Pasta, Risotto, and Rice by Robin Miller Page B

feel so passionate about, they write letters, text, e-mail, blog, and tweet about them. And major food companies hire me to write recipes using their products. This proves that you can have it all —robust flavor and healthy meals. I’ve become the queen of “Quick Fix Meals” and I’ve been touted for my ability to “rescue” people from their mealtime dilemmas. On my Food Network shows, Quick Fix Meals and Robin to the Rescue , I inspire folks to make memorable meals at home. My dishes are healthy and great tasting, ready in minutes, and made with widely available ingredients. People on the street (and in the market!) stop me and thank me for making their mealtime more peaceful, and more importantly, more scrumptious. They also enjoy knowing that my dishes are healthy and rich in vital vitamins and minerals. I never compromise flavor, yet my meals boast noteworthy nutrient statistics. In fact, I’ve been asked countless times to provide nutritional information with each recipe, and I’m taking this opportunity to do that. I’m combining my skills in one amazing cookbook: incredible, 5-ingredient recipes and a promise that each dish weighs in at less than 500 total calories.
    Robin Takes 5 is a fun, comprehensive cookbook that features a variety of globally inspired cuisines, such as Mexican, northern and southern Italian, Chinese, Japanese, Indian, Mediterranean, Southwestern, and good ole home-style American—all with just five ingredients per recipe. You can enjoy the flavors of the world with just a few key ingredients, as long as you choose wisely (of course, that’s where my creativity comes in!). My recipes have been featured in cookbooks and magazines and on television for more than twenty years. For Robin Takes 5 , I took my best meal concepts, turned them into actual recipes, tested each one to make it just right , and then analyzed the nutrient content. I know you’ll be completely floored when you sample the dishes that come to life on the pages of this book.

Pasta, Risotto,
and Rice



Bow Ties with Parmesan-Crusted Asparagus
    Serves 4 ■ Prep time: 15 to 20 minutes ■ Cooking time: 10 minutes
    I love how zesty Parmesan cheese complements the lemony, almost grassy flavor of asparagus. This dish also works really well with either broccoli or cauliflower.
12 ounces bow tie pasta (farfalle)
1 bunch asparagus, stem ends trimmed and spears
cut into 2-inch pieces
¼ cup grated Parmesan cheese
2 tablespoons garlic-flavored olive oil
    Preheat the oven to 400ºF.
    Cook the pasta according to the package directions. Drain and keep warm.Meanwhile, immerse the asparagus in a pot of boiling water and cook for 2 minutes. Drain, transfer to a baking sheet, and top with the Parmesan cheese. Bake for 10 minutes, until the cheese is golden brown.
    Toss the pasta with the olive oil and Parmesan-crusted asparagus. Season to taste with salt and freshly ground black pepper before serving
     
    Nutrients per serving:
    Calories: 419
Fat: 11g
Saturated Fat: 3g
Cholesterol: 5mg
Carbohydrate: 67g
Protein: 17g
Fiber: 5g
Sodium: 123mg

Cheesy Bow Ties with Green Peas and Leeks
    Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 15 minutes
    Sweet peas are the perfect partner for sweet, mildly oniony leeks. If you need to swap ingredients, use snap peas and shallots. Or snow peas and scallions. Or green beans and red onions.
12 ounces bow tie pasta (farfalle)
2 tablespoons garlic-flavored olive oil
2 leeks, rinsed well and chopped (white and light green parts only)
1 cup thawed frozen green peas
½ cup shredded fontina cheese
    Cook the pasta according to the package directions. Drain and keep warm.
    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks and cook for 3 to 5 minutes, until soft, stirring frequently. Stir in the cooked pasta, peas, and cheese and cook for 1 minute to heat through. Season to taste with salt and freshly ground black pepper before serving.
     
    Nutrients per