Summer Farfalle

This pasta is light and fresh. It can be eaten hot or cold, both are good. If you do not have all vegetables listed below, you can substitute with what you have in the fridge. Sometimes I don't have any green beans so I add more zucchini and carrots. I hope you enjoy this!

Ingredients

1 cup sun-dried tomatoes, coarsely chopped
454g farfalle
3 tablespoons olive oil
4 garlic cloves, chopped
1 large red onion or 3 leeks, chopped
One pinch of hot pepper flakes
1 cup green  beans, diced
1 cup yellow beans, diced
2 small zucchini, diced
2 carrots, thinly sliced
1 cup chicken or vegetable broth
1/2 cup grated parmesan cheese
50 ml chopped parley
8 basil leaves

Directions

1. Drain sun-dried tomatoes and coarsely chop them. Set aside.
2. In a large pot of salted water, cook pasta.
3. Meanwhile, in a large skillet, heat olive oil on medium-high heat. Saute garlic, onions (or leek) and hot pepper flaked for about 2 minutes. Add vegetables and saute for about 5-7 minutes, until they are tender but still crunchy.
4. Add chicken broth to vegetables and simmer for 2 minutes.
5. In a large bowl, mix pasta, vegetables. parmesan cheese, sun-dried tomatoes, parsley and basil. Serve immediately with more cheese if desired.

Caramelized Onion Tomato Sauce

This is an easy sauce to make when you have nothing left in the fridge. I prefer to use red onions since I find they caramelize better. Note that real caramelized onions take about 1 hour to cook on low heat. In this recipe, the onions cook for only 35 minutes, which is fine since they are incorporated in the sauce. As for the spices, I used rosemary, oregano and Herbes de Provence, but you can use whatever you like in the amounts you like.

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 or 2 large red onions, thinly sliced
1 garlic clove, minced
1 796 ml (28 oz) can diced tomatoes
1/4 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon Herbes de Provence
Salt and pepper
Grated parmesan cheese

Directions

1. In a skillet, heat olive oil and butter on medium heat. Add onions and some salt and cook for 10 minutes, stirring often. Reduce heat to medium low and cook onions until golden in colour and tender, about 25 minutes.
2. Add garlic, tomatoes, and spices to onions. Add salt and pepper and simmer with lid off for about 20 minutes. Adjust seasoning to your own liking.
3. Serve sauce over penne and add grated parmesan cheese.

Eggplant Parmigiana

As a child I used to dislike this dish, mainly due to the eggplants. Like many of you, I never really liked eggplants. When I went to Italy last summer, I discovered the joys of eating "melanzane" as they call them. They are mostly served oven-baked. So last week I went to the market and was drawn to their beautiful "aubergine" colour. I decided that I would try to make this dish and see what happens. Warning: do not do the same mistake as I did and make this dish on a boring Monday night when it is 35 degrees outside. Reserve this meal for a Saturday evening with family. It took me 2 hours to make this and 2 minutes to eat it. But hey, this was amazing! Even my boyfriend, who hates eggplants, thought that it was delicious! So I hope that you too will change your opinion on eggplants...

Ingredients

2 lbs (about 5 tiny or 2 large) eggplants

Salt

1 Simple Tomato Sauce Recipe

1/2 cup flour

1/2 breadcrumbs

1/2 teaspoon dried rosemary

4 large eggs, beaten

About 2 1/2 cups grated cheese ( I used the Italian cheese mix)

1 packed cup fresh basil leaves

Directions

1. Cut eggplants so slices are about 0.5cm thick. Place one layer of eggplants in a colander and sprinkle with salt. Continue this way until all eggplants are in colander, making sure to salt every layer. Place a stack of plates over eggplants and let drain for about 2 hours. Do not skip this step or else you will end up with a soggy dish.

2. Meanwhile, make your tomato sauce. Click here for recipe and directions.

3. Once the eggplant has drained, place eggplant on paper towels and remove excess water and salt.

4. In a large shallow bowl, mix flour, breadcrumbs and rosemary. In another large bowl, beat eggs. 

5. Heat a large skillet with lots of olive oil on medium heat. Dip eggplant slices in breadcrumbs first and then in eggs. Fry in skillet until golden brown on each side. Place eggplants on paper towel to absorb excess fat.

6. Repeat step 5 until all eggplants are fried. I usually work with 10 slices at a time, taking about 30 minutes total to fry.

