Currently viewing the tag: "pasta"

Sometimes – a lot of times – the most simple recipes can be sublime. Case in point: pasta with sugo agli spinaci. 

  • 2 bunches of spinach, de-soiled
  • 1 onion, peeled and thinly sliced
  • 6-8 tomatoes, diced
  • olive oil
  • 1/2 C organic chicken stock
  • 2 T fresh dill, chopped
  • 2 T fresh basil, chopped
  • freshly ground sea salt
  • freshly ground pepper
  • pasta

In a large, flat bottom pan, heat a splash of olive oil and cook your onions until they are lightly caramelized. Add in the tomatoes and simmer until they have softened and are beginning to lose shape. Pour in the chicken stock. Bring to a boil, reduce heat, and simmer until it begins to thicken. In the meantime, cook your pasta. For a chunky, rustic sauce such as this, I prefer pastas that have holes or twists so the sauce can stick to it.

Stir in your spinach leaves and cook until just past wilted. I use my leaves whole, but chop them down if you prefer. Toss in the cooked pasta and fold in the fresh herbs. Season to taste with salt and pepper.

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I love bacon. I paired it with some oil-softened sage leaves for a winning combination…and a super speedy dinner.

Sage- Bacon Pasta Sauce

  • 2 T olive oil
  • 3 T butter
  • 36 fresh sage leaves
  • 6 slices bacon
  • 2/3 C beer (or wine)
  • 4 cloves garlic, crushed
  • 1 large zucchini or 2 small, diced
  • 1/2 lb pasta with ridges (I used radiatore)
  • 1/2 C grated parmesan or other hard cheese
  • freshly ground sea salt
  • freshly ground pepper

Bring your water to a boil, then keep on a simmer while you make the sauce. Gently heat about 12 sage leaves in the olive oil – just to infuse the oil, not to fry the leaves. Dice the bacon and add it to your pan. Just as it’s starting to get brown, add about two dozen more sage leaves.

Put the chopped zucchini and crushed garlic into the pan and saute until softened. Pour in the beer. Allow the liquid to reduce a bit.  While the liquid is reducing, bring the water to a boil again and cook your pasta to al dente.  Add in the butter to the sauce.  Toss the pasta into the sauce until nicely coated and glossy.

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I am probably one of the least gadgety cooks ever. I don’t have a food processor, stand mixer, or bread machine. I have, but barely use, my hand mixer or my blender. But after I attended a raw food workshop, I decided that I wanted to make pasta out of vegetables and I didn’t have the patience – or knife skills – to cut them on my own.

Everywhere I looked, a spiralizer seemed a must for raw foodies to make “pasta” out of carrots, zucchini, or anything like that. But the least expensive spiralizer was fifty bucks and it went up from there. Then I realized that if all I wanted was something to cut “pasta”-like strands out of my veggies, I needed a julienne peeler.

Julienne Peeler. Photo by Camilla M. Mann

I found one and it was perfect for making zucchini “pasta”…and it only cost me twenty dollars.

This is an easy “pasta” salad. Julienne 4 zucchini and toss with olive oil, lemon juice, salt, pepper, fresh thyme, fresh mint, and raw sliced almonds. Feel free to adjust herbs to what you have on hand!

Zucchini "Pasta" Salad. Photo by Camilla M Mann

This is one of our favorite “no cook” meals.

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  • 1/2 pound orecchiette
  • 1 pound white mushrooms, cleaned and thinly sliced
  • 1 bunch spinach, rinsed and trimmed
  • 1 pound fava beans, seeds removed from pods and pods discarded
  • olive oil
  • salt and pepper

Directions: For the fava beans, boil a pot of water. Blanch the beans, drain, and rinse with cool water.  Carefully slip the skins off the beans and discard the skins, setting the beans aside. Cook pasta according  to instructions on package. Meanwhile, heat a skillet over medium heat. When hot, add olive oil. Add mushrooms and cook until tender, about 7 minutes. Season with salt and pepper. Remove from pan and set aside. Heat a bit more olive oil in pan and add the spinach and fava beans. Season with a bit of salt.

Cook until spinach leaves are wilted and fava beans are just tender. Add the mushrooms and pasta to the pan and toss together. Check for seasoning, and add more salt and pepper if necessary. Top with parmesan if desired!


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  • 1 head broccoli, chopped
  • 1 bunch dandelion greens
  • Kosher salt
  • 1 pound orechiette, penne or other pasta
  • 1/4 cup extra‐virgin olive oil
  • 4 cloves garlic, chopped
  • 1⁄4 cup marinated artichoke hearts, drained and finely chopped
  • Pinch dried red pepper flakes, or to taste
  • Freshly ground pepper and salt
  • 1⁄4 cup grated parmesan cheese


In a large pot, bring 2 to 3 quarts of water to a boil. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1‐inch pieces or strips. When the water comes to a boil, add 1 tablespoon of salt. Toss the pasta and greens into the boiling water; cook until pasta is al dente. Drain the pasta, leaving a little bit of water clinging to it. Meanwhile, in a large, heavy skillet, heat the olive oil over medium‐high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. Add the broccoli and sauté until just cooked. Add artichoke hearts and allow them to warm. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt and sprinkle with a dash of pepper flakes for heat. Serve immediately with a loaf of the thick‐crusted, whole‐grain bread. Sprinkle with parmesan cheese and enjoy!

(adapted from

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