Weekday Vegetarian: Pasta with Butternut Squash and Fried Sage for a Wonderful Autumn Dinner. Photo: Kelly Rossiter Sometimes you have the happy occurrence when you come across a recipe that sounds absolutely delicious, and you have all of the ingredients on hand without having to slip out to the grocery store.
I had a squash sitting on my kitchen counter and a sage plant running riot in my garden and I just had to make this pasta dish for my dinner. I'm so glad I made it right away instead of letting it fall into my bookmarked recipe abyss because it was fantastic and a perfect autumn dinner.This recipe takes a bit of time for the squash to roast, but the active time is very short and it's easy to prepare. You need fresh sage for this recipe, and it really makes the dish.
I didn't crush the sage as the recipe calls for, I left the leaves whole and then put them on top of the pasta when I plated it. 1. 2. 3. 4. We split it into two because none of our pans are big enough to accommodate the entire recipe. Fettucine Carbonara with Roasted Tomatoes — Our Life In The Kitchen. I’ve been craving Carbonara for a while now but was having a hard time justifying the calories.
The willpower was gone when I thought about throwing in some of the surplus cherry tomatoes from the garden. I also planned to make fresh homemade fettucine but I was too lazy busy to get around to it. Enter Plan B. Go to the store for fresh-ish Buitoni. Strike that. Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.Pancetta, 3/4 poundYellow or White Onion, 1 mediumGarlic, 5 or 6 clovesEggs, 3Cream, 1 1/2 cupsFreshly Grated Parmesan, 1 cupCoarse Ground Black PepperCherry Tomatoes, 2 dozen or so Put the water for the fettucine up to boil. Dice the pancetta. Rinse the tomatoes and spread them on a baking pan. Fry up the pancetta in a large saute pan. While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic. Whisk together the eggs, cream and cheese. By now the pancetta should be getting crispy. Add the pancetta…
Pierogies Recipe at Epicurious. Make dough: Put flour in a large shallow bowl and make a well in center.
Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
Make filling while dough stands: Peel potatoes and cut into 1-inch pieces. When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Make onion topping: Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Bring a 6- to 8-quart pot of salted water to a boil. NY Times Best Seller & Celebrity Natural Food Chef. Great veggie lasagna!
Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print.