PASTA WITH BUTTER, SAGE AND PARMESAN RECIPE - NYT COOKING
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http//schema.org, Calories 607, UnsaturatedFatContent 5 grams, CarbohydrateContent 90 grams, FatContent 16 grams, FiberContent 7 grams, ProteinContent 26 grams, SaturatedFatContent 9 grams, SodiumContent 397 milligrams, SugarContent 3 grams, TransFatContent 0 grams
TUSCAN VEGETABLE SOUP WITH FRESH SAGE RECIPE - FOOD.COM
Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.
Total Time 25 minutes
Prep Time 0S
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
- Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
- Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
- Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
- Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!
Nutrition Facts : Calories 336.3, FatContent 11, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 63.3, CarbohydrateContent 47.2, FiberContent 12.1, SugarContent 7.2, ProteinContent 14.9
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