Vegetarian Italian Recipes - Cookie and Kate

Americano Cocktail

Kathryne Taylor — Fri, 12 Jul 2024 20:23:42 +0000

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing weekend afternoon sipper. The Americano is a unique spritz that strikes the elusive balance between bitter and sweet. This cold, bubbly drink is lovely on a hot day, yet the complex, warming flavors are equally welcome before Thanksgiving supper.

Americano cocktails are made with Campari, sweet vermouth and club soda. If you love a Negroni, this drink is right up your alley. The Americano is served in a taller glass with club soda instead of gin, and the Negroni is actually a derivative of the Americano. Don’t write off this cocktail if you don’t like Negronis, though (I don’t!). It’s like a Negroni light, and you can adjust it to suit your preferences.

Americano cocktails have nothing in common with Americano coffee, except that they were both popularized by Americans visiting Italy. Apparently, the Americano is based on another drink, the Milano-Torino, which is made with just Campari and Vermouth di Torino. There are several origin stories, and I’m not sure which one is true. All I know is that this is a nice cocktail! I hope you enjoy it.

Americano Cocktail Ingredients

These cocktails require four basic ingredients plus ice.

1) Campari

Campari is a vibrant red amaro. The brand describes the flavors as “Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.” Look for Campari near the liqueurs or other amaros at the liquor store.

2) Sweet vermouth, like Dolin

Sweet vermouth is dark red or brown, not clear. Dolin is my favorite brand for Americanos. It’s not as sweet as others like Carpano Antico.

Vermouth storage tip: Vermouth is wine, so it will go bad with time like all wines do (but will keep longer than a regular bottle, thanks to the brandy). Opened bottles of vermouth will keep well in the refrigerator for one to two months.

3) Club soda

Club soda provides some fizzy dilution. Any unflavored sparkling water will work, though I love Fever Tree or Topo Chico for their plentiful small bubbles.

4) Slice of fresh orange

A slice of orange offers a burst of fresh, familiar orange flavor and aroma. Don’t skip it. To maximize the orange flavor, you can gently run the peel of the orange around the edge of your glass before dropping it in.

How to Make an Americano Cocktail

Americanos are such an easy cocktail to make. You don’t need a cocktail shaker or any bartending experience.

To make one, fill a tall glass with ice. Pour in equal parts of Campari and sweet vermouth, then add a big splash of club soda. Gently stir with a spoon, then add a slice of orange. Enjoy.

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

The standard ratio is equal parts Campari and sweet vermouth. But who’s to say that you can’t tweak the recipe to your liking?

Make it less bitter

Campari’s bitter notes can take some getting used to. You can reduce the bitterness by using less Campari or balance it with extra sweet vermouth.

Make it less boozy

As written in the recipe below, the Americano cocktail is equally strong as a 1 1/2-ounce drink made with 80-proof liquor like vodka, gin, or tequila. To lower its alcohol content, use more club soda and less Campari and vermouth. Try just 1/2-ounce or 1-ounce each of the Campari and vermouth for a low-alcohol drink.

What to Serve with Your Americano

The Americano is commonly served as an aperitivo. Italian aperitivos are designed to stimulate the appetite before a meal. These cocktails are typically somewhat bitter, carbonated and more dry than sweet.

Serve your Americano cocktails with Italian or generally Mediterranean-flavored appetizers. Campari is bitter, and salty, sweet, creamy or fatty foods will take the edge off. You can’t go wrong with a cheese board.

Here are simple options that pair well:

Olives, Easy Tapenade or Kalamata White Bean Dip
Crusty bread Baked Goat Cheese or burrata (perhaps with olive oil or good jam)
Caponata with Crostini
Caprese Skewers or Mediterranean Tomato & Feta Dip
Fresh fruit, such as grapes, oranges and strawberries

More Fizzy Cocktails to Enjoy

Love the Americano? Here are a few more cocktail recipes I think you’ll appreciate.

Please let me know how you like your Americano cocktail in the comments! I’m always eager for your feedback.

Americano Cocktail

Author: Cookie and Kate
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 drink
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing sipper on a warm day. Recipe yields 1 drink.

Ingredients

1 ½ ounces Campari
1 ½ ounces sweet vermouth, like Dolin
2 ounces club soda*
1 slice of orange, for garnish

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Instructions

Fill a tall glass with ice. Pour in the Campari and sweet vermouth, then gently pour the club soda into the glass at a 45-degree angle to preserve the bubbles.
Gently stir with a spoon, and garnish with a slice of orange. Serve at once.

Notes

Make it lighter: For a lower-alcohol drink with a lighter flavor, use 1 ounce or less each of the Campari and vermouth.

Club soda recommendations: James Bond insists on Perrier, but I prefer Fever Tree or Topo Chico for the plentiful bubbles.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Spinach Artichoke Lasagna

Kathryne Taylor — Thu, 08 Feb 2024 20:01:37 +0000

Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.

This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.

I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.

This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!

Spinach Artichoke Lasagna Notes & Tips

You’ll find the full recipe below. Here are a few tips and options to be aware of before you get started.

