Some recipes from People Magazine include Allison Sweeney's pleasing peas and bacon and Mario Batali's whole grain rigatoni with Tuscan-style cauliflower and pecorino. Each recipe makes four servings.
To make Allison Sweeney's pleasing peas and bacon, place 4 cups of fresh or frozen peas in a pot of boiling water for three to four minutes, then drain. Using the same pot, cook five slices of diced bacon and 1 cup of chopped onion in 1 tablespoon of canola oil for five to six minutes. Return the peas to the pot, add 1 cup of chicken broth and bring to a boil. Cook over medium heat for three minutes or until most of the liquid is absorbed. Season with salt and pepper to taste.
To make Mario Batali's whole grain rigatoni recipe, cook 1 pound of rigatoni until al dente. Meanwhile, saute 1 sliced red onion, 6 mint leaves and 1/2 tablespoon of crushed red pepper in 4 tablespoons of olive oil for five to six minutes. Chop a head of cauliflower, including the central core, into 1/4-inch pieces and add to the onion mixture. Cook over medium heat for 12 to 15 minutes, or until the cauliflower is lightly browned and softened. Toss the cooked pasta with the cauliflower, 1/2 cup of grated pecorino cheese, 2 tablespoons of freshly ground black pepper and chopped parsley.