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Tis the season for light but filling pastas that make use of leftover veggies (maybe even from your own garden)! This bright dish is rounded out with the addition of mild, protein-rich canellini beans, which don't detract from the fresh flavors of the veggies.
12 oz short cut Pasta (like penne or fusilli) 1 Tbsp Olive Oil 2 cloves Garlic, minced 1 medium Zucchini, sliced in to ribbons 2 cups Grape Tomatoes ¼ cup Pesto 3 cups Arugula, torn Salt and Pepper 8 oz Fresh Mozzarella, diced Dash Red Pepper Flakes Handful fresh Basil, torn 3 tbsp Pine Nuts, toasted Shredded parmesan Cook pasta according to package directions, reserving ½ cup of pasta water before draining. Meanwhile, heat large pan over medium high heat. Add oil and garlic, allowing to warm and become fragrant for 1 minute. Add tomatoes and let sit until they begin to blister, stirring occasionally. Add zucchini and saute until brownish and soft. Add beans, pesto, arugula, and red pepper flakes, and heat thoroughly. Add mozzarella, pasta and as much reserved pasta water as needed. Add fresh basil last. Top with basil, pine nuts and parmesan.
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In light of all the brussels sprouts in my life lately (and my new obsession with combining them lemon and butter), I found a way to pull them into a simple, tangy pasta that's quick to throw together on a weeknight. Any type of pasta will do (I'm imagining whole wheat or a gluten-free version would be just fine). Just make sure you eat it all this first night, as I found the reheated version doesn't quite cut it.
1/2 lb short cut Pasta 2 cups Brussels Sprouts, trimmed and quartered 1 cup Pistachios, shelled and chopped 4 tbsp Butter 3/4 cup Greek Yogurt Juice and zest of 1 lemon 1/2 cup Parmesan, shredded Salt and pepper, as needed Cook pasta according to package directions, salting water before boiling. Meanwhile, heat butter in large pan on medium-high heat, allowing it to get to just browning point. Add brussels sprouts, sauteing until soft, about 6 minutes. Add pistachios, lemon juice and zest and saute for another minute or two. Drain pasta, reserving 1/4 cup pasta water. Add pasta, water and yogurt to brussels sprouts pan, mixing thoroughly until combined. Add salt and pepper as needed. Spoon into serving bowls, topping with parmesan. Serve immediately. Serves 2-3.  Check out 30 Days 30 Ways with Macaroni and Cheese for more amazing takes on this old classic.
1 lb short-cut pasta, such as Gemelli 3 oz Black Truffle Butter 1/2 cup all-purpose Flour 1 quart Whole Milk, heated 1/4 cup Brown Mustard 12 oz Wisconsin Gruyere Cheese, grated 4 oz Wisconsin Sharp Cheddar, grated 4 oz Wisconsin Fontina, grated 1 tsp freshly ground Black Pepper 1-1/2 tbsp salt 3 slices Rye Bread 1 tbsp Butter 1 tsp Garlic Salt Preheat oven to 375 degrees. Prepare pasta according to package directions, removing it from the water a minute or two before cooking time to make sure it’s appropriately al dente. Drain pasta and set aside. While pasta is cooking, toast the rye bread. When finished, lightly butter toast, then coarsely chop and throw in the food processor. Add garlic salt and pulse until bread is crumby. Set aside. Empty the quart of milk into one large saucepan, on medium-high heat. Stir occasionally. In another large saucepan, melt the truffle butter. Once liquid, stir in the flour. Cook for a few minutes, stirring continuously, until butter and flour are thick and creamy. Slowly begin whisking in the hot milk until you have one great white sauce, then add the mustard and combine. Pour mixture into a large bowl with gruyere, cheddar and fontina and combine. Season with salt and pepper, then add drained pasta. Mix well, then transfer to a 13x9 casserole dish. Top with bread crumbs and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve nearly immediately. This is one of my Italian restaurant faves, with a few tasty veggies added. I got the recipe from my new friend Eowyn, a real Italian girl who's considering becoming a veg too. I told her to consider swapping half of the ricotta for tofu (like I do in the lasagne recipe). Ok, so I was watching Rachael Ray the other day and got excited when she was making what looked like a really tasty (and easy!) mac and cheese. Apparently I tuned in after the announcement that this was going to be “reuben” mac and cheese, complete with corned beef and sauerkraut (totally unnecessary). I really liked the cheese and breadcrumb additions, though, so I took the liberty of amending like so! I served with steamed broccoli. |
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