ANGEL HAIR WITH FENNEL PESTO
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Pasta Vegetarian Fennel Tomato Currant White Wine Oregano Vegan Quick & Easy Dinner
Yield 4 servings as a main, 6 as a starter
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
- Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
- Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
- Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
- When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.
JOEL'S VEGAN ANGEL HAIR PASTA DINNER
This vegan spaghetti dinner is simple and quick. I'm a pretty picky vegetable eater and this meal was great. I ate every bite! It doesn't contain any oils, refined foods, or animal protein so it's heart healthy and great for anyone on the RAVE diet. My husband had a similar dish at Johnny Carino's and wanted to try to replicate it. This was the tasty result. 100% whole wheat pasta is not necessary but to maintain the full health benefit I advise using it. This excludes multigrain and wheat blend pasta as well. Vegetable amounts are subjective meaning you can add or reduce the amounts used.
Provided by Stiprulz
Categories One Dish Meal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta until tender.
- While pasta is cooking, in separate pan, combine onion and zucchini, and just enough tomato sauce to keep vegetables from sticking. Cook until zucchini begins to soften.
- Add in mushrooms, roasted peppers, artichoke hearts and half the olives along with a little more tomato sauce. Cook about 3 minutes, constantly stir to keep from sticking.
- When vegetables have cooked (leaving zucchini slightly crisp) combine the rest of the tomato sauce, olives, garlic powder, Italian seasoning, and red wine vinegar. Stir and cover for about 1 1/2 minutes to cook sauce down and steam veggies.
- Uncover, remove from heat. Rinse and drain pasta. Divide pasta portions evenly into bowls. Spoon sauce mixture on top of pasta and toss to evenly coat noodles. Salt and pepper can be added to taste if desired.
Nutrition Facts : Calories 224.9, Fat 7.6, SaturatedFat 1.1, Sodium 1997.9, Carbohydrate 37.8, Fiber 14.8, Sugar 8.8, Protein 9.9
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