ONLINE EXTRA — SUMMER PASTA DELIGHTS: Summer Harvest Linguine . . . Pasta Salad . . . Multigrain Pasta Tuna Salad, etc.

Summer Harvest Linguine

2 tablespoons each: olive oil, butter

4 cloves garlic, crushed

1 medium onion, chopped

1 teaspoon salt

1 bay leaf

1 medium eggplant, cut into ½-inch cubes

1 pound mushrooms, chopped

4 medium tomatoes chopped

1 large red or yellow bell pepper, seeded, chopped

½ cup fresh basil, chopped

¼ cup tomato paste

4 black oil-cured olives, pitted, finely chopped

1 large zucchini, grated

1 cup red wine

½ cup finely chopped parsley

½ teaspoon freshly ground pepper

1 cup freshly grated Parmesan

1 1-pound box linguine, cooked to package directions

Heat the olive oil and butter in a large, heavy skillet over medium high heat. Add garlic, onion, ½ teaspoon of the salt and bay leaf; cook, stirring, until onions become translucent, about 5 minutes. Stir in eggplant and remaining ½ teaspoon of the salt. Cook, stirring occasionally, until eggplant begins to soften, about 10 minutes. Stir in mushrooms; cook, stirring occasionally, until mushrooms soften, about 10 minutes.

Stir in tomatoes, bell pepper, basil and tomato paste, mixing well. Lower heat to a simmer; cover. Cook 10 minutes. Stir in olives, zucchini, wine, parsley and pepper; cover. Cook until flavors come together, about 15 minutes. Stir in the Parmesan cheese. Serve with linguine.

Yield: Serves 6.

Approximate nutritional analysis per serving: 474 calories, 27 percent of calories from fat, 14 grams fat, 6 grams saturated fat, 22 milligrams cholesterol, 69 grams carbohydrates, 19 grams protein, 746 milligrams sodium, 13 grams fiber.

Pasta Salad

12 ounces uncooked Barilla Plus penne

1 tablespoon olive oil

1 tablespoon balsamic vinegar (optional)

4 ounces feta cheese

1½ cups grape tomatoes

1 large cucumber, peeled, seeded and diced

Coarsely ground black pepper, to taste

Cook penne according to package directions. Drain and rinse it with cold water. Put the penne in a large bowl and toss it with the olive oil, balsamic vinegar (if desired) and feta cheese.

Gently fold in the tomatoes and diced cucumber. Season to taste with coarsely ground black pepper.

Yield: Serves 4.

Approximate nutritional analysis per serving: 430 calories, 11.2 fat grams, 20 protein grams, 43 grams carbohydrates, 364 milligrams sodium, 7.25 grams of fiber.

Multigrain Pasta Tuna Salad

2 cups multigrain rotini

1 9-ounce package frozen artichoke hearts

½ cup sliced celery

3 tablespoons chopped fresh basil

1 12-ounce can solid white albacore tuna packed in water, drained

1 7.25-ounce jar roasted red peppers, drained and coarsely chopped

½ cup fat-free peppercorn ranch dressing

1/3 cup dry roasted cashews or peanuts

Romaine leaves (optional)

Cook pasta according to package directions; drain and rinse with cold water. Place pasta in large bowl.

Place artichoke hearts in microwave-safe bowl; cover and microwave on high (100 percent) power 4 minutes. Place cooked artichoke hearts on paper towels to drain well. Coarsely chop, then add to pasta. Add remaining ingredients, except cashews and romaine leaves. Cover and chill for several hours.

To serve, line bowls with romaine leaves if desired; spoon salad over lettuce. Sprinkle with cashews or peanuts.

Yield: Serve 6.

Approximate nutritional analysis per serving: 266 calories (17 percent from fat), 5 grams total fat (1 gram saturated), 17 milligrams cholesterol, 34 grams carbohydrates, 21 grams protein, 432 milligrams sodium, 7 grams dietary fiber.

