Tag Archives: pasta

Giada’s Pasta Primavera

12 Oct

The first time I had this was when the lovely Weesie made it for me – it was SO good that I just had to make it myself.  I’ve made it a couple times and every time, I love it.  It’s healthy and filling and delicious – what more could you ask for.  It’s perfect when you want something with a lot of vegetables.  Here it is:

  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips (I’m not a huge red bell pepper fan, so I used orange instead and it’s a great substitute)
  • 1/4 cup olive oil (I used a little extra, of course)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan (as always, a little extra cheese)

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.

Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.  Season the pasta with salt and pepper, to taste.

Sprinkle with the Parmesan and serve immediately.

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Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

28 Sep

This post is brought to you by Giada and it is absolutely delicious.  I’ve made it twice now and absolutely love it.  Best of all, it’s not only delicious, it’s also healthy! Here it goes:

  • 1/2 pound whole-wheat spaghetti pasta
  • 1 clove garlic, minced (as usual, I used a little bit extra)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 4 (4-ounce) pieces salmon
  • 1/4 cup chopped fresh basil leaves
  • 3 tablespoons capers
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 2 cups fresh baby spinach leaves

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 and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine.

Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Bon Appetit!