7. In a 13x9 inch glass dish, spread one cup of tomato sauce and top with one layer of eggplants. Sprinkle with 1/3 of the cheese and half of the basil.

8. Make a second layer of eggplants and top with 1 cup of sauce, 1/3 of cheese and the remaining basil.

9. Add remaining eggplants and top with remaining sauce and cheese.

10. Bake at 350 degrees F for about 30 minutes, or until cheese has browned and eggplants are tender.

Recipe inspired from Simply Recipes

Simple Tomato Sauce

Ingredients

3 tablespoons olive oil
2 garlic cloves, chopped
1-28 oz can diced tomatoes
Some hot pepper flakes, if desired
1/2 cup fresh Italian parsley, chopped
1 teaspoon honey
Dried rosemary and oregano to taste
Salt and pepper

Directions

1. In a medium saucepan, heat olive oil on medium-low heat. Add garlic and cook for about 4 minutes, until tender but not brown.
2. Add tomatoes, hot pepper flakes, honey, parsley, rosemary and oregano. Salt and pepper to taste.
3. Let simmer for about 30 minutes, adjusting seasoning if necessary.

Creamy Zucchini and Basil Rotini

Ingredients

2 tablespoons butter

2 tablespoons olive oil

500g small zucchini (about 4-5), sliced 0.5cm thick

5 garlic cloves, chopped

250 ml 15% cream

1/4 cup water 

Lots of fresh basil leaves (about 1 cup)

Salt and pepper

450g pasta, such as rotini, penne, or farfalle

Freshly grated parmesan cheese

Directions

1. In a large skillet, melt butter with olive oil. Add zucchini and cook for about 10 minutes at high heat, stirring frequently, until golden.

2. Reduce heat to medium and add garlic. Cook for about 5 more minutes, stirring occasionally, until zucchini is tender.

3. Reduce heat to low, add cream, basil, salt and pepper, and cook for 2 minutes, or until sauce has thickened. Add some water if sauce is too dry (about 1/4 cup).

4. Meanwhile, cook pasta until al dente. Add hot pasta and parmesan cheese to sauce and mix well. 

Recipe taken from Pâtes, à chaque jour sa recette, Treuillé et Del Conte p. 111

Curry-Turmeric Broccoli Pasta

This is a really simple and quick recipe to make on a week day. It is also an easy way to use up your broccoli. For this recipe, I suggest that you add less spices than what I mention below, especially if you are not used to eating curry and turmeric. You should taste your sauce, and if it is too bland, then add more spices. 

Ingredients

1 broccoli

3 tablespoons olive oil

6 garlic cloves, quartered

6 green onions, chopped

1.5 teaspoons turmeric

2 teaspoons curry powder

1 large handful almonds, toasted and chopped

1/2 cup 15% cream

1/4 cup reserved cooking water from pasta

350g whole wheat spaghettini

Salt

Freshly grated parmesan cheese

Directions

1. Cut broccoli heads in to small bouquets. Peel and cube stem. In a small pot of boiling water, cook broccoli for about 1 minute. Drain water and reserve broccoli.

2. In a large skillet on medium-low heat, heat olive oil. Add garlic cloves and cook until tender, about 4 minutes. Be careful not to burn garlic! Add green onions and cook for another 3 minutes.

3. Add turmeric, curry powder, broccoli, salt, cream and reserved water. Let simmer until broccoli is tender, about 2 minutes.

4. Add pasta to mixture and coat well. Add more water if necessary. 

5. Grate some parmesan cheese and serve immediately. Enjoy!

Recipe taken from Pasta Et Cetera, by Josee Di Stasio, p. 116

Vegetable Carbonara

Vegetable Carbonara is a vegetarian alternative to the famous Spaghetti Alla Carbonara, which is made with pancetta, eggs, and parmesan cheese. It is a very refreshing pasta, which can be made with asparagus instead of zucchini. This also gives you the chance to cook fennel, a highly aromatic herb.

Ingredients

2 garlic bulbs

4 large eggs

2 tablespoons olive oil

1 large red onion, thinly sliced

1 fennel bulb, thinly sliced (white part only)

3 zucchinis, cut in julienne

500g spaghetti

3/4 cup grated parmesan cheese

Fresh Basil

Salt and Pepper

Reserved cooking water.

