Posted by moderndaygourmet on August 20, 2009
I adapted this from something I read in Cooking Light.
4 strips bacon
2 teaspoons olive oil
1/2 small onion, chopped
2-3 cloves garlic, minced
1/2 pound rotini (or other pasta if you want)
2 ears fresh corn
1 pint grape tomatoes
1/4 cup Parmesan cheese
Cook the pasta in boiling salted water about 10 minutes. Drain. Meanwhile, cook the bacon in a large skillet until crispy. Remove from the pan, crumble, and remove all but 1 tablespoon of the bacon grease. Add the olive oil to the remaining 1 tablespoon of bacon grease in the skillet. Add the onion and garlic and cook until tender, about 5 minutes. Add the corn, zucchini and tomatoes and cook another 5 minutes or until the tomatoes burst. Add the cooked pasta and cheese and stir until combined. Serve with more cheese.
You could add some mozzarella cheese if you like at the end with the pasta, if you like your pasta dishes cheesier. I think as a light summer dish it is better without.
Posted in Pasta | Leave a Comment »
Posted by moderndaygourmet on November 3, 2007
This is similar to the butternut squash ravioli that I posted a while back, and I think I prefer it. I really just made this up and it ended up tasting great. I get tired of putting ravioli together so this is better if you want to simplify things. This time, I preboiled the noodles so the oven time ended up being only 30 minutes. I think you could just as easily not preboil the noodles and extend the oven time to one hour.
1 package lasagna noodles
1 1/2 cups butternut squash, diced and roasted
1/2 cup grated carrot
1 cups ricotta cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese, divided
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
Salt and pepper
3 cups milk
3 tablespoons flour
2 tablespoons butter
Boil 9 lasagna noodles about 10 minutes or until softened but not yet al dente. Drain and set aside.
Meanwhile, mash squash and combine with carrot, ricotta, parmesan, 1 cup mozzarella, egg, basil, and salt and pepper to taste. Set aside.
Heat milk in a Pyrex measuring cup in the microwave for 3 minutes, stirring after 2 minutes. Melt butter in heavy large saucepan and then add flour, stirring constantly with a whisk for 1 minute. Slowly add milk, and bring to simmer for about 8 minutes, stirring occasionally, until thickened. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
Spread a small amount of sauce (about 1/4 to 1/3 cup) in the bottom of a 13×9 pan. Place 3 lasagna noodles on top of the sauce. Add half the squash filling and spread to cover the noodles. Cover with half the remaining sauce. Add a layer of 3 more lasagna noodles and then the rest of the squash filling. Place the final 3 lasagna noodles on top of the squash filling and pour the remaining sauce over the lasagna. Bake at 350 for 30 minutes, uncovered. After 30 minutes, sprinkle with remaining 1 cup of mozzarella cheese and bake 10-15 minutes longer, until cheese is melted and bubbly.
Posted in Entrees - vegetarian, Pasta | Leave a Comment »