Spicy, Lemony Spaghetti With Roasted Garlic Asparagus

31 01 2014

Get dinner on the table fast with this simple, fresh pasta dish. This spaghetti is bright and lemony, with a nice kick of heat. Serve it as a side along with a protein, or as a main dish like I have here with roasted asparagus. Delicious with a crisp white wine!

Spicy, Lemony Spaghetti With Roasted Garlic Asparagus

Spicy, Lemony Spaghetti With Roasted Garlic Asparagus

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 bunch asparagus, ends trimmed
  • Extra-virgin olive oil
  • 6 cloves garlic, chopped
  • Kosher salt
  • 1 lb whole wheat spaghetti
  • 1 Tbsp chili pepper paste
  • Zest and juice of 1 lemon
  • 1/2 cup grated parmesan cheese, plus more for serving
  • Fresh parsley, chopped
  • Red pepper flakes

Preheat oven to 425. Toss asparagus spears with olive oil, half the chopped garlic and kosher salt to taste. Roast 10-15 minutes.

Meanwhile, boil a large pot of water and season liberally with salt. Cook spaghetti to al dente according to package directions.

In a large saute pan, heat 1/2 cup of olive oil over medium-high heat. When the oil is shimmery, lower the heat and add the rest of the chopped garlic and chili paste, stirring constantly so garlic doesn’t burn. If you want it even spicier, add a pinch of red pepper flakes as well. Cook on low for 5 minutes, stirring often. Add the zest and juice of 1 lemon, and season with salt to taste.

Reserve about a cup of the pasta water, then strain the cooked pasta and add it to the chili-lemon oil in the saute pan. Toss spaghetti in the sauce over low heat, adding some of the pasta water to bring the sauce together. Remove from heat and add the grated parmesan.

Divide pasta among plates and garnish with parsley and a few red pepper flakes. Top with asparagus spears and serve with more grated parmesan.

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Zuppa di Scarola e Fagioli (Escarole and Bean Soup)

28 01 2014

This hearty soup is a staple in Italian households around the globe, mine included. You’ll find many versions, but the traditional recipes keep it super simple with escarole, beans, garlic, water and chili pepper. My version stays close to tradition, but I add a little proscuitto to flavor the oil, along with mashing some of the beans to thicken the soup. You can leave the proscuitto out for a meatless meal if you’d like. Grab a spoon, a glass of vino and get ready to be transported to an Italian bistro. Mangia!

Zuppa di Scarola e Fagioli (Escarole and Bean Soup)

Zuppa di Scarola e Fagioli (Escarole and Bean Soup)

The following serves 2-4 (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • Couple slices of thinly shaved prosciutto, chopped
  • 4 cloves of garlic, minced
  • 2 chili peppers, minced or red pepper flakes (My grocery store doesn’t always have chili peppers, but they sell minced chili peppers in a tube – which is actually easier! Use 2 Tbsp if you go for the tube option.)
  • 2 heads of escarole, thinly sliced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 5 cups low-fat, low-sodium chicken broth
  • Lemon oil
  • Parmesan cheese, grated

In a large pot or dutch oven, heat a few Tbsp of olive oil over medium heat Add prosciutto and cook until crispy. Reduce heat to low (allow the temp of the pot to decrease first so the following doesn’t burn) and add garlic and chili pepper, cook for a few minutes, stirring often. Season with salt to taste.

Next add the escarole and increase the heat back to medium. Saute and stir occasionally until completely wilted and the escarole has had time to absorb the flavored oil, 5 minutes. Season with a little salt to taste.

Add 1/4 of the beans and mash well with a potato masher. Add the rest of the beans (whole) and the broth. Bring the soup to a boil, then reduce to simmer and cook for 10 minutes. Taste and season with salt if needed.

Divide among bowls, top with a drizzle of lemon oil (or regular oil if you don’t have a flavored lemon oil) and lots of parmesan cheese. Serve with crostini for cleaning the bowl and a glass of vino! 🙂