Pasta and Plants

Pasta

& Plants

Easily enjoy more healthy veggies when they’re mixed into everyone’s favorite pasta.

BY ROBIN ASBELL PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

P asta is a favorite for kids and adults, plus a reliable crowd pleaser when entertaining. And as long as you’re making everyone happy with pasta, why not slip in additional vegetables and make that plate a little more of a balanced meal?

While a light pasta salad or quick pesto spaghetti fi ts the bill during warm weather, cooler days bring heartier pasta dishes and crave-worthy creamy sauces. Cozy baked pastas are the ultimate in comfort food and also a good dish to serve one day and reheat as needed the next. And fall is a perfect time to incorporate more of the harvest into your pasta dishes. In these recipes, butternut squash, caulifl ower, incorporate more of the harvest into your pasta dishes. In these recipes, butternut squash, caulifl ower, and other autumnal favorites add seasonal color, fl avor, and energy to favorite pastas. So, instead of relegating your veggies to a side dish, make them a part of the pasta in these recipes that are sure to become new family favorites.

VEGGIE LASAGNA WITH BUTTERNUT BECHAMEL

Veggie Lasagna with Butternut Bechamel

MAKES 8 SERVINGS

Lasagna, with its layers of pasta and sauce baked to bubbling, golden perfection, is the ultimate comfort food. In this version, veggies make their way into the sauce and filling, with delectable results. Frozen squash, precooked sausage, and no-cook noodles help streamline the process, so you’ll have time to roast the cauliflower and carrots to buttery softness.

10 ounces frozen butternut squash, cooked, and puréed (1¼ cups puréed; see Cook’s Note) 2 tablespoons unsalted butter 1 large onion, chopped ¼ cup all-purpose flour 3 cups milk, divided 1 teaspoon salt ¼ teaspoon ground nutmeg 1 cup shredded Parmesan, divided 6 cups cauliflower florets (1⁄2-inch across) 2 large carrots, quartered and sliced 8 ounces Italian sausage crumbles, precooked 2 tablespoons extra-virgin olive oil 1 (8- or 9-ounce) package no-cook lasagna noodles 2 cups shredded Asiago, divided

1. First, prepare the squash according to package instructions, then purée until smooth. Reserve. 2. In a 2-quart pot, melt the butter over medium heat. Add the onion and sauté until soft and clear, about 10 minutes. Remove from the heat and sprinkle in the flour, then stir with a spatula to mix well. Place back on the heat and cook, stirring, for 1 minute. Remove from the heat and whisk in ½ cup of the milk until smooth, then whisk in the rest of the milk gradually to make a smooth mixture. Return to the heat, whisk in the puréed squash, salt, and nutmeg and cook, whisking, until bubbling and thickened. Whisk in the Parmesan and remove from the heat. Let cool slightly. (This can be done up to two days ahead and stored, tightly covered, in the refrigerator.) 3. Heat the oven to 400°F. In a 9x13-inch baking pan, combine the cauliflower, carrots, chopped sausage, and olive oil. Toss to coat, then cover the pan with foil. Roast for 20 minutes, then uncover, stir, and roast for 10 minutes longer. The cauliflower should be very tender and browned. 4. Either set the roasted vegetables aside and wash the pan for this step or use another 9x13-inch baking pan. Spread 1 cup of the sauce on the bottom of pan. Arrange 4 noodles on top of the sauce, overlapping slightly. Sprinkle evenly with half of the cauliflower mixture, then spoon 1 cup squash sauce over it and sprinkle with ½ cup of Asiago. Top with 4 noodles, remaining cauliflower mixture, ½ cup cheese, and 4 noodles, then spread the remaining bechamel over the noodles, making sure they are completely covered. Sprinkle with remaining cheese. Cover with foil and bake for 45 minutes. Then uncover and bake for 15 minutes longer, until bubbly and golden.

Cook’s Note:

If you prefer to bake a fresh squash rather than using frozen, heat the oven to 400°F and line a sheet pan with parchment. Halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on the pan and bake for about 30 minutes, until tender when pierced with a paring knife. Place on a rack and when cool enough to handle, scoop out the flesh.

