Category: Veggie Based
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Maltagliati with Mushrooms and Pea Tendrils
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This irregularly shaped pasta is coated in a silky pan sauce that comes together quickly with reserved pasta cooking liquid and Parmesan cheese. Ingredients Preparation Source: Jason Barwikowski Food and Wine – Maltagliati with Mushrooms and Pea Tendrils
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Orecchiette with Kale, and Sun-Dried Tomatoes
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Ingredients Preparation Source: My Recipes Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
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Swiss Chard Caccio e Pepe
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Swiss Chard Caccio e Pepe Ingredients: 1 large bunch or 2 medium bunches rainbow or Swiss chard Kosher salt 1/4 cup extra-virgin olive oil 1-1/2 tsp. coarsely ground black pepper; more to taste 12 oz. spaghetti or linguine 1 oz. (2 Tbs.) unsalted butter 4 oz. pecorino romano, finely grated (about 1-1/2 cups); more for…
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Spinach & Ricotta Lasagne
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Spinach & Ricotta Lasagne Ingredients: For the filling 1-1/2 lb. (about 3 cups) whole milk ricotta 2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed 2 oz. (1/4 cup) unsalted butter 1/2 medium yellow onion, finely chopped (about 1/2 cup) 3 medium cloves garlic, minced 1/2 cup freshly grated Parmigiano-Reggiano 2 large…
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Ditalini with Chickpeas, Scallions, and Olives
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Ditalini with Chickpeas, Scallions, and Olives Ingredients: Kosher salt 2-1/3 cups ditalini pasta 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed 1/3 cup red wine vinegar, more as needed 1/2 cup chopped black olives, such as Kalamata Freshly ground pepper 2 cups thinly sliced scallions 2 cups cooked chickpeas 2 Tbs. chopped…
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Pasta with Chickpeas, Sweet Peppers, and Rosemary
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Ingredients: 6 Tbs. extra-virgin olive oil 1 Tbs. minced fresh rosemary 1/8 tsp. crushed red pepper flakes 2 medium cloves garlic, smashed and peeled 1 medium yellow bell pepper, cut into small dice (3/4 cup) 1 medium red bell pepper, cut into small dice (3/4 cup) Kosher salt 2-1/2 cups Chickpeas with Bay Leaves and…
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Penne with Spinach, Gorgonzola, and Walnuts
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Penne with Spinach, Gorgonzola, and Walnuts Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step. Ingredients: Kosher salt 8 oz. fresh baby spinach leaves (10 lightly packed cups) 1/4 cup coarsely chopped walnuts 12…