3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup whipping cream

3/4 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh Italian parsley

Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.

Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.

Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

Makes 4 servings.

1 28-ounce can diced tomatoes
1 tablespoon olive oil
1 onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes (For spicier flavor increase amount)
1 pound fake ground beef substitute
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10 noodles)
1 8-ounce can tomato sauce
1 ounce Parmesan cheese, grated (1/2 cup)
Pepper
8 ounces ricotta cheese (about 1 cup)
1/4 cup minced fresh basil

Pour tomatoes with their juice into a quart measuring cup. Add enough water to them to measure 4 cups. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add meat substitute and cook, breaking up into small pieces with a wooden spoon, until warm, about 3 minutes. Sprinkle noodle pieces evenly over meat substitute. Pour diced tomatoes and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen.).

Remove skillet from heat and stir in 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Dot heaping tablespoons of ricotta cheese over noodles. Cover skillet and let stand off heat for 5 minutes. Sprinkle with basil and serve, passing extra Parmesan separately. Serves 4-6.

5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta of choice

1. Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.

2. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

1 (16 ounce) package fettuccini pasta
1 tablespoon olive oil
1 clove garlic, sliced
4 ounces bleu cheese, crumbled
1/4 cup grated Parmesan cheese
2 cups heavy cream
1 tablespoon Italian seasoning
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.

3. In a medium saucepan over medium-low heat, combine bleu cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.

4. Toss sauce with hot pasta, and let stand 5 minutes before serving.

4 cloves garlic, minced
1/4 cup minced shallots
1 tablespoon minced fresh ginger root
3 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 1/2 cups tomato – peeled, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon whole allspice berries
1/2 cup chicken stock
1/4 cup brandy-based orange liqueur (Grand Marnier(R))
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons chile paste

8 ounces rotini pasta
1 1/2 pounds medium shrimp – peeled and deveined
1/2 cup fresh cilantro, chopped

1. In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.

4. Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.

5. Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Serves 4

Caponata:
3/4 pound Japanese eggplants, ends trimmed, cut into 1/2-inch pieces
1 onion, thinly sliced
3 cloves garlic, minced or pressed
3 tablespoons Olive Oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup prepared sundried tomato and olive pasta sauce

2 (9 ounce) packages Egg Fettuccine
4 cups broccoli florets (1 in. in size)
1 (15 ounce) can garbanzos, rinsed and drained
1/2 cup dry red wine
Salt and pepper

1. In a 6-quart pan, bring 4 quarts of water to a boil over high heat.

2. Meanwhile, in a 12- to 14-inch nonstick frying pan with a lid, combine eggplant, onion, garlic, olive oil, sugar, and salt. Cover pan and place over medium-high heat. Cook vegetables, covered but stirring occasionally, until they are soft and eggplant is browned, about 15 minutes.

3. To boiling water, add fettuccine and broccoli; cook, uncovered, until both are tender to bite, 3 to 4 minutes. Drain well, rinse with cool water to stop cooking, then drain well again.

4. Add pasta sauce to eggplant mixture and cook until heated through, about 1 minute. Add garbanzos and wine and heat until simmering. Stir often until heated through, 3 to 4 minutes.

5. Transfer pasta and broccoli to a large serving bowl. Add caponata mixture and mix well. Season to taste with salt and pepper.

Serves 6

1 pound low-fat mild turkey Italian sausage, casings removed
1 onion, peeled and chopped
4 cloves garlic, minced or pressed
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
1 (8 ounce) package dried penne pasta
6 ounces arugula
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup Shredded Parmesan Cheese
Pepper

1. In a 5- to 6-quart pan over high heat, break sausage meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.

2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring mixture to a boil and cook until pasta is just tender to bite, about 10 minutes.

3. Rinse and drain arugula; trim off and discard any tough stem ends. Coarsely chop arugula and add to pasta mixture along with beans. Stir occasionally until soup is boiling, about 3 minutes. If soup seems dry, add more broth to taste.

4. Ladle soup into bowls and add cheese and pepper to taste.

Serves 6

1 lb dried linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (6-oz) cans tuna in olive oil, drained
1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.

While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.

2 pounds ripe tomatoes (6 medium), chopped
1/4 cup loosely packed fresh mint leaves, chopped
1/4 cup loosely packed fresh basil leaves, chopped
1 garlic clove, crushed with garlic press
1 teaspoon freshly grated lemon peel
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) bowties or ziti

Directions
1. In serving bowl, combine tomatoes, mint, basil, garlic, lemon peel, oil, salt, and pepper. Let stand at least 15 minutes or up to 1 hour at room temperature to blend flavors.

2. Meanwhile, in large saucepot, cook pasta as label directs. Drain. Add pasta to tomato mixture and toss well. Makes 4 main-dish servings.