This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.
I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.
You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.
If you don’t love artichokes or can’t find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.
The recipe below makes heavy use of a food processor, but if you don’t have one, you can use a blender.
If you don’t have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

While this lasagna already offers a serving of hearty greens, I always love a salad with lasagna. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette. For an American Italian restaurant-style dinner, make my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional option.

Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or perhaps your best bet is this stovetop recipe for Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).

If you’re not in the mood for green beans, try Perfect Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Perfect Roasted Asparagus when asparagus is in season (springtime).

For date night at home, you could end the meal with a special dessert. I love Betty’s Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it’s best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!

More Hearty Italian Recipes to Try

Here’s a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.

Please let me know how your lasagna turns out in the comments! I love hearing from you.

Spinach Artichoke Lasagna

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 minutes
Yield: 8 to 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 216 reviews

This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 to 9 servings.

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
½ teaspoon salt
¼ teaspoon red pepper flakes

Spinach artichoke mixture

2 cups (16 ounces) low fat cottage cheese
2 tablespoons olive oil
1 cup chopped red onion (about 1 smallish red onion)
¼ teaspoon salt
4 cloves garlic, pressed or minced
1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste

Remaining lasagna ingredients

9 no-boil lasagna noodles
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
Garnish: sprinkling of additional chopped fresh basil

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Instructions

Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

Notes

Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.

Make it gluten free: Substitute gluten-free no-bake lasagna noodles, such as Jovial brand.

Nutrition

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Lemony Kale Salad

Kathryne Taylor — Tue, 05 Dec 2023 19:37:04 +0000

Trust me, you need this lemony kale salad recipe. It might not look like much at first glance, but this hearty green salad is boldly flavored and just what you need to round out tonight’s dinner.

This simple kale salad features finely shredded Tuscan kale tossed in a bold, lemony dressing with freshly-grated pecorino romano or Parmesan cheese.

Tuscan kale goes by many names—you might know it as lacinato kale, dinosaur kale or cavolo nero (literally “black cabbage” in Italian). It’s less curly than standard kale, which makes it easier to stack, roll and thinly slice. Once prepared, this salad is almost slaw-like in texture. It’s really irresistible.

This food blog has no less than 22 kale salad recipes already, plus this kale salad roundup with tips. But the collection truly isn’t complete without this one, which draws heavy inspiration from the mother of all kale salads created by Joshua McFadden in 2007.

I always order a salad like this one when we eat at True Foods Kitchen. The main difference between this salad and the aforementioned kale salads is that this recipe omits the bread crumbs. I tried with and without, and the breadcrumbs didn’t do a whole lot in terms of flavor and don’t keep well on the salad for leftovers.

You’ll find the recipe and instructional video below. I’m also sharing my best tips that will help you create consistently flavored batches of salad, which is honestly tricky!

How to Make Lemony Kale Salad

Here’s the funny thing about kale—it’s sold in bunches that are not consistent by weight. Is this a kale-spiracy? Quite possibly. This recipe calls for specifically for one medium-to-large bunch of Tuscan kale, which is about eight ounces by weight. If your kale bunches are quite small, you might even need two of them.

The recipe offers a suggested range of lemon juice since kale bunches vary in size, and even a bit in flavor from one bunch to the next. We’ll start with one tablespoon, and you can add up to one more to taste at the end. You want the salad to taste a little puckery because the tartness of the lemon helps counter the bitterness of the kale.

You’ll need to finely shred and massage the kale for best results. This sounds fussy, but it’s not very difficult, I promise! Finely shredding the kale yields an awesome texture, which is improved further by massaging the kale. If you’ve ever struggled to eat a poky, large-leafed kale salad, this one is a totally different ballgame. You’ll find the full how-tos in the recipe below, and you can see these techniques in action in the video.

Pecorino romano vs. Parmesan: Pecorino is my top pick, but Parmesan will work if that’s what you have. They’re similar because they’re both aged hard cheeses, though pecorino is made from sheep’s milk and Parmesan is from cow’s milk. Pecorino has a sharper flavor and it’s more salty, so it really stands out more in this salad. The salty aspect is a plus because salt helps counter the bitterness of the kale (you can always add another pinch of salt, to taste, if needed).

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

This versatile kale salad will brighten any meal that’s on the heavier or more traditional side. It goes well with hearty Italian meals like Eggplant Parmesan, and creamy soups and pastas. Hear are just a few suggestions to make a full meal:

More Kale Salads to Enjoy

View all kale salads here. Below are a few select favorites (I love them all, though).

Please let me know how your kale salad turns out in the comments! I’d be delighted to hear from you.

Lemony Kale Salad

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews

Make this lemony kale salad! It’s a simple kale salad recipe featuring a bright lemon dressing and freshly-grated Pecorino Romano or Parmesan cheese. This boldly flavored kale salad is the perfect side salad to complement your meal. Recipe yields 4 to 6 side salads, and is easily doubled.

