Category: Pasta

Carbonara

7/18/2022

Ingredients
3 Tbsp. kosher salt, plus more
4 oz., pancetta (Italian bacon) OR thick cut bacon
2 oz. Parmesan
4 large egg yolks 2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni

Optional:
1/2 cup frozen green peas
1 cup sliced Baby Bella Mushrooms, Sauteed

Method

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for late
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, about 10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Source: CLAIRE SAFFITZ, February 5, 2018

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Aromatic Noodles With Lime Peanut Sauce

7/2/2022

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Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Method

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)

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Tomato Zucchini Pasta

7/2/2022

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Ingredients

2 medium-size zucchini (1 pound)
1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
6 T olive oil
3 medium-size garlic cloves, crushed
1/2 t crushed dried red pepper flakes
1/4 c chopped fresh basil
20 small pitted black olives (preferably imported)
salt & pepper to taste
fusilli pasta (or spaghetti)
parmesan cheese on the side

Method

Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
Remove the cores from the tomatoes and cut into 1/2-inch cubes.
Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.

Yield: 4 to 6 servings
Source: Shari Kendall

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Pumpkin Lasagna

7/2/2022

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Ingredients

1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 (4-ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried Italian seasoning
1 (15-ounce) can mixed greens, drained
1 (15-ounce) can 100 percent pure pumpkin
1 (15-ounce) container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

Method

Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.
Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.

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DELICIOUS

Carbonara

Aromatic Noodles With Lime Peanut Sauce

Tomato Zucchini Pasta

Pumpkin Lasagna

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