Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine (Light) | Butternut Squash with Tortellini with Cranberry Walnut Sauce | Cannelloni | Cheesy Baked Tortellini | Chicken Cannelloni with Cheese Sauce | Chorizo-Tomatillo Won Ton Ravioli with Lime Sauce | Cinnamon Pancetta Carbonara | Corn Tortelli with Tarragon Butter | Creamy Pumpkin Sauce for Pasta | Dilled Creamy Pasta | Farfalle with Ricotta, Ham and Corn | Fettuccine with Bacon, Toasted Walnuts, and Blue Cheese | Fettuccine with Brown Butter and Sage | Fettuccine with Creamy Sage Sauce | Fettuccine with Goat-Cheese and Salami Sauce | Fettuccine with Mint, Peas, Ham, and Cream | Florentine Rice Noodle Gratin | Fragrant Noodles with Peanuts | Fusilli with Green Beans, Pancetta, and Parmigiano | Goat Cheese Ravioli with Creamy Walnut Sauce | Lebanese Style Spaghetti | Linguine with Arugula, Pine Nuts and Parmesan Cheese | Linguine with Cilantro Pesto | Linguine with Gorgonzola, Potatoes, Green Beans, and Sage | Linguine in Onion Cream Sauce | Linguine with Squash, Bacon, and Goat Cheese | Mini Penne with Parmesan Chicken | New World Pappardelle | Orange-Scented Cold Peanut Noodles | Orecchiette with Toasted Breadcrumbs | Parmesan Frico | Pasta with Chickpeas and Spinach | Pasta with Red Onion, Bacon, and Goat Cheese | Pastina Risotto | Penne with Beef and Arugula | Penne with Pancetta, Spinach, and Buttery Crumb Topping | Penne with Ricotta and Pine Nuts | Prosciutto and Mushroom Ravioli with Fried Sage | Prosciutto Ravioli | Rigatoni with Goat Cheese | Roasted Apple Fettuccini | Rotelli with Walnut Sauce | Sesame Noodles | Sesame Pasta with Chicken | Sherry-Braised Portabellas with Sage & Linguine | Spaghetti Pie | Spaghetti with Basil and Pine Nuts | Spaghetti with Sautéed Onions, Feta and Herbs | Spicy Ginger Noodles | Spinach with Fried Tortellini and Prosciutto | Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries | Sweet Corn and Mushroom Truffle Pasta | Sweet Squash Raviolis with Sage Brown Butter Sauce | Tagliatelle with Pumpkin and Sage | Three Cheese Ravioli with Emeril’s Red Pepper Sauce, Ricotta Salata and Crispy Sage Leaves |

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Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine (Light)

The goat cheese rounds are baked at a high temperature to crisp the breadcrumb coating and heat the cheese just enough to melt when you cut into one.

6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)
1 large red bell pepper, cut into 1-inch pieces
1 1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 (4-ounce) packages goat cheese
1/2 cup dry breadcrumbs
1-pound uncooked fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Rosemary sprigs (optional)

Preheat oven to 425°F.

Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425°F for 40 minutes, stirring once.

Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425°F for 6 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

Yield: 8 servings. Source: Cooking Light, December 2006. CALORIES 423 (30% from fat); FAT 14.1g (sat 7.4g, mono 4.2g, poly 0.7g); IRON 2.1mg; CHOLESTEROL 30mg; CALCIUM 290mg; CARBOHYDRATE 54.7g; SODIUM 439mg; PROTEIN 17.8g; FIBER 2.7g

Butternut Squash with Tortellini with Cranberry Walnut Sauce

Level: Intermediate | Total: 1 hr 10 min | Prep: 1 hr | Cook: 10 min | Yield: 4 to 6 servings

Squash Tortellini:
1 butternut squash, approx. 2 lbs., peeled and cups (about 3 cups)
4 tablespoons extra virgin olive oil
1-1/2 teaspoons herbes de provence
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon freshly ground nutmeg
36 small square wonton wrappers

Cranberry Walnut Sauce:
3/4 cup unsalted butter (1-1/2 sticks)
2 tablespoons coarsely chopped fresh sage
1/2 cup dried cranberries or chopped dried cherries
1/2 cup toasted walnuts, chopped
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground pepper, plus more to taste
1/3 cup freshly grated parmesan cheese

  1. To make tortelloni, preheat oven to 375°F On a foil-lined baking sheet, toss together the butternut squash, 2 Tbsp olive oil, herbes de Provence, salt, and pepper. Bake until soft and golden, about 25 minutes. Meanwhile, heat the remaining 2 Tbsp olive oil in a small sauté pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
  2. In a food processor, combine the roasted squash, shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies and the nutmeg, and sprinkle with salt and freshly ground pepper. Pulse until smooth. The tortelloni filling can be made one day ahead.
  3. To make the tortelloni, lay out six wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out. Place 1 Tbsp of squash mixture in the middle of the square. Using a small pastry brush, wet the edges of the square. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortelloni on a baking sheet and cover with plastic wrap. Be careful to dry work surface before laying out another 6 wonton squares; this will help keep the tortelloni from sticking to the baking sheet. Continue until all the squash mixture is used. There should be approximately 36 tortelloni. The tortelloni can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container, and stored for up to one month.
  4. Bring a large pot of salted water to a boil. As it heats, make the sauce: Melt the butter in a large, heavy skillet over medium heat. Add the sage and cook until the butter starts to brown, about 3 minutes. Turn off heat and add cranberries, walnuts, salt and pepper, and stir to combine. Place the tortelloni in the boiling water and gently stir. When they begin to float, they are done, about 3 minutes for fresh, and 5 minutes if they’ve been frozen. Using a slotted spoon, carefully transfer the tortelloni to a serving platter. Top with the cranberry walnut sauce, sprinkle with Parmesan cheese, and serve.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Cannelloni

Filling:
1 tablespoon butter or olive oil
1 onion (1/2 lb.), chopped
1 clove garlic
3/4 pound boned, skinned chicken thighs, fat-trimmed
1/2 pound boned, fat-trimmed veal
1/2-pound (2 cups) part-skim ricotta cheese
1/2 cup grated parmesan cheese
2 large egg yolks
1/8 teaspoon ground nutmeg
Salt

Sauce:
2 tablespoons butter or olive oil
2 tablespoons chopped shallots
1-1/2 tablespoons all-purpose flour
1 cup milk
1-1/2 cups chicken broth
2 cans (about 1 lb. each) chopped tomatoes
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil

Pasta:
8 egg roll wrappers (6 in. square)
1 pound teleme or jack cheese
Basil sprigs

