• 52°

Veggie recipes

By The Associated Press
This lemony pasta with peas, fava beans and asparagus from Maria Elia’s “The Modern Vegetarian” remains brightly flavored and beautiful to look at even when edamame are substituted for the fava beans.Capri Lemon Pasta with Peas, Fava Beans and Asparagus
Start to finish: 20 minutes
Servings: 4
1 1/4 C. heavy cream
Juice and zest of 2 lemons
1 bunch asparagus, ends trimmed, cut into 1-inch pieces
1 pound fresh fava beans, shelled (or 5 1/2 ounces frozen fava beans or shelled edamame)
14-ounce package fresh pasta (linguine, tagliatelle or spaghetti)
1 pound fresh peas, shelled (or 5 1/2 ounces frozen)
4 Tbsp. mascarpone
1 C. grated Parmesan cheese
Small bunch fresh basil, leaves torn
Salt and ground black pepper, to taste
Bring a large pot of salted water to a boil.
Meanwhile, in a small saucepan over medium-low combine the cream and lemon zest. Bring to a boil then reduce the heat and simmer for 3 minutes.
Once the water has boiled, add the asparagus, fava beans, pasta and peas. Cook for 3 minutes, or until the pasta is al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and produce.
Pour the warmed cream and lemon zest into the pasta cooking pot. Add the lemon juice, mascarpone and reserved pasta cooking water. Return to a boil, then add the pasta and vegetables.
Add the Parmesan, basil, salt and pepper. Toss well.
(Recipe from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009)
Nutrition information per serving (values are rounded to the nearest whole number): 1,347 calories; 454 calories from fat; 50 g fat (28 g saturated; 1 g trans fats); 152 mg cholesterol; 165 g carbohydrate; 64 g protein; 40 g fiber; 742 mg sodium.
This chilled soup from Maria Elia’s “The Modern Vegetarian” is a surprisingly delicious blend of sweet and savory.
Chilled Tomato, Peach and Ginger Soup
Start to finish: 2 1/2 hours (1 hour active)
Servings: 4
1/4 C. olive oil, plus extra for drizzling
2/3 C. thinly sliced shallots (about 4 medium)
1-inch piece fresh ginger, peeled and finely sliced
2 1/4 pounds plum tomatoes
8 peaches
4 garlic cloves, finely sliced
1 red chili, halved lengthwise and seeded
Pinch sugar
Salt and ground black pepper, to taste
1 C. water
8 basil leaves (Thai is best), torn
In a large saucepan over medium, heat the olive oil. Reduce the heat to medium-low, then add the shallots and ginger and cook until sticky and softened, about 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out the cores. Carefully add the tomatoes to the water. After 30 seconds, use a slotted spoon to remove them and set aside.
Repeat this process with the peaches, but let them sit in the hot water for 1 minute, or until the skins begin to loosen. Remove and discard the skins from the tomatoes and peaches, then set aside one of each to use as garnish.
Add the garlic and chili to the shallots, then cook for another 5 minutes.
Roughly chop the tomatoes, reserving any juice, and peaches, then add them and the juices to the shallots. Add the sugar, salt, pepper and water, then bring to a boil. Reduce the heat and simmer for 30 minutes.
While the soup simmers, remove the seeds from the reserved tomato (adding them to the soup), then finely dice the tomato. Repeat with the peach, then refrigerate both.
Remove and discard the chili from the soup. Transfer the soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.
Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil.
Nutrition information per serving (values are rounded to the nearest whole number): 357 calories; 170 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 7 g protein; 8 g fiber; 305 mg sodium.(Recipe adapted from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009).

Comments

Comments closed.

Local

City gives away nearly 100 trees during ‘We Dig Salisbury’ event

Local

Political Notebook: Bitzer expects most ‘Trump-like’ candidate to be favorite in state’s Senate race

Crime

Blotter: Concord man arrested in Rowan for indecent liberties with children

Coronavirus

Half of US adults have received at least one COVID-19 shot

Nation/World

Police: FedEx shooter legally bought guns used in shooting

News

Hester Ford, oldest living American, dies at 115 … or 116?

Local

Size of pipeline spill again underestimated in North Carolina

BREAKING NEWS

Kannapolis Police searching for suspect who fled scene of homicide

Education

RSS superintendent talks district’s future, strategic plan survey

News

Complaints and fines pile up against unpermitted landfill in southwest Rowan County

College

Catawba baseball: Crowd comes out to say goodbye to Newman Park

Lifestyle

History is a great teacher: Farming has helped shape Rowan County

Business

‘A safe place for them’: Timeless Wigs and Marvelous Things celebrates fifth anniversary

China Grove

County will hear request for more tree houses, hobbit-style homes in China Grove

Coronavirus

Livingstone College partners with Health Department to administer 500 Pfizer vaccinations

Education

‘Elite and it shows’: Staff at Partners in Learning at Novant celebrate news of national accreditation

Business

Biz Roundup: Food Lion earns Energy Star award for 20th consecutive year

Columns

Ester Marsh: What body type are you?

Nation/World

The queen says goodbye to Philip, continues her reign alone

Nation/World

Worldwide COVID-19 death toll tops a staggering 3 million

Nation/World

US, China agree to cooperate on climate crisis with urgency

Nation/World

Sikh community calls for gun reforms after FedEx shooting

High School

North Rowan romps into second round of football playoffs

Nation/World

FBI had interviewed former FedEx employee who killed eight