Posts Tagged ‘Thyme’

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!


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


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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Cucurbita pepo (butternut squash). Location: M...

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Things are beginning to look like Thanksgiving around my house.  Today Peter is setting up the large table top we attach to our small apartment-sized table and as of now, ingredients are beginning to populate the counters.  Had to check on how much granulated sugar I had and where or where is that damn Sherry Vinegar?  I’ve made the soup and froze it so at least one dish is done.


3 TBS butter ( I use unsalted)

1 medium onion coarsely chopped

2 garlic cloves sliced ( I used 3)

1/2 tsp dried thyme

1/4 tsp cinnamon

1/8 to 1/4 tsp cayenne pepper

coarse salt

1 large butternut squash (4lbs) peeled, seeded and cubed

1 can reduced sodium chicken broth

1 cup half & half

1 TBs lemon juice

sour cream for serving

In large saucepan, heat butter over MEDIUM,  add onion, garlic , thyme, cinnamon and cayenne, stirring occasionally till onion softens 5-7 min.

Add squash, broth, half & half and 3 cups of water. Bring to boil; reduce to simmer, and cook till squash is tender – about 20 min.

Working in batches, puree in blender till smooth (I used immersion blender right in pot all at once).  Stir in lemon juice, season with salt.  Serve bisque with sour cream and dash of cayenne (if desired).

Recipe from Martha Stewart’s Every Day Food

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