Linguine with Prawns

My husband, Jesús, always orders this dish at Italian seafood restaurants. This is an easy Friday night dinner, especially if you use the jarred sun-dried tomatoes. Fill a couple of wine glasses and light some candles. Sip a bit of wine while you’re cooking to get in the mood.

serves 4

1/2   package linguine

1 Tb olive oil

6 garlic cloves, minced

1/2 tsp red pepper flakes

1 sprig  or about 1 tsp minced fresh rosemary

1 Tb dried oregano or 2 Tb fresh oregano

1/4 cup sun-dried tomatoes reconstituted in oil or water (see below)

1 pound large raw shrimp (26-30 shrimp per pound), (deveined unless you want a lot of work for yourself.)

1/2 cup white wine (chardonnay is nice) (or liquid from reconstituting sun-dried tomatoes)

pinch of salt, to taste

6 cups spinach leaves (1 bunch spinach), stems removed

¼ cup toasted pine nuts

6 leaves fresh basil, torn, about 2 Tb

1 lemon (Meyer is nice) juice and grated peel

You can buy jarred sun-dried tomatoes in oil (I got mine at Trader Joe’s) or reconstitute them yourself: Soak 1/4 cup sun-dried tomatoes in a mixture of  ¼ cup warmed white wine and 2 Tb boiling water for 30 minutes until soft and pliable. Cut into strips, reserving soaking liquid.

Heat a large pot  of salted water to cook linguine.

Defrost shrimp in a colander under cold running water for 7 minutes.

While shrimp is defrosting, mince garlic cloves, oregano, and rosemary needles and gather ingredients.

Cook linguine according to package directions. Drain, reserving about 1/4 cup water.

While linguine is cooking, heat 1 Tb olive oil  in wok or large heavy frying pan. Sauté garlic, red pepper flakes, rosemary and oregano for a minute, then add shrimp and sauté for 3 minutes.

Add salt, stemmed spinach leaves, basil,  sun-dried tomatoes, wine or soaking liquid from sun-dried tomatoes, and reserved water from cooking pasta. Squeeze a lemon and finely grate zest over shrimp. Cover pan and cook one more minute until shrimp turn bright orange and are opaque inside, and spinach is wilted, but still bright green. Toss with pine nuts and drained linguine. Serve with freshly grated Parmesan cheese.

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Making a Pesto Myself with Dino Kale

pesto with brown rice penne

dinosaur kale

Isn’t dinosaur kale cool looking? It looks like the scales on a green prehistoric beast. Kale is all the rage these days because it is chock-full of vitamins and minerals. My daughter and I love it, but my husband and son are sick of it. So sometimes I need to be sneaky. I sneaked some dinosaur kale into this pesto, and the guys didn’t even realize it was there. The pesto tasted great and had increased nutritious value. Although I usually make pesto in August from my homegrown basil leaves, I wanted to make this now, when the kale is flavorful from winter frosts. I saute the garlic briefly before adding it to mellow the sharp flavor of raw garlic.

Ingredients:

1 ½ cups dinosaur kale leaves, stems and ribs discarded

1 ½ cups (1 bunch) fresh whole basil leaves, stems discarded

1 medium clove garlic, sliced

¼ cup pine nuts

½ cup grated Parmesan cheese

½ tsp sea salt plus 1 tsp for pasta water

¼ cup extra virgin olive oil

1/4 cup cooking water from pasta

Heat a large pot with water and 1 tsp salt to boiling. Add pasta and cook according to package directions.

Remove stems and heavy ribs from kale and basil. Pulse kale and basil leaves in food processor. Briefly saute garlic and remove before it browns. Add the garlic, pine nuts and salt. Pulse until all ingredients are diced very fine. Add grated Parmesan. Pour in oil while machine is running. When pasta is cooked, pour in 1/4 water from the pot into the pesto and pulse. Scrape the sides of the processor, then pulse a final time.

Drain pasta and mix in pesto.

pesto

I like to saute about 6 quartered mushrooms and stir into the pasta and pesto. I sauteed the mushrooms and then added the garlic to the frying pan for a minute.

