Finding the perfect pasta dishes

The Lady Who Lunches

This spring I am exploring my passion for pasta. Just as I launched myself spring-loaded into a healthier life, I rediscovered my favorite tortellini in cream sauce. Lucky for me, a balanced plan includes a modicum of self-indulgence and finding the joy in fresh ingredients. Pasta satisfies both.

The pasta itself can be beneficial, providing a primary source of bodyfueling carbohydrates and minerals.

ln addition to antioxidant-activating selenium, and the metabolizing properties of manganese, pasta is a good source of dietary fiber. Tossed with your favorite vegetables, legumes and sauces, it just gets better!

Another fun option is to use a quality spiralizer to make the perfect spaghettisized spiral strands of zucchini "zoodles."

Whether you use it raw or lightly sautéed, it makes an incredible "pasta" base for most any sauce.

My pasta adventures all started one Monday, when leaving a meeting in Bossier City. I stopped in Notini’s for an early lunch. In my haste I ordered a small meat sauce spaghetti, momentarily forgetting that it is their plain sauce that takes me straight back to my childhood. Once I realized my error, they happily provided a side of savory herbed plain sauce to add to my meat sauce spaghetti dish. While the two sauces are very similar, there is a distinct difference in richness of flavor and consistency. This half-and-half blend was perfect! Dipping the excess with their signature thick cuts of buttery, toasted bread is a bonus.

Jerry Notini Kolniak started Notini’s in 1981 with his brother and father in honor of Jerry’s grandfather, Antonio Notini, who immigrated here from Barga, Italy. They still embrace the casual family feels that has made them a beloved tradition for decades, and the sauces prepared in-house from scratch taste like home.

Later that same week, while running errands on Pierremont Avenue, I came across the new Giuseppe’s PastaCaffé just in time to catch a late lunch. The cheerful staff was very helpful, discussing the menu and walking me through the ordering process at the counter. I was excited to see the Beef Tortellini in Cream Sauce recipe tossed with green peas and prosciutto that was my favorite from the original fine dining restaurant, so of course, I started there.

While this new sunlit café is happily casual, they have continued the fine tradition of quality handmade Italian dishes. Their signature from scratch tagliolini, a spinach pasta with pomodoro, cream, mushrooms and prosciutto comes highly recommended, too, so I tried it on a second visit. All of the dishes are very pleasant, not overly spiced, letting the natural flavor of the fresh ingredients shine through. On my next visit, I am tempted to try the Cappellini Pomodoro (angel hair with fresh diced tomato sauce, garlic and basil).

That’s unless I order a piadina flatbread sandwich. Meatball or the Quatro Formaggi Panino would be great to share. How could I resist four kinds of cheese, like hot melty mozzarella, asiago, Cambozola and Grana Padano with a side of pomodoro tomato sauce? Prosciutto Panino with prosciutto, mozzarella, arugula, Granda Padano, sliced tomato, basil pesto cream sounds like a yummy, toasted version of my favorite salad. Speaking of caprese salad, and I was, the PastaCaffe plates lovely layers of ripe tomato slices, mozzarella and basil cream with a side of prosciutto.

All of these go perfectly with a steamed cup of espresso, especially the small dense cup of cappuccino. Now that I know I can request two packets of raw turbinado sugar when they make it, I can choose to have it black or add the perfect touch of sweetness without stirring and breaking the luscious, thick foam. So rich, the coffee would make an enjoyable midday break in the sunroom, even between meals.

For pasta dinner, Chianti’s was an obvious choice. Classic casual elegance and excellent service are always in style. We started our meal with an order of perfectly tender scallops seated in a dish of delicate pesto cream sauce.

For entrees, my delightful dinner date ordered the Spinach Tagliolini with a nicely spiced tomato cream sauce. I was torn between craving pasta and the irresistible urge to order the Veal Scallopini in a Blackberry Mushroom Cream sauce. Just the thought of the sauce makes my mouth water. They were very accommodating, exchanging the usual Yukon gold potatoes for pasta. Being able to twist the delectable sauce into the angel hair strands was the best of both worlds.

L’Italiano, also rich in tradition and elegant service, makes my absolute favorite pasta dish. While I can appreciate clams simmered in a white wine sauce, it makes me ecstatic that they will happily blend in an earthy aromatic marinara to make the red sauce and clams I love. While tomato sauces are an excellent source of cancerpreventing heart-healthy lycopene, and clams are high in iron, zinc and protein, the added bonus is layers of flavor.

The spring and summer months are a great time to enjoy simple, quick pasta dishes prepared right in your kitchen. Warm angel hair pasta tossed with most any combination of vegetables, legumes and herbs sautéed in olive oil is a pretty quick fix for patio time. Chilled pasta tossed with fresh chopped vegetables and vinaigrette is another good choice. While I love a cream sauce, even pasta tossed with simple olive oil and the healthiest ingredients feels like an indulgence.

With the rich Italian heritage of Shreveport – Bossier, you are never more than a short drive from truly authentic Italian pasta dishes. Pots of sauces are simmering with ladles ready, just waiting for guests to arrive. Enjoy!

Lynn Laird is a writer, fine artist and selfprofessed bon vivant living in Bossier.

With her “Flair for Cooking” blog, she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous.

She can reached at [email protected].