I love Pam Anderson.

No not the one you are thinking of, this one.

Pam Anderson is a food writer, cookbook author and columnist for USA Weekend and incredibly hard to google on account of the other Pam Anderson. A few years ago my mother gave me her Cook Smart cookbook for Christmas and it was then that I noticed that all of her recipes are great and that my favorite recipes from Fine Cooking magazine were also developed by her. She uses basic ingredients, explains things well and the food is wonderful. She is a big believer in teaching people how to adapt recipes so there are always numerous variations provided.

Her most recent book The Perfect Recipe for Losing Weight and Eating Great is my new checkout, renew, renew favorite at the library. (The Saint Paul library system will let you renew twice for a total of seven weeks if there are no other holds on a book.)I really like the Multigrain Pancakes and I usually am a waffle person and last night I made Creamy Light Pasta. Everyone liked it, the F even had seconds, and there were no leftovers. Now I will just have to make one of her fabulous salads for lunch.

Creamy Light Pasta

1 Tb. salt for pasta water
1 pound dried fettuccine or other pasta

1 cup low-sodium chicken broth

1 cup 2% evaporated milk

2 large garlic cloves, minced

1 1/2 Tbs. butter

3 Tbs. all-purpose flour

1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling

Salt and black pepper, to taste

Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.

Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.

Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.

Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.

If you have any leftover pasta, pour it onto a baking sheet to cool quickly, then refrigerate. Save any remaining pasta cooking liquid to toss with pasta when reheating. (Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high or warm over low heat, stirring in enough water or reserved pasta cooking liquid to make the dish creamy again.)

Serves 6

Per serving: 376 calories, 15g protein, 65g carbohydrates, 6g fat (3g saturated), 14mg cholesterol, 2g fiber, 716g sodium

A New Fan Favorite:Tri-Colore Orzo

My friend Chris is like my friend and neighbor Sherry. She has a really good eye for recipes. It was she who first made the My Crock Pot is a Wonderland Creamy Black Bean Salsa Chicken recipe we received in the same recipe exchange. Thank you again Kelly Hogenca for bringing that recipe into our world. In July Chris sent me this recipe Tri-Colore Orzo adding that it is a great, light, mayo free pasta salad. I did not get around to making it until late summer and now I cannot stop making it. I love it because it is a great, light, mayo free pasta salad and I am just trying not to let that pricey box of organic arugula become part of my already very expensive compost pile.

Bob and Moe don't try this at home yet as I plan on serving it to you next week.

Tri-Colore Orzo

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese, I use feta)
1/2 cup dried cherries (I cut mine in half and then plump them)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts (toasting nuts is one of my weakest links)
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.



Everyday Italian on Food NetworkEpisode#: EI1011

A Little More Sherry

My friend and neighbor Sherry is an amazing cook. She is always good for a borrow whether it is a cake pan, elusive spice, extra cup of sugar or bottle of wine on a Sunday. What I most admire about her cooking prowess is her eye for a great recipe. Here is one of them. So many of my recipes have their roots in Sherry’s kitchen that she will have a label of her own . . A Little More Sherry

Bucatini All’Amatriciana

3 tablespoons extra-virgin olive oil
8 thin slices (4 ounces) pancetta, finely chopped, you could substitute thick sliced bacon, Farmland is good
1 28-ounce can whole tomatoes
1 medium onion, cut in ¼-inch dice
Scant 1/8 teaspoon hot red pepper flakes
Scant ¼ teaspoon freshly ground black pepper
Salt
1 pound bucatini or spaghetti
6 quarts boiling salted water
¾ cup to 1 cup freshly grated Pecorino Romano cheese

Heat the oil in a 12-inch skillet over medium heat. Cook the pancetta 5 minutes, or until crisp. Remove with a slotted spoon and reserve.

Take about half the tomatoes from the can, poking each with your finger to drain the seeds and juice back into the can, and add to the pan, along with half the onions and the red and black pepper. Sauté, stirring often, over high heat 5 minutes, or until the onions are golden and the tomatoes are thickened and taste very rich.

Stir in the rest of the tomatoes with their juices, the remaining onions, and the reserved pancetta. Adjust the heat so the sauce simmers gently. Cover and cook 10 minutes. Taste for seasoning. Turn off the heat and cover the pan while you cook the pasta.

Cook the pasta in the fiercely boiling water, stirring often, until tender yet firm to the bite. Drain in a colander.

Toss the pasta with the sauce over medium-low heat. Turn into a heated bowl and serve hot, passing the cheese separately.

Serves 6 to 8 as a first course, 4 to 6 as a main dish.

Pasta Alla Gricia

Double the amount of pancetta and eliminate the tomatoes and onions. Increase the cheese to 1 ½ cups. Toss the pasta with the browned pancetta and red and black pepper. Turn onto a bowl and toss with the cheese.

The Italian Country Table by Lynne Rosetto Kasper