 

Tortellini Salad for 10 Hungry Dancers


As one of the parents bringing lunch for my daughter’s dance company rehearsal, I made this easy vegetarian tortellini salad today. I bought all of the ingredients at Trader Joe’s (TJ). I used their frozen basil cubes because are superior to dried basil when it’s hard to find fresh basil in winter.

Ingredients:



1 pound fresh green beans

3 10-oz packages cheese tortellini

2 14-oz cans artichoke hearts, slice in quarters

1 12-oz jar TJ artichoke heart antipasto

2/3 cup dry toasted pine nuts (pignolias)

1/3 cup fresh grated parmesan

red pepper flakes, several shakes to taste

1 lb green beans cut up. Cook with tortellini for 6 minutes

1 6-oz can sliced black olives

2 cubes each frozen minced garlic and basil (if fresh is available, use 2 tsp each, minced)

2 Tb fresh lemon juice (juice of 2 small lemons)

Trim ends and cut up fresh green beans into ½ inch pieces. Cook tortellini according to package directions: boil water, add 1 Tb salt and tortellini. Add green beans after tortellini has cooked for 2 minutes, then cook for 6 more minutes over medium heat, stirring occasionally.

While tortellini is cooking, chop artichoke hearts and mix with pine nuts, olive slices, artichoke antipasto and parmesan in a bowl.

Drain pasta and green beans. Separate 2 cups of hot pasta and green beans and mix with frozen cubes of basil and garlic if using. (You can skip this step if using fresh basil and garlic; just add them in at the end.) Run cold water over the rest of the pasta and beans in a colander until cool. Combine tortellini and add artichoke mixture. Add a sprinkle of red chili pepper flakes and the lemon juice.


Seven Vegetable Lasagna

This lower-fat lasagna is filled with delicious veggies, 7 in all if you use  Eggplant Marinara I put in fresh picked young squash when I made it in late summer.

Ingredients

1 recipe of Eggplant Marinara sauce (In a hurry or just too tired to do all that? Add one cup sliced mushrooms and 2 tsp. fresh basil to 2 jars of sauce.)

½ package lasagna noodles

One head of spinach or a 10 oz bag of spinach

3 small zucchinis

One 14-oz. can of artichoke hearts

16 oz container low fat ricotta cheese (Calabro is the best brand)

2 eggs

3 Tb. minced Italian parsley

12 oz. low moisture, low fat mozzarella cheese, grated or cubed

8 oz. Parmesan cheese, grated

1 Tb olive oil

Directions:

Wash spinach well and remove  long stems. Microwave it in a covered container for 1 minute until just wilted.

Slice squash thinly, then quarter slices. Drain artichoke hearts and slice thinly, then mix with squash.  Saute in olive oil with a sprinkle of salt for a few minutes until vegetables just begin to soften. Stir in spinach. Drain any liquid.

zucchini-spinach-and-artichoke-hearts-in-pan

Cook lasagna noodles according to package directions. Add 1/4 cup cooking water to homemade sauce. The starch in the water will help emulsify the sauce. In a colander, drain noodles well and rinse with cold water. Line up noodles flat on smooth kitchen towels. This will prevent them from sticking together.

Mix ricotta with beaten egg and parsley.

Spread marinara sauce on an 8 x 11 oiled baking pan.

Place lasagna noodles over sauce.

Spread ½ of the prepared ricotta over noodles

top with 1/3 the mozzarella and 1/3 the Parmesan.

Place half of the artichoke hearts, zucchini and spinach mixture over the cheeses.

Cover with sauce and noodles, then top with rest of ricotta, vegetables, and half the remaining sauce,  mozzarella, and Parmesan cheese.

Cover that with the rest of the sauce, noodles,  mozzarella, and Parmesan cheese.

Bake in 375’ over for 45 minutes, until cheese is bubbly and browning on top. Let cool before serving. Garnish with fresh basil. It’s even better the next day!

out-of-the-oven