Penne with Lemon and Herb Salad
Host of the TV show Weir Cooking in the Wine Country, San Francisco cooking teacher Joanne Weir says that this dish is so satisfying that nonvegetarians don't even ask where the meat is. Fast Weekday Pastas
Dress It Up
Use a large skillet to cook the garlic. Add 1 pound of large shelled shrimp, season with salt and pepper and cook, tossing, for about 2 minutes. Add the pasta cooking water and simmer until the shrimp are done, about 1 minute. Proceed with the recipe.
The clean, citrusy-mineral flavors and brisk acidity of an Italian Pinot Grigio will complement the lemony herb butter.