Tomato Basil Pasta

Can you just smell that fresh basil??

MmmmMmm!

Every summer when I get a huge bunch of fresh basil from the farmer's market (for $1.00!), I have to make this family-favorite recipe. It was originally called "pink pasta," but I, uh, changed the name. And the recipe.

This is one of those select recipes where I allow myself to use half-and-half (the original actually calls for cream, if you want to use that).

Tomato-Basil Pasta

5 servings

2 14-oz cans diced tomatoes

1/2 cup loosely-packed fresh basil leaves

3 Tbsp butter

1/2 cup half-and-half

1/4 cup fresh grated parmesan cheese (or pecorino romano or combination)

10 oz. whole-wheat pasta (pictured is whole-grain pasta)

Drain one can of diced tomatoes, set aside. Combine the other can (with liquid) with fresh basil leaves and puree (in a blender, food processor, or immersion blender).

Place your nose about an inch away from puree. And. Inhale.

Meanwhile, melt butter in sauce pan over low heat. Add basil/tomato puree & drained tomatoes; cook over medium-high heat until thickens (10 minutes or so). Add half-and-half and cheese. Continue cooking until sauce is fairly thick.

Cook pasta until al dente; drain and toss with olive oil to prevent sticking. Serve by topping pasta with sauce, fresh basil, and more cheese if desired.

Fettuccine Alfredo (Heart Healthy)

Fettuccine Alfredo is one of those ultimate comfort foods...but unfortunately usually packed with fat & calories. This recipe uses lower fat ingredients but still has loads of flavor! Nutmeg is the secret ingredient that perfectly unites all the creamy flavors together. Yum, yum, yum...

I found this in a Better Homes & Gardens magazine. It makes 6 servings.

1 lb spinach fettuccine or linguine (I used whole wheat)
1 Tbsp unsalted butter
2 garlic cloves, minced*
3 Tbsp flour
2 cups fat-free half and half
1/4 tsp each salt, pepper, and ground nutmeg*
1/4 cup grated Parmesan

Cook pasta according to directions. Meanwhile, melt butter in a medium saucepan. Add garlic and cook over low heat for one minute or until fragrant.
Whisk in flour, then slowly whisk in half and half until well combined. Whisk in salt, pepper, and nutmeg, and bring to a boil, whisking frequently (this recipe is a great opportunity to perfect your whisking skills!).
Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted.
Drain pasta & return to pot. Add sauce and toss to mix and coat.

*Fresh minced garlic is essential for the best flavor!

*I loved the nutmeg but next time I might cut it down to 1/8 tsp or so. Just adjust according to your taste! This is more of a sweet-tasting alfredo.