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Posts Tagged ‘vegetarian pasta’

PENNE with HEIRLOOM TOMATOES, BASIL, GREEN BEANS and FETA

I haven’t posted a recipe in quite a while, but tonight’s dinner was so damn good, I really want to share it with you.  It was an easy dish to prepare, with a little earlier in the day prep.

Before I post the recipe I just have to extoll the virtues of using fresh ingredients;  Spending some summer time at the Jersey Shore affords me with an unbelievable assortment and supply of fresh vegetables and herbs.  I don’t have a garden in my yard because I’m not here consistently to keep it watered and weeded.  NO PROBLEM!  I have my own basil plants and peppermint and my neighbor who is growing oregano, thyme and rosemary has told me to help myself any time, any day.  And for the vegetables themselves, I love going to Matt’s Farm Stand.  We have been feasting on the corn so sweet, it’s like sugar on a stick, tomatoes so sweet and juicy that adding basil, is like gilding the lily.  Matt grows a lot of his own vegetables and obtains the rest from farmers around the Garden State.

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Penne with Heirloom Tomatoes, Basil, Green Beans and Feta Cheese **

That’s enough about that, here is the recipe.

2 Cups chopped fresh tomatoes (I used regular tomatoes)

6-8 oz. green beans, trimmed, strings removed and cut in half if they are long

2 TBS olive oil

1 TBS balsamic vinegar

1 plump garlic clove, minced

2 TBS slivered basil

Sea salt and ground pepper

3/4 # penne

2 oz. crumbled Feta cheese

Combine olive oil, tomatoes, garlic, basil, vinegar, salt and pepper.  Let sit for up to 4 hours or less (I put it together and went to the beach for a couple of hours).

Put a large pot of salted water to boil.  Add the string beans and boil for about 5 minutes.   Prepare a bowl of ice water.  Remove the string beans with a slotted spoon and put into the ice water.  Once cool, drain and put aside.

Bring the water back to a boil, cook the pasta till al dente per package instructions;  A minute or so before the pasta is done, drop the string beans into the pot with the pasta.

Drain and toss with the tomato mixture, add the Feta, toss to mix and serve either hot or at room temperature.

Easy, delicious, vegetarian, perfect for a summer supper!

** The photo is from the NY Times recipe.  I strongly advise using plump juicy red tomatoes instead of Heirloom which are not as juicy.  I also chopped my tomatoes much smaller so I would get a more sauce-like consistency. I cut the beans in half and slivered the basil.  This photo looks like Food photography and not at all like mine looked.

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Spring Is Here And So Are The Asparagus Photo by Andrew Scrivani

Spring Is Here And So Are The Asparagus
Photo by Andrew Scrivani

Spring is here, asparagus are aplenty and we love them in our house.  I was about to toss out last Wednesday’s Food section of the NY Times when the headline, Breaking the Pasta Myth caught my eye.  I started to read the article which seemed to  be  pretty focused on fresh pasta and I’m not a fan.  I like my pasta secca or dry pasta;  the cooking time is so much more reliable and in many cases the amount of time it takes to reach al denté state, gives you plenty of time to finish up your sauce.

However, at the end of the lengthy article there was a recipe for this Pasta Primavera and as I read it, I could imagine just how good it would be and the perfect Saturday night supper for my husband and me.

INGREDIENTS

1/4 lb. sugar snap peas, stems trimmed

1/2 lb. asparagus, ends snapped

2 TBS unsalted butter

3/4 cup English peas

1/4 cup thinly sliced spring onion or use a shallot

2 garlic cloves, finely chopped

12 oz fettuccine or tagliatelle

2/3 cup grated Parmigiano-Reggiano at room temperature

1/2 cup crème fraîche or whole milk Greek yogurt at room temperature

3 TBS finely chopped parsley

1 TBS finely chopped tarragon

DIRECTIONS

Bring large pot of heavily salted water to boil over medium-high heat.

