food
Simple Summer Pasta 4-ways
From heirloom tomato to buttery garlic shrimp, these easy pastas' pack bold summer flavor.
food
Simple Summer Pasta 4-ways
From heirloom tomato to buttery garlic shrimp, these easy pastas' pack bold summer flavor.
Ingredients
- 1 pint heirloom cherry tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon Italian seasoning
- Salt and freshly ground pepper, to taste
- 1 pound dried spaghetti pasta
- 4 ounces cubed pancetta
- Small pinch crushed red pepper flakes
- 3 large eggs, beaten
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water
- Basil leaves, for garnish
Steps
- Preheat oven to 400 degrees F.
- Add the tomatoes to a nonstick baking tray, drizzle with 2 tablespoons of olive oil, Italian seasoning, salt and pepper to taste. Toss well, making sure the tomatoes are fully coated.
- Roast for 10 to 15 minutes until tomatoes have blistered and begin to burst.
- While the tomatoes roast, bring a large pot of water to a boil and season with a large pinch of salt. Add the spaghetti and cook until al dente or to package instructions.
- Add the remaining 2 tablespoons of olive oil to a large sauté pan over medium heat and cook the pancetta until crispy, about 3 minutes.
- Add the cooked pasta to the pan, toss to combine, and then stir in the crushed red pepper flakes and cook for 2 minutes more.
- In a small bowl, beat together the eggs, cream and Parmesan.
- Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly to ensure the eggs do not scramble.
- Thin the sauce with a fourth of the reserved pasta water until it reaches your desired consistency.
- Add the tomatoes and the juices from the baking tray and gently toss to combine with the pasta.
- To serve, top the pasta with fresh basil and lots of freshly ground black pepper.
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 pound large shrimp, peeled and deveined
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 3 cups packed baby spinach
- 1/4 cup freshly grated Parmesan cheese
- 1 pound dried linguine pasta
- 1 tablespoon sliced fresh basil
Steps
- Heat a large skillet over medium-high heat. Melt 3 tablespoons of butter and add in the onions and garlic. Cook for about 5 minutes or until the onions are translucent.
- Add the shrimp, season and cook for two minutes on each side or until pink and cooked through.
- Reduce the heat to medium-low, add in the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste and reduce for about 5 minutes.
- Add in the Parmesan cheese and spinach leaves, allowing the spinach to wilt in the sauce.
- Bring a large pot of water to a boil and season with a large pinch of salt. Add the linguine and cook until al dente or to package instructions, about 12 minutes.
- Pour the shrimp over a large bowl of cooked linguine, sprinkle with parsley and serve.
Ingredients
- 1 ripe avocado, pitted and peeled
- 1/2 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1/4 cup pine nuts, toasted
- Zest and juice of half a lemon
- 2 cloves garlic
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil, plus extra to garnish
- 1 pound dried penne pasta
- Freshly grated Parmesan cheese, for garnish
- 16 ounces burrata cheese
- Lemon zest, for garnish
- Sliced fresh basil, for garnish
Steps
- In the bowl of a food processor fitted with the blade attachment, add in the avocado, basil, mint, pine nuts, lemon zest, lemon juice, garlic, pinch of salt and pinch of pepper.
- Process until smooth, slowly drizzling in 1/4 cup olive oil.
- Bring a large pot of water to a boil and season with a large pinch of salt. Add the penne and cook until al dente or to package instructions, about 12 minutes.
- Drain and transfer to a large bowl.
- Add in the avocado mixture and toss until fully combined.
- Divide among four serving bowls, breaking apart a ball of burrata in the center of each dish.
- Garnish with Parmesan cheese, extra-virgin olive oil, a pinch of salt, a pinch of pepper and lemon zest.
Ingredients
- 1 pound dried cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, minced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 1/2 cups sliced crimini mushrooms
- Salt and freshly ground pepper, to taste
- 1 cup arugula
- 6 ounces crumbled goat cheese, plus more for garnish
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoons fresh picked thyme
Steps
- In a large frying pan set over medium-low heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the shallots, salt and sugar and cook, stirring occasionally, until the shallots are caramelized, about 3 minutes.
- Add the mushrooms and cook, stirring occasionally, until tender and brown, about 5 minutes.
- Bring a large pot of water to a boil over medium-high heat and season with a large pinch of salt. Add the cavatappi and cook until al dente or to package instructions, about 12 minutes.
- Drain, reserving about 1/2 cup of pasta water.
- Add the cooked pasta to the mushroom mixture and then add the goat cheese, Parmesan cheese, arugula, and 1/4 cup of pasta water. Toss to combine.
- Sprinkle with fresh picked thyme leaves and crumbled goat cheese to serve.