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Posts Tagged ‘vegetarian pasta’

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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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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You know it’s winter in our home when the chief cook (me) turns to all forms of comfort food. We have hearty soups and stews and when we have pasta it’s often with vegetables that are plentiful in the grocery store.  I’m talking root vegetables, onions, carrots, pumpkin and beans.  And usually these vegetables leave a smaller carbon footprint!

Nigella Lawson's Pappardelle with Butternut Squash and Blue Cheese

Nigella Lawson’s Pappardelle with Butternut Squash and Blue Cheese

INGREDIENTS:

1 large butternut squash (2 3/4lb – 3 1/4lb or 1 3/4 lb of ready-cubed  (6 cups)

1 large onion finely chopped

2 TBS olive oil

3/4 tsp. smoked paprika

1 TBS unsalted butter

3 TBS Marsala

1/2 cup water

2/3 cup pine nuts

1 lb of pappardelle or rigatoni

6 fresh sage leaves

5 oz of soft blue cheese

DIRECTIONS:

Cut the butternut squash into 1″ cubes.  Cook onion in olive oil in a large, heavy saucepan that can accomodate the pasta later – I would use my braising pan.  When the onion turns golden, add the paprika.

Stir butter and squash into the onion mixture.  Add Marsala and water.  Bring to a simmer, then cover and reduce heat.  Simmer about 10 minutes or until the squash is tender but holds its shape.

Meanwhile, bring a large pot of water to boiling, add a hefty pinch of salt.  Cook according to package directions.  Toast the pine nuts in a hot dry frying pan on the stove top until dark gold.  Pour them into a bowl or onto a plate to cool. 

Lightly season season squash mixture to taste with salt ( the blue cheese will add additonal saltiness).  Remove from heat.

Finely chop the sage; Sprinkle over the squash, reserving some for serving.

Reserve 1/4 to 1/2 cup of pasta cooking water; drain pasta and add to the squash mixture.  Gently stir to combine.  If sauce is too dry or mixture won’t come together, add some of the reserved pasta water;  the starch encourages the sauce to emulsify and cling to the pasta.  Stir in most of the pine nut and the  blue cheese.  Transfer to a large bowl.  Sprinkle  with the remaining sage, pine nuts and cheese.

Recipe from  Kitchen by Nigella Lawson,  featured Better Homes And Gardens, October 2010

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Roasted Cauliflower with Pasta and Lemon Zest

Roasted Cauliflower with Pasta and Lemon Zest

Perhaps you didn’t read yesterday’s blog about a Month of Sundays;  Besides the mundane explanation of the expression, I intended another nuance to the meaning as it relates to this blog.  Sundays were often “the” family dinner day and a big bowl of macaroni with Sunday Sauce was the norm.  A true Sunday Sauce contains more than one meat and often three.  Sunday was the day of special treats – the extra meat in the sauce and for me growing up, ice cream for dessert!  So I got it into my head that I would do a  month of  Sundays(not literally) of  pasta recipes, nicknamed The MacaroniMarathon.

If you have never experienced pasta with vegetables, you don’t know what you’re missing!  Not only are the ingredients fresh and healthy, the meal is also economical.  With doctors and nutritionists across the country advocating at least one or two meatless meals a week, a pasta dish with vegetables solves your dilemma as to  what to cook.  Roasting the cauliflower brings out the sweetness and the lemon zest adds just enough zing to counterbalance the saltiness of the capers!

INGREDIENTS:

1 large head cauliflower (about 2 lbs) cut into small florets (about 7 cups)

1 red onion cut into 1/4 ” slices

1/4 cup salt-packed capers, rinsed

1/4 cup virgin olive oil

coarse salt and ground pepper

8 oz orecchiette or small shells

1/2 cup coarsely chopped Italian parsley

2 TBS finely grated lemon zest (2 lemons)

DIRECTIONS:

Preheat oven to 450°.  Toss together cauliflower onion, capers and 2 TBS olive oil.  Season with salt and pepper.  Spread vegetables in single layer on a rimmed baking sheet.  

