For the Love of Pasta Cook Book

PASTA for the love of

Table of Contents Lighter Spaghetti and Meatballs Zucchini Ribbon Pasta Lasagna Rolls Low-cal Fettuccine Alfredo Mac And Cheese Linguine With Sun Dried Tomatoes, Olives And Lemon Rigatoni With Vegetable Bolognese Four Cheese Ravioli With Herb Pesto Fettuccine With Creamy Red Pepper-Feta Sauce

1 3 5 7 9 11 13 15 17

Lighter Spaghetti and Meatballs Serves Credit

prep time cook time

4 Food Network

30 mins 40 mins

Ingredients 1 slice 8 ounces 1 1 4 1/4 cup 1 1/2 tsp

1/2 tsps 1/2 tsps 2 tbsps 1 (28-ounce)

Whole-wheat sandwich bread, ground into coarse crumbs Ground sirloin Medium onion, chopped Portobello mushroom, stem removed and chopped Garlic cloves, chopped Fresh parsley :eaves Large egg white Kosher salt

Freshly ground black pepper Freshly grated nutmeg Olive oil Can whole peeled tomatoes in juice, crushed by hand 1/2 cup Low-sodium beef broth 1 Small bunch fresh basil 3 Sprigs fresh thyme 8 ounces Whole-wheat spaghetti 1 Cup Parmesan, for serving, optional

Directions 1.

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tbsp garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

2.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and

thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

3.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

1

Zucchini Ribbon Pasta Serves Credit

prep time cook time

4 Ellie Krieger

25 mins 15 mins

Ingredients 3/4 pound 1 Lb 1 Lb 3 tbsps 4 1 cup 1/4 cup

1/3 cup

Whole-wheat fettuccini 2 Medium green zucchini 2 Medium yellow zucchini Olive oil Cloves garlic, chopped Low-sodium chicken broth Grated parmesan (lightly packed)

1 cup 1/2 tsp 1/2 tsp 1/2 tsp

Finely minced parsley leaves, plus more for garnish Thinly sliced basil leaves, plus more for garnish Red pepper flakes Fresh ground black pepper Salt

Directions 1.

In a large pasta pot, cook pasta “al dente�, 1 or 2 minutes less than the package instructions call for. Drain.

2.

Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise.

Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

3.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tbsps of cheese.

3

Lasagna Rolls Serves Credit

6 Giada De Laurentiis

prep time cook time

25 mins 50 mins

Ingredients 2 tbsps 4 tsps 1 1/4 cups 1/4 tsp 1/8 tsp 1 pinch 15 ounce 10-ounce

Unsalted butter All-purpose flour Whole milk Salt Ground black pepper Ground nutmeg 1 Container whole milk ricotta cheese 1 Package frozen chopped spinach, thawed, squeezed dry

1 cup 3 ounces 1 3/4 tsp 1/2 tsp 1 to 2 tbsps 12 2 cups 1 cup

Grated parmesan Thinly sliced prosciutto, chopped Large egg, beaten to blend Salt, plus more for salting water Freshly ground black pepper Olive oil Uncooked lasagna noodles Marinara sauce Shredded mozzarella

Directions 1.

To make the sauce: Melt the butter in a heavy 5. medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk.

Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

2.

Preheat the oven to 450 degrees F.

3.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

4.

Add a tbsp or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tbsps worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tbsps of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

5

Low-cal Fettuccine Alfredo Serves Credit

prep time cook time

4 Food Network

10 mins 15 mins

Ingredients 1 tbsp 1 1 tsp 2 tsps 1 cup 1/2 tsp

Unsalted butter Clove garlic, minced Grated lemon zest All-purpose flour Low-fat (2%) milk Kosher salt

2 tbsps 3/4 cup 3 tbsps 12 ounces 1/2 tsp

Neufchtel or low-fat cream cheese Grated parmesan cheese, plus more for topping Chopped fresh parsley Fresh fettuccine Freshly ground pepper

Directions 1.

Make the sauce: Melt the butter in a skillet 2. Meanwhile, bring a large pot of salted water over medium heat. Add the garlic and to a boil. Add the fettuccine and cook lemon zest and cook until the garlic is until al dente, 2 to 3 minutes. Reserve 1 cup slightly soft, about 1 minute. Add in the cooking water, then drain the pasta and flour and cook, stirring with a wooden return to the pot. spoon,1 minute. Whisk in the milk and 3/4 tsp salt and cook, whisking constantly, until 3. Add the sauce and 1/2 cup of the just thickened, about 3 minutes. Add the reserved cooking water to the pasta and Neufchatel and parmesan cheese; whisk gently toss to combine, adding more until melted, about 1 minute. Stir in the cooking water as needed to loosen. chopped parsley. Season with salt. Divide among bowls and top with parmesan and pepper.

