Tag Archives: pasta

Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

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This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading

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Spaghetti with Cauliflower Pesto

6 Sep

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She’s a beaut, right?

Obviously I could not resist lugging home a head each of orange and purple cauliflower on top of my already heavy farmer’s market haul of melon, tomatoes, summer squash, eggs, and my newest obsession, maple cream!

I am such a sucker for roasted cauliflower. I love how it gets those golden-brown roasted marks, and packs a salty, slightly oily bite. But, it is important to try new things, and there is SO much happening with cauliflower these days.

I thought about making a purple cauliflower soup or a cauliflower gratin, but, desperate to hang on to the summer, I was not yet ready to dive into those cozier, creamier fall foods. After tossing around ideas of the ever-trendy cauliflower rice/couscous, cauliflower pizza crust, and cauliflower pasta sauce, I turned to my trusty food maven, Deb Perelman, who has a recipe in her cookbook for…CAULIFLOWER PESTO.

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Cauliflower pesto is made with raw cauliflower pulsed in a food processor (I took the Italian grandmother way/the hard route and hand-chopped/used my blender) and combined with a separate pulsed mix of brine-y, pesto-y ingredients: capers, garlic, Parmesan, pine nuts, herbs. Continue reading

Sardine Pastas!

21 Jun

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 Brother/Sister Pasta with Sardines

I’m new to the whole “fish in tins” thing. Fresh fish is great, but I am picky about where it comes from, etc., etc., so I don’t buy it often. And even though I love my vegetarian-friendly chia seeds and ground flaxseeds, I always feel like I should be eating more fish.

(Re: the recent news about the updated recommendations for pregnant women and children to eat more fish…not that I am pregnant, or a child, but nonetheless, a little fish in the diet is good for the brain, the heart, the body)

I took a big step (for me) last year and started to eat canned tuna fish. Not bad. Not great. But I do it for my health, right? It’s good to change up the diet, add some variety to the mix. And you can keep it in the pantry to have on-hand.

This year, I am taking the “fish in tins” challenge. Bring it on sardines and anchovies. These smaller fish are supposed to be more sustainable, plus, anchovies can add a nice salty flavor to dishes and sauces, and sardines are a hot “super food” bursting with healthy omega-3 fat. A few months ago, I tried sardines from the tin for my first time. Last month, I bought anchovy paste and made my own version of fish sauce to go into a curry. I was definitely scared, but I persisted and came out strong in the end.

I can now say that I enjoy a nice pasta with sardines sprinkled throughout. I buy the boneless skinless sardines packed in olive oil. (I know, I’m not a true sardine fan until I can enjoy them skin, bones, and all, but this is a process…I’ll get there soon).

This was my first run at sardine pasta, adapted from Ellie Krieger’s Weeknight Wonders cookbook:

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Whole wheat fusilli pasta with broccoli rabe, pine nuts, golden raisins, and sardines. I added Parmesan on top. And it was SO good!

The sardines got added at the last minute before serving. The worst part about fish is the fishy smell, so I was pleased that the sardines had a very mild fishy smell only if they got too hot, but a smell so delicate that I was not offended.

I recently made a version of Ellie’s Pasta with Sardines with my brother. The pasta was a combination of Ellie’s recipe and my Throw Together Late Spring/Early Summer Pasta.

Instead of broccoli rabe, my brother and I used asparagus ribbons, fresh spring garlic, swiss chard, and cremini mushroom slices. We used toasted pine nuts, but no raisins this time.

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Brother/Sister Pasta with Sardines

Once you have the basic method down, you can always substitute your favorite vegetables and nuts/seeds. You can omit the raisins or keep them. Parmesan is optional, but I love the salty tufts on top of my pasta.

Don’t forget to always save your pasta water!

Pasta with Sardines and Vegetables

Adapted from Ellie Krieger

Makes about 4 servings

3 small tablespoons pine nuts (or whatever nut you like)

1 small bunch (3/4 lb. or so) of broccoli rabe (or a combination of whatever seasonal vegetables you have)

4 cloves garlic (in the spring, look for fresh garlic!)

1 can olive-oil packed sardines (Ellie uses 2, I just used 1…up to you; I like the boneless/skinless kind)

12 ounces whole-wheat or regular fusilli or spaghetti

3 tablespoons olive oil

1/4 cup raisins (optional)

salt and pepper and red pepper flakes, to taste

grated Parmesan, for serving

Bring a large pot of water to a boil. While the water is heating, toast the pine nuts in dry skillet over medium-high heat until fragrant, about 4 minutes. Transfer to a plate to cool.

