The 15-Minute Noodle

With freshly cooked pasta and good Parmesan cheese, you can make any of these three pasta dishes in about 15 minutes. You’ll need only a crusty loaf and a bottle of chilled light red wine to make a great summer meal.

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This light, colorful dish can easily be converted to a pasta salad with a splash of red wine vinegar.

BOW TIES WITH BROCCOLI, SWEET RED PEPPER AND GARLIC

1 tablespoon olive oil

3 large cloves garlic, minced

2 large stalks broccoli, florets separated from stems, stems peeled and thinly sliced

1/4 teaspoon salt

1 large sweet red pepper, cut into dice

1 1/4 to 1 3/4 cups canned or homemade vegetable broth

1/2 pound bow tie pasta, cooked

1/3 cup freshly grated Parmesan cheese, preferably imported

Red pepper flakes

Freshly grated Parmesan cheese

Heat oil in 12-inch non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1 minute. Add pasta.

Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra cheese separately. Makes 2 to 3 servings.

Each serving contains about:

742 calories; 1,712 mg sodium; 13 mg cholesterol; 16 grams fat; 121 grams carbohydrates; 33 grams protein; 4.54 grams fiber.

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Half the goat cheese is melted into the sauce; the remaining half is crumbled over the orzo just as the dish is finished. This is simple cooking at its best.

ORZO WITH GOAT CHEESE, TOMATO AND FRESH BASIL

1 tablespoon olive oil

2 large cloves garlic, minced

1/4 pound soft goat cheese

1/2 to 3/4 cup low-salt chicken broth

1/2 pound orzo, cooked

1 large tomato, seeded and cut into 1/3-inch dice

3/4 teaspoon salt

Red pepper flakes

3 tablespoons julienned fresh basil leaves

Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, 2 ounces goat cheese and 1/2 cup broth. Simmer until cheese is melted, about 2 minutes, stirring often. Add orzo and heat thoroughly, about 1 to 2 minutes, adding remaining broth as needed. Toss in tomato, salt and red pepper flakes. Cook 1 minute more.

Remove from heat. Add remaining goat cheese, crumbled into small bits, and basil leaves. Adjust seasonings to taste. Serve immediately. Makes 2 to 3 servings.

Each serving contains about:

655 calories; 1,246 mg sodium; 26 mg cholesterol; 21 grams fat; 91 grams carbohydrates; 26 grams protein; 1.01 grams fiber.

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The smokiness of one slice of bacon adds just the right edge to this summery mixture. Escarole, a variety of endive, has broad, slightly curved pale - green leaves with a sweet mild flavor once it’s cooked. This is a subtle dish good for hot weather.

PENNE WITH ESCAROLE AND BACON

1 thick slice bacon, preferably applewood-smoked, cut into small dice

1 tablespoon olive oil

2 large cloves garlic, minced

1 large red onion, cut into 1/3-inch dice

4 cups torn escarole

1/2 pound penne, cooked

3/4 cup low-salt chicken broth

1/4 cup freshly grated Parmesan cheese, preferably imported

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Parmesan cheese

Cook bacon in 12-inch non-stick skillet over medium-high heat until well browned. Use slotted spoon to transfer bacon to paper towels. Set aside.

Pour off fat and add oil to pan. When hot, add garlic and red onion. Cook until just heated through and fragrant, about 2 minutes, stirring often. Stir in escarole and cook until just tender, about 1 minute.

Stir in penne and broth. Bring to boil. Add bacon, cheese, red pepper flakes and salt. Toss well. Remove from heat. Adjust seasonings to taste. Serve hot. Pass grated Parmesan separately. Makes 2 to 3 servings.

Each serving contains about:

683 calories; 885 mg sodium; 22 mg cholesterol; 23 grams fat; 94 grams carbohydrates; 24 grams protein; 1.12 grams fiber.