Everyday Food - Martha Stewart Living Magazine [24]
SERVES 4 TO 6 PREP TIME: 40 MINUTES TOTAL TIME: 40 MINUTES
6 tablespoons (¾ stick) unsalted butter
1 head cauliflower (2½ pounds), cut into florets
Coarse salt and freshly ground pepper
¼ cup water
1 pound linguine
10 fresh sage leaves (or ½ teaspoon dried)
1 shallot, minced
¾ cup firmly packed coarsely chopped fresh flat-leaf parsley
½ cup finely grated parmesan cheese, plus more for serving
⅓ cup plain dried (coarse) bread crumbs, homemade or store-bought
1 In a large skillet, melt 2 tablespoons butter over medium-low heat. Add cauliflower and season with salt; cook until crisp-tender, stirring occasionally, about 15 minutes. Add the water; cook until cauliflower is tender when pierced with a sharp knife, 3 to 4 minutes.
2 Meanwhile, bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water; drain pasta.
3 Melt remaining 4 tablespoons butter in same pot over medium heat. Stir in sage and shallot; cook, stirring, until butter is golden brown, about 3 minutes. Add pasta, cauliflower, parsley, and parmesan; season with salt and pepper. Toss to combine. Add enough reserved pasta water to create a thin sauce to coat pasta.
4 To serve, divide among shallow bowls, and sprinkle with bread crumbs and additional cheese.
PER SERVING: 681 calories; 23.5 grams fat; 22.9 grams protein; 97.4 grams carbohydrates; 7.1 grams fiber
PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS
The combination of raisins, pine nuts, and chard is typical in Sicilian cooking; here it is used in a robust pasta dish, along with crumbled sweet Italian sausage. Running a paring knife down the center of the sausage is the easiest way to remove the casing.
SERVES 4 PREP TIME: 35 MINUTES TOTAL TIME: 45 MINUTES
¾ cup raisins
Coarse salt and freshly ground pepper
1 pound gemelli or other short pasta shape
1 tablespoon olive oil
12 ounces sweet Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
⅓ cup pine nuts, toasted
¼ cup finely grated parmesan cheese, plus more for serving
1 Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
2 While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
3 In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
4 Add sausage mixture to pot along with raisins, pine nuts, parmesan, and ½ cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
5 To serve, divide among shallow bowls, and sprinkle with more cheese.
PER SERVING: 842 calories; 27.6 grams fat; 36.9 grams protein; 118.3 grams carbohydrates; 7.3 grams fiber
Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.
PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
SERVES 4 PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES
4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced ½ inch thick
4 garlic cloves, crushed
¼ cup olive oil
Coarse salt and freshly ground pepper
8 ounces short pasta, such as campanelle or fusilli
2 tablespoons unsalted butter