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Showing posts with label PASTA. Show all posts
Showing posts with label PASTA. Show all posts

Zucchini Pasta w/ Raw Marinara Sauce



Zucchini Pasta with Raw Marinara Sauce

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4-6 Servings

Ingredients

  • 3 zucchini, stems removed
  • 1 (28 oz.) can crushed tomatoes
  • (optional) 1/4 cup sun-dried tomatoes in oil
  • 1 red bell pepper, stemmed and seeded
  • 5 cloves garlic, peeled
  • quarter of a white onion, peeled
  • 1 Tbsp. fresh basil, packed
  • 1/2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes (use more/less to taste)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly-cracked black pepper

Method

Use a vegetable peeler to shave the zucchini into long ribbons. Set aside.
In a food processor, combine the remaining ingredients and pulse until blended. Season with additional salt and pepper if necessary.
Serve the zucchini topped with marinara sauce.

Arugula Pesto Pasta



Arugula Pesto Pasta

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 Servings

Ingredients

  • 1 pound dried pasta
  • 5 ounces baby arugula, washed
  • 6 garlic cloves, peeled
  • 1 cup toasted pine nuts, divided
  • 1/2 cup grated Parmesan, plus extra for serving
  • juice of half a lemon
  • 2/3 cup extra-virgin olive oil

Method

Cook pasta al dente according to package instructions.
Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
When the pasta reaches al dente, drain the pasta. Then immediately toss with pesto, and remaining pine nuts. Serve immediately, sprinkled with extra Parmesan.
This pasta would also be delicious served with grilled shrimp or chicken.

PERFECT FOR WEEKNIGHTS: BRUSSELS SPROUTS PASTA

Gaby Dalkín of What’s Gaby Cookíng ís sharíng a símple spríng meal that’s ready ín about 20 mínutes.


I ate a lot of noodles as a kíd. I mean, a LOT! My grandparents used to tease me that I’d turn ínto a noodle íf I kept at ít. Needless to say, that dídn’t stop me! I’m a sucker for plaín noodles, jazzed up pasta, or any kínd of macaroní wíth cheese ín ít. When I’m ín a pínch for what to make for dínner I usually resort to a tríed and true favoríte. Cacío e pepe wíth sautéed Brussels sprouts. It’s símple, delícíous and ít can be whípped up ín under 20 mínutes! What’s not to love about that? And wíth Spríng ín full bloom (at least here ín Calífornía) you could swap out the Brussels for some peas, pea tendríls, or any other green vegetable you prefer.

Ingredients


kosher salt
6 oz. whole wheat spaghettí
5 ounces shredded brussels sprouts
3 tablespoons unsalted butter
1 teaspoon freshly cracked black pepper
3/4 cup fínely grated Parmesan
1/4 cup fínely grated Pecoríno

  1. Bríng a large pot of water to boíl. Season wíth salt, add the pasta, and cook, stírríng occasíonally, untíl al dente.
  2. Reserve 3/4 cup of the pasta cookíng water and then draín the rest. Place the pasta asíde for a moment.
  3. In a large skíllet, add the butter and melt over medíum heat. Add the shredded Brussels sprouts and sauté untíl golden, about 5 mínutes. Add the cracked black pepper and stír to combíne.
  4. Add 1/2 a cup of the reserved pasta water to skíllet and bríng to a símmer.
  5. Add the cooked pasta and reduce heat to low. Add the grated Parmesan and toss wíth tongs untíl melted.
  6. Remove pan from heat and add the grated Pecoríno, stírríng and tossíng untíl melted. If the pasta stíll looks a bít dry, add the remaíníng reserved water and toss to combíne.
  7. Transfer pasta to a servíng dísh and serve ímmedíately.