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Posts Tagged ‘shallots’

Pasta with Roasted Vegetables and Arugula-THE MACARONI MARATHON

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , on February 23, 2015| Leave a Comment »

Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula

What could be more appropriate for this season than a pasta dish that uses ingredients that are fresh and readily available?  This is another quick dish to serve on a busy weekday evening.  And the ingredients are simple enough to find, I might even send the hubby to the store while I’m at work today and whip this up later!

INGREDIENTS:

2 pints grape tomatoes

4 garlic cloves, unpeeled

3 shallots, cut into eighths

2 TBS fresh thyme leaves

2 TBS EV olive oil

coarse salt and ground pepper

8 oz rigatoni pasta

1/3 cup pitted olives such as Niçoise, coarsely chopped

3 cups baby arugula or spinach

DIRECTIONS:

Preheat oven to 450º.  Place tomatoes, garlic, shallots and thyme on rimmed baking sheet.  Toss with oil and season with salt and pepper.  Roast until tomatoes burst, shallots are browned and garlic is soft, 20-25 minutes.

Meanwhile cook pasta in boiling salted water till al dente.  Reserve 1/4-1/2 cup pasta water.  Drain pasta and return to pot.

Peel roasted garlic and mash flat with knife.  Add to pasta pot along with vegetables, olives and pasta water.  Cook over medium-high until sauce thickens, about 3 minutes.  Let cool slightly, then toss in arugula

Recipe from Martha Stewart EveryDay Food

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Whole Wheat Pasta with Vegetables and Lemon The Macaroni Marathon Continues

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , , , , , on February 20, 2015| Leave a Comment »

Martha Stewart Living 2005

Martha Stewart Living 2005

This is a versatile dish that is seasonless;  It is as good cold as a pasta salad as it is warm for a weeknight supper.  This is a great vegetarian pasta with some added health benefit from the whole wheat pasta.  I have to admit, I just can’t rave about whole wheat pasta, I don’t like it.  Maybe I have to force myself to eat it consistently and perhaps then I will appreciate its flavor.  Flavor? Hah, I don’t think it has much but then again I am a big fan of Barilla pasta.  So either follow the recipe to the letter or do I as often do, which is mix the whole wheat shells with regular shells – hey it only makes the dish more interesting!

INGREDIENTS:

1 cup frozen shelled edamame

10 oz asparagus trimmed and cut into 2 1/2″ pieces

1 lb. whole wheat shell-shaped pasta

2 TBS plus 2 tsp of extra virgin olive oil

1 shallot finely chopped

1/3 cup white wine

Finely grated  zest of 1 lemon, plus 3TBS fresh lemon juice (1 lemon total)

2 1/2 tsp coarse salt

2 cups baby arugula (about 1 oz)

2 oz yellow grape tomatoes or other cherry-type tomatoes, halved (1 cup)

2 TBS freshly grated ricotta salata

2 TBS chopped fresh chives

Freshly ground pepper

DIRECTIONS:

Cook edamame and asparagus in boiling water until just tender, 3-4 minutes. Drain, and set aside.

Bring large pot of water to boil, add pasta, cook until al dente.  Drain, reserving 1 cup pasta water.

Heat 2 tsp oil in large skillet or braising pan over med heat.  Add shallots, cook stirring occasionally until translucent, about 4 minutes..  Add wine, bring mixture to a boil.  Cook until liquid is reduced by half.  Add lemon juice, edamame, asparagus, pasta and 1 cup reserved liquid.  Sprinkle with 1 tsp salt.  Toss well.  Add arugula and tomatoes, toss.  Top with ricotta salata and chives.  Drizzle with remaining 2 TBS olive oil, sprinkle with lemon zest and 1 1/2 tsp salt.  Season with pepper.

Recipe from Martha Stewart Living 2005

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