Pasta, Pasta, Pasta and Pastas!

Spaghetti with Warm Tomato Salad
2 pints multicolored baby tomatoes, halved
1 C. flat leaf parsley, chopped
1/2 C. basil, thinly sliced
1/2 medium red onion, finely chopped
6 Tbsp. olive oil
1 lb. spaghetti
1 Tbsp. minced garlic
2 C. grated Pecorino-Romano cheese

Preheat oven to 325°F. Place tomatoes, cut side up on baking pan, on top rack and roast for 20 minutes. While warm, toss tomatoes with parsley, basil, and onion. Mix with about 2 Tbsp. olive oil.

Prepare pasta and cook al dente. Drain, reserving 1 C. of pasta water. While pasta is cooking, heat about 1/4 C. olive oil, garlic and pepper in pan. Cook about 3 or 4 minutes.

Add pasta and three-quarters of reserved cooking water to skillet. Add 3/4 C. cheese and toss to form a saucy coating, about 2 minutes. Season to taste. (Add a bit more water if needed.) Serve pasta in bowls and top with tomato salad.

Orecchiette with Carmelized Onions,
Sugar Snap Peas & Ricotta Cheese
2 Tbsp. olive oil
3 C. chopped onions
1 8-oz. pkg. trimmed sugar snap peas, cut into 1/2-in. pieces
1 8-oz. pkg. orecchiette pasta
1/2 C. whole-milk Ricotta cheese
1/4 c. torn basil leaves
1 1/2 tsp. grated fresh lemon peel

Heat oil in skillet over medium heat. Add onions. Sautè until onions are pale golden, about 5 minutes. Reduce heat to medium and sautè onions until tender and golden, about 15 minutes longer. Add peas to onions and sautè until tender, but still crisp. Remove from heat.

Cook pasta al dente. Drain and reserve 1 C. cooking liquid.

Add pasta and 1/2 C. cooking liquid to onion mixture. Stir over medium-high heat 30 seconds. Mix in ricotta, basil and lemon peel, adding more liquid if needed. Season to taste.

Pasta Primavera with Peas, Asparagus & Kale
8 oz. penne
8 oz. snap peas, trimmed & halved crosswise
1 bunch thin asparagus, trimmed & cut into 1 1/2-inch pieces
1 small bunch kale, stems removed and leaves chopped
1/3 C. olive oil, plus extra for drizzling
1 large bunch chives
grated zest of lemon, plus 1 Tbsp. lemon juice
1/4 C. coarsely grated Parmesan cheese

Prepare pasta and cook al dente. Add peas, asparagus and kale to pot during the last 3 minutes of cooking. Drain and reserve 1/2 C. cooking water.

Combine olive oil, and all but 2 Tbsp. chives, lemon zest and juice in blender. Transfer to large bowl.

Add pasta and vegetables to chive puree along with 1/4 C. reserved liquid and half of the cheese. Season to taste. Toss well, adding more liquid if required. Serve with remaining cheese and chives.

Pasta Primavera with Carrots, Bell Peppers and Squash
1 8.8 oz. pkg. egg fettuccine
2 Tbsp. butter
3 carrots, thinly sliced
2 orange bell peppers, sliced
1 small yellow squash, halved lengthwise and thinly sliced
1 small red chile pepper, thinly sliced
1 clove garlic, thinly sliced
2 tsp. sherry vinegar
3/4 C. heavy cream
1/3 C. grated Parmesan cheese
1 1/2 C. grape tomatoes, halved

Prepare pasta al dente. Drain and reserve 1/2 C. cooking liquid.

Melt butter in a large skillet over medium heat. Add carrots, peppers, squash, chile, garlic and vinegar. Season with salt and pepper. Reduce heat to medium low, cover and cook until vegetables are very tender, about 20 minutes.

Add heavy cream to skillet and simmer. Gradually turn in Parmesan cheese until just about melted. Add tomatoes.

Increase heat to medium and add pasta and reserved cooking water. Toss and cook about 2 minutes. Season to taste. Serve and top with more Parmesan cheese.