A Light Version of Fettuccine Alfredo

Ingredients

5 ounces grated Parmigiano Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon grated lemon zest (optional)
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
1 teaspoon minced garlic (about 1 medium clove)
2 tablespoons unsalted butter
minced fresh parsley or chives

Method

  1. Combine cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest (if using) in a large bowl. Season lightly with salt and heavily with black pepper and whisk to combine. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions indicate for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest.
  3. Transfer pasta to the now-empty bowl. Add garlic and butter and toss to coat.
  4. Whisking constantly, slowly add 1-1/2 cups of pasta cooking water to bowl with cheese mixture. Transfer cheese mixture to the now-empty pasta cooking pot, scraping the bottom to make sure you get everything. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil and thickens, about 45 seconds. Season sauce to taste with more salt and pepper as desired.
  5. Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin sauce out as necessary.
  6. Serve immediately, sprinkled with minced herbs, black pepper, and cheese, and drizzled with additional olive oil.

Makes 4 servings.

Source: Serious Eats

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Kashgar Noodles

Ingredients

11 oz lamb shoulder
2 tablespoons peanut oil
2 red onions, sliced
2 green bell peppers, cored and cubed
2 garlic cloves, chopped
1-1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 lb very ripe, well-flavored tomatoes, seeded and coarsely chopped
1 lb thick fresh Chinese wheat noodles
sea salt and freshly ground black pepper

Method

  1. Trim the fat from the lamb. Cut the meat across the grain into 1/8-inch ribbons about 1-1/4-inch long.
  2. Heat the peanut oil in a wok, add the onions and bell peppers, and stir-fry for about 2 minutes until the onions are transparent but not soft.
  3. Add the garlic and cook for 30 seconds.
  4. Push the mixture to one side of the wok. Add the lamb, and cook until sealed on all sides.
  5. Add the cumin and allspice, cook for 1 minute to release the aromatic oils, then stir in the tomatoes and 2 tablespoons water. Cover and simmer for 5 minutes. Season with salt and freshly ground black pepper.
  6. Bring a large saucepan of salted water to a boil, plunge in the noodles and cook for 2 minutes until al dente. Drain thoroughly, then divide the noodles between 4 heated soup plates and top with the lamb sauce.

Makes 4 servings.

Source: Noodles and Pasta

Italian-style Penne Bake

Ingredients

1 lb penne pasta
2 cups plain yogurt, divided
3 tbsp white wine vinegar
2 cloves garlic, minced
3 tbsp fresh basil, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh parsley, chopped
1 tsp pepper
1/2 tsp salt
2 tsp hot pepper sauce
1 tsp dried chili flakes
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup green onions, chopped
1 red pepper, diced
3 medium tomatoes, seeded and diced
2 cups old white Cheddar cheese, shredded
8 eggs
1/4 cup Parmesan cheese, grated

Method

  1. Cook pasta according to package directions. Set aside.
  2. Combine 1/2 cup yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta.
  3. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
  4. Beat eggs until light and foamy.
  5. Stir in remaining 1-1/2 cups yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese.
  6. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown. Serve hot.

Makes 8 servings.

Source: Manitoba Egg Farmers

Chinese Mustard Greens with Fusilli

Ingredients

3-1/2 cups dried fusilli (small twists)
dash of olive oil
3 tbsp sesame oil
3 cloves of garlic, crushed
2 carrots, peeled and cut into ribbons
8 scallions, stalks removed and leaves shredded
5-6 tbsp dark soy sauce
3 tbsp toasted sesame seeds

Method

  1. Bring a large saucepan of water to a boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until the pasta is tender. Drain thoroughly, and set aside.
  2. To cut the carrots into wafer-thin ribbons, peel away the outside skin using a vegetable peeler, then continue peeling the carrot.
  3. Heat the sesame oil in a wok or large skillet, and add the garlic. Stir-fry for 30 seconds, then add the carrot ribbons. Continue to cook for 3-4 minutes, then add the shredded scallions. Cook for 2-3 minutes, stirring continuously.
  4. Stir in the soy sauce, sesame seeds, and the fusilli. Cook for a further 2 minutes, and serve immediately.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Somen Nests with Eggplant and Shiitake Mushrooms

Ingredients

2 small eggplants, cut into 1/2-inch thick slices
12 dried shiitake mushrooms
1 cup boiling water
1/4 cup vegetable oil
3-1/2 oz fresh enoki mushrooms
1 teaspoon dashi granules
1 tablespoon sugar
1 tablespoon white miso
1 tablespoon mirin (sweet rice wine)
1/2 cup water
1/4 cup Japanese soy sauce
11 oz dried somen noodles

Method

  1. Blanch the sliced eggplant in boiling water for 5 minutes. Drain and transfer to a plate and weigh down for 15 minutes to press out any remaining liquid. Pat dry.
  2. Soak the dried shiitake mushrooms in the boiling water for 10 minutes. Drain and reserve the liquid.
  3. Heat the oil in a large frying pan and cook the eggplant slices in batches until golden brown on both sides. Remove.
  4. Add the enoki mushrooms and cook for 10 seconds. Remove.
  5. Stir in the dashi, sugar, miso, mirin, reserved liquid, water, soy sauce and shiitake mushrooms and bring to a boil. Cover and simmer for 10 minutes.
  6. Cook the somen noodles in boiling water for 3 minutes or until tender. Drain.
  7. Place nests of the noodles onto plates, top with eggplant slices and the mushrooms, and drizzle with the sauce.

Makes 4 servings.

Source: Food Style – Noodles