Pasta is a great way to warm yourself up after a long day and there are so many different types of pasta dishes out there. Make the most of the fall harvest and use butternut squash, pumpkin, apples, pears, sweet potatoes, greens, Brussels sprouts and cranberries in your cooking.
For a really healthy, fast way to serve pasta cook up some fresh chopped vegetables while your pasta is boiling,. You can steam the vegetables, cook them in the microwave with a little water or saute with just a little oil. I always use onion and garlic as well for flavor. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrots, peas, sweet corn niblets, canned chickpeas, any type of bean or any other fresh, seasonal vegetable. Add fresh herbs to taste, if you have them. When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either homemade or store-bought– sprinkle some grated Parmesan on top and you are done.
Another great way to serve pasta with vegetables is to use roasted vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast in a 450 degree oven for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. When the pasta is done and drained, scape in the vegetables and their juices from the roasting pan and mix with canned tomatoes or pesto as a sauce. The roasted vegetables have great flavor and are also a good way to make use of vegetables that are past their peak of freshness.
Make this, when you have a little more time, on those days when just a bowl of pasta doesn’t seem like enough. Make pasta with the vegetable sauce as above. You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the cooked pasta into an ovenproof dish. Make a béchamel sauce, by blending together 1/2 cup flour with a 1/4 cup butter or vegetable spread over a low heat, and gradually whisk in 2 cups low-fat milk to form a sauce. Season with pepper and grated nutmeg and pour over the pasta. Sprinkle with grated cheese on top and bake in a moderate oven for 25 minutes or until the top is browned and bubbling. Serve with a green salad.
Baked Pumpkin and Sausage Rigatoni
You can use 1 medium butternut squash (about 1 1/2 pounds), baked in the oven and the flesh scooped out instead of the pumpkin.
- 4 12 ounces links uncooked hot Italian sausage, casings removed
- 1 tablespoon chopped fresh sage
- 1 29 ounce can solid-pack pumpkin
- 1 1/2 cups low-fat milk
- 4 ounces Neufchatel (light cream cheese) cheese, softened
- 2 egg yolks, beaten
- 1 cup plus 2 tablespoons grated Asiago cheese
- 1/4 teaspoon nutmeg
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 pound rigatoni
- 1/3 cup panko bread crumbs
Heat the oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.
In the same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.
Meanwhile, cook rigatoni in the boiling water 1 minute less than the package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Stir in sausage, pumpkin mixture and reserved pasta water.
Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until the top is lightly browned.
Bucatini with Mushrooms
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon canola oil
- 1/4 cup finely chopped shallots
- 8 ounces white mushrooms or mushroom blend, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 ounces Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon cracked black pepper
- 1 teaspoon truffle oil
- Sage sprigs for garnish
Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup of the soaking liquid. Chop porcini and set aside.
Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup of the pasta cooking liquid.
Heat oil in a large skillet over medium-high heat. Add shallots, mushrooms and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
Finely grate 1 ounce of the cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved pasta cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage and pepper; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon of crumbled cheese. Garnish with sage sprigs, if desired.
Pasta Shells with Chicken and Brussels Sprouts
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh-ground black pepper, divided
- 1/2 red onion, chopped
- 2 cloves garlic, chopped
- 3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
- 1 cup canned low-sodium chicken broth or homemade stock
- 1/4 teaspoon dried red-pepper flakes
- 1 1/2 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/3 cup grated Parmesan cheese
- 1/2 pound medium pasta shells
- Lemon for garnish
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth and red-pepper flakes. Bring to a simmer and cook, covered, 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, the remaining 1 tablespoon butter, 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Garnish with lemons
- Kosher salt
- 12 ounces spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 12 ounces sweet Italian pork or turkey sausage, casings removed
- 6 cloves garlic, sliced
- 1 small head cauliflower, broken into small florets
- 1 bunch scallions, chopped
- 1 cup grated pecorino romano or parmesan cheese
Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente. Reserve 2 cups of the pasta cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.
Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.
Penne with Fennel and Pork Ragù
- 2 lb ground pork, preferably from the shoulder
- 2 teaspoons kosher salt, plus more for seasoning
- 3 tablespoons olive oil, divided
- 3 cups minced fennel bulb
- 3 cups minced onions
- 1 clove garlic, minced
- 3 cups dry white wine
- 4 cups (or more) low-sodium chicken broth
- 1 12-oz. can diced Italian tomatoes
- Freshly ground black pepper
- 1 lb penne pasta
- Finely grated Parmesan
Using your hands, thoroughly mix ground pork and the 2 teaspoons of salt in a large bowl. Cover and chill for at least 2 hours or overnight.
Roll pork mixture into 16–18 large meatballs (about ¼-cupful each). Heat 1½ tablespoons of olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding the remaining 1½ tablespoons of olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on the bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain.
Reduce heat to medium. Scatter fennel, onions and garlic over the bottom of the pan. Cook, stirring occasionally as needed to prevent sticking, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on the bottom of pan. The moisture from the vegetables will help loosen it from the pot as you stir.)
Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until the wine has reduced by three-quarters, about 15 minutes. Return meatballs to the pot. Add the 4 cups of broth and the tomatoes. Return sauce to a simmer, scraping up all browned bits from the bottom of the pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours.
Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by the half cupfuls until desired consistency forms. Season ragù to taste with salt and pepper.
DO AHEAD: Ragù can be made 3 days ahead. Let cool in the pot, cover and place in the refrigerator. Return sauce to a simmer before continuing.
Bring a large pot of generously salted water to a boil. Cook pasta stirring occasionally, until al dente. Drain and transfer to pot with the hot ragù. Stir until well incorporated.
Transfer pasta to a large wide bowl. Sprinkle with cheese.
- 7 Tips for Cooking Vegetables So That They Taste Delicious (fitlife.tv)
- Healthy on a budget: 5 cost-friendly pasta recipes. (mancunion.com)