Tag Archives: pasta

Spinach and Mushroom Lasagna


This Spinach and Mushroom lasagna is a great vegetarian alternative to the classic meat lasagna.


12 lasagna noodles

2 T. butter

1 T. extra virgin olive oil

1 clove garlic, minced

4 lbs. mushrooms, washed and sliced

2 lbs. spinach

2 T. butter

¼ c. flour

2 c. half and half

¼ t. nutmeg

1-16 oz. carton ricotta cheese

1 egg

½ c. grated parmesan cheese

¼ c. fresh basil, sliced thinly

8 c. grated mozzarella cheese


Preheat oven to 350o F. Cook lasagna noodles in boiling, salted water until al dente. Drain. In a large skillet, melt butter and olive oil and sauté garlic, mushrooms and spinach until mushrooms are tender and spinach is wilted. In a sauce pan over medium heat, make the white sauce. Melt butter and stir in flour and nutmeg. Whisk in half and half until smooth, well-blended and cook over low heat until slightly thickened. In a small bowl, combine ricotta cheese, the egg, grated parmesan cheese and fresh basil and stir until well-blended. To assemble: Line a baking dish with one layer of lasagna noodles, slightly overlapping them. Spread one half of the spinach mixture over the noodles. Pour 1 c. of the white sauce over the spinach mixture. Sprinkle with half the grated mozzarella cheese. Dot with spoonsful of the ricotta cheese mixture. Place a second layer of overlapping lasagna noodles on top of the ricotta. Spread the second half of the ricotta over the noodles. Put the remaining spinach mixture over the ricotta and pour the rest of the white sauce on the spinach mixture. Sprinkle the rest of the mozzarella cheese on top. Bake for 30 minutes. Serves 8.

Linguine with Fiddleheads, Tomatoes and Pesto


1 pound fiddlehead ferns

1 pound linguine pasta

4 oz. prepared pesto

3 tablespoons olive oil

1 c. grape tomatoes, sliced in half

1 c. yellow cherry tomatoes, sliced in half

2 scallions, thinly sliced

1/4 t. cayenne pepper

Fresh parmesan cheese, grated



In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).

Drop linguine into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.

Meanwhile, in a large skillet, heat olive oil over medium high heat. Saute fiddlehead ferns, green onions, and tomatoes for 2 minutes. Add pasta and pesto to skillet. Season with cayenne pepper and salt to taste. Stir gently to heat through and to coat pasta with sauce.  Garnish with parmesan cheese.  Serves 4.



Wild Mushroom Agnolotti with Truffle Cream Sauce


8 oz. fresh wild mushroom agnolotti

1/2 c. heavy cream

2 T. white truffle oil

Salt & pepper to taste

1/4 c. shredded Pecorino Romano cheese



Cook pasta in boiling, salted water according to package directions.

While pasta cooks, heat butter in a large skillet. Stir in heavy cream and truffle oil. Bring sauce to a low simmer. Season with salt and pepper to taste; add additional heavy cream or truffle oil, if desired. Drain pasta and toss with sauce. Garnish with shredded cheese.

Angel Hair Pasta with Lemon Sauce



1 lb. angel hair pasta

6 large lemons
½ cup butter
Mint leaf


1 cup fresh parmesan cheese, grated
1 1/2 cups light cream
¼ c. Italian flat-leaf parsley, finely chopped


Using a vegetable peeler, remove thin strips of peel from the lemons and cut into fine julienne strips. Juice the lemons and reserve the juice. Melt the butter in a saucepan. Add the lemon peel and mint leaf.  Add lemon juice and simmer on medium for 3-5 minutes.  Add dry pasta and ¼ c. water. Stir with wooden spoon until pasta has almost absorbed all of the liquid and has softened. If necessary, add more lemon juice or water until the pasta is tender. Add parsley, a dash of salt and the grated cheese. Add cream, reduce heat and cook for approximately 5-6 minutes until the liquid has reduced and is thickened.  Serve garnished with a sprig of mint. Serves 4-6.

