Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
My Note: This was easy as I recall and worked well for the mac n cheese bar we had. Make sure all dairy is full fat and to buy a block of cheese, not pre-shredded. MXF
In a small bowl, combine the ingredients for the
tzatziki sauce. Cover and place in the fridge for a 1 hour to allow
flavors to meld (optional).
To make the burger patties, mix the
ground turkey, oregano, garlic, onion, parsley, cumin, pepper and salt
in a bowl with your hands until fully combined. Divide the mixture into 6
evenly sized burger patties, slightly larger than the hamburger buns.
Heat
the oil in a large cast iron skillet set over medium heat. Season the
outside of the patties with a little sprinkle of salt. Cook the patty
for 4 minutes on each side. Use a food thermometer to be sure they have
reached a safe minimum internal temperature of 165 °F.
To assemble the burgers, layer them with tzatziki sauce, the patty, tomato, lettuce more tzatziki sauce and feta. Enjoy.
Servings: 3 to 4 as a light meal; double it for a party
Ingredients
Salt
1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
Additional olive oil
1 medium eggplant (1 pound)
Freshly ground black pepper
Additional sherry or red wine vinegar
2 ounces ricotta salata, crumbled
2 tablespoons chopped flat-leaf parsley or basil
Dressing
3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
3 tablespoons grated Parmesan cheese
1 small garlic clove, peeled
2 sprigs of thyme, cleaned
Salt
2 teaspoons sherry vinegar, plus more at end
1/4 cup olive oil, plus more at end
2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
Freshly ground black pepper and/or red pepper flakes
Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.
Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush
both sides with olive oil and sprinkle with salt and freshly ground
black pepper. Heat grill to medium-high. Arrange eggplant in one layer
and cook until charred underneath, about 8 minutes. (If it’s sticking to
the grill, it wants to cook longer.) Flip pieces over and cook until
charred on second side, about 5 to 8 minutes more. Set aside to cool
slightly then chop into chunks.
No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch
coins. Coat a baking sheet generously with olive oil, arrange eggplant
on top and sprinkle with salt and pepper. Roast, without disturbing, for
15 to 20 minutes. Carefully flip each piece: the undersides should be
blistery, dark and a bit puffy and should release easily; if they don’t
want to, cook them a few minutes longer. Flip each piece, sprinkle again
with salt and pepper, and roast on the second side for 10 to 12
minutes, or until charred underneath again.
Make dressing: In food processor, coarsely grind walnuts, cheese,
garlic, thyme, salt and freshly ground black pepper and/or red pepper
flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.
Assemble salad: Toss cooked pasta with walnut dressing and additional
vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2
tablespoons extra vinegar in total). Chop eggplant into chunks, add to
bowl and toss again. Adjust seasonings to taste, then stir in cheese and
herbs.
My Notes: I really like this and I like the flexibility of this. Ricotta or mozzarella or a harder cheese. Sun-dried tomatoes or artichokes or roasted red peppers. Maybe an anchovy? Maybe some salami? MXF
Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.
Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until incorporated. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.
Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.
2 medium cloves garlic, crushed, peeled, and finely minced
½ medium vidalia or other sweet onion, peeled and finely chopped
Sea salt and freshly ground black pepper
2 lbs. assorted fresh wild mushrooms, such as chanterelles and porcini, washed, trimmed, and cut into large pieces
¼ cup fino sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb. quality tube-shaped pasta, such as Rustichella d'Abruzzo rigatoncini
3 oz. freshly grated parmigiano-reggiano
Bring a large pot of water to a boil over high heat. Meanwhile, heat a large skillet over medium heat until warm. Add 2 tbsp. of the oil, then add garlic and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Season to taste with salt and pepper, transfer to a medium bowl, and set aside.
Return skillet to high heat. Add 2 tbsp. of the oil, then add half the mushrooms, and cook until moisture evaporates and mushrooms are lightly browned, 10–12 minutes. Transfer mushrooms to bowl with onions. Repeat process with 2 more tbsp. oil and remaining mushrooms. Return mushroom–onion mixture to skillet and stir well. Add sherry, scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook for 2 minutes. Add some water to skillet, if necessary, to make pan juices a little saucier. Add parsley, reduce heat to medium, and simmer for a few minutes. Adjust seasonings and keep warm over lowest heat.
Add a generous pinch of salt to pot of boiling water. Add pasta and cook, stirring often, until just cooked through, 12–13 minutes. Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot. Add mushroom–onion mixture, three-quarters of the cheese, and remaining oil to pasta and toss well , moistening pasta with some of the reserved pasta water, if you like. Transfer pasta to a warm serving platter and sprinkle with remaining Parmigiano-Reggiano.
