Conchiglioni with Italian Sausages & Mushrooms

From FineCooking via my Pinterest Group Board Pining for Pasta (you could join in too and share your favorite pasta find)

Printable Recipe

Prep time: 5 min
Cooking time: (as long as it takes to cook your pasta)... 10 minutes or so

Serves: 2-3

Ingredients:
2 tbsp extra-virgin olive oil
4 links of Italian sausage - I used 2 sweet fennel and 2 spicy fennel sausages, cut into 1" pieces
1/2 lb/250g cremini mushrooms, quartered
2 jumbo cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 can(14oz/398ml) diced fire roasted tomatoes, drained

1 cup chicken broth
3/4 lb. dried pasta (I used Divella Conchiglioni because they are so cute and I had a half a package left from another delicious pasta dish) 

3/4 cup grated Parmigiano Reggiano

red chili pepper flakes (optional and to taste)

Directions:
1. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.

2. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms,, rosemary, and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.

3.  When the pasta is cooked al dente, drain and add to the pasta sauce.  Toss and sprinkle with Parmigiano Reggiano and serve.  NOTE:  if you are using mild sausages, add a pinch of red chili pepper flakes

Spicy Rapini Stuffed Girasoli with Sauteed Swiss Chard & Mushrooms

This dish was inspired by - the season... Swiss chard, apples (this time as cider vinegar) and woodsy cremini and by the way Italian women cook in David Rocco's Made in Italy cook... a handful of this... a pinch of that.  (My review)  I tried to eyeball the ingredients for you, but really, it was a swirl, a drizzle, a handful or two.

Printable Recipe

Prep time: 5 minutes
Cooking time: (as long as it takes to boil the water and cook your pasta)... 10 minutes or so

Serves: 2

Ingredients:
1 pkg (250g/8oz) fresh President's Choice Girasoli stuffed with spicy rapini (so new it's not even on their website, or your favorite stuffed ravioli, tortellini, etc)
1 tbsp olive oil
1 red onion, roughly chopped
1 cup or so sliced cremini mushrooms
1 large garlic cloves, minced

2 cups or so Swiss chard, (main stems removed and saved for another recipe), roughly chopped

Pinch or two of red chili pepper flakes

1-2 tbsp apple cider vinegar

Freshly grated Parmigiana-Reggiano cheese to taste

Directions:
1. Cook pasta in salted boiling water, as per package directions.  This fresh pasta took 4 minutes to cook, so start the "sauce" as you put the water up to boil.
2. Heat oil in frying pan on medium heat.  Add the onion and mushrooms and saute until the mushrooms are translucent and mushrooms golden.
3.  Add the Swiss chard and garlic and toss well with the mushroom mixture.
4. After the Swiss chard begins to wilt add the red chili pepper flakes and apple cider vinegar
5.Scoop the cooked pasta with a slotted spoon and add to the "sauce".  Toss and if needed add a little of the pasta water.
6. To serve, place in individual bowls or on plates and grate some of the cheese  over top.

Better than Best Stuffed Pasta Shells

Adapted from Inspired Taste via Pinterest  This is not your ordinary baked pasta.  I love that it has no soupy sauce and each bite is tender and yet crispy.  

Printable Recipe

Prep time: 15 minutes
Cook time: 30 minutes
Serves 4

Ingredients:
16-18 jumbo pasta shells - not always easy to find in my neck of the woods.  This time I found some conchiglioni from Divella (medium sized shells, so I just cooked up enough to fill my baking dish - with a few extra in case of breakage)
1lb/450g Italian sausage links, casing removed ( I used 4 links - 2 mild sweet fennel & 2 spicy fennel)
2-3 large cloves garlic,  minced
1 (14 oz/398ml) can diced fire roasted tomatoes
1 cup wilted spinach,  squeezed dry and chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
salt and freshly ground pepper

Directions:

1.  Preheat oven to 350°F/160°C and fill a large bowl with cold water and ice, set aside.

2. Bring a large pot of salted water to a boil. Add pasta shells and cook until slightly undercooked - a couple of minutes before suggested time on package directions. Drain well then add to ice water until ready to stuff.  This stops the cooking process and keeps the shells from sticking together.

