Lemon-Avocado Spaghetti With Shrimp

Suggested tweaks: You could simplify the dish further by cutting out the shrimp if you'd like. Or, change the protein entirely to a bit of bacon or small pieces of chicken.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large red onion, finely sliced
• 1/4 cup (60 ml) dry white wine
• 8 ounces (225 g) small shrimp, shelled and deveined
• Olive oil
• Salt
• 1 pound (455 g) spaghetti or any pasta, preferably Felicetti Monograno
• 1 avocado
• Zest and juice of 1 lemon
• Freshly ground black pepper

Procedures

1. In a skillet large enough to hold the pasta, combine the onions and wine over medium heat and simmer until the onions are soft, about 10 minutes. Add the shrimp and raise the heat to high to evaporate any remaining wine; cook until the onions are caramelized and the shrimp are cooked, about 5 minutes. Off the heat, add 1 tablespoon oil and salt to taste.
   
2. Boil the pasta in salted water until it is al dente. Drain and toss with the onions.
   
3. Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth. Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed. Top the pasta with the remaining zest and pepper.

Spaghetti With Oranges, Dates, and Anchovies

Suggested tweaks: Be sure to save quite a bit of pasta cooking water. The spaghetti and bread crumbs quickly soak up the thick sauce. I used over 1/2 a cup to loosen the sauce.

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1/2 cup (56 g) homemade coarsely ground breadcrumbs, toasted
• Olive oil
• 1 pound (455 g) spaghetti or other long pasta, preferably Felicetti
• 4 oil-packed anchovy filets
• 1 1/2 cups (360 ml) white wine
• 5 tablespoons tomato paste
• 12 dried dates, thinly sliced
• Zest of 1 orange, cut into long strips

Procedures

1. Put the breadcrumbs in a small frying pan over medium-high heat, drizzle with 2 tablespoons oil and re-toast, stirring often, until crunchy. Set them aside on a paper towel.
   
2. Boil the pasta in salted water for 2 minutes less than the package directs. Drain.
   
3. Meanwhile, in a large frying pan over very low heat, slowly heat ¼ cup (60 ml) oil with the anchovies, pressing the anchovies with a wooden spoon until they dissolve. Add the wine and simmer until reduced by half. Add the tomato paste and dates and simmer for a few minutes.
   
4. Toss the pasta in the sauce to finish cooking it, adding a little cooking liquid as needed. Serve the pasta topped with the breadcrumbs and long strips of orange zest.

Skillet Spaghetti alla Carbonara with Kale

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
• 1 shallot, thinly sliced (about 1/4 cup)
• 3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
• Kosher salt and freshly ground black pepper
• 3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound spaghetti
• 4 eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

Procedures

1. Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
   
2. In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side.

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Ingredients

serves Serves 2, active time 15 minutes, total time 20 minutes

• Kosher salt
• 6 ounces dry spaghetti
• 2 cups packed arugula leaves (about 1 1/2 ounces)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped toasted walnuts
• 1 jalapeño, seeded, stemmed, roughly chopped
• 1/3 cup extra-virgin olive oil
• 1 medium zucchini, finely julienned

Procedures

1. Bring pot of salted water to boil. Cook pasta to just below al dente according to package instructions. Meanwhile, combine arugula, parmesan, walnuts and jalapeno in blender or food processor. Pulse to chop and combine, then stream in olive oil with motor running. Season to taste with salt. Transfer pesto to a fine mesh strainer and let any excess oil or moisture drain off for 30 seconds. Transfer to a large bowl and set aside.
   
2. Drain pasta and run immediately under very cold water to stop cooking. Toss with zucchini and pesto to combine. Serve cold or refrigerate and serve the next day.

Spaghetti and Parmesan Chicken Meatballs

Ingredients

serves serves 4 to 6, active time 1 hour, total time 1 hour

• 2 tablespoon homemade or store-bought low sodium chicken broth (or water)
• 2 teaspoons powdered gelatin, optional (see note above)
• 3 slices white bread (about 3 ounces), untrimmed, grated (see note above)
• 5 tablespoons milk
• 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish
• 1 large egg
• 1/4 cup minced fresh parsley leaves
• 1 cup loosely packed basil leaves, roughly chopped, divided
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 4 medium cloves garlic, grated (about 4 teaspoons), divided
• 1/2 teaspoon red pepper flakes, divided
• 1 pound ground chicken
• 1 medium onion, minced (about 1 cup)
• 3 (14-ounce) cans crushed tomatoes
• 1 pound spaghetti

Procedures

1. Pour chicken broth into a small bowl and sprinkle gelatin over the top. Let sit at least 5 minutes to soften. Place bread in a large bowl and moisten with milk. Stir in cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.
   
2. Heat gelatin mixture in microwave or in a small saucepan until melted and stir into bread mixture. Add chicken and gently mix with hands until just combined. