Hope everyone had a great Pesach, and not to get tripped up over too much alliteration, but post-Pesach, pasta is a perfect presentation on our tables!

Before you think only about the carbs, you should be aware that pasta provides energy, fiber, vitamins and minerals; those carbs provide sustained energy throughout the day. Pasta is low in fat and cholesterol, it’s versatile and convenient, supports digestive health, and it forms the satisfying basis of a balanced diet with different tasty additions, so it is also helpful in weight management because it provides a feeling of satiety. As with all things, moderation is the key, and we should always be mindful of portion control.

Today’s pasta is also not only the wheat product available in the supermarket — and I personally recommend the Barilla brand for a good outcome. Now you can select chickpea pasta, spelt pasta, whole grain pasta, edamame pasta, hearts of palm pasta, cassava flour … the list goes on.

For those who are following a gluten free regimen, there are many options, such as pasta made from rice, corn, quinoa or legumes.

These recipes come together quickly, so a delicious dinner is easy to serve. That said, let’s dig into some yummy offerings!

Spinach-Stuffed Pasta Shells

4 servings

Ingredients

• 16 packaged jumbo shells
• 10 ounce box frozen chopped spinach, thawed
• 2 beaten eggs
• 1 cup cottage cheese
• 1/2 teaspoon garlic powder
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 cup freshly shredded Parmesan cheese, divided
• Marinara sauce of choice (Carbone is excellent)

Instructions

1. Cook pasta according to package recommendations; drain immediately. Rinse with cold water and drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
2. Preheat oven to 350 F.
3. For filling, combine beaten eggs, cottage cheese, garlic powder, mozzarella, cheddar cheese, 1/4 cup Parmesan cheese, and the spinach. Mix through well.
4. Spoon about 3 tablespoons filling into each shell.
5. Spray a baking dish with cooking spray—if you have olive oil spray, now is the time to use it.
6. Place shells in the baking dish, top with marinara sauce, then sprinkle with remaining 1/4 cup Parmesan cheese.

Don’t forget a nice Chianti to sip with your meal; Rocca Della Macie Chianti Classico Kosher at $24 a bottle is a good choice.

To freeze: Seal well, label, date, and freeze for up to three months. To serve, bake frozen casserole, covered, in a 375 F oven for one hour or until heated through.

(Adapted from Better Homes and Gardens)

One Pan Gnocchi With Sundried Tomatoes and White Beans

4 servings

Ingredients

• 16 ounces packaged gnocchi (Tuscanini makes gluten free gnocchi), unthawed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes
• 2 cups cremini mushrooms, wiped with a damp paper towel and sliced
• 1/3 cup sundried tomatoes, chopped
• 1 box baby spinach, stemmed
• 15 ounce can white (cannellini) beans, drained and rinsed
• Parmesan cheese

Instructions

1. Cook gnocchi according to package directions; drain well.
2. Heat olive oil in a medium skillet over medium heat. Add the gnocchi and carefully separate them. Sprinkle with salt, pepper and red pepper flakes; cook, stirring occasionally, for 10 minutes or until golden and slightly crispy.
3. With slotted spoon, remove gnocchi from pan to plate. To the pan, add the mushrooms and cook until softened. Return gnocchi to the pan and add the sundried tomatoes, baby spinach and white beans. Stir just until spinach is wilted.
4. Season with additional salt, pepper and red pepper flakes to taste. Mangia!

Mac ‘n Pimiento Cheese

Serves 6

Ingredients

• 1 pound cavatappi pasta
• 4 cups packed baby spinach
• 4 cups chopped small broccoli florets
• 3 tablespoons cornstarch
• 2 cups whole milk, separated
• Splash of Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces Cheddar cheese
• 4 ounce jar of chopped pimientos

Instructions

1. Cook 1 pound cavatappi pasta prepared as package directs. Two minutes before pasta is done, add 4 cups each packed baby spinach and chopped small broccoli florets to pasta pot. Finish cooking and drain well.
2. Meanwhile, in a 5-quart saucepan, whisk 3 tablespoons cornstarch and ½ cup whole milk until smooth. Slowly whisk in another 1 1/2 cups milk, a splash of Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Heat to boiling on medium-high heat, whisking constantly, then boil 2 minutes, whisking.

Reduce heat to medium low. Whisk in 12 ounces shredded Cheddar cheese, 1 handful at a time, so that sauce becomes velvety. Add 1/2 teaspoon garlic powder, then fold in a 4 ounce jar of chopped pimientos, well drained, along with the pasta and vegetables.

(Adapted from Good Housekeeping)

Fettuccine With Swiss Chard and Dried Fruit

Serves 4

Ingredients

• 3 tablespoons pine nuts
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 8 cups green or red Swiss chard, large stems removed, washed and sliced
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon black pepper
• 1/3 cup slivered dried apricots
• 1/4 cup currants (or raisins)
• 2/3 cup sweet red wine
• Heaping 1/4 teaspoon cinnamon
• 1/2 pound fettuccine
• Heaped 1/4 cup grated Parmesan cheese

Instructions

1. Heat oven to 350 F. Toast pine nuts until golden brown, about 8 minutes.
2. In a large skillet, heat olive oil over moderately low heat. Add garlic and cook 30 seconds. Add the Swiss chard, 1/2 teaspoon of salt and the black pepper. Cook about 3 minutes, until the chard is wilted.
3. Add the apricots, currants, wine, and cinnamon and simmer 2 minutes. Remove pan from heat.
4. In a large pot of boiling water, cook fettuccini until al dente, about 12 minutes. Drain well and toss in skillet with the sauce, pine nuts, Parmesan, and the remaining 1 teaspoon salt.

Variation: You can substitute kale instead of the Swiss chard, but don’t be hesitant to try a vibrant new green, you’ll love it!

This meal will go particularly well with a South African Chenin Blanc, Unorthodox 2024 at $20 a bottle. (Don’t worry, it’s OU!)

So from our cucina to yours, we wish you Buon Appetito and enjoy your new repertoire of pasta perfection!

Dorene Richman has taught cooking classes, written recipe columns, and was the recipe testing coordinator for the original award-winning “Kosher Palette” cookbook. She is a passionate cook and baker for whom cooking is therapy, as well as being a pescatarian. She can be reached at [email protected].