Casarecce, Lemon, and Arugula. Fresh, Fast, The Easiest Summer Pasta Ever.

 
No one likes to cook on sweltering summer days, and I'm no exception, but sometimes there's no excuse, cook we must. Last week we had a short brutal heat wave here in Sonoma, where temps stayed at 100 + for a few days. It also happened to coincide with a visit from my cousins who live in Portland Oregon.

Things were cool and pleasant when they left the north. The first stop was in San Francisco at my cousin Amys' house where I heard it was cool and foggy. Then came Sonoma, the direct opposite of that. Of course we had certain blandishments that my 8 year old cousin just couldn't resist....mainly Tyrion. Kids and dogs are made for each other and speaking for Tyrion, he had the time of his life! High-fiving (the only trick Tyrion knows.)

So when not relaxing in air-conditioned comfort, my cousin had his heart set on going to Train Town, our local amusement park. It was over 100 degrees that afternoon  at 1:00 pm and we were nearly nearly the only people there. The last time they visited, my cuz was too little go on the rides he wanted  but this year it was roller coasters all the way, planes.

And hey, never ride a ferriswheel with metal seats, in shorts in blazing sun. It gets ouchy and that's putting it mildly. So after all that outdoor adventuring we wanted to eat something light, summery, and above all easy. Which brings me to Pasta with Lemon and Arugula. This is a no-recipe recipe, in that one can do almost anything with it. Dress it up, dress it down, eat it hot or cold. Here's what I did.

Here's What You Need:

1 Box of pasta. ( I used Casarecce shape, but Fusilli, or Penne would work well also.)
3 oz baby arugula
2 tsps lemon zest
3 Tbs olive oil
3 Tbs unsalted butter
3/4 cup of grated  pecorino or romano cheese
salt and pepper to taste

Here's What To Do:

Boil the pasta.

While that's happening, prep your lemons and arugula.

When the pasta is done, drain it and add it to a skillet filled with the arugula,.

Stir it around. The arugula will wilt. This is a good thing.
Now, add the lemon zest...

...the butter...

...lemon juice, and olive oil.

Mix everything together, so the pasta is well coated. Add salt and ground black pepper to taste.
Now for the cheese, mix that in now.

And there you are. Done and delicious.

Grind a few twists of black pepper on top and that's it. This makes up in a bout 20 minutes which is more than enough time to spend in a hot kitchen on a broiling summer day. I even sauteed a few shrimp in white wine and tossed those in. Don't be afraid to mess with this recipe because that's what a no recipe recipe is. A dish that is anything you'd want it to be.

Coming up next, we go back to the 18th century and a grand feast in search of a  palate cleanser.
Follow along on Twitter @kathygori

Super Easy Meatless Pasta For a Weekday Dinner, It Even Cleans Up Good For Company.

      
   It sure has been a while since posting here, and even though I have been cooking every day and working on all sorts of new stuff, I haven't shared anything.  Well, that ends today.  Things got bogged down because I had cataract surgery a month ago, and another for the other eye happens next week. We changed phone providers and don't even ask about that one, it's a regular mini series and now I can find my way to a certain strip mall in Petaluma blindfolded.
     
   So, back to what's cooking and a new favorite in the kitchen rotation around here. Since Alan has gone pescatarian, he's eating a lot more vegetables and pastas and fish and I'm always trying to make the transition easier for him, which is why I love this Portobello Mushroom  Bolognese. The mushrooms provide a nice meaty feel to the dish, and besides they are also delicious. The other thing I love about this, is that is cooks up super fast which is just what I'm always looking for on workdays. Who wants  to run from the office where I've been writing all morning and get behind a hot stove for a couple of hours? Not me. This recipe cooks up in almost as little time as it takes to boil the pasta water, so here we go.

PORTOBELLO BOLOGNESE

 

Here's What You Need:

 

3 or 4   Fresh Portobello Mushooms,  (about 10 oz) cut into 1 inch pieces
3 Tbs olive oil
2 large shallots peeled and thinly sliced
1 Tbs balsamic vinegar
2 Tbs tomato paste
2 Tbs unsalted butter
1/2 tsp red chili flakes
2 tsps chopped fresh rosemary
Parmesan cheese to taste
salt to taste
1 box Pappardelle Pasta

Here's What To Do:

Put the oil shallots and chili flakes in a skillet and saute them gently. When the shallots turn translucent add in the portobello pieces.

Stir them around gently until they soften and darken a bit.

Take the mushrooms off the flame and boil the water for the pasta.
While the pasta is boiling add the rosemary, balsamic vinegar, butter, and tomato paste to the skillet.

As soon as the pasta is done, drain it and scoop out 1/2 cup of pasta water. Add it to the skillet , turn up the heat a bit, and stir everything around until you have a sauce. This takes less than no time.
Now, add the pasta.

Using tongs, mix everything together well.

When it's all combined, serve it up with shavings of parmesan cheese  and bingo you're done.

 
    For anyone who'd like a peek inside  my kitchen and and interview check out this link on Cut Out and Keep

Coming up next , now that my summer crop is finally coming in, some fun with my Indian Garden and summer vegetables Indian style. Follow along on Twitter @kathygori