Trim the tough ends from the broccoli rabe, then chop the rest, including the leaves, into 1/2-inch pieces (or, prepare/chop your other vegetables how you like). Roughly chop the garlic and drain the sardines.

Cook the pasta for 1 minute less than it says on the package directions; drain, reserving 1 cup of the cooking water *If using asparagus or zucchini ribbons, drop them into the pasta water 1-2 minutes before you drain the pasta. While the pasta is cooking, heat the oil in a large skillet (you can use the same one you toasted the pine nuts in) over medium-high heat. Add the broccoli rabe, raise the heat to high, and cook, stirring, until it is crisp-tender, 2 to 3 minutes. Add the garlic and cook for 1 minute more.

Add the drained pasta to the vegetable skillet. Add the sardines, the raisins, the pasta cooking water, toasted pine nuts, and the salt/pepper/red pepper flakes. Turn the heat to medium-high and toss to warm through, 1 to 2 minutes. The sardines will break up as you toss. Serve each bowl with a little grated Parmesan on top.

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Pasta with Sardines Broccoli Rabe 

Throw-Together Late Spring/Early Summer Pasta

8 Jun

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I’m back in New York after visiting California for 10 days, five in the Bay Area with friends and five in Los Angeles with family. All of the summer produce was in full swing: stone fruit, cherries, berries,  summer squashes, tomatoes…

New York greenmarkets literally just started selling strawberries, and rhubarb and asparagus are still hanging on, even into the month of June (this is rare according to my greenmarket vendor).

While I had a giant list of restaurants to eat at, I found myself cooking and baking quite often during my California visit.

I made a plum galette using this recipe as a guide (I didn’t use almonds to keep things simple). I made Smitten Kitchen’s brown butter salted rice crispy treats. I made the Silver Palate’s  zucchini bread. I made lots of smoothies. I made poached eggs and veggie egg scrambles. Simple things, but so nourishing.

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I found myself making this throw-together pasta twice, once in the Bay Area and once in Los Angeles. The trick: save about 1/2-3/4 cup of the water that you use to cook the pasta in. Adding back the hot starchy water keeps the veggie-filled pasta creamy and coated.

I made this pasta the first time in Berkeley, with my friends Sara and Nir. We used a mix of chard and kale, onion, ribboned asparagus, basil, and lemon zest. Pasta water, Parmesan, a splash of red wine vinegar, and salt and pepper were added as finishing touches. A great vegetarian meal. To go with the pasta, Sara made us a colorful salad with lemon dressing, and Nir made his cheesy garlic olive oiled bread.

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Sara, Nir, and I loved the pasta so much, so I made it again for my parents on my last night in L.A. My mom grilled some sausages and we added them into the pasta at the end. I used zucchini ribbons instead of asparagus. No basil, but some rosemary on the side. And lemon zest and juice this time instead of a splash of vinegar.

Remember: save your cooking water. It makes all the difference.

New York, I’m waiting very patiently for the rest of the summer produce to arrive. Until then, I’m eating as much rhubarb, strawberry, young greens, and asparagus as I can.

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Throw Together Late Spring/Early Summer Pasta

makes about 3-4 servings

1/2 pound pasta (if you can find it, use mini penne)

1-2 tablespoons olive oil

2 medium zucchini or 1/2 bunch of asparagus

1/2 onion, red or white

1-2 cloves garlic

1 small bunch kale or chard

zest and juice from 1 small lemon

Salt and pepper, to taste

Parmesan cheese, to taste

Grilled sausage (I used a chicken cilantro sausage), optional

Using a vegetable peeler and holding one end of the vegetable, shave the zucchini (or asparagus) into long ribbons. Chop the onion, mince the garlic, and chop the kale and/or chard (you can use the chard stems but not the kale stems).

Bring a large pot of water to a boil. Once boiling, add a hefty amount of salt and the pasta. Cook according to the package directions or until al dente. In the last minute of cooking, drop the zucchini or asparagus ribbons into the boiling water. When the pasta is cooked, drain the pasta/vegetable ribbon mixture. *SAVE 1/2-3/4 cup of the water and set aside.*

Heat the grill and grill some sausages. Once grilled, cut them up into bite-size pieces. (alternatively, you could cut the sausages up and saute them in the skillet with the kale, or omit altogether to keep things vegetarian).