While water is coming to boil, slice snap peas in half and asparagus stems into 1/4″ thick pieces; leave asparagus heads whole.

Melt butter in large skillet or braising pan over medium-high heat.  Add snap peas, asparagus, English peas and onion.  Cook until vegetables are barely tender (but not too soft or mushy), 3-4 minutes.  Stir in garlic and cook 1 minute more.  Season with salt and pepper; set aside.

Cook pasta, drain well, transfer pasta to vegetable mixture. Toss with vegetables, Parmigiano-Reggiano cheese, yogurt  and herbs.  Season generously with salt and pepper.

Recipe from NY Times

** What I did;  I increased the amounts for the ingredients because I wanted to cook a whole pound of fettuccine.  I used fat free Greek yogurt because that’s what I had.  I think next time I will use crème fraîche or whole milk yogurt because the dish was a bit dry.  And I actually had reserved about 3/4 cup pasta water which I also added.  When I reheated the leftovers, I drizzled some basting oil on top before popping into the microwave and it was very good and moister.

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Pappardelle with Caramelized Onions

Pappardelle with Caramelized Onions

 This was supposed to be yesterday’s Friday meatless pasta but yesterday was spent cleaning the house and prepping for a small dinner party.  Just in case you were wondering  what I served and I hope you are, I made Chicken with Lemon and Olives and Rigatoni with Roasted Vegetables and Arugula.  I will post the chicken dish sometime soon. 

Back to today’s pasta – This dish is not a quick weeknight meal BUT certainly if you have about an hour and half  you will be rewarded with one delicious pasta dish.  We have to caramelize the onions first, so let’s start there with the Caramelized Onions.

INGREDIENTS:

6 TBS unsalted butter

15 medium yellow onions (about 6 lb), halved lengthwise and sliced 1/4 inch thick

2 tsp coarse salt or 1 tsp table salt

1 TBS sugar

DIRECTIONS:

In a 8 quart Dutch oven or heavy pot, melt butter over medium-high.  Add onions and salt.  Cook, stirring often, until softened and just beginning to brown, 35 minutes.

Reduce heat to medium.  Add sugar and cook, stirring often to scrape up any browned bits stuck to the bottom of pot, 35 -40 minutes (lower heat if bottom of pot begins to scorch).

When done, onions should be deep golden brown and have a jam-like consistency.  Remove from heat; season with salt.  Let cool completely.  (To store, refrigerate in an airtight container, up to 2 weeks)

INGREDIENTS:

Coarse salt and ground pepper

9 oz pappardelle or wide egg noodles

2 TBS EV olive oil

1 cup Caramelized Onions, finely chopped

2 garlic cloves, thinly sliced

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup fresh parsley, coarsely chopped

DIRECTIONS:

In a large pot of boiling salted water, cook pasta until al dente.  While pasta is cooking, heat oil in a large skillet (braising pan) over medium-high.  Add onions and garlic and cook, stirring frequently, until garlic is fragrant, 1 minute.

Remove 1 1/2 cups pasta water from pot and to skillet.  Drain pasta and add to skillet.  Cook, tossing occasionally, until liquid reduces to create a sauce that coats pasta, 3 minutes.  Add lemon juice and toss.  Serve pasta topped with parsley.

Recipe from Martha Stewart EveryDay Food

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The Macaroni Marathon has left old world Italian cooking (just for a while) and moved forward with yet another contemporary version of vegetarian pasta with beans for protein.  I’m telling you the combinations are seemingly endless!

INGREDIENTS:

8 oz rigatoni

2 cups broccoli florets

1 19 oz cannellini beans, rinsed, drained

2 tsp minced garlic

1/4 cup olive oil

1/4 cup snipped basil leaves

2 slices of bread cut into small cubes

1/4 tsp crushed red pepper flakes

Snipped basil for garnish

DIRECTIONS:

In Dutch oven cook pasta, adding broccoli during last 5 minutes of cooking.  Reserve 3/4 – 1 cup pasta water.  Drain pasta and broccoli and return to pot.