  1. Filling: In a 10- to 12-inch ovenproof frying pan over high heat, stir butter, onion, and garlic frequently until limp but not browned, 5 to 7 minutes.
  2. As onion cooks, cut chicken and veal into about 2-inch chunks. Stir into onion mixture. Bake in a 400°F oven just until meat is no longer pink in center (cut to test), about 15 minutes.
  3. Let mixture cool, then add ricotta. Coarsely purée mixture in a food processor (or grind through a food chopper). Add parmesan, egg yolks, nutmeg, and salt to taste, mixing well.
  4. Sauce: In a 4- to 5-quart pan over high heat, combine butter and shallots and stir often until shallots are limp, about 2 minutes. Add flour and stir until bubbling. Off the heat, whisk in milk and broth. Stir often over medium heat until reduced to 1 1/3 cups, about 25 minutes. Remove from heat.
  5. Drain tomatoes; save juice for other uses. Add tomatoes and the chopped basil to sauce.
  6. Pasta: Mound 1/8 of the filling (about 6 tablespoons) evenly along 1 side of each egg roll wrapper. Roll each wrapper to enclose the filling. Set rolled cannelloni, seam down and slightly apart, in 2 lightly oiled 3-quart casseroles (about 9 by 13 in., and at least 2 in. deep).
  7. Cut teleme cheese into thin pieces and lay pieces onto cannelloni so that each top is completely covered. Spoon the sauce around the cannelloni, adding an equal amount to each casserole. If making ahead, cover and chill up to 1 day.
  8. Bake, uncovered, in a 425°F oven until sauce bubbles and cannelloni are hot in the center, 10 to 15 minutes (the same time if chilled). Garnish casserole with basil sprigs. Use a wide spatula to transfer one cannelloni to each plate, spooning sauce around portions. Add salt to taste.

Nutrition Per Serving: Calories 524(46% From Fat); Fat 27g (Sat 7.2g); Protein 37g; Cholesterol 155mg; Sodium 960mg; Fiber 2.2g; Carbohydrate 33g. Yield: Makes 8 Servings. Source: Sunset, October 1997.

Cheesy Baked Tortellini

Level: Easy | Total: 45 min | Prep: 10 min | Cook: 35 min | Yield: 4 to 6 servings

2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

  1. Preheat the oven to 350°F. Lightly oil an 8 by 8 by 2-inch baking dish.
  2. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat.
  3. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Chicken Cannelloni with Cheese Sauce

Yield: 1 casserole | Prep: 65 min | Cook: 25 min | Ready: 90 min

Filling:
1-3/4 cups cooked chicken, diced
1 lb. lasagna noodles – or manicotti shells
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 ounces mushrooms, chopped
1 large egg, beaten
2 tablespoons heavy cream or half-and-half
1/4 teaspoon thyme
1/2 teaspoon salt
1 bunch spinach, cooked until

Cheese Sauce:
3 tablespoons butter or margarine
4 tablespoons flour
1-1/2 cups chicken broth
3 cups half-and-half
salt and pepper
1 cup parmesan cheese
1 cup mozzarella cheese, grated (optional)
spaghetti sauce (homemade or store bought) (optional)

  1. The night before (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
  2. While noodles are cooking, melt butter and olive oil in a large skillet.
  3. Sauté onion, garlic and mushrooms until they’re tender; add remove from heat; set aside.
  4. Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
  5. Combine chicken with the onions, garlic, mushrooms and the fat in which they were sautéed; add egg, cream and seasonings. Add spinach (cooked) and mix well.
  6. Cut each lasagna noodle into 2 or 3 pieces-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you don’t want to make canneloni, just layer the ingredients like you would for lasagna.
  7. Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
  8. Cheese sauce: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
  9. Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
  10. I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat.
  11. Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you’re ready to bake it.
  12. Before serving: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns. If you’ll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it’s bubbly and the top is browned a bit.

Recipe makes 6 servings. Source: https://recipeland.com/recipe/v/chicken-cannelloni-cheese-sauce-19002

Nutrition Facts, Calculated for 1 serving (448g): Calories 785; Calories from Fat 360 (45%); Total Fat 40.0g 61%; Saturated Fat 20.8g 103%; Polyunsat. Fat 3.0g; Monounsat. Fat 13.3g ; Trans Fat 0.0g; Cholesterol 157mg 52%; Sodium 851mg 35%; Potassium 866mg 24%; Total Carbohydrate 71.2g 23%; Dietary Fiber 4.2g 16%; Sugars 3.0g; Protein 35.5g 70%; Vitamin A 6243mcg 124%; Vitamin B6 0.5mg 25%; Vitamin B12 1.1mcg 18%; Vitamin C 18mg 30%; Vitamin E 2mcg 8%; Calcium 05mg 40%; Magnesium 118mg 29%; Iron 5mg 31%

Chorizo-Tomatillo Won Ton Ravioli with Lime Sauce

Notes: If making ravioli ahead, complete through step 2, cover, and chill up to 1 day. Or freeze in a single layer until firm, transfer to an airtight container, and freeze up to 1 month; cook frozen, allowing 6 to 8 minutes.

Prepare Chorizo-Tomatillo filling:
1/3 pound hot chorizo sausage, casings removed
1/3 cup chopped onion
1-1/2 teaspoons chopped garlic
1/2 teaspoon ground cumin
1/3 cup drained canned tomatillos
1/2 cup fresh chèvre (goat) cheese
1-1/2 teaspoons lime juice

  1. In a 10- to 12-inch frying pan over medium heat, crumble chorizo; stir with onion, garlic, and cumin until browned, about 8 minutes. Discard fat.
  2. In a food processor, whirl sausage mixture, tomatillos, cheese, and lime juice until smooth. Or mince meat mixture and tomatillos, put in a bowl, and stir in cheese and lime juice.

Make Lime Sauce:
In a bowl, mix 1/3 cup extra-virgin olive oil, 3 tablespoons lime juice, and 1-1/2 tablespoons grated parmesan cheese. Add salt and cracked pepper to taste.

All-purpose flour
About 40 (8 oz. total) won ton skins

  1. In a small bowl, blend 1-1/2 teaspoons flour with 1-1/2 tablespoons water.
  2. On a lightly floured board, lay 4 to 6 won ton skins flat. Spoon 1 tablespoon filling onto center of each. Brush edges of skins with flour-water mixture. Align another won ton skin over each one on the board; firmly press edges together to seal. If desired, trim edges slightly with a zigzag ravioli cutter.
  3. Lay filled ravioli, side by side but not touching, on a flour-dusted baking sheet. Cover with plastic wrap to prevent drying. Repeat to fill remaining ravioli, using additional pans as required.
  4. In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add half the ravioli at a time; cook until wrappers are just tender to bite, 2 to 3 minutes.
  5. As ravioli cook, spoon half the lime sauce onto plates.
  6. With a slotted spoon, lift 1 ravioli at a time from water, drain and lay on plates. Spoon remainder of lime sauce equally over ravioli.

