Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Yield: 3-4 Servings
- 1/3 cup olive oil
- 1 lemon, zested then half cut into thin slices and other half into wedges
- 3-4 fresh thyme sprigs, leaves removed
- sea or kosher salt and fresh black pepper
- pasta, couscous or rice for serving
- 2 tablespoons butter
- 1 lb peeled, deveined shrimp (21 to 30 per lb, tails off)
- 5 cloves garlic, minced
- Preheat oven to 400 degrees F.
- In an 8×8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn’t drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step.
- Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
- Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often.
- Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Recipe Origin: This blog. I haven’t made this yet, but when I do I’ll come back and add my notes.
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: Serves 4-6
- 1 head cauliflower
- 1/4 cup olive oil
- 1 TBSP minced garlic
- 1 Cup coarse bread crumbs
- 1 pound Penne, Ziti or some other kind of cut pasta
- Ground black pepper
- Bring a large pot of water to boil.
- Trim the cauliflower and divide into florets.
- Salt the water, add the cauliflower and cook until it is tender, but not mushy.
- Remove it from the boiling water with a slotted spoon and set it off to the side, and chop cauliflower into smaller pieces.
- Cook the pasta in the same water you just cooked the cauliflower in.
- While the pasta is cooking, combine oil and garlic in a large deep skillet on medium low heat. Cook, stirring until garlic is golden, about 5 minutes.
- When the garlic is golden, add cauliflower and bread crumbs and turn the heat to medium. Cook, stirring occasionally.
- When the pasta is just about done – it should be 2 or 3 minutes away from al dente- RESERVE 1 CUP of the cooking water, and drain the rest.
- Add the pasta to the skillet with the cauliflower and toss with a large spoon until combined. Add salt and pepper to taste, along with some of the pasta water. When it is hot and the pasta is nicely glazed, serve.
Recipe Origin: Mark Bittman’s excellent book called The Minimalist Cooks Dinner. I love this book and I highly recommend it.
Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes | Yield: Serves: 6
- 3/4 pound strozapretti pasta (Montebello is great), or spaghetti or linguine
- 1 medium eggplant, cut into 3/4-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 8 cloves garlic
- 1/2 cup olive oil
- kosher salt and black pepper
- 1 pound cherry tomatoes, halved or quartered if large
- 1/4 cup fresh thyme or oregano (I like thyme) leaves
- grated Parmesan, for serving
- Heat oven to 450° F.
- Cook the pasta according to the package directions. DON’T POUR ALL WATER OUT! Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
- Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes.
- Add the thyme or oregano and toss to combine.
- Sprinkle with the Parmesan.
Notes: Add sliced grilled chicken to the top. The first time I made this I forgot to save the pasta water. It was fine. I cooked the tomatoes with the other veggies instead of adding them to the end. It was fine. I forgot to add the oregano and “toss to combine” at the end. I just threw a few oregano leaves on the top. I don’t think it matters, really. It was delicious! Easy, good and enough leftovers for another meal. Original recipe calls for spaghetti, which I don’t like, so I used this excellent strozapretti I found from Whole Foods.
Recipe Origin: Real Simple.
Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 50 minutes | Serves: 6 to 8
- 10 oz. extra-sharp cheddar, grated
- 4 oz. Monterey Jack, grated
- 4 oz. Velveeta, cubed
- 4 oz. cream cheese
- 1 (12 oz.) can evaporated milk
- 1 tsp. Dijon mustard
- 6 slices extra-thick bacon, cooked crisp and crumbled
- Salt and pepper to taste
- 12 oz. elbow macaroni cooked and drained
- 1/2 c. plain dried bread crumbs
- 2 oz. Parmesan, grated
- Heat oven to 350°. Put cheeses (except Parmesan) in the top of a double boiler (if you don’t have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently.
- Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt and pepper.
- Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat.
- In a small bowl, combine bread crumbs and Parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes.
Recipe Origin: Wondertime. Great magazine that is no longer.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna
- 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, andouille, etc.)
