PASTA PRIMAVERA with Asparagus and Peas

• ¼ pound sugar snap peas, stems trimmed
• ½ pound asparagus, ends snapped
• 2 tablespoons unsalted butter
• ¾ cup fresh English peas
• ¼ cup thinly sliced spring onion, white part only (or use shallot)
• 2 garlic cloves, finely chopped
• ½ teaspoon fine sea salt, more as needed
• Black pepper, more as needed
• 12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
• ⅔ cup grated Parmigiano-Reggiano, at room temperature
• ½ cup crème fraîche or whole milk Greek yogurt, at room temperature
• 3 tablespoons finely chopped parsley
• 1 tablespoon finely chopped tarragon

• Nutritional Information

Preparation

1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
4. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Spicy Roasted Broccolli Pasta

Ingredients

• 2 ½ pounds broccoli, cut into bite-size florets
• 2 tablespoons extra-virgin olive oil, more as needed
• 1 teaspoon cumin seeds (optional)
• ¾ teaspoon kosher salt, more as needed
• ½ teaspoon red pepper flakes, or to taste
• 12 ounces chiocciole or other tube-shaped pasta
• ⅓ cup grated Parmesan cheese
• ⅓ cup panko bread crumbs
• 1 tablespoon finely grated lemon zest
• ½ teaspoon freshly ground black pepper
• 12 ounces best quality, whole milk ricotta
• Fresh lemon juice, for serving (optional)

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
2. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
3. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
4. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Baked Orzo with Eggplant and Mozzarella

Baked Orzo with Eggplant and Mozzarella
Adapted from Yotam Ottolenghi
Serves 4
1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup (60 ml) olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
1 teaspoon (6 grams) tomato paste
1 1/2 cups (355 ml) vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
3 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.
Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Ingredients

• Extra-virgin olive oil
• 1 small onion, finely diced
• 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
• Salt and pepper
• 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
• 1 ounce basil, about 2 cups loose leaves
• 1 pound ziti or other dry pasta
• 8 ounces ricotta, about 1 cup (see recipe)
• Pinch of crushed red pepper
• Zest of 1 lemon
• 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

• Nutritional Information

Preparation

1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
2. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
3. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
4. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

21st Century Caponata (from Greg Atkinson)

This Sicilan style eggplant appetizer is delicious served over brown rice, tossed with pasta or as an appetizer with crackers. With hummus, olives and feta, it makes an appetizer platter.

Cut a large eggplant into 1-inch cubes. Toss with 1 T. salt and let it stand at room temp in a colander for 10 minutes to drain off the bitter juices Then toss with olive oil and spread on a cookie sheet and roast at 400 degrees until soft and slightly browned, about 20 minutes.

Meanwhile, chop a red onion and two stalks of celery and saute in olive oil. until onions are beginning to brown. Add 1 T. dried oregano leaves and 1 T. chopped garlic and cook 1 minute longer.

Transfer to a bowl, stir in the eggplant plus 1/4 cup white balsamic vinegar, 1/4 cup capers, drained, 1 cup julienne-cut strips of sun-dried tomatoes in oil. Add salt and pepper to taste. Let the mixture stand at room temp for at least 10 minutes before serving. Caponata keeps well in the refrigerator for a week.

Buckwheat Noodles with Brown Butter and Cabbages

Katie recommends this quick recipe from Deborah Madison's The Savory Way:

6 T. brown butter
2 garlic cloves, minced
1/2 pound Brussels sprouts, the leaves separated
1/4 cup water
salt
1 pound nappa cabbage, thinly sliced
10-12 oz. buckwheat noodles
3T. chopped parsley
1 bunch of scallions, including some of the green part, sliced into rounds
1/4 cup Gruyere or Fontina cheese
1 T. roasted black or white sesame seeds
freshly ground pepper

Bring a large pot of water to a boil for the pasta and prepare the vegetables while it is heating.

Heat 2 T. of the butter in a wide skillet, add the garlic and Brussels sprouts leaves, and cook over medium heat, turning the leaves frequently until they begin to shine, after a minute or two. Add the water and a little salt and cook until the leaves are sweet and tender, about 3-4 minutes more. Add water, if needed, in small increments. Once the sprouts are cooked, add the cabbage and cook until it's wilted. Season with salt and set aside.

Salt the past water, then add the pasta. When done, drain and add it directly to the vegetables. Add the remaining butter, parlsey, scallions, cheese and sesame seeds, and combine gently. Season with pepper and serve.

Tortellini with Kale and Garlic Bread Crumbs

The Crumbs
1 Tbs. olive oil
2 garlic cloves, minced
1 cup fresh whole wheat bread crumbs (about 2 slices of bread)
1 Tbs. fresh mixed herbs, chopped (I used basil and rosemary)

The Pasta
1 lb kale
3 Tbs. olive oil
4 garlic cloves
1/4 tsp. crushed red pepper flakes
1 lb. frozen cheese tortellini
2 tsp. balsamic vinegar
1/4 tsp. salt
Freshly ground black pepper
2 Tbs. grated parmesean cheese

To prepare the crumbs, heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Stir in bread crumbs and cook until toasted, tossing often, about 5 minutes. Stir in herbs. Scrape mixture into a bowl to cool. Don't wash out skillet

Bring a large pot of water to a boil and cook the tortellini

Prepare the kale by ripping of the stems, then cutting the leaves into shreds. Put the kale in a large bowl of water to rinse.

