Sweet Potato and Bell Pepper Pasta

Whether you’re cooking for a hot vegetarian or just want to give your guts a meat break, this simple, delicious recipe will do the trick.
By Jon Luman

A burger from a fast food joint or a steak off of your Foreman are fine once in awhile, but if you’re cooking for a woman who happens to be a vegetarian — or if you’re planning to live past 50 — you need to change it up. But you don’t have to give anything up; you can still love what you’re eating and feel satisfied at the end. This easy-to-make guy recipe for sweet potato and bell pepper pasta takes you about 30 minutes start to finish. It’s loaded with fiber and vitamin C, and contains 12 grams of protein. Serve with a garden salad as a starter and you’ve got yourself a meatless meal that’ll leave you and your lady friend looking forward to dessert! God we hate ourselves for writing that.

Prep time: 10-12 minutes
Cooking time: 17-20 minutes

Ingredients
8 ounces whole-wheat angel hair pasta
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 cups of sliced sweet potato
1 large bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon sea salt
1/2 cup crumbled goat cheese

How to cook it
1. Boil a large pot of water and drop in the pasta. Cook 4 to 5 minutes.
2. Place 1 tablespoon of oil and garlic in a large skillet and cook over medium heat for 2 to 5 minutes. Stir occasionally.
3. Add sweet potato, pepper, tomatoes, and water to skillet, and stir occasionally for 5-7 minutes.
4. Remove from the heat and cover to keep it warm.
5. Drain the pasta, but keep about 1/2 cup of the cooking water in the pot before returning the pasta to the pot.
6. Add the vegetable mixture, the remaining 1 tablespoon of oil, parsley, tarragon, lemon juice, sea salt, and cheese; toss to combine.
7. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

http://www.modernman.com/guy-recipes-sweet-potato-and-bell-pepper-pasta/

Seafood Pasta with Sherry Tomato Cream Sauce

Ingredients
• Salt
• 1 1/2 pound penne rigate or bow tie pasta
• 3 tablespoons extra-virgin olive oil
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 2 large shallots, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• A pinch or 2 crushed red pepper flakes
• 1/2 cup dry sherry
• 1/2 cup chicken stock or seafood stock
• 1 (15-ounce) can crushed tomatoes
• 1 pound shelled, cooked or raw bulk lobster pieces
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/2 cup cream
• A handful chopped chives or parsley or both

Directions
In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.

Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.

Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

http://www.rachaelray.com/recipe.php?recipe_id=1886