Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

to include kalamatas for their rich, briny taste, and some meaty big green olives. Olives stuffed with pimientos, garlic, or lemon peel will add bits of color and flavor.

serving & menu ideas

Pasta with Olives Piquant served with Lemony Green Beans makes a great meal, and it’s easy to prepare both in about 30 minutes. Or try Fresh Tomato & Mozzarella Salad, served alongside or tossed with the pasta.

pasta with tomatoes, summer & winter

Pasta with tomatoes may be the most fundamental and satisfying simple supper—it’s fast, versatile, and always good, time after time. In the winter, spaghetti and tomato sauce with cheese hits the spot. In the summer, we never tire of pasta with good ripe tomatoes, fresh mozzarella, and fresh basil.

SERVES 4

TIME: 25 MINUTES

1 pound pasta

Simple Tomato Sauce or Fresh Tomato & Mozzarella Salad

grated Pecorino Romano or Parmesan cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, prepare Simple Tomato Sauce or Fresh Tomato & Mozzarella Salad.

When the pasta is done, drain it and top with sauce and grated cheese, or toss with the tomatoes and mozzarella.

INGREDIENT NOTE Any shape of pasta is fine, but a short, chunky pasta goes best with Fresh Tomato & Mozzarella Salad, and tomato sauce is traditionally paired with long strands.

serving & menu ideas

A green salad is a tried-and-true accompaniment. Another tasty side dish is Lemony Green Beans. Have Sweet Spiced Nuts and a glass of port for dessert.

pasta with greens & ricotta

Mustard greens and broccoli raab (also called brocoletti di rape, rape, and rapini) are somewhat bitter, a good counterpoint to creamy, subtly flavored ricotta cheese.

SERVES 4 TO 6

TIME: 25 MINUTES

1 bunch mustard greens or broccoli raab (about 1 pound)

1 pound penne, fusilli, or other short chunky pasta

6 garlic cloves, minced or pressed

1 tablespoon olive oil

1 teaspoon salt

¼ teaspoon black pepper

15 ounces ricotta cheese

1 cup grated Pecorino Romano or Parmesan cheese

Bring a large covered pot of salted water to a boil. Meanwhile, remove the tough stems from the mustard greens and chop the leaves. If using broccoli raab, discard the bottom ½ inch of the stems and chop the rest. Rinse and drain the greens.

When the water boils, cook the pasta until al dente.

While the pasta cooks, in a large skillet or pot on low heat, cook the garlic in the oil until golden. Add a couple of handfuls of the still damp greens to the skillet and stir until wilted. Continue adding greens and stirring until all of the greens are in the skillet. Add some of the pasta-cooking water, if needed, to prevent sticking, and cook until the greens are tender but still bright green. Add the salt and pepper and remove from the heat.

In a large serving bowl, stir about ½ cup of pasta cooking water into the ricotta cheese and whisk until smooth. When the pasta is done, drain it, and add to the ricotta. Add the wilted greens and ½ cup of the grated cheese and toss well. Add more salt and pepper to taste. Serve topped with the rest of the grated cheese.

serving & menu ideas

Beet Salad or Carrot Salad with Raspberry Vinaigrette looks beautiful and tastes great with this pasta.

pasta with broccoli, edamame & walnuts

Shelled edamame (fresh soybeans) are available in the frozen food section of many natural foods stores and supermarkets. Whole wheat pasta is especially good in this dish. If you think you’ll be lucky enough to have leftovers for lunch tomorrow, instead of tossing the walnuts into the pasta, sprinkle them on top of each serving.

SERVES 4 TO 6

TIME: 20 MINUTES

¾ pound chunky pasta

¼ cup olive oil

4 garlic cloves, minced or pressed

3 cups bite-sized pieces of broccoli

1 cup frozen shelled edamame

¾ teaspoon salt

¼ cup chopped fresh basil, oregano, thyme, or marjoram

1 cup chopped toasted walnuts

salt and pepper

grated Parmesan or Pecorino Romano cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, warm 2 tablespoons of the olive oil in a large skillet on low heat. Add the garlic and cook for a few seconds. Add the broccoli with about ½ cup of the hot pasta-cooking water, turn the heat to high, and cook for about 2 minutes. Add the edamame, salt, and herbs. Continue to cook until the water evaporates and the broccoli is crisp-tender and bright green, about 5 minutes. Remove from the heat.

When the pasta is done, drain it. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts. Season with salt and pepper. Serve topped with grated cheese if you wish.

INGREDIENT NOTE In place of fresh herbs, add about 2 teaspoons of dried herbs to the skillet with the broccoli.

serving & menu ideas

Have some Butterscotch Icebox Cookies or a 5-Minute Milkshake for dessert.

fettuccine with fresh herbs

Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo)

SERVES 4 TO 6

TIME: 20 MINUTES

1 pound fettuccine or other pasta

¼ cup extra-virgin olive oil

4 garlic cloves, minced or pressed

½ cup minced fresh parsley

½ cup minced fresh basil

½ cup minced chives or scallions

½ teaspoon salt

½ teaspoon black pepper

grated Parmesan or Pecorino Romano cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, prepare the garlic and herbs. Warm the oil in a small pan on low heat. Add the garlic and cook for about a minute until the garlic is golden; don’t let it brown. Add the herbs and cook for about 30 seconds, stirring constantly. Remove from the heat, ladle about ½ cup of the hot pasta-cooking water into the pan, and set aside.

When the pasta is done, drain it. Place the drained pasta in a serving bowl, add the herb and oil mixture and the salt and