1 sliced leek and 3/4 tsp fennel seeds.

-Sauté another 6-8 minutes.

-Then add 3 TBS thinly sliced oil packed sun-dried tomatoes and cook for 3 more min.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.

Penne with Eggplant and Ricotta

-Cook 1 pound penne pasta in a large pot of boiling salted water until al dente, according to package instructions.

-Drain pasta; return to pot.

-Cut 2 long thin eggplants into 1 inch chunks.

-Put in a large bowl and fill the bowl with cold water and some ice cubes.

-Let the eggplant soak for 10 minutes, then drain and pat dry with a clean kitchen towel.

-Slice 4 cloves of garlic into thin slices.

-Cut 1 pound of tomatoes into ½ inch chunks.

-Heat 4 TBS extra virgin olive oil in a large skillet over medium heat.

Add the following:

¼ tsp crushed red pepper

The sliced garlic

-Cook, stirring often for about 2 minutes.

-Add eggplant to skillet; season generously with salt and pepper.

-Cover, and cook until eggplant begins to release juices, about 5 minutes.

-Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

-Add the following to the pan:

2 TBS tomato paste

The diced tomatoes

1/4 cup water

-Cook, stirring, until softened, about 5 minutes.

-Chop up a handful of flat leaf parsley leaves.

-Toss sauce and basil with pasta; gently reheat if necessary.

-Top each serving with a spoonful of whole milk ricotta and garnish with more parsley.