Roasted Vegetable Pasta

Photo by Katie Guymon

The lovelies, pre-roast. // Instagram @kguymon

'Tis the season for light and easy summer pastas. No cream, no butter, no problem.

This particular pasta recipe is very forgiving--you can just throw in whatever vegetables you happen to have lying around your kitchen. I wanted to use up some yellow sunbursts and half a red onion that was hiding in my crisper. So, into the mixing bowl they went.

The even better part is that the pasta is great served hot. Or room temperature. Or even cold, like a salad.

This one will be on repeat June through August, and now I know what to do with all of the random vegetables I buy at the farmers market with no clear direction of where they might end up. Bam! Decision made.


Roasted Vegetable Pasta

-1 lb. bowtie pasta
-8 oz. sliced baby bella mushrooms
-2 cups yellow and red cherry or grape tomatoes
-1/2 red onion, thinly sliced
-1-2 tablespoons of olive oil
-1/2 teaspoon of salt
-1/4 teaspoon of freshly ground black pepper
-1/4 cup of balsamic vinegar
-1/4 cup Italian parsley, chopped
-freshly grated Parmesan cheese

1. Boil pasta according to package instructions. Drain and set aside.

2. Preheat the oven to 475 degrees. In a large bowl, combine the mushrooms, tomato, and red onion slices in a large bowl. Toss with the olive oil, salt, pepper, and balsamic vinegar to coat. Arrange vegetable mixture in a single layer on a roasting pan and bake for 15 minutes.

3. Combine the cooked pasta and the roasted vegetables in the same large bowl and mix well.

4. Garnish with parsley and cheese.

Rigatoni with Creamy Mushroom Sauce

Nummy, nummy funghi // Instragram @kguymon

Remember when I used to blog about my favorite recipes? Yeah, that seems like a distant memory to me, too. Let's pretend like we never took a break and dive right back in with this simple--yet, shockingly packed-with-flavor--pasta.  Or, as Giada would say: PAHSSSSS-ta.

I'm a sucker for sauteed mushrooms, in any form really (even if they are rollin' solo), but the combo of shallot, white wine, and creamy mascarpone is a trifecta that cannot be denied.

This is an impressive one-dish meal for a weeknight or a dinner party. You're welcome for the vetting.

Rigatoni with Creamy Mushroom Sauce [recipe by Giada De Laurentiis]

-1 lb. rigatoni pasta
-2 tablespoons olive oil
-2 shallots, minced
-1 clove garlic, minced
-Salt and freshly ground black pepper
-1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
-1/2 cup white wine
-1/2 cup vegetable stock
-8 oz. mascarpone cheese, at room temperature
-1/2 cup grated Parmesan
-1/4 cup chopped fresh chives

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. 

3. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. 

4. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. 

5. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. 

6. Garnish with the chopped chives. Serve immediately.

Summer Garden Pasta

Photo by Katie Guymon

Tonight, my father-in-law stopped by to visit Avery. Thankfully, it wasn't one of those "fend for yourself" nights, and I already had dinner in the works. Even more thankfully, this summer garden pasta recipe is beyond simple (the sauce is no cook!), so it's great for spending time with your dinner guests and impressing them with this dish's fresh, summery flavors.

Summer Garden Pasta [adapted from Barefoot Contessa]

-4 pints grape tomatoes, halved
-olive oil
-2 tablespoons minced garlic (6 cloves)
-18 large basil leaves, julienned, plus extra for serving
-1/2 teaspoon crushed red pepper flakes
-kosher salt
-1/2 teaspoon freshly ground black pepper
-1 pound whole wheat angel hair pasta
-1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

1. Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.

2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package.

3. Use a fork to mash the tomatoes until their juices run.

4. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Matt's Birthday Dinner

Last Saturday, I hosted what will probably be my last dinner party for quite awhile (I hear new babies require a lot of attention) in honor of Matt's birthday. The birthday boy requested scallops and risotto. Holy heavy! Holy delicious! Needless to say, I kept the rest of the of the menu light.

Enjoy all of the recipes from the night.

Roasted Tomato Bruschetta [adapted from Rachael Ray]
-2 pints grape tomatoes
-1/4 cup extra-virgin olive oil
-salt and freshly ground black pepper
-1 loaf French bread
-4 scallions, finely chopped
-1/2 cup basil leaves, thinly sliced

1. Heat the oven to 400 degrees F. 

2. Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.

3. Cut the French baguette into 1/2 slices and broil until lightly toasted.

4. In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the French bread slices with the mixture and serve.

Seed Salad
This is one of my family's favorite salads of all time! My mom has been making it for years and years. It doesn't keep very well in the fridge (the word "soggy" comes to mind), so make sure there are no leftovers.

