Pasta, Risotto, and Rice (2 page)

Robin Takes 5
is a fun, comprehensive cookbook that features a variety of globally inspired cuisines, such as Mexican, northern and southern Italian, Chinese, Japanese, Indian, Mediterranean, Southwestern, and good ole home-style American—all with just five ingredients per recipe. You can enjoy the flavors of the world with just a few key ingredients, as long as you choose wisely (of course, that’s where my creativity comes in!). My recipes have been featured in cookbooks and magazines and on television for more than twenty years. For
Robin Takes 5
, I took my best meal concepts, turned them into actual recipes, tested each one to make it
just right
, and then analyzed the nutrient content. I know you’ll be completely floored when you sample the dishes that come to life on the pages of this book.

Pasta, Risotto,

and Rice

Spinach Fettuccine with Peas, Butter, and Parmesan

Chinese Noodles with Snap Peas and Wasabi Butter Sauce

Chorizo-Studded Bowties with Spinach and Asiago
Penne with Seared Tuna and Capers
Orzo with Zucchini, Feta, and Oregano

Curried Noodles with Egg and Carrots

Cellophane Noodles with Shredded Carrots and Zucchini

Risotto with Cheddar, Bacon, and Scallions

Curried Rice and Vegetables with Cashews

Bow Ties with Parmesan-Crusted Asparagus

Serves 4
■
Prep time: 15 to 20 minutes
■
Cooking time: 10 minutes

I love how zesty Parmesan cheese complements the lemony, almost grassy flavor of asparagus. This dish also works really well with either broccoli or cauliflower.

12 ounces bow tie pasta (farfalle)

1 bunch asparagus, stem ends trimmed and spears
cut into 2-inch pieces

¼ cup grated Parmesan cheese

2 tablespoons garlic-flavored olive oil

Preheat the oven to 400ºF.

Cook the pasta according to the package directions. Drain and keep warm.Meanwhile, immerse the asparagus in a pot of boiling water and cook for 2 minutes. Drain, transfer to a baking sheet, and top with the Parmesan cheese. Bake for 10 minutes, until the cheese is golden brown.

Toss the pasta with the olive oil and Parmesan-crusted asparagus. Season to taste with salt and freshly ground black pepper before serving

Nutrients per serving:

Calories: 419
Fat: 11g
Saturated Fat: 3g
Cholesterol: 5mg
Carbohydrate: 67g
Protein: 17g
Fiber: 5g
Sodium: 123mg

Cheesy Bow Ties with Green Peas and Leeks

Serves 4
■
Prep time: 10 minutes
■
Cooking time: 15 minutes

Sweet peas are the perfect partner for sweet, mildly oniony leeks. If you need to swap ingredients, use snap peas and shallots. Or snow peas and scallions. Or green beans and red onions.

12 ounces bow tie pasta (farfalle)

2 tablespoons garlic-flavored olive oil

2 leeks, rinsed well and chopped (white and light green parts only)