Hello Again Myrna,

Hope you all like this as well. Penne is baked with asparagus, brocoli, bell pepper, prosciutto, sun-dried tomatoes, and Parmesan cheese for a colorful flavorful dish. Add the tasty Salad below and some fresh made Crusty Italian bread for a complete meal.

Penne Pasta with Veggies

Ingredients

• 10 ounces penne pasta
• 1 tablespoon and 1/2 teaspoon olive oil
• 5 ounces asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup and 1 tablespoon and 2 teaspoons fresh broccoli florets
• 1/2 cup and 1 tablespoon and 2 teaspoons chopped red bell pepper
• 1/2 cup and 1 tablespoon and 2 teaspoons chopped zucchini
• 1/3 cup and 2 tablespoons butter
• 1 tablespoon and 1/2 teaspoon minced garlic
• 3 ounces prosciutto, diced
• 1 cup and 3 tablespoons sun-dried tomatoes, packed in oil
• 5 ounces grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.
4. In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish.
5. Bake in preheated oven 30 to 40 minutes, until hot. Serves 6.

A marinated artichoke dressing and two types of olives are the highlight of this zesty romaine lettuce salad.

Spicy Italian Salad

Ingredients

• 1/2 cup canola oil
• 1/3 cup tarragon vinegar
• 1 tablespoon white sugar
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dry mustard
• 2 cloves garlic, minced
• 1 (8 ounce) can artichoke hearts, drained and quartered
• 5 cups romaine lettuce - rinsed, dried, and chopped
• 1 red bell pepper, cut into strips
• 1 carrot, grated
• 1 red onion, thinly sliced
• 1/4 cup black olives
• 1/4 cup pitted green olives
• 1/2 cucumber, sliced
• 2 tablespoons grated Romano cheese
• ground black pepper to taste

Directions

1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat. Serves 6.

Have A Wonderful Week My Friends,

Phil

Hello My Friends,

This evening we're trying a little something different. As we all know, the pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

Hello My Friends,

In this adaptation of the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

Spaghetti with Green Garlic and Olive Oil

Kosher salt
2 T bs. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 T bs. freshly grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.

Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano. Just the right Dinner for two.

Perfect alongside pastas and soups, this easy garlic and cheese mixture adds just the right amount of flavor to artisan breads.

Garlic-Parmesan Bread

8 Tbs. (1/2 cup) salted butter, softened
1/4 cup lightly packed finely grated Parmigiano-Reggiano
1 Tbs. extra-virgin olive oil
2 large cloves garlic, very finely minced or grated on a rasp-style grater
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
1 medium loaf artisan-style bread with a tight crumb (I like wide bâtard shapes, not baguettes)

Heat the oven to 425°F.

In a food processor or a large bowl, combine the butter, Parmigiano, oil, garlic, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Pulse a few times to blend but don’t overprocess or the butter might separate. If mixing by hand, mash together with a fork or a wooden spoon.

Slice the bread 1 inch thick, cutting almost but not all the way through the bottom crust, so it’s easy to pull apart. Spread a light, even coating of the butter mixture on both sides of each slice of bread. (You may not need all the butter; refrigerate any leftover for up to a week or freeze for up to three months.) Wrap the bread in foil and put the loaf on a baking sheet to catch any butter that runs out. Heat in the oven for about 15 minutes, then open the top of the foil to slightly crisp the top of the loaf, about 5 more minutes. Serve while hot. Yields One Loaf.

Have A Fantastic Day,

Phil

Hi Everyone,

Gremolata—a combination of lemon zest, garlic, and parsley—adds a nice, fresh touch to this and many other dishes. Try sprinkling it on a creamy pasta, risotto, grilled shrimp, sautéed spinach, or steamed green beans.

Linguine with Hot Chile, Caramelized Onion & Gremolata

2 Tbs. extra-virgin olive oil
1 large yellow onion, very thinly sliced
1/2 tsp. crushed red pepper flakes
Kosher salt
1 serrano or other fresh small, hot red or green chile, seeded and finely diced
4 oz. (1/2 cup) unsalted butter, cut into about 5 pieces
3 Tbs. fresh lemon juice
1 lb. dried linguine
1/3 cup roughly chopped fresh flat-leaf parsley
1 large clove garlic, finely chopped
1 tsp. finely chopped lemon zest
1/2 cup grated Pecorino Romano; more for sprinkling

Tip: Instead of grating the lemon for the gremolata, use a zester and then finely chop the long strips of zest with a chef’s knife. This zest is a little chunkier and easier to sprinkle.

Bring a large pot of well-salted water to a boil.

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and red pepper flakes, season with a big pinch of kosher salt, and cook, stirring frequently, until tender and nicely browned, about 15 minutes (reduce the heat to medium low if the onion is browning too fast). Add the chile and continue to cook for 1 minute. Turn off the heat, add the butter, and swirl the pan to melt. Add the lemon juice and another pinch of kosher salt. Keep warm.

Cook the linguine in the boiling water until al dente, about 10 minutes.

Meanwhile, make the gremolata: Combine the parsley, garlic, and lemon zest on a cutting board and chop them together with a chef’s knife until the parsley is finely chopped and mixed well with the lemon and garlic.

Drain the pasta and return it to its cooking pot. Over medium heat, add the onion mixture to the pasta and toss to combine. Add the 1/2 cup Pecorino, quickly toss again, and add salt to taste. Transfer the pasta to a platter or shallow bowls. Sprinkle liberally with the gremolata and more Pecorino and serve. Serves 4-6.

Have A Terrific Week,

Phil