Nutrition Per Serving: Calories 628(57% From Fat); Fat 40g (Sat 13g); Protein 22g; Cholesterol 53mg; Sodium 953mg; Fiber 2g; Carbohydrate 44g. Yield: Makes About 20 Pieces

4 Servings. Source: Sunset, June 1999.

Cinnamon Pancetta Carbonara

2 ounces sliced bacon (about 3 slices), chopped
6 ounces sliced pancetta (about 6 slices), chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
1/2 teaspoon each Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

  1. Sauté the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and sauté until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain.
  3. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Makes 6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Corn Tortelli with Tarragon Butter

Corn Tortelli:
1/4 cup cornmeal
Pre-made wonton wrappers
2 (14.75 ounce) cans creamed corn, well drained
1/2 cup mascarpone cheese (4 oz)
1/4 cup soft fresh goat cheese (2 oz)
1/2 teaspoon chopped fresh tarragon
1/4 teaspoon fresh ground black pepper
1 egg, for egg wash

Tarragon Butter:
1/2 cup unsalted butter, room temp
1/3 cup corn kernels (fresh or frozen)
1 teaspoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup freshly grated parmesan cheese

  1. In a medium bowl, mix together the drained cream corn, mascarpone cheese, goat cheese, tarragon and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 Tbsp water.
  2. To make the tortelloni, lay out six wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out. Place 1 Tbsp of corn mixture in the middle of the square. Using a small pastry brush, wet the edges of the square. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortelloni on a baking sheet and cover with plastic wrap. Be careful to dry work surface before laying out another 6 wonton squares; this will help keep the tortelloni from sticking to the baking sheet. Continue until all the corn mixture is used. There should be approximately 36 tortelloni.
  3. To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the tarragon butter ingredients in a medium serving bowl. Drain the pasta, using a large mess strainer or slotted spoon, and stranger them to the serving bowl with the tarragon butter. Toss to coat. Sprinkle with the Parmesan cheese and serve immediately.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Creamy Pumpkin Sauce for Pasta

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

COOK pasta as directed on package.

MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Serves 8. Source: https://www.myfoodandfamily.com/recipe/054499/pasta-creamy-pumpkin-sauce

Nutrition Information: Calories 460; Total fat 25 g; Saturated fat 14 g; Cholesterol 70 mg; Sodium 350 mg; Carbohydrate 47 g; Dietary fiber 2 g; Sugars 4 g; Protein 13 g; Vitamin A 110 %DV; Vitamin C 2 %DV; Calcium 15 %DV; Iron 15 %DV

Dilled Creamy Pasta

1 tablespoon heavy cream
1 tablespoon butter
2 cups fully-cooked egg noodles
Salt and pepper
1 tablespoon chopped fresh dill

In a saucepan heat cream and butter over low heat, add noodles, and season with salt and pepper. Toss until well-mixed and heated through. Remove from heat and toss in dill. Serve immediately.

Yield: 2 servings. Source: https://www.emerils.com/121400/dilled-creamy-pasta.

Farfalle with Ricotta, Ham and Corn

Salt
2 ears white or yellow corn
1 lb farfalle or similar dried pasta
3/4 cup (6 ounces) ricotta cheese
1/4 cup unsalted butter, at room temperature
3 ounces cooked ham, cut into thin strips
freshly ground white pepper
3/4 cup (3 ounces) freshly grated parmesan cheese

Bring a large saucepan three-fourths full of water to a rolling boil. Add salt to taste and the corn and remove from the heat. Cover and let stand for 5 minutes. Remove the corn from the water. Using a sharp knife, slice off the kernels. Set aside.

In a large pot, bring 5 qt. Salted water to a boil. Add the pasta and cook until al dente. While the pasta is cooking, place the ricotta in a bowl, add a few tablespoons of hot pasta cooking water, and stir until the cheese is smooth and creamy.

Drain the pasta and transfer to a warmed serving dish. Immediately add the butter, ham, ricotta, and salt and white pepper to taste. Toss well, sprinkle with the corn and serve. Pass the Parmesan cheese at the table.

Serves 4 as a main course, 6 as an appetizer. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Per Main Course Serving: Calories: 763; Protein: 34 g; Carbs: 95 g; Total Fat: 27 g; Saturated: 15 g; MonoUn: 8 g; PolyUn: 2 g; Cholesterol: 82 mg; Sodium: 1102 mg; Dietary Fiber: 4 g

Fettuccine with Bacon, Toasted Walnuts, and Blue Cheese

Serve with Balsamic-Dressed Greens
1 pound fettuccine
8 slices bacon, cubed
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
1/2 cup toasted walnuts, chopped
4 ounces blue cheese, crumbled
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Just before draining the pasta, ladle out 1/3 cup of the cooking water and pour it in a large bowl; set aside. Drain the pasta well; set aside.

While the pasta is cooking, heat a large sauté pan over medium heat until very hot. Add the bacon and cook until crispy, about 4 minutes. Transfer the bacon to a paper towel to drain, reserving the drippings in the pan. Add the garlic to the pan and sauté for about 30 seconds. Add the olive oil and walnut oil, then remove the pan from the heat. Whisk the oil mixture into the reserved pasta water. Add the pasta and toss. Add the walnuts and blue cheese, and toss well. Season to taste with salt and pepper. Serve warm, garnished with the crispy bacon.

Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together, by Caprial and John Pence, 2003.

Fettuccine with Brown Butter and Sage

Mix in sautéed 1/2-inch cubes of butternut squash, if you like.

1 (8.8-ounce) package dried egg fettuccine (such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving

Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.

Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

Makes 4 first-course servings. Bon Appétit, January 2008.

TEST-KITCHEN TIP: In this recipe, the brown butter isn’t strained, but it is in the shortbread and the ice cream. Why? In some recipes, the milk solids are strained out of the brown butter to ensure a smooth texture. In others, the brown butter is strained because it will be cooked with other ingredients and the milk solids might burn.

Fettuccine with Creamy Sage Sauce

Cream sauces go well with all kinds of pasta shapes, but I especially like how this sauce holds up to a hearty flat ribbon pasta. Ricotta salata is a smooth, firm, pure-white Italian sheep’s milk cheese. Ricotta affumicata is a lightly smoked version of the same cheese. Both are available at specialty grocery stores, cheese shops, and Italian groceries. If you can’t find them, increase the amount of parmigiano reggiano.

Salt
8 Tbs. unsalted butter, cut into pieces
8 large, fresh sage leaves
1 cup heavy cream
1/2 cup homemade or low-salt canned chicken stock
Freshly ground black pepper
1/2 lb. dried fettuccine
1/4 cup freshly grated parmigiano reggiano
2 oz. ricotta salata, preferably smoked (ricotta affumicata), cut into thin shards with a vegetable peeler or on the side of a box grater

Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 min. Season with salt and pepper. Remove the sauce from the heat but keep it warm.

Meanwhile, cook the fettuccine until al dente, 10 to 12 min. With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) Cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper. Serve in warmed bowls topped with the shaved ricotta.

