Sweet Potato, Black Bean, Spinach and Pepper Vegan Enchiladas

-from OhSheGlows.com. Originally posted here.

Fusilli with Caramelized Spring Onions and White Wine

-Cooking Light, April 2011

Preheat oven to 375.

Start boiling pot of salt water for pasta.

Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.

Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.

Combine onions and pasta and sprinkle panko mix over top.

Zucchini Cakes

-NYTimes veg thanksgiving, 2010

4 medium zucchini

1 teaspoon kosher salt

1 small yellow onion, peeled

1/2 cup low-fat ricotta

5 tablespoons whole-wheat flour

1 large egg, beaten with a fork in a small bowl

1/2 teaspoon mild paprika

1/2 teaspoon dried dill

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

Preparation
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)

2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.

3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.

4. Grate the onion into the bowl using the large holes of the box grater.

5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.

6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.

7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.

Yield: Serves 6.

Grilled coconut kale

-Sam Sifton, NYTimes, 7 Nov 2010

3 bunches kale

3 13.5-ounce cans coconut milk

1 tablespoon kosher salt

1 teaspoon ground cayenne

1 teaspoon mild paprika

¼ cup freshly squeezed lemon juice.

1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.

2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.

3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.

Rava Dosas with Potato Chickpea Masala

Gourmet | November 2009

by Melissa Roberts

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
Yield: Makes 4 servings
Active Time: 40 min
Total Time: 1 hour
ingredients
For masala filling:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro

For rava dosas:
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing
preparation
Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note:
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊


Read More http://www.epicurious.com/recipes/food/printerfriendly/Rava-Dosas-with-Potato-Chickpea-Masala-356035#ixzz0yyKLe9c7

broccoli pickles

-Martha Rose Shulman for the NYTimes

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar

2 tablespoons extra virgin olive oil

1. Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

Mediterranean Chickpea Salad

-NYT 13 Aug 2008

2 (15-ounce) cans chick peas, drained and rinsed

1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint

1 small red bell pepper, chopped

2 medium tomatoes, diced

4 scallions, white and light green parts only, sliced (optional)

6 kalamata olives, pitted and quartered lengthwise

1 ounce feta cheese, crumbled

To make the dressing:

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

1 small garlic clove, minced or put through a press

1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground

Salt and freshly ground pepper

4 tablespoons extra virgin olive oil

2 tablespoons plain low-fat or nonfat yogurt

1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.

Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.

Yield: Serves four as a main dish, six as a side

Summer Minestrone with Fresh Basil

-NYT, 12 Aug 2008

You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.

To make the soup:

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, peeled and chopped

1 celery stalk, chopped

Salt

4 large garlic cloves, minced or pressed

1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid

1 medium turnip, peeled and diced

3/4 pound zucchini, diced

A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or bundled into a piece of cheesecloth

1 (15-ounce) can cannellini or borlotti beans, drained and rinsed

6 ounces green beans, cut into 1-inch lengths

1/2 cup soup pasta, such as elbow macaroni or broken spaghetti, or 3/4 cup penne

Freshly ground pepper to taste

1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (recipe below)

Freshly grated Parmesan for garnish

1. Heat the olive oil to medium-low range in a large, heavy soup pot or Dutch oven, and add the onion, carrots and celery. Cook, stirring about three minutes until vegetables begin to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about five more minutes. Add the garlic, stir together for about a minute, then mix in the tomatoes. Keep stirring until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in two quarts water, the turnip, zucchini and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt. Reduce heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

2. While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil five minutes, until tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin the soup.

3. Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in pepper, and adjust seasonings. Soup should be savory and rich-tasting.

4. Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Yield: Serves six to eight

Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.

To make the pistou:

2 cups basil leaves

2 garlic cloves, blanched if desired

1/2 teaspoon kosher salt

1/3 cup extra-virgin olive oil

1 ounce Parmesan, freshly grated (1/4 cup tightly packed)

Grind the basil leaves to a paste in a mortar and pestle with 1/4 teaspoon salt. Remove from the mortar and pestle, and place the garlic and the remaining 1/4 teaspoon salt in the mortar. Grind the garlic to a paste. Return the ground basil and slowly work in the olive oil. Stir in the Parmesan.

Alternatively, place all of the ingredients except the Parmesan in a food processor fitted with the steel blade or a blander, and blend until smooth. Stir in the Parmesan.

Tofu with Key West Barbecue Sauce

-Vegetarian Times Complete Cookbook

To make the sauce, combine .5 c ketchup. 1/3 to .5 c sugar/honey, 2 T lime juice, 2 cloves garlic, 1 minced onion, 4 T Worcestershire, 1 t hot pepper sauce. Bring to a boil then simmer 20-30 minutes.

To make the tofu you need:

1 lb firm tofu
2 T flour
2 T cornmeal
1.5 t poultry seasoning
2 t nutritional yeast
.5 t salt
.25 t pepper
2 T mustard
4 T oil for frying

Drain tofu and slice into 1/4" pieces. Mix together dry ingredients, dredge tofu in mustard and dry mixture, then fry over medium heat until golden brown.

