Tomato-less Pasta.

Tomato sauce. Tomato sauce. Tomato sauce. Is there anything to put over your pasta that isn't built around it! You bet. And here's the delicious proof (the cherry tomatoes in the first recipe are little more than a garnish).

BOW TIES WITH BLACK BEAN SALSA AND CHERRY TOMATOES

From The National Pasta Association.

8 oz. bow ties, elbows, or other
medium pasta shape, uncooked
2 Tbs. olive or vegetable oil
1 bunch scallions, trimmed and
thinly sliced (green and white
parts)
1 1/2 tsp. ground cumin
1 1/2 Tbs. fresh lime juice
15-oz. can black beans, rinsed and
drained
1/4 tsp. salt or to taste
freshly ground black pepper to
taste
8 cherry tomatoes, cut into
quarters
2 Tbs. chopped fresh cilantro

Prepare the pasta according to the package directions. While the pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the scallions and cumin and cook for 2 minutes. Remove from the heat and stir in the lime juice. Add the beans, salt, and pepper and toss. (The salsa can be made and refrigerated up to one day in advance.)

Just before draining the pasta, measure 1/2 cup of the cooking liquid and pour it into the salsa. Drain the pasta, return it to the .pot, and add the salsa. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from the heat and gently stir in the tomatoes and cilantro. Serves 4.

PER SERVING (recipe made using 1/2 tsp. salt)

Colories: 370           Sodium: 460 mg
Total Fat: 8 grams      Cholesterol: 0 mg
Saturated Fat. 1 gram   Carbohydrate: 61 grams
Fiber: 8 grams          Protein: 13 grams

ORECCHIETTE AND CAPERS VERDE

Adapted from the Mayo Clinic Williams Sonoma Cookbook.

1 Tbs. capers, rinsed, drained, and
minced
4 oz. canned diced mild green
chiles
1/2 cup chopped fresh dill
2 garlic cloves, minced
1 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. ground pepper
12 oz. dried orecchiette pasta

In a large bowl, stir in the capers, chiles, dill, garlic, olive oil, salt, and pepper.

Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Remove 1/2 cup of the cooking water, then drain the pasta thoroughly. Add the pasta and reserved cooking water to the sauce. Toss to combine and coat the pasta evenly with the sauce.

To serve, divide among individual plates. Serves 6.

PER SERVING

Colories: 260           Sodium: 270 mg
Total Fat: 3 grams      Cholesterol: 0 mg
Saturated Fat: 1 gram   Carbohydrate: 48 grams
Fiber: 2 grams          Protein: 8 grams

WINTER SQUASH AND PORTOBELLO PENNE

Adapted from the Mayo Clinic Williams Sonoma Cookbook.

8 oz. unsliced whole wheat
(wholemeal) bread
1 tsp. dried oregano
1 tsp. olive oil
12 oz. dried penne pasta
1 Tbs. olive oil
1/2 cup water
3 onions, cut into 1/2-inch-thick
slices and separated into rings
1 butternut squash, about 1 lb.,
peeled, seeded, and cut into
1/2 inch cubes
1/2 tsp. salt
1/2 tsp. ground pepper
12 oz. portobello mushrooms,
sliced
2 Tbs. chopped fresh thyme or
2 tsp. dried thyme

To make the croutons, preheat the oven to 250 [degrees] F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 1 tsp. olive oil. Spread in a single layer in a shallow baking pan and bake, without stirring, until dry and crisp, about 40 minutes. Cool completely. Serve now, or cover and store at room temperature for up to 2 weeks.

Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, 10-12 minutes, or according to package directions. While the pasta cooks, in a large nonstick frying pan over medium-high heat, heat the 1 Tbs. olive oil and the water. Add the onions, squash, salt, and pepper and cook, stirring occasionally, until the onions have wilted and the squash is beginning to soften, about 10 minutes.

Stir in the mushrooms, cover, and cook, stirring once, until the squash and mushrooms are tender, about 5 minutes. Remove 1 cup of the cooking water, then drain the pasta thoroughly. Add the thyme and reserved cooking water to the vegetables.

To serve, combine the pasta and vegetables in a large bowl. Top with the croutons. Serves 6.

PER SERVING

Calories: 380           Sodium: 430 mg
Total Fat: 6 grams      Cholesterol: 0 mg
Saturated Fat: 1 gram   Carbohydrate: 72 grams
Fiber: 10 grams         Protein: 14 grams