3. Heat a large skillet over medium-high heat. Add crumbled sausage meat and  use a wooden spoon to continue breaking up the sausage, cook 5-6 minutes until browned.

4. Add garlic and cook 30 seconds then add tomatoes and spinach - cook 1 minute. Remove pan from heat and stir in ricotta cheese.

5.  This step is easier to do with larger shells, but using a smaller spoon and fingers helped. Fill pasta shells with filling and arrange in a baking dish that holds the shells close together. Sprinkle tops with shredded cheese.  

6. Bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.  

Broken Spaghetti Risotto with Shrimp & Kale

Adapted from Allrecipes

Printable Recipe

Prep time: 10 minutes

Cooking time: 20 minutes

Serves 4

Ingredients:

1lb/450g large shrimp, raw & peeled  

2 tbsp olive oil

1/2 - 1 tsp Zaatar Blend from Epices de Cru

1 bunch purple kale, stalks discarded & leaves coarsely chopped

8oz/200g Barilla whole grain thin spaghetti  broken into 1" pieces

1 large or 2 small garlic cloves, pressed or chopped finely

1 1/2 cups chicken broth

pinch or two, red chili pepper flakes (or more if you like things spicy)

1/2 cup or more freshly grated Parmigiano-Reggiano

2 tbsp fresh basil leaves, chiffonade ( stack leaves and roll like a cigar & thinly slice across)

Directions:

1. Sprinkle the peeled shrimp with Zaatar and set aside

2. Heat 1 tbsp oil in a large skillet over medium heat and saute kale for 3 minutes or so.

3.Push the kale to the edges of the pan and place the shrimp in a single layer over bottom of skillet for 1-2 minutes, until one side is browned. Flip and cook for another 2 minutes or until the shrimp are cooked through. 

4. Remove shrimp & kale from skillet and set aside. 

5.In same skillet, add 1 tbsp oil and broken spaghetti and toss to coat the spaghetti with oil.   Cook, stirring constantly for 3-5 minutes or until the spaghetti is golden.  Add the garlic and cook for another minute, stirring constantly. 

6. Increase the heat to medium high and add 1/2 cup chicken broth.Stir until the liquid is absorbed (about 3-5 minutes) Repeat the process until all the liquid is absorbed and the pasta is tender.(10-12 minutes), stirring frequently.

7. Remove skillet from heat and stir in shrimp, kale mixture, red chili pepper flakes, basil and cheese.  

8. Toss well and serve.

Spring is in the Air Pasta

Printable Recipe


Prep time: 5 minutes
Cooking time: 15 minutes
Serves 2  

Ingredients: 
8oz/225g short pasta ( I used whole wheat penne rigate)8oz/225g light ricotta cheese
1 tbsp fresh lemon basil, chopped
1-2 tbsp baby radish shoots
2 tbsp chives (I even had flowers to add - I do love my local farmers market)
5 roasted asparagus spears, cut into 1" pieces
juice of 1/2 lemon
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking waterfreshly ground black pepper
more lemon juice to taste
  Directions: 

1. Boil and salt a large pot of water and cook your pasta.  Reserve 1/2 cup of the pasta water for the sauce. 
2. Drain pasta and return to the pot. 
3. Add the rest of the ingredients and toss, adding a little pasta water a tbsp at a time,  if you need more "sauce".  
4. Taste for seasoning and add more lemon juice if desired.
5. Toss and serve