Heat the olive oil in a large skillet. Add the onion and saute for about 5 minutes. Add the garlic and saute for another minute. Add the kale and cook until just wilted. Turn off the heat.

Mix the cooked pasta/ribbons in with the sauteed onions and greens mixture. Pour in the reserved pasta water and toss. Toss in the lemon zest and juice. Mix in the grilled sausages. Add salt and pepper and Parmesan to taste.

You’ll want seconds. Trust me. 

Creamy Cauliflower Pasta Sauce

3 Aug

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I recently made the Peas and Shells Alfredo from the Smitten Kitchen Cookbook. Of course, it was outstanding, and dinner was ready by the time the shells finished boiling.

I try, however, to save a heavy pasta cream sauce for those special comfort dinners. Today’s recipe is a riff on that heavier sauce. There’s still shells, there’s still peas, but no cream! The sauce is thickened with boiled and pureed cauliflower, and wow is it good.

Cauliflower is part of the cruciferous vegetable family, along with broccoli, kale, collards, and cabbage. It is a rich source of vitamins C and K, thus providing antioxidant and anti-inflammatory benefits! You can read more about cruciferous veggies here.

To make this pasta sauce, cauliflower gets boiled and pureed in a blender with milk (you could use non-dairy milk to make the sauce vegan). Added to a saucepan with some nutritional yeast, a little garlic, salt, pepper, and a dash of hot sauce, you would never know there was a vegetable hiding in all of that goodness.

I’ve heard the buzz about making mashed cauliflower. It is supposed to be a great alternative to starchy mashed potatoes. Even Bill Clinton agrees. Maybe as the season turns to fall I will experiment with cauliflower mashes…

Until then, this cauliflower cream sauce hits the spot. I used 1% milk (cow’s milk), which allowed my sauce to still fit the healthy bill without compromising on a creamy, luxurious taste. If you still want a little more decadence, you could always stir in a small pat of butter and a grate of cheese to the sauce. I won’t tell if you won’t…

Creamy Cauliflower Pasta Sauce

adapted from Baker Bettie 

serves 8

**NOTE: I recommend preparing the sauce and saving leftovers in a tupperware.  Cook the pasta as needed, to order. It tastes fresher.

1 head of cauliflower 

2 cups of milk 

3 cloves garlic, minced

2 tablespoons nutritional yeast

salt and pepper

1 lb of pasta (I used various pasta shapes throughout the week with this sauce: shells, angel hair, and egg noodles)

vegetables of choice (I used some frozen peas and a few fresh cherry tomatoes)

optional: fresh basil, dash of red pepper flakes, pat of butter, grate of cheese…

Bring a large pot of water to a boil. While the water is heating up, chop the cauliflower into florets. Boil the cauliflower for 15 minutes, or until very tender. Strain the cauliflower.

In batches, place the cauliflower in the blender with the milk (I did this in 2 batches). Blend until very smooth. Pour the mixture into a saucepan over medium heat. Add the garlic, nutritional yeast, and salt and pepper to taste.

Bring some more water to boil and cook your pasta until al dente (if using frozen peas, add them to the boiling water during the last 2 minutes of cooking). Combine the pasta, peas and tomatoes, and sauce. Toss with your favorite accouterment and enjoy!

“Pasta Mondays”: Pasta Shells with Tomato and Eggplant

25 Jun

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It’s been a busy June this year. Before the month slips by, I will share a simple recipe for a pasta dinner. Shells with Tomato and Eggplant.

Pasta Mondays have been happening a lot this month. Pasta offers carb-filled comfort, and when tossed with seasonal produce, feels light and quick (I’ve been on a beans/eggs/tortillas kick, lately as well…). Just what I need to keep me pumped for the busy days ahead.

Below is a photo of whole wheat angel hair pasta with summer squash, toasted walnuts, goat cheese, and Pecorino:

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I turned the leftover sautéed squash into another pasta meal, adding tomato sauce, kale, and “whipped” cottage cheese (my latest obsession, it has the consistency of ricotta but with more protein!):

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This week’s pasta dinner was inspired by an amazing eggplant-based vegan sandwich I ate over the weekend at the Smorgasburg in DUMBO. The sandwich was made by Bombay Sandwich, Co. It had roasted eggplant, onions, and tomato seasoned with cumin, carom seed, asafetida, and jaggery. The sandwich was topped with various chutneys, carrot & mustard seed pickle, fresh cut cilantro & Haldiram’s crunchy chickpea flakes, and was toasted on local seven grain bread from Orwashers Artisan Bakery.

