One-Pot Pasta Primavera

One Pot Pasta Primavera

This creamy, saucy pasta overflows with spring green veggies and cooks up in a single pot! You can definitely play up which veggies you use in this dish, just remember some might have longer cooking times, so you’d want to par cook them first, by either boiling them a bit first on their own or nuking them in the microwave for a minute or two before adding with the rest of the vegetables. To see what is fresh and in season, you can check out your local food guides. Here is a link to the availability guide in Ontario, showing you which fruits and vegetables are freshest each month. This dish will serve at least 6 people, so enjoy!

Ingredients:

6 cups low-sodium vegetable broth
12 ounces linguine, uncooked
1 large onion, halved and sliced thin
1 ½ pounds broccoli, cut into large florets (about 3 cups)*§
2 ¼ pounds asparagus, ends snapped off and cut into 2-inch pieces*
6 ounces sliced white button mushrooms (about 1 ½ cups)*
6 large cloves garlic, minced
⅓ teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ¼ cups frozen peas
1 medium handful fresh parsley, chopped (about ¾ cup chopped)*
⅓ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
3 teaspoons freshly grated lemon zest**
Additional salt and pepper to taste
Additional Parmesan cheese for serving, if desired

* Click here to learn how to clean these vegetables and herbs.
** Click here for my tips on zesting lemons.
§ If you are using frozen broccoli florets for this dish, then add them about halfway through your 7 minute “tossing” window, instead of at the beginning (see directions below).

Note: If you want to make this pasta dish non-dairy, you can substitute the heavy whipping cream with non-dairy creamer and leave out the parmesan.

Directions:

Add the broth, pasta, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing with long-handled tongs. Continue boiling and tossing it every minute or so (You’re doing this so that they noodles do not stick and clump together). As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

Linguine with Roasted Red Peppers, Sun-Dried Tomatoes & Brie

Pasta with Roasted Peppers, Sundried Tomatoes and Brie

So for the past 10 days, my home was filled to the brim with guests. While it was a good thing, and for a good occasion, all of that cooking, cleaning and preparing to host a plethora of people takes a lot out of a person. My mother gets the credit for the mitzvah (good deed) as it was her house and she is definitely the hostess with the mostess. Now that it’s all over though, the thought of cooking is enough for me to go on a starvation diet. My stomach however does not agree. So what to do? How about a delicious one-pot pasta meal that takes almost no time to make, and is good to the last slurp? So, with that in mind, this week is going to be one-pot pasta week. Recipes that are all made in one pot, in one go. Easy to cook, easy to clean. Today’s recipe will hit all the right notes with rich and creamy brie, the smokey tartness of roasted red peppers, and the earthy richness of sundried tomatoes. This recipe will serve 6. Enjoy!

Ingredients:

500g box of linguine, broken in half
1 ½ cups packed basil leaves*
1 ½ cups coarsely chopped roasted red peppers**
¾ cup sliced oil-packed sun-dried tomatoes
4 to 5 large garlic cloves, pressed
6 ¾ cups water or low-sodium vegetable broth***
3 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes (optional)
freshly ground black pepper, to taste
340g brie cheese, rind removed and cut into pieces
grated parmesan, for serving
good-quality olive oil, for serving

* Click here to learn how to clean basil.
** Click here to get a great easy recipe for roasted red peppers.
*** If you are using broth instead of water, make sure to get the low-sodium version, as there is already a lot of salt in this recipe and with the tomatoes. If you cannot find low-sodium, then reduce the amount of salt added in the recipe, and use olive oil, rather than the oil from the jar of tomatoes.

Directions:

Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a large pot. Add the water/broth, sundried tomato oil/olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat.

Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the pot from the heat. (If there is still a little bit of cooking water, pour some — but not all — into a separate bowl.)

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.

Who Can Forget Pasta?

Home Made PataSo in my search for different gluten-free foods and recipes, I tried to think of what would be most in demand. No one wants a recipe for gluten-free steak or mashed potatoes, because by their very nature, they are gluten-free. I consider those recipes to be almost cheating! But what about things like, breads, cookies, pancakes and cakes? What about… pasta! Now there is something that isn’t a “cheat” recipe that I know gluten-free eaters would definitely want. Today’s recipe is for a fresh egg-noodle pasta. The only real trick I find between the gluten-free and regular versions of homemade pasta, is that because the pasta is missing the gluten in one, it’s not as flexible and “bend-y”. This can cause the pasta to crumble or break apart. I suggest working with it the same way that you would with fyllo dough. When you are not actively using the dough or noodles, cover them with a damp tea towel. I would also suggest not getting too fancy with the types of shapes that you make with your pasta, at least not until you’ve made the dough a few times. You don’t need to try and make agnolotti (curved, stuffed pockets of pasta with a crimped edge), the first time… stick with linguine or fettuccine.

I also find that for the best homemade pasta, at some point, you need to work it by hand, if not from the very beginning. Today’s recipe starts in the food processor and then moves out onto a floured counter top. If you want to go old school though, here’s how:

  1. In a bowl, mix together all of your dry ingredients so they are fully incorporated.
  2. On a clean counter top, empty the bowl, and form a “volcano” shaped mountain i.e.: a mountain pile with high sides and a hole in the middle.
  3. One at a time, add the eggs into the centre hole that you made, mixing in each egg before adding the next.
  4. To mix, move your fingers around the hole you made, gradually making larger circles and bringing in a little more of the flour at a time.
  5. Then add the oil the same way. Add the water a little at a time until the dough comes together. You may not need all of it, or you may need a little more.
  6. Need the dough together for a few minutes to allow everything to bind, then wrap in plastic wrap and place in a cool place (or fridge) for at least a half an hour.

That’s the old way, without using a food processor or pasta maker to bring together a dough. If you think you’re going to make pasta often, you may want to invest in a pasta maker to roll out the dough once it has been made, as this will make your life significantly easier than rolling the dough out by hand!

All this talk about pasta however is making me think of sauces… so next week? That’s right, it’s sauce week people! I’ll show you the five “mother” sauces and some variations on each. Until then, enjoy the pasta recipe and have a great weekend.