Everybody loves pasta. And during the nine days, it’s good to have some extra – and different – recipes up your sleeve. Try these three options. Your family won’t even notice you’re not serving meat.
Pasta with Eggplant, and Bell Pepper
1 1/4-pound eggplant, unpeeled, cut into 1 1/2-inch pieces
2 teaspoons salt
2 cups olive oil
4 large shallots, peeled, quartered
1 large red bell pepper
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)
2 large garlic cloves, finely chopped
8 ounces rigatoni or other tubular pasta
Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
Heat oil in heavy medium-sized saucepan over medium-high heat. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl.
Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.Lasagna RollsSauce:
2 tablespoons unsalted margarine
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmegLasagna:
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)Directions:
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce
over the bottom of the prepared dish. Lay out 4 lasagna noodles on a
work surface; then spread about 3 tablespoons of ricotta mixture evenly
over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down, without touching, atop the
béchamel sauce in the dish. Repeat with the remaining noodles and
ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls.
Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the
lasagna rolls. Cover tightly with foil. Bake until heated through and
the sauce bubbles - about 20 minutes. Uncover and bake until the cheese
on top becomes golden, about 15 minutes longer. Let stand for 10
minutes. Meanwhile, heat the remaining marinara sauce in a heavy small
saucepan over medium heat until hot, and serve alongside.Pasta with Feta Cheese and Spinach
2 teaspoons minced garlic
2 tablespoons olive oil
1 pound fresh spinach
4 ounces feta cheese, crumbled
1 roasted red pepper, cut into strips (optional)
2 (16 ounce) packages pasta of your choice (better with something like
shells than something like spaghetti)
In a medium-sized saucepan over a medium heat, sauté the garlic in the
oil. Add the spinach and continue sautéing until moisture has
evaporated. In the meantime cook and drain the pasta. Toss immediately
with the spinach, feta cheese and roasted red peppers, if using.This article was provided www.gourmetkoshercooking.com