Ingredients

Lemon dressing

2 tablespoons extra-virgin olive oil
1 to 2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 medium clove garlic, pressed or minced
Several twists of freshly ground black pepper
Pinch of red pepper flakes (optional)

Kale salad

1 medium-to-large bunch of Tuscan kale (8 ounces)
⅛ teaspoon fine salt
½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese

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Instructions

In a small bowl, combine all of the dressing ingredients (use just 1 tablespoon lemon juice) and whisk to combine. Set aside.
To prepare the kale, fold the leaf so the larger rib side is out and pull the tough rib out from the kale to make each leaf into two separate halves. Stack a few leaves at a time and roll them up, from one short end to the other. Using a sharp chef’s knife, slice them as thinly as possible across the roll. Then use a chop or two to cut all of the rounds in half.
Transfer the chopped kale to a medium serving bowl and sprinkle it with the salt. Massage the leaves with your hands by lightly scrunching big handfuls at a time, over and over until the leaves are darker in color and fragrant.
Drizzle in all of the dressing, add all of the cheese and gently toss until thoroughly combined. Taste, and add more lemon juice if desired—it should taste pleasantly lemony and a little tart (the tartness helps cut the bitterness of the kale).
Ideally, let the salad rest for 10 minutes or more before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Notes

Make it dairy free/vegan: Substitute Easy Vegan Parmesan Cheese, to taste.

Nutrition

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Tomato & Chickpea Pasta with Goat Cheese

Kathryne Taylor — Thu, 28 Sep 2023 19:02:48 +0000

This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy.

It’s bursting with Mediterranean flavors—roasted cherry tomatoes, hearty chickpeas, creamy goat cheese, pops of briny olives, and garlic. Each one benefits from the heat of the oven, and the end result is just fantastic.

I love how this recipe comes together and I think you will, too. Basically, we’ll cook the pasta on the stovetop and roast the remaining ingredients in one baking dish. Stir it all together, add fresh basil, and you’re ready to eat. You’ll have plenty of time in between steps to tidy the kitchen or chat.

This recipe is a variation on last summer’s Baked Feta Dip with Cherry Tomatoes, which was inspired by the viral TikTok roasted cherry tomato and feta pasta and Deb’s version of it.

It’s always fun to see how recipes morph over time, and this one is a real winner. Please give it a try and let me know what you think!

Tomato & Chickpea Pasta Tips

This recipe comes together beautifully! You’ll find the full recipe below, but here are a few tips before you get started.

Choose small cherry tomatoes at the store, if possible. Grape tomatoes will work if that’s what they have. Bigger cherry/grape tomatoes have tougher skin that can be distracting in the final dish.

Be sure to salt your pasta cooking water. The water should taste a little salty, but doesn’t need to taste “like the sea” (if you’re taking that phrase literally, you’d have to use an incredible amount of salt). Use at least 1 teaspoon of salt here, or more. In my experience, if pasta water is insufficiently salted, it’s impossible to get that flavor back by adding salt later. Most of it gets poured out, anyway.

Arrange the garlic cloves (peeled but left whole) in one corner of the dish. That way, they’re easy to find later. They develop irresistible caramelize flavor as they roast, and we’ll simply smash them against the side of the baking dish when we’re done.

Leftovers keep well for up to four days. That’s my standard time frame for all recipes of this nature. Leftovers make a great lunch, warmed in the microwave or even served cold like pasta salad.

Watch How to Make This Pasta

What to Serve with this Pasta

This pasta dish is rather hearty and doesn’t need complex accompaniments. The easiest option is my Super Simple Arugula Salad, which goes with just about anything. This Chopped Greek Salad or Vegetarian Italian Chopped Salad would complement these flavors, and you can simplify the additions if you’d like.

Outside of salads, green beans are in season along with tomatoes. Try my Perfect Roasted Green Beans for a simple side that can roast in the oven with the tomato mixture, or my Green Beans Amandine for a special occasion.

More Tomato Pasta Recipes to Make

All of these fresh pasta recipes make use of ripe summer tomatoes. Make them while you still can!

As always, please let me know how the recipe turns out in the comments. I love hearing from you.

Tomato & Chickpea Pasta with Goat Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

This easy pasta recipe features cherry tomatoes, chickpeas, goat cheese, olives and basil! It’s bursting with fresh Mediterranean flavors. Recipe yields 6 medium servings.

Ingredients

8 ounces short-cut pasta noodles
One 4 to 5 ounce log of goat cheese
4 medium cloves garlic, peeled but left whole
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
2 pints (4 cups) cherry tomatoes – smaller tomatoes are better!
½ cup Kalamata olives, pitted and roughly chopped (optional)
⅓ cup extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for heat)
⅓ cup thinly sliced fresh basil

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven. Bring a large pot of salted water to boil and cook the pasta until tender according to package directions, then drain and rinse the noodles well with cool water.
Place the goat cheese in the center of a 9 by 13-inch baking dish. Arrange the garlic cloves in one corner so they’re easier to find later. Add the chickpeas, tomatoes, and optional olives around the goat cheese, in that order. Then drizzle the olive oil all over the mixture. Sprinkle with a pinch of salt, several twists of pepper, and the red pepper flakes, if using.
Bake for 20 minutes on the upper third rack, then place the dish on a heat-safe surface. Gently stir the goat cheese into the tomatoes and tuck the garlic cloves back down to the bottom of the dish.
Return the dish to the oven and bake for 12 to 15 more minutes, until the tomatoes are juicy and shriveling and the goat cheese is starting to turn golden on top.
Remove the dish from the oven. Carefully, using a fork, find each of the four garlic cloves and smash each one against the side of the pan. Gently swirl the cheese and tomatoes together.
Carefully transfer all of the tomato mixture to the pot of rinsed and drained pasta. Taste, and add a pinch or two of salt if desired (if you omitted the olives, you may want even more).
Sprinkle all over with fresh basil. Serve warm, or let the pasta cool to room temperature before refrigerating it for later. Leftovers keep well, covered and refrigerated, for up to 4 days.

