I spent this past weekend at our cabin in Northern Arizona and as I was relaxing on the porch swing; listening to the birds chirping all around and watching the light drizzle come down I did some magazine browsing. It was really the perfect setting for skimming articles and clipping recipes.
Below is a recipe I saw while browsing through an old Food & Wine magazine. Lightly sauced and loaded with veggies it makes a great summer meal. What's even better....I'm going to pick one reader to receive a $25 gift card to Whole Foods Market so they can buy all the veggies to make this dish. (see below for details).
Pasta with Blistered Tomatoes
(adapted from Mario Batali)
2 bunches of Broccolini (about 1 1/4 pounds), thick stems halved lengthwise
1 garlic clove, sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
2 pounds chopped plum tomatoes
6 scallions, white and tender green parts only, cut into 1-inch lengths
1 bunch asparagus, cut into 1 1/2-inch lengths
1 pound spiral pasta
2 tablespoons unsalted butter
Large pinch of crushed red pepper
1/4 cup chopped flat leaf parsley
shaved ricotta salata cheese, for garnish
Preheat the oven to 425°. In a bowl, toss the Broccolini and garlic with 1/4 cup of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet.
In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet.
Roast the vegetables for about 25 minutes, until the Broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.
Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.
Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Return the pasta to the pot. Add the roasted Broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper.
Garnish with the shaved cheese and the remaining parsley and serve.
a Rafflecopter giveaway