Social events canceled and schools closed. Restaurants shuttered and nightmarish grocery store lines. Now more than ever, cooking good food at home is essential for our health and spirits.
For many, a goal during this crisis has been to keep a reasonable supply of shelf-stable foods in our pantry. Dried pasta is one that tops that list. It’s so versatile, a perfect partner to be mixed with vegetables. To boost immune systems, we need to include plenty of colorful vegetables in our diets and the easy-to-prepare recipes help to accomplish that goal.
Supplies: The veggies used in these recipes can be fresh or frozen. Two recipes call for fresh basil. Trader Joe’s offers it grown in pots, as do many supermarkets. But if you don’t have it, fresh parsley is a satisfactory substitute. If relying on dried sources, a good pinch of mixed dried Italian herbs would suffice, but know that fresh options are tastier. If desired, add a cooked protein such as cooked, bite-sized chunks of chicken to any of these dishes.
Spaghetti with garlic and oil (Spaghetti Aglio e Olio): This delicious concoction is a classic Italian recipe for cooks in a hurry. No all-day cooking is required for this tasty sauce; it’s ready in minutes. Place the finished pasta on a platter and surround with cooked vegetables.
Easiest Vegetable Soup: I was pleasantly surprised the first time I made this soup. I had been skeptical about using tomato paste to spike the broth as the recipe specified, thinking that it wouldn’t add adequate oomph. No worries; it’s delicious. One trick I use is to add a shake or two (to taste) of Frank’s RedHot sauce as a last step; not only does it add a spark of spiciness but kicks in with some welcome acidity.
One Pot Tomato-Basil Pasta: I’m amazed at how simple this one-pot dish is to prepare and, yes, I’m delighted with the results. Everything except the fresh basil and cheese cook at the same time in the same pot. Imagine not boiling the pasta in a separate pan.
Spaghetti Aglio e Olio
Serves 4
Ingredients
Kosher salt
1 pound dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, peeled, cut into thin slivers
1/2 teaspoon dried red pepper flakes
1/2 cup minced fresh parsley or basil
1 cup freshly grated Parmesan cheese, plus extra for serving
Garnish: cooked broccoli florets, cooked cauliflower florets, strips of roasted red bell pepper, roasted Brussels sprouts
Directions
Bring a large pot of water to a boil. Add generous amount of salt and the pasta and cook according to the directions on the package. Set aside 1½ cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges — don’t overcook it! Add the red pepper flakes and cook for 15 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley (or basil) and Parmesan; toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side. Place the finished pasta on a platter and surround it with cooked vegetables.
Source: Adapted from Ina Garten, Food Network
Easiest Vegetable Soup
Serves 4 to 6
Ingredients
3 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
1/4 cup tomato paste
1 teaspoon salt, plus more to taste
Black pepper to taste
6 cups vegetable broth or water
3 cups chopped firm vegetables (fresh or frozen), such as carrots, winter squash, cauliflower, broccoli or root vegetables
3 cups chopped soft vegetables (fresh or frozen) such as zucchini, bell peppers, green beans or any greens
1 cup cooked or canned beans or fresh or frozen corn kernels or peas
1 cup (cooked al dente) small pasta such as penne, fusilli, or small macaroni, drained
Garnish 1/2 cup chopped fresh basil
Directions
Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.
Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to boil. Adjust heat so the mixture gently bubbles. Cook, stirring once in a while, until vegetables are soft, 10 to 20 minutes, depending on the kinds you’re using.
Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes. Stir in pasta and basil; taste and adjust seasoning as needed.
Source: Adapted from “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter, $26)
One Pot Tomato-Basil Pasta
Serves 4
Ingredients
12 ounces dried linguine pasta
15-ounce can diced tomatoes with liquid (style with chilies and onion preferred)
1 medium-sized sweet onion, such as Maui or Walla Walla, diced
4 cloves garlic, peeled, very thinly sliced crosswise
4½ cups vegetable broth or chicken broth
1/4 teaspoon dried red pepper flakes
2 teaspoons dried oregano leaves
2 tablespoons extra virgin olive oil
1/2 cup (cut crosswise into 1/4-inch pieces) green beans, fresh or thawed frozen
Salt and freshly ground black pepper to taste
10 to 12 leaves fresh basil, torn into small pieces
Garnish: grated Parmesan cheese
Directions
Place pasta, tomatoes, onion and garlic in a large pot. Pour in vegetable broth. Sprinkle on pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce heat to low and simmer, covered, for about 10 minutes, stirring every 2 minutes or so (to insure pasta doesn’t stick together). Uncover, add green beans and simmer until about 1 inch of liquid remains, about 5 minutes. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
Source: Linda Harcharic
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