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
- 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.
- Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes.
- 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.)
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot.
- Scatter uncooked spaghetti over the sauce.
- Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti.
- Stir in 2 tablespoons Parmesan.
- 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.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Posted in Holiday, Pasta, Pressure Cooker, Quick, Recipes
Tags: basil, dinner, ground beef, ground turkey, Instant Pot, Italian, meatballs, parmesan, Parmigiano Reggiano, pasta, pressure cooker, ricotta, spaghetti, Super Bowl, whole wheat
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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
- Heat the oven to 425 degrees, preferably on convection roast.
- 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.
- 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.
- 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.
- 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.
- Stir in the orzo and cook until softened, 8 to 10 minutes.
- Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper.
- Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
Posted in Pasta, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, coriander, coriander seeds, eggplant, feta, green lentils, legumes, lemon, lemon zest, lentils, orzo, pasta, ricotta salata, roasted, soup, stew, vegetarian
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
- 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.)
- Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
- Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
- 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.
- Reserving 1 cup of the pasta cooking liquid, drain the pasta.
- 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.
- 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.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: angel hair, basil, bucatini, cherry tomatoes, dinner, easy, fast, Gail Simmons, grape tomatoes, Italian, Parmigiano Reggiano, parsley, pasta, red onion, ricotta, spaghetti, spaghettini, summer, vegan, vegetarian
This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂
This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!
Yield: Serves 6
- 4 T (1/2 stick) unsalted butter, cut into 4 pieces
- 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
- 1 large zucchini, chopped into 1/2-inch pieces
- 1 1/2 to 2 tsp kosher salt
- 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
- 3 cups boiling water
- 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
- Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
- Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
- Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
- Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
- Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
- Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
- Transfer the couscous to the bowl with the corn mixture.
- Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
- Serve sprinkled with remaining basil.
Posted in Recipes, Sides, Vegetarian
Tags: basil, browned butter, corn, couscous, Harvest Grain Blend, israeli couscous, pasta, sheet pan, side, side dish, summer, vegetarian, zucchini
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 (½ 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
- 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.
- In a hot pan lightly brown the kale with the olive oil and remove.
- Add the mushrooms, shallots, and garlic; sauté until lightly browned.
- 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.
- Taste and adjust the seasoning with sea salt and pepper.
- 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.
- Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.
Posted in Greens, Pasta, Pork, Quick, Recipes, Vegetarian
Tags: black kale, cremini, cremini mushrooms, fast, Italian sausage, kale, mushrooms, parmesan, pasta, pork sausage, quick, red kale, shallots, shiitake mushrooms, shiitakes, vegetarian
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I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.
This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!
Yield: Serves 6 to 8
- 2 1/4 pounds thin asparagus spears
- 6 garlic cloves, peeled
- 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
- 3/4 cup (12 tablespoons) heavy cream
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- coarse salt and freshly ground black pepper, to taste
- 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
- 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
- Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
- Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
- Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
- Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
- Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
- Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
- Add to the sauce along with about half of the Parmesan and toss together.
- Serve with the remaining Parmesan.
Two Years Ago: Linguine with Asparagus & Egg
Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg
Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms
Five Years Ago: Baked Shells with Cauliflower & Taleggio
Posted in Pasta, Recipes, Vegetarian
Tags: asparagus, basil, cream, dinner, herbs, mint, oregano, pappardelle, parmesan, Parmigiano Reggiano, parsley, pasta, River Cafe, spring, tagliatelle, vegetarian
I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.
We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.
1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
1 14-ounce can diced tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces fontina, coarsely grated
2 ounces extra sharp cheddar, coarsely grated
2 ounces Parmesan, finely grated
1½ cups heavy cream
coarse salt and freshly ground black pepper
½ head of cauliflower, coarsely chopped
room-temperature butter or nonstick cooking oil spray (for pan)
- fresh herbs such as thyme, basil, or parsley, for garnish, optional
Preheat oven to 350°, preferably on convection.
Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
Add cauliflower and cooked pasta and toss to coat.
Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
Scrape in pasta mixture and spread out into an even layer.
Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425◦, preferably on convection.
Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
Let cool slightly before serving. Garnish with fresh herbs, as desired.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: basil, Capunti, casserole, cauliflower, cheddar, fontina, Italian, kid friendly, kid-friendly dinner, macaroni and cheese, mozzarella, parmesan, Parmigiano Reggiani, parsley, pasta, sharp cheddar cheese, thyme, tomatoes, vegetarian