Even though the days are longer and warmer, there’s still a chill in the air in the evening. It’s the perfect time for a pasta dinner—not the old-fashioned meatballs and spaghetti with tomato sauce, but exciting combinations.
Everyone—young and old, family and guests—understands pasta. It’s easy to digest, satisfying, uncomplicated to make and to eat. It’s “win-win” for everyone. Start with a big tossed green salad and finish with a platter of fresh fruit and chocolates with espresso!
Bon appétit!
Penne With Fresh Ricotta, Asparagus, Green Garlic, And Shiitake “Bacon”(Serves 6)1/2 pound fresh shiitake mushrooms, stems discarded
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
8 to 12 ounces fresh ricotta cheese
1/2 cup freshly grated Parmesan cheese plus extra for passing
3 to 4 tablespoons minced green garlic (garlic scapes) or 3 cloves garlic, minced
Grated zest of one lemon
1 pound good quality penne pasta
1 pound thin asparagus, tough stems snapped and cut into 1 1/2-inch lengthsTo prepare:Preheat the oven to 375 degrees F.
Wash and pat mushrooms dry and cut into thin slices.
In a bowl, toss mushrooms with oil and sprinkle with a generous pinch of salt and pepper.
Scatter mushrooms on a parchment paper lined baking sheet and bake, stirring often, until browned and crisp, about 20 to 30 minutes.
Transfer to paper-towel lined plate and set aside.
In a large serving bowl, mix ricotta, Parmesan cheese with garlic and lemon zest together until well blended.
Add salt and pepper, taste, and adjust the seasoning. Set aside.
Just before serving, in a large pot of boiling salted water, add pasta and cook until firm and almost tender, about eight minutes.
Add asparagus to the water (that’s cooking the pasta) and cook until the asparagus is just crisp tender, about two to three minutes.
Drain the pasta and asparagus, reserving one-half cup of the cooking water.
Immediately add pasta and asparagus to the ricotta mixture, toss well, and add cooking water until it is the right consistency.
Toss well to thoroughly coat the pasta.
Sprinkle shiitake “bacon” over the pasta and toss.
Divide the pasta among warm pasta bowls and pass Parmesan cheese at the table.
Serve at once.Curried Angel Hair Pasta(Serves 4-6)3/4 pound haricot vert, washed, and trimmed
1 tablespoon kosher salt
1/3 cup extra virgin olive oil
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1 1/2 pounds angel hair pasta
16 medium fresh cremini mushrooms, rinsed, patted dry and thinly sliced
15 to 18 Thai basil leaves, cut in half
Juice of 2 limesTo prepare:In a large pot over high heat add cold water and bring to a boil.
Add beans and blanch until barely tender, about three minutes.
With a slotted spoon scoop out beans and plunge them into a bowl of cold running water to stop the cooking process.
Drain well and set aside.
Add salt to the hot water and bring it back to a rolling boil.
Add the pasta and cook until it is al dente (about eight minutes) or according to the directions on the side of the package.
Drain pasta in colander, reserving about two thirds cup of the cooking water.
Meanwhile, in a large mixing bowl, whisk the curry powder, turmeric and paprika together with the olive oil until blended.
Transfer hot pasta to the bowl with flavored oil and toss well with chopsticks, separating the strands of pasta.
Meanwhile, in a wok or sauté pan large enough to accommodate vegetables and pasta, over high heat, lightly coat the bottom with oil and stir fry mushrooms until they are softened, about one to two minutes, add beans and stir fry for another minute or two.
Add basil leaves and cook until wilted about 30 seconds.
Add lime juice and reserved cooking liquid to the vegetables and blend.
Add cooked pasta and stir until well mixed and hot.
Mound the pasta in a large warm bowl and serve at once.Spinach Linguine With Bay Scallops(Serves 4)1 pound spinach linguineFor the sauce:1 1/2 cups heavy cream
1 tablespoon unsalted butter
1 to 2 tablespoons extra virgin olive oil or more as needed
4 cloves garlic, sliced
Sea salt and freshly ground black pepper to taste
1 1/4 pounds fresh bay scallops, rinsed, and patted dry
Large fistful flat leaf parsley leaves, chopped
About 2 ounces Grana Padana, for gratingTo prepare:In a saucepan over moderate high heat, add heavy cream and bring to a boil.
Reduce the heat and cook until the liquid is reduced, by half, to three quarters cup.
Remove from heat and set aside.
In a large pot of water over high heat, add salt and bring to a boil.
Add linguine and cook until al dente or according to the directions on the package.
Drain pasta reserving about one cup of the pasta water.
While the pasta is cooking, in a large skillet over moderate heat, coat the bottom with oil, add butter and when the foam subsides, sauté the garlic until it light brown, stirring often.
Remove the garlic with a slotted spoon and reserve.
Cut or pull off the side muscle on each scallop and discard it.
In the same large skillet, raise the heat to high.
Working in batches, add the scallops, salt and pepper and sauté until the scallops turn from translucent to opaque, about two minutes.
When all the scallops are cooked, add reduced cream, sliced garlic and pasta, and toss well, adding enough pasta water to lightly coat the linguine.
Taste and adjust the seasonings.
Divide pasta and scallops among individual pasta bowls dust with chopped parsley, and serve at once.
Pass the cheese at the table.
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