Notes

Recipe adapted from my Baked Feta Dip with Cherry Tomatoes.

Make it gluten free: Substitute sturdy short-cut gluten-free pasta noodles.

Make it dairy free/vegan: Omit the goat cheese. Top the finished dip with a dollop of vegan sour cream, if you wish, and/or a heavy sprinkle of vegan Parmesan.

Nutrition

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Gaby’s Pasta with Peas and Pesto

Kathryne Taylor — Tue, 15 Aug 2023 22:28:27 +0000

Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have found this recipe in Gaby Dalkin’s latest book, Take It Easy. She sent me the book when it came out last fall and this recipe has saved us from ordering take-out several nights since then.

This pasta with peas and pesto comes together in under 30 minutes with basic ingredients and minimal fuss. It’s designed for frozen peas and it’s great with store-bought pesto. I can make this recipe with a toddler running around the kitchen, which really says something, if you know what I mean. Grace enjoyed the leftovers for lunch today.

I love how this recipe comes together with just one pot and one bowl. To make it, you’ll bring a large pot of salted water to boil for the noodles. In the meantime, you can quickly defrost frozen peas in a colander by running cool water over them in the sink.

The peas taste so fresh and nice because they are not cooked. Gaby simply instructs us to whisk together a sauce of olive oil, lemon, garlic and Pecorino Romano cheese. Then we mash up about half of the peas into the sauce, leaving the rest whole. Add the warm pasta to temper the garlic, stir in some pesto, and your dinner is almost ready to go. Thank you for this one, Gaby!

A Few Recipe Tips and Notes

You’ll find the full recipe below and it’s gloriously simple. Here are a few tips that might come in helpful:

Many pasta shapes will work. Ideally, choose a shorter pasta noodle with little nooks and crannies that can catch the peas. Options include reginetti or mafaldine (shown), fusilli, farfalle or papillon, shells, trumpets, or orecchiette. Whole wheat noodles and sturdy gluten-free noodles work well in this recipe. I used whole grain reginetti by Sfoglini, which I purchase at Whole Foods.

This recipe is designed for frozen peas. Once defrosted, they are already tender and mash easily. Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes. Gaby’s original recipe specified two cups of frozen peas (one 10-ounce bag), but if you love to maximize your vegetable intake like I do, you can use up to three cups (one 16-ounce bag).

Store-bought pesto is fine, or make your own pesto if you have the time. You’ll need up to 1/2 cup for this recipe. I like the Artisola organic refrigerated brand.

This recipe yields a lot (six generous servings). Bring the extra to your friends or cut the recipe in half, if desired. It keeps well in the refrigerator for up to 4 days.

To make this dish more substantial, add a few dollops of ricotta to individual serving bowls or top them with fried eggs. You’ll find salad and side dish suggestions below.

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

Colorful Roasted Vegetables: Roast these vibrant vegetables while you cook your pasta. The more veggies, the better!
Easy Tomato Salad: This tomato salad is simple to prepare and will liven up your plate of green pasta.
Italian Dressing or Classic Vinaigrette: Improvise a green salad with either of these oil-based dressings.
Super Simple Arugula Salad: Or make my go-to arugula salad, which is truly so simple that it’s ready in under two minutes.

More Fresh Green Pasta Dishes

If you love this simple pasta dish, try one of these next:

Please let me know how your recipe turns out in the comments! I love hearing from you.

Pasta with Peas and Pesto

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

This easy pasta recipe features peas and pesto. It’s made with basic ingredients (frozen peas and store-bought pesto) and tastes fantastic! Keep this recipe in your back pocket for busy weeknights. Recipes serves 6.

Ingredients

4 cloves garlic, pressed or finely chopped
⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
⅓ cup extra-virgin olive oil
2 lemons, 1 juiced and 1 thinly sliced into rounds
¼ teaspoon red pepper flakes, optional
Salt and pepper, to taste
10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
16 ounces short-cut pasta**
⅓ cup to ½ cup pesto, homemade or jarred
Fresh basil leaves, for garnish

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Instructions

In a medium bowl, whisk together the garlic, cheese, oil, lemon juice, red pepper flakes (if using), a couple pinches of salt, and plenty of black pepper.
Add the thawed peas and stir to combine. Taste and adjust the salt and pepper as needed. Use the back of a fork to roughly mash just half of the peas, and leave the other half whole.
Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Taste, and add more salt and pepper if necessary.
Top with the basil, lemon slices, and a light grating of cheese before serving.

Notes

Recipe lightly adapted from Take It Easy by Gaby Dalkin.

*How to thaw frozen peas: Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes.

