Pasta with Spinach and Gruyere

Nothing beats pasta for quick weeknight meal!

  • 8 oz pasta
  • 1/2 c creme fraiche
  • 8 oz gruyere, grated
  • 16 oz baby spinach
  • 1/4 tsp garam masala
  • Salt and pepper
  • Pine nuts

Cook pasta according to package.

In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.

Serves 4.

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Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

  • 8 oz pasta or farro
  • 4 tsp sherry vinegar
  • 1 pint cherry tomatoes, halved
  • 6 oz mozzarella, cubed
  • 1/2 c torn mint leaves
  • 2 – 3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges
  • Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

Pasta with Scallops and Lemon Butter

7 oz fresh pasta

2 oz butter

1 tbsp oil

2 tsp lemon zest

2 tbsp lemon preserved lemon, minced

1 lb scallops

1/2 c parsley, minced

Bring a pot of salted water to a boil. Cook pasta al dente.

Melt butter and oil in a 12 inch skillet over medium heat. Add zest, preserved lemons and cook until soft. Add scallops and cook 1 min per side. Toss with Pasta. Stir in parsley.

Serves 4.

Spinach and Ricotta Gnocchi

These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.

12 oz frozen spinach, thawed and squeezed as dry as possible

1 1/2 c ricotta

1/2 c grated Parmesan

1 tbsp lemon zest

1 1/4 c flour

2 eggs

4 – 6 heirloom tomatoes, sliced thin

1/2 c Basil

salt and pepper

Olive oil

Toasted pine nuts

Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.

Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.

Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.

Serves 4.

Pasta with Cherry Tomatoes & Burrata


Another Melissa Clark winner!

6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
Salt
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste

Cook pasta according to package. Drain and reserve ½ cup of cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.

Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.

Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks

Serves 4.

Pasta with Kale, Chiles & Hazelnuts


This is adapted from Diana Henry's recipe. I upped the amount of kale and added some kalamata olives – so good.

6 oz pasta
Salt and pepper
8 oz baby kale
1/4 c olive oil
3 cloves garlic, minced
1/2 tsp chili flakes
Zest of an orange
1/3 c hazelnuts, toasted abs chopped
1 oz flat leaf parsley, minced
Grated Parmesan
1/4 c kalamata olives, minced

Cook pasta according to package. Reserve pasta water.

In a 12 inch skillet heat oil add garlic and peppers and gently sauté over medium heat for 3 minutes. Stir in kale and heat heat through. Add pasta, zest, parsley, and nuts. Serves topped with cheese and olives.

Serves 2.

Zucchini and Basil Pasta

This is great for a healthy weeknight dinner. It is ready in the time it takes to cook the pasta.

1/4 c olive oil
8 garlic cloves, minced
2 lbs small zucchini, quartered lengthwise, sliced
Salt
1 tsp Aleppo pepper
12 oz pasta
•2 oz Parmesan, grated
1 tbsp lemon juice
1/2 c basil leaves

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down, 12–15 minutes. Toss in 1 tsp. Aleppo pepper.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 c pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Serves 4

Two Cheese Pasta with Tomatoes

This is a summer dish – you have to use garden or farmers market fresh tomatoes here!

4 c chopped tomatoes
2 tbsp red-wine vinegar
2 cloves garlic, minced
½ teaspoon salt
8 ounces whole-wheat fusilli
1 c grated fontina cheese
½ c ricotta cheese
¼ c thinly sliced fresh basil

Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.

Cook pasta according to package directions. Reserve ½ c pasta water, then drain.

Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta.

Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Top with basil and a generous grinding of pepper.

Serves 4.

Pasta with Asparagus and Saffron

Another winner from Diana Henry. 

Ingredients:
Large pinch of saffron
1 tbsp butter
2 shallots, minced
3 1/2 oz dry vermouth
1 c chickeb stock
4 oz proscuitto, torn
1/2 heavy cream
Salt and pepper
Lemon juice
6 oz pasta
1 1/4 c asparagus, sliced thin

Put saffron in a cup with 3 tbsp hot water, set aside.

Cook pasta according to package. Add asparagus for the last 3 minutes.

Melt butter in a 12 inch skillet over medium heat, add shallots and cook till soft. Add the vermouth and boil until reduced to 3 tbsp. Add saffron water and stock and boil till reduced by 2/3. Add cream and boil until it costs back of a spoon, stir in lemon and remove from heat. Stir in drained pasta and asparagus.

Serves 4.

Grilled Zucchini, Burrata & Fregola

This dish is from Simple by Diana Henry, she is quickly becoming one of my favs. This dish is simple but rich tasting. You can get fregola in fancy shops or on Amazon.

4 Zucchinis, sliced 1/4 thick
Olive Oil
Salt and pepper
6 oz fregola pasta
7 oz burrata, torn
1 1/2 oz pecorino, shaved
1 bunch of basil, leave torn
1 lemon, juiced

Cook the pasta according to the package. 

Cook the Zucchini in a little olive oil over medium heat until golden on each side. You may needs to cook in batches.

Toss the fregola with 2 tbsp olive oil, zuks, burrata, pecorino, basil and lemon juice.

Serves 4.