Nutrition (per serving):

Calories: 550, Fat: 27g (Sat: 13 g), Cholesterol: 70 mg, Sodium: 1160 mg, Carb: 48g, Fiber: 4g, Sugar: 11g, Protein: 28g

Spinach and Ricotta Gnocchi in Vegetable Sauce

MAKES 4 TO 6 SERVINGS

Fresh, handmade gnocchi takes a little time, but the results are so ethereal that you will not regret making it. Italian “nonnas” know that tender, creamy ricotta gnocchi is the food of love. In this recipe, you’ll save time by using the food processor to mince the spinach (or you could mince with a knife), and make a sauce of soft, sautéed vegetables to show off your creamy gnocchi.

16 ounces fresh spinach 15 ounces ricotta cheese, drained 1 large egg 1 cup Parmesan, plus more for serving 1 teaspoon salt, divided ¼ teaspoon pepper ⅛ teaspoon nutmeg ¾ cup all-purpose flour, plus ½ cup, divided ¼ cup extra-virgin olive oil, divided 1 large onion, chopped finely 1 medium zucchini, cut into 1⁄2-inch cubes 1 cup grape tomatoes, quartered 4 cloves garlic, chopped ½ cup fresh parsley, chopped

1. Put on a large pot of water to boil for the spinach. Place a colander in the sink. Drop the spinach into the boiling water and return to a boil for 1 minute, then drain. Rinse the spinach with cold water, then squeeze out with your hands. Place the spinach on a clean kitchen towel and spread thinly, then roll the towel up to absorb any remaining water. Transfer the spinach to a food processor bowl. 2. Add the ricotta, egg, Parmesan, ½ teaspoon salt, pepper, and nutmeg. Pulse to mix until smooth. Scrape out into a large bowl. Stir in the ¾ cup flour. 3. Spread the remaining ½ cup flour on a sheet pan. 4. Use a tablespoon (or pastry bag) to make rounded scoops of the mixture—you’ll get about 44 gnocchi—then place on the sheet pan. Roll in flour and coat heavily. Cover the pan and refrigerate for 2 hours. 5. Bring a pot of salted water to a boil. 6. In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the onion and stir until sizzling, then reduce to medium and sauté for 5 minutes. Add the zucchini, tomatoes, and garlic and stir for 10 minutes, until the zucchini is tender and lightly golden. Stir in remaining salt. 7. To cook the gnocchi, drop 8 gnocchi into the boiling water, then return to a boil. Use a slotted spoon to gently stir, then reduce the heat as needed to simmer. When the gnocchi bob up to the surface of the water, scoop them out with the slotted spoon. Place in a bowl and drizzle with the remaining oil, swirling to coat. Continue with remaining gnocchi. 8. Gently slide the gnocchi into the sauté pan with the zucchini, add the parsley, and toss to mix. Serve warm.

Nutrition (per serving):

Calories: 380, Fat: 20g (Sat: 7 g), Cholesterol: 60 mg, Sodium: 760 mg, Carb: 32g, Fiber: 4g, Sugar: 2g, Protein: 20g

Why Salt the Pasta Water?

You may have seen recipes that don’t mention adding salt to the cooking water, while some emphasize the importance of salt. Dry pasta in the box has not been salted, so adding salt to the water seasons the pasta from the inside out as the noodles absorb the water. The standard amount to use is 1 tablespoon per gallon of water, or per pound of pasta (a typical Dutch oven-size pot is 5 quarts and holds about a gallon). Of course, if you are avoiding sodium, you can use less, or no salt, and cut the amount of salt in the sauce as well.

SPINACH AND RICOTTA GNOCCHI IN VEGETABLE SAUCE

Penne in Pumpkin Vodka Sauce

MAKES 6 SERVINGS

Tomato-vodka sauce is even better when you add creamy pumpkin to the mix and a hint of rosemary is simmered in. Save a step by cooking caulifl ower with the pasta in the pot. This can be a satisfying vegetarian dish, or you can add the optional shrimp for your seafood-loving friends.