- 2 cloves garlic, minced (I would use 3 or 4 cloves)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 26 to 28 ounces (about 3 cups) pasta sauce
- Salt and pepper
- 2 tablespoons red wine (optional)
- 1 cup chicken stock
- 8 ounces cream cheese, softened
- 2 tablespoons white wine (optional)
- 12 ounces (3 cups) freshly grated mozzarella
- 8 no-boil lasagna noodles
- 2 cups cooked, well-drained spinach, peas, or other vegetables (optional)
- 1 cup (about 4 ounces) freshly grated Parmesan
- Heat oven to 400. Spray a 9-by-13-inch dish. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
- In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
- Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
- Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 45 minutes. Let cool for 10 minutes.
Notes: I like to add finely diced carrots, and I like to add a few more lasagna noodles. You might as well double the recipe and make 2. It’s not much more work than making 1. I always know someone who has a new baby, or a sick family member, or has just had surgery. Everyone needs a little help sometimes.
Recipe Origin: Based on Wondertime recipe. Great magazine that is no longer.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4
- 2 heads garlic, peeled (30 cloves)
- 6 TBSP olive oil
- 1 3/4 lb asparagus, cut into pieces
- 1 lb tagliatelle pasta
- 3 TBSP red wine vinegar
- 1 TBSP fresh lemon juice
- 1/4 tsp sugar
- 1 red onion, large, chopped
- salt & pepper
- Preheat oven to 425F. Place garlic cloves on a piece of foil and drizzle with 1 Tbsp olive oil. Wrap garlic in foil and roast until soft and just golden, about 25 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain.
- Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.
- Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup olive oil.
- In the reserved pot, heat the remaining 1 TBSP olive oil over medium-high heat.
- Add onion and cook until softened, about 5 minutes. Add pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water.
- Toss to combine and season with salt and pepper.
Recipe Origin: No idea.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves
- Pasta Primavera
- 1 bunch broccoli
- 2 small zucchini, unpeeled
- 4 asparagus spears
- 1 ½ cups green beans
- ½ cup fresh or frozen peas
- ¾ cup fresh or frozen snow peas
- 1 Tbsp peanut, vegetable or corn oil
- 2 cups thinly sliced mushrooms
- Freshly ground black pepper
- 1 tsp minced hot red or green chili, or ½ tsp dried red-pepper flakes
- ¼ cup finely chopped parsley
- 6 Tbsp olive oil
- 1 tsp minced garlic
- 3 cups seeded diced tomatoes, juices reserved
- 6 basil leaves, chopped
- 1 pound spaghetti
- 4 Tbsp butter
- 2 Tbsp chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan
- ½ cup toasted pine nuts
- Trim broccoli and break into florets.
- Trim ends of zucchini, Cut into quarters, then into 1- inch lengths. (About 1 ½ cups)
- Cut each asparagus into 2-inch pieces.
- Trim beans and cut into 1-inch pieces.
- Cook each of the green veggies separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again. Combine the cooked veggies in a bowl.
- Cook the peas and pods about 1 minute if fresh, 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with vegetables.
- In a skillet over medium-high heat; heat peanut oil and add mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring.
- Add mushrooms, chili and parsley to other veggies.
- Heat 3 Tbsp olive oil in a sauce pan and add ½ garlic; tomatoes, salt and pepper. Cook about 4 minutes. Add basil.
- Heat 3 Tbsp olive oil in a large skillet and add remaining garlic and veggie mixture. Cook, stirring gently, until heated through.
- Cook spaghetti in boiling salted water until almost but not quite tender, retaining a slight resistance. Drain well.
- In a pot large enough to hold the spaghetti and veggies, add butter and melt over med-low heat. Then add chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add spaghetti and toss quickly to blend.
- Add half of vegetables, and pour in the liquid from the tomatoes, tossing over a very low heat.
- Add remaining veggies. If sauce seems dry, add 3 to 4 Tbsp more cream.
- Add the pine nuts and give mixture a final toss.
- Serve equal portions of spaghetti mixture in bowls. Spoon equal amounts of tomatoes over each serving.
Recipe Origin: Le Cirque’s Original famous recipe. I think I read it in the NYT years ago.