Lemony Pasta with Shrimp Arugula & Roasted Tomatoes

Inspired by a Lemony Scallop & Orzo recipe from MyRecipes.com via Pinterest

Printable Recipe


Prep time: 10 minutes
Cooking time: 15 minutes
Serves 2  

Ingredients: 
13oz/375g short pasta ( I used fusilli)
 1 tbsp olive oil
 7oz/200g raw shrimp, peeled & deveined (If your shrimp are frozen, quickly thaw them under running water.)
1-2 tbsp olive oil
 4oz/140g grape tomatoes
freshly ground black pepper
2-3 sprigs fresh thyme
2 tbsp olive oil
 2-3 large cloves garlic, minced
2-3 tbsp fresh herbs - I used Italian/flat leaf parsley, thyme leaves, oregano, chopped
1/2 cup dry white wine
juice and zest of 1/2 lemon
2 large handfuls baby arugula 
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking water
1-2 pinches of red chili pepper flakes (optional)
  Directions: 

1. Boil and salt a large pot of water and cook your pasta.  Reserve 1/2 cup of the pasta water for the sauce. 
2. Roast tomatoes in 400F/200C oven or toaster oven with a few sprigs of thyme, a grinding or two of black pepper.  (5 minutes or so)
3. While your pasta is cooking:  Heat a large skillet over medium heat and saute the shrimp in 1 tbsp of olive oil.  Once they've turned pink, add the garlic, wine, herbs, lemon juice & zest and toss until the arugula is wilted.  Bring to a boil and reduce the sauce to about 2-3 tbsp.
4. Add the drained pasta and a little pasta water if you need more "sauce".  Taste for seasoning and add some chili pepper flakes if desired.
5. Toss and serve.  I should have sprinkled some fresh chopped basil at this point but I forgot... delicious anyway.

Roasted Eggplant, Mushroom & Spinach Lasagna

Printable Recipe


Hands on time: 30 minutes
Baking time: 45-60 minutes (until bubbly around the edges)
Resting time: 10-15 minutes

Serves 8 (ingredients are for 14”x7” oven-proof deep dish pan)

Ingredients:3/4-1 box multigrain lasagna noodles (enough sheets to cover the pan for three layers)
2-3 cups tomato sauce ( I use my Lazybones Marinara Sauce)  
2 cups (400 grams/14 oz) ricotta or cottage cheese
1 pkg Boursin cheese (I prefer the garlic & herbs)
170g/6oz goat cheese with garlic & cayenne
1 cup coarsely grated mozzarella cheese
1 large or two small eggplants, thinly sliced (1/4 " )
olive oil for drizzling over eggplants & sauteing mushrooms
225g/8oz cremini mushrooms, thinly sliced
145g/5oz baby spinach
Directions:
1. Boil the pasta until al dente (about 8-10 minutes) in lots of salted water. You want the pasta to be undercooked.  It will continue to cook in the oven.  Another option is to use ready to cook lasagna...just lay them in the pan and use a little more sauce.
Pepare the filling:
2. Preheat the oven to 400° F/200°C and line a rimmed baking sheet with foil.  Drizzle some olive oil over the bottom and place the thin slices of eggplant on top in a single layer.  Season with salt & pepper and drizzle with a little more olive oil.   Roast for 4-5 minutes and flip and roast until the eggplant is soft (probably another 2-3 minutes).  Do pay attention.  You don't want the eggplant to crisp up or worse... burn.   Once soft, remove to a cutting board and coarsely chop the cooked eggplant.


3.  Heat a heavy bottomed skillet over medium high heat and saute the mushrooms in a little olive oil until golden.  Set aside.


4.  When the pasta is mostly cooked.  Remove from the pot with tongs, drain and set aside.  Throw the spinach into the pasta water and allow it to wilt (2 minutes max).  Remove with a slotted spoon over a sieve and press to remove any excess water.  Combine with the mushrooms. 


5. In a small bowl, combine the goat & Boursin cheeses.  If you can't find either, use plain creamy goat cheese and season with 1 tsp dried herbs,  1-2 cloves garlic, finely minced, 1/2 tsp cayenne pepper.   Divide in half and leave one half as is, the other ad the shredded mozzarella for the topping.