Pasta Frittata


1 c. cooked spaghetti or other left-over pasta

3 eggs

1/4 c. grated Parmigiano cheese

1/4 lb. Italian sausage, cooked and sliced

4 oz. shredded mozzarella cheese

1 t. sausage drippings or 1 T. olive oil


Cut cold, cooked spaghetti into small pieces.  Beat eggs, stir in spaghetti, cheese, sausage, cheeses.  Heat olive oil in an 8-inch non-stick skillet.  Pour in spaghetti mixture.  Fry five minutes or until brown and crisp.  Slide out of pan into plate; turn back into pan and fry other side for five minutes.  Cut into 4 wedges.


Egg Tagliarini with Sour Cream Clam Sauce


1—12 oz. pkg. Egg Tagliarini

2-3 cloves, garlic, minced

1 c. butter, cut up.

2 cans (10 oz each) whole baby clams

1 c. sour cream (room temperature)

1/4 c. fresh flat Italian leaf parsley, chopped


Drain clams, reserving one T. clam liquid.  Into a large sauce pan, pour remaining liquid into pasta water.  Cook egg Tagliarini according to package directions. Drain and return to large sauce pan.  In a separate sauce pan over medium heat, sauté garlic in 2 T. butter.  Add remaining butter and heat until melted.  Add clams and reserved clam liquid.  Stir in sour cream. Heat but do not boil.  Add sauce to tagliarini and stir to coat pasta. Serve garnished with parsley. Serves 4-6.



Red Pumpkin Ravioli with Four Mushroom Sauce

Ravioli con Zucca Rosso

(Red Pumpkin Ravioli)



2 c. fresh Zucca rosso (red pumpkin), small dice (or you can use 1 c. canned pumpkin)

1 T. olive oil

½ c. Ricotta cheese

¼ c. Parmesan, grated

¼ c. Smoked provolone, grated 2 T. fresh basil, chiffonade

Pasta Dough:

1 c. flour

1 c. semolina flour

3 eggs

Egg wash:

One egg, beaten



Sauté pumpkin in olive oil until soft (if you are using canned pumpkin, you can eliminate this step). Stack basil leaves, roll and slice thinly into slivers. Combine all ingredients for filling and set aside while you make the pasta dough.

Using dough hook, combine all ingredients on low speed. Dough will be very sticky. Use disposable gloves to form dough into a ball and knead on flour-dusted surface until it is smooth. Cut a portion off with sharp knife. Dust with semolina flour and roll out pasta dough into a thin sheet using a rolling pin, pasta maker or pastry sheeter. Brush with egg wash. Place teaspoons of filling on dough at regular intervals. Place another sheet of pasta dough on top. Carefully, seal around the filling with your fingers. Using a heart-shaped cookie cutter, cut out the raviolis. Check seal again to remove any air bubbles. Pasta may be frozen on a cookie sheet and transferred to a zip loc bag for later use at this point. For service, boil gently in 4 quarts of salted water for 4-5 minutes or until they float. Recipe makes 30-40 pieces of ravioli, depending on size of cookie cutter. Can freeze any extra pasta dough that is not used. Serve with Sage Butter Sauce or Porcini Mushroom Sauce.

Sugo ai Quattro Funghi

(Four Mushroom Sauce)


1 large clove garlic, minced

2 T. Olive Oil

8 oz. Shitake Mushrooms, sliced

1 large Portobello mushroom, diced

½ c. dried Porcini mushrooms, rehydrated & diced

8 oz. Button mushrooms, sliced

1 T. fresh thyme, chopped

1 T. fresh basil, chopped

½ c. chicken broth

Salt & Pepper to taste

2 scallions, sliced


Sauté the garlic in a frying pan, add mushrooms and cook over low heat for 5 minutes. Add thyme, basil, and chicken broth and cook for another 5 minutes. Season to taste with salt and pepper. Spoon sauce over ravioli. Garnish with scallions. Serves 6.