Ten-Minute Gourmet: Patrick O'Connell's "Five-P" Pasta 
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By
Todd Kliman ,
Cynthia Hacinli ,
Ann Limpert 
Photograph by Jennifer Smoose.
Thirty-minute meals and semihomemade suppers have taken over the Food Network and are big in the cookbook section at bookstores. But do you really want to smother a swordfish steak in frozen lemonade à la Sandra Lee? And how often does that half-hour recipe stretch to an hour or more once you factor in shopping, chopping, and cleanup?
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Suzie 
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