Assemble lasagna in a 14”x8” ovenproof dish as follows:Thin layer of sauce
Layer of noodles to cover the pan side by side. Cut noodles to fit the remaining spaces.
Layer of sauce 
Layer of half the spinach & mushrooms, topped with half the chopped eggplant
Layer of ricotta or cottage cheese
Layer of noodles
Layer of sauceLayer of half the spinach & mushrooms, topped with half the chopped eggplant
Layer of 1/2 goat & Boursin mixture laid in dollops over the sauce
Layer of noodles
Layer of sauce
Layer of 1/2 goat, Boursin & mozzarella mixture laid in dollops over the sauce 

6. Bake, covered, for 45 minutes at 350° F/180°C or until bubbly.

7. Remove from the oven and allow to rest for 10 minutes before serving.   It makes it easier to cut and looks less soupy. 

Tips & Variations 
Spread the ingredients evenly for each layer, right to the edge of the pan.

If you are going to make the Marinara sauce the same day, add about 45 minutes to the hands-on time.

Caserecce with Spicy Sweet Shrimp & Arugula

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients
3 cups dry pasta (I used Divella Caserecce)
Sauce:

2-3 tbsp olive oil

2 tbsp butter1 red onion, peeled and coarsely chopped

2 large cloves garlic, finely minced

pinch red chili pepper flakes2 cups cremini mushrooms, sliced (or any wild mushroom combo you like)
1lb/450g large shrimp, raw, peeled

4-5 sun dried tomatoes (in oil), sliced

6-8 cured black olives, pitted and coarsely chopped

handful of arugula

 3/4 cup white wine (I used a Pino Grigio, but Chardonnay would be lovely)

1/4 cup pasta water

Directions

1. Cook the pasta in boiling water with a generous amount of salt. It should be al dente (about 7-8 minutes) and drain, reserving 1/4 cup of pasta liquid.

2. In the meantime, heat the oil and butter in a large skillet over medium heat and saute the onion, until it is caramelized.  This is a slower process over lower heat so as not to burn the onion.  It still only takes 5 minutes or so.  This brings sweetness to the dish.  Once the onions are caramelized add the garlic, tomatoes, olives red chili pepper flakes.  Toss and cook for another minute or two to marry the flavours before adding the shrimp. 

3.  Add the shrimp and raise the heat to medium high, flip when they start to turn pink on the bottom.  Add the arugula, toss and add the white wine.  Toss again and allow the alcohol to burn off.  

3. Mix well and add the drained pasta to the sauce and toss.  Taste for seasoning.  I add a little of the pasta liquid at this point and cook until the "sauce" is minimal but silky.... about 2 minutes.

It’s great with a simple green salad.

Sweet & Spicy Butternut Squash & Chorizo Pasta

Printable Recipe


Prep/Cook time: 20 minutes

Serves 4

Ingredients
2 cups dry pasta (I used fusilli)
Sauce:

2-3 tbsp olive oil
1 small onion, peeled and coarsely chopped
1 cup cremini mushrooms, sliced (or any wild mushroom combo you like)
1 link cured chorizo sausage, cut into thin slices
1-2 cups roasted butternut squash (like THIS but roast at 375F/180C without the brown sugar or butter (just a little olive oil until tender and golden - about 20 minutes)

1 tsp or so fresh thyme leaves
short drizzle of apple cider vinegar to taste
salt & freshly ground pepper

Directions

1. Cook the pasta in boiling water with a generous amount of salt. It should be al dente (about 7-8 minutes) and drain, reserving 1/4 cup of pasta liquid.

2. In the meantime, heat the oil in a large skillet and saute the onion, mushrooms and chorizo until the mushrooms are golden, the onion is translucent.  . 