**Pasta suggestions: Ideally, choose a shorter pasta noodle that has little nooks and crannies that can catch the peas. Options include reginetti (shown), mafaldine, fusilli, farfalle or papillon, shells, trumpets, or orecchiette.

Change it up: Dollops of ricotta cheese are a nice addition. This recipe is easily halved.

Make it gluten free: Substitute your favorite sturdy gluten-free noodle.

Make it vegan: Substitute vegan pesto (or make your own with this recipe but omit the cheese), omit the cheese and top with a generous sprinkle of my Vegan Parmesan Cheese.

Nutrition

The post Gaby’s Pasta with Peas and Pesto appeared first on Cookie and Kate.

Pesto Pasta Salad

Kathryne Taylor — Wed, 12 Jul 2023 10:29:27 +0000

This pesto pasta salad is destined for your next gathering. Or at least, that’s what I hope! This recipe is light and so fresh. It’s perfect for parties, picnics and weeknight dinners, from spring through fall. Leftovers keep well for lunch, too.

Pesto and pasta are the stars of this show, naturally. To make it a pasta salad, I added a pint of cherry tomatoes, a few handfuls of fresh arugula, and some cheese. I love salty feta in this recipe, though mozzarella and Parmesan are also great.

This pasta salad recipe includes homemade pesto made with a few little twists. Instead of pine nuts, I opted for more affordable pepitas (green pumpkin seeds). You can use pine nuts if you’d rather—or even walnuts or pecans.

I like to use half fresh basil and half fresh parsley, which tastes even more interesting and also cuts down on costs (buying lots of fresh basil can be expensive). You could certainly use all basil if you have an abundance growing in your garden. I also add some fresh lemon juice to brighten up the dish. Give it a try!

Pesto Pasta Salad Tips

The recipe below is simple and straightforward, but here are some notes before you get started.

Reserve some pasta cooking water. We’ll need up to 1/2 cup of the starchy pasta cooking water to help bring this sauce together. To help me remember, I always place a heat-proof glass liquid measuring cup in the sink next to the colander.
Rinse the pasta under cool water immediately after cooking. Rinsing the pasta reduces the amount of starch on the surface of the noodles, so they don’t clump together before you have a chance to toss them in pesto sauce.
To make this dish gluten free, simply substitute your favorite gluten-free noodles. A sturdy corn-and-quinoa blend usually works well in this type of dish.
To make it vegan, simply don’t add cheese. To make up for the substance and salty flavor that cheese provides, try adding olives and/or chickpeas to the dish.
Serve promptly. This pasta salad is best served within a few hours, but leftovers will keep relatively well in the refrigerator, covered, for up to four days. The only downside is that the arugula will wilt a bit with time.

Watch How to Make Pesto Pasta Salad

More Fresh Pasta Dishes

If you enjoy this pesto pasta salad, try these recipes next:

Please let me know how your recipe turns out in the comments! I love hearing from you.

Pesto Pasta Salad

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 6 to 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 40 reviews

This pesto pasta salad recipe is bursting with fresh flavor. It’s light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Ingredients

1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
1 pint cherry tomatoes, halved or quartered
3 handfuls baby arugula or spinach
Optional cheese: ½ cup or more crumbled feta cheese, little mozzarella balls or grated Parmesan
Optional additions: ½ cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
Freshly ground black pepper

Pesto

½ cup pepitas (hulled pumpkin seeds)*
½ cup packed fresh basil
½ cup packed fresh flat-leaf parsley or additional basil
¼ cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
½ teaspoon fine salt
⅓ cup extra-virgin olive oil

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Instructions

Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking together. Transfer the pasta to a large serving bowl.
Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 4 to 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (cheese, olives and/or chickpeas).
Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest. This recipe will keep well, covered and refrigerated, for up to 4 days.

Notes

Recipe adapted from Vegan Goodness by Jessica Prescott.
*Change it up: You can use pine nuts, walnuts or almonds in the pesto instead of pepitas (although the dish will no longer be nut-free, if that is relevant to you).
Make it gluten free: Use your favorite gluten-free pasta.
Make it dairy free/vegan: Just don’t add any cheese!

Nutrition

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Homemade Balsamic Glaze (Balsamic Reduction)

Kathryne Taylor — Tue, 13 Jun 2023 19:59:20 +0000

Did you know that you can turn basic balsamic vinegar into pure magic? Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It’s also know as balsamic reduction… or as I like to say, balsamic magic.

It has a dark, almost honey-like sweetness and complexity, with a hint of residual tartness. By reducing the balsamic vinegar, you decrease the sourness and make the sugars even more pronounced. The flavor is difficult to describe because it is uniquely its own.

Balsamic glaze is marvelous drizzled over ripe summer produce, like perfect red tomatoes, peaches or melon. Add some olive oil, flaky salt, and basil for a beautiful summer salad. I also love it over greens, roasted vegetables and homemade pizzas. You’ll find even more uses below, but the possibilities are up to your own creativity.

Now, if you’re already buying true aged balsamic vinegar that’s thick and syrupy, there’s no need to make balsamic glaze. It’s already there. My favorite affordable, thick balsamic vinegar is this one by Napa Valley Naturals (affiliate link/look for the bottle with “25 stars” on it).