Directions

1. Start by roasting garlic. Follow this link if you do not know how to do so. Extract garlic from membrane and reduce in puree. In a small bowl, mix eggs with garlic puree. Set aside.

2. In a large skillet, on medium-high heat, caramelize onions and fennel. Add zucchini and salt. Continue to cook until tender, about 3 more minutes.

3. In a large pot of salted water, cook pasta until al dente. Reserve some cooking water.

4. In a large serving bowl, mix pasta and vegetables. Add parmesan cheese, egg mixture, chopped basil and lots of black pepper. Mix well. If pasta is too dry, add some of the reserved water. 

(Original recipe can be found in Pasta Et Cetera  by Josee DiStasio, p. 110)

Citrus Chicken Stir Fry

Ingredients 

• 350g whole wheat spaghetti
• 1/3 cup tamari (soy-sauce)
• 1 inch knob ginger, peeled and left whole
• 1/2 cup orange marmalade
• Ground black pepper
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1.5 pounds chicken breasts, cut into strips
• 3 large garlic cloves, chopped
• 5 scallions, sliced on bias
• 1 cup  defrosted shelled edamame
• 2 small red peppers, thinly sliced
• 1 cup green beans, snow peas, or sugar snap peas
• 1 cup shredded carrots

Directions

1. In a small pot, over medium-high heat, combine stock, tamari, ginger knob, marmalade and pepper. 
2. Bring to a bubble, then reduce heat to medium and cook until sauce has thickened, about 20 minutes.
3. Remove sauce from heat, add lemon juice.
4. Over medium-high heat, heat olive oil in a wok. Add chicken and cook, tossing frequently, until golden brown and completely cooked, about 8 minutes. 
5. Remove chicken from wok and reserve.
6. To the same wok, on medium heat, add some more olive oil. Saute garlic and scallions for about 1 minute. Add remaining vegetables to the wok and cook, stirring frequently, for about 7 minutes.
7. Add the reserved chicken, sauce and pasta to the pan. Toss and heat through.
8. Serve!

Recipe taken from Rachel Ray

Creamy Spinach and Butternut Squash Gnocchi

In the same week I have tried two recipes using butternut squash. They both turned out to be quite good. I haven't ever really cooked squashed before since I was always intimidated by its shape and size. Well, peeling a butternut squash is not all that easy, but it is not all that hard either.  Make sure you have a sharp knife since the skin is can be thick. And for the gnocchi, once they float to the surface, remove them from the water (using a huge spoon with holes in it) right away or else they will over cook and have a gooey texture.

Ingredients 

• 2 pounds of butternut squash, peeled, deseeded and cut into bite-size pieces
• 2 tablespoons olive oil
• Salt and pepper
• 2 tablespoons butter
• 5 garlic cloves, finely chopped
• 1/2 cup white wine
• 1 and 3/4 cups 15% cream
• A little bit more than 1/4 teaspoon grated nutmeg
• About 6 fresh sage leaves, finely chopped
• Salt and pepper
• 1 bag (about 280g) spinach, washed and stemmed
• 1 package (500g) whole wheat or regular gnocchi

Directions

1. Pre-heat oven to 400 degrees F. On a baking sheet, toss the squash with olive oil, salt and pepper. Roast for 30 minutes, turning the squash halfway through.
2. When the squash has been cooking for 15 minutes, bring a large pot of salted water to a boil. 
3. Meanwhile, on medium heat, melt butter in a saucepan. Add garlic and cook for about 4 minutes, stirring frequently. Then stir in white wine and cook for about 1 minute. Add cream, nutmeg, sage, salt and pepper, and bring to a bubble. Reduce heat and let simmer for about 8 minutes, or until sauce has thickened.    
4. When the pot of water boils, add spinach in batches and blanch for no more than 30 seconds (20 seconds was enough for me). Then, with a pair of tongs, remove spinach from water and drain.
5. In the same pot of boiling water, cook gnocchi according to directions on package. 
6. Combine cream sauce, squash and spinach to gnocchi. Gently mix to coat gnocchi with sauce.
7. Serve with a little bit of parmesan cheese if you wish (it is heavy enough with the cream, I personally don't add cheese).

I have taken this recipe from Rachel Ray's website

Spaghettini with Fresh Basil, Bocconcini and Cherry Tomatoes

This pasta is so simple to make but oh so good! It is important to use good quality, fresh ingredients. If you do not have bocconcini, you can always use mozzarella di bufala, but do not use the commercial mozzarella, which is way too dry. This is a typical Italian summer pasta, which is good to eat warm or cold, and is even better the next day.

