Creamy Tagliatelle with Asparagus & Herbs

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
  1. Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
  2. 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.)
  3. 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.
  4. 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.)
  5. 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.
  6. Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
  7. Add to the sauce along with about half of the Parmesan and toss together.
  8. 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

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Cheesy Baked Pasta with Cauliflower & Tomatoes

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
  1. Preheat oven to 350°, preferably on convection.
  2. 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.
  3. 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.
  4. Add cauliflower and cooked pasta and toss to coat.
  5. Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
  6. Scrape in pasta mixture and spread out into an even layer.
  7. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
  8. Remove foil and increase oven temperature to 425◦, preferably on convection.
  9. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
  10. Let cool slightly before serving. Garnish with fresh herbs, as desired.

Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

One Year Ago: Vegetable Shepherd’s Pie

Two Years Ago: Oscar Night Waffles

Three Years Ago: Chicken Parmesan with Chicken Thighs

Four Years Ago: Chicken, Shrimp, & Clam Jambalaya

Five Years Ago:

Wide Green Noodles with Cauliflower & Mustard-Shallot Butter

I have to share this dish because it was a reminder of an important lesson: Not every dish will be a complete success. It’s the risk taken when trying new recipes- even if they are from a trusted resource.

I am also sharing this dish because I think it can be rescued! I have updated the recipe below. The fresh pasta was lovely, with wonderful color and texture, so that portion of the dish has remained untouched. The mustard-shallot butter was overwhelmingly potent in the finished dish, so the proportions have been modified; I reduced the mustard and shallots by at least one-half.

This dish was so pretty and loaded with wonderful flavors! I was really disappointed that it wasn’t as delicious as it sounded or looked. Especially because it was particularly time-consuming to prepare. 😦 This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison with Edward Espé Brown.

Yield: Serves 2 to 4

For the Fresh Herb Pasta:

  • 1 cup loosely packed herb leaves (I used a mixture of basil and parsley)
  • 1 cup unbleached all-purpose flour
  • large pinch coarse salt
  • 1 large egg, lightly beaten
  • 1 tsp olive oil
  • water, as needed

To Complete the Dish:

  • 1 recipe Fresh Herb Pasta, about 7 oz (recipe above)
  • 7 T unsalted butter, room temperature, divided
  • 1 T strong Dijon mustard
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tsp balsamic vinegar, or more, to taste
  • large handful of arugula, roughly chopped
  • 1 cup bread crumbs
  • 2 sun-dried tomatoes, cut into small pieces
  • 4 cups cauliflower, broccoli, and/or romanesco cauliflower florets, cut into small pieces
  • thin strip lemon peel, very finely slivered
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Parmesan, for garnish

To Make the Fresh Herb Pasta:

  1. Wash the herbs and dry them as thoroughly as possible.
  2. Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
  3. Combine the herbs with the flour and salt.
  4. Add the egg and the oil, and combine until distributed throughout.
  5. Press together to form a dough. If it is too dry, add drops of water, a few at a time, to moisten it and help it come together. (I used 2-3 tsp of additional water.)
  6. Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
  7. Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
  8. Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
  9. Roll the dough through the pasta machine, starting at the widest setting, and reducing until desired thickness is achieved. ‘(I rolled mine out to level 6.)
  10. Cut the strips into desired noodle length, typically 12-inches. Then cut the dough into 1/2-inch wide noodles. (I actually chose to cut mine crosswise into shorter 1/2-inch wide noodles.)
  11. Dust with semolina flour or flour, cover with plastic wrap, and set aside.