7

Mac And Cheese Serves Credit

prep time cook time

6-8 Ina Garten

20 mins 30-35 mins

ingredients 1 tbsp 1/2 cup

1 pound 1 quart 1 stick 1/2 cup

12 ounces 8 ounces 1/2 tsp 1/2 tsp 3/4 pound 1 1/2 cup

Kosher salt Vegetable oil Elbow macaroni Milk Unsalted butter, divided All purpose flour

Gruyere, grated Extra-Sharp cheddar grated Freshly ground black pepper Ground nutmeg Fresh tomatoes Fresh white bread crumbs

directions 1.

Preheat the oven to 375 degrees Fahrenheit.

2.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tbsps of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

4.

While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tbsp salt, pepper, and nutmeg.

Add the cooked macaroni and stir well.

Pour into a 3-quart baking dish.

5.

Slice the tomatoes and arrange on top.

Melt the remaining 2 tbsps of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

9

Linguine With Sun Dried Tomatoes, Olives And Lemon Serves Credit

prep time cook time

4-6 Giada De Laurentiis

8 mins 9 mins

ingredients 1 pound Linguine pasta 1 cup (6 ounces) Chopped or julienned

sun-dried tomatoes in oil, drained 1 cup (4 ounces) Medium green olives, pitted 1 packed cup Fresh basil leaves

1 1/3 cup 1 3/4 cup 1/5 tsp

Clove garlic, roughly chopped Extra-virgin olive oil Zest and juice of large lemon Grated parmesan Salt and freshly ground black pepper

directions 1.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.

2.

In a food processor, combine the sundried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.

3.

Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

11

Rigatoni With Vegetable Bolognese Serves Credit

prep time cook time

6 Giada De Laurentiis

20 mins 25 mins

Ingredients 1 -ounce 1 1/2 cups 3 carrots 1 1

2 1/4 cup 2 tsps

1 tsp 2 tsps 1 tsp 5 ounces

Dried porcini mushrooms Hot water Peeled and chopped Onion, peeled and chopped Red bell pepper, seeded and chopped Garlic cloves Olive oil Chopped fresh thyme leaves

Chopped fresh oregano leaves Salt Freshly ground black pepper Assorted mushrooms (shiitake, cremini, and brown), stemmed and chopped 2 tbsps Tomato paste 1/2 cup Red wine 1/2 cup Mascarpone cheese 1 pound Rigatoni pasta 1/4 cup Parmesan

Directions 1.

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.

2.

Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini

mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.

3.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

13

Four Cheese Ravioli With Herb Pesto Serves Credit

4-6 Giada De Laurentiis

prep time cook time

15 mins 15 mins

Ingredients 1 packed cup Fresh basil leaves 1/2 packed cup Fresh Italian parsley leaves 1/2 packed cup Fresh mint leaves 1/2 cup (1 1/2 ounces) Grated parmesan 1/4 cup Pine nuts, toasted 1 tbsp Anchovy paste 1/4 tsp Freshly ground black pepper 1 Clove garlic 1/2 cup Extra-virgin olive oil 1 1/2 cups Fresh whole-milk ricotta 3/4 packed cup Coarsely grated

1/4 cup 1/4 cup 1/4 cup 1/8 tsp 1 1 /2 tbsps 1/8 tsp 1 35 2 tbsps

Mascarpone cheese, at room temperature Freshly grated parmesan, at room temperature Plain breadcrumbs Freshly grated nutmeg Kosher salt Freshly ground black pepper egg, beaten Store-bought wonton wrappers Extra-virgin olive oil

mozzarella, at room temperature

Directions 1.

For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.

of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)

2.

For the ravioli: In a medium bowl, mix together 5. the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 tsp salt and the pepper.

3.

In a small bowl, mix together the egg and 1 tsp water until smooth.

4.

Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture.

Spoon 1 level tbsp of the filling into the center of each wonton wrapper. Fold the opposite corners

Bring a large pot of water to a boil over high heat.

Add the remaining 1 1/2 tbsps salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

15

Fettuccine With Creamy Red Pepper-Feta Sauce Serves Credit

prep time cook time

6 Ellie Krieger

12 mins 25 mins

Ingredients 2 tbsps Olive oil 1 s Mall onion, chopped 2 to 3 Garlic cloves, peeled and chopped 1 (16-ounce) Jar roasted red peppers, 1/2 cup

1 cup 1 pound 1/2 tsp 1/2 tsp 2 tbsps

drained and chopped Low-sodium chicken stock or vegetable stock

Crumbled feta cheese Whole-wheat fettuccine Salt Freshly ground black pepper Chopped fresh parsley leaves

Directions 1.

Heat the oil in a heavy skillet over mediumhigh heat.

3.

2.

Saute onion and garlic until soft, about 10 minutes. 4. Cook pasta according to package directions.

Add roasted peppers and saute until heated Drain, reserving 1/2 cup pasta water. Toss pasta through. Remove from heat and let cool slightly. with sauce, adding pasta water by the tbsp, Place mixture in the bowl of a food processor with if needed. Sauce should cling nicely to pasta. stock and all but 2 tbsps of the feta.

Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Process until combined and smooth, about 30 seconds.

17

“First we eat, then we do everything else”

M.f.K. Fisher

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