Ingredients 

• 2 pints cherry tomatoes, halved (2 plastic containers)
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• 1 cup fresh basil leaves, slightly chopped
• 1 cup bocconcini, cubed
• Pinch of hot pepper flakes
• Salt and pepper
• 350g spaghettini
• 1/4 cup reserved cooking water

Directions

1. Place cut cherry tomatoes with salt in a colander and drain for 10 minutes. Do not skip this step, since it is important to remove excess liquid.
2. In a large bowl, combine drained tomatoes, garlic, olive oil, cheese, basil, hot pepper, salt and pepper. Let marinate for at least 30 minutes. 
3. Cook spaghettini until al dente. Drain, keeping 1/4 cup of cooking water.
4. Combine hot spaghettini to tomatoes. Add reserved water if pasta is too dry. Season with salt and pepper if necessary.
5. Serve immediately!

Recipe Taken from Cuisinez Avec Maria Loggia, 2009

Italian Sausage Linguine

Ingredients 

• 1/4 cup olive oil
• 7 garlic cloves, diced
  
• 1 red onion, chopped
• 1 orange bell pepper, sliced
• 2 Italian spicy sausages, casings removed
  
• 1/2 cup red wine (or more)
  
• About 5 tablespoons sundried tomato pesto
• 1 bag spinach, slightly chopped
• 1/2 cup basil, chopped
• salt and pepper
• 1/4 cup cooking water

Directions

1. Cook pasta according to manufacter's directions.
   
2. Meanwhile, on med-low heat, heat olive oil in a large pan. Saute garlic and onion until tender. 
3. Increase heat to medium and add bell pepper and sausage to pan, making sure to break the meat apart with a wooden spoon. Add salt and pepper. Cook for 5 minutes.
4. Add wine and tomato pesto and simmer for another 8 minutes.
5. Stir in chopped spinach and basil to sauce and mix well.
6. Mix pasta to sauce and add some reserved cooking water is pasta is too sticky.
7. Serve with freshly grated parmesan cheese and a glass of wine!

Walnut Pesto with Cheese Ravioli

Ingredients

• 1 cup packed parsley
• 3/4 cup roasted walnuts
• 1 small garlic clove
  
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
  
• hot pepper flakes, to taste
• salt and pepper

• Cherry tomatoes
• Cheese ravioli
  

Directions

* This recipe makes a good amount of pesto. You will only need to use part of the pesto made for the ravioli. The leftover pesto can be added to your sandwiches, homemade pizza, or grilled vegetables. To keep pesto fresh, place in jar and drizzle a layer of olive oil. Refrigerate for one week, OR, freeze!

1. In a food processor, chop parsley and walnuts.
2. Add cheese, garlic, hot pepper, salt and pepper. Pulse, slowly pouring in olive oil.
3. In a large sauce pan, bring salted water to a boil. Cook ravioli according to instructions on package. Reserve some cooking water.
4. Add pesto and cherry tomatoes to ravioli and mix gently, adding some of the reserved cooking water if needed.

Recipe taken from A la Distasio

Roasted Peppers and Garlic Fettucine

Prep. and cook time: 1 hour

Ingredients

• 1/2 cup olive oil
  
• 15 garlic cloves, quartered
  
• 1 red onion, chopped
  
• 3 roasted red peppers, skin removed and sliced*
• 1/2 cup sundried tomatoes, chopped
  
• 1 cup red wine
• hot pepper flakes, to taste
• 400 g fettucine or other long pasta
• 1/3 cup parsley, chopped
  
• ricota or grated parmesan cheese
  
• salt and peper

Directions

1. *To roast red peppers: pre-heat oven to 350 degrees F. Rub peppers with olive oil and place on a backing sheet. Roast for about 30 minutes, turning the peppers twice during cooking. When roasted, place peppers in a bowl and cover for 10 minutes (this will help remove the skin). Slice.
   
2. In a large pan, heat olive oil at medium-low heat. Add garlic cloves and toss for about 5 minutes, until they have absorbed the oil and are golden and tender. Becareful not to burn the garlic! Remove garlic from pan and reserve.
   