To Finish the Dish:

  1. Bring a large pot of water to a boil.
  2. Cream 4 T of the butter with the mustard, shallot, garlic, vinegar, and arugula. (This can be done ahead of time, covered, and set aside until needed.)
  3. Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
  4. When you are ready to cook the pasta, salt the boiling water.
  5. Melt the mustard butter over a low flame and cook to soften the shallots. Add 1/2 cup pasta water and the sun-dried tomatoes.
  6. Steam the cauliflower and/or broccoli in the microwave for 3 to 4 minutes, until tender. Alternatively, the cauliflower and/or broccoli can be dropped into the boiling pasta water, returned to a boil, and cooked for about 1 minute, until tender.
  7. Add the cooked cauliflower and/or broccoli to the butter.
  8. Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
  9. Add the sliced lemon zest to the butter.
  10. Toss well with tongs, season with salt and pepper.
  11. Serve garnished with the bread crumbs and freshly grated Parmesan.

One Year Ago: Garlicky Spaghetti with Mixed Greens

Two Years Ago: Tropical Carrot, Turmeric, & Ginger Smoothie

Three Years Ago: Spinach-Potato Soup

Four Years Ago: Creamy Mushroom Pappardelle

Five Years Ago:

Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 2 cups+ diced onion (I used 1 1/2 large onions)
  • 1 cup diced carrot
  • 1 cup diced fennel or celery
  • coarse salt and freshly ground black pepper
  • 1 bay leaf
  • 1 large thyme sprig or 1/2 tsp dried thyme
  • 5 large garlic cloves, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • parmesan rind, optional
  • 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
  • 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
  • 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
  • ½ pound dried pennette, orecchiette or other small pasta
  • juice of 1 lemon
  • 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
  • freshly grated Parmesan cheese, for garnish
  1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Add the fresh lemon juice and stir to incorporate.
  5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

One-Pot Baked Pasta with Sausage and Broccoli Rabe

So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!

Yield: Serves 6

  • coarse salt
  • 12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
  • 6 large garlic cloves
  • 2 large sprigs sage
  • 1 bunch of broccoli rabe
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage
  • ½ teaspoon crushed red pepper flakes
  • 2 cups half-and-half
  • 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
  1. Place racks in center and upper third of oven; preheat to 325, preferably on convection.
  2. Bring a large pot of water to a boil, for the pasta. Salt generously.
  3. Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
  4. Smash the garlic cloves, peel, and coarsely chop.
  5. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
  6. Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
  7. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
  8. Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  9. Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
  10. Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  11. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  12. Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
  13. During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  14. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  15. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  16. Remove foil and top with remaining cheese.
  17. Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
  18. Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
  19. Let pasta cool a minute or two before serving.
One Year Ago: 

Two Years Ago:

Four Years Ago:

Five Years Ago:

Broccoli Bolognese with Orecchiette

I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.

This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.

Yield: 6 servings

  • 1 1/2 to 2 pounds of broccoli florets
  • coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 to 6 garlic cloves, smashed
  • 12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
  • crushed red pepper flakes
  • 14 to 16 ounces orecchiette
  • 3 tablespoons unsalted butter, cut into pieces
  • 1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
  2. Chop broccoli into small pieces; set aside.
  3. Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
  4. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
  5. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
  6. Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
  7. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
  8. Add butter and stir until melted, then transfer pasta to a large bowl.
  9. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
  10. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One Year Ago: 

Two Years Ago:

Four Years Ago:

Five Years Ago:

Sheet-Pan Spicy Roasted Broccoli Pasta

I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉

This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!

Yield: Serves 6

  • 2 ½ pounds broccoli florets, cut into bite-size pieces
  • tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • teaspoon coarse salt, plus more as needed
  • ½ teaspoon red pepper flakes, or to taste
  • 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
  • cup grated Parmesan cheese
  • cup panko bread crumbs
  • finely grated zest from 1 large lemon
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • fresh lemon juice, for serving (optional)
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
  3. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  5. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  6. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
  7. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  8. Sprinkle with lemon juice to taste, and serve.

One Year Ago: Fresh Ricotta

Two Years Ago: Spaghetti Pizza

Three Years Ago: Penne with Radicchio

Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes

Five Years Ago: Movie Night Pizza

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