My Notes: Reviewer suggested adding a bit of cream.
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
1 medium yellow onion, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper, to taste
Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.
3 slices crustless white bread, torn into small pieces
9 tbsp. unsalted butter, melted
Kosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni
¼ cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese (about 12 oz.)
¾ tsp. ground cinnamon
⅛ tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
8 large shallots, finely chopped
16 oz. baby spinach, roughly chopped
8 scallions cut into ¼"-thick rounds
⅓ cup roughly chopped fresh dill
1¾ cups crumbled feta (about 8 oz.)
Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
13.5 oz. hollow pasta, preferably elbow macaroni or shells
3 slices crustless white bread
6 tbsp. unsalted butter
½ tsp. paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
¼ cup flour
⅛ tsp. cayenne pepper
3 cups milk
10 oz. grated sharp white cheddar (about 4 cups)
10 oz. grated Gruyère (about 4 cups)
6 oz. Velveeta, cut into ½" cubes (about 1¼ cups)
1 oz. blue cheese, crumbled (about ¼ cup)
Freshly ground black pepper, to taste
Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.
Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.
Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.
Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
Prep Time: 15 minutes / Total Time: 55 minutes
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
My Notes: One complained that the broccoli was undercooked, so it might make sense to parboil first.
Serves 8 5 garlic cloves, thinly sliced 1/2 cup extra-virgin olive oil 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges 3/4 cup torn fresh basil 3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large 2 teaspoons finely grated lemon zest, plus more for sprinkling 1/4 teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper 1 pound croxetti (savorypantry.com) or other flat pasta, such as maltagliati or pappardelle
Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
3 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk 1 cup finely grated Parmesan cheese (about 4 ounces) Coarse salt and freshly ground pepper 5 cups coarsely chopped Swiss chard (about 1 bunch) 1 pound sweet Italian sausage, casings removed 1 lemon, very thinly sliced 6 no-boil lasagna noodles, preferably Barilla
Prep Time: 20 minutes / Total Time: 1 hour
Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.
My Notes: So I liked this a lot but the lemon was odd. I liked the lemon flavor but do not want to eat a whole slice of it. I think You could scoop out the pulp and mix it with the ricotta and it would be much less abrasive. MXF
4 garlic cloves 1 1/3 cups dry white wine 1 pound sweet Italian sausage, casings removed 1 teaspoon ground fennel 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon crushed red pepper 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1 celery rib, finely chopped One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid Salt 1 pound spaghetti 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup chopped basil 1/4 cup chopped flat-leaf parsley
ACTIVE: 30 MIN TOTAL TIME: 2 HRS Plus overnight marinating
In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.
In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.
Make Ahead: The pasta sauce can be refrigerated for up to 4 days.
3 ounces thickly sliced guanciale or pancetta (see Note), cut into 1/2-inch strips 1 fresh red chile—stemmed, seeded and minced 1 bay leaf 1/2 cup dry white wine One 28-ounce can whole tomatoes—tomatoes chopped, juices reserved 3/4 pound dried pasta, such as bucatini, spaghetti or rigatoni Freshly ground pepper Freshly grated Pecorino Romano cheese
ACTIVE: 30 MIN TOTAL TIME: 1 HR
In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.
Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.
Make Ahead:
The spicy tomato sauce can be refrigerated overnight. Bring it just to a simmer before adding the pasta and finishing the dish. Notes Guanciale (pronounced gwan-CHAH-leh), or salted, air-cured pork jowls, comes from the Italian word meaning "cheek." If using pancetta in place of the guanciale called for in this recipe, cook it in 2 tablespoons of olive oil in Step 1 and season the finished sauce with salt.
1 1/2 pounds penne 3 cups heavy cream or half-and-half 1/4 cup finely chopped sweet onion 2 garlic cloves, minced 1/4 cup all-purpose flour One 10-ounce log goat cheese 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups) 1 packed cup freshly grated Parmigiano-Reggiano cheese 1/4 cup sour cream 1 tablespoon chopped parsley 2 teaspoons chopped thyme 1 1/2 teaspoons grated lemon zest Salt and freshly ground white pepper 3 large egg yolks
ACTIVE: 40 MIN TOTAL TIME: 1 HR 40 MIN
Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.