3. Mix well and add the drained pasta to the sauce and toss.  Drizzle some apple cider vinegar, sprinkle with some salt and pepper and taste for seasoning.  I add a little of the pasta liquid at this point and cook until the "sauce" is minimal but silky.... about 2 minutes.

It’s great with a simple green salad.

Insanely Delicious Mac 'n Cheese with Kale

From fineCooking Magazine  My creation from Feb/March 2012 "Create Your Own Recipe"


Printable Recipe
Prep & Stove-top time: Baking time: 15 minutes
Serves 6  makes awesome left over lunches

Ingredients:
Topping:
1 clove garlic, minced
3-4 tbsp butter, melted
2 cups coarse bread crumbs - my favorite are Japanese Panko crumbs (this time I actually had made my own of whole grain bread crusts,  cut into cubes, pulsed in a food processor, toasted and kept in the freezer)
2 tbsp Parmesan cheese, finely grated
Cheese Sauce:
10oz/285g grated hard cheese (I used sharp white cheddar & aged Gruyere - half & half)
1 cup grated Asiago (fC choices include Feta, mascarpone & soft goat cheese)
Herbs & Spices - I chose 1 tsp Aleppo pepper & 1/4 cup flat leaf parsley, finely chopped
Pasta:
1lb/450g of your favorite little pasta - I chose small shells
Add-ins:  3 cups
I chose chopped & sauteed purple kale, because I had a ton left over from an earlier meal)

Directions:
1. Preheat the oven to 350°F/175°C.   Put up water to boil the pasta in a large Dutch oven over medium high heat.

2. Prepare all your ingredients - grate the cheeses, measure herbs & spices, collect pasta & and whatever add-ins you're in the mood for. 

3. Prepare the topping - In a medium sized bowl, mix the garlic with the butter and then add the breadcrumbs, toss well and set aside.

4. Make the cheese sauce - 

• Melt the butter in a heavy 4 quart saucepan over low heat.  
• Whisk in the flour, constantly whisking for 3 minutes or until the flour mixture froths and bubbles without coloring.  
• Slowly add the milk, continuing to whisk until the mixture is smooth - don't forget to get close to the edges of the pot.  It should have the consistency of thick cream (about 6 minutes).
• Raise the heat to medium and bring the sauce to a simmer, (tiny bubbles around the sides of the pan and gentle bubbling in the center) whisking constantly.
• Lower the heat again and gently simmer, stirring occasionally for 10 minutes.
• Turn off the heat and gently whisk in the cheeses, herbs and spices.
• Season to taste and keep warm.

5. Cook the pasta – Bring a large pot (Dutch oven) of water to a boil, Add salt, stir and then add the pasta.  Cook, stirring occasionally until al dente (usually 1 minute less than the package says).  Drain the pasta and return to the pot..

6. Add the "add-ins"- Add the cheese sauce to the pasta as well as whatever "add-ins" you prefer.  I added sauteed kale this time.  Stir gently to combine.  .

7. Baking: Transfer the pasta mixture to an 9x13" baking dish.  Scatter the top with the breadcrumb mixture.   Bake for about 15 minutes or until the top is golden and the pasta bubbles a bit around the edges.

Taste of the Forest Gemelli with Mushrooms & Pancetta

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g  gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

6oz/165g pancetta, coarsely chopped

8 oz/225g mushrooms (I like wild mushrooms or at least cremini or shitaki for this dish)

1 tsp fresh thyme leaves

1 large clove garlic, minced

juice & zest of half a lemon

handful of arugula

large pinch of red chili pepper flakes

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, using a large skillet over medium high heat, saute the pancetta, using a touch of oil if needed.  Cook until some are crispy before adding the mushrooms and a bit more oil if needed. Add the garlic, thyme, red chili pepper flakes and lemon zest.   Toss and cook until the mushrooms brown well.   

