Friday, October 22, 2010

Oscar Pasta (a variation) and Roasted Root Vegetables

We usually make Oscar Pasta with spinach and nutmeg, but we had a lot of cooking greens and thought we would try this recipe.  It was delicious as were the roasted root veggies.  Both fantastic dishes we would do again.

Pasta with Dark Greens (or Oscar Pasta)
2 pounds mix of broccoli raab, and Braising Greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt
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 greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside. In a large, heavy skillet or a wok, 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. (Take care not to let it burn or the dish will taste bitter.) Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings. [I put the cooked greens and other ingredients into the Magic Bullet and pureed them to make a kid-friendly pasta sauce]
* Recipe from Keewaydin

Roasted Root Vegetables
3 cups radishes, halved (use watermelon and Spanish Black if available)
2 cups turnips, in 1 inch cubes
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup water or white wine
1 tsp ground black pepper
3 tbs mustard
1 tbs honey
1 tbs tarragon
1 tsp garlic powder
Put Radishes and Turnips in a greased oven pan. Mix all other ingrediens in a bowl and spread on the vegetables, making sure to turn them so they are fully coated. Place pan in oven a 325 degrees for 45 minutes. Turn vegetables every 10 minutes. If dry add 1/4 cup water.
* Recipe from from "legoflamb"

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