Pasta

Spinach & Roasted Red Pepper Pesto

Posted by on May 8, 2010 in Pasta, Pasta w/ Greens, Pesto, Recipes | 3 comments

Spinach & Roasted Red Pepper Pesto

For the Pesto: 2 cups packed spinach leaves 1/2 cup packed parsley leaves 1/2 cup walnuts 1 small garlic clove 1/2 cup extra virgin olive oil 1 tsp pure salt Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work). Process until finely chopped (stopping to scrape down sides as needed). While motor is running, gradually pour in olive oil and salt. Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread). For the Peppers: 1 or 2 red peppers Preheat broiler on high. Cut peppers in half lengthwise discarding the seeds & pith....

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Summer Pasta w/ Raw Arugula & Tomatoes

Posted by on Apr 28, 2010 in Fresh Tomato Sauces, Greens, Pasta, Pasta w/ Greens, Photo Slide Show, Recipes | Comments Off on Summer Pasta w/ Raw Arugula & Tomatoes

Summer Pasta w/ Raw Arugula & Tomatoes

4 cups arugula leaves (stems removed) 3 TBSP butter, ghee, or extra virgin olive oil 2 medium garlic cloves, crushed or minced 3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped pure salt freshly ground black pepper 1 pound whole grain pasta Boil water for pasta. Wash & dry arugula. Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta. Heat the oil in a skillet. Add garlic & saute over medium heat about 2 mins. Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are heated...

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Red Wine, Red Bean & Portobello Ragout

Posted by on Apr 28, 2010 in Adzuki, Kidney, Legumes, Pasta, Pinto, Recipes, Red Sauces | Comments Off on Red Wine, Red Bean & Portobello Ragout

Red Wine, Red Bean & Portobello Ragout

2 TBSP coconut oil, butter, or ghee 1 cup diced red onion 4 garlic cloves, thinly sliced 7 fresh sage leaves, chopped 2 large portobello mushrooms, washed, stems removed, caps sliced 1 tsp paprika 1/4 tsp cayenne pepper (or more!) 1/2 cup dry red wine 1 (14 oz) can whole peeled tomatoes w/ their juice, chopped 1 (15 oz) can kidney beans (or pintos, or adzukis) 2 tsps tamari/soy sauce 1/4 cup gruyere cheese for garnish (optional) 2 TBSP chopped fresh parsley for garnish (optional) In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking. Add the onion, garlic,...

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Penne w/ Tomatoes, Rosemary & Balsamic

Posted by on Apr 26, 2010 in Pasta, Recipes, Red Sauces | Comments Off on Penne w/ Tomatoes, Rosemary & Balsamic

Penne w/ Tomatoes, Rosemary & Balsamic

3 TBSP extra virgin olive oil 1 medium onion, minced (or chopped) 1 tsp minced fresh rosemary leaves 1 28 oz package whole plum tomatoes, drained & chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 lb whole grain penne or ziti 2 tsps balsamic vinegar Boil water for pasta. Heat oil in a large saute pan and add the onion, sauteing over medium heat until translucent – about 5 mins. Stir in the rosemary & cook for 30 seconds to release its flavor. Add the tomatoes, salt & pepper and simmer until the sauce thickens – about 10 mins. Cook pasta until al dente...

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Spaghetti w/ Tomatoes, Olives & Capers

Posted by on Apr 26, 2010 in Pasta, Recipes, Red Sauces | 2 comments

Spaghetti w/ Tomatoes, Olives & Capers

3 TBSP extra virgin olive oil 3 medium garlic cloves, minced or crushed 1/2 tsp crushed red pepper flakes 28 oz package whole plum tomatoes, drained & chopped 1/2 cup good quality black and/or green olives, pitted & chopped 1 TBSP drained capers, rinsed 1/2 tsp pure salt 1 pound whole grain spaghetti Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins. Add the tomatoes, olives & capers. Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins. Add salt. Cook pasta...

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Pasta Salad w/ Eggplant, Tomatoes & Basil

Posted by on Apr 23, 2010 in Fresh Tomato Sauces, Olive Oil Sauces, Pasta, Recipes, Salads, Warm Salads | Comments Off on Pasta Salad w/ Eggplant, Tomatoes & Basil

Pasta Salad w/ Eggplant, Tomatoes & Basil

2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil & sprinkle...

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Zucchini Marinara

Posted by on Apr 22, 2010 in Pasta, Recipes, Red Sauces, Summer Squash | Comments Off on Zucchini Marinara

Zucchini Marinara

extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...

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Spaghetti w/ Zucchini & Olive Oil

Posted by on Apr 22, 2010 in Olive Oil Sauces, Pasta, Recipes, Summer Squash | Comments Off on Spaghetti w/ Zucchini & Olive Oil

Spaghetti w/ Zucchini & Olive Oil

8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, & serve....

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Sundried-Tomato Pesto

Posted by on Apr 22, 2010 in Pasta, Pesto, Recipes | Comments Off on Sundried-Tomato Pesto

Sundried-Tomato Pesto

3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...

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Italian Pepper Marinara

Posted by on Apr 22, 2010 in Pasta, Recipes | Comments Off on Italian Pepper Marinara

Italian Pepper Marinara

(dairy free, egg free, gluten free, sugar free) For the base: 1 lb cubanelle peppers 32 cloves garlic, peeled (sounds like a lot?…..see notes below) 1 tsp dried basil Cut off tops of peppers & remove seeds. Puree in food processor with garlic & basil. Fill an ice cube tray with the puree & freeze. When frozen, transfer cubes to a freezer bag or other storage container. Makes approx 18 cubes (enough to make the sauce 9 times!!) For the sauce: extra virgin olive oil 2 cubes of the pepper base 28 oz can crushed tomatoes 1/2 can water (use tomato can) 1 tsp sea salt Cover...

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Spaghetti w/ Olives & Artichoke

Posted by on Apr 17, 2010 in Olive Oil Sauces, Pasta, Recipes | Comments Off on Spaghetti w/ Olives & Artichoke

Spaghetti w/ Olives & Artichoke

12 oz whole grain spaghetti 1/2 cup extra virgin olive oil 2 garlic cloves finely chopped 2 TBSP capers, rinsed & drained 12 kalamata olives, pitted & chopped 1 & 1/2 TBSP lemon juice 1/2 cup chopped parsley artichoke hearts (plain – not marinated) freshly ground black pepper Prep parsley, garlic & olives. Cook pasta in salted water until al dente. In the mean time, gently heat the oil in a small saucepan. Add the garlic & cook for 1 min. Add the capers, olives & lemon juice, cook 1 minute longer & set aside. When the pasta is cooked, drain & return it...

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Garlicky Greens

Posted by on Apr 17, 2010 in Greens, Pasta w/ Greens, Recipes, Vegetables | Comments Off on Garlicky Greens

Garlicky Greens

2 or 3 TBSP coconut oil, butter, or ghee 2 large garlic cloves, crushed or minced 1/8 tsp ginger powder (optional) 1/8 tsp pure salt 1 large bunch of greens, stems removed & roughly chopped freshly ground black pepper lemon wedges for serving (optional) Heat the ghee in a large saute pan over medium heat. Add the garlic, ginger  (if using) & salt and saute 1 – 2 mins (try not to let the garlic brown). Add the greens & saute until cooked to your liking. Remove from pan, add black pepper & squeeze lemon over the top if desired....

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