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The perfect vegetarian pasta: Penne with Fresh Ricotta, Kale and Butternut Squash

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The sheer quantity of recipes online and in my cookbook library can be overwhelming.  I continuously collect recipes in my Epicurious and Martha Stewart profiles.  I keep a binder of magazine tear sheets.  I keep a recipe box of index cards.  Like everyone, I have infinite choices at my fingertips.

So when I have a basic idea of what to make for dinner, I generally combine several recipes, distilling the best parts of each.  I think the most thrilling aspect of cooking is the alchemy of creation.  And I love the small triumph of creating the perfect recipe.

On Sunday, I wanted a pasta with dark, leafy greens.  Most of the recipe comes from Martha Stewart's Rigatoni with Swiss Chard.  As my own twist, I replaced the chard with kale, added roasted butternut squash and a few pinches of nutmeg.  The spice of the red pepper, the zest of the lemon, and the creamy fresh ricotta make this an outstanding and perfectly balanced pasta dish.

Penne with Fresh Ricotta, Kale and Butternut Squash
2 to 3 servings

Ingredients
3/4 lb penne
1 tblsp unsalted butter
3 tblsp extra virgin olive oil
2 garlic cloves, thinly sliced
2 medium shallots, finely chopped
1 1/2 lbs kale, stems removed, leaves cut into 1/2-inch strips (about 5 cups)
zest of two lemons
1/2 cup dry white wine
1/2 tsp red pepper flakes
1/2 cup fresh ricotta cheese
2 pinches nutmeg
fresh grated Parmesan cheese, for sprinkling
2 cups cubed butternut squash, 2-inch cubes
salt and fresh black pepper

1.  Preheat the oven to 400°.  Spread the butternut squash on a rimmed baking sheet and toss with 1 tblsp extra virgin olive oil, salt and pepper.  Roast until golden brown and cooked through, tossing occasionally, 20 to 30 minutes.  Set aside.

2.  Bring a large pot of water to a boil.  Add 2 tblsp salt and the pasta.  Cook until al dente. Drain.

3.  Meanwhile, heat the butter and 2 tblsp olive oil in a large, deep skillet.  Add garlic, shallots and red pepper flakes.  Cook, stirring, until fragrant, about 2 minutes.  Stir in the kale, lemon zest, wine, 1 tsp salt and black pepper.  Cover and cook, stirring occasionally, until kale has just wilted, about 3 minutes.

4.  Stir in pasta, ricotta, and nutmeg.  Add some extra-virgin olive oil to loosen the sauce if necessary.  Cook for another 3 to 4 minutes, stirring occasionally.  Add the roasted butternut squash.  Divide among serving dishes.  Generously sprinkle with Parmesan and fresh black pepper.

Filed under  //  fall   pasta   vegetables  
Comment (1)
Posted by Jocelin 
 

A Rainbow of Pickled Vegetables: A treat for the eyes and the tastebuds

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I made these Pickled Vegetables for our holiday party in December, and they were so stunning and tasty that I made them to give as Christmas gifts.  Every year I struggle to decide on an edible homemade gift that is affordable, easy to make in bulk, and not immediately perishable.  I had my heart set on mustard this year (which needs to cure for at least 2 weeks) but wasn't able to find the time or the right ingredients.  Maybe next year...

This recipe comes from Food & Wine's Annual Cookbook 2009. The vegetables need 2 to 3 days to pickle, and can be refrigerated for another 5 days. They are tangy and sweet, infused with fresh ginger, apple cider vinegar and coriander.  They are great as a snack or antipasto, or even as a side to a rich meal.

I made the quantity detailed below, and had enough for 20 gift portions (mostly 8-oz Ball Jars, and a few larger containers for bigger families).

Crisp Pickled Vegetables 
Ingredients (10 servings)

3 cups cauliflower florets
1/2 lb carrots, quartered lengthwise, and cut to fit container
1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
1 red bell pepper, cut into 2-by-1/2-inch matchsticks
1 zucchini (1/2 lb), cut into 2-by-1/2-inch matchsticks
1/2 lb combined yellow wax beans and haricots vert, ends trimmed

3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 tblsp kosher salt
1 tsp coriander seeds
1 tsp black peppercorns
3 pinches red pepper flakes
1 tblsp julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed

1.  In a large, deep nonreactive bowl or heatproof glass jar, toss together all of the vegetables.

2.  In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander seeds, black peppercorns, red pepper flakes, julienned ginger, bay leaf and smashed garlic cloves.  Add 3 cups of water and bring to a boil over moderate heat, stirring to dissolve the sugar.

3.  Pour the hot liquid and aromatics over the vegetables and cover the bowl with a plate to keep the vegetables submerged in the pickling liquid.  Let cool to room temperature, then cover the bowl with plastic wrap and refrigerate the vegetables for 2 or 3 days.

* The drained, pickled vegetables can be refrigerated in a container for up to 5 days.
* For serving, drizzle the vegetables with extra-virgin olive oil and garnish with snipped chives and chopped parsley.

 

Filed under  //  appetizers   gifts   holidays   vegetables  
Comments (0)
Posted by Jocelin