RECIPE TITLE "Pasta
with Vegetables" Author: Uncle
Bill, Burnaby, B.C.
4 servings ca.
30 min. moderate
- 1/2 lb. dried
- 1 Tbsp. olive oil,
- 2 large garlic cloves, minced,
- 1/2 medium red
onion, thinly sliced,
- 3 cups sliced mushrooms,
- 1 1/2 cups vegetable stock
- 2 large tomatoes, diced,
- 1 tsp. dried oregano,
- 1/4-1/2 tsp. red
- 1 tsp. lemon zest,
- 1 bunch fresh spinach leaves,
- 4 cups broccoli
- 1/4 tsp. salt
- 1/4 tsp. black pepper,
- 1/4 cup grated Parmesan cheese
- Heat the olive oil
in a large kettle over high heat. Add the garlic and saute' 30 seconds,
stirring constantly. Immediately add the onion and saute' 2 minutes, stirring
- Immediately add the
mushrooms and saute' for 5 minutes, or until lightly browned, stirring
constantly. Deglaze the kettle with 1/2 cup of vegetable stock. Add the
tomtoes, oregano, pepper flakes and remaining vegetable stock. Reduce
heat to medium-low and simmer 10 minutes, stirring occasionally.
- Stir in the lemon
zest and then the spinach. Cover and cook for 2 minutes, or until spinach
- Meanwhile, cook the
pasta in plenty of rapidly, salted boiling water for 1 minute less than
the specified cooking time. At this point, add the broccoli directly to
the pasta and cook both together for the final minute.
- Drain pasta and broccoli
combination and add to the sauce kettle.
- Thoroughly toss all
ingredients together, season to taste with salt and pepper if desired,
and allow to heat through for several minutes.
- Transfer to a large
serving bowl, or serve immediately straight from the kettle, sprinkling
Parmesan over each serving at the table.
Tips: If you prefer brothy pasta dishes, increase the amount of vegetable
broth by about 1 cup and serve with crusty French bread for dipping. For
a more substantial non-vegetarian entree, substitute chicken broth for
the vegetable stock and add bite-sized pieces of cooked skinless chicken
breast to the sauce just before adding the pasta and broccoli.
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info