Everyday Food - Martha Stewart Living Magazine [23]
3 In a bowl, combine goat cheese, remaining 3 tablespoons butter, and ½ cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
4 Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.
PER SERVING: 550 calories; 20.3 grams fat; 23.2 grams protein; 72.5 grams carbohydrates; 7.4 grams fiber
WHOLE-WHEAT PASTA WITH KALE AND FONTINA
Whole-wheat spaghetti, which is slightly nuttier and chewier than regular pasta, holds its own with the kale, fontina, and rich, smoky bacon in this substantial main course.
SERVES 4 TO 6 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
4 slices bacon (4 ounces), cut crosswise into ½-inch pieces
3 garlic cloves, thinly sliced
1 pound kale (1 bunch), thick stems trimmed, leaves coarsely chopped
Coarse salt and freshly ground pepper
2 cups low-sodium store-bought chicken broth
1 pound whole-wheat spaghetti
½ cup coarsely grated fontina cheese
1 Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel–lined plate to drain. Pour off all but 3 tablespoons rendered fat from skillet.
2 Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes. Add half the kale; cook, tossing, until just wilted, about 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more. Add chicken broth, and cover; simmer until kale is very tender, 10 minutes.
3 Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
4 Add kale mixture and fontina to pot; toss with pasta to combine. Season with salt and pepper. Add enough reserved pasta water to create a thin sauce to coat pasta. To serve, divide pasta among plates, and sprinkle with bacon.
PER SERVING (BASED ON 6): 399 calories; 11.5 grams fat; 17 grams protein; 62 grams carbohydrates; 9.9 grams fiber
SPICY SHRIMP AND TOMATO PASTA
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
SERVES 6 PREP TIME: 40 MINUTES TOTAL TIME: 40 MINUTES
Coarse salt and freshly ground pepper
1 pound penne or other short tubular pasta shape
2 pounds fresh or frozen (thawed) medium (36 to 40 count) shrimp, peeled and deveined , tails removed
4 teaspoons olive oil
2 garlic cloves, thinly sliced
3 tablespoons capers, rinsed and drained
¼ to ½ teaspoon crushed red-pepper flakes
3 cans (14½ ounces each) diced tomatoes in juice
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, season shrimp with salt and pepper. In a large skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if the shrimp brown too quickly).
3 Reduce heat to medium; add garlic, capers, red-pepper flakes, and tomatoes with their juice. Cook, stirring occasionally, until tomatoes are softened and sauce thickens, 10 to 15 minutes. Season with salt and pepper.
4 Add sauce and shrimp to pasta; toss to combine and reheat over medium-low if necessary before serving.
PER SERVING: 497 calories; 6.7 grams fat; 42.8 grams protein; 66.4 grams carbohydrates; 2.5 grams fiber
LINGUINE WITH CAULIFLOWER AND BROWN BUTTER
Cauliflower topped with brown butter and bread