Big-Batch Puttanesca Sauce

3 28-oz. cans diced tomatoes
1/2 of a 6-oz. can (1/3 cup) tomato paste
1 large onion, chopped
4 cloves garlic, minced
1/4 cup pitted kalamata olives, chopped
1/4 cup snipped fresh Italian (flat-leaf) parsley
2 Tbsp. capers, drained
1 Tbsp. anchovy paste
2 tsp. dried basil, crushed
1/4 tsp. cayenne pepper
1 lb. fresh or frozen cooked shrimp, thawed, peeled and deveined
1/4 cup pitted kalamata olives, halved
Hot cooked pasta or rice
Shaved Parmesan cheese

1. In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

2. Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

3. Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

4. If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.

Nutrition facts per serving (sauce only): 33 cal., 0 g fat, 2 mg chol., 355 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily Values: 11% vit. A, 17% vit. C, 2% calcium, 3% iron.

Roasted Veggie Pitas

1 small zucchini (6 ounces), thinly sliced lengthwise
1 small yellow summer squash (6 ounces), thinly sliced lengthwise
1 medium onion, thinly sliced (1/2 cup)
1/2 cup sliced fresh mushrooms
1/2 of a red sweet pepper, cut into thin strips (1/2 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large pita bread rounds, halved
4 teaspoons bottled vinaigrette or Italian salad dressing
3/4 cup shredded smoked provolone or mozzarella cheese (3 ounces)

1. Preheat oven to 450F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.

2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450F oven for 2 to 3 minutes or until cheese melts. Makes 4 sandwiches.

3. Avocado Veggie Sandwiches: Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 tablespoon lime juice and 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Step 1: Prepping an Avocado

The first step in preparing an avocado is rinsing the avocado under cool tap water. Use a knife to make a lengthwise cut around the seed, cutting through the fruit and skin.









Step 2: Separate Avocado

After rinsing and slitting the avocado, holding the avocado in your hands, gently twist the two halves in opposite directions to separate them.










Step 3: Quartering Avocado

Remove the seed by whacking the pit with the blade of the knife in a swift, hard motion; twist and pull to remove it. Next, on a cutting surface, cut each half in half again and peel away the skin from each of the quarters using your fingers or a small knife.

Pita, Cheese & Veggie Grill

1 8-oz. block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch thick slices
1/4 cup Italian salad dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 Tbsp. honey

1. Drizzle cheese, zucchini, and onion slices with half of the salad dressing. Sprinkle with salt and pepper.

2. On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.

3. To serve, cut zucchini in chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing. Makes 4 servings.

Vegetarian Cooking

What Is a Vegetarian?

Broadly speaking, a vegetarian is one who doesn't eat meat, poultry, or fish. However, there are many types of vegetarians (including vegans) who have more specific parameters regarding their diets.

Definitions for today's common categories of vegetarians:

• Vegans eat only foods that are plant-based. This means they consume no meat, poultry, or fish, nor animal products such as milk, cheese, butter, and eggs.


• Lacto-Vegetarians are vegetarians who include dairy products in their diets, but no eggs.


• Lacto-Ovo Vegetarians include both dairy products and eggs in their diets.


• Pollo-Vegetarians include poultry in their diets.


• Pesca-Vegetarians include fish and other seafood in the diet.


• Sometimes-Vegetarians choose mainly a plant-centered diet, with small amounts of animal-derived products consumed less frequently.

Q: What are the health benefits of vegetarian dining?

A: In short, health authorities recommend a low-fat, high-fiber, vitamin-rich diet, and vegetarian-style eating can help you and your family attain these goals.

Q: Are all vegetarian diets healthful?

A: A vegetarian diet does not necessarily ensure a healthy diet. Like everyone else, vegetarians need to keep an eye on fat, calories, and cholesterol (especially if cheese, eggs, and/or dairy products are on the menu). Meal planning requires special attention; vegans in particular need to ensure that their menu provides plenty of calories and a variety of nutrients.

