I've loved Pasta for as long as I can remember. To that end, here are six pasta recipes to help you through the day, including Tofu and Spinach Stuffed Shells and Jamaican Rasta Pasta. Enjoy!
ONE-POT RATATOUILLE PASTA
This is from Vivian Chan-Tam in The New York Times cooking enewsletter. For this recipe, Vivian wrote, "This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025450-one-pot-ratatouille-pasta. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
3 medium plum tomatoes, cut into 1-inch pieces
3 cloves garlic, finely chopped
Salt and black pepper
1 pound short pasta, such as rotini
2 medium zucchini, cut into 1-inch pieces
1 medium orange bell pepper, cored and cut into 1-inch pieces
2 basil sprigs
Freshly grated Parmesan (optional)
Preparation
Pour 1/4 cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.
To view this online, click here.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Directions
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.
Note This recipe originally called for chicken stock. However, since I'm posting this in a vegetarian blog, I've exchanged the chicken stock with vegetable stock.
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium vegetable stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Showing posts with label Jamaican Rasta Pasta. Show all posts
Showing posts with label Jamaican Rasta Pasta. Show all posts
Wednesday, October 1, 2025
Monday, September 22, 2025
Pasta
It's Monday, time to get the work week started. Today's post deals with pasta and includes Pasta alla Trapanese (Sicilian Tomato Pesto) and Mexican Pasta. Enjoy!
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
PASTA ALLA TRAPANESE (SICILIAN TOMATO PESTO)
This is from John Mitzewich (aka Chef John) at AllRecipes.
For this recipe, John wrote, "I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto."
Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 8 servings
To view this yumminess online, go to https://www.allrecipes.com/pasta-alla-trapanese-sicilian-tomato-pesto-recipe-7571415.
Ingredients
1/2 cup whole roasted almonds
4 cloves garlic
1 teaspoon kosher salt, plus more to taste
1 cup grated pecorino Romano cheese, plus more to taste
1 cup packed fresh basil leaves
4 mint leaves (optional)
1/2 cup extra virgin olive oil
1 pound red cherry tomatoes or red grape tomatoes
1 pound busiate pasta, or other curly shaped pasta, such as fusilli
Directions
Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands; alternately; transfer drained almonds to a kitchen towel, then fold up the towel and rub almonds until skins come off.
Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternately, place garlic on a board and sprinkle kosher salt on top; use the flat side of the knife to flatten, mash, and scrape the garlic and salt mixture until it is a smooth paste.
Add peeled almonds to the jar of a blender, followed by the cheese, basil, mint, garlic paste, oil, and tomatoes. Add the ingredients in this order, so that the almonds and cheese have a chance to grind before the wetter ingredients mix in.
Begin to pulse blender on and off until almonds and cheese are ground, then continue to pulse until remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like.
Taste for salt, and adjust. Set aside while pasta is cooking.
Bring a large pot of lightly salted water to a boil. Cook busiate pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Transfer pasta into a bowl with a strainer. Reserve starchy cooking liquid.
Add about 1/3 cup of the pasta water into the bowl, and then transfer in the pesto, along with a large pinch of salt, and toss to coat. More pasta water can be added to adjust the texture. Once mixed, add another optional handful of cheese, and toss one last time. Serve immediately.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
PASTA ALLA TRAPANESE (SICILIAN TOMATO PESTO)
This is from John Mitzewich (aka Chef John) at AllRecipes.
For this recipe, John wrote, "I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto."
Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 8 servings
To view this yumminess online, go to https://www.allrecipes.com/pasta-alla-trapanese-sicilian-tomato-pesto-recipe-7571415.
Ingredients
1/2 cup whole roasted almonds
4 cloves garlic
1 teaspoon kosher salt, plus more to taste
1 cup grated pecorino Romano cheese, plus more to taste
1 cup packed fresh basil leaves
4 mint leaves (optional)
1/2 cup extra virgin olive oil
1 pound red cherry tomatoes or red grape tomatoes
1 pound busiate pasta, or other curly shaped pasta, such as fusilli
Directions
Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands; alternately; transfer drained almonds to a kitchen towel, then fold up the towel and rub almonds until skins come off.
Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternately, place garlic on a board and sprinkle kosher salt on top; use the flat side of the knife to flatten, mash, and scrape the garlic and salt mixture until it is a smooth paste.
