Posts tagged pasta
Posts tagged pasta
Really good pasta (homemade or from a specialty store - not the mass produced stuff) doesn’t need much to make it shine. I love this recipe from 101cookbooks.com because it’s only a few basic ingredients, but is soooo tasty.
Seared Scallops Over Spaghetti and Spinach
I was going to cook a more elaborate recipe, but time got tight this evening. So I improvised by boiling up some noodles and searing up my scallops with a little salt and pepper. I set the scallops aside in a covered bowl, de-glazed the skillet with white wine, wilted the spinach in a splash of olive oil, and tossed with the cooked pasta. It’s a beautiful and tasty meal without too much fussing.
My husband and I recently booked tickets for a vacation in Spain (one last big adventure before the baby arrives). This dish is a great way to prep the taste buds for travel. One modification: actually roasted the chickpeas under the broiler for a few minutes before adding to the pasta, and I think this was a nice improvement to the flavor and texture. Will definitely make this one again.
FreshDirect recently had a sale on chanterelle mushrooms, so I decided to splurge. I found this recipe for chanterelle fricassee - it claims to be a side dish for poultry or seafood, but I figured why not serve it over pasta? The flavors were great, though I might make it a little more saucy next time by add more pasta water or cream. Need to keep my eyes open for the next mushroom sale.
I made this dish for the first time last month. And it’s rare that I’d come back to a recipe so quickly. But this one was too damn simple and tasty not to have again. My husband says that it’s too hot to eat a pasta dish. But I say, “What are they eating in Southern Italy right now?” Think I won the argument.
Here’s the result of some highly skilled freezer and pantry diving (don’t try this at home, kids!). I hadn’t planned dinner in advance, but felt like eating in. What’s on hand? A box of Pomi chopped tomatoes, dried pasta noodles, garlic, onion, and some frozen veggie meat balls. I’d made the meatballs many months ago, and the leftovers had been sitting in my freezer ever since (kinda embarrassing). But I popped them in the oven and baked at a low temp while I boiled pasta water and made a tomato sauce from the remaining ingredients. Top with some shaved Parmesan and dinner is ready.
Here’s a quick, tasty and hearty weeknight dinner. The prep is simple: brown you sausage, blanch and strain your kale, cook the egg noodles in the blanching water. I didn’t add all the broth and liquid the recipe called for at the end - just a little pasta water to help everything combine. I also used fresh pasta instead of dried, which I think made a big difference in elevating this dish from ok to delectable.
I found this recipe on the FreshDirect website - it’s from the Smith & Hawken Gardeners’ Community Cookbook. Delicious. Th recipe says to serve it over spaghetti, but I decided to substitute orecchiette. I started cooking the pasta in boiling water, but actually finished it in the sauce so it would absorb more good saucy flavor. Either way, you can’t go wrong with lobster and pasta!
I’ve tried several recipes recently that feature the awesome combination of littleneck clams and Italian sausage (see my last post for steamed clams with spicy sausage here). So far, this is my favorite! You start of by toasting your noodles (vermicelli if you’ve got it, spaghetti if you don’t). I used canned fire roasted tomatoes instead of plum tomatoes. The zucchini was a nice touch. Oh, and the recipe calls for just 12 clams to feed two people, but I don’t like to skimp, so I added a dozen clams to each bowl (half in shells and half without). I’d definitely make this dish again.
Ramps and fiddle heads are both in season now. It’s spring on a plate! The ramps added a great tang to the pesto. And I’d never heard of an avocado cream sauce before, but it actually worked out (avocados just melted into into the butter and milk). It’s hard to add this to the “regular rotation” since ingredients aren’t available for long, but this was a fun spring recipe to try.