Yields: 12 stuffed manicotti
Cook the manicotti as directed. Drain and rinse with cold water. Set aside.
Grease 13x9 glass baking dish liberally with butter or cooking spray.
For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.
Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!
submitted by Erica Regan from www.foodnetwork.com
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Sugar Snap Stir Fry
12 ounces dried pasta of choice, such as fettuccine or rice noodles
Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic
1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion
1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.
2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.
3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.
4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.
- inspired by Simply in Season
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Fettucine with Arugula and Goat Cheese
Serves 4
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table
Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.
Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.
From Sicilian Vegetarian Cooking by John Penza
Sue's Portuguese Kale Soup
6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
Sesame Pasta Salad with Mizuna
2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Pasta with Caramelized Onion Sauce
4-5 servings
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
Pesto Pasta Salad
Serves 4
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
Penne with Ricotta and Green Garlic Sauce
Ingredients
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
Penne with Kale and White Beans
1 ½ lbs Kale
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
Asian Style Pasta
Serves 4
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
Creamy Swiss Chard Pasta
1 lb swiss chard (weigh with stems on)
1 Tbs olive oil
2 cloves garlic, smashed
¼ cup chopped onion
2 large tomatoes, chopped
½ cup fat free sour cream or plain yogurt
½ cup low fat milk (recipe stated 2%)
¼ cup parmesan cheese
pasta cooked as you like it
Wash chard and rip or cut leaves into small pieces. Heat oil in large saucepan (2 quart) over medium-high heat, 1-2 min. Saute chard, garlic and onions 1-2 min., stirring occasionally. Add the rest of the ingredients (including cooked pasta). Stir well. Serve warm.
1 Tbs olive oil
2 cloves garlic, smashed
¼ cup chopped onion
2 large tomatoes, chopped
½ cup fat free sour cream or plain yogurt
½ cup low fat milk (recipe stated 2%)
¼ cup parmesan cheese
pasta cooked as you like it
Wash chard and rip or cut leaves into small pieces. Heat oil in large saucepan (2 quart) over medium-high heat, 1-2 min. Saute chard, garlic and onions 1-2 min., stirring occasionally. Add the rest of the ingredients (including cooked pasta). Stir well. Serve warm.
Broccoli Linguine
1 lb. Italian linguine
1/3 c. olive oil
4 cloves garlic, mashed or minced fine
1 large bunch broccoli, finely chopped, including 1-2 inches of stems
3-4 oz. grated Romano or Parmesan cheese
¾ c. walnuts
½ c. sliced pitted black olives
salt and pepper to taste
Cook linguine according to package directions until al dente, tender but not mushy; drain. Heat olive oil in large skillet and saute garlic until golden. Add chopped broccoli, walnuts, and olives; cook and stir over moderated heat until very hot. Season to taste. Pour over linguine. Sprinkle grated cheese on top and serve immediately.
1/3 c. olive oil
4 cloves garlic, mashed or minced fine
1 large bunch broccoli, finely chopped, including 1-2 inches of stems
3-4 oz. grated Romano or Parmesan cheese
¾ c. walnuts
½ c. sliced pitted black olives
salt and pepper to taste
Cook linguine according to package directions until al dente, tender but not mushy; drain. Heat olive oil in large skillet and saute garlic until golden. Add chopped broccoli, walnuts, and olives; cook and stir over moderated heat until very hot. Season to taste. Pour over linguine. Sprinkle grated cheese on top and serve immediately.
Zucchini with Mustard-Dill Sauce
3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
Fettucine in Creamy Mushroom and Sage Sauce
8 ounces spinach fettuccine pasta
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
Sorrel Sauce
We’ve enjoyed pasta with a similar sauce using fresh parsley and lemon (w/out the puree step). This can be used with poached white fish, salmon or pasta. Don’t include the central stem of the sorrel if tough.
4 oz. sorrel, chopped
½ pint of fish, vegetable or chicken stock
½ oz. butter
1 Tbs. flour
4 Tbs. cream
salt and freshly ground black pepper
Simmer the sorrel leaves in the stock for 5 mins.; allow to cool slightly, then puree in a blender or food processor. Melt the butter in a saucepan, add flour and stir over gentle heat until blended. Add the sorrel puree to pan and simmer for ~ 4 mins., stirring. Add the cream and season to taste. Serve immediately.
Submitted by Cheryl Rowell; from The Herbal Yearbook
4 oz. sorrel, chopped
½ pint of fish, vegetable or chicken stock
½ oz. butter
1 Tbs. flour
4 Tbs. cream
salt and freshly ground black pepper
Simmer the sorrel leaves in the stock for 5 mins.; allow to cool slightly, then puree in a blender or food processor. Melt the butter in a saucepan, add flour and stir over gentle heat until blended. Add the sorrel puree to pan and simmer for ~ 4 mins., stirring. Add the cream and season to taste. Serve immediately.
Submitted by Cheryl Rowell; from The Herbal Yearbook
Arugula Pesto
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Serve the pesto over some freshly cooked pasta or boiled potatoes.
(Found on gourmetsleuth.com)
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
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