Tag: pasta dishes
Corn and Green Bean Pappardalle with Herbed Ricotta
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup fresh or frozen corn
- 1 cup green beans, chopped and rinsed
- Salt
- ½ cup fresh basil, chopped
- 2 cups homemade or bottled marinara sauce
- ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare
Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.
Herbed Ricotta
- 1 cup fresh ricotta
- 2 garlic cloves, grated
- Zest of one lemon
- 1 teaspoon salt
- ½ cup basil, chopped
- 1/3 cup parsley, chopped
Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.
Sausage Mushroom Ragu
Another quick, easy and delicious dish for through the week…
- 2 tablespoons extra virgin olive oil
- 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 cups Cremini mushrooms, sliced
- 2 cups crushed tomatoes
- ½ cup grated Parmigiano Reggiano
- Salt
- ½ pound cooked pasta, al dente with ½ cup pasta water spared
Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.
In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.
Pasta with Roasted Vegetables
This is a really delicious one…. it is hard to remember it is made without any meat. One of my husband’s favorite pasta dishes is pasta primavera. It is typically made with seasonal vegetables, a delicious marinara sauce and pasta of choice. I have made many different versions of it over the years but I have to say, this one is my favorite.
I roasted some red pepper, squash and zucchini with olive oil, salt and pepper. Roasting vegetables brings out the nutty, sweetness which is delicious in this dish. I mixed the veggies in a mixture of pesto and homemade marinara sauce. To make even more different, I tossed the pasta with some chopped fresh mozzarella.
I then roasted the dish in the oven till the cheese became soft and oozy. I served it with some delicious garlic bread and a yummy red wine… and we did not miss the meat…
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Sausage Ragu with Red Wine
I haven’t posted a pasta dish in a while. So, here is one…
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 to 4 garlic, chopped
- 4 to 5 links chicken sausage, casing off and crumbled
- 1 tablespoons fresh rosemary, chopped
- ½ cup red wine (something you are drinking)
- 1 tablespoon tomato paste
- 2 cups tomato sauce
- Salt
- 2 to 3 cups cooked pasta, al dente
Heat a wide frying pan with the olive oil and add the shallots and garlic. Saute on medium heat for 2 to 3 minutes. Add the sausage and sauté on medium high heat, stirring constantly for 3 to 4 minutes. Add the rosemary and red wine to deglaze the brown bits off the bottom of the pan. Add the tomato paste and cook for a minute. Add the tomato sauce and mix well. Bring to a boil and simmer on lower heat and cover with lid. Cook for 15 to 20 minutes. Check for seasonings and serve on pasta.