Mediterranean Pasta Salad

Ingredients:

16 oz. Rigatoni (use whole wheat, if you're so inclined)
12 pitted black olives, sliced
1 16 oz. can diced tomatoes, drained
1 small red onion, chopped
1/4 cup parsley, minced
1/4 cup Parmesan cheese
Salt & pepper to taste (it won't need much, if any)

Instructions: 

Cook pasta as directed on package, rinse and drain. Add all remaining ingredients. Mix, toss, and serve with a mixed green salad.

Serves 4-6

A lip-smacking dinner you can throw together literally in minutes. 

Fun Factoid: Summer's heat causes the butterfat in the milk used in Parmesan cheese to rise to the top surface of the wheel, making it better for grating. In the winter, butterfat stays deep inside the wheel. Winter cheeses tend to be more uniform and softer, ideal for serving as a table cheeses. 

Read more: http://www.beliefnet.com/Love-Family/Recipes/10-Healthy-Summer-Recipes.aspx?p=6#ixzz20O5qk9vr

Penne with Shrimp and Spinach

Ingredients:

Penne pasta, 4 ounces
Olive oil, 1 tablespoon
Medium or large uncooked shrimp, peeled and deveined, ½ pound
A dash of garlic powder
Basil, chopped, 2 tablespoons
Baby spinach, 4 cups
Grated Parmesan cheese, 2 tablespoons

Preparation:


* Cook pasta al dente according to package directions. When pasta is done, reserve ½ cup of the water and drain the rest.

* Heat oil in a large nonstick skillet over medium heat.

* Add shrimp and cook for 1 minute. Then, turn shrimp over and add the garlic and basil. Cook for another 1-2 minutes, until shrimp is cooked through.

* Add spinach, pasta, and reserved cooking water to the skillet and mix until spinach is just wilted.

* Top with Parmesan cheese.

Penne with shrimp and spinach - spice up your pasta, not your stomach.
Prep time: 15 minutes
Cook time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=11#ixzz1de7yNYqp

Spinach, Zucchini, and Walnut Pasta

Ingredients


Rigatoni (or other pasta), 4 ounces
Olive oil, 2 teaspoons
A dash of garlic powder
1 Medium zucchini, sliced
Spinach, packed, 4 cups
Salt, 1/8 teaspoon
Walnuts, roughly chopped, ¼ cup


Preparation


Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.


Meanwhile, heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add zucchini and sauté until slightly golden, 3-4 minutes.


Turn the heat down to low, and add the drained pasta and the spinach to the skillet. Toss with the zucchini until evenly distributed and the spinach is slightly wilted. Add some of the reserved pasta water if the mixture seems dry.


Season with salt to taste. Top with the walnuts and serve.


Simple spinach, zucchini, and walnut pasta; a satisfying and heartburn-free result.
Prep time: 10 minutes
Cook time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=2#ixzz1ddxtGwBI

Pasta with Fresh Tomato Sauce

500g hot, cooked pasta, any shape
3/4 cup well-flavored Romano or Parmesan cheese

Sauce:

4 firm, ripe tomatoes, peeled
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, crushed
2 tablespoons chopped shallots
2 teaspoons chopped fresh basil or oregano
2 tablespoons chopped parsley
Salt and freshly ground pepper

Method:

1. To make the sauce, cook tomatoes gently in oil for 5 minutes. Mix in mustard, garlic, shallots and basil or oregano.

2. Cook 5 minutes longer then stirs in parsley season to taste with salt and pepper and removes from heat. Serve hot over pasta and pass around grated cheese separately.

Serves 4.

Lets try... I liked it very much... and will try it again soon