3. Mix well and add the drained pasta to the sauce and toss.  Add the lemon juice, arugula (just enough time to bring out the flavour, wilt it a little, but still keep that glorious green) and, if needed some of the pasta cooking water and/or olive oil to get the consistency you like.  Taste for seasoning.  You might want to add more of chili peppers to give more heat to the dish. 

Gemelli with Goat Cheese, Sun Dried Tomatoes & Salsa Verde

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g  gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

3 oil packed anchovies, chopped

5-6 oz/150g goat cheese

4-5 sundried tomatoes (I prefer the ones in oil), chopped

5-6 dried black olives, pitted & chopped

Several tbsp salsa verde (exactly how much is up to you)

More chili pepper flakes if you want more heat than the salsa provides.

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, get all the other ingredients ready to toss into the pasta pot once the pasta has drained. 

3. Mix well and add the drained pasta to the sauce and toss.  Taste for seasoning.  You might want to add more of the salsa or additional chili peppers to give more heat to the dish. 

It’s great with a simple green salad.

Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs

Adapted from The Lazy Gourmet

Printable Recipe


Hands-on time:  10-15 minutes

Roasting time: 20-25 minutes (or until the vegetables are fork tender – this stage can even be prepared the day before)

Final cooking: 10 minutes

Serves: 6-8

Ingredients:

1 head of cauliflower, cut into small florets

1 small red onion, thinly sliced

2 large cloves of garlic, thinly sliced

1 tbsp fresh rosemary leaves, finely chopped

1 medium roasted beet, peeled & cut into chunks ( roast at the same time as the cauliflower, but separately – drizzled with oil in a foil pouch to avoid the cauliflower from bleeding)

3+ tbsp olive oil (enough to glisten on all the cauliflower once tossed)

Salt & pepper

¾ lb/400g small pasta (rotini, fusili, gemelli or baby shells)

1 cup homemade breadcrumbs or panko crumbs sautéed in butter

1- 2 cans (14oz/398ml) diced tomatoes, drained – reserve the juice (I prefer fire roasted)

¼ cup capers, drained

¼ - 1 tsp crushed red pepper flakes
glug of red wine (little or as much as you need just "wet" the pasta)

Freshly grated Parmesan cheese for serving

Directions:

1. Pre heat the oven to 450°F/220°C.

2. In a large bowl, toss cauliflower, onion, rosemary and garlic with olive oil, salt & pepper.   Coat well and transfer to an oven proof dish. 

3. Cut a medium beet into quarters and place on a square of tin foil.  Drizzle with olive oil and seal as a pouch.   Place the packet beside the  cauliflower in the oven.  Roast until fork tender  (20-35 minutes) and the cauliflower is beginning to brown.

4. Cook pasta according to directions.  

5.  While the pasta is cooking,  prepare your bread crumbs.  This time I made my own croutons, so I just pulsed them in the food processor a few times until they were coarsely chopped.   Other times I pulse bread and then heat some oil or butter in a hot skillet and one the butter is melted or oil is hot, I add the crumbs and toss with hot butter.  I continue to toss and cook until they are “toasted”.   Set aside.

6.  Once the pasta is cooked al dente,  drain and return to the pot on the stove.  Add the roasted vegetables, drained tomatoes (start with one tin and only add more if you need it.), capers, crushed red pepper flakes ,  Toss and cook over medium heat until everything is heated through.  If the mixture looks too dry, add a little tomato juice and or red wine.  Taste and see if you need to add any more red pepper. 

Serve in pasta bowls topped with breadcrumbs and grated Parmesan cheese.

Rotini with Roasted Butternut Squash, Brussels Sprouts & Mushrooms

Printable Recipe

Prep time: 15 minutes  

Roasting time: 25-40 minutes

Sauté time: 5 minutes

Serves 4

Ingredients:

Vegetables for roasting:

1 lb/450g Brussels sprouts

1 small butternut squash

8oz/225g cremini mushrooms

1 large garlic clove, not peeled

1-2 tbsp olive oil for tossing

1-2 tbsp fresh rosemary leaves, chopped

Coarse salt and freshly ground black pepper

8oz/225g rotini or farfalle, penne or whatever short pasta you prefer. Multigrain or whole wheat pasta works well with this dish.

