Choice 4 Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until just al dente according to package instructions (about 10–11 minutes). Reserve 1 cup pasta cooking water, then drain and set aside.

Make sauce

In a large skillet over medium heat, warm 2 tbsp extra-virgin olive oil. Add 1 cup finely chopped onion and sauté until translucent, about 5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Simmer tomatoes

Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp red pepper flakes, 1.5 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally.

Finish sauce and combine

Stir in 0.5 cup torn fresh basil and remove from heat. Add cooked penne to the skillet and toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce if needed. Stir in 0.75 cup grated Parmesan until combined. Taste and adjust seasoning.

Cook pasta

Bring a separate large pot of salted water to boil. Cook 12 oz fettuccine until al dente per package (about 10–12 minutes). Reserve 1 cup pasta water, drain and set aside.

Sauté mushrooms

While pasta cooks, heat 1 tbsp olive oil and 3 tbsp butter in a large skillet over medium-high heat. Add 10 oz sliced mushrooms and cook, stirring occasionally, until they release their moisture and brown, about 6–8 minutes. Add 1 tbsp minced shallot and 3 cloves minced garlic and cook 1 minute more.

Build sauce

Sprinkle 1 tbsp flour over the mushroom mixture and cook 1 minute while stirring. Slowly pour in 1 cup chicken or vegetable broth, scraping up any browned bits. Add 1 cup heavy cream, bring to a gentle simmer and reduce for 3–4 minutes until slightly thickened.

Finish and combine

Stir in 0.75 cup grated Parmesan, 2 tbsp chopped fresh parsley, 1 tsp salt and 0.5 tsp black pepper. Add cooked fettuccine and toss to coat, adding reserved pasta water 2–4 tbsp at a time as needed to reach desired creaminess. Adjust seasoning and remove from heat.

Make dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake until emulsified.

Assemble salad

In a large bowl combine 8 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber and 0.25 cup thinly sliced red onion. Toss with dressing to taste (start with half, add more as desired). Sprinkle 0.5 cup crumbled feta over the top if using and gently toss to combine.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl mix 6 tbsp softened unsalted butter, 4 cloves minced garlic, 2 tbsp finely chopped fresh parsley, 2 tbsp grated Parmesan (optional) and 0.25 tsp salt until smooth.

Assemble and bake

Slice 1 baguette lengthwise or into 1-inch slices without cutting all the way through for pull-apart style. Spread the garlic butter evenly over cut surfaces. Wrap loosely in foil and bake on a baking sheet for 10 minutes, then open foil and bake 3–5 minutes more until edges are golden and butter is bubbly. For crispier bread, broil 1–2 minutes—watch closely to avoid burning.

Finish

Remove from oven, let rest 1–2 minutes, then slice (if whole loaf) and serve warm.