Everyday Food - Martha Stewart Living Magazine [21]
The delicious sauce on this pasta doesn’t require cooking—just a few seconds in the food processor. For the very best flavor, don’t skip the step of toasting the walnuts.
SERVES 4 TO 6 PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES
Coarse salt and freshly ground pepper
1 pound spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7 ounces), toasted
¼ cup finely grated parmesan cheese, plus more for sprinkling
½ cup firmly packed coarsely chopped fresh flat-leaf parsley
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
2 Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with ¼ cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
3 To serve, divide among shallow bowls and sprinkle with additional cheese.
PER SERVING (BASED ON 6): 654 calories; 37.7 grams fat; 17.5 grams protein; 64.5 grams carbohydrates; 9.9 grams fiber
PENNE ALLA NORMA
Legend has it that this dish was first created in Sicily as a tribute to the famous opera by Vincenzo Bellini, a native composer. This version stays true to the traditional recipe, combining eggplant, tomatoes, and basil.
SERVES 4 TO 6 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES
Coarse salt and freshly ground pepper
1 pound penne rigate
¼ cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
¼ teaspoon crushed red-pepper flakes
1 large eggplant, cut into ¼-inch chunks
1½ pounds plum tomatoes, cored and cut into ½-inch chunks
2 tablespoons tomato paste
¼ cup water, plus more as needed
½ cup firmly packed torn fresh basil leaves, plus more for garnish
¾ cup ricotta cheese
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
2 Meanwhile, heat oil in a large skillet over medium. Add onion, garlic, and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
3 Add eggplant; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on bottom of pan, add up to a few tablespoons water, and scrape up bits with a wooden spoon).
4 Add tomatoes, tomato paste, and ¼ cup water; cook, stirring occasionally, until tomatoes are softened, about 5 minutes.
5 Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary. To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil.
PER SERVING: 481 calories; 14.8 grams fat; 15.8 grams protein; 72.6 grams carbohydrates; 5.6 grams fiber
PASTA WITH PEAS AND RICOTTA
Two types of peas are cooked along with the pasta in this one-pot dish, so everything finishes at once. The vegetables should be cooked just long enough that their colors stay vibrant and they are warmed through.
SERVES 4 PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES
Coarse salt and freshly ground pepper
12 ounces gemelli or other short pasta shapes
12 ounces sugar snap peas, stem ends and any strings removed
1 package (10 ounces) frozen peas
2 tablespoons unsalted butter, cut into pieces
1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish
1 cup ricotta cheese
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions, adding snap peas 3 minutes before the end and frozen peas in the last minute of cooking. Reserve ½ cup pasta water; drain pasta and vegetables, and return them to pot.
2 Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt and pepper.
3 To serve, divide pasta among shallow bowls, and garnish