2 tablespoons unsalted butter 1 large onion, chopped 2 tablespoons fresh rosemary, chopped 1 (15-ounce) can pumpkin (not pumpkin pie filling) ½ cup tomato paste ½ cup vodka ¾ cup heavy cream 1 teaspoon salt 16 ounces penne pasta 3 cups cauliflower florets 1 pound shrimp, shelled and deveined (optional) 1 tablespoon extra-virgin olive oil for searing shrimp ½ cup fresh parsley, chopped

1. Set a large pot of salted water over high heat and bring to a boil for cooking the pasta. 2. In a large sauté pan, melt the butter over medium heat. Add onion and stir to coat, and raise heat to bring to a sizzle. Reduce heat to medium-low and stir occasionally until clear and soft, about 10 minutes. Add the rosemary, pumpkin, tomato paste, and vodka and stir to mix. 3. Bring to a boil over medium-high heat and reduce to keep the sauce at a low simmer for about 5 minutes. Stir in the cream and salt. Bring to a simmer and cook for 5 minutes. 4. Once the water is boiling, cook the pasta according to package directions, adding the cauliflower for the last 3 minutes. Drain well. 5. Return the pasta and cauliflower to the pot and pour the sauce over them. If adding shrimp, wash the sauté pan and place it over medium-high heat, drizzle with olive oil, and add the shrimp to the hot pan. Sear shrimp for about 2 minutes per side, until pink and cooked through. Serve pasta topped with seared shrimp (if using) and parsley.

Nutrition (per serving):

Without shrimp: Calories: 530, Fat: 16g (Sat: 10 g), Cholesterol: 45 mg, Sodium: 430 mg, Carb: 72g, Fiber: 8g, Sugar: 10g, Protein: 14g With shrimp: Calories: 580, Fat: 17g (Sat: 10 g), Cholesterol: 140 mg, Sodium: 860 mg, Carb: 73g, Fiber: 8g, Sugar: 10g, Protein: 24g

So Many Pasta Shapes, So Many Options

When you are in the pasta aisle, you might be comparing 30 di erent shapes in their glorious diversity. You might wonder, why so many? Each of the shapes has stood the test of time and is considered essential in certain dishes. By categorizing them into shapes, you can easily switch between the same category, such as swapping a long, thin pasta for another, with good results. Here are highlights.

Long and Thin (spaghetti, linguine, angel hair) Long, smooth pastas are considered best with lighter, less chunky sauces. Because they don’t have any ridges and you eat them by twirling around a fork, they don’t grip bits of meat or veggies. Classics like spaghetti in pesto and linguine alfredo illustrate perfect twirlable combos.

Short, Tubular (penne, rigatoni, macaroni) Short pastas are any that you can stab with a fork and not twirl. Extruded or rolled pasta that forms a tube is usually ridged as well as hollow, allowing it maximum sauce-holding capacity. Chunky sauces pair well. Larger tubes like manicotti can be stu ed with a lling of cheese or meat. Penne in Bolognese sauce is a good example.

Short, Shapes (shells, orecchiette, farfalle, rotini, radiatori) Cups, corkscrews, and bows are all created to catch and hold whatever is around them, from chunky meats to peas and cheese. Farfalle with peas shows how well it works. Filled Pastas and Lasagna (tortellini,

ravioli)

Tiny Pasta (riso, orzo, ditalini, alphabets) Tiny pastas are most o en used in soups or prepared as you would rice used in pilafs. They are slippery and spoonable and barely need to be chewed. They are great in minestrone.

Gnocchi The dumplings of the pasta world, gnocchi are most commonly made from potatoes and have a ridged side to catch and hold sauces. The world of gnocchi is wide, and they can be made from just about anything, from the ricotta ones here, to other veggies and beans. Gnocchi pairs well with just about any sauce. In a lled pasta dish, the reworks are inside, so a complicated sauce is unnecessary. Lasagna noodles are the building blocks of the classic baked dish and are available in classic, no-cook, or fresh sheets.

Cajun Chicken Pasta

MAKES 4 TO 6 SERVINGS PHOTO ON PAGE 31

Cajun pasta is the savory marriage of a creamy Italian pasta and the spicy Cajun chicken of Louisiana. The creamy sauce hides a bit of puréed cauliflower, and the penne is accompanied by sautéed peppers, mushrooms, and tomatoes for more veggies.