More ∨ 4 large Asian eggplants (1 1/2 pounds total), halved lengthwise 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing Kosher salt 1/3 cup red wine vinegar 2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer) 3 marjoram sprigs, plus 1 tablespoon marjoram leaves 1/2 teaspoon crushed red pepper 3/4 pound orecchiette 2 tablespoons freshly grated pecorino 1 tablespoon chopped flat-leaf parsley 1/2 pound burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use) Coarsely grated zest of 1 lemon 2 oil-packed red chiles, seeded and cut into thin strips (or pickled cherry peppers)
ACTIVE: 30 MIN TOTAL TIME: 1 HR 30 MIN
Light a grill or preheat a grill pan. Brush the cut sides of the halved eggplants with olive oil and season with salt. Grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes. Turn and continue grilling until just browned and cooked through, about 2 minutes longer. Let cool. Dice the eggplants and transfer to a bowl. Pour the vinegar over the eggplant and toss well.
In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt. Bring the oil to a simmer, then pour it over the eggplant and toss. Let stand for 1 hour. Discard the marjoram sprigs.
In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds. Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds. Remove the pot from the heat and stir in the pecorino and parsley.
Spoon the pasta into bowls. Dot the pasta with the creamy burrata filling. Garnish with the lemon zest, chile strips and marjoram leaves and serve.
Makes 6 cups 3 tablespoons unsalted butter 1 medium onion, finely chopped 1 to 2 celery stalks, finely chopped 1 to 2 carrots, finely chopped 1 1/2 pounds ground beef chuck (80 percent lean) 8 ounces ground pork Coarse salt and freshly ground pepper 2 1/2 cups whole milk 1/4 teaspoon freshly grated nutmeg 1 1/4 cups dry white wine 2 cups homemade or store-bought low-sodium chicken stock 1 can (28 ounces) peeled plum tomatoes with juice, pureed
Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.
2 pounds butternut squash peel, cut 1.5-in cube Cooking spray 1 tablespoon olive oil 3/4 teaspoon salt divided 1/2 teaspoon pepper divided 1 cup chop leeks (ab. 1 med.) 1/2 teaspoon minced garlic 1 1/2 cups veggie or chicken broth 1/2 cup half and half 16 ounces uncooked penna rigate 1/2 cup frozen baby peas (or fresh) 1 teaspoon chop fresh sage 1/8-1/4 teaspoon red pepper flakes 1/4 cup shredded Italian cheese xx blend GAR: sage
PREP: 25 MIN/BAKE 3O MIN/COOK: 25 MIN.
PLACE squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
BAKE at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
HEAT remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.
PROCESS butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
COOK pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon sail, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to cotal. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.
Cal 386 (11% from fat): Fat 4.8g (sat 1.3g, mono 1.7g, poly 0.3g); Protein 14g; CARB 73g; FIBER 6.1g; CHOL 3.3mg; IRON 3.6mg; ODIUM 1149mg; CALC 132mg
1/2 pound fusilli macaroni 1 tablespoon olive oil 10 ounces frozen leaf spinach thaw, drain, squeeze 2 scallion thin slice 1 cup golden raisins 1/4 cup fresh basil thin slice 1 teaspoon salt 1 teaspoon pepper 1 cup ricotta cheese 1 tablespoon balsamic vinegar 1/4 cup grated parmesan cheese 1/4 cup toasted pine nuts (opt)
hands-on time: 20 minutes/total time: 20 minutes
Cook the pasta according to the label directions. Drain and return to pot. Add the olive oil. spinach, scallions, raisins, and basil and toss to combine. Season to taste with the salt and pepper.
In a medium bowl, combine the ricotta and balsamtc vinegar; stir. Add to the pasta mixture and toss lightly. Top with the Parrnesan and pine nuts (if desired).
Note: This is best served at room temperature. If you are serving it right away, try to let it rest for at least 10 minutes to let the flavors develop and meld. This pasta salad goes well with grilled chicken.
My Notes: Odd combo but it works. I added some crumbled sausage to it and it made a good meal. I forgot to add pine nuts...that would be a tasty addition.
MXF
12 ounces spaghetti or spahettini 1/4 cup evoo 4 cloves garlic thin slice 1/2 cup chicken broth 1 tablespoon chop fresh rosemary 1/2 cup dried apricots sliced 1/2 cup dried chorizo sausages Salt and pepper 1/2 cup chop fresh flat-leaf parsley
Bring large pot of salted water to boil.
When the water boils, add pasta and cook until just tender, about 8 minutes; drain.
Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
Add the broth, rosemary, apricots and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.