Serves two as main course; four as an appetizer. Source: Fine Cooking #36, pp. 52-55

Fettuccine with Goat-Cheese and Salami Sauce

Goat cheese and salami? Yes, the two taste wonderful together – and on pasta. Wine recommendation: A sauvignon blanc goes well with goat cheese. Either a Pouilly-Fumé from the Loire Valley in France or a California sauvignon blanc is a good choice.

3/4 pound fettuccine
1 tablespoon butter
3 cloves garlic, minced
3/4 cup canned low-sodium chicken broth or homemade stock
1/2 cup heavy cream
1/4 pound mild goat cheese, such as Montrachet
1/4 pound salami, cut into 1/4-inch cubes
3 tablespoons chopped fresh basil or parsley
1/4 teaspoon fresh-ground black pepper

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

Meanwhile, in a large pot, melt the butter over low heat. Add the garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat to moderately low. Add the broth; bring to a simmer. Stir in the cream and bring just back to a simmer. Add the goat cheese and whisk until smooth. Stir in the salami, basil, and the pepper.

Drain the fettuccine and add to the sauce. Heat, stirring, over very low heat for 1 to 2 minutes, to allow the pasta to absorb some of the sauce.

Serves 4. Source: https://www.foodandwine.com/recipes/fettuccine-goat-cheese-and-salami-sauce

Fettuccine with Mint, Peas, Ham, and Cream

The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.

2 leeks, (about 4 ounces), white parts only, very thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup heavy cream
3 ounces cooked Parma ham, cut into 1/8-inch-thick matchsticks
1 cup frozen peas, defrosted
Salt and freshly ground black pepper
1 pound fresh or dried fettuccine
1 cup small mint leaves, or chopped large leaves

Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.

Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.

Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.

Serves 4-6. Source: Martha Stewart Living, https://www.marthastewart.com/340258/fettuccine-with-mint-peas-ham-and-cream.

Florentine Rice Noodle Gratin

1/2 pound wide rice stick noodles (bánh pho)
1-1/4 cups 2% reduced-fat milk
1 cup (4 ounces) grated Swiss cheese, divided
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 vegetable-flavored bouillon cubes
1 (8-ounce) block 1/3-less-fat cream cheese
1 teaspoon olive oil
1-1/2 cups chopped onion
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray

Preheat oven to 375°F. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Combine milk, 1/2 cup Swiss cheese, rosemary, and the next 5 ingredients (rosemary through cream cheese) in a blender or food processor, and process until smooth.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Remove from heat; stir in noodles, cheese mixture, and spinach.

Place mixture in an 8-inch square baking dish coated with cooking spray; sprinkle with 1/2 cup Swiss cheese. Bake at 375° for 20 minutes or until bubbly and lightly browned.

Yield 6 servings (serving size: 1 1/4 cups). Source, Cooking Light, March 2003.

Nutrition Per Serving: Calories 302(23% From Fat); Fat 7.6g (Sat 4.2g,Mono 2.3g,Poly 0.6g); Protein 14.7g; Cholesterol 29mg; Calcium 424mg; Sodium 839mg; Fiber 2.9g; Iron 2mg; Carbohydrate 42.8g

Fragrant Noodles with Peanuts

1/4 cup cilantro leaves
1/4 cup basil leaves
1/2 cup roasted salted peanuts
2 tablespoons peeled, chopped fresh linger
2 cloves garlic, chopped
1/4 cup red wine vinegar
Juice and finely grated zest of 1 lemon
1/4 cup soy sauce
1 cup vegetable oil, preferably canola
1 pound Chinese egg noodles
1/4 cup chopped roasted salted peanuts, for garnish
Cilantro or basil sprigs, for garnish

To make the dressing, combine the cilantro, basil, whole peanuts, ginger, garlic, vinegar, lemon juice and zest, soy sauce, and oil in a blender, and blend until smooth.

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain well.

Transfer the noodles to a large bowl. Pour the dressing over the noodles and toss well.

To serve, transfer the noodles to a serving bowl, sprinkle with the chopped peanuts, and garnish with cilantro sprigs. Serve warm or at room temperature.

Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together, by Caprial and John Pence, 2003.

Fusilli with Green Beans, Pancetta, and Parmigiano

The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

Kosher salt
1/2 lb. fusilli or other twisted pasta
4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
1 large clove garlic, smashed and peeled 1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
Freshly ground black pepper
2 Tbs. unsalted butter, at room temperature
2 oz. finely grated Parmigiano-Reggiano (1 cup)

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional 2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Serves two to three. From Fine Cooking Issue 99, pp. 44, May 6, 2009.

Goat Cheese Ravioli with Creamy Walnut Sauce

PREP TIME: 30 minutes | TOTAL TIME: 1 1/2 hours

Filling:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets

Sauce:
4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago cheese

In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.

Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds).

Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli and set aside.

Line a large tray with a dry kitchen towel and arrange ravioli in one layer.

Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and sauté for 1 minute. Add the basil and cook for 30 seconds. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50% in volume, about 4 minutes.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.

Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through.

Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated Parmesan cheese. Serve immediately.

Yield: 4 servings. Source: https://www.emerils.com/124161/goat-cheese-ravioli-creamy-walnut-sauce

Lebanese Style Spaghetti

1 lb. spaghetti, boiled but firm and drained
1 lb. ground lamb meat
1 med. onion, chopped
1/4 c. pine nuts
1 sm. can tomatoes
1 tbsp. salt
1 tsp. allspice
Grated cheese

Fry lamb meat, onions, pine nuts, and seasonings. Add small can of tomatoes and 1/2 can water. Simmer 20 minutes. Pour over drained spaghetti. Toss and coat well. Pour into baking dish. Sprinkle with grated cheese. Bake at 350ºF for 20 minutes. Source: https://www.cooks.com/recipe/733c393k/lebanese-style-spaghetti.html

Linguine with Arugula, Pine Nuts and Parmesan Cheese

1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
Additional freshly grated Parmesan cheese

  1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
  3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Serves 6. Source: Bon Appetit, March 1991.

Linguine with Cilantro Pesto

1 pound linguine
3/4-1 cup Cilantro Pesto (recipe follows)
Salt and pepper

You can add seafood, chicken, tofu, or pretty much anything to this pasta, but why bother? This simple dish is anything but plain.

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions.

Drain the pasta, leaving a little water in the bottom of the pot. Add the pesto to the pot and toss with the pasta to combine. Season with salt and pepper and serve.

Cilantro pesto:
2 cups firmly packed cilantro leaves
1/2 cup extra-virgin olive oil
3 cloves garlic, finely chopped
1/3 cup toasted pine nuts
Zest and juice of 1 lime

In a blender or food processor, puree all the ingredients together. Store in the refrigerator, wrapped tightly, for up to a week. You can also double this batch, spoon the extra pesto into ice cube trays, freeze, and store for later. Makes about 1 cup.

Serves 6-8. Source: Cilantro Secrets, by Gwyneth Doland, page 55.

Linguine with Gorgonzola, Potatoes, Green Beans, and Sage

2 medium Yukon Gold potatoes
1 tablespoon salt
1 pound linguine
10 ounce green beans, cut into 2-in. lengths, or 1 bag (10 oz.) frozen cut green beans
6 fresh sage leaves, plus more for garnish
8 ounces gorgonzola dolce (or Goat Cheese as KPM not a huge fan of gorgonzola or blue cheeses)
2 tablespoons butter
1/2 teaspoon freshly ground black pepper, plus more for garnish

  1. Peel potatoes and cut into 3/4-in. pieces. Put in a large pot, add 2 qts. water, cover, and bring to a boil. Add salt and linguine. Stir, cover, and return to a vigorous boil. Add green beans, cover, and bring back to a boil. Uncover and cook until linguine is tender to the bite, about 5 minutes.
  2. Meanwhile, chop sage leaves. In a large serving bowl, mash cheese, butter, sage, and pepper together. Set aside.
  3. Reserve 1/2 cup pasta water and set aside. Drain pasta and vegetables, shaking off as much water as possible. Pour pasta and vegetables on top of cheese-butter mixture. Toss to combine until cheese melts and coats pasta. If resulting sauce is too thick, add reserved pasta water, 1 tbsp. at a time. Serve hot, garnished with additional sage or pepper if you like.

Variations:

Spinach: Add 6 oz. of spinach, cut into thin ribbons or chopped, to the pasta for the last minute of cooking.

Radicchio: In a large frying pan over high heat, cook 1 head thinly sliced radicchio in 2 tsp. olive oil until wilted, about 3 minutes. Add to cooked pasta before tossing with cheese. Herbs: Use thyme, oregano, or basil instead of sage.

Makes 6 servings (serving size: 1-1/2 cups). Source: Sunset, October 2007.

Nutritional analysis is per serving. Calories: 505 (30% from fat); Protein: 19g; Fat: 17g (sat 11); Carbohydrate: 69g; Fiber: 2.7g ;Sodium: 1085mg; Cholesterol: 44mg

Linguine in Onion Cream Sauce

1-1/4 pound white onions, sliced
1/4 cup unsalted butter
salt
freshly ground pepper
3/4 cup heavy cream
3/4 cup (3 ounces) freshly grated Parmesan cheese
15 black olives such as Gaeta, pitted and sliced
1 lb dried linguine (or 3/4 lb fresh)

Fill a saucepan with water and bring to a boil. Add the onions and boil for 5 minutes. Drain well.

In a large frying pan over low heat, melt the butter. Add the drained onions and salt and pepper to taste and sauté, stirring often, until translucent and tender, about 20 minutes. Add a little water from time to time if the onions begin to stick. Add the cream and cook, stirring, a few minutes more over low heat.

Meanwhile, in a large pot, bring 5 qt. of salted water to a boil. Add the pasta.

Transfer the hot onion mixture to a blender or a food processor fitted with the metal blade and blend until creamy.

When the pasta is al dente, drain and transfer to a warmed serving dish. Immediately add the hot pureed sauce, Parmesan cheese and olives and toss well. Serve at once.

Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Per Main Course Serving: Calories: 390; Protein: 21 g; Carbs: 64 g; Total Fat: 39 g; Saturated: 22 g; MonoUn: 12 g; PolyUn: 2 g; Cholesterol: 244 mg; Sodium: 830 mg; Dietary Fiber: 4 g

Linguine with Squash, Bacon, and Goat Cheese

6 slices bacon
1 (2 to 2-1/2-pound) butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 (1-pound) package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside.

Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes.

Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

Yield: Makes 6 to 8 servings. Source: Real Simple, December 2004.

CALORIES 420 (26% from fat); FAT 12g (sat 5g); CHOLESTEROL 17mg; CALCIUM 101mg; CARBOHYDRATE 64g; SODIUM 442mg; PROTEIN 16mg; FIBER 5g; IRON 4mg

Mini Penne with Parmesan Chicken

3 Tbsp extra virgin olive oil, plus 1/2 cup
1 cup buttermilk
1-1/2 lb chicken tenders
1 lb mini penne pasta or macaroni
1-1/4 c freshly grated Parmesan cheese
3/4 cup Italian-style seasoned bread crumbs
Salt and freshly ground black pepper
3 large garlic cloves, minced
3 Tbsp balsamic vinegar
1/2 cup chopped fresh flat-leaf parsley

  1. Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.
  3. Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
  4. Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining ½ cup of oil. Season with 1/4 teaspoon pepper.
  5. Place the drained pasta in a large serving bowl. Drizzle with vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

New World Pappardelle

1 teaspoon coarse salt, plus more for cooking pasta
8 ounces dried imported pappardelle
2 ears corn, husked
4 small or 2 large juicy vine-ripened tomatoes, room temperature, cored and cut into 6 to 8 wedges apiece
1/4 to 1/2 Scotch bonnet or habanero chile, seeded and very finely chopped
1/4 cup extra-virgin olive oil
1/4 to 1/3 cup chopped cilantro

Bring one large and one medium pot of water to a boil; add salt to each. Cook pappardelle in large pot of boiling water until al dente, following label directions.

While pasta is cooking, cook corn in medium pot for 2 minutes. Remove, and refresh under cold running water. With a sharp knife, remove kernels from cob, and transfer to a large heat-proof bowl. Add tomatoes, chiles, olive oil, and cilantro. Toss to combine.

If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.

Serves 4 to 6 as a first course, 2 as a main course. Source: Martha Stewart Living, https://www.marthastewart.com/318122/new-world-pappardelle.

Orange-Scented Cold Peanut Noodles

Boost the main-dish status here with some shredded grilled chicken breast or rotisserie chicken.

1/2 cup creamy peanut butter
3 tablespoons balsamic vinegar
1/3 cup orange juice
1 clove garlic, pressed
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon ginger, freshly grated
1/4 cup hot water
1 pound angel hair pasta, cooked, drained and rinsed
2 scallions, very thinly sliced (optional)
1 English cucumber, peeled, seeded, and sliced into long, narrow strips, then cut crosswise
2 tablespoons cilantro, coarsely chopped (optional)

Whisk together first 9 ingredients in a large bowl. Add pasta, scallions, cucumber, and cilantro, and use your fingers to toss and coat the noodles. Add salt or more vinegar if it isn’t as vibrant as you like. Let sit at room temperature if you’re going to eat fairly soon — otherwise refrigerate.

Serves 4 generously. Source: Wondertime Magazine.

Orecchiette with Toasted Breadcrumbs

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs (or try plain? Mike thought this was too salty)
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1/2 to 1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

Meanwhile, in a medium-sized sauté pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don’t want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and prosciutto and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Sauté for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the sauté pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

Makes 4 servings. Source:Adapted from Food network, Show: Everyday Italian; Episode: Quick Pasta Classics; Recipe courtesy Giada De Laurentiis.

Parmesan Frico

I love these cheesy, salty, crispy wafers not only because they are so yummy, but because they are so versatile. I put them in bread baskets, add them to soups, and serve them topped with scoops of salad.

1 cup freshly grated Parmesan cheese
1 teaspoon freshly ground black pepper

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place tablespoon-size mounds of Parmesan on the paper at least 2 inches apart. Gently flatten each mound of cheese with the bottom of a glass or the back of a spoon and sprinkle with black pepper. Bake for 10 minutes, or until the cheese has spread out to a 1- to 1-1/2-inch round and is bubbling and golden around the edges. Place the baking sheet on a wire rack to cool the frico completely.

Makes 12. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Pasta with Chickpeas and Spinach

1 pound fusilli or penne
2 tablespoons olive oil
1-1/4 cups chopped red bell peppers (reduce amount for us)
1 cup chopped yellow onions
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1-1/4 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dry white wine
2 cups vegetable stock, or canned vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
8 ounces fresh baby spinach, rinsed well and stems removed
1/4 cup extra-virgin olive oil
2 tablespoons heavy cream
1/2 cup cubed mozzarella
1/2 cup grated asiago

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add the wine and stir to deglaze the pan. Add the vegetable stock and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the extra-virgin olive oil, cream, and cheeses, and toss to combine.

Divide the pasta among serving plates and serve immediately.

Yield: 6 servings. Source: https://www.emerils.com/125389/pasta-chickpeas-and-spinach

Pasta with Red Onion, Bacon, and Goat Cheese

4 medium red onions, thinly sliced
4 ounces soft goat cheese
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
1 tablespoon fresh thyme leaves, plus more for serving
2 cloves garlic, chopped

  1. Cook 1 pound campanelle. Drain, reserving 2 cups pasta water; return pasta to pot.
  2. Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
  3. Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
  4. Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Serves 6. Source: Everyday Food, March 2004.

Pastina Risotto

4 cups chicken broth
3/4 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons olive oil
12 ounces dried pastina (such as acini de pepe or any tiny pasta)
1-1/2 cups frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
1/4 cup finely chopped prosciutto
1 tablespoon butter
1-1/2 teaspoons dried oregano, crushed
1-1/2 teaspoons dried thyme, crushed

  1. Heat chicken broth in a saucepan; keep warm. In a large saucepan cook and stir onion and garlic in hot oil until tender. Stir in pastina. Add 1 cup of the hot broth to the pastina mixture. Bring to simmering. Cook, stirring constantly, maintaining a slow simmer so pastina doesn’t stick. When broth is absorbed, add more, 1 cup at a time, until pastina is almost tender.
  2. Stir in any remaining broth, peas, salt, and pepper. Cook and stir about 3 minutes or until peas and pastina ore tender. Remove saucepan from heat. Stir in Parmesan cheese, prosciutto, butter, oregano, and thyme. Serve immediately.

Serves: 4 to 6. Source: Super Suppers Cookbook, by Judie Bryd, 2006.

Penne with Beef and Arugula

2 New York strip steaks, about 8 ounces each
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

  1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
  3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Makes 6-8 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Penne with Pancetta, Spinach, and Buttery Crumb Topping

8 ounces French bread
Cooking spray
3/4 cup (3 ounces) chopped pancetta
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1-1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1-1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted

Preheat oven to 425°F. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425°F for 6 minutes or until crumbs are lightly browned.

Yield: 8 Servings (Serving Size: 1-1/2 Cups); Source: Cooking Light, March 2007.

Nutrition Per Serving: Calories 505(29% From Fat); Fat 16.1g (Sat 7.9g,Mono 5.6g,Poly 1.6g); Protein 19.5g; Cholesterol 37mg; Calcium 157mg; Sodium 893mg; Fiber 3.8g; Iron 3.6mg; Carbohydrate 70.8g

Penne with Ricotta and Pine Nuts

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Prep: 5 mins | Total: 20 mins

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 Pound penne pasta
1 1/2 Pounds baby spinach, well washed
2 Tablespoons olive oil
1 Cup part-skim ricotta cheese
1/4 Cup freshly grated Parmesan cheese

  1. Preheat oven to 350°F. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  3. Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Serves 6. Source: Martha Stewart Living Website, https://www.marthastewart.com/340984/penne-with-ricotta-and-pine-nuts

Prosciutto and Mushroom Ravioli with Fried Sage

2 tablespoons olive oil
2 tablespoons minced shallots
1/2 pound julienned Prosciutto
2 cups sliced wild mushroom (Oyster, Shiitake, Chantrelles, etc.)
2 teaspoons minced garlic
2/3 cup grated Parmigiano-Reggiano cheese, plus a 1/4 cup for garnish
2 sheets of fresh pasta (8 by 10-inch)
1/4 cup cornmeal
Bottle of truffle oil
15 sage leaves
Salt and pepper
Oil for frying
1/4 cup grated Parmigiano-Reggiano cheese

In a sauté pan, heat the olive oil. When the oil is hot, sauté the shallots for 30 seconds. Add the mushroom and sauté for 2 minutes. Add the garlic and prosciutto, sauté for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mixture and allow to cool.

Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 tablespoons of the mushroom mixture into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden dowel. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely.

Bring a pot of salted water up to a boil. Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn into a bowl and toss with truffle oil. Season with salt and pepper.

Fry the sage leaves for 30 seconds. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Place the ravioli in a shallow bowl. Drizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese.

Yield: 4 servings. Source: https://www.emerils.com/123162/prosciutto-and-mushroom-ravioli-fried-sage

Prosciutto Ravioli

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1-1/2 teaspoons dried oregano
Freshly grated pecorino

  1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
  2. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
  3. Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
  4. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
  5. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

Makes 6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Rigatoni with Goat Cheese

Prep: 10 mins | Total: 25 mins

1 pound rigatoni
Salt and pepper
1 1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan cheese
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, or pitted, sliced black olives

  1. Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
  2. Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.

Serves 4 to 6. Source: Everyday Food, July/August 2003.

Roasted Apple Fettuccini

1 pound of fresh fettuccini pasta
2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
1 pound roasted Granny Smith apples, cored and thinly sliced
Salt and white pepper
Calvados, for deglazing pan
2 cups heavy cream
1/2 cup grated Parmigiano-Reggiano cheese

Bring a pot of salted water to a boil. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Remove from the water and drain.

In a large sauté pan, over medium heat, melt the butter. Add the shallots, garlic, and apples. Season with salt and pepper. Sauté for 2 minutes. Remove the pan from the heat and deglaze the pan with the Calvados.

Place the pan back over the heat and flame the apples, shaking the pan constantly. After the flame has died, add the cream and bring the liquid to a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes.

Add the pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in the cheese. Season with salt and pepper if needed. Mound the pasta in the center of each plate. Place each veal chop directly on top of the pasta. Garnish with parsley.

Yield: 4 to 6 servings. Source: https://www.emerils.com/120563/roasted-apple-fettuccini

Rotelli with Walnut Sauce

1 lb rotelli or fusilli
1-1/2 cups toasted walnuts
2 tablespoons unsalted butter
3/4 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/2 cup chopped flat-leaf parsley

  1. Bring a large pot of salted water to boil over high heat. Add the past and cook until tender but still firm to the bite, 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
  2. Meanwhile, in a food processor, combine the walnuts, butter, salt, and pepper. Pulse to combine. With the machine running, drizzle olive oil in a steady steam. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
  3. When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with parsley, toss and serve.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Sesame Noodles

Serve these noodles with roast chicken or pork, and stir-fried baby bok choy. They are also very good served cold the next day.

1 pound spaghetti or Chinese egg noodles
1/2 cup creamy peanut butter
1/2 cup tahini
1/3 cup soy sauce
2 tablespoons peanut oil
1 tablespoon toasted sesame oil
Salt
1/2 cup sliced green onions, for garnish
1/4 cup finely chopped cilantro leaves, for garnish
1 tablespoon toasted white and/or black sesame seeds, for garnish
Red pepper flakes, for garnish

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

Meanwhile, in a large bowl, whisk together the peanut butter, tahini, soy sauce, peanut oil, and sesame oil.

Drain the pasta and add it to the peanut butter mixture. Toss to coat and season with salt, if necessary. Garnish with green onions, cilantro, sesame seeds, and red pepper flakes to taste.

Source: Cilantro Secrets, by Gwyneth Doland, page 73.

Sesame Pasta with Chicken

2 quarts water
1 (8-ounce) package somen, uncooked

Bring water to a boil in a large pan. Add somen; return to a boil, and cook 3 minutes. Drain and rinse under cold water; drain well. Set aside.

4 (4-ounce) skinned, boned chicken breast halves

Place chicken on a broiler rack coated with cooking spray; place rack on a broiler pan.

1/4 cup unsweetened orange juice
1 teaspoon low-sodium soy sauce

Combine and stir well. Brush orange juice mixture over chicken. Broil 3 inches from heat 5 minutes or until done, basting occasionally with orange juice mixture.

1 cup unsweetened orange juice
1/4 teaspoon salt
1/4 cup rice vinegar
2 tablespoons lemon juice
2 tablespoons dark sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, crushed

Combine in a large bowl and stir well. Add chicken and somen; stir well. Let stand 10 minutes.

3 cups torn leaf lettuce
1/4 cup chopped fresh parsley
1/3 cup (1/2-inch) diagonally sliced fresh snow peas
1/3 cup sliced green onions
3 tablespoons chopped fresh cilantro
1/2 cucumber, quartered lengthwise and sliced (about 1/3 cup)

Add remaining ingredients and toss well.

Note: Substitute angel hair pasta for somen if desired.

Yield: 6 Servings (serving size: 1-1/3 cups), Source: Cooking Light, May/June 1993, page 138.

Sherry-Braised Portabellas with Sage & Linguine

1 lb. portabellas (about 4 medium), stems and gills removed, caps wiped clean with a moist paper towel
4 Tbs. olive oil
2 Tbs. unsalted butter
Salt and freshly ground black pepper to taste
3 cloves garlic, finely chopped
3 medium shallots, sliced
1 Tbs. chopped fresh sage
1-1/2 cups dry sherry
1 cup heavy cream
1/2 lb. dried linguine
1/4 cup grated Asiago or parmigiano reggiano
1 Tbs. chopped fresh parsley; more for garnish

Bring a large pot of salted water to a boil. Cut the portabella caps in half. Slice each half crosswise into 1/4-inch slices.

Heat the olive oil and butter in a large sauté pan over medium-high heat. When the butter is bubbling and nutty brown, add the portabellas and season with salt and pepper. Sauté until they begin to lose their juices and are well browned, about 5 min. Add the garlic, shallots, and sage and cook until fragrant, about 2 min. Add the sherry and simmer over medium heat until the portabellas are tender and the liquid has reduced by about half, about 8 min.

Meanwhile, cook the linguine al dente.

Add the heavy cream to the pan with the mushrooms and stir; reduce until the sauce coats the back of a spoon. Drain the pasta and add it to the pan of portabellas. Add the cheese and parsley and toss to coat. Top with additional parsley, if you like.

Serves 4. Source: Fine Cooking Issue 41, pp. 59

Spaghetti Pie

Preheat oven to 350°F.

Single meal: Triple batch to freeze:
4 ounces spaghetti 12 ounces spaghetti
1 tablespoon butter 3 T. Butter
1 beaten egg 4 beaten eggs
1/4 cup Kraft parmesan cheese ¾ cup Kraft parmesan cheese
1 cup low-fat cottage cheese 3 cups low-fat cottage cheese
8 ounces lean ground beef 1 ½ to 2 lbs. lean ground beef
1/2 cup chopped onion 1 ½ cups chopped onion
1 garlic clove, minced 3 garlic cloves, minced
1 8-ounce can tomato sauce 24 ounces can tomato sauce
1 teaspoon dried oregano, crushed 3 teaspoons dried oregano, crushed
1/2 cup or more shredded mozzarella 1 ½ cups or more shredded mozzarella

Cook pasta according to directions; drain well. Return to saucepan. Stir in butter until melted. Stir in beaten egg and parmesan cheese. Spray a 9-inch pie plate with non-stick coating. Press spaghetti mixture onto the bottom and up the sides of the pie plate, forming a crust. Pop into the oven to crisp it up a bit while you do the next step.

Cook beef, onion, and garlic in a skillet until the onion is tender and meat is no longer pink. Drain off fat. Stir in tomato sauce and oregano; heat through. Remove pie ‘crust’ from the oven, and spread the cottage cheese on bottom. Spread meat mixture over cottage cheese. Sprinkle mozzarella over meat mixture.

Bake, uncovered, for 20-25 minutes until bubbly. Cut into wedges to serve.

Note: Can be frozen after assembled. Yield: 6 servings. Source: Simply Perfect Pasta 1995, page 50.

Spaghetti with Basil and Pine Nuts

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup pine nuts
1-1/2 cups shredded basil leaves
1 cup vegetable stock
1 pound spaghetti, cooked al dente
1/2 cup grated Romano cheese
Freshly ground pepper to taste

Heat the olive oil in a large skillet. Add the garlic and pine nuts and cook, stirring, until the garlic is soft and pine nuts are slightly toasted. Add the basil and vegetable stock. Bring to a simmer and cook 10 minutes. Add the broth mixture to the pasta and toss with the grated Romano cheese and fresh black pepper. Transfer to a large pasta bowl to serve.

Source: https://www.emerils.com/124824/spaghetti-basil-and-pine-nuts

Spaghetti with Sautéed Onions, Feta and Herbs

Difficulty: Easy | Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 4 to 6 servings

1 pound spaghetti
4 tablespoons Meyer lemon olive oil (recommended: Da Vero)
2 large red onions, cut into 1/4-inch-thick rings
2 teaspoons chopped fresh marjoram
8 ounces feta cheese, cubed
Sea salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and sauté until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and sauté until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls and serve.

Recipe courtesy Giada De Laurentiis. Show: Everyday Italian. Episode: Olive Oil Crush.

Spicy Ginger Noodles

8 oz. thin vermicelli
1-1/2 tbsp. oil (peanut oil preferably)
3 tbsp. soy sauce
1 tbsp. sesame seeds
1-1/2 tsp. grated fresh ginger
1/4 tsp. crushed red pepper
4 scallions, minced
2 cloves garlic, minced
5 tbsp. pine nuts

Cook noodles in boiling salted water until tender but firm. While noodles cook, mix oil, soy sauce, sesame seeds, ginger, crushed red pepper, scallion and garlic. Drain noodles and rinse with cold water. Add sauce to noodles and toss. Top with pine nuts. Serve at room temperature.

Serves 6. Source: One Million Recipes.

Spinach with Fried Tortellini and Prosciutto

2 tablespoons olive oil
1 onion, julienne
1 cup julienne prosciutto
1/4 cup chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons chiffonade of basil
2 tablespoons 25 year old balsamic vinegar
4 cups whole spinach, cleaned and stemmed
salt and black pepper
1/2 pound cooked fresh cheese tortellini
1/2 cup grated Parmesan Reggiano cheese
drizzle of 25 year old balsamic vinegar
1 tablespoon chiffonade of basil

Preheat the fryer. In a sauté pan, heat the olive oil. When the oil is hot, sauté the prosciutto for 1-2 minutes. Add the onions and sauté for 1 minute.

Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wait for 2 minutes. Add the vinegar and season with salt and fresh black pepper.

In the fryer, fry the tortellini until golden brown, about 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Essense.

Mound the greens in the center of the plate. Arrange the tortellini around the greens. Garnish with grated cheese, drizzle of balsamic vinegar, and basil.

Yields: 4 servings. Source: https://www.emerils.com/122146/spinach-fried-tortellini-and-proscuitto

Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

Pre-packaged Squash Ravioli (about 40 ravioli)

For the sauce:
2 large onions (14 to 16 oz. total), thinly sliced
3 Tbs. unsalted butter; more if needed
1/3 cup dry sherry
1-1/2 cups heavy cream
1-1/2 cups homemade or low-salt chicken broth (or a total of 3 cups broth if not using cream)
2 Tbs. finely chopped fresh sage

For the garnish:
1/2 cup finely chopped toasted walnuts
1/2 cup finely chopped dried cranberries
2 Tbs. chopped fresh chives
3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards

Make the sauce: Sauté the onions in 3 Tbs. of the butter over medium heat until very soft and golden, 20 to 25 minutes. Add the sherry to deglaze, raise the heat to medium high, and cook until all the liquid is evaporated. Add the cream and broth (or all broth, if you prefer) and the chopped sage, and reduce by half or until the sauce is the consistency you like. You’ll have 2 to 2-1/2 cups sauce. Season with salt and pepper. If using broth only, whisk in 1 to 2 Tbs. butter at the end to give the sauce a bit of body. (If making the sauce ahead, reserve the butter until reheating. If using cream, reheat the sauce very gently.)

Cook and serve the ravioli: Warm the sauce and have the garnishes ready. Bring a large pot of salted water to a boil, add a touch of olive oil, and drop in 4 to 6 ravioli at a time. When they rise to the surface, boil for 4 minutes and then remove them with a slotted spoon and transfer them to a strainer (or a cooling rack set over a pan) to drain. Arrange 3 or 4 ravioli on a large plate for an appetizer (6 for a dinner portion), cover lightly with the sauce (about 1 Tbs. per ravioli), and sprinkle with the walnuts, cranberries, and chives. Add a few shards of Parmigiano and serve.

Source: Fine Cooking Issue 35, pp. 32-37

Sweet Corn and Mushroom Truffle Pasta

8 ounces pancetta, julienned
2 ears of white sweet corn
1 pound assorted exotic mushrooms, sliced
1 tablespoon chopped garlic
1 pound fresh fettuccini pasta
Drizzle of white truffle oil
3 ounces freshly grated Romano cheese
2 tablespoons chiffonade basil

Bring a pot of salted water, with a pasta basket, up to a boil. In a large sauté pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and sauté for 2 minutes. Add the sliced mushrooms and sauté for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to sauté for 1 minute.

Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sautéed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.

Yield: 4 servings. Source: https://www.emerils.com/120526/sweet-corn-and-mushroom-truffle-pasta

Sweet Squash Raviolis with Sage Brown Butter Sauce

2 sheets egg pasta, each sheet cut into 6 rectangles
3/4 cup butternut puree (*needs to be very tight)
1/2 ounce Stilton Blue Cheese, crumbled (I would use goat cheese)
1 ounce roasted pecans, chopped
2 tablespoons water
4 tablespoons butter
12 sage leaves
3 garlic cloves, peeled, thinly sliced
salt and white pepper

Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3-5 minutes, or until the pasta is cooked al dente.

Remove from the water and drain. Season the ravioli with salt and pepper. In a hot sauté pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli’s in a shallow pasta bowl.

Spoon the brown butter over the top of each raviolis. Garnish with chives.

Yields: 2 main courses or 6 appetizer servings. Source: https://www.emerils.com/122172/sweet-squash-raviolis-sage-brown-butter-sauce

Tagliatelle with Pumpkin and Sage

Per Main Course Serving: Calories: 353; Protein: 20 g; Carbs: 59 g; Total Fat: 25 g; Saturated: 14 g; MonoUn: 7 g; PolyUn: 1 g; Cholesterol: 193 mg; Sodium: 680 mg; Dietary Fiber: 2 g. Serves 4 as a main course, 6 as an appetizer. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Three Cheese Ravioli with Emeril’s Red Pepper Sauce, Ricotta Salata and Crispy Sage Leaves

1 to 1-1/2 pounds good quality cheese ravioli
1/2 cup Ricotta Salata, crumbled
16 sage leaves, fried in olive oil until crispy
1 jar Emeril’s Red Pepper Sauce (recipe below)

Bring a large pot of water to boil. Heat the pasta sauce to a simmer in a medium sauce pan. Cook the raviolis according to manufactures instructions. Place an equal amount of ravioli in four separate bowls and top with a generous portion of the sauce. garnish with cheese and fried sage.

Red Pepper Sauce:
3 medium-large red bell peppers
2 tablespoons olive oil
1/4 cup coarsely chopped onions
2 teaspoons minced garlic
1 teaspoon chopped basil
1 teaspoon salt
1/8 teaspoon cayenne
Black pepper
2 cups chicken stock
2 tablespoons heavy cream

Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving.

Yield: 2 Cups. Source: https://www.emerils.com/123926/three-cheese-ravioli-emerils-red-pepper-sauce-ricotta-salata-and-crispy-sage-leaves

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