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Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? 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Jewish World Review Penne with a trio of vegetables and herbs is a pasta side that steals the show By Betty Rosbottom JewishWorldReview.com | It seems to be happening more and more frequently. I plan a menu, pick up the phone to invite a group for dinner, and then learn that someone has dietetic restrictions. Several weeks ago, I had chosen a lamb and vegetable stew as the centerpiece for a spring supper, and then discovered that one of the guests was a vegetarian. The young woman could not have been more gracious, offering to pick around any meat served, and volunteering that she did eat fish. Right away I knew that the evening's offerings would need to be changed. Instead of fretting about the situation, I made it a challenge and was delighted when I came up with a far more inventive main course than the original. Since our friend could indulge in seafood, I grilled salmon fillets and garnished them with pats of lemon butter. The fish was served atop a warm pasta prepared with penne, asparagus, peas, and snow peas, all tossed with ricotta and Parmesan cheeses. A trio of fresh herbs, including tarragon, mint, and chives, provided a distinctive finishing touch. The penne turned out to be everyone's favorite dish. It was a breeze to assemble. I sliced the asparagus and trimmed the snow peas ahead. The peas (either fresh or frozen) just needed to be measured. At serving time, I popped the pasta into a pot of boiling water, and when it was almost done, I added the vegetables and cooked them for several minutes as the pasta finished. When drained, the penne and vegetables were tossed with the cheeses and herbs. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Although I served the penne and vegetables that night as a side dish to salmon, I knew that this creation could easily stand on its own. Twice since then, I've made it the star attraction accompanied by a watercress and cucumber salad. Perfect for the warm weather, this delicious pasta dish will be a tempting option whenever I discover that a vegetarian is coming to dinner! PENNE WITH A TRIO OF VEGETABLES AND HERBS 3/4 pound (3 cups) penne Kosher salt 1 1/2 cups (8 ounces) fresh or frozen peas, defrosted 1/2 pound medium asparagus, tough ends broken off and discarded, and spears cut on the diagonal into 1-inch pieces 1/4 pound snow peas, ends trimmed and strings removed 3/4 cup ricotta 1/3 cup grated Parmesan, preferably Parmigiano Reggiano plus 1/4 cup extra for garnish 3 tablespoons chopped chives 3 tablespoons chopped mint 3 tablespoons chopped tarragon Several chives, mint sprigs, and tarragon sprigs for garnish, optional Bring a large pot of water to a boil, then add pasta and 1 tablespoon salt. Cook 10 minutes (or 3 minutes less than what package directions suggest), then add peas, asparagus, and snow peas to the pot and cook 3 minutes more or until vegetables are just tender and pasta is al dente. Drain pasta and vegetables in a colander, then return them to the pot (which is off the heat) in which they were cooked. Stir in ricotta, 1/3 cup Parmesan cheese and herbs, and mix well. The ricotta will flake and appear like bits of snow on the pasta and the vegetables. Taste and season with 1/2 teaspoon salt or more if needed. Transfer pasta to a serving bowl and serve immediately. If desired, garnish pasta with some fresh chives and fresh mint and tarragon sprigs. Sprinkle each serving with some of the remaining Parmesan cheese. Serves 4 as a main course or 6 as a side dish. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.