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
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:
- Wash the herbs and dry them as thoroughly as possible.
- Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
- Combine the herbs with the flour and salt.
- Add the egg and the oil, and combine until distributed throughout.
- 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.)
- Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
- Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
- Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
- 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.)
- 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.)
- Dust with semolina flour or flour, cover with plastic wrap, and set aside.
To Finish the Dish:
- Bring a large pot of water to a boil.
- 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.)
- Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
- When you are ready to cook the pasta, salt the boiling water.
- 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.
- 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.
- Add the cooked cauliflower and/or broccoli to the butter.
- Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
- Add the sliced lemon zest to the butter.
- Toss well with tongs, season with salt and pepper.
- 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:
Posted in Pasta, Recipes, Vegetarian
Tags: balsamic vinegar, basil, broccoli, cauliflower, Dijon, egg pasta, fresh pasta, herb pasta, mustard, parsley, pasta, Romanesco cauliflower, shallots, sun-dried tomatoes, vegetarian
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
- 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.
- 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.
- 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.)
- Add the fresh lemon juice and stir to incorporate.
- 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:
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: chard, dinner, escarole, Italian, kale, orecchiette, paprika, parmesan, pasta, potatoes, rosemary, russet potatoes, soup, thyme, vegetarian, yukon gold potatoes