The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [135]
4 garlic cloves, finely chopped
1 teaspoon coarse salt
Freshly ground pepper
2 cans (3.75 ounces each) sardines packed in olive oil
Grated zest and juice of 1 lemon, plus 1 lemon for serving
1. Bring a large pot of water to a boil. Cook the pasta until al dente, according to package instructions, about 8 minutes.
2. Meanwhile, combine the oil and pine nuts in a large sauté pan. Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.
3. Add the onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes. Add the sardines; stir in the lemon zest and juice. Chop the reserved fennel fronds; stir into the mixture.
4. Drain the pasta, reserving about ¼ cup cooking liquid. Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine. Divide among 4 serving plates; grate lemon zest over each. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 571 CALORIES, 17 G FAT, 20 MG CHOLESTEROL, 73 G CARBOHYDRATE, 548 MG SODIUM, 28 G PROTEIN, 13 G FIBER
pasta verde
SERVES 4
2 tablespoons grainy mustard
2 tablespoons white wine or sherry vinegar
¼ cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound gemelli or other short pasta
1 sweet onion, halved lengthwise, then cut crosswise ¼ inch thick
2 small zucchini, halved lengthwise, then cut crosswise ¼ inch thick
8 ounces snap peas, tough strings removed
3 ounces baby spinach (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
1 small bunch scallions, thinly sliced (about ½ cup)
¼ cup packed fresh basil leaves, cut into very thin strips
1. In a medium bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in ¼ cup oil until emulsified. Season with salt and pepper. Set aside. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions, about 8 minutes. Drain; return to pot. Set aside.
2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion; cook until just softened, about 4 minutes. Add the zucchini; cook, stirring, until tender, about 4 minutes. Add the snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in the scallions and basil. Add to the pasta along with the vinaigrette; toss. Serve warm or at room temperature.
broccoli with orecchiette
SERVES 4
Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.
8 ounces orecchiette (ear-shaped pasta)
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 bunch (about 1½ pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons freshly grated Pecorino Romano cheese
1. Bring a large stockpot of water to a boil. Add the pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving ½ cup cooking liquid. Set the pasta aside.
2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic; sauté until golden, stirring to avoid burning, about 2 minutes. Add the broccoli and reserved cooking liquid; cook, stirring, until the broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
3. Add the reserved pasta to the pan, and toss well to coat. Transfer to 4 serving bowls; drizzle each with ½ teaspoon olive oil, and garnish each serving with 1½ teaspoons grated cheese.
FIT TO EAT RECIPE PER SERVING: 284 CALORIES, 5 G FAT, 4 MG CHOLESTEROL, 49 G CARBOHYDRATE, 801 MG SODIUM, 12 G PROTEIN, 5 G FIBER
butternut squash ravioli with fried sage leaves
MAKES ABOUT 24 RAVIOLI; SERVES 4
1¾ cups Roasted Squash Puree, made with butternut squash (recipe follows)
6 tablespoons unsalted butter