Fresh Tomatoes with Pasta

1½ to 2 pounds tomatoes, chopped

½ cup finely chopped onion

2 cloves garlic, minced

1 tablespoon dried basil leaves

3 tablespoons extra-virgin olive oil

Salt and pepper, to taste

1 12-ounce package multigrain spaghetti

½ cup shredded Parmesan cheese

Combine tomatoes, onion, garlic, basil, olive oil, salt and pepper in large bowl. Cover with plastic wrap and allow to stand at room temperature 1 to 2 hours.

Cook spaghetti according to package directions; drain and toss with tomato mixture. Sprinkle with cheese.

Yield: Serve 6.

Approximate nutritional analysis per serving: 315 calories (26 percent from fat), 10 grams total fat (2 grams saturated), 5 milligrams cholesterol, 49 grams carbohydrates, 12 grams protein, 128 milligrams sodium, 6 grams dietary fiber.

Greek Shrimp Pasta

½ pound linguine or favorite string pasta

¼ cup (½ stick) butter

2 garlic cloves, peeled, minced (or to taste)

2 tablespoons dry white wine or dry sherry

20 medium shrimp, peeled and deveined

1 tomato, washed, diced or 1 15½-ounce can diced tomatoes

1 teaspoon minced fresh cilantro or more to taste

2 ounces feta cheese, crumbled coarsely (about ¼ cup)

Fresh Parmesan-Reggiano cheese, shredded (optional)

Cook the pasta according to package directions and drain.

Meanwhile, in a large skillet heat the butter, garlic and wine over medium heat until the butter is melted. Add the shrimp, tomato and cilantro and saute the mixture over moderately high heat for 3 minutes, or until the shrimp are just firm to the touch but cooked through.

Remove the skillet from the heat and stir in the feta cheese. Pour over linguine and sprinkle with the Parmesan-Reggiano cheese, if desired. Serve with a crusty bread.

Yield: Serves 4.

Cook’s note: This recipe easily doubles for company.

Approximate nutritional analysis per serving: 400 calories (37 percent from fat), 16 grams fat (10 grams saturated), 47 grams carbohydrate, 16 grams protein, 323 milligrams sodium, 89 milligrams cholesterol, 105 milligrams calcium, 3 grams fiber.

Calimari with Pasta, Tomatoes and Olives

½ pound orecchiette pasta, or small shells

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1½ pounds calamari (squid), cleaned, bodies cut into ½-inch rings, tentacles left whole

1 14½-ounce can chopped tomatoes

½ cup dry white wine

½ cup mixed black and green olives, pitted, chopped

½ teaspoon salt

Freshly ground pepper

¼ cup chopped flat-leaf parsley

Cook pasta in abundant salted water according to package directions.

Meanwhile, heat olive oil over medium heat in a large heavy skillet. Add garlic; cook until garlic is golden, about 1 minute. Add squid, tomatoes and wine; heat to a simmer. Cook, stirring occasionally, until squid is almost tender, about 25 minutes. Add olives, salt and pepper to taste; cook 5 minutes more.

Drain pasta; stir into skillet along with the parsley. Serve in pasta bowls.

Yield: Serve 4.

Approximate nutritional analysis per serving: 536 calories, 30 percent of calories from fat, 18 grams fat (3 grams saturated), 480 milligrams cholesterol, 51 grams carbohydrates, 40 grams protein, 863 milligrams sodium, 3 grams fiber.

Cheery Cherry Tomato Pasta

½ pound spaghettini

1 pint cherry tomatoes, halved

1 tablespoon each: butter, vegetable oil

3 cloves garlic, minced

1 onion, chopped

1 cup sliced mushrooms

¼ cup dry red wine

½ teaspoon salt or to taste

Freshly ground pepper

½ cup shredded fresh basil

Grated Parmesan or Romano cheese

Heat oven to 350 degrees. Heat a stockpot of salted water to a boil; add pasta. Cook according to package directions; drain. Meanwhile, place tomato halves on a baking sheet sprayed with cooking spray; bake until wrinkled and caramelized, about 10 minutes.

