Some Dr. Zorba Paster pasta recipes include bleu cheese pasta salad and haunted peppers and pasta. To make the pasta salad, cook 12 ounces of rotini pasta until al dente, and then strain and rinse it with cold water. Toss the pasta with 3 ounces of bleu cheese, 1 medium diced and seeded medium pear, and 2 cups of spinach or mixed greens.
To make the dressing, mix together 2 tablespoons of lemon juice, 3 tablespoons of extra-virgin olive oil and 2 tablespoons of balsamic vinegar. Whisk in 1 clove of crushed garlic, 3 tablespoons of chopped fresh basil and the chopped white sections of 2 green onions. Toss the pasta in the dressing, and season it with salt and ground pepper to taste.
To make the haunted peppers and pasta, heat 2 tablespoons of olive oil, and cook 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes until the garlic browns. Cut 2 medium orange bell peppers and 1 medium red bell pepper into thin strips, and add them to the garlic with salt to taste. Cook them until soft, then add 3/4 cup of dry white wine, and bring it to a boil. Allow the wine to reduce until it evaporates, then pour in 1/2 cup of low-sodium chicken broth, and allow it to simmer, covered, for approximately five to six minutes.
Meanwhile, cook 1/2 pound of squid-ink pasta until al dente, and then strain it in a colander. Toss the cooked pasta in the pepper mixture with 1/3 cup of finely chopped fresh parsley and additional salt and ground black pepper to taste. Allow the pasta and sauce to cook together until warmed through and the sauce is thick.