Now in her 50s, celebrity chef Giada De Laurentiis is shifting her focus away from working nonstop and away from strict diets. “I want to enjoy every bite and I want you to do the same,” she says. “I just make sure that every bite I take carries the kind of wholesome, nutritionally dense ingredients that make me feel great.” Those foods fill the recipes in her new cookbook, Super Italian. Try one of these tasty and nourishing meals tonight!
Ziti With Garlic and Arugula Pesto
(Serves 6)
1 head garlic
1⁄2 cup plus 3 tbsp. of olive oil
3⁄4 tsp. kosher salt
1 lb. ziti corti
3 cups arugula
1⁄4 cup salted roasted pistachios
1⁄4 tsp. pepper
1⁄2 cup grated Parmigiano-Reggiano cheese 2 tsp. lemon juice
1 pint cherry tomatoes
1⁄4 tsp. flaky salt
Directions:
1. Heat oven to 475°F. Cut the garlic head in half horizontally. Top with 1 tbsp. oil and 1 ⁄4 tsp. kosher salt. Wrap in foil. Roast on a baking sheet for 20 minutes.
2. Cook pasta to al-dente. Reserve 1 cup of pasta water; drain and return to pot.
3. In a food processor, blitz garlic, arugula, pistachios, remaining kosher salt and pepper. With the motor running, stream in 1 ⁄2 cup oil. Add cheese and lemon juice; pulse.
4. In a skillet, heat the remaining oil over medium. Cook tomatoes, shaking, 5 minutes. Top with flaky salt.
5. Add pesto and 1 ⁄2 cup pasta water to pot. Toss over medium.
6. Serve pasta topped with tomatoes, more chopped pistachios and some lemon zest.
PER SERVING: 395 cal, 9g protein, 25g carbs, 4g fiber, 3g sugar, 31g fat
Pantry Pasta With Tuna and Olives
(Serves 6)
1 lb. spaghetti
2 tbsp. olive oil
2 garlic cloves, smashed and peeled
2 anchovy fillets
1⁄4 tsp. red pepper flakes (optional)
3⁄4 cup green olive tapenade
2 (5 oz.) cans of tuna packed in olive oil, drained
1⁄2 cup freshly grated pecorino cheese
1⁄4 cup fresh flatleaf Italian parsley leaves or chopped arugula
Directions:
1. Bring a large pot of salted water to a boil. Add pasta; cook for 2 minutes less than directions.
2. Heat a large skillet over medium. Add oil, garlic and anchovies; cook for 30 sec. Add pepper flakes, olive tapenade and tuna. Remove pan from heat. Stir gently to combine.
3. When pasta is ready, add 1 ⁄2 cup pasta water to skillet with tuna mixture and return to medium. Using tongs, transfer pasta from the water directly to the skillet. Sprinkle with pecorino and toss well until sauce coats pasta strands. Add more pasta water if too dry. Stir in parsley and top with more pecorino cheese to serve.
PER SERVING: 457 cal, 24g protein, 58g carbs, 3g fiber, 2g sugar, 14g fat
Baked Pasta With Turkey Meatballs
(Serves 8)
4 oz. broccoli rabe
1⁄2 lb. short pasta
1 lb. ground turkey
1 large egg
1⁄2 red onion, grated
1⁄2 cup breadcrumbs
1 tsp. lemon zest
1⁄2 tsp. kosher salt
2⁄3 cup plus 1 ⁄4 cup grated pecorino
2 tbsp. olive oil
3 cups tomato sauce
1 lb. mozzarella cheese, half grated, half sliced
Directions:
1. Heat oven to 450°F. Bring a large pot of salted water to a boil. Trim broccoli rabe stems. Add florets to pot; boil for 2 minutes. Remove, dry and chop.
2. Add pasta to same pot; cook for 2 minutes less than directions. Reserve 1 ⁄2 cup pasta water; drain pasta.
3. In a bowl, mix the next six ingredients, 2 ⁄3 cup pecorino and broccoli rabe. Make 24 meatballs.
4. In a sauté pan, heat oil over medium. Cook meatballs for 8 minutes. Add sauce, bring to a boil, then simmer for 5 minutes.
5. Mix sauce and meatballs with pasta. Pour half into a 9×13” baking dish. Top with grated mozzarella, remaining pasta, sliced mozzarella and remaining pecorino.
6. Bake 20 minutes. Let rest for 10 minutes. Serve.
PER SERVING: 375 cal, 36g protein, 16g carbs, 1g fiber, 3g sugar, 19g fat
