Zest For Food: Jazzing up your pasta - Monadnock Ledger Transcript

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Pasta is a regular on our table. It is always on hand, can be fast and easy, or dressed up. It’s a perfect base for whatever flavors you like, and whatever you have in the fridge that needs to be used up. And now there are so many interesting variations. You can’t go wrong with good old spaghetti and meatballs, but its always nice to try something different.

Green Noodles with Ricotta

This is the fastest, easiest recipe I know. Growing up, my kids loved it, so it was a go to on busy days. You can make the sauce ahead so all you have to do is boil the noodles.

■1 lb spinach noodles

■15 ounces skim milk ricotta

■½ cup grated fresh parmesan

■½ cup butter, melted

■1 tsp salt

■1 tsp fresh ground pepper

■2 tbsp fresh chopped parsley

Boil noodles according to package directions and drain. Combine ricotta, parmesan, butter, salt and pepper to make sauce. Toss hot noodles with sauce. Sprinkle with parsley.

Mediterranean Mushroom Pasta

You can play with this one. Throw in some capers, or kalamata olives, or sub roasted red peppers for the tomatoes.

■8 ounces linguine pasta

■2 tbsp olive oil

■1 lb fresh mushrooms, sliced

■3 garlic cloves, minced

■½ cup chopped sundried tomatoes in oil

■½ cup vegetable broth

■½ cup dry white wine

■1 tsp dried basil

■½ cup chopped fresh parsley

■1 tbsp butter

■½ cup crumbled feta cheese

Cook pasta according to package directions. Add sliced mushrooms to pan and sauté about 4 minutes, until they begin to brown. Add garlic and sauté for 1 minute. Add tomatoes, broth, wine, and basil. Bring to a boil. Cover and cook over low heat for 5 minutes. Add pasta, parsley, and butter, tossing to combine. Sprinkle each serving with crumbled feta.

Penne with Five Cheeses

This is not something we eat often, but sometimes you just have to go for it. This is the time to buy good, imported pasta, San Marzano tomatoes, and good cheeses. Treat yourself.

■1 cup heavy cream

■1 cup crushed tomatoes in thick puree

■½ cup grated fontina

■¼ cup crumbled gorgonzola

■2 tbsp ricotta

■¼ lb fresh mozzarella (not block or grated), cut or tear into small pieces

■6 fresh basil leaves, chopped

Preheat oven to 500 degrees. Cook penne according to package directions. Combine ingredients, except basil, in a large bowl. Add pasta and toss to combine. Place in greased baked dish. Bake 7 to 10 minutes, until heated through and cheese melts.

Cauliflower Gnocchi

This requires a little work, but it’s a lighter, healthier option than traditional gnocchi.

■3 lbs cauliflower florets, 12 heaping cups from 2 medium heads

■1 cup white whole wheat flour, or all-purpose flour, or gluten-free flour

■1 tsp kosher salt, plus more for sprinkling

■Olive oil spray

■2 cups marinara sauce, home-made or jarred

■Grated parmesan and chopped basil for topping

Place the cauliflower in a large pot, cover with water (make sure veggies are submerged) and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until the cauliflower is very soft. Drain and set aside to cool. Once cooled, in batches put ⅓ to ½ of the cauliflower in a dish towel and squeeze out as much water as possible then place in a large bowl. Repeat with remaining cauliflower, until all is well drained and squeezed of all liquid.

Add the flour and salt to the bowl with the cauliflower and mix with a fork at first, then use your hands to fold and squeeze into a dough. Dust a work surface with flour, then separate the dough into 8 equal pieces. Roll each piece into a ½ inch thick rope 10 inches long. Cut each rope into 12 equal pieces. If at any point the dough becomes too sticky to work with, add flour to your hands.

Liberally mist a large skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi in the skillet, not touching, and not crowding the pan. Let cook undisturbed for two minutes, then gently flip, being careful not to squish them. Sprinkle salt over the tops and continue cooking for another 2 to 4 minutes until desired doneness. Set aside and cook the second batch. Add first batch back to the skillet and add marinara. Stir and top with grated cheese and basil.

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March 26, 2021 at 11:21PM
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Zest For Food: Jazzing up your pasta - Monadnock Ledger Transcript

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Pasta