How to cook fine

 

FINE PASTA WITH SHRIMP

Ingredients

1 pound large shrimp, peeled and deveined
Salt and pepper
4 tablespoons extra-virgin olive oil
2 medium zucchini, diced medium
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 pound Nature’s Farm Fine pasta
3 tablespoons lemon juice
1/2 cup chopped fresh parsley leaves

Directions

1. Bring 4 quarts water to boil in large pot over high heat. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to bowl.
2. Heat remaining oil in now-empty skillet until shimmering. Cook zucchini until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl with shrimp and cover with foil to keep warm.
3. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add shrimp, zucchini, lemon juice, and parsley to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

PASTA FRITTATA WITH MUSHROOMS AND GORGONZOLA

Ingredients

6 ounces Nature’s Farm Fine pasta, broken in half
8 large Nature’s Farm Smart eggs
4 scallions, sliced thin
3 tbsp extra-virgin olive oil
1 tbsp minced fresh sage
Salt and pepper
2 ounces Gorgonzola cheese, crumbled (½ cup)
3 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
2 garlic cloves, sliced thin
3 cups water

Directions

1. Whisk eggs, scallions, olive oil, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color. Stir in Gorgonzola and set aside.
2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/8 teaspoon salt, cover, and cook until mushrooms release liquid, 2 to 4 minutes. Remove lid and continue to cook until liquid evaporates and mushrooms turn golden brown, 3 to 5 minutes longer. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer mushrooms to bowl with egg mixture and wipe out skillet.
3. Bring water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes.
4. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer.
5. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.

PASTA FRITTATA WITH BROCCOLI RABE

Ingredients

6 ounces Nature’s Farm Fine pasta, broken in half
8 large Nature’ Farm Smart eggs
1 ounce Parmesan cheese, grated (½ cup)
3 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp vegetable oil
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
8 ounces broccoli rabe, trimmed and cut into ½-inch pieces
3 cups plus 1 tablespoon water
1 tbsp white wine vinegar

Directions

1. Whisk eggs, Parmesan, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color; set aside.
2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook for 1 minute. Add broccoli rabe, 1 tablespoon water, and 1/4 teaspoon salt and toss to evenly coat. Cover skillet and cook until broccoli rabe is bright green and crisp-tender, 2 to 3 minutes. Remove skillet from heat and stir in vinegar. Transfer broccoli rabe to bowl with egg mixture and wipe out skillet.
3. Bring remaining 3 cups water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes.
4. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer.
5. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.