Pressure Cooker Spaghetti & Meatballs

This recipe is absolute GENIUS. It was a genius idea for me to make it on Super Bowl Sunday too. I am usually cooking while my family is watching the game- and commercials- in another room. This year, the meal was cooked and ready to go; it was kept warm in the pressure cooker with the lid in place while I was sitting on the sofa with everyone. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the garlic and used ground turkey and whole wheat spaghetti. I also made it in my stove top pressure cooker instead of an Instant Pot.  We enjoyed it with garlic bread and Caesar salad. Great.

Yield: Serves 4 to 6

For the Sauce:

  • 3 tablespoons extra-virgin olive oil
  • 2-4 garlic cloves, very thinly sliced
  • ¼ teaspoon red-pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 2 basil sprigs, plus more thinly sliced for serving
  • 8 ounces whole wheat spaghetti (not thin spaghetti), broken in half
  • 2 tablespoons grated Parmesan, plus more for serving
  • 1 cup ricotta (optional)

For the Meatballs:

  • 1 pound ground turkey (or substitute veal, pork or beef)
  • ¼ cup panko bread crumbs
  • ¼ cup grated Parmesan
  • 2 tablespoons chopped basil
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 to 2 garlic cloves, finely grated or minced

  1. Heat 2 tablespoons oil in a stove top pressure cooker or Instant Pot on sauté. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant.
  2. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes.
  3. Meanwhile, make the meatballs: In a large bowl, mix together ground meat, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls. (I used a large cookie scoop and placed them on a large plate, shaping them into balls when I placed them into the pot.)
  4. Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot.
  5. Scatter uncooked spaghetti over the sauce.
  6. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
  7. Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti.
  8. Stir in 2 tablespoons Parmesan.
  9. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
  10. Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

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Vegetarian Carbonara with Spinach

This healthy carbonara was unbelievably creamy. It was also absolutely loaded with fresh spinach. Amazing!

The purpose of the smoked gouda topping was to mimic the smokiness of the missing pancetta or bacon in this lighter, vegetarian version of “carbonara.” I thought is was equally delicious with and without it.

This recipe is from The New York Times, contributed by Kay Chun. I used whole wheat spaghetti and increased the garlic. It was a quick and delicious weeknight dish.

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 7-8 cloves garlic, thinly sliced
  • 1 pound whole wheat spaghetti
  • coarse salt and freshly ground black pepper
  • 2 T unsalted butter
  • 1 pound fresh baby spinach
  • red-pepper flakes, to taste, optional
  • ¾ cup grated Parmesan (2 1/2 ounces)
  • 1 T fresh lemon juice
  • ½ cup grated smoked Provolone or Gouda (1 1/2 ounces)
  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
  2. Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta.
  3. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes.
  4. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted.
  5. Stir in the Parmesan and lemon juice; season with salt and pepper.
  6. Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Bucatini with Burst Cherry Tomatoes & Basil

My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂

This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.

Yield: Serves 4 to 6

  • 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
  • Kosher salt
  • 1/2 cup olive oil, plus more for serving
  • 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
  • 4 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds (about 3 pints) grape or cherry tomatoes
  • 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
  • 2-4 T finely chopped fresh flat leaf parsley
  • 3/4 cup (6 oz) fresh whole-milk ricotta cheese
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely ground black pepper
  1. Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
  7. Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.

One-Pan Farro with Tomatoes

This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.

This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.

Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish

  • 3 cups water
  • 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I used Nature’s Promise farro)
  • 1 large onion, preferably Vidalia
  • 4 cloves garlic
  • a generous pound or grape, cherry, or small vine-ripened tomatoes
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 1/2 tablespoons olive oil, plus extra for drizzling
  • basil leaves, cut into thin ribbons, for garnish
  • freshly grated parmesan cheese, for serving, optional
  1. Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
  2. Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
  3. Thinly slice garlic cloves as well.
  4. Halve or quarter the tomatoes.
  5. Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
  6. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
  7. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
  8. Adjust seasonings as desired.
  9. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
  10. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.

Sheet Pan Orzo with Roasted Tomatoes, Lemon, & Mozzarella

I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.

In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!

Yield: Serves 4 to 6

  • 1 pound grape or cherry tomatoes, halved
  • 1 medium-size lemon, thinly sliced into rounds, seeds removed
  • 3 large garlic cloves, very thinly sliced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup dry vermouth or dry white wine
  • 16 oz orzo pasta
  • 3 3/4 cups boiling water
  • 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
  • 6 oz fresh mozzarella cheese, roughly torn by hand
  • 1/4 cup finely grated Parmigiano Reggiano cheese
  1. Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
  2. Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
  3. Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
  4. Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
  5. Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
  6. Stir in the orzo.
  7. Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
  8. Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
  9. Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
  10. Preheat the broiler to high.
  11. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
  12. Remove from the oven and let stand for a few minutes.
  13. Sprinkle the remaining basil over the top just before serving.

Pasta with Kale, Sausage, & Mushrooms

This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.

This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.

  • 1 bunch red or black kale, washed, ribs removed
  • 1 pound sweet or hot Italian sausages
  • 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
  • 8 oz  pound) cremini mushrooms, washed, thinly sliced
  • 8 garlic cloves, peeled, finely chopped
  • 4 shallots, peeled, finely chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock or pasta water
  • 1 T unsalted butter
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan or Romano cheese
  • 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
  • 1 T Kosher salt for the pasta
  1. Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
  2. In a hot pan lightly brown the kale with the olive oil and remove.
  3. Add the mushrooms, shallots, and garlic; sauté until lightly browned.
  4. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  5. Taste and adjust the seasoning with sea salt and pepper.
  6. Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
  7. Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.

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