In the skillet, heat 2 Tbs. of olive oil over medium heat. Add the garlic and red pepper flakes and cook 30 seconds. Add the strips of kale without fully drying it so that the water goes into the skillet too. Stir to coat the kale in the oil and garlic then cover the skillet tightly and cook the kale until it's wilted and soft, about 5-7 minutes. There should be s few tablespoons of liquid in the pan- if not, add some pasta water. Stir in the balsamic, salt and pepper.

Stir the tortellini, parmesean cheese, and 1 Tbs of oilve oil into the kale mixture. Serve with a generous topping of bread crumbs.

From Simple Vegetarian Pleasures cookbook.

Sun-Dried Tomato Pesto

This pesto has so much flavor - toss with pasta or spread on bread...

Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous packed cup sun-dried tomatoes in oil
• 1/4 cup grated parmigianno regianno
• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.
6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.

Penne Arrabbiata with Herbs

From The Herbfarm Cookbook - spicy, hearty, and easy. The fresh herbs make all the difference.

-3 cloves garlic, finely chopped

-2 lbs. very ripe tomatoes, peeled, seeded and coarsely chopped (about 3 cups) or one 28 oz. can plum tomatoes, coarsely chopped, with their juice. Unless you can get really good fresh tomatoes, it's best to use a good brand of canned tomatoes.

-1/2 to 1 tsp. dried red pepper flakes

-1 T. finely chopped fresh rosemary

-1/2 cup coarsely chopped fresh flat-leaf parsley

-3 T. coarsely chopped fresh Greek oregano

-12 oz. dried penne or spaghetti or rotini

-1/4 cup freshly grated Parmesan cheese

Heat olive oil in a large skillet. Add the garlic and cook, stirring constantly, until it loses its raw fragrance but is not browned, 1 to 2 minutes. Add the tomatoes, red pepper, rosemary and 1/2 tsp. salt. Bring the sauce to a boil and cook uncovered at a steady, gentle boil until most of the liquid evaporates and the sauce is quite thick, about 15 minutes. Stir occasionally, mashing any large pieces of tomato. Stir in the parsley and oregano.

Cook the pasta in a big pot of boiling, salted water. Drain, add to the skillet of sauce, sprinkle with the cheese and toss to coat evenly. Serve in warmed shallow bowls.

Penne with Walnut Pesto and Eggplant

From "The Herbal Kitchen", serves 4
-2 small or 1 large eggplant
-2 T. olive oil
-1 tsp. salt

Pesto:
2 cups lightly packed basil leaves
1/2 cup toasted walnuts
2 cloves garlic
1/2 tsp salt
1/4 cup olive oil
1/2 cup freshly rated Parmigiano-Reggiano

3/4 pound penne pasta
1/2 cup roughly chopped toasted walnuts to finish

Preheat oven to 425. Cut the unpeeled eggplant into 3/4 inch cubes. Spread tehm out on a baking sheet that is lined with parchment paper. Drizzle with olive oil and sprinkle with 1 tsp salt. Toss with your hands to distrubte the oil and salt and shake the cubes out into a single layer. Bake for 25-30 minutes until they are brown on the edges and are very soft.

While the eggplant is roasting, bring a pot of salted water to a boil. Prepare the pesto by pulsing the basil, walnuts, garlic and 1/2 tsp salt in a food processor. With the machine running, pour in the olive oil. Scrape down teh bow and add the cheese, pulse again.

Boil the pasta , scoop out 1/2 cup of cooking water into a cup and drain the pasta. Return the pasta to the warm pot, top with pesto, pour in the water and stir until evenly sauced. Scrape the eggplant cubes into the pot and stir gently. Scoop the pasta into warm serving bowls, top with walnuts and serve right away.

Creamy beet pasta

2 medium beets
1 tsp. caraway seeds
2 green onions
1 bunch chives
1 oz. walnuts
salt
2 Tbs. creme fraiche or sour cream
black pepper
2 tsp. lemon juice
4 oz. feta cheese

Cook beets, covered, in enough water to cover generously, over medium heat until tender, about 40 to 50 minutes. (I usually wrap them in foil and bake in the oven for an hour).

Peel beets, chop into cubes and puree in food processor with caraway seeds.

Clean green onions and chop finely.

Cut chives into rings.

Break walnuts into small pieces (I usually toast them in the oven for a few minutes too).

Boil water and add pasta, cook until al dente. Reserve 3-4 Tbs. of cooking water.

Heat beet puree with green onion, walnuts, creme fraiche, reserved pasta water, salt, pepper, and lemon juice on stovetop.