If you have a bottle of basic runny balsamic vinegar—the kind that I grew up with—you can turn it into balsamic glaze in under 20 minutes. It keeps well in the pantry nearly indefinitely, so it’s a worthwhile little project. You’ll be glad to have it!

How to Make Balsamic Glaze

Balsamic glaze is quite simple to make at home. You’ll find an instructional video, tips and recipe below, but basically, you’ll gently simmer runny balsamic vinegar until it has reduced by about half.

Watch How to Make Balsamic Glaze

Balsamic Glaze Tips

Start with a decent runny balsamic vinegar. It needn’t cost a lot, but watch out for any strange additives in the ingredients list, like caramel coloring. I used Whole Foods 365 brand.
Use a small, heavy-bottomed pot. If your pot is too large, your vinegar can evaporate too quickly and scorch.
Run your exhaust fan. This recipe will make your kitchen smell like vinegar, and running your exhaust fan and cracking a window will help reduce the smell.
Reduce the heat as necessary to maintain a gentle simmer. As the volume of liquid decreases, continue dialing down the heat.
Stir often and keep an eye on the stove. It’s very easy to get distracted while making this glaze. Keep an eye on it so the vinegar doesn’t bubble over the pot or scorch over high heat.

Uses for Balsamic Glaze

Balsamic glaze is versatile. Balsamic glaze is wonderful drizzled over roasted vegetables, pizzas and flatbreads, and appetizers like the Tomato Basil Bruschetta shown above.

It also makes a stellar salad dressing. Start with a light drizzle of balsamic glaze, followed by a drizzle of good olive oil, finished with a sprinkle of flaky sea salt. This setup is great on fresh greens, as shown on this Super Simple Arugula Salad, as well as tomato, peach or watermelon salads. Try adding a drizzle on this Caprese Salad!

More recipes featuring balsamic reduction on Cookie and Kate:

Please let me know how your balsamic reduction turns out in the comments. I’m eager to hear how you use it.

Balsamic Glaze (Balsamic Reduction)

Author: Cookie and Kate
Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes
Yield: 1/2 cup
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Make your own balsamic glaze, also known as balsamic reduction, with this simple recipe! It’s easy to make with regular balsamic vinegar. Use a minimum of 1 cup vinegar for this recipe—it will yield half as much balsamic glaze (if you start with 1 cup vinegar, this recipe will yield ½ cup balsamic glaze).

Ingredients

1 cup (or more) runny balsamic vinegar

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Instructions

Bring the vinegar to a boil in a small, thick bottomed saucepan over medium heat.
Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes (or considerably longer if starting with more than 1 cup vinegar). You will likely need to dial down the heat over time.
Allow the reduction to cool. Drizzle as desired! Transfer leftover glaze to an air-tight jar and store in the pantry for up to 6 months.

Nutrition

The post Homemade Balsamic Glaze (Balsamic Reduction) appeared first on Cookie and Kate.

Green Goddess Tortellini Salad

Kathryne Taylor — Wed, 24 May 2023 21:33:28 +0000

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Tortellini Salad Vegetable Options

This tortellini salad is lovely with fresh spring and summer vegetables in any combination. The asterisks below denote vegetables that need to be briefly cooked (blanched) in the leftover pasta cooking water before using. The recipe includes instructions on how to blanch those veggies. You can use a combination of fresh and blanched vegetables if you’d like, such as fresh fennel and blanched asparagus.

Asparagus* (cut into 2-inch segments; for thick spears, cut them in half or quarter first)
Bell pepper (cut into short strips)
Broccoli* (florets thinly sliced)
Cherry tomatoes (halved)
Cucumber (quartered lengthwise and thinly sliced)
Fennel (thinly sliced)
Green beans*
Peas* (fresh or frozen)
Sugar-snap peas (thinly sliced)
Yellow squash (quartered lengthwise and thinly sliced)
Zucchini (quartered lengthwise and thinly sliced)

Watch How to Make This Pasta

More Fresh Pastas to Try

Below are a few more pasta recipes featuring fresh spring produce, or browse all pasta recipes here.

Please let me know how your tortellini salad turns out in the comments! I love hearing from you.

Green Goddess Tortellini Salad

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews

This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.

Ingredients

1 batch Green Goddess Dressing
2 packages (8 to 10 ounces each) spinach or cheese tortellini
1 teaspoon salt, more to taste
3 cups tender vegetables*
2 handfuls of baby arugula
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Lemon zest
Flaky sea salt, to taste (optional)

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Instructions

Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)
Meanwhile, prepare the dressing, and set it aside.
Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual.
If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well.
Rinse the warm tortellini well under cool running water and set them aside.
In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.
In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated.
To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about ¼th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.
Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.

Notes

Recipe inspired by Melissa Clark’s Green Goddess Pasta Salad.

*Vegetable options: Fresh vegetable options include thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and short strips of bell pepper. Vegetables that should be blanched include asparagus (cut into 2-inch segments; for thick spears, cut them in half or quarter first), peas (fresh or frozen), green beans, or broccoli (florets thinly sliced).