3. In the same large pan, add the onion. Saute for about 5 minutes.
4. Then stir in roasted peppers and sundried tomatoes, cooking for about 2 minutes, until all flavors have blended.
5. Add the wine, hot pepper flakes, and salt. Simmer for 8 more minutes.
6. When sauce is ready, stir in chopped parsley.
   
7. Meanwhile, cook fettucine in salted boiling water until al dente.
8. Add roasted pepper sauce and reserved garlic to fettucine and mix delicately.
9. Serve with either ricota or parmesan.

Recipe taken from Pasta et cetera from Josee Di Statio

Mediterranean Pasta Salad

Prep. and cook time: 30 minutes

Ingredients

• 450g penne rigate, or other short pasta
  
• 4 tablespoons red wine vinegar
  
• 6 tablepoons olive oil
  
• 4 green onions, chopped
  
• 1 garlic clove, chopped
  
• 1 can sliced black olives
  
• 1 can artichokes hearts, quartered
  
• 1/2 cup diced sun-dried tomatoes
  
• 1 cup of cooked green beans or asparagus, diced 2 cm in length
• salt
  

Directions

1. Cook penne until al dente (do not overcook pasta, or else salad will not have a nice texture)
   
2. In boiling water, cook diced green beans or asparagus until slightly tender.
3. In a large serving bowl, mix vinegar, olive oil, green onions, garlic, olives, quartered artichoke hearts, sundried tomatoes, and pasta. Add green beans.
4. Season with salt and mix well.
5. If there is not enough vinegar, salt, or olive oil, add some more!
   
6. Eat immediately or refrigerate and serve cold as a salad.

Inspired from Les Delices de Pastene, p. 68

Curry-Tumeric Pasta with Broccoli and Cashews

Prep. and cook time: 30 minutes

Ingredients

• 1 broccoli cut in to small bouquets
• 350g whole wheat saghetti
  
• 2 tablepoons olive oil
  
• 4 green onions, chopped
  
• 5 garlic gloves, quartered
• 1/2 cup of 15% cream
• 1 teaspoon tumeric
• 2 teaspoons curry powder
  
• one handful of non-salted roasted cashews (or almonds), chopped
  
• 1/4 cup of reserved cooking water
• salt and pepper
  

Directions

1. Cook broccoli in boiling water for 1 minute. Drain and reserve 1/4 cup of water.
   
2. In salted water, cook pasta according to manufacter's directions.
3. Meanwhile, in a large non-stick skillet, heat olive oil on low-medium heat.
4. Add garlic and green onions and let simmer for about 5 minutes, until garlic is tender.
5. Increase heat to medium, add broccoli, cream, reserved cooking water, tumeric, and curry powder. Mix well.
6. Add cashews, salt and pepper. Cook for 5 minutes, or until a nice creamy sauce has formed.
7. Add sauce to pasta, mix, and serve immediately.
8. Enjoy!

Recipe modified from Pasta et cetera from Josee Di Stasio

Asparagus Fettucine in a Lemony Cream Sauce

Prep and cook time: 35 minutes
Makes 4 servings

Ingredients

• 1 lb of asparagus
• 3 tablespoons of butter
• 5 garlic cloves, coarsely chopped
• 3/4 cup of 15% cream
• 1/2 cup of chicken broth
• Zest of 1/2 to 1 lemon
• 1 lb of fettucine or other long pasta
• 1/2 à 3/4 cup of parmesan cheese
• Salt and pepper

Directions

1. Break off the ends of the asparagus. Cut the asparagus in pieces of 2 cm.
2. Cook the asparagus in salted boiling water for 2-3 minutes until they are tender but crisp. Drain the water and cool the asparagus off in cold water. Transfer the asparagus on a towel and pad try.
3. Cook pasta until al dente.
4. Meanwhile, prepare the sauce. In a large saucepan, melt butter on low-medium heat and add garlic. Cook for 5 minutes until the garlic is tender. Be careful not to brown the butter. On low heat, add asparagus, cream, chicken broth, and lemon zest. Season with lots of black pepper and simmer a few minutes until the sauce becomes creamy.
5. Drain pasta and reserve 1/2 cup of water. Mix pasta with sauce and parmesan cheese. If the pasta is too dry, add some of the reserved water, a 1/4 cup at a time.
6. Transfer to a serving plate. Sprinkle with additional parmesan and lemon zeste if needed.

Click here to see the original recipe from À la di Stasio.