Penne With Broccoli, Red Pepper and Garlic by Zmzrlina (Boston, Massachusetts, USA)
Polenta With Roasted Red Peppers and Fontina Cheese by the1stof8 (Renton, Washington, USA)
Pasta With Spicy Broccoli Rabe and Raisins by annulla (Brooklyn, New York, USA)
Paglia e Fieno by annulla (Brooklyn, New York, USA)
Spaghetti
With Fried Eggs by annulla (Brooklyn, New York, USA)
Sun Dried Tomato Pasta by
Chicago-reader
Kansas-Style
Fettuccini Alfredo by Eireannaigh (Valley Center, Kansas, USA)
Penne
With Broccoli, Red Pepper and Garlic by Zmzrlina (Boston,
Massachusetts, USA)
Texaswren says, "Zmzrlina said that she makes this often, since it is quick and easy and she
hates to cook! That makes it a good recommendation in my book!"
1/4 cup extra-virgin olive oil
6-8 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
2 red bell peppers, cut up
1 cup chopped parsley
1 vegetarian bouillon cube, dissolved in 1 cup hot water
2 tablespoons salt
3 heads broccoli (I usually use broccollini) cut up
1 lb penne
ground pepper
grated Parmesan cheese
1. Boil pot of water
2. Sauté garlic, red pepper flakes and bell peppers in oil. Add parsley and
dissolved bouillon and turn heat to low.
3. Add salt to boiling water and add broccoli. Boil about 3 minutes then fish
out, SAVING water
4. Cook penne in saved water
5. Stir broccoli into the sautéed mixture and season with pepper. Then add
drained penne.
6. Serve with Parmesan cheese.
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Polenta With Roasted Red Peppers and Fontina Cheese by the1stof8 (Renton, Washington, USA)
3 large red bell peppers
1 (14.5 oz.) can whole tomatoes, undrained & chopped
cooking spray
1 (16 oz.) tube polenta, cut crosswise into 12 slices
1 1/4 c. shredded Fontina cheese
fresh basil (optional)
1. Preheat broiler. Cut peppers in half lengthwise; discard
seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking
sheet; flatten with hand. Broil 10 minutes or until blackened. Place in plastic
bag; seal. Let stand for 15 minutes. Peel, cut into strips. Set aside.
2. Preheat oven to 350°. Drain tomatoes in sieve over bowl; reserve liquid. Set
aside.
3. Place a large skillet over med-low heat; add chopped tomatoes. Cook 1 minute.
Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5
minutes. Remove from heat.
4. Spread 1/4 c. pepper sauce in bottom of a 13 x 9 baking dish coated with
cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper
sauce over polenta. Sprinkle with cheese. Bake at 350° for 25 minutes. Garnish
with basil if desired.
Posted in bookcrossing.com Chit-Chat forum on 3/18/2003.
Pasta With Spicy Broccoli Rabe and Raisins by annulla (Brooklyn, New York, USA)
"This is delicious, sweet, spicy, filling
and fast."
2 bunches broccoli rabe (1 lb. each) ends stripped off and cut into 1 inch
pieces
1 lb. penne, ziti or other sturdy pasta
4 teaspoons vegetable stock
6 Tablespoons raisins
8 cloves garlic (peeled and minced)
4 Tablespoon water
½ teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper
Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for one minute. Drain and pat dry. Bring another large pot of salted water
to the boil. Add pasta and cook until al dente.
Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over
medium heat. Add the raisins and cook, tossing frequently, until lightly
"toasted." Add the garlic and cook, stirring constantly, for 30
seconds. Add the broccoli, the water and the red pepper and cook until tender
(about 5 minutes).
Drain the pasta and add the broccoli, the remaining veggie stock, the lemon
juice, salt and pepper to taste. Toss to combine and serve.
Paglia e Fieno by annulla (Brooklyn, New York, USA)
"I discovered this is amazingly rich and delicious dish in Venice. The name means straw and hay -- a reference to the pale yellow and green colors of the pasta."
1 cup
(½ pint) heavy cream
2 egg yolks
2 cups cooked peas
1 cup coarsely chopped prosciutto (about 4 oz.)
½ cup grated Parmesan cheese
Salt & pepper
8 oz. green (spinach) fettuccine
8 oz. white fettuccine
In a large bowl, mix the cream, egg yolks, peas, prosciutto and cheese. Cook the fettuccine in boiling salted water until al dente. Drain and add to bowl. Toss until well coated and season to taste with salt and pepper. Serve immediately.
Spaghetti With Fried Eggs by annulla (Brooklyn, New York, USA)
"This is an old Neapolitan dish, very fast and easy -- perfect for times when it seems as though there is nothing in the house to eat. The eggs and oil produce a creamy sauce, sort of like a carbonara sauce."
Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil
2 large cloves of garlic, peeled and split in half
4 eggs
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or pecorino cheese (optional)
Boil a large pot of salted water and add the pasta. A few minutes before the
pasta is done, start working on the sauce. Put the garlic and 4 tablespoons of
the oil in a skillet over medium-low heat. Sauté the garlic until it is lightly
colored but not yet brown, pressing it into the oil to release its flavor.
Discard the garlic and add the remaining two tablespoons of oil.
Fry the eggs gently in the oil until the eggs are just about set and the yolks are still runny. Drain the pasta and toss with the eggs and oil, completely breaking up the egg whites as you mix it with the pasta. The heat of the pasta will continue to cook the eggs and form the sauce. Season with salt and pepper to taste and top with grated cheese.
Sun
Dried Tomato Pasta by Chicago-reader
1/2 lb. pasta (small shell, penne, and farfalle are good
but any works)
1 T olive oil
10-12 sun dried tomatoes, sliced thinly
1/4 cup pine nuts
Optional: fresh
basil, fresh parmesan cheese
Kansas-Style
Fettuccini Alfredo by Eireannaigh
(Valley Center, Kansas, USA)
1
eight ounce package cream cheese, cubed
3/4 cup (3oz) Parmesan cheese
1/2 cup butter
1/2 cup milk
8oz fettuccini, cooked and drained
(I cook a crown of broccoli with the noodles)
In large sauce pan, combine cream cheese, Parmesan, butter and milk. Stir over low heat until smooth. Add noodles and toss lightly.
