Country-Style Rigatoni Salad

from The Belle Grove Plantation Cookbook

Serves 8

• 2 strips lemon peel, each 4 inches long
• 1 1/8 teaspoons salt
• 2 lbs. broccoli
• 1 lb. rigatoni or rotini
• 1 lb. fresh mushrooms
• 4T olive oil
• 1/8 teaspoon pepper
• 6 medium tomatoes
• 2 bunches green onions, trimmed

For basil dressing

• 1 C lightly packed fresh basil leaves
• 2 to 3 small cloves garlic, finely chopped
• ¼ C grated Parmesan cheese
• 2 teaspoons pine nuts
• ½ C lemon juice
• ½ teaspoon salt

Fill a large kettle or Dutch oven with water to 2/3 capacity, bring to a boil, and add lemon peel and 1 teaspoon salt. Meanwhile, separate broccoli florets from stalks and break into bite-size pieces. Peel stalks, cut into 2-inch lengths, and cut each length into ¼ inch thick julienne strips. Drop prepared broccoli into boiling water and cook until tender but still crisp, 3 to 5 minutes. Remove with a slotted spoon to a colander and run under cold water. Add rigatoni to boiling water and cook until tender, 10 to 12 minutes. Drain in a colander, run under cold water and toss with 1 tablespoon olive oil.

Wipe mushrooms with damp paper towels, trim stems, and cut in half. In a heavy skillet over high heat, saute in 3 tablespoons olive oil 2 to 3 minutes. Season with 1/8 teaspoon each salt and pepper. Core tomatoes and cut into 8 wedges each. Slice green onions into short lengths, using both green and white parts.

Make a basil dressing: Combine basil, garlic, Parmesan cheese, pine nuts, ½ cup olive oil, lemon juice and ½ teaspoon salt in container of blender or food processor. Whirl until blended but still coarse in texture. Salad may be made ahead to this point and refrigerated separately, tightly covered, until an hour or less before serving.

Gently toss rigatoni, lemon peel, broccoli, mushrooms, tomatoes, green onions and basil dressing in a large bowl. Cover with plastic wrap and let stand 30 minutes. Remove lemon peel, season with more salt and pepper to taste. Serve at room temperature.

Pasta with Zucchini, Ricotta and Basil

by Mark Bittman, New York Times News Service

Serves 4-6

• Salt and pepper
• 1/4 cup extra virgin olive oil
• 1 lb. zucchini, rinsed and cut into 1/4 - 1/2-inch dice
• 1 tsp. minced garlic, or more to taste
• 1 lb. penne or other cut pasta
• 1 cup ricotta cheese
• 1 cup basil leaves, chopped
• 1/2 cup freshly grated Parmesan cheese

Heat olive oil over a medium skillet, add zucchini, salt and pepper to taste. Cook until zucchini begins to brown then lower heat and continue cooking until tender (about 15 minutes). Two minutes before zucchini is done, add garlic. 

While your pasta and zucchini are cooking, warm a serving bowl and put ricotta in it, along with half the basil. When the pasta is done cooking reserve at least 1 cup of the water, drain the pasta. Use as much of this liquid as necessary, a little at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan. Taste and adjust seasoning.