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Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat the and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil—when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from the heat, add to the pasta, and keep covered.

Prepare the broccoli rabe:

Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you might need to do this in two batches; just add the second batch of broccoli as soon as it the first batch has wilted enough to create room in your pan).

Remove the cover and continue to sauté for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and freshly cracked pepper, and toss everything to mix.

Use a pasta spoon to divvy up onto plates, or place everything in a big pasta bowl and serve family style.

SPINACH LINGUINE WITH BASIL-CILANTRO PESTO AND ARTICHOKES

SERVES 4

TIME: 35 MINUTES

You will be craving this from now on, mark our words. Spinach linguine is sautéed with fragrant pesto, while red onions add just a hint of sweetness, color, and texture. Don’t replace the red onions with regular ones unless you really have to. Artichokes round everything out and give a great bite. This also makes a great fast and fancy meal if your in-laws or the IRS decides to drop by for a surprise visit.

➣Make your pesto while the water for the linguine is boiling, so that you can time this right.

½ pound spinach linguine

2 tablespoons olive oil

1 medium-size red onion, sliced into thin half-moons

4 cloves garlic, thinly sliced

2 tablespoons white cooking wine, vegetable broth, or water, whatever

½ teaspoon salt

Several pinches of freshly ground black pepper

1 recipe Basil-Cilantro Pesto (page 214)

1 (15-ounce) can artichoke hearts, drained and sliced in half (don’t use the jarred kind in oil, it’s expen- sive and too oily for this; get the kind that comes in brine)

BRING A large pot of salted water to a boil and cook the linguine according to the package directions, usually about 10 minutes. Once you’ve added the pasta to the water, proceed with the recipe.

Preheat a large skillet over medium-high heat and sauté the onion in the olive oil until softened, 5 to 7 minutes. Add the garlic and sauté for a minute more. Add the white wine, salt, and pepper, and cook for another minute or two. Lower the heat to low. At this point, the linguine should be done.

When the linguine is ready, don’t drain it. Use a pasta spoon to transfer it to the pan in batches. This is a good method because you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. When you add one batch, add a bit of the pesto, too, and using the pasta spoon, sauté to coat. Proceed with the rest of the pasta and pesto until you’ve added all of it. If it seems dry, add extra splashes of pasta water.

Add the artichoke hearts and toss to coat. Cook gently over low heat just until the artichokes are heated through, about 3 minutes. Serve immediately!

PASTA DELLA CALIFORNIA

SERVES 4

TIME: 35 MINUTES

If we said in the title that this was pasta with avocados, no one would take us seriously, so instead we call it Pasta Della California. Anything with avocado in it can be called “California,” right? Anyway, this is so damn good. The pasta is sautéed in lots of garlic and lime along with broccoli and peppery arugula. Then the avocados are gently tossed in just until they are warm. So if the idea of “cooked” avocados scares you,