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With eggplant on the brain, and leftover tomato sauce in my fridge, this week’s Pasta Monday was set. I recently acquired some basil plants that I potted and set on my windowsill, and nothing screams pasta and tomatoes like fresh basil! I decided to go cheese-less tonight, but I added a sprinkle of nutritional yeast for a little flavor and substance.

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Shells with Tomato and Eggplant

serves 4, loosely adapted from Martha Rose Shulman 

8 oz dry shell shape pasta

1-2 tablespoons olive oil

2 small to medium size or 1 large eggplant, cubed

3 garlic cloves, sliced

1-2 cups prepared tomato sauce (try to find a high quality brand with no added sugar, or purchase it at your farmer’s market if you can)

small handful of fresh basil, lightly chopped

salt and fresh ground pepper, to taste

optional: nutritional yeast…or Parmesan or ricotta…

Get your water boiling in a pot. Once boiling, salt the water and add the pasta.

Meanwhile, in a skillet, heat olive oil over medium-high heat. When it begins to ripple, add the eggplant and garlic. Cook, stirring often, until the edges are nicely browned, about 10 minutes. Cover, turn the heat to medium, and continue to cook, shaking the pan often, until the eggplant is thoroughly softened, about 10 more minutes.

Add the tomato sauce, stir together, and heat through. Remove from heat and keep warm.

Drain the pasta, and toss with the tomato sauce and eggplant mixture. Top the pasta with fresh basil, salt, and fresh ground pepper. If using, sprinkle on top nutritional yeast or fresh cheese.

Peas and Shells Alfredo

9 May

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Springtime comfort food at it’s finest. Whole wheat pasta shells with spring peas, soakin’ it up in a rich, creamy sauce.

I found the finest asparagus at the farmer’s market to pair with this saucy pasta. Thin asparagus is the name of the game; if you can get your hands on some, it’s a whole new experience than the regular fatties we are so used to seeing.

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The Smitten Kitchen Cookbook is packed with outstanding, fool-proof recipes that are actually quite simple and definitely doable in a small NYC kitchen. So far I’ve made her Cranberry Crumb Bars, Spatchcocked Flat-Roasted Chicken, Turkey Meatballs, and Deep-Dish Apple Pie…

This pasta is a one-pot recipe with just a few ingredients that come together quickly for a weeknight meal.

Did I mention this is HOMEMADE ALFREDO PASTA?! And heck is it better than than the Alfredo I remember as a kid (psst…for the vegans, check out this recipe for vegan fettuccine Alfredo made with a cashew cream).

While I omitted adding chopped herbs to the shells, I certainly wish I had some on hand. The one ingredient that I think is not to be skipped under any circumstances is the lemon zest. The citrus zing balances out the creamy, cheesy sauce and keeps everything nice and bright.

Peas and Shells Alfredo

recipe from Shutterbean, originally from the Smitten Kitchen Cookbook

1/2 lb of dried small pasta shells (I used whole wheat)

1 cup organic sweet peas (I used frozen ones…no fresh ones at the market yet…)

1 cup heavy cream

2-3 tablespoons butter (depending on how rich you want the sauce to be)

zest from 1 medium size lemon

1 cup grated Parmesan

fresh ground black pepper and salt, to taste

Bring a large pot of salted water to boil. Add the pasta, and cook according to package instructions. Add peas to cook during the last minute of pasta cooking time. Reserve 1/2 cup cooking water, set aside. Drain the pasta and the peas.

Dry out the pasta pot, and pour in the heavy cream. Bring the cream to a simmer, and cook until slightly reduced, about 4 minutes, stirring frequently. Add the butter, and stir it until it has melted. Generously season the sauce with freshly ground black pepper, add a pinch of salt as well as the lemon zest. Add 3/4 cup Parmesan, and stir it until the sauce is smooth; then toss in the drained pasta & peas. Cook the pasta in the sauce for 2 minutes, until the sauce has slightly thickened. Add the reserved pasta water by the spoonful if needed to loosen up the sauce.

Divide the pasta among bowls. Garnish with remaining Parmesan, a touch of salt, and a squeeze of lemon.