When you are going to make a meal with pasta today, are you going to go with regular pasta or are you going to feed your family whole grain noodles? It is a question that seems to be popping up far more frequently lately, as health nuts are now concerned that the standard pasta noodles have too much starch in them and that there are healthier alternatives out there. What many people do not realize is that while they may be a different color, there really is no difference that can be detected in taste between the two different versions of the pasta.
Weight Watcher's Advocacy
There is new Pasta in town today, and this pasta will allow you to see that there are in fact healthier alternatives available. Pastas such as Ronzoni all natural whole grain, are a new line of fantastic pastas that are making their way to the store shelves. Pastas such as Penne Rigate with a full compliment of Omega 3 and a full does of daily fiber are offering you choices that can help increase your health awareness. This is a great way to stay healthy and continually enjoy the foods that you want to eat. The American Heart Association is actually advocating this type of pasta as well, as it meets all of the necessary cholesterol and saturated fat criteria in its healthy living programs.
Where Does This Lead Us?
One may ask where this leads us in regards to regular pasta and whole grain pasta? The answer is quite simple when you think about it; it leads to better health and more pasta without guilt. You can find these pastas just about anywhere these days, and this makes it simple when it comes to setting dinner schedules for the week. If your family is one that enjoys fine Italian pasta dishes, why not try them on this great health alternative and offer them something different. You may be pleasantly surprised to see that they are more receptive to the idea that you would have expected. There are a great deal of choices when it comes to this whole grain pasta revolution, as you can go with the standard spaghetti noodles or you can go with some of the more popular choices with the kids including: shells, spirals, or tubes. Whatever you chose, you can be sure that you will enjoy a great evening with wonderful food and your family to share at the dinner table.
Article Source: http://EzineArticles.com/?expert=Anna_Fiori
Wednesday, November 4, 2009
Pasta and Pasta-Based Recipes
Pasta is the Italian word for 'dough', derived from he Latin word pasta of the same meaning. Though these days it's used as a generic term for an Italian version of noodles made from a dough of flour and water (typically durum wheat flour) that can also contain eggs and various flavourings and colourings such as cheese and spinach.
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Bluefish With Linguine
One of the most misunderstood of seafood is the bluefish. This fish, the only member of the family of fishes to which it belongs, has a fine reputation as a game fish that is seldom shared when it comes to the table. With a little preparation, bluefish can be the foundation for a fine gourmet meal that is incredibly simple to prepare.
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
Making Homemade Pasta is Easy With a Pasta Machine
You may wonder why you need to make fresh pasta when you can buy many types of dried pastas, in a variety of flavors, in most grocery stores today. Store bought pasta is one of the most convenient foods around, and the dried pasta can be stored in your pantry for a very long time, but fresh pasta has a delicate flavor and texture that makes it worth the extra effort.
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
Thursday, September 10, 2009
Enjoying Quick Cheap Meals Including Pasta Meals
Preparing quick cheap meals isn't as easy as some may think. Sure, you could just throw together a few odd carrots, some spinach, perhaps a few lettuce leaves and call it a meal, but that's not really appetizing, and even a rabbit would most likely turn their nose up at something like that!
A good quick meal to prepare is often something containing foods of a vegan diet. You could throw together some nice pasta and pumpkins, perhaps create a nice pumpkin sauce if you want to go an extra step further. If you want to add a little meat to the diet, then why not add a bit of minced beef or chicken? Something like that is easy to prepare and doesn't cost much at all
Cheap pasta meals aren't the only thing that you can prepare for the fraction of a price of an ordinary family meal. Have you thought for example of perhaps preparing some salads containing croutons, with a nice mayonnaise dressing to boost? These are all examples of quick cheap meals that you can prepare in a matter of minutes, and that won't drain the bank account either!
A number of other examples that readily come to mind when preparing quick and affordable meals are meat balls, spaghetti and even omelletes. A good thing about these meals is that you can use them for just about any meal of the day and any occasions. Let's say you're hungry during the middle of the day and want to prepare yourself some meatballs. All you'd have to do would be to marinate a few, perhaps throw in some rice or pasta, and voila, there you'd have a fine meal consisting of meat balls.
Of course, preparing quick cheap meals isn't as easy as everyone makes it out to be. There is the odd occasion where you can just have a total mind blank as to what meal to prepare, and it's times like these that just throwing together any ingredients in your fridge that you believe may go well together comes in handy.
And by any ingredients, I'm of course referring to fresh produce and pasta meals. Don't start eating chocolates or snacking out on other unhealthy food, as these foods are not only expensive, but they're also certainly not healthy. Be mindful of what you're preparing, experiment a little, and without too much hassle you should be able to prepare quick, cheap meals for the whole family that everyone will enjoy.
Article Source: http://EzineArticles.com/?expert=John_Hubert
A good quick meal to prepare is often something containing foods of a vegan diet. You could throw together some nice pasta and pumpkins, perhaps create a nice pumpkin sauce if you want to go an extra step further. If you want to add a little meat to the diet, then why not add a bit of minced beef or chicken? Something like that is easy to prepare and doesn't cost much at all
Cheap pasta meals aren't the only thing that you can prepare for the fraction of a price of an ordinary family meal. Have you thought for example of perhaps preparing some salads containing croutons, with a nice mayonnaise dressing to boost? These are all examples of quick cheap meals that you can prepare in a matter of minutes, and that won't drain the bank account either!
A number of other examples that readily come to mind when preparing quick and affordable meals are meat balls, spaghetti and even omelletes. A good thing about these meals is that you can use them for just about any meal of the day and any occasions. Let's say you're hungry during the middle of the day and want to prepare yourself some meatballs. All you'd have to do would be to marinate a few, perhaps throw in some rice or pasta, and voila, there you'd have a fine meal consisting of meat balls.
Of course, preparing quick cheap meals isn't as easy as everyone makes it out to be. There is the odd occasion where you can just have a total mind blank as to what meal to prepare, and it's times like these that just throwing together any ingredients in your fridge that you believe may go well together comes in handy.
And by any ingredients, I'm of course referring to fresh produce and pasta meals. Don't start eating chocolates or snacking out on other unhealthy food, as these foods are not only expensive, but they're also certainly not healthy. Be mindful of what you're preparing, experiment a little, and without too much hassle you should be able to prepare quick, cheap meals for the whole family that everyone will enjoy.
Article Source: http://EzineArticles.com/?expert=John_Hubert
A Meal That Will Please Anyone - Even Your Mother-in-Law
I'm sure that you've noticed the price increases in your local grocery store. With the way our economy is today who can afford to purchase a variety of different ingredients to prepare a meal that will blow your guests away. I have the answer....inexpensive, delicious and 5 minutes to prepare. The recipe is for Shrimp over linguine with Clam Sauce, oh so scrumptious.
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Easy Italian Pasta Recipe - Pasta With Roasted Vegetables & Fresh Herbs
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
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