Fire Island Veggie Pasta Recipes

FIRE ISLAND BURST TOMATO PASTA WITH LEMON HERBED GOAT CHEESE BALLS

Steps:

• For the pasta: In a large saute pan, saute the garlic in the olive oil until tender and fragrant. Add the cherry tomatoes, season with salt and cook until the tomatoes start to burst. Squash the tomatoes with the back of a spoon.
• Add the rosemary, thyme and cheese and cook for 3 to 5 minutes. Cook the pasta according to package instructions, reserving the pasta water. Add the cooked pasta to the sauce and toss. Add some salt and extra pasta water if needed.
• For the goat cheese balls: Add the basil, mint, rosemary, thyme and lemon zest to the goat cheese. Form 9 to 12 small balls.
• Served the pasta topped with the basil, mint and goat cheese balls. Finish with olive oil if desired.

FIRE ISLAND VEGGIE PASTA

Steps:

• Cook pasta (zittie,shells or your favorite in a large saucepan of water), drain and set aside.
• Saute onions, garlic, oregano, basil and mushrooms in olive oil.
• At the same time heat green beans and zucchini in micro wave for about 2 minutes, don't allow to overcook.
• Add green beans, zucchini and Roma tomatoes to onion mixture and heat through, then add about 1/4 cup white wine, cook another 2 minutes.
• In a large serving bowl, toss Parmigiano Reggiano cheese and mozzarella cheese into hot vegetables and immediately toss in hot pasta and fresh basil.
• Pass the Parmigiano Reggiano or Pecorino Romano Cheese.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE ISLAND ZITI

Steps:

• Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle., Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. , Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.

FIRE DESERT PASTA

Steps:

• In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
• heat olive oil in skillet.
• add all the seasonings and spices to blended mix and then pour into the warmed skillet.
• sauce is ready when heated throughout.
• pour over your favorite noodles and enjoy.
• cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
• tasted could with shrimp or chicken too.

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.