HEARTY SUMMER PASTA
Steps:
- Bring a large pot of salted water to a boil.
- Heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the cabbage and saute until wilted but still a little firm, about 5 minutes. Transfer to a bowl.
- To the same pan, add 1/4 cup of the olive oil. Add the rosemary sprigs and cook for 4 minutes over medium heat, turning every minute, until the rosemary leaves get crisp and lightly browned. Remove to a paper-towel-lined plate to drain.
- Add the fusilli to the pan and toast until the edges are browned, 3 to 4 minutes. Add the toasted pasta to the pot of boiling water and cook until al dente, 8 to 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in the saute pan over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and saute 1 minute more. Add the cannellini beans, red pepper flakes, and a generous pinch of salt and pepper; saute for another 2 minutes. Add the vegetable broth, butter and lemon juice. Turn the heat down to low and simmer for 3 minutes.
- Drain the pasta and add it to the saute pan. Raise the heat to medium, give the pasta a good stir, and cook for 1 minute. Stir in the sauteed cabbage. Crumble the fried rosemary with your hands and stir it into the pasta. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately.
BRISKET RAGU WITH CRISPY PASTA
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
- In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
- To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.
ASIAN PASTA
This is a great summertime - or anytime - vegetarian side dish.
Provided by Ashley
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
- Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 44.3 g, Fat 7.8 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 2.8 g
CREAMY DOENJANG PASTA
Soybean pastes and noodles make good friends, as in Alexa Weibel's five-ingredient creamy miso pasta. This version leans into the funkier, saltier flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure in jjigaes, sauces and even bread made in a can. Here, doenjang is tempered by the natural sweetness of milk, which stars in many Korean takes on Italian pasta. The milk thickens as it mixes with the starchy noodles and creates a velvety sauce, one that tastes rich but measured, with a rounded cheesy quality. It will seem like a lot of liquid at first, but the milk will reduce. The finished pasta sauce will continue to thicken once it's off the heat; add more pasta water if it starts to look dry.
Provided by Eric Kim
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al dente (according to package instructions); it should still be a little uncooked in the center and will finish cooking in the sauce later. Reserve 1 cup of the pasta cooking water, drain the pasta and return it to the empty pot. While the pasta is cooking, pour the milk into a large liquid measuring cup or medium bowl. Whisk in the doenjang, mirin and a generous crack of black pepper until the doenjang dissolves.
- To the pasta pot, add the butter, milk mixture and half of the pasta water. Bring to a simmer over high. Cook, stirring constantly and vigorously with a wooden spoon, until the sauce reduces and thickens significantly, coating the noodles like thin cream, 5 to 7 minutes. Taste and season with salt if needed.
- Divide among plates. Top with as much grated Parmesan as you'd like and another crack of black pepper. Serve immediately.
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