You Threw What Away?

That lovely jar of brown minced garlic that you've had for 10 years? What did you do that for? Good thing I kept mine so I can make delicious pasta dishes like these...


Linguine with Gremolada

Food and Wine Quick from Scratch
Yield: Serves 4
Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.
RECIPE INGREDIENTS
Grated zest from 2 large lemons (about 2 teaspoons)
Grated zest from 1 orange (about 2 teaspoons)
4 cloves garlic, minced
1/3 cup chopped flat leaf parsley
1 1/2 teaspoons lemon juice
3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup olive oil
1 pound linguine


DIRECTIONS
In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
In a large pot of boiling water, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.
VARIATIONS:
FOR THE LINGUINE WITH GREMOLADA AND CRAB:
Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.

FOR THE LINGUINE WITH GREMOLADA AND SHRIMP:
Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time.

FOR THE LINGUINE WITH GREMOLADA AND SCALLOPS:
Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops.


Nutrition Facts per Serving
Yield:
Yield: Serves 4
Calories: 554
Sodium: 642mg
Fiber: 4g
Carbohydrates, Total: 65g
Protein: 12g
% Cal. from Fat: 47%
Fat. Total: 29g




Shells with Gazpacho Sauce and Avocado

Food and Wine Quick from Scratch
Yield: Serves 4
The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender so you don't need to spend a lot of time cutting the vegetables into neat dice the way you do for traditional gazpacho.
RECIPE INGREDIENTS
1/2 cup chopped red onion
2 cloves garlic, smashed
1 jalapeno pepper, seeds and ribs removed (optional)
1/2 large red bell pepper, seeded
1 cucumber, peeled and seeded
1 pound plum tomatoes (about 5), seeded
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon wine vinegar
1/4 cup dried bread crumbs
1/4 cup olive oil
2 tablespoons chopped fresh dill
1 avocado
3/4 pound medium pasta shells


DIRECTIONS
In a food processor or blender, combine the onion, garlic, jalapeno pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.
SPICING IT UP: If you like your gazpacho a little spicier, try one of these quick additions:
  • Leave some of the seeds in the jalapeno.
  • Add a dash of Tabasco sauce.
  • Add a pinch of cayenne.

  • Nutrition Facts per Serving

    Yield:
    Yield: Serves 4
    Calories: 595
    Sodium: 1099mg
    Fiber: 8g
    Carbohydrates, Total: 84g
    Protein: 15g
    % Cal. from Fat: 35%
    Fat. Total: 23g





    Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce

    Food and Wine Quick from Scratch

    Yield: Serves 4
    A Middle-Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
    RECIPE INGREDIENTS
    2 tablespoons cooking oil
    1 onion, chopped
    2 cloves garlic, chopped
    1 pound ground lamb
    1 tablespoon ground cumin
    1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
    1 3/4 teaspoons salt
    3/4 pound whole-wheat spaghetti
    1/2 teaspoon fresh-ground black pepper
    1/3 cup chopped fresh mint or parsley


    DIRECTIONS
    In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
    In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
    Variation
    Whole-Wheat Spaghetti with Meat Sauce
    You can substitute 1 pound of ground beef for the ground lamb. Use the same procedure, but decrease the cumin to 1 1/2 teaspoons and use parsley rather than mint.


    Nutrition Facts per Serving
    Yield:
    Yield: Serves 4
    Calories: 607
    Fat. Total: 24g
    Fiber: 12g
    Carbohydrates, Total: 71g
    Sodium: 1143mg
    % Cal. from Fat: 36%
    Cholesterol: 75mg
    Protein: 33g


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