Pasta

Spring Pasta with Spinach and Tomatoes

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Ingredients

  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)

 

Process

  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Pasta with Mushrooms, Kale, and Collard Greens

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Main Dish| Diet: Vegetarian/GF

Ingredients

From your basket:

  • 1 cup mushrooms

  • 1 ½ cup kale and collard greens, roughly chopped

From the pantry:

  • · 2 cups (uncooked) of your favorite pasta

  • · Salt and pepper

  • · Butter and/or olive oil

  • · Parmesan cheese

 

Directions

1.     Heat water in a large pot. Prepare pasta according to package instructions.

2.     Roughly chop your veggies.

3.     Heat oil in a pan over medium heat. Add mushrooms. Sauté for about 5 minutes and then add greens.

4.     Sauté for another 5 minutes, or until veggies become tender, but not too soft. Add salt and pepper to taste.

5.     When pasta is ready and drained, add oil or butter to prevent sticking.

6.     Mix cooked veggies into pasta, adding more butter or oil as necessary.

Finish with a touch more salt and pepper, and your favorite cheese! 

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Tagliatelle with Corn and Tomatoes

pasta with corn and tomatoes

From Anne Burrell for Food Network; adjustments made for Intervale Food Hub members

Ingredients

  • Extra-virgin olive oil

  • 3 cloves garlic, smashed

  • Pinch crushed red pepper

  • 1 pint grape tomatoes, cut in half, or large tomatoes cut into chunks

  • 1 1/2 cups chicken or vegetable stock

  • Kosher salt

  • 2 ears corn, kernels cut off the cob

  • 1/2 pound fresh tagliatelle or other fresh pasta

  • 1/2 cup grated parmigiana

  • 6 basil leaves, chiffonade

Directions

  1. Bring a large pot of well-salted water to a boil.

  2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard.

  3. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.

  4. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute.

  5. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat.

  6. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.

Penne Pasta in a Roasted Beet Sauce

Ingredients

  •  3 medium-sized beets, cleaned and cut into a small dice
  •  3 Tbs. extra-virgin olive oil, divided
  •  3 sprigs thyme
  •  3 cloves garlic
  •  1 Tbs. balsamic vinegar
  •  1/2 cup freshly grated parmesan cheese, plus more for garnish
  •  1/2 cup chicken or vegetable stock
  •  1/4 cup cream or milk
  •  1 tsp. sugar
  •  1/2 pound penne pasta
  •  Coarse salt and freshly ground pepper
  •  Optional: 1 Tbs. poppy seeds
  •  Optional: mint leaves, for garnish

Directions

1. Preheat oven to 400.

2. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

3. Transfer beets to a food processor. Add the garlic, balsamic vinegar, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.

4. Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. 

5. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.

6. Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Season accordingly.

7. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves.

Creamy Leek & Almond Pasta

Recipe courtesy of Love & Lemons

 

INGREDIENTS

for the sauce:

1-2 tablespoons olive oil

1 cup chopped leeks (white and light green parts)

1 cup chopped cremini mushrooms

1 large garlic clove, minced

¼ cup white wine

1 cup original unsweetened Almond Breeze Almond Milk

1 teaspoon corn starch

¼ cup grated pecorino cheese (vegan: sub nutritional yeast)

pinches of red pepper flakes (optional)

salt & pepper

for the pasta:

8 oz. linguine pasta (reserve some of the pasta water)

2 cups chopped dandelion greens (or spinach)

juice of 1 small lemon + some zest

¼ cup chopped sun dried tomatoes

2 scallions, chopped

¼ cup pine nuts

handful of chopped fresh basil

salt & pepper

 

PREPARATION

  1. In a very small bowl, whisk together the corn starch with a few tablespoons of the almond milk until there are no lumps. Set aside.
  2. Make your sauce. In a small saucepan, heat olive oil, leeks, mushrooms, garlic, salt & pepper. Cook until soft, 5-8 minutes.
  3. Add the white wine to deglaze the pan. Stir once or twice and let the wine cook down for about 1 minute.
  4. Add the almond milk, and some more salt. Bring to a gentle boil, then reduce to a simmer. Slowly pour in the corn starch mixture, stirring as you pour. Add the pecorino cheese. Let simmer, stirring often, until the milk reduces a bit. About 10-15 minutes.
  5. Meanwhile start cooking your pasta.
  6. When your pasta has about 1 minute left, heat a large skillet, add a bit of olive oil. Add your greens, scallions, sun dried tomatoes, and a pinch of salt. Cook until just barely wilted. Add a big squeeze of lemon. Add the pasta and the sauce to the pan and toss to mix it all together. Add some pasta water as needed to create desired consistency. Taste and adjust seasonings. Remove from heat and add another squeeze of lemon, pine nuts, lemon zest and fresh basil.

 

One Pot French Onion Pasta

Recipe courtesy of Joy the Baker

 

INGREDIENTS

3 medium yellow onions, peeled and sliced

3 tablespoons olive oil

1 tablespoon unsalted butter

salt and fresh cracked black pepper

3 teaspoons fresh thyme

2 cups water

2 1/2 cups chicken broth

12 ounces uncooked spaghetti

salt and fresh cracked black pepper, to taste

parmesan cheese

fresh greens - such as arugula or mesclun

 

PREPARATION

  1. Place a large heavy bottom sauce pan over medium heat. Add the olive oil and butter and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam.
  2. When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once.
  3. Return to medium heat and bring to a simmer. Place the lid on the pan and allow to simmer for 5 minutes. Remove the lid to toss and stir the pasta for about 3 minutes. Return the lid and allow to cook for another 5 minutes. Remove the lid and taste the pasta for doneness. There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits.
  4. To serve, spoon into large bowls, top with parmesan cheese and fresh greens.

 

Creamy Mushroom and Leek Pasta

Recipe By Natasha's Kitchen

Ingredients

  • 2 Tbsp olive oil

  • 2 large leeks, stems removed, thinly sliced

  • ½ lb mushrooms (white or brown will do just fine)

  • 3 garlic cloves, pressed

  • ½ cup reduced sodium chicken broth

  • 1½ cups heavy whipping cream

  • 2 Tbsp chopped Dill, fresh or frozen (use parsley if you don't have access to dill)

  • ½ tsp salt, or to taste

  • ⅛ tsp pepper, or to taste

  • Parmesan to serve

  • 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

 

Instructions

How to Prep Your Leeks:

  • Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

  • Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

How to Make Creamy Mushroom and Leeks Pasta:

  • Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

  • Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

  • Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.

  • Add 2 Tbsp chopped dill, ½ tsp salt (or to taste) and ⅛ tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

  • Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like