Saturday, August 24, 2013

Rustic Penne & Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce

An entertaining worthy make-ahead meal

1 pound of Camppanelle pasta
2 tablespoons of sea salt
1/4 pound of pancetta, thickly sliced and diced into cubes
   (or use 1/2 a package of Trader Joe's--what I did)
2 tablespoons of olive oil
1 pound of shrimp, peeled
6 cloves of garlic
1 teaspoon of rosemary
1/4 cup of roasted red peppers, sliced
1/4 cup of white wine
2 cups of cream
1 cup of parmesan cheese
1 teaspoon of cracked pepper
parmesan cheese
fresh thyme or rosemary

Add sea salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, brown the pancetta. Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp. Cook for 1 minute, then add garlic.  Turn down heat to a low simmer.

Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan. This will add great flavor to the sauce.

Add cream, red peppers and rosemary.  Simmer on medium low until the cream thickens slightly, about 5-6 minutes.  At this point, add the pasta to the boiling water and cook for 6 minutes - under-cooking it so when it bakes it will not be too done.  After sauce has simmered, remove it from the heat and add Parmesan cheese.

When pasta is done, strain it from the water and add it to the pan without rinsing.  Toss together with the sauce and season with pepper and sprinkle with Parmesan cheese.

Monday, August 12, 2013

Pasta with Roasted Summer Vegetables and Basil

This recipe is incredibly easy and offers a big dose of healthy fresh summer vegetables that are delicious roasted.  You could easily modify this recipe to use any vegetables that are in season.

Source: Everyday Food, June 2007

Prep Time: 10 minutes
Total Time: 50 minutes
Serves: 4

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 1/2 inch thick
4 garlic cloves, crushed
1/8 cup olive oil
Coarse salt and freshly ground pepper
8 ounces "brown rice" pasta - I use the "Tinkyada" brand - it is delicious.  You can also use any regular pasta shape, long such as spaghetti or short such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves



Preheat oven to 450 degrees. Place squash, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (tossing minimally) until tender and starting to brown, 30 to 40 minutes.


Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.


Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

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