As we turn into the warmer months, I'm craving the lighter tastes of spring and summer. One of my favorite "springtime" tastes is lemon zest. Nothing quite brightens up a dish like that little shock of lemon flavor.
With that in mind, here's a super quick and easy recipe for a lemony pasta to make you think of spring.
Ingredients:
Two lemons, finely zested and juiced
15 oz (small container) of ricotta
Freshly ground pepper to taste
One pack of spaghetti, cooked and still warm
Directions:
In a medium bowl, mix all ingredients but spaghetti. Toss in spaghetti until evenly coated.
Showing posts with label spaghetti. Show all posts
Showing posts with label spaghetti. Show all posts
Monday, April 15, 2013
Tuesday, March 19, 2013
Pasta e Fagioli (Aka, Pasta with Beans or Cabinet Pasta)
An accidental discovery which those of you who follow the facebook page may have seen me posting a "Viola!" moment about. It looks a little weird (and the ingredients don't necessarily scream, "We go well together!") but it is delicious, I promise.
Ingredients:
3 tbsp olive oil
2 cloves garlic, minced
4 oz marinated artichokes, drained and hand torn*
15.5 oz great northern beans, drained and well-rinsed
14.5 oz diced tomatoes
About 1/4 cup of kalamata olives pitted or pits removed diced or torn
1/4 cup dry white wine
1 tsp fresh ground black pepper
1 box spaghetti
A little mozzarella (optional)
Directions:
In a very large skillet, combine everything but the spaghetti and mozzarella over medium high.
Meanwhile, in a large pot, cook your spaghetti for 2 minutes less than you would usually cook it. You want it to be slightly less done than you generally like it.
When the spaghetti timer goes off, transfer the spaghetti in sauce using tongs or a spaghetti spoon. Don't worry if you get a little water in the sauce: no harm done.
Let cook for another 2-4 minutes, tossing with tongs or spaghetti spoon, until most of the liquid from the sauce is absorbed by noodles. Serve immediately with mozzarella if desired, stirring in to make the toppings stick to the noodles.
*I chose to tear by hand so I can feel if there are any tough pieces. Sometimes the outside leafs of artichokes are not very appetizing. This is a good time to make sure before you end up with one stuck in your teeth.
3 tbsp olive oil
2 cloves garlic, minced
4 oz marinated artichokes, drained and hand torn*
15.5 oz great northern beans, drained and well-rinsed
14.5 oz diced tomatoes
About 1/4 cup of kalamata olives pitted or pits removed diced or torn
1/4 cup dry white wine
1 tsp fresh ground black pepper
1 box spaghetti
A little mozzarella (optional)
Directions:
In a very large skillet, combine everything but the spaghetti and mozzarella over medium high.
Meanwhile, in a large pot, cook your spaghetti for 2 minutes less than you would usually cook it. You want it to be slightly less done than you generally like it.
When the spaghetti timer goes off, transfer the spaghetti in sauce using tongs or a spaghetti spoon. Don't worry if you get a little water in the sauce: no harm done.
Let cook for another 2-4 minutes, tossing with tongs or spaghetti spoon, until most of the liquid from the sauce is absorbed by noodles. Serve immediately with mozzarella if desired, stirring in to make the toppings stick to the noodles.
*I chose to tear by hand so I can feel if there are any tough pieces. Sometimes the outside leafs of artichokes are not very appetizing. This is a good time to make sure before you end up with one stuck in your teeth.
Sunday, February 24, 2013
Pork Faux Mein
In my early days, I promised to give you recipes that used little to no ingredients that you wouldn't know and likely have in your home. Pork Faux Mein has only one, oddly enough, but tastes almost exactly like Low Mein noodles from a Chinese restaurant.
Much like Low Mein, this recipe is healthy only in that it has vegetables in it.
Ingredients:
1/2 package of uncooked spaghetti noodles
1 lb pork tenderloin, chopped in pieces about the size of the last joint of your thumb
5 tbsp butter
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1/2 a red bell pepper, diced
1 carrot, cut in small rounds
1 head of broccoli, cut in small florets
1/4 cup low sodium soy sauce
1/4 cup rice wine (you can substitute a very dry white wine if you need to)
Directions:
Snap spaghetti noodles in half. Boil spaghetti noodles for 9 minutes. Drain into collander or thoroughly drain in pan.
Melt butter in a large skillet with ginger and garlic over medium high heat. Fry pork until you can no longer see any pink flesh remaining. Add in vegetables and stir-fry until broccoli becomes bright green. Pour in soy sauce and rice wine. Stir to combine.
Add noodles and stir mixture until almost all the liquid is absorbed. Serve hot.
Much like Low Mein, this recipe is healthy only in that it has vegetables in it.
Ingredients:
1/2 package of uncooked spaghetti noodles
1 lb pork tenderloin, chopped in pieces about the size of the last joint of your thumb
5 tbsp butter
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1/2 a red bell pepper, diced
1 carrot, cut in small rounds
1 head of broccoli, cut in small florets
1/4 cup low sodium soy sauce
1/4 cup rice wine (you can substitute a very dry white wine if you need to)
Directions:
Snap spaghetti noodles in half. Boil spaghetti noodles for 9 minutes. Drain into collander or thoroughly drain in pan.
Melt butter in a large skillet with ginger and garlic over medium high heat. Fry pork until you can no longer see any pink flesh remaining. Add in vegetables and stir-fry until broccoli becomes bright green. Pour in soy sauce and rice wine. Stir to combine.
Add noodles and stir mixture until almost all the liquid is absorbed. Serve hot.
Wednesday, February 13, 2013
Elegant Shrimp Pasta
For those of you who are grasping at straws for an easy, attractive dinner to fix for that someone special.
Sorry, I don't have a picture yet.
Ingredients:
1 package of spaghetti, linguine, or fettuccine (really just up to preference)
2 tbsp olive oil
1 clove garlic
1 tsp red pepper flakes (can adjust to taste)
1/4 cup dry or semi-dry white wine (do not use sweet*)
About 10 shrimp with tails and all other bits removed sliced in half "hotdog style" (aka, lengthwise)
Directions:
Cook your pasta according to package directions.
In a skillet over medium high heat, put in oil, garlic, pepper flakes, and shrimp. Sautee, pushing shrimp around with a spoon and flipping occasionally, until the shrimp curl up and turn pink. Add the white wine and reduce to medium heat. Let the mixture simmer for about 5 minutes, then toss with your drained pasta.
Viola! Topping and sauce all in one!
*It will make it taste like the shrimp has gone off. At least it does to me.
Sorry, I don't have a picture yet.
Ingredients:
1 package of spaghetti, linguine, or fettuccine (really just up to preference)
2 tbsp olive oil
1 clove garlic
1 tsp red pepper flakes (can adjust to taste)
1/4 cup dry or semi-dry white wine (do not use sweet*)
About 10 shrimp with tails and all other bits removed sliced in half "hotdog style" (aka, lengthwise)
Directions:
Cook your pasta according to package directions.
In a skillet over medium high heat, put in oil, garlic, pepper flakes, and shrimp. Sautee, pushing shrimp around with a spoon and flipping occasionally, until the shrimp curl up and turn pink. Add the white wine and reduce to medium heat. Let the mixture simmer for about 5 minutes, then toss with your drained pasta.
Viola! Topping and sauce all in one!
*It will make it taste like the shrimp has gone off. At least it does to me.
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