Q: Can I enrich my diet with vitamin supplements?

A: Before taking vitamin supplements, talk to your doctor or a registered dietitian (R.D.) for guidelines. Keep in mind that high dosages of some nutrients, including vitamin D, vitamin B12, and zinc, can be dangerous; therefore, you should avoid supplements that exceed your Recommended Daily Allowance (RDA) of such nutrients per day.

Q: Is it possible to get enough protein in a vegetarian diet?

A: Many plant foods (with the exception of fruit) are rich in protein. So for most vegetarians, getting enough protein isn't an issue. It's important each day to eat a variety of foods that contain protein. The nutrients more likely to be lacking in a vegetarian diet include vitamin B12, vitamin D, calcium, iron, and zinc. Find adequate vegetarian sources of them by choosing foods carefully.

• Vitamin B12: Breakfast cereals, soy-milk products, and vegetarian-burger patties are often fortified with vitamin B12. Getting enough B12 is generally not a concern for vegetarians who eat dairy products or eggs.


• Vitamin D: Milk is naturally high in vitamin D; vegans should look for breakfast cereals and soy beverages fortified with the nutrient.


• Calcium: If you regularly consume milk, cheese, and yogurt, your calcium intake should be adequate. Those avoiding dairy products can opt for green leafy vegetables, calcium-fortified orange juice, and fortified soy milk and soy cheese.


• Iron: Reach for legumes, dark-green leafy vegetables, iron-fortified cereals and bread, whole-grain products, seeds, prune juice, dried fruit, and black-strap molasses. Keep in mind that eating a vitamin C-rich food at every meal will help your body absorb the type of iron that's found in plant sources.


• Zinc: Whole grains, especially germ and bran (note that grains processed into refined flour lose zinc), whole-wheat bread, legumes, tofu, seeds, and nuts are good sources for zinc.

Q: What health issues do parents need to consider if their children are vegetarians?

A: Because vegetarian meals are often low in fat and high in fiber, they might not supply kids with the calories needed to fuel their growing bodies. Offering your child higher-calorie foods, along with foods with more fat such as peanut butter, nuts, and cheese, can help meet these needs. Also, encourage frequent snacks that provide both calories and needed nutrients -- a peanut butter sandwich and milk, for example.

Appetizer: Spicy Tofu Triangles

1 12-ounce package extra-firm, tub-style tofu (fresh bean curd), chopped
1/2 cup finely chopped fresh shiitake or button mushrooms
1/3 cup thinly sliced green onions
1/4 cup finely chopped canned water chestnuts
2 tablespoons bottled hoisin sauce
2 teaspoons Oriental chili sauce with garlic
1 teaspoon soy sauce
48 wonton wrappers
Nonstick cooking spray
Teriyaki sauce or prepared Chinese-style hot mustard (optional)

For filling, in a large bowl combine tofu, mushrooms, green onions, water chestnuts, hoisin sauce, chili sauce, and soy sauce. Spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges of wrapper with water. Fold one corner of wrapper to opposite corner to form a triangle; press edges to seal.

Lightly coat large baking sheets with cooking spray. Place the wonton triangles on prepared baking sheets. Lightly coat the triangles with cooking spray. Bake in a 400° oven about 10 minutes or until triangles are crisp and golden brown. Drain on paper towels. If desired, serve the hot triangles with teriyaki sauce.

Salad: Deli-Style Pasta Salad

1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.

Pasta: Trattoria-Style Fettuccine

1 9-ounce package refrigerated spinach fettuccine
2 tablespoons chopped shallot or green onion
1 medium carrot, coarsely shredded (about 1/2 cup)
1/4 cup oil-packed dried tomatoes, drained and snipped
1 tablespoon olive oil
4 medium (about 1 1/4 lb.) red and/or yellow tomatoes, coarsely chopped (2 2/3 cups)
1/2 cup crumbled garlic and herb or peppercorn feta cheese (2 ounces)

Using kitchen scissors, cut the stack of fettuccine strands in half crosswise (for easier eating.) Cook the pasta according to package directions; drain. Return pasta to hot pan.

