Esparguete com courgete, avelãs e passas

Romulo Yanes

Serve 4| Preparação: 15m | Tempo total: 20m

Ingredientes

• 400g esparguete
• 3 colheres (sopa) azeite
• 1/2 chávenas de avelãs, grosseiramente picadas
• 4 dentes de alho, finamente picados
• 700g courgetes, cortadas em finas meias luas
• 3/4 chávenas de passas
• sal e pimenta preta
• 1/4 chávenas de Parmesão ralado (30g)

Instruções

1. Coza a massa, de acordo com as instruções do pacote. Escoe e coloque de volta na panela.
2. Aqueça o azeite numa frigideira grande, em lume médio a alto. Adicione as avelãs, mexa continuamente, até começarem a mudar de cor, cerca de 3 a 4 minutos.
3. Adicione o alho, mexa, não o deixando queimar.
4. Adicione as courgetes e as passas, tempere com um pouco de sal e pimenta. Tape e deixe cozer, em lume baixo, até as courgetes estarem tenras, 4 a 5 minutos.
5. Adicione a mistura de courgetes à massa e mexa. Polvilhe com Parmesão antes de servir.

By Kate Merker,  July 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Scrambled Pasta

William Meppem

 

Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
• 3 tablespoons olive oil
• 1 green Italian frying pepper or 1 green bell pepper, thinly sliced
• 4 whole scallions, thinly sliced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 4 large eggs
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 teaspoon kosher salt
• 1/2 cup finely chopped fresh basil leaves
• crusty bread for serving

Directions

1. Cook spaghetti according to the package directions.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
4. Serve with grated Parmesan and crusty bread.

By Jane Kirby,  April 2003

 

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/scrambled-pasta-10000000659306/index.html

Spaghetti With Zucchini, Walnuts, and Raisins

Romulo Yanes

Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

By Kate Merker,  July 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Crab and chilli linguine

 

Simon Brown

"Ingredients:
600-700g linguine or spaghetti
2 garlic cloves, peeled
2-3 red chillies
Bunch of fresh parsley
Good dash of olive oil
200-300g fresh white crab meat
Zest of 1 lemon and juice of 2-3 lemons
Salt and pepper
Chilli flakes (optional), Parmesan and crusty bread, to serve

Method:
1. Bring a large pan of salted water to the boil, add the linguine or spaghetti and cook until al dente.

2. While the pasta is cooking, finely chop the garlic, chillies (remove the seeds first) and parsley. In a sauté pan, heat the oil gently and add the garlic, chilli and half the parsley. Cook for a few minutes on a low heat to let the flavours infuse, then remove from the heat and set aside.

3. Just before you drain the pasta, place the garlic, chilli and parsley back on the heat and, once hot, add the crab, remaining parsley, lemon juice and zest, and salt and pepper. Sauté for 1-2 minutes.

4. Drain the pasta, toss with the crab mixture and place on a pre-warmed platter (linguine cools quickly).

5. Scatter over chilli flakes, if you like, sprinkle with Parmesan and serve with crusty bread.
Words by Edith Bowman"

Fonte e imagem:
http://www.marieclaire.co.uk/lifestyle/recipes/433231/crab-and-chilli-linguine.html