-1 1/2 heads of iceberg lettuce
-1/2 cup sliced or slivered almonds
-1/4 cup chopped white onion
-2 tablespoons sesame seeds
-2 tablespoons poppy seeds
-4 tablespoons sugar
-4 tablespoons apple cider vinegar
-1 teaspoon salt
-1/2 teaspoon pepper
-1 teaspoon Accent
-1/8 cup olive oil

1. Cut up lettuce in large bowl. Add almonds, sesame seeds, poppy seeds, and onion.

2. Mix together remaining ingredients, adding the olive oil last. Shake or blend well.

3. Pour the dressing over the salad no more than one hour before serving. Toss well.

Roasted Asparagus
-2 bunches of asparagus
-olive oil
-kosher salt
-fresh cracked pepper

1. Preheat the oven to 400 degrees F. 

2. Cut off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

3. Roast the asparagus for 20-25 minutes, until tender but still crisp.

Goat Cheese, Pancetta, and Mushroom Risotto
I posted this recipe as one of my favorites of 2011 after only making it one time. Two times in, I continue to stand firm in my endorsement of this risotto. Wow, wow, wow.

-5 cups low sodium chicken broth
-10 ounces cremini mushrooms
-3 tablespoons butter
-1 medium onion, diced
- 1/2 cup pancetta, diced (4 ounces)
-1.5 cups Arborio rice
-1/2 cup dry white wine
-1/2 cup grated fresh parmesan cheese
-3/4 cup goat cheese (3-4 ounces)
-1/4 cup fresh chives, chopped
-1/2 teaspoon. kosher salt
-1/4 teaspoon fresh ground pepper

1. In a medium saucepan, bring the stock to a boil over medium-high heat and keep warm over low heat.

2. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion, mushrooms and pancetta and cook until the onions are tender but not brown, about 3 minutes.

3. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

4. Add ½ cup of warm stock and stir until almost completely absorbed, about 2 minutes.

5. Continue with remaining stock, adding ½ cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

6. Remove the pan from the heat. Stir in the parmesan, goat cheese, chives, salt and pepper. Allow to sit for a few minutes before serving.

Seared Sea Scallops [recipe courtesy of Alton Brown]
-1 to 1 1/4 pounds dry sea scallops, approximately 16
-2 teaspoons unsalted butter
-2 teaspoons olive oil
-kosher salt
-freshly ground black pepper

1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

2. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.

3. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Pork-Apple Ragu with Pappardelle

Photo by Dan Goldberg

Two weeks ago, I was sitting in our English office at the high school, thumbing through a People magazine that someone had graciously brought from home to combat the dire effects of too much literature on the brain. I ran across this Stephanie Izard recipe and instantly decided to give it a try.

You guys probably remember Izard as the winner of Top Chef season four, the girl who somehow managed to out-Blais frontrunner, Richard Blais. Or not. Anyhoo, she now owns Chicago's Girl and the Goat, a restaurant I have yet to experience because every time I visit The Windy City, the only reservation slot open is for 11:00 PM or after. So, obviously, Izzard is doing something right.

This pasta combines a ton of ingredients that seemingly don't go together but magically do. I brought leftovers to work on Wednesday and literally couldn't control myself from complimenting its tastiness (and my ability to follow directions) out loud. Then, I immediately went into a food coma and had trouble teaching 7th hour. I blamed it on the pregnancy, but honestly, the energy ran low because of massive quantities of this tasty meal.

The only thing I might do differently next time around is to change to a pasta that will collect more of the sauce, like a shell or penne pasta. My ragu was a little thin, so it was hard to get a forkful of all flavors in one bite. 

Pork-Apple Ragu with Pappardelle

-1 teaspoon olive oil
-3/4 lb. ground pork
-2 strips bacon, chopped
-1/2 cup onion, diced
-3 garlic cloves, minced
-2 Honeycrisp apples, cut into 1/4 inch slices
-1/2 cup dry white wine
-1 15 oz. can whole tomatoes, chopped
-1 cup chicken broth
-1 lb. dried pappardelle or fettuccine
-2 tablespoons capers
-2 tablespoons thinly sliced fresh basil
-salt
-pepper

1. Heat oil in a large sauté pan over medium-high heat. Add pork and cook until it browns, 5 to 7 minutes, breaking into smaller pieces.

2. In a large saucepan, lightly brown bacon. Add onion and garlic. Cook until onion is translucent, about 2 minutes. Add apples and wine and simmer 4 minutes, or until wine is almost evaporated.

3. Add tomatoes, broth, and pork. Bring to boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 minutes.

4. Meanwhile, prepare pappardelle according to package directions. Drain.

5. Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.