Roast, stirring halfway through, until cauliflower is tender and browned, about 40  minutes.

Meanwhile, bring large pot of salted water to boil.  Add pasta, and cook until al dente according to package instructions.  Drain

Toss hot pasta with remaining 2 TBS olive oil, the parsley, and lemon zest.  Add cauliflower mixture and season with salt and pepper. Gently toss to combine.

Recipe from Martha Stewart Living, November 2009

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When I was growing up my mother would often use this expression;  Like “You haven’t cleaned your room in a month of Sundays” or “It seems like a month of Sundays since you called” – the latter said to me as an adult no longer living at home, obviously meant to be a minor guilt trip.  Just think how long a real month of Sundays is!

Anyway, I feel like I’ve been gone a month of Sundays when in fact it’s been just over a month.  I don’t know why I went on hiatus from my blog – I just did.  I had some distractions – work being a major obligation of late; then I got hooked on watching Orange Is The New Black and every night and free minute I had I would escape to Netflix and indulge myself with back to back episodes and no commercials.  And then, OMG my neighbor gave us the complete set of Breaking Bad which we watched every night into the wee hours of the next morning.  Not excuses, just reasons.

I’ve decided to devote a week or two (or three?) of blogs to my second favorite food – PASTA!  Well actually we called it macaroni.  I think this obsession/passion for pasta is the direct result of dieting.  After all, when you are abstaining or at least eating a lot less of some favorite food of yours, don’t you find yourself hungering for it (pun intended)?  I just love cooking and eating pasta and although I’ve said it before, I’ll say it again, these recipes are just not your mother’s macaroni.  In my house we had two kinds of macaroni meals;  Shells, Ziti or Rigatoni with gravy (red sauce) and meatballs or Linguine with olive oil, garlic and parsley.

Today being Sunday, I’m starting my macaroni marathon with the meal I made tonight.  The butter coaxes the sweetness from the cabbage.

Spaghetti with Savoy Cabbage and Breadcrumbs

Spaghetti with Savoy Cabbage and Breadcrumbs

SPAGHETTI WITH SAVOY CABBAGE AND BREADCRUMBS

INGREDIENTS:

8 oz of spaghetti, linguine or angel hair pasta

5 TBS unsalted butter

1-2 garlic cloves, thinly sliced or minced

1/2 cup fresh  (not dried) breadcrumbs (from a rustic loaf)

9 cups of thinly sliced Savoy cabbage (1 medium head)

1/2 cup water

3 TBS heavy cream

1/4 cup grated  Parmesan cheese plus more for garnish

DIRECTIONS:

Bring pot of salted water to boil.  Cook pasta until al dente according package directions.  Reserve 1/2 – 3/4 cup pasta water.

Meanwhile, melt 2 TBS butter in medium skillet over medium heat.  Cook garlic till fragrant, about 1 minute.  Stir in breadcrumbs.  Season with salt and pepper.  Cook stirring until breadcrumbs are golden brown, 4-5 minutes.

Melt remaining 3 TBS butter in large high-sided skillet or braising pan over medium high heat.  Add cabbage, season with salt and pepper.  Toss to coat, cook until slightly wilted 3-4 minutes.  Add 1/2 cup water.  Cook, covered until tender about 4 minutes.  Uncover, and let any water evaporate.  Stir in cream.  Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.

Add pasta and reserved liquid to cabbage.  Cook for 1 minute.  Stir in cheese.  Transfer to platter.  Sprinkle breadcrumb mixture over top, and garnish with more cheese.

OPTIONAL: Serve topped with fried or poached eggs or crumbled bacon to add some protein.

Recipe from Martha Stewart Living

You can find all of my pasta recipes in the categories: We Called It Macaroni and Tasty Tidbits Tuesday and Everyday Food

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