Nutrition

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Butternut Squash Mac and Cheese

Kathryne Taylor — Tue, 24 Jan 2023 20:48:49 +0000

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.

The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.

If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.

Butternut Mac and Cheese Ingredients

You’ll find the full recipe below. Here’s what you should know about the key ingredients before you head to the store.

Butternut Squash

Roast your squash in advance and this recipe comes together quickly. You can roast it a day before or earlier in the day—simply let it cool, then cover and refrigerate it for later.

Roast a large squash, and you’ll have twice as much squash as you need for this recipe. Freeze the other half for a future batch of mac and cheese! This recipe is flexible—use anywhere from one to two cups of mashed butternut squash per batch. (The recipe specifies two cups for max veggie power, but you certainly can use less.)

We’ll simply cut the squash in half and roast it until tender. Then peel off the skin, mash up the squash that you need, and drop it into the boiling water. Any little lumps will work themselves out while the pasta cooks. It’s like magic.

In a hurry? You can use one 15-ounce can of puréed butternut squash in place of the roasted squash. Or use one can of pumpkin purée (not pie filling) and follow my Pumpkin Mac and Cheese recipe instead.

Short-Cut Pasta

Again, this recipe is flexible and I’ve used a variety of pasta noodle shapes with success. My favorite, which you’ll see in the photos, is pipe rigate. Other options include macaroni noodles, casarecce, cavatelli, fusilli, and the like. To make this recipe gluten free, we successfully used Jovial brand’s brown rice-based fusilli.

Tip: “Short-cut” pasta refers to compact noodle shapes, as opposed to long strands like spaghetti.

Cream Cheese

No béchamel required for this mac and cheese. Cream cheese stirs right into the pot and makes this pasta creamy, lightly tangy, and luxurious. You’ll use half of a standard block of cream cheese for this recipe, and I don’t know about you, but I’m always glad to have some extra cream cheese on hand for my toast.

Cheddar Cheese and Parmesan

Use a flavorful cheddar cheese for this mac and cheese. My favorite is Kerrygold, which annoyingly comes in a 7-ounce package rather than an even 8-ounce, but 7 ounces will do!

Parmesan cheese further amps up the flavor. Dust your individual servings with a little more Parmesan, if you’d like.

Tip: Grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in powder that can cause the cheese to clump when it melts.

A Few More Basic Ingredients

You’ll also need olive oil (for roasting the squash), butter, garlic and onion powder, water and salt. Easy enough.

Watch How to Make Butternut Squash Mac and Cheese

How to Safely Slice Your Butternut Squash

Butternut squash is large and dense, so it can be difficult to manage. Here are some tips on how to prepare it safely:

Start with a sharp chef’s knife and a stable cutting board. You can place a lightly damp tea towel beneath your cutting board to keep it from moving around.
Use the knife to cut off the tip-top and very bottom ends of the squash.
Stand the squash upright with the thickest flat side as the base.
Carefully slice through the squash from top to bottom to divide it in half. Your fingers should never be in the blade’s way.
Lastly, use a large spoon to scoop out the seeds and discard them (we won’t need them for this recipe).

Serving Suggestions

Serve green salad on the side—perhaps my Super Simple Arugula Salad, Favorite Green Salad with Apples, Cranberries and Pepitas, or any improvised salad with a simple vinaigrette.

This recipe yields quite a lot of pasta (eight servings). It reheats well for packed lunches and leftover dinners. I’ve even frozen the leftovers in this large silicone ice cube tray—once reheated in the microwave, the texture isn’t quite the same, but it’s still nice enough for our toddler to enjoy. While I haven’t tried, I believe you could cut the recipe in half and cook it in a medium-sized pot.

Love this butternut mac and cheese?

You’ll also enjoy these recipes on Cookie and Kate:

Please let me know how your butternut mac and cheese turns out in the comments! This is the first one-pot pasta dish of this nature on the blog, and it certainly won’t be the last.

Butternut Squash Mac and Cheese

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 102 reviews

This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.

Ingredients

1 medium to large butternut squash (1.5 pounds or larger), halved
1 teaspoon extra virgin olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
5 cups water
1 teaspoon fine salt, to taste
4 ounces cream cheese, cubed
8 ounces shredded sharp cheddar cheese
½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

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Instructions

To roast the squash: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon (we won’t need them for this recipe). Rub the olive oil over the cut sides of butternut, then place them on the prepared pan, flat sides down.
Bake until the squash flesh is easily pierced through with a fork, about 40 to 60 minutes. Once it’s cool enough to handle, peel off the skin and discard it. Use a potato masher to mash up the squash—don’t worry about getting it perfectly smooth. You’ll need about 2 cups mashed squash for this recipe (you’ll likely have plenty extra, which you can freeze for future mac and cheese). Set aside, refrigerate and/or freeze the squash until ready to use.
To prepare the mac and cheese: Melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and onion powder and cook for 2 to 4 minutes, stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. Add the dry pasta and gently toss to coat it in butter.
Pour in the water and salt. Add 2 cups of the mashed butternut squash. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
Cook, stirring occasionally, until the timer goes off. Do not drain the water. Stir in the cream cheese. Cook until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. Turn down the heat as necessary to avoid scorching but maintain a steady simmer.
Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
Season with salt, to taste (I usually add ¼ teaspoon more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days.