Heat the oil and butter in a large skillet on medium-high heat. Add the garlic and onion; cook until golden, about 5 minutes. Stir in the mushrooms, wine, salt and pepper to taste; cook until mushrooms are heated through, about 3 minutes. Stir in the tomatoes and basil. Combine with pasta in a large bowl; pass cheese for serving.

Yield: Serves 4.

Approximate nutritional analysis per serving: 291 calories, 23 percent of calories from fat, 7.5 grams fat (2 grams saturated), 7 milligrams cholesterol, 48 grams carbohydrates, 8 grams protein, 322 milligrams sodium, 4 grams fiber.

Mint Rules! Pasta

8 ounces medium pasta shells

2 tablespoons olive oil

1 yellow onion, diced

1 yellow or green bell pepper, diced

3 cloves garlic, minced

½ teaspoon each: dried Italian herbs, dried fennel seed

2 16-ounce cans each diced tomatoes, drained

1 cup chicken broth

¼ cup tomato paste

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper

12 to 15 sprigs fresh mint, coarsely chopped

Grated Parmesan cheese

Heat salted water to a boil in a stockpot; cook pasta shells until al dente. Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until fragrant, about 2 minutes. Add garlic; cook 2 minutes. Add dried herbs and fennel seed; cook, stirring, about 30 seconds.

Add tomatoes, broth, tomato paste, salt, red pepper flakes and black pepper to taste; simmer 5 minutes. Stir in the mint; simmer 2 minutes. Spoon over pasta; top with parmesan.

Yield: Serves 4.

Approximate nutritional analysis per serving: 351 calories (21 percent of calories from fat), 8 grams fat (1 gram saturated), no milligrams cholesterol, 58 grams carbohydrates, 11 grams protein, 1,110 milligrams sodium, 6 grams fiber.

Orzo Salad with Spinach, Feta and Olives

1 16-ounce box orzo

1 tablespoon olive oil

2 cloves garlic, minced

1 10-ounce package fresh spinach, washed, trimmed

1 6-ounce package pitted kalamata olives, quartered

8 ounces feta cheese, crumbled

1 4-ounce package sun-dried tomatoes in oil, drained, cut into strips

Prepare orzo according to package directions. Meanwhile, heat a medium skillet over medium-high heat; add the oil and garlic. Cook 20 seconds. Add the spinach; cook until wilted, about 2 minutes. Remove to a colander; drain, squeezing out extra water. Place in a serving bowl. Add olives, cheese and tomatoes; mix well.

Drain the orzo; return to pot. Stir over medium heat until extra water evaporates, about 1 minute. Add to vegetable-cheese mixture. Toss; serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 487 calories, 36 percent of calories from fat, 19.8 grams fat (6 grams saturated), 25 milligrams cholesterol, 63 grams carbohydrates, 15.7 grams protein, 868 milligrams sodium, 4.8 grams fiber.

Kale and Tomatoes with Pasta Shells

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

¼ cup red wine or more to taste

1 red bell pepper, diced

1 teaspoon salt

Freshly ground pepper

1 pint cherry tomatoes, halved, or 2 large tomatoes, chopped, with liquid

1 bunch kale leaves, coarsely chopped

2 tablespoons fresh basil, coarsely chopped

1 pound medium shells, farfalle or penne, cooked according to package directions

Grated Parmesan cheese

Heat oil in large skillet over medium heat. Add onion and garlic; cook till soft and fragrant, about 3 minutes. Add wine, bell pepper, salt and pepper to taste; cook until bell pepper softens, about 5 minutes. Add tomatoes; cook about 2 minutes.

Add kale; leaves will overflow but try to mix as well as you can; kale will shrink. Cook until leaves are soft but not soggy, about 6 minutes. Add basil; cook about 1 minute.

Toss kale-tomato mixture with pasta. Season with additional salt and pepper if desired. Top with cheese.

Yield: Serves 6.

Approximate nutritional analysis per serving: 330 calories, 17 percent of calories from fat, 6 grams fat (0.8 grams saturated), no cholesterol, 59 grams carbohydrates, 10 grams protein, 410 milligrams sodium, 4.2 grams fiber.

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