A Friend Stopped By | 04/23/2009 1:00 am
Sheila Lukins's Food Face-Lift (Recipes)
Sheila Lukins’s fast, healthy and stylish updates of her favorite dishes are featured in her new cookbook, Ten: All the Foods We Love and 10 Perfect Recipes for Each. Read on for a few of her recipes, including one exclusively for wowOwow.
Courtesy of Workman Publishing
Penne with Red and Yellow Peppers and Fresh Ricotta Cheese
The dollop of ricotta cheese just before serving creates a lush sauce for this pasta.
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 medium onions, chopped
3 red bell peppers, cored, seeded and cut lengthwise into 1/2-inch strips
3 yellow bell peppers cored, seeded and cut lengthwise into 1/2-inch strips
1/2 cup dry white wine
1 cup fresh basil leaves, slivered
4 ripe plum tomatoes, seeded and cut into 4 pieces each
Salt and freshly ground black pepper, to taste
8 ounces dried penne pasta
1/4 pound fresh ricotta
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 4 tablespoons of the oil in a large, heavy pot over low heat. Add the garlic and cook, stirring, for 2 minutes. Do not let the garlic brown. Add the onions and cook, stirring occasionally, until wilted, 5 to 7 minutes.
3. Add the red and yellow peppers and cook to wilt, stirring, over medium heat, 10 minutes. Add the wine and 3/4 cup of the basil. Cook over low heat, partially covered and stirring occasionally, until the peppers are very soft, 7 to 10 minutes.
4. Add the tomatoes and cook to soften, 5 minutes; season with salt and pepper.
5. Meanwhile, cook the pasta in the boiling water until just tender, for about 8 to 12 minutes. Drain the pasta and add to the sauce, tossing well. Add the remaining 1/4 cup of basil, 2 tablespoons of olive oil, salt and pepper, and toss again. Serve in shallow pasta bowls, each topped with a dollop of ricotta.
Serves 4 to 6
The dollop of ricotta cheese just before serving creates a lush sauce for this pasta.
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 medium onions, chopped
3 red bell peppers, cored, seeded and cut lengthwise into 1/2-inch strips
3 yellow bell peppers cored, seeded and cut lengthwise into 1/2-inch strips
1/2 cup dry white wine
1 cup fresh basil leaves, slivered
4 ripe plum tomatoes, seeded and cut into 4 pieces each
Salt and freshly ground black pepper, to taste
8 ounces dried penne pasta
1/4 pound fresh ricotta
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 4 tablespoons of the oil in a large, heavy pot over low heat. Add the garlic and cook, stirring, for 2 minutes. Do not let the garlic brown. Add the onions and cook, stirring occasionally, until wilted, 5 to 7 minutes.
3. Add the red and yellow peppers and cook to wilt, stirring, over medium heat, 10 minutes. Add the wine and 3/4 cup of the basil. Cook over low heat, partially covered and stirring occasionally, until the peppers are very soft, 7 to 10 minutes.
4. Add the tomatoes and cook to soften, 5 minutes; season with salt and pepper.
5. Meanwhile, cook the pasta in the boiling water until just tender, for about 8 to 12 minutes. Drain the pasta and add to the sauce, tossing well. Add the remaining 1/4 cup of basil, 2 tablespoons of olive oil, salt and pepper, and toss again. Serve in shallow pasta bowls, each topped with a dollop of ricotta.
Serves 4 to 6
Click here for Sheila Lukins’s Linguine with Tomatoes and Basil recipe, exclusive to wowOwow
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Read more about: A Friend Stopped By, Books, Cookbooks, Cooking, Dining, Food, Recipes, Sheila Lukins, Ten
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17 Reader Comments (so far…) Sign In or Register to comment
I’m afraid I wouldn’t be eating this recipe either. Too much sodium and carb content for me. I do want to go back and find Suzanne’s health cleanser drink she left posted in earlier comments. Can you post that again? I’ve always found Lukins recipes loaded with something I wouldn’t want, mainly calories.
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Sorry to disagree, Albert, but my cooking classes are overflowing. The more folks are becoming interested in healthy delicious meals, which are relatively simple to make, the more they realize doing it yourself is the answer.
I’m glad to hear that. The first step is cooking your own food. The second step is to cook only vegetables. No animal protein.. The third step is to put veggies in a pot, add some water or broth,cover tightly , cook up till boiling, turn off, eat in 10 mins. The ultimate is to eat all your greens, veggies and fruits, raw. We probably should live on leafy greens, seeds, and fruits. The ultimate fast food. In reading "Stop Inflamation Now", I find that when we eat ANY animal protein, we unleash an army of toxins into our bodies, which doesn’t happen with raw greens, fruits, seeds, or veggies. That’s why vegetarians live longer. They don’t constantly deluge their bodies with toxins from animal protein. At least it would be a good idea to follow Pritikens advice and eat no more than 3 oz of lean meat a day.Go to"Nutritional Database" and discover what values foods have, and how to combine veggies for optimal nutrition.
The recipes seem appealing, but the soba, penne and linguine are not healthy for me. Too many carbs. So, I would need to substitute either shirataki noodles or tofu.
Sounds delicious but 1/2 cup of soy sauce sounds like a lot for a 2 serving dish. I suppose that is how much the restaurants use though. Please correct me if I am wrong but I think that 1/2 cup of lite soy sauce is approximately 3200 mg of sodium and so there’d be 1600 mg per serving on this dish. However, I have to say that I’ve never used soba noodles - are they cooked (as per italian pastas) in boiling salted water or in some simply added to the wet ingredients? Naturally the boiling salted water in addition to all that soy sauce might be too much for anyone. I’m going to go out on a limb and guess that there’s no additional salt in the prep of the noodles. Yes - no? Either way I’m going to highlight, print it and give it a whirl.
Thanks for the recipe =]
Okay -forgive me for missing step 3 on my first skim thru the recipe. Doh!
3. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente (just tender), about 6 minutes.
For those who are concerned about the salt intake: the sauce is meant as a dipping sauce. You won’t use nearly all of it (or you shouldn’t).
Soba is also great in some other pasta type recipes: I love it hot and cold with a traditional Japanese dipping sauce (NOT over rice!) but also in a pasta-ish type salad with shredded cabbage and almonds. it’s not a bad substitute for pasta, especially if you use traditional buckwheat soba, but I wouldn’t try to pair it with tomato sauce (shiver).
For those on low carb: kon-yaku noodles (found in Asian stores) may be a good substitute, but to me, they always tasted like rubber. Maybe try half soba and half bean sprouts/shredded cabbage? I love that combo with that dipping sauce. Iitedekiimasu!