“Sauce”:

¼ - ½ cup pasta cooking water

2 tbsp extra virgin olive oil, plus more for drizzling at serving time

Roasted vegetables

½ cup Fresh parsley, chopped

2-3 tbsp balsamic vinegar (more or less to taste)

Freshly ground pepper

½ cup freshly grated Parmesan (optional… mostly because I forgot to bring some to my daughter’s)

Directions:

Roasting:

1. Line a rimmed baking sheet large enough for all the vegetables to be in one layer.  I like to use tin foil for easier cleanup.

2. Prepare vegetables separately so that if some are ready before the others you can remove them from the oven without having to pick them out.

Brussels sprouts: cut of any hard stem and, using a sharp paring knife, cut an X in the core.  It allows steam to get into the hard core so it cooks quicker without burning the leaves. Trim away any yellow or spotted leaves.  Toss with olive oil, salt pepper and some fresh rosemary and lay them in one layer on one side of the baking sheet.

Butternut Squash: cut in half length-wise and scoop out seeds and fibre. Rub with a drizzle of olive oil, and sprinkle with salt, pepper and rosemary.  Place cut side down in the center of the baking sheet.

Mushrooms: wipe dirt off mushrooms and leave small ones whole, medium ones in half or quarters, large ones in wedges. Toss same as Brussels Sprouts and lay them on the other side of the squash.

Garlic: do not peel, but cut tip off the clove so that when it’s cooked and soft, you can squeeze out the garlic.  Rub with a bit of oil and place with mushrooms.

3.  Roast at 425°F/ 220°C for 20-40 minutes.  Check after 20 minutes and test for doneness.  Once vegetables are tender and golden, remove from the oven and set aside and continue cooking the rest. 

4. Peel the squash and cut into cubes, mash the roasted garlic and toss together with the mushrooms and Brussels Sprouts.  Set aside until the pasta is almost ready – should still be tougher than al dente.

5. Once the vegetables are roasted, bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve ½ cup of cooking water. Drain pasta.

6. In the meantime, heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the vegetables  and pasta water plus balsamic vinegar.  Toss to coat. 

7. Add the drained pasta.  You won’t actually see “sauce”  and you might want to add a touch more water or balsamic vinegar. 

8. Transfer to a serving bowl and add the chopped parsley and grated cheese (or not – it tasted delicious even without any cheese). Taste for seasoning, and add salt and pepper to your taste.

Broccoli & Anchovy Gemelli

Adapted from Jamie - The Italian Issue, March-April 2011

Printable Recipe

Prep/Cook time: 15-20 minutes
Serves 4 (or 2 piggies with a little left over for lunch)

Ingredients
13 oz/375 g gemelli (any short tubular or twisty pasta would be great too. Jamie chose strozzapreti )
3-4 tbsp extra virgin olive oil (plus a little more for drizzling before serving)
8-10 oil packed anchovy fillets, chopped
1 large clove garlic, finely chopped or minced
2 large handfuls of panko crumbs (I used the last of my sun-dried tomato panko)
½ tsp red chili pepper flakes (more if you like it really spicy)
1 head of broccoli, spears cut in half lengthwise, (I discarded the stalks, but Jamie chopped them up and added them to the anchovies.

Directions
1.Bring a large pot of water to a boil. Add a good amount of salt and drop the broccoli spears into the water. Stir a couple of times and allow to 2-3 minutes to blanch them. Remove the broccoli with a slotted spoon and transfer to a large bowl of ice water to stop the cooking. Drain and set aside.

2. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 8 minutes) and drain, reserving 1 cup of the pasta water.