Add peeled almonds to the jar of a blender, followed by the cheese, basil, mint, garlic paste, oil, and tomatoes. Add the ingredients in this order, so that the almonds and cheese have a chance to grind before the wetter ingredients mix in.
Begin to pulse blender on and off until almonds and cheese are ground, then continue to pulse until remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like.
Taste for salt, and adjust. Set aside while pasta is cooking.
Bring a large pot of lightly salted water to a boil. Cook busiate pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Transfer pasta into a bowl with a strainer. Reserve starchy cooking liquid.
Add about 1/3 cup of the pasta water into the bowl, and then transfer in the pesto, along with a large pinch of salt, and toss to coat. More pasta water can be added to adjust the texture. Once mixed, add another optional handful of cheese, and toss one last time. Serve immediately.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
Thursday, August 21, 2025
Pasta
If you love Pasta, today's post is sure to please. Check out the Primavera Pasta with Breadcrumb Topping, the Jamaican Rasta Pasta, and the rest of today's yumminess. Enjoy!
CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Fine sea salt and black pepper
3 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced or crushed in a garlic press
5 tablespoons tomato paste
1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
2 teaspoons honey, plus more to taste
1 cup heavy cream
1 pound spaghetti (or other long pasta)
Finely grated Parmesan (optional), for garnish
Preparation
Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.
Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.
Serve warm, topped with Parmesan if desired.
ONE-POT RATATOUILLE PASTA
This is from Vivian Chan-Tam in The New York Times cooking enewsletter. For this recipe, Vivian wrote, "This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025450-one-pot-ratatouille-pasta. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
3 medium plum tomatoes, cut into 1-inch pieces
3 cloves garlic, finely chopped
Salt and black pepper
1 pound short pasta, such as rotini
2 medium zucchini, cut into 1-inch pieces
1 medium orange bell pepper, cored and cut into 1-inch pieces
2 basil sprigs
Freshly grated Parmesan (optional)
Preparation
Pour 1/4 cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.
To view this online, click here.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Directions
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Fine sea salt and black pepper
3 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced or crushed in a garlic press
5 tablespoons tomato paste
1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
2 teaspoons honey, plus more to taste
1 cup heavy cream
1 pound spaghetti (or other long pasta)
Finely grated Parmesan (optional), for garnish
Preparation
Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.
Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.
Serve warm, topped with Parmesan if desired.
ONE-POT RATATOUILLE PASTA
This is from Vivian Chan-Tam in The New York Times cooking enewsletter. For this recipe, Vivian wrote, "This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025450-one-pot-ratatouille-pasta. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
3 medium plum tomatoes, cut into 1-inch pieces
3 cloves garlic, finely chopped
Salt and black pepper
1 pound short pasta, such as rotini
2 medium zucchini, cut into 1-inch pieces
1 medium orange bell pepper, cored and cut into 1-inch pieces
2 basil sprigs
Freshly grated Parmesan (optional)
Preparation
Pour 1/4 cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.
To view this online, click here.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Directions
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
Wednesday, July 9, 2025
Pasta
I've loved Pasta as long as I can remember. If you love pasta, too, today's post is sure to please. Check out the Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce), the Baked Spanakopita Pasta With Greens and Feta, the Jamaican Rasta Pasta, and the rest of today's yumminess. Enjoy!
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long."
Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta. While you're at, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)
Preparation
Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARIC SAUCE)
This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."
Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4
To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.
Ingredients
1-1/4 pounds plum tomatoes (about 5 tomatoes)
1/4 cup extra-virgin olive oil, plus more for drizzling if needed
1/4 cup loosely packed, roughly chopped fresh basil leaves
3 medium cloves garlic, finely minced
1 large pinch red pepper flakes
Kosher salt
1 pound dried spaghetti
1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided
Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Directions
Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.
Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.
Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long."
Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta. While you're at, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)
Preparation
Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARIC SAUCE)
This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."
Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4
To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.
Ingredients
1-1/4 pounds plum tomatoes (about 5 tomatoes)
1/4 cup extra-virgin olive oil, plus more for drizzling if needed
1/4 cup loosely packed, roughly chopped fresh basil leaves
3 medium cloves garlic, finely minced
1 large pinch red pepper flakes
Kosher salt
1 pound dried spaghetti
1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided
Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Directions
Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.
Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.
Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
Subscribe to:
Posts (Atom)