Pasta with Arugula and Goat Cheese July 9, 2008

I’ve made the following recipe with both arugula and Red Russian kale. If you like the sauce a bit more juicy, add some sour cream to thin it out. I get country-style bacon from a local butcher and freeze it in packs of three slices each, perfect for adding to dishes for a bit of flavor.

Ingredients:

• 1½ tablespoons extra virgin olive oil
• 3 thick country-style bacon slices, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped garlic
• 1 teaspoon thyme
• ¼ teaspoon dried crushed red pepper
• 1 can (14.5 ounces) Italian style diced tomatoes in juice
• 2½ cups coarsely chopped fresh arugula (about 3 ounces)
• 1 9-ounce packages fresh fettuccine
• 3 ounces soft fresh goat cheese, crumbled
• Freshly grated Parmesan cheese

Preparation:

1. Heat oil in heavy large skillet over medium-high heat.
2. Add bacon; cook until translucent and nearly crisp, about 3 minutes.
3. Add onion and garlic to same skillet and sauté until tender, about 3 minutes.
4. Add thyme and crushed red pepper; sauté 1 minute. Add canned tomatoes with juice. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
5. Add goat cheese, toss to combine.
6. Meanwhile, cook pasta in large pot of boiling salted water until al dente (tender but still firm to bite), about 3 minutes. Drain.
7. Transfer pasta to large bowl. Add sauce and season with salt and pepper.
8. Serve, passing Parmesan separately.

Makes 2-3 servings

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Mediterranean Pasta with Cauliflower February 6, 2008

Cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower is a member of the cruciferous family of vegetables like broccoli, cabbage and kale. It has a compact head (called a “curd”), usually about six inches in diameter that is composed of undeveloped flower buds.

Ingredients:

• 1 pound pasta – rigatoni, shells, or spaghetti
• 1 medium head cauliflower, trimmed and cut into florets
• 1 tablespoon extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1/4 teaspoon red pepper flakes
• 1 can crushed or diced tomatoes, 14.5 oz.
• 1/4 cup kalamata olives, pitted and slivered
• 1 small jar artichoke hearts, marinated
• 2 teaspoon fresh oregano, chopped
• 4 cups fresh spinach
• 3/4 cup crumbled feta cheese
• freshly cracked black pepper

Preparation:

1. Cook pasta as directed. 3 minutes before pasta is done, add cauliflower florets to water. Continue boiling for remaining 3 minutes. Drain pasta and cauliflower. If you prefer, you can blanch the cauliflower in a separate pot of boiling water for 3 minutes.
2. Meanwhile, heat olive oil. Add garlic and peppers; sauté until tender.
3. Add red pepper flakes, tomatoes, olives, artichokes (in juice) and oregano. Cook for another 4 minutes.
4. Stir in spinach and cook until wilted.
5. Toss sauce with pasta and cauliflower. Add feta and stir. Season with cracked pepper.

Makes 4-6 servings

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