Special of the Day: Plenty of Pasta!

17 Sep Special of the Day: Plenty of Pasta!

Farfalle with Marinara and Garlic Roasted Vegetables

Farfalle with Marinara and Garlic Roasted Vegetables

George-Sydne-food-300x204

Autumn’s cooler evenings call for comfort food, and fewer entrees are easier than preparing a pasta dish, especially when you have a few super simple sauces in your recipe repertoire.

Stock up on several varieties of pasta for your pantry, pick up some fresh vegetables to roast and a protein of your choice to accompany a marinara, Alfredo or browned butter sauce you whip up in no time.

Cook the pasta in salted simmering water just until firm to the bite, al dente, and not too soft, then drain, toss with sauce and serve. The marinara and Alfredo sauces can be made ahead of time and refrigerated until ready to rewarm, but it’s best to make the browned butter just before using it.

Keep it simple with plenty of pasta options this fall, alternating sauces with different kinds of pasta and an assortment of produce to keep it interesting.

Put pasta on the dinner menu with this week’s Special of the Day: Plenty of Pasta and recipes for Farfalle with Marinara and Garlic Roasted Vegetables, Easy Alfredo Sauce and Pasta with Browned Butter and Crispy Sage.  Enjoy!

Recipes and food photography by Sydne George

Farfalle with Marinara and Garlic Roasted Vegetables

Farfalle with Marinara and Garlic Roasted Vegetables

Farfalle with Marinara and Garlic Roasted Vegetables

Recipe by Sydne George

(serves four)

1 tbsp. olive oil

2 cloves garlic

28 ounce can diced tomatoes

1 tsp. thyme

1 tsp. oregano

2 tbsp. red wine vinegar

1 tbsp. sugar

¼ tsp. salt

In a medium sauce pan over medium high heat, heat olive oil.

When hot, add garlic and sauté until golden.

Add remaining ingredients and bring to a simmer.

Simmer sauce for 20 minutes.

Remove from heat.

Serve over rainbow farfalle, cooked al dente, topped with Garlic Roasted Vegetables (recipe below).

Garnish with fresh basil leaves.

Enjoy!

Garlic Roasted Vegetables

1 yellow squash

4 small tomatoes

1 zucchini

2 cloves garlic, minced

Kosher salt

Freshly ground pepper

¼  cup extra virgin olive oil, divided

Preheat oven to 425 degrees.

Slice vegetables into ¼ inch thick slices of uniform length.

Brush large rimmed baking sheet with olive oil.

Arrange sliced vegetables in a single layer to cover pan.

Distribute minced garlic over sliced vegetables.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast vegetables in preheated oven for 20-30 minutes until browned nicely.

Remove from oven.

Serve over farfalle with marinara.

Garnish with fresh basil leaves.

Enjoy!

Pasta with Browned Butter and Crispy Sage Leaves
Pasta with Browned Butter and Crispy Sage Leaves

Pasta with Browned Butter and Crispy Sage Leaves

(Delicious drizzled over ravioli or tortellini, too.)

Recipe by Sydne George

(serves four)

Colorful pasta of your choice, cooked al dente, according to package directions

½ cup butter

1 tbsp. fresh sage leaves, minced

Additional whole sage leaves for garnish

Heat a medium-sized sauté pan over medium heat until hot.

Add butter and let melt.

When butter has melted, add minced sage leaves and continue cooking over medium heat just until butter begins to brown, swirling pan occasionally and watching carefully to prevent overbrowning.

Remove from heat.

Arrange cooked pasta on dinner plates.

Drizzle pasta with Browned Butter with Crispy Sage Leaves. Garnish with additional fresh sage leaves

Enjoy!

Easy Alfredo Sauce

(Great with grilled chicken or shrimp, too.)

Recipe by Sydne George

(makes 4 cups)

¼ cup butter

2 cloves garlic

3 tablespoons flour

1 ½ cups chicken stock

1 cup heavy cream

1 cup grated Parmesan cheese

Melt butter in medium saucepan over medium high heat.

Add garlic and cook until soft.

Whisk in flour until smooth.

Whisk in chicken stock and bring to a simmer, cooking until slightly thickened.

Add cream and cheese and stir until smooth.

Season with salt, to taste.

Transfer to covered plastic container and refrigerate until ready to use.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.

 

No Comments

Post A Comment