Contributed by Angie Cleveland - Harvest Herald, Feb2/09 issue

Ingredients

Pasta is one of my favourite pantry items. It’s like an old friend who is always there when you need some help – in this case, in the kitchen. For a fast and delicious meal, pasta is a great choice. With the wide variety of shapes and flavours, the possibilities are endless. From the unassuming orzo, to the faithful elbow macaroni, on to the thin delicate, and aptly-named, angel hair, and the fun and quirky corkscrew, the wide variety of pasta shapes are just the beginning. Aside from the common durum semolina flour that make up many pasta types, there are other non-wheat based pasta for us to choose from. Delicious options include spelt, quinoa, rice, corn, and egg noodles. Cooking times vary with these different types of pasta, so be sure to read the cooking instructions for each carefully. And last but not least comes the toppings. Spaghetti sauce is a common favourite, but that is only the beginning. Here are some tips from the National Pasta Association (from www.ilovepasta.org) to add some pizzazz to your pasta:

Instructions

- When creating an impromptu pasta dish, remember that "less is more" and limit the number of ingredients that you use. Oil, garlic, crushed tomatoes, fresh basil and hot pepper flakes is one delicious combination.
- For a change of taste, try pureed roasted red peppers as a sauce.
- When creating a sauce, start with broths or vegetables, and vegetable purees as a base instead of cream and butter. Experiment with spices and fresh herbs .
- Pairing pasta with legumes, such as beans and lentils, or low-fat dairy products makes for protein-rich, but inexpensive and delicious meatless meals.
- Think texture as well as flavor. Add a toss of toasted pine nuts or toasted chopped walnuts to a creamy pasta sauce for added interest.

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