The Martha Stewart Living Cookbook (43 page)

pasta
, rice,
AND
grains

soba noodles with vegetables and mint

SERVES 4

Coarse salt

8 ounces sugar snap peas, trimmed, strings removed

12 ounces soba noodles

1 tablespoon plus 1 teaspoon toasted sesame oil

1 tablespoon plus 1 teaspoon peanut oil

2 medium carrots (about ½ pound), peeled and shaved into thin strips using a vegetable peeler

1 teaspoon minced peeled fresh ginger

4 scallions, thinly sliced crosswise

1 tablespoon tamari soy sauce

¼ cup coarsely chopped fresh mint

Freshly ground pepper

1.
Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add the peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.

2.
Return the water to a boil; cook the noodles according to package instructions. Drain. Rinse the noodles with cold water; drain.

3.
Transfer the noodles to a large bowl. Add the oils; toss to combine. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

soba noodles with tofu, avocado, and snow peas

SERVES 4

1 2-inch piece fresh ginger, peeled and sliced into very thin strips

1 serrano or jalapeño pepper, seeded and sliced into very thin strips

¼ cup sugar

3 tablespoons fresh lime juice (about 3 limes)

2 tablespoons low-sodium soy sauce

1 package (14 ounces) extra-firm tofu, cut into ¾-inch cubes and patted dry

1 package (about 8 ounces) soba noodles

4 ounces snow peas, thinly sliced

1 teaspoon vegetable oil

1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips

10 to 12 chives, cut into 1-inch pieces

1 ripe avocado, pitted, peeled, and sliced

2 tablespoons sesame seeds

1.
In a small saucepan, bring the ginger, chile, sugar, and
¹
/
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cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.

2.
Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.

3.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.

4.
To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.

FIT TO EAT RECIPE
PER SERVING: 547 CALORIES, 20 G FAT, 0 MG CHOLESTEROL, 75 G CARBOHYDRATE, 822 MG SODIUM, 28 G PROTEIN, 7 G FIBER

pasta with scallops, garlic, grape tomatoes, and parsley

SERVES 4

Coarse salt

1 pound linguine or spaghetti

5 tablespoons olive oil

4 garlic cloves, thinly sliced

½ teaspoon crushed red pepper flakes

1 pound bay or sea scallops, tough muscles removed

1 pint container ripe grape tomatoes

Freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1 tablespoon unsalted butter

1.
Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving ¼ cup cooking water.

2.
Heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.

3.
Add the scallops to the pan (if using sea scallops, cut in half); sauté until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.

4.
Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

spinach linguine with walnut-arugula pesto

SERVES 6

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

2 small garlic cloves

3 ounces walnut pieces (about ¾ cup), toasted and cooled

4 ounces arugula, trimmed and roughly chopped

½ teaspoon coarse salt

1 ounce Parmesan cheese, finely grated (about
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/
₃
cup)

1 pound spinach linguine

1 tablespoon extra-virgin olive oil

Freshly ground pepper

1.
In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

2.
Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 415 CALORIES, 13 G FAT, 4 MG CHOLESTEROL, 59 G CARBOHYDRATE, 826 MG SODIUM, 16 G PROTEIN, 9 G FIBER

spaghetti with garden vegetables

SERVES 6 TO 8

3 tablespoons extra-virgin olive oil

2 large carrots, peeled and finely chopped

1 small red onion, finely chopped

2 large celery stalks, peeled and finely chopped

2 garlic cloves, crushed with the flat side of a large knife

1 cup torn fresh basil leaves

1 teaspoon crushed red pepper flakes

Coarse salt

½ cup dry white wine

2 small yellow summer squash, halved lengthwise and cut into ¼-inch-thick half-moons

2 small zucchini, halved lengthwise and cut into ¼-inch-thick half-moons

2 small eggplants, cut into ½-inch cubes

3 medium tomatoes, coarsely chopped

2 teaspoons chopped fresh marjoram

Freshly ground pepper

1 pound spaghetti or bucatini

Freshly grated Parmesan cheese, for serving

1.
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add ½ cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until the vegetables are caramelized, about 15 minutes.

2.
Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced, about 5 minutes. Add the yellow squash, zucchini, and eggplants. Cook 5 minutes. Add the tomatoes. Cover. Cook until the vegetables are tender, 10 to 12 minutes. Add the marjoram and ½ teaspoon salt; season with pepper.

3.
Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. Transfer to a large bowl. Add the vegetable mixture and remaining ½ cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

spaghetti with clams

SERVES 4

Coarse salt

1 pound spaghetti

2 tablespoons olive oil

2 garlic cloves, minced

1 small dried chile, crumbled, or pinch of red pepper flakes

1½ pounds littleneck clams, scrubbed

1 cup dry white wine

2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish

Juice of 1 lemon

3 tablespoons unsalted butter

Freshly ground black pepper

1.
Bring a large pot of water to a boil; salt generously. Add the spaghetti, and cook until slightly underdone, about 7 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Set aside.

2.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and chile; cook until the garlic is golden, about 2 minutes. Add the clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until the clams open. Stir in the parsley. Transfer to a bowl; set aside.

3.
Return the skillet to medium-high heat. Add the reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in the butter. Add the clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

spaghetti alla carbonara

SERVES 4 TO 6

Coarse salt

1 pound spaghetti

4 ounces pancetta, coarsely chopped

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 large eggs

½ cup freshly grated Parmesan cheese

¼ cup freshly grated Pecorino Romano cheese

Freshly ground pepper

1.
Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. While the pasta cooks, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

2.
Reduce heat to medium-low. Add the oil to skillet; heat until hot but not smoking. Add the garlic; cook until golden, about 3 minutes. Lightly beat the eggs in a large serving bowl; set aside. Add the pasta to skillet; toss. Transfer to the eggs. Add the cheese and pancetta; toss. Season with pepper.

NOTE
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

ravioli stuffed with fava beans, ricotta, and mint with brown butter sauce

MAKES ABOUT 3½ DOZEN; SERVES 6 TO 8

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.

3 cups shelled fresh fava beans (3 pounds in pods)

10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve

½ cup finely grated Parmesan cheese, plus more for sprinkling

¹
/
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cup finely chopped fresh mint

1 tablespoon fresh lemon juice

Coarse salt

Fresh Pasta Dough (recipe follows)

All-purpose flour, for dusting

Yellow cornmeal, for dusting

1 stick (8 tablespoons) unsalted butter

Freshly ground pepper

1.
Bring a large pot of water to a boil; add the beans. Cook until tender, 6 to 7 minutes. Transfer to an ice-water bath; let cool 1 minute. Drain; squeeze the beans from the skins. Transfer 2 cups of the beans to a food processor. Add the cheeses, mint, lemon juice, and ¾ teaspoon salt. Process until smooth. Refrigerate the filling at least 1 hour (up to 2 days).

2.
Divide the dough into 4 pieces. Dust 1 piece of dough with flour (cover the remaining pieces with plastic wrap). Set the rollers of a pasta maker to the widest setting; roll the dough through. Fold the dough into thirds; pass through again, narrow side first. Repeat until smooth, 3 or 4 more times. Run the dough through progressively narrower settings, using additional flour as needed, until very thin (at least 5 inches wide). Cut the sheet crosswise into manageable pieces.

3.
Dust 2 rimmed baking sheets with cornmeal; set aside. Place 1 piece of pasta sheet on a lightly floured work surface (keep the unused pieces covered). Space heaping tablespoons of filling 3 inches apart on lower half of sheet.