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FOUR SEASONS BREEZE | MAY 2018 27 Two Pastas By Irene Welker It's May which means that Mother's Day is around the corner. If you are tired of the same old brunch items here are two simple, but elegant pasta dishes which are sure to please. The secret to both dishes is store bought ingredients that add a gourmet flair. Hint: Fresh pasta only takes three to four minutes to cook, dried pasta, 10 to 12. However, it takes 10 to 20 minutes to bring the water to a boil. Start your water first. It can always be turned down. Fill your pot with the amount of water directed on the package, add a Tablespoon of salt per four quarts and bring to a boil before you start your sauce. Make sure fresh/refrigerated pasta is at room temperature. Drop the pasta in the water when the sauce is nearly finished. Do not rinse the pasta after it is drained. The starch helps the sauce adhere to the pasta. Ravioli With Garlic-Butter Spinach Sauce Serves 3; Prep time 5 min; Cook time 20 min; Total 25 min. Note: I used Rana spinach/cheese ravioli, but you can substitute chicken, sausage, or prosciutto ravioli. INGREDIENTS • 3 Tablespoons butter • ½ medium white onion, finely chopped • 2 small cloves garlic, minced • 1 teaspoon fresh or 1/3 teaspoon dried thyme • 3 ounces baby spinach, rinsed, stemmed, drained, and chiffonaded • 1 Tablespoon fresh lemon juice • 1 ½ teaspoons lemon zest (optional) • salt and pepper to taste • 1 10-ounce package fresh ravioli • shredded Parmesan cheese • red pepper flakes (optional) DIRECTIONS 1. Heat butter in a 12 inch skillet over medium heat. When the butter is hot, add the onion, garlic and thyme. Cook, stirring frequently until the onion is tender, approximately 8 to 10 minutes. 2. Add spinach to onion mixture in skillet and cook until it is wilted, approximately 3 to 4 minutes. 3. Drop the pasta into boiling water cooking per package directions. Prior to draining the pasta, remove 1/3 cup pasta water to use for the sauce. Drain pasta. 4. Add the reserved, pasta water, lemon juice, zest, salt and pepper to the spinach mixture stirring until incorporated. Add the ravioli to the sauce. Stir carefully so the ravioli do not break. 5. Serve, top with Parmesan and red pepper flakes, if desired. Pesto Pasta With Grilled Vegetables Serves: 4 to 6; Prep time 20 min; Cook time 20 min; Total 40 min. INGREDIENTS • 2 small zucchini, cut into ½ inch thick slices • 1 red bell pepper,seeded and cut into ¼ inch thick strips • 3 green onions, washed and ends trimmed • 1 ½ Tablespoons olive oil • salt • pepper • 10 ounces refrigerated Rana Basil Pesto sauce • 12 ounce package fresh or dried pasta, such as spaghetti or linguine (see hint above) • 1 ½ Tablespoons fresh lemon juice • 1 teaspoon lemon zest (optional) DIRECTIONS 1. Heat grill to medium-high. Place pasta water on to boil using the amount directed on the package. Do not add pasta at this point. 2. While the grill is heating, put the olive oil in a medium size bowl. Add ¼ teaspoon each of salt and pepper, zucchini, bell pepper, and onions. Stir to coat vegetables. Place vegetables on the grill. Grill the onions 2 to 3 minutes, until tender turning several times so they are lightly charred on all sides. Grill the zucchini and bell pepper approximately 5 to 8 minutes or until tender and grill marks clearly show. Remove from heat and set aside. 3. Place pesto in a large pan over medium heat. Chop zucchini and pepper into ½ pieces and onions into ¼ inch pieces. Add to pesto sauce. Heat through. Reduce heat to low. 4. Drop pasta into boiling water, cooking per package instructions. Prior to draining the pasta, remove 1/4 cup pasta water to use for the sauce. Drain pasta. 5. Add the reserved, pasta water 2 Tablespoons at a time to the sauce to thin it to your liking. Add lemon juice and zest to the pesto sauce stirring until incorporated. Add the drained pasta. Mix to completely coat pasta with sauce. 6. Serve. Top with Parmesan and red pepper flakes, if desired.

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