Drain pasta and mix into beet mixture.

Mix chives and crumbled feta cheese together. Sprinkle on top of pasta to serve.

Chinese spicy noodles

A little bit hot, this is adapted from Pasta and Co.'s best-selling Chinese Vermicelli. You can find hot chili oil and sesame oil in the Asian section of the grocery store.

-1/4 cup sesame oil
-1/4 cup soy sauce
-2 T. sugar
-2 T. hot chili oil
-2 T. balsamic vinegar
-1 and 1/8 lb. whole wheat spaghetti noodles
-1 cup almonds, toasted and chopped
-1 cup green onions, thinly sliced on the diagonal

Whisk the first five ingredients together in a large bowl.
Cook the noodles until barely tender (undercook by a couple of minutes), drain, rinse with cold water and drain again. Toss with the dressing, using your hands to completely coat the noodles in the dressing. Stir in almonds and green onions. Serve at room temperature.

To make a complete meal:
Serve with a stir-fry of julienned carrots, slivered sweet onion, pea pods, minced ginger and 2 cloves garlic, minced.

HERBED RIGATONI & CHEEESE

Serves 6
This Northern Italian pasta dish has 30% less butter and cheese than typical mac-a-cheese, plus it's livened up with fresh basil and sun dried tomatoes:

12 ounces rigatoni or penne
2 T. butter
1/3 cup finely chopped sweet onion
2 T. flour
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups low-fat milk
6 ounces sharp cheddar, cubed
1/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes in oil, drained and dried between paper towels

Cook the pasta and drain. Melt butter in a large skillet or saucepan, saute the onions, then blend in flour, salt and pepper. Stir until golden, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring until thickened and bubbly, about 2 minutes. Add the cheese, stir until melted. Temove from heat and add teh pasta, basil and tomatoes. Transfer to a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes.

Pasta with Greens & Tomatoes

Healthy, quick and delicious - from Moosewood's "Simple Suppers"

12 ounces whole wheat pasta (I used those wide whole grain noodles from Trader Joe's)
1 medium head of curly endive or escarole (about 12 ounces)
5 garlic cloves, minced or pressed
2 T. olive oil
1/4 tsp. salt
a bunch of cherry tomatoes or 3 large tomatoes, diced, or a 28 oz. can diced tomatoes
1/4 tsp. dried oregano
1/4 tsp dried romeary or 1/2 tsp. fresh rosemary, minced (I used more, at least a teaspoon)
grated parmesan cheese
chopped black olives

- Bring a large pot of water to boil for the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.
- When the water boils, add the pasta and cook until al dente. While it cooks, heat the oil in a large skillet over medium heat, and add the garlic, cooking until it sizzles. Add the greens, sprinkle with salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano and rosemary: cover and simmer until the pasta is done.
-Drain the pasta when it's done, toss with olive oil, and serve topped with the sauce, grated cheese and a few chopped olives.

Pasta with Garden Greens

Joan Caine’s Whole Wheat Pasta with Greens, Herbs and Goat Cheese.:
Serves 4

10-12 oz whole wheat linguine or spaghetti
4-5 cups finely chopped chard leaves, spinach, arugula
2-3 T. minced herbs (mint, dill, chervil, tarragon, chives)
3-4 T. Good quality extra virgin olive oil
4 oz goat cheese, crumbled (I like to use Port Madison plain Chevre)
Sea salt and freshly ground pepper

Mix together the chard and other chopped tender leaves, herbs and olive oil. Let sit while you prepare the pasta. Once the pasta is al dente, drain briefly and immediately toss with the greens, herbs and olive oil. Add the crumbled cheese and toss gently, season with salt and pepper. Serve with additional olive oil.

Arugula and Walnut Pesto

one small clove garlic, peeled
1/2 tsp. salt
1/2 cup walnuts
2 cups fresh arugula leaves
1/2 cup packed fresh basil leaves
1/3 cup extra-virgin olive oil
two T. grated Parmesan cheese
one T. fresh lemon juice

Place garlic, salt, walnuts, arugula, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.

Stir in parmesan and lemon juice. Makes one cup. Can be stored in a covered jar in the refrigerator for several days, with a thin film of olive oil covering the top.

Delicious served tossed with whole wheat pasta, 1/3 cup fresh ricotta cheese, halved cherry tomatoes, and a little lemon zest.

Katie's Mac-A-Cheese

Two cups macaroni (or any small pasta)
Two eggs, beaten
Two cups evaporated milk
1/2 cup melted butter
1/2 tsp. cayenne
3 cups sharp cheese
1 cup breadcrumbs
1 tsp. paprika
1/4 cup parmesan

Cook pasta. Beat eggs, milk, cayenne pepper and 1/4 cup butter. Grate cheddar, stir into the mixture along with the cooked pasta.

Mix paprika, bread crumbs, parmesan and the rest of the butter.

Spread on top of pasta.

Bake 45-50 minutes at 350 degrees, uncovered.