Pasta

Summer Squash and Basil Pasta

Summer Squash Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Heat oil in a large skillet over medium.

3
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Spaghetti al Limone

Spaghetti Al Limone

Courtesy of Cook's Illustrated.

Serves 2

1/2 lb spaghetti
Olive Oil
1 small shallot, minced (about 1.5 Tbsp)
1/8 cup heavy cream
1/8 cup lemon juice
1 tsp finely grated lemon zest
1/4 cup finely grated Parmesan cheese, plus more for serving
1 Tbsp shredded fresh basil leaves
Salt and pepper

Bring 2 quarts of water to boil in a saucier pan.
Add 1/2 Tbsp salt and pasta to boiling water.
Cook, stirring frequently, until al dente.
Reserving 1 cup cooking water, drain pasta into a colander and set aside

3
Your rating: None Average: 3 (1 vote)

Cold Sesame Noodles with Summer Vegetables

Cold Sesame Noodle Salad

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil

3.5
Your rating: None Average: 3.5 (2 votes)

Pappardelle with Arugula and Prosciutto

Pappardelle with Arugula and Prosciutto

1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

This makes 4 servings

3
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Pasta al Funghi

Another meal from our farmers market expedition in Venice.

  • 1/4 lb mushrooms
  • 1 medium onion, chopped
  • 4 cloves garlic
  • Fresh Rosemary, Sage, basil
  • 2 bay leaves
  • 1/2 cup white wine
  • 1/2 cup cream
  • salt to taste
  • Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta

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Collezione di Paolo Chianti 2011

Trader Joe's: 
No

Dry, full bodied and smooth, 13% ABV

Butternut Squash Mascarpone Agnolotti

Agnolotti

We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

3
Your rating: None Average: 3 (2 votes)

Meat Lasagna

Meat Lasagna

This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.

Serves 6. Bakes in a 9x9 pan.

Meat sauce:

Cook and stir together until meat is brown and onion is tender:

  • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
  • ½ cup chopped onions
  • 2 garlic cloves, minced
  • ½ cup sliced mushrooms
3.5
Your rating: None Average: 3.5 (2 votes)

Cuvee do Clos Baileyana

Trader Joe's: 
No

 

 

Strong, full-bodied Pinot Noir, cherry notes with a strong oak backing.

http://www.baileyana.com/firepeak_vineyard.php

Pasta Salad with Melon, Pancetta, and Ricotta Salata

Pasta Salad with melon, ricotta, pancetta and mint

Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

Ingredients

2 ounces thinly sliced pancetta (Italian bacon)
4 ounces orecchiette (ear-shaped pasta)
3 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
1 1/2 cups 3/4" square diced pieces peeled cantaloupe
1/3 cup coarsely chopped fresh mint

3
Your rating: None Average: 3 (2 votes)

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