italian recipes – StyleNectar

Dearest Pasta Alfredo… it’s been way too long!

Pasta Alfredo

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago. I do not exagerate when I say it's as if I started some amazing miracle meds … I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams… not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant– Pasta Alfredo. I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl. Yikes! I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat…

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
1-2 cloves garlic
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic or Himalayan Sea Salt or to taste
Ground black pepper to taste
2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish

Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside.
Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste.
Pour alfredo sauce over the pasta noodles and toss to coat.
Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

Pasta Alfredo awaiting devourment

You may also enjoy: Beach Babes or Blueberry Coconut Smoothie

Food

Spring Spinach Pesto + a few Garden Snaps

Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious. Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make. Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.

Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto. I absolutely LOVE spinach pesto -even better than basil or arugula versions. I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie. Great trick! Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…

Slathered on sandwiches

Tossed with a beautiful gluten free pasta

Starring in a potato salad

Smeared on gluten free toast/crackers

Tossed with grilled vegetables…

Jim… I think it's time to harvest the rest of that spinach! We're already running low on our Spring Pesto supply:)

Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day! We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant! My husband has created the most magnificent world of beauty just outside our kitchen door.

Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!

Spring Garden Spinach & Chive Pesto

Ingredients:

8 cups fresh spinach packed (or substitute arugula, flat leaf parsley or basil)
1 cup fresh chopped chives (to help food processor out a bit)
3/4 of a cup walnuts and pinenuts (or substitute your favorite combo of nuts)
fresh vegan Parmesan
2 or 3 cloves garlic coarsley chopped (to assist food processor)
juice of 1/2 lemon- or an entire lemon- suit your taste- provides a beautiful freshness
1/4 cup extra virgin olive oil– or more to create desired texture
sea salt to taste
fresh cracked pepper to taste- just a wee bit

Method:

Pulse the greens and chives together in your food processor until the bulk of the spinach is reduced greatly.
Add the toasted nuts, cheese, garlic, lemon juice and olive oil and pulse until you achieve a desirable texture.
Season with sea salt and a WEE bit of fresh cracked pepper to taste.

Enjoy!

The Land of Spinach

Deep within the Land of Spinach

Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.

"Big Red", Jim's trusty wheelbarrow

Beet Greens

The Land of Beets

The Land of Carrots

Deep within the Land of Carrots

Purple Potato Blossoms ~ yes, the potatoes will be purple too!

Baby Peppers growing up near the gorgeous Land of Beets

The Land of Swiss Chard

Sun-drenched Pea

What are your favorite Springtime veggies?

Are you growing anything edible in your yard this year?

Food

Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.

Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.

Total perfection in every bite!

*As always, using the highest quality ingredients possible is key. Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Ingredients:

12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini– my new Fav!
1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid.
2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
5 cloves garlic
1/2 cup low-sodium chicken or vegetable stock
1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes.
Return pasta to the pot. Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes.
Add the grated Parmigano and toss once more.
Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.

Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.

Enjoy!

Recipe Tested & Approved from Ellie Krieger

Food

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna

My goodness! I'm not gonna lie… these pictures are making me famished!

I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.

Easy to throw together.

Unbelievably delicious.

Healthy.

And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row! Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:) She's right.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna Recipe (Serves 9)

Ingredients:

1 1/2 eggplants, diced
2 red peppers, seeded and diced
1 onion, diced
4 tablespoons high quality extra virgin olive oil
Sea Salt to taste
Freshly cracked black pepper to taste
1 cup ricotta cheese
6 cloves garlic minced
1/4 cup fresh flat-leaf parsley, chopped
1 (9-ounce/15 sheet) box no-boil, whole wheat lasagna (there are delicious, whole wheat pasta options available now, pressed on copper plates in Italy)
2 cups your favorite marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 cup freshly grated Parmigiano Reggiano

Method:

Pre-heat oven to 450F. Meantime, combine diced eggplant, peppers and onions with the olive oil & sea salt and fresh cracked pepper in a large bowl. Spread the vegetables out onto a large baking sheet covered with foil (for easy cleanup). Roast the vegetables until they are tender and just beginning to brown at the edges, about 30 minutes. Reduce the oven temperature to 350F.
In a small bowl, combine the ricotta, minced garlic and parsley. Add sea salt and fresh cracked pepper to taste.
Spoon 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish. Place 5 lasagna sheets over the sauce, overlapping to fit. Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce.
Repeat by layering another 5 lasagna sheets. Spoon another 1/2 cup sauce over second layer then spread remaining roasted vegetables over the 2nd layer.
Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle the Parmigiano Reggiano cheese on top.
Cover the baking dish with aluminum foil. Bake lasagna for about 35 minutes. Uncover, then bake until hot and bubbly, about 15 more minutes.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Question of the day…

What is your favorite "leftovers" recipe?

Roasted Vegetable 3 Cheese Lasagna

Food

Company’s Coming! Pancetta Linguine Frittata Muffins

Company's Coming! Pancetta Linguine Frittata Muffins

There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book. Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring. A perfectly tailored black, silk dress… a ballerina bun. And recipes that can be made in advance and taste better reheated.

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years. Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love. In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles. I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine. Satisfying, yet small enough to stay light. Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

(Makes 12 Muffins)

8 ounces fresh (refrigerated) linguine
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced pancetta
5 ounces smoked mozzarella cheese diced
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped fresh, italian, flat-leaf parsley
2 cloves garlic minced
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg

Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
Bake until firm and cooked through, 30 to 35 minutes. Allow to cool for a couple of minutes and remove from tin.

Make ahead tip: To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

Pancetta Linguine Frittata Muffin about to be devoured!

Food

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!

Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.

Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

Swiss Chard Growing in our Kitchen Garden

Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:

Ingredients

2 tablespoons extra-virgin olive oil
1 pound gnocchi, prepared according to package directions
sea salt (for seasoning gnocchi water)
1 onion, sliced thinly
5 cloves garlic, minced
1/2 cup water
1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can cannellini beans, rinsed
1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
crusty bread for serving alongside
fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)

Method

Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
Enjoy!

Recipe adapted from Woman's Day

Do you have any veggies growing in your garden this season? I'd love to hear about them!

Tag Archive for: italian recipes

Posts