Penne with Vegetables

The seasons have changed -- it is once again spring!  I'm excited to go through a different season for the first time in a few years.  I am enjoying the differences in produce at grocery stores with each season.  Asparagus is just now coming into season -- here is another recipe using this spring vegetable.

The written recipe below calls for fennel bulb.  It actually wasn't in the original recipe but I've been dying to buy fennel and use it in a recipe.  Based on what I had read about fennel I thought this would be a great recipe to experiment with the fennel.  I only used about 1/4-1/2 of a bulb (just in case I didn't like the taste of it).  But I LOVED it.  Next time I make this I will use more fennel.  It adds a minty flavour that works very well with the basil. 

Penne with Asparagus, Cherry Tomatoes, and Fennel bulb

8 ounces penne pasta
3 tablespoons EVOO
2 garlic cloves, minced
1 1/2 pounds asparagus, trimmed and cut into 1 inch pieces
1 small fennel bulb, diced
salt and pepper
2 cups cherry tomatoes
1 cup peas
1/2 cup chicken stock
1 cup freshly grated parmesan cheese
2 tablespoons fresh basil, chopped

1. Bring a large pot of water to boil.  Add salt.  Cook pasta until tender but still firm to the bite, typically 8-10 minutes.  Drain pasta, resverving about 1/2 cup of pasta water.

2. Meanwhile, in a large sautee pan heat EVOO over medium high heat.  Add minced garlic and cook until fragrant - about 1 minute.  Add the asparagus and fennel bulb.  Season with salt and pepper.  Cook until asparagus is slightly soft - about 4 minutes.  Add cherry tomatoes and pease.  Cook about 2 minutes.  Pour chicken stock into pan and bring mixture to a simmer.  Cook until the tomatoes just start to burst. 

3. Transfer vegetable mixture to a large serving bowl.  Add cooked pasta and most of the freshly grated cheese.  Toss well, adding reserved pasta water if needed.  Garnish with remaining cheese and chopped basil. 

YUMMO.
Bon appetit!

Cooking vegetables

Final product

Spring Vegetable Risotto

This recipe is coming out of a cookbook full of different risotto recipes that all sounded and looked amazing.  I chose this recipe because of the wonderful green vegetables.  They are cooked but remain a bit crisp and you get the lovely creaminess of the rice.  Unfortunately I don't have a copy of this cookbook so I'm writing this based on my memory of the recipe.
Spring Vegetable Risotto

6 cups chicken broth
1/2 cup - 1 cup white wine
generous 1 1/2 cups arborio rice (gosh.... it might be more than that.....???)
EVOO
1/2 medium onion, chopped
2 large zucchini squash, quarter and diced into 1-inch sections
1 large bunch of asparagus, chopped into 1-inch sections
4 green onions, chopped into 1-inch sections
3 tablespoons freshly chopped basil
2 large handfuls of sugar snap peas, trimmed and cut into 1-inch sections
(all vegetables should be similar in size to aid in an even cooking process.  1 inch or whatever...)
2 cloves garlic, finely minced
2 tablespoons butter
1/2 cup freshly grate parmesan cheese
salt and pepper, to taste
crush red pepper flakes, to taste

1. In large pot bring chicken stock to a simmer.  Keep warm.

2. In a large skillet heat couple tablespoons EVOO.  Add zucchini, asparagus, green onion, and sugar snap peas and sautee over medium heat.  Sautee until tender-crisp (but more tender than crisp), 5 minutes or so.  At the end of cooking add in the basil.

3. In another large skillet heat more EVOO and add onion and garlic.  Season with salt and pepper.  After a minute or two, add arborio rice.  Use wine if things start to stick.  Stir until rice is turning a translucent clear color -- then the true risotto process begins!

4. Add warmed chicken broth one ladle at a time into rice.  Stir constantly!!!!  Once most of liquid is absorbed by the rice, add the next ladle full of broth.  Stir slowly.  Always stir.  Season with a teaspoon or so of crushed red pepper flakes and more salt and pepper.  Continue stirring and adding broth until the rice has cooked down and becomes creamy and tender.  If you don't need to use all the broth, then you don't have to!

5. After finishing the broth process, add in 2 tablespoons butter and parmesan cheese.  Gently fold in until both are melted.  Add in the vegetable medley. 

YUMMMMO!!!
Bon appetit!

Sea scallops + vegetable risotto = the perfect meal!

Lite Pizza

Tired of the thick red pizza sauce that drowns the entire crust of pizza?  Here is a lighter alternative sauce that is perfect for a vegetarian pizza!

Pizza Sauce

2 tablespoons melted butter
1 tablespoon EVOO
3 tablespoons minced garlic (I used 3 smallish cloves)
2 tablespoons sun dried tomato pesto
2 tablespoons fresh basil, chopped
1 tablespoon grated parmesan cheese
salt and pepper

1 uncooked pizza crust
EVOO
1/4 of medium sweet onion, julienned
handful of fresh spinach, lightly chopped
1/2 small jalapeno pepper, julienned
handful of grape tomatoes, sliced
handful of button mushrooms, sliced
freshly grated parmesan or mozzarella cheese

1. Preheat oven to package instructions on pizza crust.

2. Combine melted butter, EVOO, minced garlic, sun dried tomato pesto, basil, and parmesan cheese in a small bowl.  Let flavors meld together while preparing vegetables.

3. Heat EVOO in skillet.  Add onion, mushrooms, and jalapeno pepper and sautee just until onions turn translucent.  (Just enough to cook a bit)

4. Spread sauce onto pizza crust.  Top with vegetables, including the grape tomatoes and spinach.  Sprinkle with grated cheese.

5. Bake in oven until crust is finished.

Bon appetit!

I chose to buy some premade crust instead of making my homemade version found here.  I've included a picture of what I bought.  It only baked for 4 minutes in the oven which is why I chose to lightly sautee the vegetables before building the pizza.  Next time I make this I will use a finer grater so the parmesan cheese isn't as thick in the sauce.  I will also strongly consider sauteeing the spinach so it cooks a bit.  The pictures of the pre-oven pizza and post-oven pizza look almost similar, and while it tasted excellent, I want my vegetables to be a bit more done.

The pizza crust I used.  It was light, easy to use, tasty, and only required 4 minutes in the oven. 

The sauce. 

Pre oven.

Post oven.  (Kinda looks the same, doesn't!?)