FARMERS MARKET PASTA
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
RECIPE: FARMERS MARKET PASTA DINNER
Summer pasta tossed with a mess of tender, of the moment veggies herbs, coated with a slick of buttery white wine sauce and grated parm.
Provided by Kelli Foster
Categories Main dish Dinner Noodles Pasta dish
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Reserve 1/2 cup of the cooking water, drain the pasta, and set it aside.
- Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the garlic. Cook, stirring frequently, until golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate.
- Add the eggplant, zucchini, 1/2 teaspoon of the salt, and pepper and cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the tomatoes and cook for 5 minutes. Stir in the corn, carrots, remaining 1/4 teaspoon salt, and reserved garlic. Cook 1 minute more.
- Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the cheese and basil.
- Divide among bowls or plates, top with additional cheese if desired, and serve warm.
Nutrition Facts : SaturatedFat 4.8 g, UnsaturatedFat 0.0 g, Carbohydrate 58.7 g, Sugar 10.6 g, ServingSize Serves 4, Protein 10.8 g, Fat 14.0 g, Calories 413 cal, Sodium 505.2 mg, Fiber 7.5 g, Cholesterol 0 mg
FARMER'S PASTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
- Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
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