In large bowl combine beans, garlic and 3TBS oil.  Mash about 1/2 cup of the bean mixture.  Stir in basil, pasta water and 1/2 tsp salt.  Stir into the pasta and broccoli – Cover and keep warm.

Heat remaining oil over medium heat in frying pan.  Add bread cubes and red pepper.  Cook, stir 1-2 minutes until crisp.  Top pasta with croutons and basil.

Recipe from Better Homes & Garden

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Yesterday was the first glorious day we’ve had here in NYC in a long time;  Not only was the sun out but it was also the first day of Daylight Savings Time and that makes everyone’s day that much brighter.  So even though I spent 5 hours at the office, I walked home and it was still so light out I felt like it was 3:00 in the afternoon instead of 5pm.  I stopped at Fairway to pick up some ingredients for dinner.  I had it in my mind to make a pasta dish and as I was walking I had a running debate going on in my head about exactly what would this dish be.  The roasted red onions and squash won out.   I knew it would be simple to throw together and that along with a salad and a warm baguette from Fairway, there would be plenty left over for Tuesday night’s supper.  That’s the night we are going to the movies on the West Side and won’t get home till around 8:30 pm so it’s nice to know there’s food ready to be heated up.

Roasted Red Onion and Squash Pasta

2 medium red onions, cut into 6 wedges, layers separated

1 medium butternut squash, peeled, cut into 3/4″ pieces (I buy already prepped)

1 TBS coarsely chopped fresh sage leaves ( I used 2-3)

1TBS olive oil

coarse salt and pepper

1/2 # short ribbed pasta such as rigatoni (I used 1 lb)

1/4 cup grated Fontina cheese (2 oz) (I used about 1/2 cup)

1 cup of reserved pasta water

Preheat oven 450 degrees

On rimmed baking sheet, toss onions, squash, sage leaves with oil.  Season with salt and pepper.  Arrange in single layer and roast until tender, about 25 minutes, rotating sheet and tossing  vegetables, halfway through.

Meanwhile, in large pot, cook pasta till tender to preference.  Reserve 1 cup of pasta water;  drain pasta and return to pot.  Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

Recipe from Martha Stewart EveryDay Food January-February 2011

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Aglio e Olio - Photo by Shutterstock.com

Aglio e Olio – Photo by Shutterstock.com

A couple of posts ago, I mentioned that on Fridays when I was growing up, we had one of three standard dinners;  Pasta Fagiole, Spaghetti Marinara or Spaghetti Aglio e Olio – that’s the way it was in an Italian Catholic household.   We had meatless meals every Friday until the mid-1960’s when the no-meat-on-Friday ban was lifted.  Of course Lenten Fridays still require this abstinence.  So it’s fitting that on this Friday during Lent, that I share this tried and trued and extremely simple recipe.

INGREDIENTS:

1 lb spaghetti

5 TBS olive oil

10 cloves of garlic, peeled and sliced

1/2 tsp crushed red pepper flakes

1/2 cup fresh Italian parsley, chopped

1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

1 1/2 cup pasta water

DIRECTIONS:

Cook pasta in a large pot of salted boiling water till al dente according to package directions.

Meanwhile heat 3 TBS of oil in a large skillet or braising pan over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.  Remove from heat and add 1/2 tsp red pepper flakes.

Ladle about 1 1/2 cups of pasta water into the sauce.  Add the parsley, the remaining 2 TBS of olive oil and salt to taste.

Using a pasta spoon,* scoop out the spaghetti and add it to the braising pan.  Toss to coat pasta and cook for about one minute.  Add the grated cheese and season with salt and pepper and add more red pepper flakes if desired.

Recipe adapted from Lydia’s Italy

*

Spaghetti spoon - Available at Bed, Bath & Beyond $6.99

spaghetti spoon – Available at Bed, Bath & Beyond $6.99

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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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