Moosewood Restaurant Simple Suppers - Moosewood Collective [4]
creamy lemon pasta
In Comfort Me with Apples, Ruth Reichl attributes the original recipe to Danny Kaye, but lemon and cream seems such a simple, natural combination that we suppose people were putting it on pasta long before Danny Kaye was born.
SERVES 4
TIME: 15 MINUTES
1 lemon
¼ cup unsalted butter
1 cup heavy cream
1 pound fresh fettuccine or dried spaghettini
1 cup grated Parmesan cheese
salt and pepper
Bring a large covered pot of salted water to a boil. Meanwhile, grate the lemon peel (about 2 teaspoons of zest) and squeeze the lemon (about 3 tablespoons of juice).
In a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Set aside a cup of the hot pasta-cooking water and drain the pasta.
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. Add some or all of the reserved hot water if more liquid is needed. Toss in the grated Parmesan. Season to taste with salt and pepper.
variations
Add 2 tablespoons of finely chopped chives, about a cup of hot, cooked green peas, and some red pepper flakes when you add the cheese.
For a lighter version, use olive oil in place of butter and half-and-half instead of cream. If you have some arugula in your refrigerator, here’s a great way to use it up: Put about 3 cups of loosely packed arugula leaves in the bottom of the serving bowl; it will wilt when you add the hot pasta.
pasta with olives piquant
So easy to make, yet simply delectable—if you keep an assortment of good deli olives on hand, supper is only minutes away. (See photo)
SERVES 4 TO 6
TIME: 25 MINUTES
1 pound spaghetti or other pasta
1½ cups assorted pitted olives
4 garlic cloves, minced
3 tablespoons olive oil
½ cup minced fresh parsley
¼ teaspoon crushed red pepper flakes (optional)
grated Pecorino Romano or Parmesan cheese (optional)
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, mince the olives by hand or in a food processor. If you use a food processor, pulse the olives for only a few seconds—until finely chopped but not pasty.
In a heavy skillet on low heat, cook the garlic in the oil until golden. Add the parsley, red pepper flakes, and chopped olives. Cook, stirring constantly, just until the parsley is wilted and the olives are heated through. Remove from the heat.
When the pasta is done, reserve a cup of the cooking water, then drain the pasta and place it in a serving bowl. Add the olive mixture (swirl some of the cooking water in the skillet to get the last bits of olive out). Toss, and if the pasta needs more moisture, add more of the cooking water. Serve topped with grated cheese if you wish.
INGREDIENT NOTE Choose a selection of olives, being sure to include kalamatas for their rich, briny taste, and some meaty big green olives. Olives stuffed with pimientos, garlic, or lemon peel will add bits of color and flavor.
serving & menu ideas
Pasta with Olives Piquant served with Lemony Green Beans makes a great meal, and it’s easy to prepare both in about 30 minutes. Or try Fresh Tomato & Mozzarella Salad, served alongside or tossed with the pasta.
pasta with tomatoes, summer & winter
Pasta with tomatoes may be the most fundamental and satisfying simple supper—it’s fast, versatile, and always good, time after time. In the winter, spaghetti and tomato sauce with cheese hits the spot. In the summer, we never tire of pasta with good ripe tomatoes, fresh mozzarella, and fresh basil.
SERVES 4
TIME: 25 MINUTES
1 pound pasta
Simple Tomato Sauce or Fresh Tomato & Mozzarella