Recipes help celebrate National Pasta Month


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The month of October is often centered around Halloween made festive by pumpkins, trick-or-treat candy and costumes. However, the arrival of October is also reason to celebrate the taste of Italy as it’s also National Pasta Month. Whether it be spaghetti, linguine or fusilli, many recipes cater to an array of preferences.

Shrimp Scampi

Though shrimp scampi is often thought of as a dish often found at upscale restaurant, a do-it-yourself version only takes 15 minutes to whip up. Using ingredients that are uncomplicated, this recipe accommodates the college student’s budget and schedule.

2 ounces linguine

½ tablespoon unsalted butter

¼ pound shrimp, peeled and deveined

1 tablespoon minced garlic

¼ teaspoon chili powder, to taste

1 tablespoon vegetable stock

1 tablespoon lemon juice

Salt and pepper, to taste

½ tablespoon parsley leaves

Handful of grated Parmesan cheese

Serves 1. Active: 15 minutes; total: 25 minutes.

In a large pot of salted, boiling water, cook pasta according to package instructions and drain well. Melt the butter in a pan over medium high heat. Add shrimp, garlic and red pepper flakes. Cook the shrimp until it turns pink, which will take about two to three minutes. Stir in the vegetable stock and lemon juice and season with salt and pepper to taste. Bring to a simmer; remove from heat and stir in the parsley and Parmesan with the pasta.

Zucchini and Lemon Spaghetti

Those who are missing summer can import citrus flavors to this dish. With the addition of lemon, what would ordinarily be a heavy, carb-filled recipe is transformed into a refreshing dinner. Additionally, grilled chicken can be combined for added protein.

4 ounces whole wheat spaghetti

2 tablespoon olive oil

2 medium zucchinis, sliced lengthwise

1 tablespoon minced garlic

Fresh sage and parsley, to taste

2 tablespoons Romano cheese, plus more to top off

Zest ½ of lemon

Salt and pepper, to taste

Serves: 2. Active: 20 minutes; total: 25 minutes.

Cook the packaged spaghetti to al dente. In a pan, simmer olive oil on medium heat, adding the zucchini to sauté for four to five minutes. Add the garlic and herbs, allowing the zucchini to be cooked thoroughly. Return spaghetti to pan to heat through, adding the cheese and lemon zest.

Spaghetti Squash

For gluten-free diets, spaghetti squash is a worthy alternative to regular pasta. Also another way to adapt to a healthier lifestyle, spaghetti squash is actually very easy to make and only requires a microwave.

1 small squash

Salt and pepper, to taste

Any pasta sauce

½ cup Parmesan

Serves: 4. Active: 10 minutes; total 12 minutes.

Pierce the squash in several places all over. Microwave the squash for 10 to 12 minutes, rotating halfway through. Cut the squash in half and scrape it lengthwise to make spaghetti-like strands. Scoop squash on a plate, and top with salt and pepper, pasta sauce and cheese.