Baked Stuffed Tomatoes With Goat Cheese Fondue

-Melissa Clark, NYT.com

Time: 20 minutes

2 to 3 large firm tomatoes, or 4 to 6 small firm ones

Kosher salt

3 tablespoons mascarpone

3 tablespoons goat cheese, at room temperature

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

2 garlic cloves, finely chopped

2 anchovies, finely chopped

1/4 cup panko or other coarse bread crumbs

Freshly ground black pepper, to taste.

1. Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.

2. To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.

3. Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

Yield: 2 to 3 servings.

Recipe: Italian-Style Vegetable Pancakes

-NYTimes.com

Time: At least 30 minutes

About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1-4 tablespoons butter or extra virgin olive oil.

1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.

2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

Yield: 4 servings.

Korean-Style Crisp Vegetable Pancake (Pa jun)

-NYTimes.com

Time: 30 minutes

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.

1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.

2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

Yield: 6 to 8 servings.

Spinach Pancakes

-NYTimes.com

Time: 30 minutes

10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 eggs
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.

1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.

2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.

3. Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.

4. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.

Yield: 6 to 8 servings.

Sweet Potatoes with Warm Black Bean Salad

-eatingwell.com

INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

SELF's Better-Body Chili

-from SELF magazine

Makes 4 servings.
1 tbsp canola oil
4 cloves garlic, peeled and minced
2 cups chopped onion
1 tbsp chili powder
2 tsp oregano
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
2 green bell peppers, diced
1 lb carrots, cut in 1/4-inch slices
1/2 lb sweet potatoes, diced
1 can (15 oz) crushed tomatoes
1 can (14.5-oz) diced tomatoes
1 tbsp cocoa powder
1/4 cup dried cranberries
2 hard-boiled eggs, chopped
Self
Heat oil in a large saucepan. Add garlic and onion; stir 2 minutes. Stir in spices. Toss in peppers, carrots, and sweet potatoes and stir 1 minute. Add tomatoes, cocoa, cranberries, and 2 cups water. Bring to a boil, then simmer 45 minutes. Ladle chili into bowls; top with egg. Serve immediately.

Root Vegetable Lasagna with Mushroom Broth

-from SELF magazine

Makes 6 servings.
Lasagna
1 1/2 lb butternut squash, thinly sliced
1 1/2 lb carrots, thinly sliced
1 lb parsnips, thinly sliced
1 lb potatoes, thinly sliced
1 lb rutabagas (may substitute turnips), thinly sliced
1 cup sliced shallots
1/2 cup sliced garlic
3 tbsp fresh thyme, chopped
2 tbsp butter, cut in small pieces 
Mushroom Broth (optional) 
3 lb white button mushrooms, thinly sliced and sautéed in 1 tbsp butter and 3 oz honey until lightly colored
4 oz sherry vinegar
3 oz soy sauce
3 tbsp cold butter
Lasagna: Preheat oven to 325°F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter and sprinkled with salt and pepper. Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper. Dot top with butter, sprinkle with salt and freshly ground pepper to taste. Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife. Remove from oven and let rest at least 15 minutes before serving. 
Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly. Lower heat and simmer 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt butter in a saucepan and whisk into broth. Salt and pepper to taste, whisk again and pour over lasagna.

Macaroni Frittata

-from SELF magazine

Makes 4 servings.
4 eggs (or 2 eggs and 4 egg whites) 
1 tbsp cornstarch
1 tbsp capers, drained
6 pitted black olives, sliced
1 tbsp chopped fresh parsley
1 tsp butter
1/2 cup chopped onion 
3/4 cup chopped red bell pepper
1 1/2 cups cooked macaroni (or other small pasta) 
2 medium tomatoes, seeded and chopped
2 tbsp chopped fresh basil
Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned). Cut into wedges, top with tomatoes and basil. Serve immediately.

Sweet Potato and Avocado Sandwich with Poppy Seed Sauce

-from SELF magazine

Makes 2 servings.
1 small sweet potato (about 7 ounces), peeled and cut into three 2-inch-thick slices
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
1/4 tsp poppy seeds
4 slices whole wheat bread
4 red onion slices, cut 1/8-inch thick
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
1/4 cup shredded reduced-fat Monterey Jack cheese
1/2 cup finely shredded lettuce (or alfalfa sprouts)
Cook sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Blue-Cornmeal Griddle Cakes

-from SELF magazine

Makes 8 servings.
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

Penne With Ricotta and Asparagus

-from NYT

Sea salt 
1 1/4 pounds thick asparagus, ends trimmed 
1 pound penne rigate 
1 clove garlic, peeled 15 ounces whole-milk ricotta 
2 tablespoons olive oil 
2/3 cups freshly grated Parmesan cheese. 
1. Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact. 
2. Bring the water back to a boil and add the penne. 
3. Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese. Serves 4.