2. In the meantime, in a large skillet, heat the oil over low heat and sauté the garlic, anchovies, chili pepper flakes and continue to cook until the anchovies have melted into the oil and you get that wonderful garlic aroma and the anchovies begin to “melt”. Add the panko crumbs and toss until they absorb the anchovy garlic oil. Toss in the broccoli and a little of the cooking water and toss. Add the panko crumbs and the pasta. Toss again, taste for seasoning and serve.

Fall Leek, Swiss Chard & Mushroom Soup with Pasta

A Perfect Fall Leek Soup
In truth, this is one of those "no measurement recipes", but I’ll try…

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes or so

Serves 2-4

Ingredients:
1 tbsp olive oil
1-2 tbsp butter
3 large leeks, white & pale green parts only, well rinsed*, and thinly sliced
2 cups cremini mushrooms, thinly sliced
Swiss Chard, I used ½ bunch, separate stalks from leaves
4 cups roasted vegetable broth you have to scroll down the post for the recipe, or buy some really good vegetable broth.
1 sprig fresh thyme
Salt & pepper to taste
½ -1 cup orecchiette or other small pasta
Shaving of Parmesan or Pecorino Romano cheese

Directions:
1. Prepare the vegetables. Small dice the Swiss chard stalks, coarsely chop the leaves and keep them in separate piles as you’ll be cooking the stalks with the mushrooms and the leaves only when you add the broth.

*To prepare the leeks, I like Jamie Oliver’s method: slice lengthwise down the leek, but leave attached at the root. Rinse with the root side at the top so that all the sand drains out and doesn’t get caught. Then cut off the roots and pat dry. Thinly slice the two halves stopping where the leeks start to get dark and coarse.
2. In a medium sized pot over medium high heat, pour the oil into the cold pot and once the pan is warm, add the butter. This is a great trick to keep the butter from burning. Sauté the leeks until they are softened but not browned (about 3-4 minutes), stirring to coat with the butter/oil. Once the leeks are softened, add the chopped Swiss chard stalks and sliced mushrooms. Continue to sauté until the mushrooms are golden (another 2-3 minutes).

3. Add the vegetable broth and allow to come to a boil. Add the orecchiette and reduce to a simmer and add the Swiss chard leaves, thyme sprig and some salt & pepper to taste. The soup is done once the pasta is al dente ( 5 minutes or so – you are using little pasta, so it doesn’t take long)

4. Ladle into bowls and shave some cheese over top. Serve with crusty bread and you’ll be in heaven.

Mustardy Chicken & Mushroom Rotini

Mustardy Chicken & Mushroom Rotini

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
Serves4

Ingredients::
8oz/225g Rotini (farfalle or whatever your favorite short pasta is)
1 tbsp extra virgin olive oil
1 small onion, diced
4oz/100g cremini mushrooms, cut into quarters (2 cups)
1-2 large cloves garlic, finely chopped
2 cups cooked chicken meat, diced or shredded
1 sweet red pepper, seeded and cut into 2” strips (about 1 cup)
4-5 sun dried tomatoes (in oil), coarsely chopped (we didn’t use any this time, but it would be lovely)
1 tbsp fresh basil leaves, shredded
1-2 heaping tbsp grainy mustard
Large pinch red chili pepper flakes

Directions:
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.) Drain the pasta, reserving 1 cup of pasta cooking water and set aside.

2. My daughter used the same pot or you could use heat the olive oil in a non stick skillet over medium high heat, while the pasta is cooking. Sauté the onions and mushrooms until golden and then add the garlic, red pepper strips, sun-dried tomatoes (if you are using any), chicken, and chili pepper flakes. Toss and sauté until everything is heated through.

3. Mix the mustard with ½ cup of the pasta water and taste for seasoning.

4. In a large serving bowl, combine the pasta, chicken mixture, basil leaves and mustard “sauce”. Toss, taste for seasoning and serve. Great with a simple bitter greens salad and vinaigrette.

Delicioso!