Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles

Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles

by Jack Bishop
     
 

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.

Pasta e Verdura—"noodles and vegetables"—offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will

Overview

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.

Pasta e Verdura—"noodles and vegetables"—offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks—and pasta eaters enjoy their favorite food.

From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces—Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives—with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store—bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.

Product Details

ISBN-13:
9780060932459
Publisher:
HarperCollins Publishers
Publication date:
08/01/2000
Edition description:
1ST QUILL
Pages:
336
Product dimensions:
7.37(w) x 9.25(h) x 0.92(d)

Read an Excerpt

Porcini Mushroom Sauce with Tomatoes

Serves 4

time: 40 minutes
best pasta choice: Rigatoni or other large, tubular shape

This recipe demonstrates the principle that a small quantity of a potent ingredient can go a long way. Here, regular white mushrooms receive a tremendous boost from just 1 ounce of dried porcini mushrooms and the soaking liquid used to rehydrate them.

Ingredients

1 ounce dried porcini mushrooms
1 pound fresh white mushrooms
1/4 cup olive oil
1 medium onion, minced
4 medium cloves garlic, minced
2 cups drained canned whole tomatoes, juice discarded
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley leaves
1 pound pasta
Freshly grated Parmesan cheese to taste

Instructions

1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

2. Place the porcini mushrooms in a small bowl and cover them with 1 1/2 cups of hot water. Soak for 20 minutes. Carefully lift the mushrooms from the liquid and pick through them to remove any foreign debris. Chop the mushrooms. Strain the soaking liquid through a colander lined with paper towels. Reserve the porcini mushrooms and the strained soaking liquid separately.

3. Wipe the fresh mushrooms with a paper towel to loosen and remove any dirt. Trim and discard a thin slice from the stem end of each mushroom. Thinly slice the mushrooms and set them aside.

4. Heat the oil in a large sauté pan. Add the onion and cook over medium heat until translucent, about 5 minutes. Stir in the garlic andcontinue cooking for another minute.

5. Add the sliced white mushrooms to the pan. Cook, stirring often, until they release their juices, about 6 minutes. Add the chopped porcini and their soaking liquid and simmer for another minute or two.

6. Coarsely chop the tomatoes. Add them to the pan along with the salt and pepper. Simmer, stirring occasionally, until the liquid in the pan thickens to a sauce consistency, about 15 minutes. Stir in the parsley. Taste for salt and pepper and adjust seasonings if necessary.

7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the mushroom sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.


Broccoli Rabe with White Beans and Tomoatoes

Serves 4

time: 30 minutes, after soaking and cooking the dried beans
best pasta choice: Orecchiette or small shells

A spicy tomato sauce is built around broccoli rabe that has been briefly wilted in hot oil. The addition of cooked white beans makes the sauce particularly hearty, perfect for a cold winter's night. Prepare your own white beans, soaked in advance as directed in this recipe, or use canned beans that have been drained and rinsed under running water to remove the gelatinous packing liquid.

Ingredients

1 cup dried navy or cannellini beans or
2 cups canned beans, drained and rinsed
2 medium cloves garlic, peeled, plus
3 medium cloves, minced
1 bay leaf
1 large bunch broccoli rabe (about 1 1/2 pounds)
1/4 cup olive oil
1/2 teaspoon hot red pepper flakes or to taste
2 cups drained canned whole tomatoes,
juice reserved
1 teaspoon salt
1 pound pasta
Freshly grated Parmesan cheese to taste

Instructions

1. If using dried beans, soak them in water to cover for at least 6 hours or overnight. Drain the beans and place them in a small pot. Add enough cold water to cover the beans by at least 2 inches. Add the whole garlic cloves and the bay leaf. Simmer gently over medium heat until the beans are tender, 45 minutes to 1 hour. Drain, discard the garlic and bay leaf, and set the beans aside. (The beans can be covered and refrigerated for several days. Bring the beans to room temperature before use.)

2. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

3. Discard the tough, thick stems from the broccoli rabe. Tear large leaves in half and break florets into several small pieces. Rinse the broccoli rabe under cold, running water. (If particularly sandy, soak the broccoli rabe in a large bowl of cold water, changing the water as needed until no grit appears on the bottom of the bowl.) Set the damp broccoli rabe aside.

4. Heat the oil in a deep saute pan. Add the minced garlic and hot red pepper flakes and saute over medium heat until the garlic is lightly colored, about 1 minute. Add the damp broccoli rabe and saute, stirring occasionally, until slightly wilted, about 4 minutes.

5. Coarsely chop the tomatoes and add them to the pan along with 1/2 cup of their packing juice and the salt. Use a spoon to gently break apart the tomatoes as they cook. Simmer until the sauce thickens, about 10 minutes.

6. Add the beans to the sauce and beat through for several minutes. Taste for salt and hot pepper and adjust seasonings if necessary.

7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

Meet the Author

Jack Bishop is a well-known cookbook author and food writer who writes frequently about vegetables for the New York Times and Cook's Illustrated and Natural Health magazines. His cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna. Jack and his family live in Sag Harbor, New York.

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