Category: pasta

artichoke dip pasta

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geese fly overhead

the dog jumps in the air, a

silhouette at dusk

source, 5 servings

8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper

heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes

tomato garlic pasta salad

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make garlic oil

in the morning, after lunch

add the tomatoes

source, 6 servings

1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced

layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes

bowties with corn

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crush the corn with the

side of the spoon while cooking

for a creamy sauce

source, 6 servings

1 lb bowties, cooked, 1/2 c water reserved; 1 T olive oil, 1/2 stick butter, 6 scallions, cut up; 3 c corn kernels, 1/2 c grated parm, 1/4 c basil, zest & juice of 1 lemon, salt & pepper; toppings: parm, red pepper flakes

cook oil, butter, spices, onion whites 3 minutes, add corn, cook 3 minutes, add water, parm, cook 5 minutes, mashing; add pasta; remove from heat, add lemon, basil, onion greens

pasta with tomato sauce & cheese

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making cheese takes less

time than driving to the store

and bringing cheese back

source, 4 servings

1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes

cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half

eggplant pasta salad

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dandelions don’t

want to be told not to come

back up for a week

source, 4 servings

1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar

make dressing in food processor, combine, serve warm or cold

baked gnocchi

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gnocchi from the fridge

section of the store works best

but any will work

source, 4 servings

1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes

bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot

fried spaghetti pie

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when excess oil

can be poured without breaking

it’s ready to flip

source

1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes

combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes

pumpkin lasagne

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a can of pumpkin

can have winter squash, hubbard,

golden delicious

1 box oven-ready lasagne, 1 can pumpkin, 2 caramelized onions, 4 c greens, 1 c goat cheese, 1 c ricotta, 1 c mozzarella, herbs, 1 c sundried tomatoes

layer in an oiled 9×13 dish, 375 F, 45 minutes or until noodles are tender

baked israeli couscous

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the amaryllis

only opens the blossom

facing towards the east

4 servings

olive oil, 1 can diced tomatoes, 4 c broth, 1 can artichokes hearts, drained; 1 T lemon juice, 1 T Italian herbs, 2 c Israeli couscous, parm

coat a cast-iron pan with oil, cover with tomatoes, broth, artichokes, lemon, couscous, herbs, parm, 450 F until pasta is done, finish under the broiler, stand 20 minutes, serve with red pepper flakes