* 8 ounces uncooked cavatappi pasta
* 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces * 1 teaspoon minced garlic
* 3 tablespoons pine nuts
* 2 ounces diced pancetta
* 2 tablespoons fresh lemon juice
* 2 teaspoons extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
1. 1. Preheat oven to 400°.
2. 2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well. 3. 3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. 4. 4. Increase oven temperature to 475°.
5. 5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp. 6. 6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese. Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.
Tomato-Basil Lasagna with Prosciutto
* 5 garlic cloves
* 1 (16-ounce) carton 1% low-fat cottage cheese $
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 cup (1 ounce) grated fresh Romano cheese, divided
* 2 1/2 teaspoons dried basil
* 1/2 teaspoon crushed red pepper
* 1 large egg
* 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen) $ * Cooking spray
* 12 cooked lasagna noodles $
* 1 cup (4 ounces) chopped prosciutto or ham
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 375°.
2. Drop garlic through food chute with food processor on, and process...