Notes

Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.

Nutrition

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Italian Dressing

Kathryne Taylor — Wed, 14 Dec 2022 19:02:06 +0000

Italian dressing has been one of my favorites for as long as I can remember. My mom always served a simple green salad with dinner, and I gravitated toward Wish-Bone’s Italian dressing for drizzling on top. I was especially glad to reach for the extra zesty variety when we had it.

I’ve said it before and I’ll say it again—homemade salad dressings taste so much better than store-bought. This classic Italian vinaigrette is bold, lively and irresistible! My collection of salad dressing recipes was incomplete without it.

This dressing is easy to make with basic pantry ingredients. You’ll need olive oil, red wine vinegar, Dijon mustard, honey, garlic, and dried oregano. You’ll also reach for salt, pepper and red pepper flakes (if you like mild heat). Finely grated Parmesan is entirely optional, but lends a familiar Olive Garden vibe.

The beauty of making your own Italian dressing is that you know exactly what’s going into it—like real olive oil and no preservatives.

You can also adjust the flavors to suit your preferences. Whether you like extra zesty or more mellow dressing, you’ll find guidance in the simple recipe below. It’s ready in under five minutes and keeps for a week!

How to Serve Italian Dressing

Salad made with Italian dressing goes well with many meals. This homemade vinaigrette balances out heavier entrées—think anything cheesy, creamy, or marinara saucy.

Complementary Salad Ingredients

Make my Italian Chopped Salad, or improvise your own Italian salad with any of the following ingredients:

Bell peppers
Chickpeas
Mozzarella, Parmesan or provolone cheese
Pepperoncini peppers
Red onion
Romaine lettuce and radicchio, chopped
Tomatoes, fresh or sun-dried

Meal Suggestions

This lively Italian vinaigrette is the perfect accompaniment to Italian dishes, such as:

Watch How to Make Italian Dressing

More Classic Salad Dressings to Make

Here are just a few more homemade salad dressings to keep in your repertoire:

Please let me know how your Italian dressing turns out in the comments! I love hearing from you.

Italian Dressing

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Serve this Italian dressing on salad with any Italian meal! This homemade dressing is boldly flavored and delicious—if it’s too zesty as written, simply whisk in more olive oil until it’s just right for your taste buds. Recipe yields 1 scant cup.

Ingredients

½ cup extra-virgin olive oil
⅓ cup red wine vinegar or white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried oregano
1 teaspoon honey
2 cloves garlic, pressed or minced
10 twists of freshly ground black pepper
¼ teaspoon salt, more to taste
Pinch of red pepper flakes, for heat (optional)

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Instructions

To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended.
Taste, and adjust as needed—add another teaspoon of honey if the mixture tastes too acidic. If the mixture is overall too bold for your liking, dilute it with a couple more tablespoons of olive oil at a time, or if it’s just not quite fantastic yet, add more salt and pepper.
Use as desired. Store leftover dressing in the refrigerator, covered, for up to 1 week. It will separate over time, so just whisk it back together before serving (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Notes

Make it vegan: Substitute maple syrup for the honey.

Change it up: Add ⅓ cup finely grated Parmesan cheese before adjusting the mixture to taste.

Nutrition

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Vegetarian Italian Recipes - Cookie and Kate

Americano Cocktail

Americano Cocktail Ingredients

1) Campari

2) Sweet vermouth, like Dolin

3) Club soda

4) Slice of fresh orange

How to Make an Americano Cocktail

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

Make it less bitter

Make it less boozy

What to Serve with Your Americano

More Fizzy Cocktails to Enjoy

Americano Cocktail

Ingredients

Instructions

Notes

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Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Notes & Tips

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

More Hearty Italian Recipes to Try

Spinach Artichoke Lasagna

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

Spinach artichoke mixture

Remaining lasagna ingredients

Instructions

Notes

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Lemony Kale Salad

How to Make Lemony Kale Salad

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

More Kale Salads to Enjoy

Lemony Kale Salad

Ingredients

Lemon dressing

Kale salad

Instructions

Notes

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Tomato & Chickpea Pasta with Goat Cheese

Tomato & Chickpea Pasta Tips

Watch How to Make This Pasta

What to Serve with this Pasta

More Tomato Pasta Recipes to Make

Tomato & Chickpea Pasta with Goat Cheese

Ingredients

Instructions

Notes

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Gaby’s Pasta with Peas and Pesto

A Few Recipe Tips and Notes

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

More Fresh Green Pasta Dishes

Pasta with Peas and Pesto

Ingredients

Instructions

Notes

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Pesto Pasta Salad

Pesto Pasta Salad Tips

Watch How to Make Pesto Pasta Salad

More Fresh Pasta Dishes

Pesto Pasta Salad

Ingredients

Pesto

Instructions

Notes

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Homemade Balsamic Glaze (Balsamic Reduction)

How to Make Balsamic Glaze

Watch How to Make Balsamic Glaze

Balsamic Glaze Tips

Uses for Balsamic Glaze

Balsamic Glaze (Balsamic Reduction)

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

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