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Pasta Recipes

Fresh Farmer’s Market Pasta
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Fresh Farmer’s Market Pasta

When I have leftover veggies to use up – I make this pasta for dinner.

Ingredients

  • 3-4 main dish servings
  • 12 ounces uncooked pasta (I used penne)
  • 3 tablespoons pesto olive oil, divided
  • 1 small red onion, peeled and thinly-sliced
  • 1 pound yellow or zucchini squash, cut into bite-sized pieces (with ends trimmed off and discarded)
  • 1 small head of broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, cored and thinly-sliced
  • Kosher salt and freshly-cracked black pepper
  • 2 cloves garlic, peeled and minced
  • 3-4 tablespoons good quality balsamic vinegar
  • freshly-grated Parmesan cheese

Instructions

  1. Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions.   Then drain the pasta, and set it aside.
  2. Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the squash, broccoli, and red bell pepper, and season the mixture with salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if necessary.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
  3. Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat.  Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, and toss to combine.  Sauté for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted.  Taste, and add extra balsamic vinegar and black pepper if needed.
  4. Remove from heat and serve warm, garnished with lots of Parmesan cheese.
Balsamic Caprese Pasta
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Balsamic Caprese Pasta

Serves 6-8
Ingredients

  • 4 cups uncooked penne
  • 8 ounces fresh mozzarella, chopped or Bocconcini
  • 1/2 small red onion chopped
  • 1 cup grape tomatoes halved
  • 4 teaspoons good quality balsamic vinegar or to taste
  • 2 tablespoons basil olive oil or to taste
  • Handful fresh basil torn
  • Flat leaf parsley chopped, to taste
  • Salt & pepper to taste

Instructions

  1. Bring a salted pot of water to a boil and cook the pasta according to package directions.
  2. Meanwhile, prep your other ingredients.
  3. When the pasta is done, drain it and rinse it under cold water. Let pasta drain thoroughly so it’s not too wet before adding other ingredients.
  4. Add the mozzarella, onion, tomatoes, vinegar, oil, basil, parsley, and salt & pepper to the bowl. Gently toss the pasta and taste for seasoning adjustments. Chill for an hour or serve immediately.
Fresh Tomato Pasta
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Fresh Tomato Pasta

Serves 4

  • 1 lb dried spaghetti (or any other dried pasta, gluten-free, if needed)
  • 1/4 cup olive oil, I use a mixture of plain along with basil olive oil or garlic and mushroom olive oil
  • 2 garlic cloves, thinly sliced
  • 8 cups (about 2 1/2 lb.) cherry or grape tomatoes, cut in half
  • 1 T basil, thinly sliced (more for garnish)
  • 2 teaspoons sea salt
  • 1/2 lb. burrata or buffalo mozzarella
  • Reduced balsamic vinegar, to drizzle
  1. Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
  2. While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, about 5 minutes.
  3. Remove the pan from the heat and stir in the basil and sea salt.
  4. When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and a splash of the reserved pasta water. Toss and add more pasta water if it seems a little dry. You want there to be enough liquid to saturate the pasta with flavor. Serve the pasta with the cheese on top and a generous drizzle of reduced balsamic vinegar.
  5. See here for tips for reducing balsamic vinegar.
Balsamic Mushroom Pasta
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Balsamic Mushroom Pasta

Serves 2 as main dish

  • ½ lb fettuccine pasta
  • 2 tablespoons butter, divided
  • 1 tablespoon garlic and mushroom olive oil
  • 1/4 cup shallot, finely diced
  • 1 garlic cloves, minced
  • 8 ounces baby portabella mushrooms, sliced
  • 1/4 cup good quality balsamic vinegar
  • 1/4 cup heavy cream
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish
  • salt & pepper
  1. Cook the fettuccine according to the directions on the package.
  2. While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of garlic and mushroom olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
  3. Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. Pour in the cream and parmesan cheese and stir to combine. Add the cooked fettuccine to the sauce and toss to combine. Add the fresh parsley and season to taste with salt and pepper.
  4. Serve with additional parmesan cheese sprinkled over the top.
How to make Balsamic Glaze
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How to make Balsamic Glaze

Begin with 1 cup of good quality balsamic vinegar, any flavor.

Instructions

  1. Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
  2. Remove from heat and allow to cool (it will thicken as it cools). If it’s too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
  3. Use it on everything! My favorite things to do with it is to use it on Bruschetta, Caprese salad, salmon, chicken, sautéed mushrooms, and it’s really great on steak salad…or any salad.