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April 15, 2009

Linguine with Spring Vegetables

Filed under: Pasta, Vegetables — Tags: — bettylou79 @ 12:40 pm

I spotted this recipe and I knew I wanted to try it.  My mom had even shared some of her asparagus that she found on sale.  My husband is not a huge fan of it so this was a perfect vegetarian meal for me to cook for me.  I loved the combination of all the vegetables.  I ate this as leftovers for lunch for 2 days last week.  It reheats wonderfully.  I added some Parmesan cheese on top it was even better.   The only part of the recipe that took some time was cutting all the vegetables.   I suggest you try this if you are looking for a great vegetarian meal.

Enjoy!

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Linguine with Spring Vegetables

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound asparagus (tough ends removed), cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh tarragon leaves

Directions

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
  2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
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November 5, 2008

Whole-Grain Pasta with Chickpeas and Escarole

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 1:36 pm

A few weeks ago I heard a lot of people on The Nest talking about the new Food Network magazine and I instantly became intrigued. Thankfully, that weekend Nate and I went to a book store that weekend and what did my wandering eyes spot but the new Food Network magazine. I had to buy it! I couldn’t resist. Sadly, Nate and I have opted to have basic cable (read boring and lots of shopping channels and local government channels!) to save some money. As you probably figured out, basic boring cable does not include such luxuries as the Food Network, so I watch it when I go visit my mom or when I run on the treadmill in the small gym that our apartment complex has on campus. So, by buying this magazine I guess I got my fix of the Food Network even though I hardly knew some of the contributors!

If you haven’t picked up the magazine, I strongly suggest you do! I’m going to subscribe to it, but maybe I should wait in case someone gets me a subscription for my birthday this month (Hint, hint, nudge, nudge, wink, wink!). The pumpkin pie on the front is reason enough to buy the magazine, I think!

After perusing the magazine for a first look I was quite overwhelmed with all the recipe choices. I looked again a few days later when I was doing my menu planning for the week and decided this recipe would be a good first choice. I have another recipe that I’m going to try later this week from the magazine so be patient.

Without further ado, on to the recipe! Enjoy! I must quickly apologize for the picture of the meal in the pot but I forgot to take it’s picture when I was half way through with my serving. Oops!

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Whole-Grain Pasta with Chickpeas and Escarole

source: Food Network Magazine

Ingredients

  • 2 cups whole-grain penne (I used a whole box)
  • 1 head escarole, roughly chopped (I omitted)
  • 4 tablespoons extra-virgin olive oil, plus more to taste
  • 1/4 cup capers, drained and patted dry (optional)
  • 5 cloves garlic, sliced
  • 1/2 cup roughly chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can whole peeled tomatoes, crushed slightly,
  • liquid reserved
  • 1 15.5-ounce can chickpeas, drained, rinsed and patted dry
  • Kosher salt and freshly ground pepper
  • 2 bay leaves
  • 1/2 cup freshly grated parmesan cheese, plus more for garnish

Directions

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you’re using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

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