I saw this recipe and thought it sounded like spring, so I had to try it.
Bowties with Sugar Snaps, Lemon, and Ricotta – from Smitten Kitchen
Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese (Loverman forgot this…)
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)
Verdict: 2.5/5 – Due for a do-over. Like I said, Loverman forgot the pecorino. Without it, it was somewhat bland. Also Loverman didn’t cut up the sugar snaps, which made it awkward to eat. He liked it with the mint and the pepper.
I recently made dinner for my dad, but don’t worry! Mom hasn’t been left out! Today is her birthday (happy birthday, Mom!), so a few days ago I had her over and made her lunch.
Creamy Lemon Mac Primavera (from All Things Mac and Cheese)
8 ounces penne pasta (I used corn and rice elbows)
1 tablespoon butter
1 carrot, peeled and cut into matchsticks
1/2 cup red bell pepper, cut into matchsticks
1 small zucchini, cut into matchsticks (Loverman got a summer squash, so I used that instead)
Salt and black pepper to taste
1/3 cup Wisconsin ricotta cheese
1 tablespoon heavy cream (I used half and half)
1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
1 lemon, zest and juice
Cook pasta according to package directions until al dente.
Meanwhile, melt butter in small skillet; add carrot, bell pepper, zucchini, salt and pepper to taste. Cook over medium heat until vegetables soften but retain their bright color, about 5 minutes.
In small bowl, combine ricotta, cream and parmesan cheese; mix until smooth. Stir in lemon zest and juice.
Drain pasta and immediately toss with cheese mixture; stir in vegetables. Serve with additional parmesan cheese for topping.
Verdict: 3/5 – This claimed to only serve two, but both of us had seconds and there was still some leftover. The different vegetables added lots of texture elements, but the flavor was a little meh. The lemon was bright, a nice burst of citrus in this cold winter, but you definitely needed that extra Parmesan to punch things up.
I’ve talked before how certain foods and I have strained relationships. These foods are ones that I want to like more, but struggle to get my brain and my palate to meet. Avocado is one of those foods. I never liked guacamole, and only recently am I trying to nourish a pleasant relationship with this super-food. This mac seemed like the perfect chance to try to make things right.
Stovetop Avocado Mac and Cheese (by Two Peas and their Pod)
- 10 ounces dry elbow macaroni (I accidentally cooked the whole bag of corn elbows, so I eye-balled 10oz)
- 2 cloves garlic, minced
- 2 avocados, peeled and pitted
- 2 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Pepper Jack cheese
- Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese
VERDICT: 2.5/5 – Due for a Do-Over: Here’s the thing about avocados: They really need to be ripe. Not thinking this recipe would be made for another few days, hubby bought under-ripe avocados. This really detracted from the enjoyment of the dish – just big, unripe chunks that the food processor couldn’t manage to chop up because it was over-stuffed already. The flavors were good, but the texture was just mealy and unpleasant. I would try this again with ripe avocados. It still doesn’t compare, in my mind, to the other mac we had that featured avocado, but it still has the potential to be a good dish.
You know me. I make no secret about the fact that I’m gluten-free. Heck, I have a whole heading where I talk about different gluten-free pastas. But what might not have noticed is he fact that most of the recipes I make I’m adapting to be gluten-free from “normal” recipes. Sometimes that makes things go funny. Remember the mac and cheesecake? That was probably the disaster it was because of gluten-free pasta.
But every now and then I’m lucky enough to find a recipe made especially for those of us of the gluten-free persuasion. A recipe which takes into account the quirks of gluten-free pasta. And when it’s nice and easy like this one? How could I say no?
- 1 lb gluten-free macaroni, elbows or shells (DeLallo, for example) – I used Wegman’s brand of corn shells
- 1 cup (4 oz) grated cheddar cheese
- 4 oz soft goat cheese or cream cheese
- Kosher salt and freshly ground black pepper to taste – I suggest a heavy hand with these.
- Cook pasta in a large pot of boiling salted water until al dente.
- Spread cheddar in bottom of a large bowl. Dot with goat cheese. Drain pasta, reserving ¾ cup pasta water. Add drained pasta on top of cheeses. Pour ½ cup pasta water over pasta. Let stand 5 minutes. Gently stir until pasta is coated with sauce. If you’d like it creamier, add more pasta water, 1 Tbsp at a time. Season with salt and pepper.
VERDICT: 3/5 – I’ll admit, I was a little skeptical of how the mechanics of mixing the sauce would work, but it worked like a charm. The texture is a little one-note since there aren’t any mix-ins, but this is a great flavor. This would be one of those that serves as a great base for other flavors. I think chicken or mushrooms would be at home here, maybe even shrimp. It withstood warming up in the microwave, but by then it was a bit bland. I think use this as a base recipe and you’ll be much happier.
I made this recipe a few days ago, and already tonight I have a new recipe to update you with! We’re rich with mac and cheese in this house!
