Saffron Pasta with Roasted Peppers
THIS GOLDEN, RICH PASTA could define luxury. The sauce is made from a puree of roasted yellow bell peppers, scented with saffron, and made silky smooth with the addition of half-and-half. SERVES 4 TO 6 INGREDIENTS 4 yellow bell peppers 2 red bell peppers 2 garlic cloves, peeled but left whole 1 cup high-quality […]
Orecchiette with Roasted Mushrooms
BECAUSE MUSHROOMS CONTAIN so much water, they have a much greater volume when raw than when cooked. Sautéing mushrooms on top of the stove in quantity requires working in batches, but roasting them in a large pan solves the problem, and frees your attention for other tasks. This is a deliciously easy dish to prepare. […]
Bowties with Roasted Green Beans and Cheese
SIMPLICITY IS THE SIGNATURE of this quickly assembled pasta, which features roasted green beans in the starring role. SERVES 4 TO 6 INGREDIENTS 2 pounds green beans, ends trimmed and cut into 1½-inch pieces 2 garlic cloves, slivered 2 shallots, sliced 2 tablespoons extra virgin olive oil Coarse sea salt or kosher salt 1 […]
Marinated Artichoke and Mushroom Pasta
BECAUSE YOU ARE STARTING with bottled marinated artichoke hearts, this recipe is quick to make. The combination of artichokes, mushrooms, and leeks is particularly luxurious for such a simple dish. SERVES 4 TO 6 INGREDIENTS 4 6-ounce jars marinated artichoke hearts ¼ pound cremini mushrooms, trimmed and sliced 1 large leek, white part only, […]
Winter Vegetable Pasta with Goat Cheese
ROASTED ROOT VEGETABLES and goat cheese are one of my favorite flavor combinations. Be sure to season generously with salt and pepper; otherwise, the flavor will be flat. SERVES 4 TO 6 INGREDIENTS 2 medium-size beets, peeled and cut into ½-inch dice 1 small butternut squash (about 1 pound), peeled, seeded, and cut into […]
Orzo with Lemon Roasted Summer Vegetables
A LIGHT, LIGHT DISH for summer, with plenty of fresh vegetables and bold flavors. This is a great recipe to make when you have a little of this and a little of that in the refrigerator—or ripening in the garden. Feel free to substitute other vegetables or increase the quantities and narrow the assortment. SERVES […]
Creamy Penne and Roasted Vegetables
THERE IS NO LIMIT to the variations that can be created when pasta and roasted vegetables are combined. In this dish, ricotta is used to make an instant sauce. The timing of the steps works beautifully: while the pasta water heats, the vegetables roast. The hot pasta is tossed with ricotta, chopped tomatoes, and herbs. […]
Fettuccine Alfredo with Roasted Vegetables
THE ORIGINAL fettuccine all’Alfredo was invented by a Roman restaurateur in 1914 to stimulate the appetite of his wife after she gave birth to their son. According to legend, Mary Pickford and Douglas Fairbanks enjoyed it on their honeymoon in Rome in 1927 and spread the fame of the dish, which I make somewhat less […]
Linguine with Roasted Ratatouille and Arugula
A GENEROUS PLENTY of summer vegetables atop pasta—summer supper does not get much better than this. Serve with a green salad and French bread. SERVES 4 TO 6 INGREDIENTS 1 medium-size eggplant (about 1½ pounds), peeled and cut into ⅓-inch dice 1 medium-size zucchini, diced 1 medium-size yellow summer squash, diced 1 medium-size onion, […]
Linguine with Mixed Roasted Vegetables
A SIMPLE DISH—quick to prepare and full of flavor. You can play with this recipe: change the vegetables, mellow the garlic by roasting it with the vegetables, substitute red wine vinegar for balsamic. A short pasta, such as rotini or penne, can replace the linguine. If you are feeding a particularly hungry crowd, you may […]