ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA
I don't know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you've ever prepared winter squash, short of sticking it in the oven skin and all. The cooked grated squash lodges in the indentations of the ear-shaped orecchiette, a perfect pairing.
Provided by Martha Rose Shulman
Categories weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
- Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
- Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
- Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
- Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 4 grams
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
- Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.
ORECCHIETTE WITH SQUASH, CHILES, AND HAZELNUTS
There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."
Provided by Philip Krajeck
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
- Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
- Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.
- DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.
ORECCHIETTE AND SUMMER VEGETABLES
Provided by Marian Burros
Categories lunch, weekday, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil for pasta.
- Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
- Add orecchiette to boiling water, and cook according to package directions.
- Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
- Pit olives; coarsely chop, and add to pan.
- Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
- When orecchiette is ready, drain and stir into vegetables.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 6 grams, Carbohydrate 110 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 18 grams, TransFat 0 grams
ORECCHIETTE WITH BUTTERNUT SQUASH, CINNAMON AND MINT
The sweetness of the squash works beautifully with the spiciness of the cinnamon, mint, and red pepper flakes and the saltiness of the cheese. From *Food & Wine*
Provided by lecole54
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Step 1 Preheat the oven to 350°. Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash. Place the 1/2-inch pieces on a baking tray and season with salt and pepper. Lightly drizzle the olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.
- Step 2 Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes. Drain and reserve 3/4 cup of pasta cooking liquid.
- Step 3 Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes. Cook until the shallots are translucent. Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated. Add the pasta water to the pan over low heat while gradually swirling in the butter. A glossy sauce will form in the pan.
- Step 4 Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce. Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine. Season the pasta with a generous amount of kosher salt and pepper. Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves. Serve immediately.
Nutrition Facts : Calories 379.4, Fat 12.9, SaturatedFat 6, Cholesterol 22.5, Sodium 180.4, Carbohydrate 54.3, Fiber 4, Sugar 4.2, Protein 12.7
EASY PASTA SALAD
This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.
Provided by Kelly Janke
Time 35m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
- Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
- Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
- Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.
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