1 cup frozen cauliflower rice, thawed 1 teaspoon salt 1 cup heavy cream 8 ounces chicken breast 2 tablespoons Cajun spice, divided 2 tablespoons butter 1 small red bell pepper, chopped 4 ounces mushroom, sliced 2 large Roma tomatoes, chopped 3 cloves garlic 16 ounces pappardelle ½ cup Parmesan

1. Put on a large pot of salted water to boil for the pasta. 2. In a food processor, place the cauliflower rice and salt. Process until smooth, scraping down as needed. With the machine running, gradually pour the cream through the feed tube, until smoothly mixed. 3. Chop the chicken breast into bite-size pieces and sprinkle with 1 tablespoon of the Cajun spice. 4. In a large sauté pan over medium heat, melt the butter and add the chicken. Raise the heat to medium-high and sauté until lightly browned. Add the peppers, mushrooms, and tomatoes, and stir until the vegetables are softened and lightly browned, about 10 minutes. Add the garlic and remaining Cajun spice and stir for 2 minutes. 5. Cook the pasta according to package directions, about 8 minutes, then drain. 6. Add the cauliflower purée to the chicken mixture in the pan and bring to a boil, then reduce the heat to simmer gently for 5 minutes. Add the pasta to the sauce, sprinkle with Parmesan, and mix with tongs. Transfer to a serving bowl and serve.

Nutrition (per serving):

Calories: 530, Fat: 23g (Sat: 13 g), Cholesterol: 90 mg, Sodium: 800 mg, Carb: 62g, Fiber: 4g, Sugar: 6g, Protein: 23g

Butternut Squash Mac and Cheese with Spinach

MAKES 8 SERVINGS

Macaroni and cheese is a perfect place to slide in a little creamy butternut squash, blended with the cheesy sauce. Then, more cubes of squash and a few handfuls of spinach can nestle in with the tender elbow macaroni for even more plant-based goodness.

4 cups cubed butternut squash (2 10-ounce bags frozen), about half a squash (see Cook’s Note page 33) 16 ounces elbow macaroni 2 cups baby spinach, chopped ¼ cup (1⁄2 stick) butter, plus some for coating pan ¼ cup all-purpose flour 3 cups milk ½ cup heavy cream 3 cups shredded sharp cheddar cheese 1 teaspoon salt

For the Topping

½ cup panko ½ cup Parmesan, grated 2 tablespoons butter, melted

1. Heat the oven to 375°F. Lightly butter a 9x13-inch baking pan or a 2-quart baking dish and reserve. Bring a large pot of salted water to a boil. Place a colander in the sink. 2. Drop the squash cubes into the boiling water and cook until tender when pierced with a paring knife, about 8 minutes. Scoop out with a slotted spoon and place in the colander in the sink. Reserve half for sauce. Add the macaroni to the still-boiling water and cook according to package directions, about 6 minutes. 3. Place the spinach on top of the remaining squash cubes in the colander, and when the macaroni is cooked, pour it over the spinach, wilting the leaves. Shake to drain, but don’t rinse. Set aside. 4. In a food processor or blender, purée the reserved squash cubes until smooth. 5. In a 2-quart pot, melt the butter over medium heat. Remove from the heat and whisk in the flour, and when smooth, return to the heat and cook until bubbling, about 2 minutes. Remove from the heat and gradually whisk in the milk and cream to make a smooth paste. Return to the heat and whisk until the milk comes to a simmer and thickens slightly. Whisk in the squash purée and bring to a simmer. Remove from the heat and whisk in the cheddar cheese until melted. Whisk in salt. 6. Transfer the macaroni mixture to a large bowl and pour the cheese sauce over it. Stir to combine. 7. For the topping, in a medium bowl, combine the panko, Parmesan, and butter and toss to mix. Scrape the macaroni mixture into the prepared baking pan and smooth the top, then carefully cover evenly with the panko mixture. 8. Bake for about 40 minutes, until bubbling and evenly golden brown on top. Let stand for 5 minutes before serving.

Nutrition (per serving):

Calories: 640, Fat: 32g (Sat: 18 g), Cholesterol: 90 mg, Sodium: 720 mg, Carb: 68g, Fiber: 3g, Sugar: 9g, Protein: 24g n

Alternative Pastas

With growing demand for gluten-free, whole-grain, and lower-carb products, you can now nd alternatives that suit your needs. When subbing with an alternative pasta, look for something the same shape and size as called for in the recipe. In general, alternative pastas need a little more attention—set a timer and test, and drain the moment that they are al dente. They are not as sturdy, and overcooking can lead to broken or mushy pasta.

BUTTERNUT SQUASH MAC AND CHEESE WITH SPINACH