Everyday Pasta by Giada Laurentiis (summer beach reads TXT) 📕

and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the broth and the juice of 1 lemon and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, stirring occasionally, 10 to 12 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining ¼ cup of olive oil, the remaining lemon juice, the zest, salt, and pepper and let cool.

Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine.

Antipasto Salad

4 to 6 servings

When we’re hosting game night and have lots of my husband’s friends coming over, I make this salad. It’s hearty and colorful, and because it holds very well at room temperature, I can make it ahead of time so I can take part in game night, too!

Vinaigrette

1 bunch of fresh basil, stemmed and chopped (about 2 cups)

¼ cup red wine vinegar

1 garlic clove, halved

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup extra-virgin olive oil

Antipasto Salad

1 pound fusilli pasta

½ cup hard salami cut into strips (about 3 ounces)

½ cup smoked turkey cut into strips (about 3 ounces)

¼ cup Provolone cheese cut into strips

¼ cup grated Asiago cheese

2 tablespoons pitted and halved green olives

2 tablespoons roasted red peppers cut into strips

¼ teaspoon salt

½ teaspoon freshly ground black pepper

In a blender, combine the basil, vinegar, garlic, mustard, salt, and pepper. Blend until the basil and garlic are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s tender, stirring occasionally, 10 to 12 minutes. Drain.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with the dressing and toss to coat.

Italian Chicken Salad in Lettuce Cups

4 to 6 servings

I rely on this dish whenever I’m hosting a ladies’ lunch or wedding shower, or when I just want something tasty and healthy in the refrigerator to snack on. The trick here is using a purchased, roasted whole chicken. It’s important to use a whole chicken because it stays moister and more tender than precooked breasts.

½ cup slivered almonds

1 pound farfalle pasta

4 cups coarsely shredded cooked chicken (from about 1½ purchased roasted whole chickens)

½ cup diced roasted red bell pepper (about 1 pepper)

½ cup diced roasted yellow bell pepper (about 1 pepper)

½ red onion, thinly sliced

½ cup chopped fresh flat-leaf parsley

¼ cup drained capers

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1¼ cups Red Wine Vinaigrette

12 butter lettuce leaves (from about 2 heads)

2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

Preheat the oven to 350°F. Spread the almonds on a small baking sheet in a single layer. Bake until golden brown, about 10 minutes. Remove from the oven and transfer to a bowl to cool.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain.

In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper. Drizzle with 1 cup of the vinaigrette and toss gently.

Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly. Spoon the chicken salad into the lettuce “cups.” Drizzle the remaining ¼ cup of vinaigrette over the salads. Garnish with shavings of the Parmesan cheese and serve.

4:

hearty pastas

When I’m having a hard day, or it’s cold and dreary outside, all I crave is a comforting bowl of pasta. There’s nothing like a mouthful of creamy, cheesy Venetian “Mac and Cheese” to make me smile and set me up to face a new day. The recipes in this chapter are those I reach for when I need to be warmed from the inside with something that really sticks to the ribs and sustains me. For a lazy winter Sunday I like nothing better than to unwind and make a hearty Sunday dinner; then it’s all about a rich, long-cooked ragù and wide, toothsome noodles; the Tagliatelle with Short Rib Ragù cooks for three hours, but the rich, succulent meat is so tender that it falls off the bone, and the wonderful aroma fills your kitchen. You don’t need to cook for hours, though, to make this kind of comforting meal; Baked Gnocchi takes almost no time to put together, and the biggest appetites will be satisfied by Rigatoni with Sausage, Peppers, and Onions, or oversized shells stuffed with a mixture of turkey and artichokes. Add a green salad and you’ve got a perfect winter meal.

Baked Penne with Roasted Vegetables

Venetian “Mac and Cheese”

Crab and Ricotta Manicotti

Rigatoni with Sausage, Peppers, and Onions

Roman-Style Fettuccine with Chicken

Farfalle with Creamy Mushroom Gorgonzola Sauce

Pappardelle with Lamb Stew

Cinnamon-Scented Ricotta Ravioli with Beef Ragù

Prosciutto Ravioli

Turkey and Artichoke Stuffed Shells

Gnocchi with Thyme Butter Sauce

Ricotta Gnudi in Parmesan Broth

Tagliatelle with Short Rib Ragù

Penne with Swordfish and Eggplant

Baked Pastina Casserole

Baked Gnocchi

Baked Penne with Roasted Vegetables

6 servings

Here’s a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative entrée for non-meat eaters because it’s an elegant dish with lots of colors and textures. It’s also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you’re making the rest of the dinner. But don’t think this is strictly for vegetarians; it’s a real crowd-pleaser all around.

2 red bell peppers, cored, seeded, and cut into 1-inch strips

2 zucchini, quartered lengthwise and cut into 1-inch pieces

2 summer squash, quartered lengthwise and cut into 1-inch pieces

4 cremini mushrooms, quartered

1 yellow onion, peeled and sliced into 1-inch strips

¼ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground black