SUMMER PASTA

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Linguine Alfredo with Garden Vegetables

1 tablespoon extra-virgin olive oil
1/4 teaspoon jalapeño or serrano pepper — seeded and minced (use 1/2 teaspoon if you like it a little hotter)
1 small sweet red pepper — seeded and thinly sliced
2 small yellow summer squashes — halved lengthwise and thinly sliced diagonally (2 cups)
8 ounces linguine
1/2 cup canned evaporated skim milk
1/2 teaspoon salt
freshly ground pepper
1 1/2 cups broccoli tops — chopped, but not too small
1 cup fresh snow peas (optional)
1/2 teaspoon grated lemon rind
1/3 cup freshly grated Parmesan or Romano cheese (I use Pecorino Romano for more flavor)
1/3 cup fresh basil — sliced (cut with scissors) or chopped Italian parsley. During winter months when fresh herbs are not available, use fresh parsley instead

Put water on to boil for the pasta. Sauté the garlic and hot pepper in the oil for about 30 seconds. Add the red pepper and summer squash. Sauté on medium-high heat about 2 - 2 1/2 minutes, stirring often. Meanwhile put linguine in boiling water to cook. To the pepper/squash mixture add the evaporated milk, salt and pepper and let it cook a minute or so. Add the broccoli and snow peas and simmer on medium heat until the vegetables are just done but crisp (about 1 1/2 minutes). Drain the linguine when done, and in a large bowl toss the linguine, vegetables, lemon rind, cheese and finally basil. Serve topped with extra cheese if desired.

Mediterranean Pasta Salad

3 cups uncooked fusilli (spirals) or seashell pasta (I use a whole-grain pasta)
1 tablespoon olive oil
1 cup fresh snow peas — cut diagonally into thirds
4 medium radishes — trimmed and thinly sliced
4 green onions — finely chopped
1/4 cup calamata (Greek) black olives — pitted and diced
1/2 cup (4 oz) feta cheese — cut into small cubes
2 tablespoons fresh oregano* — finely chopped (or 2 teaspoons dried)
2 tablespoons fresh mint* — finely chopped (or 2 teaspoons dried)
10-12 cherry tomatoes — halved

Dressing

2 large cloves garlic — minced
1 tablespoon olive oil
2 teaspoons balsamic or red wine vinegar
1/4 cup lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
salt and freshly ground pepper

Boil the pasta for 4-6 minutes. Drain and rinse with cold water. Shake out excess water. Pour pasta into a large bowl and toss with the olive oil. Refrigerate while preparing rest of salad. In a vegetable steamer steam the snow peas for about 1 1/2 minutes — they should still be crisp. Plunge briefly into cold water, drain, and set aside. Chop rest of ingredients. Whisk dressing in a small bowl, then toss with all salad ingredients except the cherry tomatoes. Because the tomatoes will become soggy after being cut and refrigerated, they should be added just before serving.

RSS | Comments | E-mail | Print