Pasta + Greens = 11 Spring Dinners, Done. Dairy-Free Pumpkin Fettuccine Alfredo. I love rich, creamy pasta dishes like fettuccine alfredo, but I never order them at restaurants because I know those massive bowls of noodles contain eleventy-billion calories and enough carbs to fuel me for several marathons.
(If I ran marathons. Which I don’t. Tomato, Broccoli & Mozzarella Pasta Casserole. And just like that, summer feels like it is almost over.
Beach vacations are winding down, kids are heading back to school. (Watch for a bunch of back-to-school content, coming up next week!) Getting dinner on the table becomes a less of a leisurely affair and more dependent on thinking ahead. My own fallback in such times is the pasta casserole. Roasted Summer Squash Pasta + Cilantro-Lime Pesto. It’s the most wonderful time of the year!
Our garlic harvest has begun and hundreds of pounds of garlic is making its way from the fields into the barn to cure. It smells like heaven in there! We’ve also been harvesting the first of our summer squash! We have hundreds of squash plantings out in the fields and it’s awesome to finally offer more variety at the Farmers Markets and to our CSA members. Moroccan Vegetable Couscous recipe on Food52.com. Author Notes: When I was a child, my family was living in Portugal and, on my seventh birthday, we took a boat trip to Morocco.
My favorite part of the trip was when my family sang "Happy Birthday" to me at dinner, and my younger sister approached all of the passengers who weren't singing and shamed them into joining in. My least favorite part of the trip was when we arrived in the port and some of the merchants offered to trade me for a toy camel.
My parents thought it was funny, but I was afraid they'd accept. Fast forward to last April when my husband and I traveled with our kids on our first trans-Atlantic trip to Paris. Sun-Dried Tomato Pasta Salad. Share This LinkCopy The next time you attend a potluck, consider making this modern spin on a retro favorite: pasta salad.
Portable, easy to make in large batches, not terribly temperature sensitive, and, most importantly, tasty, it's a guaranteed crowd-pleaser. Pasta with Cauliflower, Sausage, & Breadcrumbs. This isn't quite as fresh and hopeful as Megan's lovely Springtime Pasta ; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets.
So grab your can opener—this is easy and it feeds a crowd. Craig Claiborne's Pasta con Asparagi recipe on Food52.com. Author Notes: A mashup of all the best pasta sauces -- tomato, asparagus, and carbonara -- with surprisingly harmonious results.
Adapted slightly from The New New York Times Cookbook (Crown, 1979) (less)Author Notes: A mashup of all the best pasta sauces -- tomato, asparagus, and carbonara -- with surprisingly harmonious results. Adapted slightly from The New New Yo (…more) - Genius Recipes Serves 8 1 1/2 pound fresh asparagus 3 tablespoons butter Salt and freshly ground pepper 2 1/2 tablespoons olive oil 2 cloves garlic 2 cups canned Italian plum tomatoes, put through a sieve or grated coarsely 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh basil 3/4 pounds penne, rigatoni, or other tubular pasta 2 eggs, plus one yolk, beaten well with a fork 1/2 cup grated parmesan Have all the ingredients for this recipe prepared and ready to cook before beginning.
Bring about 3 quarts of water to a boil and have it ready for the pasta. Pasta with creamy pumpkin sauce (vegan) While making my usual winter pumpkin soup recently, it occurred to me that with a few tweaks, it would make a lovely, healthy sauce for pasta, so I gave it a go.
Adding nutmeg, sage and a decent amount of full fat coconut cream, this turned pumpkin soup into a lush, creamy and flavoursome sauce which goes equally with simple dried pasta or fresh filled pasta such as Agnolotti or the larger sized ravioli. I also really enjoyed this with toasted pine nuts scattered over for a bit of toasty crunch to contrast with all that creaminess, but you could also use chopped walnuts or hazelnuts. A nice hunk of rustic bread would be great to mop up the excess sauce here too. Orzo pasta salad with mixed herbs and summer squash. I’m not much of a 4th of July celebrator.
I don’t love fireworks or watermelon – but don’t worry, I do fully recognize that this makes me a total weirdo. I do, however, like to get my picnic on as much as the next girl, and this seems to be the weekend for it! (Or for some of us, a weekend of hauling an unwieldy, heavy new table up several flights of winding stairs while jamming our fingers and muttering curses under our breath. But, followed by a picnic! Butternut Squash Mac ‘n Cheeze. Over the past couple years, I’ve made many different vegan cheeze sauce recipes.
The initial ones weren’t what I would consider spectacular, but with trial and error I’ve made recipes that not only satisfy my cravings, but make me crave the new recipes instead of actually craving cheese itself. Orzo Super Salad Recipe. I thought we could chat a bit about orzo salads today.
Do you see one at just about every potluck or group picnic you go to? Or is it just me? Whether or not you like orzo salads, you have to respect them to a certain extent. I mean, after surviving the perils of transport, they often assume their position on whatever table beckons, and then endure hour upon hour exposed to the elements. A tough job for any salad. And I have to tell you, it turned out great. I'm sure this isn't the last orzo salad I'll make this year. If you are going to transport this to an outdoor picnic or potluck, place all of the ingredients, layered, in a big bowl or container. Bring a large pot of water to a boil.