Pasta with Cherry Tomatoes

 

Ingredients:

• 8 ounces spaghetti
• ¼ cup olive oil
• 2 pints cherry tomatoes
• 3 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• ½ cup fresh basil chopped, plus more for serving
• ¼ cup grated Parmesan cheese plus more for serving

Preparation:

1. Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.

2. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.

3. Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.

4. Serve immediately with more fresh basil and parmesan cheese, if desired.

feelgoodfoodie.com

Parsley Pasta with Parmesan

 

Ingredients:

• 1 16 oz box rotini pasta
• 1 bunch parsley
• 1/4 cup chicken broth (or vegetable broth)
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1/2 cup parmesan cheese
• salt and pepper

Preparation:

1. Cook pasta according to box.  Drain, put pasta back into the pot, and set aside.

2. Cut the bottom of the stems off the parsley, about 2 inches from the bottom (too much parsley stems and it will taste too bitter), and discard. Keep the top portion of parsley and place in a food processor.

3. Add broth, olive oil, and lemon juice to food processor and pulse until creamy.

4. Pour parsley sauce on top of hot pasta.  Add Parmesan cheese and a sprinkle of salt and pepper for taste.  Stir until cheese is melted and pasta is coated in the parsley sauce.

5. Serve on plates and enjoy!

brooklynfarmgirl.com

Garlic Parmesan Kale Pasta

 

Ingredients:

• 1 bunch 1/2 lb kale
• 1/2 lb angel hair pasta
• 2 Tbsp olive oil 
• 2 Tbsp butter 
• 2 cloves garlic, minced 
• 1/4 cup grated Parmesan 
• Pinch salt and pepper 
• Pinch red pepper flakes (optional)

Preparation:

1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.

2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.

3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.

4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.

5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.

budgetbytes.com

Garlicky Salmon Pasta with Escarole

 

Ingredients:

• 1 12-oz box Collezione Bucatini
• 12 oz salmon fillet, ideally skinless
• 4 tablespoon extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 head escarole
• ¼ teaspoon crushed red pepper
• ½ cup Pecorino Romano, grated
• 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the Collezione Bucatini and cook for 7 minutes, or until just al dente. Drain, reserving ½ cup of the cooking water.
2. Add 1 ½ tablespoon extra-virgin olive oil to a large skillet set over medium-high heat. Season both sides of the salmon fillet with salt and pepper, then cook for 2-3 minutes per side, or until the salmon is completely cooked through. Flake salmon on a plate and set it aside.
3. Add another 1 ½ tablespoon of the extra-virgin olive oil to the (now-empty) skillet. Add the onion and cook for 3-4 minutes. Add as much escarole as can fit in the skillet and stir everything up to combine. Space will free up in the skillet as the escarole wilts, so continue adding escarole until it's all in the pan.
4. Once the escarole is almost all wilted, add the minced garlic and cook for an additional minute or so.
5. Add cooked Collezione Bucatini to the skillet and pour in the reserved cooking water. Let the pasta cook for a few more seconds, or until the liquid is absorbed.
6. Remove the skillet from the heat and toss pasta with the grated Pecorino Romano, crushed red pepper, and the flaked salmon. Season to taste with salt and pepper. Drizzle with the remaining extra-virgin olive oil. Top with toasted sesame seeds and serve.
7. Serving suggestions: additional salt, pepper, and/or crushed red pepper, fresh herbs like basil or parsley, and a squeeze of fresh lemon juice

mysequinedlife.com

Pasta with 15 Minute Burst Cherry Tomatoes

 

Ingredients:

• 1 pound pasta
• Kosher salt
• ½ cup olive oil
• 2 large garlic cloves, finely chopped
• 3 pints of cherry tomatoes
• ½ teaspoon freshly ground black pepper
• Pinch of sugar
• 1 cup coarsely chopped fresh basil
• Freshly grated Parmesan (for serving)

Preparation:

 

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.

https://www.epicurious.com 

Roasted Delicata Squash and Rigatoni with Greens

 

Ingredients:

• 1 small delicata squash about 10-12 ounces
• 2 tablespoons (30 ml) extra virgin olive oil
• ½ teaspoon kosher salt
• 2 shallots or 1 small red onion, peeled, halved, and sliced lengthwise
• 1 garlic clove crushed
• 1 dried chile de Arbol, crumbled, or 1 teaspoon crushed red chili flakes
• 1 teaspoon balsamic vinegar
• ½ pound (225 g) rigatoni or mezze rigatoni
• ¼ cup (60 ml) heavy cream
• ¼ cup (25 g) grated fresh Parmesan cheese
• 2 good handfuls washed baby greens, such as spinach, kale, or arugula

