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

pepper, and toss well. Toss in some grated cheese if you like. Serve right away.

INGREDIENT NOTE If you have a garden filled with herbs, you may want to add some other fresh herbs such as thyme, sage, marjoram, mint, chervil, oregano, or summer savory.

serving & menu ideas

Serve with one of the Crostini as a first course, or with Fresh Tomato & Mozzarella Salad on the side.

fettuccine with walnut pesto

Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.

SERVES 4 TO 6

TIME: 20 MINUTES

1 pound fettuccine or other pasta

WALNUT PESTO

1 cup chopped fresh or canned tomatoes

2 garlic cloves, minced or pressed

1 tablespoon extra-virgin olive oil

½ teaspoon salt

1 cup toasted walnuts

½ cup very thinly sliced fresh basil leaves (optional)

1 cup 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. Reserve about a cup of the pasta-cooking liquid and then drain.

Meanwhile, make the Walnut Pesto: In a blender or food processor, purée the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you’re using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.

serving & menu ideas

Serve with a simple green vegetable, such as broccoli or sautéed greens, or with a spinach salad with Caesar Dressing. Make Watercress Crostini to munch on until the pasta is ready.

pasta with caramelized onions & blue cheese

Here’s a simple supper to make in the chill of fall or winter, when the sweetness of the onions and the richness of the cheese is comforting.

SERVES 4 TO 6

TIME: 30 MINUTES

1 pound chunky pasta

1 tablespoon olive oil

6 cups chopped onions

1 teaspoon salt

¼ teaspoon black pepper

½ cup dry white wine, vegetable broth, or water

4 ounces crumbled blue cheese (1 cup)

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

Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly caramelized. (The larger your skillet, the faster the onions will caramelize. In a 12- or 14-inch skillet, the process may take less than 10 minutes. In a smaller skillet in which the onions are crowded, it could take 20 minutes.) Add the wine, broth, or water and continue to cook on low heat, stirring occasionally, until the pasta is done. If the onions begin to stick, add some pasta-cooking water.

When the pasta is done, drain it, reserving a cup of the hot water. Place the pasta in a serving bowl, add the onions (swirl some of the reserved water around in the skillet to get out every tasty bit) and the blue cheese, and toss together to melt the cheese and coat the pasta. Add more of the pasta-cooking water if you’d like it saucier. Serve hot.

serving & menu ideas

A salad with slightly bitter greens goes well with this sweet, rich pasta. Or toss endive with Toasted Pecan Vinaigrette. Peach Brown Betty is a sweet ending.

spaghetti with sun-dried tomatoes & pine nuts

This traditional southern Italian pasta recipe, with its base of aglio e olio, garlic and oil, is one of those rustic foods that presents like a gourmet dish. It’s made entirely with pantry items, so it’s a perfect last-minute supper.

Serves 4 to 6

TIME: 25 MINUTES

½ cup sun-dried tomatoes

1 pound spaghetti

3 tablespoons extra-virgin olive oil

8 to 10 garlic cloves, minced or pressed

¼ cup toasted pine nuts

¼ cup minced fresh parsley (optional)

salt and pepper to taste

grated Parmesan or crumbled ricotta salata (optional)

Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.

When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.

INGREDIENT NOTES Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).

serving & menu ideas

Have a tossed green salad and enjoy Mocha Sorbet for dessert.

pasta with artichoke hearts & feta

Feta cheese, garlic, and artichoke hearts are some of our favorite ingredients; here, they’re combined in a very simple pasta dish that packs a lot of flavor. For this dish, we make an instant creamy sauce by stirring hot pasta-cooking water into feta.

SERVES 4 TO 6

TIME: 30 MINUTES

1 pound pasta

2 cups chopped onions

3 garlic cloves, minced or pressed

2 teaspoons dried oregano

3 tablespoons extra-virgin olive oil

2 14-ounce cans of artichoke hearts, drained and quartered

¼ cup chopped fresh parsley

1½ cups crumbled feta cheese

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

Meanwhile, in a skillet on medium-high heat, cook the onions, garlic, and oregano in the oil, stirring frequently, until the onions soften and are