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- 1/2 pound penne pasta
- 1 cup shelled fresh peas
- 1/4 pound green beans, cut in half
- 1/4 pound sugar snap peas
- 3 small carrots, cut into small rounds
- 1 small yellow squash, diced
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 3/4 cup ricotta cheese
- kosher salt
- 1 tablespoon chopped chives
- 1 tablespoon chopped mint
- Ingredients:
- 2 slices white sandwich bread, finely chopped
- 1/2 cup olive oil
- 2 tablespoons snipped chives
- 1 tablespoon chopped fresh tarragon
- kosher salt
- freshly ground black pepper
- 1 bunch broccolini
- 1 pound mini-farfalle
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 fennel bulb - halved, cored and thinly sliced
- juice from 1/2 lemon
- 2 drops lemon oil (or a drizzle of lemon-flavored olive oil)
- 1 tablespoon of lemon zest
- Ingredients:
- 1/4 stick unsalted butter
- 2 tablespoons olive oil (plus additional for drizzling later)
- 1/4 pound green onions, sliced
- 2 tablespoons minced shallot
- kosher salt and black pepper to taste
- 1/2 cup white wine (such as Pinot Grigio)
- 1/2 cup low-salt chicken broth
- 2 cups shelled fresh peas
- 1 pound campanelle (trumpet-shaped) pasta
- 1 head Boston lettuce, cored, leaves cut into 3/4-inch-wide slices
- 1 cup finely grated Parmesan cheese plus additional for sprinkling
- 4 ounces thinly sliced prosciutto, into 1/2-inch-wide strips
View Full Recipe at A Couple in the Kitchen
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