Preparation:

1. Heat oven to 425 degrees.
2. Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut them into ½-inch wide chunks. Put the squash in a large mixing bowl.
3. Add olive oil, salt, shallots, garlic, and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast for 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.
4. While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you're using a tender green like arugula, just toss it in at the end.
5. Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.
6. Add the squash to the pasta and toss them together. Serve hot with additional cheese and chili to your taste.

https://familystylefood.com/rigatoni-and-roasted-delicata-squash/

Pasta with Fennel, Kale, and Lemon

 

Ingredients:

•  2-3 tablespoons extra virgin olive oil
•  1/2 large red onion, thinly sliced
•  2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
•  3 large garlic cloves, finely slivered
•  2-3 large pinches red pepper flakes
•  1 large bunch of lacinato kale, tough stems removed and roughly chopped
•  juice of one lemon
•  10 ounces spinach fettuccine
•  kosher salt
•  freshly ground black pepper

Garnishes:

• Parmigiano-Reggiano cheese, grated
•  Fennel fronds
•  Chili pepper oil (optional)

Preparation:

1. Put a large pot of well-salted water on to boil.
2. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
3. Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2-3 minutes before the pasta is done cooking.
5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan–adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.
6. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.

https://www.abeautifulplate.com/pasta-fennel-kale-and-lemon/

Pici Pasta with Dandelion Greens

 

Ingredients:

• 12 ounces pici pasta
• 1 bunch dandelion greens, washed
• 1 garlic clove, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 eggs, lightly beaten
• Kosher salt
• 1 teaspoon Aleppo pepper or dried crushed chili
• 1/4 cup grated fresh Pecorino Romano cheese
• 2 tablespoons coarse fresh bread crumbs

Preparation:

1. Bring a large pot of water to a boil with 2 tablespoons kosher salt.
2. Slice the stems off the dandelion greens until only about 1/2 inch remains.
3. Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
4. Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.
5. Add the drained pasta to the sauté pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.
6. Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve.

https://food52.com/recipes/26319-pici-pasta-with-dandelion-greens

Roasted Shrimp with Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

Instructions:

1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

https://www.marthastewart.com/313375/roasted-shrimp-with-spaghetti-squash

Crispy Potato Gnocchi with Littleneck Clams

Ingredients:

• 2½ pounds russet potatoes (about 4 large), scrubbed
• 2 pounds littleneck clams, scrubbed
• ¾ cup all-purpose flour, plus more for dusting
• 2 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
• 1 large egg, beaten to blend
• ½ cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 2 tablespoons finely chopped chives

Instructions:

1. Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
2. Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
3. Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with ½" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
4. Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
5. Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
6. Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
7. Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
8. Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
9. Divide gnocchi among bowls and top with chives.

https://www.bonappetit.com/recipe/crispy-gnocchi-with-littleneck-clams

Trenette with Pesto, Beans and Potatoes

Ingredients:

• 3 cups packed basil (or, try Kale!)
• 1⁄2 cup extra-virgin olive oil
• 3 tbsp. finely grated parmesan
• 2 tbsp. finely grated pecorino
• 2 tbsp. pine nuts
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. trenette or linguine pasta
• Kosher salt, to taste
• 8 oz. haricots verts, trimmed
• 8 oz. baby red potatoes, roasted and halved

Instructions:

1. Make the pesto: Process basil (or, Kale), oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.
2. Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1⁄4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.

https://www.saveur.com

Sweet Peppers and Pasta

Ingredients:

• 4 large garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
• 1/2 cup dry white wine
• 1 pound penne

Directions:

Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

Source:http://www.epicurious.com/recipes/food/views/sweet-peppers-with-pasta-102237

Lemony Collard Greens with Pasta

INGREDIENTS
8 ounces fresh collard greens (about 10 big leaves)
⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
3 tablespoons pine nuts
olive oil (the good stuff)
2 small cloves garlic, pressed
big pinch red pepper flakes
sea salt and black pepper
1 ounce Parmesan cheese
½ or more of a lemon, cut into wedges

INSTRUCTIONS
Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.

Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1/8″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.

Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.

Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.

Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

http://cookieandkate.com/2012/lemon-collard-greens-pasta/

Spaghetti with Garlicky Kale

6  ounces  whole-grain spaghetti

2  tablespoons  olive oil

1  medium red onion, thinly sliced

2  cloves garlic, chopped

kosher salt and black pepper

1  bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2  pints  grape tomatoes, halved

1/3  cup  chopped roasted almonds

1/4  cup  grated pecorino (1 ounce), plus more for serving

Instructions:

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Source:

http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html