Meanwhile, in a large skillet cook shallot and carrots in hot oil over medium heat for 1 to 2 minutes, or until just tender. Stir in fresh and dried tomatoes; cook 1 to 2 minutes or until heated through. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle individual servings with cheese.

Sandwiches: Sauteed Onion-Tomato Sandwiches

2 medium onions, sliced
1 teaspoon olive oil
8 slices hearty whole grain or rye bread (toasted, if desired)
Honey mustard
3 small red and/or yellow tomatoes, thinly sliced
4 lettuce leaves, shredded
Small fresh basil leaves
4 ounces spreadable Brie cheese or tub-style cream cheese

In a large skillet cook onions in hot oil over medium-high heat for 5 to 7 minutes or until onions are tender and just starting to brown, stirring frequently. Remove from heat; cool slightly.

To assemble, lightly spread one side of 4 bread slices with honey mustard. Top with the onion slices, tomato slices, shredded lettuce, and basil. Spread one side of the remaining 4 bread slices with Brie cheese. Place the bread slices, cheese sides down, on top of sandwiches.

Rigatoni with Eggplant and Dried Tomato Pesto

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni or other short pasta (such as penne or fusilli)
1/3 recipe Dried Tomato Pesto (recipe follows)
1/4 teaspoon freshly ground black pepper
2 tablespoons crumbled chevre (goat cheese) or feta cheese (optional)
Fresh Italian parsley

1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.

2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.

3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.

4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.

Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

Caramelized Onion Pizza

1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
4 6- to 7-inch whole wheat pita bread rounds
1 large tomato, quartered and sliced or 1 cup cherry tomatoes
3/4 cup shredded reduced-fat mozzarella cheese
1/4 cup finely shredded Romano cheese (1 ounce)
1/4 cup small fresh basil leaves or shredded fresh basil

1. In a medium saucepan cook onion slices and garlic in hot olive oil over medium heat, covered, for 10 to 15 minutes or until onion is very tender, stirring occasionally; set aside.

2. For a charcoal grill, arrange medium-hot coals around the edges of the grill. Test for medium heat in the center of the grill. Toast one side of each bread round directly over the coals for 1 to 2 minutes. Remove from grill. Top toasted side of each bread round with onion mixture, sliced tomato, mozzarella cheese, and Romano cheese.

3. Return bread rounds to center of grill (not directly over coals). Cover grill. Grill for 5 to 10 minutes or until cheese is melted and toppings are heated through. Remove from grill and top with basil before serving. Makes 4 servings.

Mixed Mushroom Pizza

1 recipe Pizza Dough (see Pizza Margherita recipe)
8 ounces Fontina Valle d'Aosta, fontina, provolone, or mozzarella cheese, thinly sliced
2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
3 tablespoons olive oil
3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel ,and/or button)
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary
Snipped fresh parsley

1. Preheat oven to 375 degree F. Prepare Pizza Dough using the 16x12x1-inch pan. Arrange cheese slices on top of dough in pan.

2. In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.

3. In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well. Spoon mushroom mixture over cheese. Top with onions.

4. Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately. Makes 12 servings.

Fettuccine with Shrimp

6 ounces fettuccine and/or spinach fettuccine, cooked
12 ounces fresh or frozen peeled and deveined shrimp
2 cups sliced fresh mushrooms
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine
1 tablespoon snipped fresh basil
1-1/2 teaspoons snipped fresh oregano
1/8 teaspoon pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
1/4 cup snipped fresh parsely

1. Thaw shrimp, if frozen. Halve lengthwise; set aside.

2. Cook pasta according to package directions; drain.
3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Combine wine, basil, oregano, and pepper. Add to saucepan. Cook and stir until bubbly.

4. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes and heat through. Add shrimp mixture, cheese, and parsley to hot pasta; toss to coat pasta. Makes 4 servings.

