Summer Corkscrew Pasta Recipes

CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS

Steps:

• Cook pasta according to directions.
• Add snap peas to water in last 3 minutes of cooking.
• Drain and rinse with cold water.
• Set aside.
• Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
• Add garlic and cook 30 seconds.
• Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook until shrimp are lightly golden, 2-3 minutes per side.
• Remove shrimp, add pepper strips to skillet.
• Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
• Combine with shrimp.
• Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
• Slowly whisk in remaining oil until mixture thickens slightly.
• In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
• Serve immediately.

CORKSCREW PASTA WITH TOMATOES AND BASIL

Steps:

• In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
• Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
• Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
• Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
• Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.

SUMMER CORKSCREW PASTA

Steps:

• Cook pasta according to package directions.
• Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• When pasta is el dente, drain it and add to the serving bowl.
• Toss everything and serve immediately.
• Sprinkle with Parmesan if desired.

CORKSCREW PASTA SALAD WITH BLACK OLIVES

Steps:

• Cook the pasta in a large pot of boiling salted water, until just tender.
• Drain and rinse with cold water then drain again.
• Place in a large bowl and toss with olive oil.
• Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
• Season with salt and pepper, serve over a bed of lettuce.