Posts filed under 'Pasta'
A friend brought me a cauliflower pasta dish after Uly was born, and I have been thinking about it recently. I did not have the original recipe, so I made this, which turned out super yummy!
1 head cauliflower pulled into small pieces
olive oil
salt, pepper to taste
1/4 tsp. chili flakes
zest of one lemon
1/2 salad bag fresh spinach
1/2 small onion, chopped
3 T white wine vinegar
penne pasta
1/4 c. pine nuts
Turn oven on to 450, and bring water to a boil in a pan for the pasta. Prepare pasta to package directions.
Put the cauliflower in a roasting pan and drizzle generously with olive oil. Toss with salt and pepper. Roast in the oven at 450 until nearly toasted–about 7-10 minutes. It is good to stir around 5 minutes. Pull them out just before they are completely roasted and add in the pine nuts. Put back in the oven for 2 minutes, or until the pine nuts are toasted.
While your cauliflower is cooking, heat 1 T olive oil in a saute pan and cook onions until they have browned slightly on med-high. Add in the spinach and vinegar. Cook until fully wilted. Sprinkle with a little salt, garlic powder, and a little sugar if desired.
Toss the cauliflower and spinach mixtures into a bowl with the penne. Drizzle with olive oil and toss with pepper flakes and zest. This is good with or without parmesan.
May 3rd, 2011
I had this yummy dish at a local restaurant, but it’s not hard to make. It’s simple, healthy, and delicious.
Serves 4
4 servings fresh linguine or pappardelle pasta
1/2 head savoy cabbage, cut in thin ribbons
1 1/2 c. yellowfoot mushrooms (chanterelles), washed
1/2 c. golden raisins
1/4 c. pine nuts, toasted
8 tbsp. chevre, room temperature
2 tbsp olive oil
1/4 c. vegetable broth
salt and pepper to taste
Preheat oven to 250. Place the pine nuts on a rimmed baking sheet, toss with 1/4 tsp. salt, and bake for 7 minutes.
Prepare pasta per package instructions.
Meanwhile, in a saute pan with olive oil and broth on medium heat, add in cut cabbage. Cook until cabbage softens, but does not brown, about 10 minutes (reduce to medium-low heat if it starts to brown). Add in raisins and mushrooms and continue cooking on medium heat about 5 minutes. Toss with the pasta and pine nuts, and add salt and pepper to taste. Drizzle olive oil on top, if mixture does not provide enough liquid to toss easily.
Plate and serve with 2 tbsp. room temperature chevre on top.
April 7th, 2008
1 small package buckwheat soba noodles
1 red pepper, diced
Sauce:
3 tbsp peanut butter
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sriracha (hot sauce)
1 tsp. coriander
1/3 c. coconut milk (optional; it tastes fine without it)
2 tbsp. water
1 tbsp. peanut oil
1 tsp. red curry paste
Mix sauce thoroughly. Add a little extra water if it seems too dry. Boil soba noodles per package directions, run cold water over them until cool, drain. In bowl, combine noodles, pepper, and sauce. Top with cilantro if desired.
July 13th, 2007
Adapted from Everyday Food
Serves: 4
Prep: 15 min.
Total: 1 hr. 25 min.
olive oil
4 c. squash puree (made at home, or 24 oz. frozen)
1 tsp. dried, rubbed sage
24 oz. ricotta
2 c. grated parmesan
lasagna noodles
Preheat oven to 400F. In large pan, cook noodles according to package instructions. Rinse and set aside. Mix squash puree with spices.
In a 9×13″ pan, spread a half inch of squash mixture. Layer noodles on top, followed by a layer of squash, then ricotta, then parmesan. Continue until ingredients are used, ending with a layer of ricotta and parmesan on top. Cover with foil and bake until heated through, about 45 minutes. Remove foil and continue baking until golden on top, about 20 minutes more.
November 10th, 2006
2 # tomatoes, cored, seeded, roughly chopped
1 small onion, chopped
2 sm. cloves garlic
1 carrot, peeled, roughly chopped
1/4 c. fresh basil, chopped
1 small hot red peppers, chopped
1/2 tsp. cayenne pepper
6 tbsp. sugar
2 tbsp. red wine
4 tbsp. olive oil
salt and pepper to taste
Turn oven to broil and place tomatoes on a rimmed baking sheet, drizzle 2 tbsp. of oil on top. Place in broiler for 8 minutes, or until lightly browned. Drain. Place onions, garlic, carrots, and red pepper on rimmed baking sheet, drizzle with remaining oil, and broil for 10 minutes, or until lightly browned. Place ingredients in a blender and chop briefly, until combined, about 2 min. Turn contents of blender into a sauce pan and cook for about 15 minutes.
October 5th, 2006
2 # tomatoes, cored, seeded, roughly chopped
1 small onion, chopped
2 sm. cloves garlic
1 carrot, peeled, roughly chopped
3 tbsp. fresh basil, chopped
1 small hot red peppers, chopped
4 tbsp. olive oil
salt and pepper to taste
————
2 tbsp. butter
2 tbsp. heavy cream
1/4 c. parmigiana
2 tbsp. vodka
Turn oven to broil and place tomatoes on a rimmed baking sheet, drizzle 2 tbsp. of oil on top. Place in broiler for 8 minutes, or until lightly browned. Drain. Place onions, garlic, carrots, and red pepper on rimmed baking sheet, drizzle with remaining oil, and broil for 10 minutes, or until lightly browned. Place first set of ingredients in a blender and chop briefly, until combined, about 2 min. In a large saucepan, melt butter. Add in heavy cream and parmigiana, cook on medium until liquid. Add contents of blender to sauce, stir. Add vodka and cook on med-high for about 15 minutes.
October 5th, 2006
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