Make-ahead tip: Shell and devein shrimp, chop the vegetables, and snip the herbs; cover and chill separately up to 4 hours. Cook pasta and assemble as above.

Garlic and Shrimp Pasta Toss

1 pound fresh or frozen large shrimp in shells
1 large garlic bulb
1 tablespoon olive oil
2 tablespoons lemon juice
1 red or yellow sweet pepper, quartered lengthwise
1 onion, cut into 1/2-inch slices
3 cups packaged dried cavatelli (curled shells) or bow tie pasta (farfalle) (about 8 ounces)
2 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup shredded Asiago or Parmesan cheese

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cover and refrigerate until ready to grill.

2. With a sharp knife, cut off the top 1/2 inch from garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers.

3. Fold an 18x9-inch piece of heavy foil in half to make a 9-inch square. Place garlic bulb, cut side up, in center of foil. Drizzle bulb with 1-1/2 teaspoons of the oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build.

4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place garlic on greased grill rack over drip pan. Cover and grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

5. Meanwhile, thread shrimp onto long metal skewers, leaving a 1/4-inch space between pieces. In a small bowl combine the remaining oil and 1 tablespoon of the lemon juice; brush over shrimp and vegetables.

6. Add skewers to grill over drip pan; add vegetables to grill directly over coals. Cover and grill for 8 to 10 minutes more or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill. Cool garlic and vegetables slightly. Coarsely chop vegetables.

7. While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pan.

8. Squeeze garlic pulp into a small bowl. Thoroughly mash garlic pulp. Add butter, salt, and black pepper; mix well. In a large bowl combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice, and cheese; toss gently to mix. Serve immediately. Makes 4 servings.

Shanghai Pasta

8 ounces dried fusilli, linguine, or spaghetti
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
1 tablespoon cooking oil
1 medium red and/or green sweet pepper, cut into bite-size pieces
1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count) 2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 teaspoons sesame seeds, toasted

1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.

2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

Shrimp Pasta Salad

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
1-1/2 pounds cooked, peeled, and deveined shrimp
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained
4 roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.

Triple-Tomato Soup

1 large onion, sliced
1 Tbsp. olive oil
1 28-oz. can whole tomatoes
3/4 cup dried tomatoes (not oil packed)
1/2 of 6-ounce can no-salt-added tomato paste
1 14-oz. can vegetable broth
1/2 cup sliced celery (1 stalk)
2 Tbsp. snipped fresh parsley or cilantro
2 to 3 tsp. lime juice or lemon juice
Fresh Italian (flat-leaf) parsley

1. In 4-quart Dutch oven cook onion in olive oil, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.

2. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with snipped dried tomatoes and parsley. Makes 4 side-dish servings.

Garlicky Peppers and Shrimp

1 9-oz. pkg. refrigerated spinach fettuccine
4 Tbsp. extra-virgin olive oil
3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
2 medium onions, cut in thin wedges
4 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/8 tsp. cayenne pepper
1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.

2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. Serves 4.

Onions with Pasta Nests

1 Tbsp. butter
1 Tbsp. olive oil
2 lb. sweet onions, sliced 1/2 inch thick and separated into rings
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. dried coiled pasta or angel hair pasta
1-1/4 cups water

1. In a 12-inch skillet heat butter and olive oil over medium heat until butter melts. Add onions, salt, and pepper. Cook, covered, for 15 minutes, stirring occasionally. Uncover. Cook for 10 to 15 minutes more or until onions are tender and browned, stirring frequently. Remove onions from skillet; set aside.

2. Add pasta to hot skillet. Cook and stir for 4 minutes or until pasta is browned. Add cooked onions and water to skillet. Bring to boiling; reduce heat. Cover and cook 5 minutes. Uncover. Cook for 3 to 4 minutes more or until pasta is tender, stirring occasionally. Serve immediately. Makes 4 (3/4-cup) servings.