Summer isn’t the best season for mac and cheese, lets be honest. It’s so hot you don’t want to fire up the oven or load up on carbs. But there is an exception to every rule. I saw this recipe and decided with the lemon and fresh basil, it would be perfect for summer.
Lemony Ricotta Pasta with Basil (from The Kitchn)
- 1 pound pasta, small shapes, like rotini, penne, fusilli, and gemelli (I used corn elbows)
- 2 cups ricotta cheese, preferably freshly-made
- 1 cup freshly grated Parmesan cheese (I used Pecorino-Romano, as I tend to prefer it)
- 2 tablespoons good-quality olive oil
- Juice and zest of one lemon
- 1/2 teaspoon coarse salt (I used Kosher)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup loosely packed basil leaves, sliced into a chiffonade
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
In a metal bowl wide enough to fit over the top of the pot (or glass; that’s what I used), mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta’s cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.
When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
VERDICT: 3.5/5 – The flavor is pretty great, but I actually could do with more lemon. Maybe use lemon pepper or a lemon-flavored olive oil to amp things up. Also, while the flavor was there, the texture left me wanting. Maybe Loverman’s usual suggestion of chicken would work, but I think also shrimp or even tempeh would be at home here. But with the lemon, the basil, and the ricotta, this was a perfectly light meal for summer.
Here’s a question, Weekly Mackers: if I made a Twitter feed, would you follow it? I don’t have one right now, but I’m toying with the idea. Let me know either way!
- 12 oz. uncooked macaroni or other pasta I used corn shells
- 2 Tbsp. olive oil
- 1 small white onion, chopped
- 1 jalapeno, finely diced (optional) I left it out because I’m a wuss
- 3 cloves garlic, minced
- 1 (4 oz) can chopped green chiles (I should have chopped them; they were a little big from the can)
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can whole kernel corn, rinsed and drained
- 1 (12-ounce) can 2% evaporated milk
- 1 large egg
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. ground black pepper
- 8 oz. (about 2 cups) shredded Monterrey Jack or Colby Jack cheese (I used Monterrey)
- 1 avocado, peeled pitted and diced
- fresh cilantro, finely chopped (this is for garnish so I just used a pinch dried)
- tortilla chip strips (or crushed tortillas)
Heat a large stockpot full of salted water until it comes to a boil. Add the pasta and cook according to package instructions until al dente.
At about the time that you actually add the pasta to the boiling water, heat oil in a (separate) large saute pan over medium-high heat. Add onion and jalapeno (if using) and saute for about 5 minutes, until the onion is tender and translucent.
While the onion is cooking, add the evaporated milk, egg, cumin, salt and pepper together in a small bowl or measuring cup, and whisk until combined. Set aside.
Back to the saute pan. Once the onion is cooked, stir in the garlic and chopped green chiles and saute for an additional minute until the garlic is fragrant. Then stir in the black beans and corn, and saute for an additional minute.
Once the pasta is al dente, drain the pasta and add it to the veggie mixture in the saute pan. (Or you can do the reverse and add the veggies and pasta back to the stockpot and complete the recipe there.) Immediately stir in the evaporated milk mixture, and stir until the mixture is combined. Cook for 1 more minute until the milk mixture is heated through. Then add the shredded cheese and stir to combine.
Serve immediately topped with diced avocado and chopped cilantro and tortilla chips.
I think I’ve mentioned before that I like to use local foods when possible. I don’t make a hard and fast rule about it, but I think it’s nice to support local farms and businesses given the chance. So when a local publication, Edible Finger Lakes, featured a mac and cheese recipe using a regional cheese, I had to try it. If you can find a smoked Gouda with bacon from a creamery local to you, go ahead and use it, but ohmygoodness Yancey’s Fancy has all kinds of great cheeses, you should check them out.
Gouda Bacon Mac and Cheese (from Edible Finger Lakes)
- 1 1/2 cups small pasta like orzo, stars, or alphabet letters (I used twisty corn pasta)
- 1/4 pound bacon slices, cut in half length-wise – you may use more if you want crunch in your mac
- 1/4 cup flour (or gluten-free equivalent)
- Salt and pepper as desired
- 2 cups milk (I used skim)
- 2 cups shredded smoked Gouda – I used Yancey’s Fancy Smoked Gouda with Bacon
- 1/2 cup shredded Romano cheese
Bring a pot of water to boil and add the pasta, cooking until al dente. Drain and set aside.
In a large high-sided skillet, cook bacon over medium heat to desired crunchiness, draining on a paper towel and chopping roughly. Allow the reserved fat (roughly 1/4 cup) to cool slightly, then whisk in flour and desired salt and pepper until smooth. Slowly add milk, whisking constantly until incorporated. Gradually add the shredded cheese until melted and smooth.
Add the cooked pasta to the skillet and stir until the sauce evenly coats the pasta. If using additional bacon within the mac, add just before serving with a quick stir to incorporate. Divide into bowls and top with remaining bacon crumbles.