Archives for category: pasta

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Anyone familiar with Italian cooking has heard of greens & beans. More traditional versions don’t include pasta, use escarole as the green, and are often made with white wine. Tradition may be fun and delicious, but it just wasn’t in the cards tonight. Here’s a different take on greens & beans.

1/2 lb pasta, cooked (I used elbows)
1 onion
4 cloves garlic…ok, maybe 6
1 can white beans (I used Great Northern, but cannellini work well, too)
4 c chopped greens, sautéed or thawed (I used turnip greens. Pick your favorite, though this works best with milder greens)
1/3 c Parmesan cheese, plus some to sprinkle on top
2 Tbsp cooking oil, for sautéing
Salt & pepper

1. Cook and drain pasta, stopping a bit before your desired doneness
2. While pasta is cooking, chop garlic and onion. This is also a good time to cook the greens if necessary, but I like using thawed greens from the frozen section
3. Dry out pot used to cook the pasta
4. Add oil, onion, and garlic to the pot
5. Sauté onion and garlic until soft
6. Add greens and sauté until cooked through
6.5. Season the greens. A little more than you think they need.
7. Add beans and mix well
8. Add pasta back to pot
9. Heat through
10. Mix in the Parmesan cheese, just before serving
11. Top with extra Parmesan
12. Enjoy!

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Ok, so Paleo Pasta may be a bit to get page views. Normally, I’d call it Carrot Pasta or Carrots instead of Carbs, but the internet seems to be in favor of paleo right now. This recipe is also vegan if you want it to be!

7-8 carrots, turned into pasta
2 (rounded) tsp garlic seasoning rub
1/8 c liquid oil for the carrots (I used olive, but nut oils would also work here)
1/8 c oil to sauté (I used olive here also, but coconut would work well)
2 small or 1 medium onion, chopped
3-6 cloves garlic, chopped (depending on your taste)
1 c stock of your choice (this is where you go vegan or not)
1 can crushed tomatoes (14.5 oz can)
1 lemon

1. Turn carrots into pasta. I did this with a magical pasta maker, but this can also be done with a standard vegetable peeler

Magical pasta peeler (aka julienne peeler):

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Regular vegetable peeler:

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1.5. If you don’t have a favorite garlic rub, here is mine: 2 cloves minced garlic + 1/4 tsp salt + 1/4 tsp red pepper flakes
2. Toss carrots with liquid oil and garlic rub
3. Roast carrots for 20 mins at 425F. Unlike most roasting, the carrot pieces can be piled on each other
4. Put other 1/8 c oil, chopped onion, and chopped garlic in a sauce pan over medium low heat, mixing intermittently
5. After gently sautéing for 3-4 mins (the garlic and onion should be making noises and smell delicious), add the 1 c of vegan-or-not stock
6. When stock starts to bubble, add can of tomatoes
7. The sauce is done when it all starts to bubble, it can be turned off (the carrots should be almost done)
8. When the carrots are done, juice the lemon over the carrots (before adding the sauce)
9. Serve & enjoy!

Note: Plan about 3.5-4 carrots per person. This recipe serves about 2, with some sauce left over.

As easy as it looks

Marinara sauce:

1 eggplant, peeled and diced (used 1-in cubes here, but any size will work)

2 c Your favorite marinara sauce (see our recipe here)

Tortellini:

1/2 lb Your favorite tortellini or ravioli (We used cheese tortellini from a local Italian corner store)

Toppers:

1/4 c shredded cheese

8-10 leaves fresh basil, rolled and cut into little ribbons

  1. Start water for tortellini
  2. Sautee eggplant in about 1 Tbsp vegetable oil until tender
  3. Add marinara sauce to pan (if using fresh blanched tomatoes, add garlic, onion, etc first)
  4. Salt water and add tortellini
  5. When tortellini is done, drain and plate
  6. Pour sauce over top
  7. Add shredded cheese (pictured with Romano) and basil ribbons
  8. Serve and enjoy!