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Posts Tagged ‘vegetarian dinner’

You’re going to want to “catch” this fresh green sauce, so I’m suggesting you use fusilli because the sauce will cling to the ridges in the spiral cut pasta.  This is a quick and easy weeknight dinner, the whole process should take about 35 minutes!  Orrechiette or penne rigate would also work well.

Photo from Martha Stewart EveryDay Food

Photo from Martha Stewart EveryDay Food

INGREDIENTS:

1 bunch spinach (about 1 lb) trimmed and washed

3/4 cup walnuts, toasted

3 TBS EV olive oil

1 TBS finely grated lemon zest

coarse salt and ground pepper

1 lb fusilli

1/4 cup shaved pecorino cheese (1 oz) for serving

DIRECTIONS:

Add spinach and 1 TBS water to a large skillet set over medium-high.  Cook, stirring constantly, until spinach is wilted, about 3 minutes.  In a food processor, combine spinach, walnuts, oil and lemon zest.  Process until mixture forms a smooth paste, scraping down bowl as needed.  Season with salt and pepper.

In a large pot of boiling salted water, cook pasta until al dente.  Reserve 2 cups pasta water; drain pasta.  Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta.  Transfer to a serving plate, top with pecorino, and serve immediately.

Recipe from Martha Stewart’s EveryDay Food March 2011

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Penne with Zucchini and Ricotta photo from http://www.bootleg.net

This is a quick, no fuss dish but definitely refined, think flavorful fare.  The recipe is adapted from the cookbook,  The Cafe Cook Book by Rose Gray and Ruth Rogers.  Their recipes reflect the unpretentious country Italian fare they serve in their popular restaurant in London, The River Cafe.  Most of their dishes center around two or three  main ingredients and usually require a few short steps to realize the flavor potential of each.

INGREDIENTS:

Sea salt

2 lb small young zucchini, trimmed

2 TBS olive oil

4 garlic cloves, chopped

1 lb penne

12 oz fresh ricotta cheese

Freshly ground pepper

1 bunch basil, shredded

1/2 cup freshly grated Parmesan

DIRECTIONS:

1. Bring large pot of water, seasoned with sea salt to a boil.  Add the zucchini whole and boil for 2 minutes.  Drain, cool and slice at an angle in 1/2″ thick slices.

2. Bring a large pot of water, seasoned with sea salt, to a boil.  In a large heavy saucepan, heat the olive oil over medium heat.  Add the garlic, and cook until softened but not brown, about 2 minutes.  Reduce the heat to low, and add the zucchini slices.  Cook, tossing gently 4-5 minutes, until zucchini is lightly browned on the edges.  Remove from heat.

3. Add the penne to the boiling water, and cook till tender but still firm.  Drain well.  Return zucchini to low heat and add penne.  Crumble in ricotta.  Season to taste with salt and pepper.  Add basil and Parmesan, and toss to mix.  Serve.

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Mushrooms seem to be, well just mushrooms…no brilliant color like a red pepper, no deep green like a bunch of kale or broccoli rabe, no heartiness of a baked potato, nor the crunch of a carrot.  Is the best you can say about a mushroom is that it has virtually no calories?  Of course not!  Porcini mushrooms are particularly noted for their strong nutty and slightly meaty flavor and as they’re cooking, the aroma is delicious.  There’s also portabello mushrooms which will lend substance and hardiness to any dish.  And those are just the more common ones we find in grocery stores as well as Shitake, Oyster and Chanterelles.  Imagine cooking with Hen-of-the-Woods, Black Trumpets, Morels, Hedgehogs and Trumpet Royale!  Well now if you’re wondering why I led you down this path of edible funghi, I’m not surprise AND I’m not even sure why I did, except to add a bit of interest and knowledge to the recipe of the day.

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

INGREDIENTS:

Coarse salt and ground pepper

12 oz. rigatoni or other short pasta

2 TBS butter ( I always use unsalted)

1/2 small onion finely chopped

1/2 cup dry white wine

3/4 lb white button or cremini mushrooms, trimmed and sliced

1 cup ricotta

4 tsp fresh lemon juice

shaved Parmesan, for serving

DIRECTIONS:

In large pot of boiling salted water, cook pasta until al dente.  Reserve 3/4 cup pasta water; drain pasta and return to pot.

Meanwhile, in a large skillet, melt 1 TBS butter over medium.  Add onion and cook until softened , about 4 minutes.  Add wine and cook until almost evaporated, 4-6 minutes.  Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes.  Remove skillet from heat and stir in 1 TBS butter.

Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce.  Serve topped with Parmesan.

Recipe from Martha Stewart EVERYDAY FOOD October 2009

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