<http://schema.org/articleBody>
" Cosmo asked four of the country&amp;#039;s hottest chefs to dish a dazzling recipe that&amp;#039;s as supersimple to make as it is insanely delicious. Spaghetti with Sausage, Zucchini, and Arugula Pesto   1 sweet Italian sausage  1 T. olive oil  1/2 c. baby zucchini, cut into coins  3/4 lb. spaghetti, slightly underdone  1 c. chicken stock or broth  Arugula pesto (recipe follows)  Salt and pepper  Preheat oven to 450 degrees. Roast sausage 10 to 12 minutes, until firm. Cut into thin coins. Heat a large pan and add oil, zucchini, and sausage, and brown lightly. Add in cooked pasta and chicken stock, and stir until stock is reduced by half, about 2 minutes. Remove from heat and mix in the pesto. Add salt and pepper. Arugula Pesto   3 bunches arugula  4 cloves garlic  1/4 c. toasted pine nuts  1/4 c. grated Parmesan cheese  3 T. lemon juice   1/2 c. olive oil   Put arugula in boiling water for one minute, then run under cold water. Next, place first five ingredients in food processor with metal blade and pulse lightly to chop. With motor running, drizzle in oil to emulsify.  From Drew Trautmann at Mendocino Grille and Wine Bar, in Washington, DC. Pasta Primavera with Mascarpone   1 lb. linguine, cooked al dente  2 T. butter  1 carrot  1/2 red bell pepper  1/2 yellow bell pepper  4 oz. green peas  1/4 lb. spinach leaves  4 shallots, sliced thin  1 lb. mascarpone cheese  Grated Parmesan  Salt and pepper  Julienne the carrots and peppers into 2inch-long strips. Saut\u00E9 shallots in butter until soft. Add carrots, peppers, and green peas, and cook over medium heat for 2 minutes, stirring frequently. Add spinach and cook for 30 seconds more. Stir mascarpone in with saut\u00E9ed vegetables, and heat just enough to melt the cheese. Toss pasta with the mixture to coat evenly. Season with salt and pepper to taste, and sprinkle with Parmesan.  From Antonio Abizanda at La Grotta, in Atlanta  Fregola with Shrimp and Lemon   1 c. fregola or orzo, cooked al dente  10 large shrimp (peeled)  1 T. chopped garlic  1 small chili pepper  3 oz. lemon juice  2 T. olive oil  1 T. butter  A handful of arugula  Salt and pepper  Salt and pepper the shrimp. In a pan, add oil, chili pepper, garlic, and shrimp, and saut\u00E9 for one minute. Add lemon juice, a little water, and butter to emulsify the sauce. Remove when shrimp is cooked through (about 3 minutes). Toss with pasta, salt, and pepper. Just before serving, throw in greens and toss.  From Michael Fiore at Tempo Restaurant and Wine Bar, in New York  Penne with Roasted Butternut Squash   1 lb. penne, cooked al dente  2 butternut squash  2 T. brown sugar  2 T. butter  1 t. ground cinnamon  1 t. ground nutmeg  2 c. chicken stock or broth  2 T. chopped sage   Salt and pepper  Preheat oven to 350 degrees. Cut squash in half lengthwise and de-seed. Season with brown sugar, cinnamon, and nutmeg. Place squash skin side down on a cookie sheet, and bake 30 to 40 minutes, until tender. Let it cool for 10 minutes. Remove skin and cut into one-inch squares. Bring stock to a boil and add squash. Then toss with pasta and salt and pepper. At the last minute, throw in fresh sage. Extra-dazzle tip: Add pancetta or bacon.  From Patrick Fegan at Fiamma, in Scottsdale, Arizona  All recipes make 4 servings "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a1815/cosmo_pasta_perfecto/?src=global_footer>