I've loved pasta practically forever. To that end, here are six pasta recipes to help you through the day, including Angel Hair Pasta and One-Pot Pasta Primavera. Enjoy!
MANICOTTI
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti."
Time: 1-1/4 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023360-manicotti.
Ingredients
Olive oil, for greasing the dish
Salt and pepper
1 (8-ounce) box manicotti shells (about 14)
1-1/2 pounds/3 cups whole-milk ricotta cheese
8 ounces/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley, plus more for garnish
1 garlic clove, minced
1/8 teaspoon freshly grated nutmeg
1 large egg, beaten
3 cups store-bought or homemade marinara sauce
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.
Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.
Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.
Sprinkle with parsley and serve warm.
CLASSIC MARINARA SAUCE
This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"
Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound of pasta
This was featured in "Marinara Worth Mastering," and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Note: Take time to read the article ("Marinara Worth Mastering"). It's an interesting read.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
RATATOUILLE PASTA
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.
Ingredients
4 cloves garlic, minced
1/4 tsp. crushed red pepper
3 Tbs. extra virgin olive oil
1 small red bell pepper, seeded and chopped
1 green bell pepper or 1 Cubanelle pepper, seeded and chopped
1 medium-sized yellow-skinned onion, chopped
1 small eggplant, peeled or skin on and diced
1 medium-sized zucchini, coarsely diced
20 kalamata black olives, pitted and coarsely chopped
2 Tbs. capers, drained
1 28-oz. can crushed tomatoes
1/2 lb. rigatoni pasta, cooked until al dente
3 oz. pine nuts, toasted until golden
Preparation
Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important – unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
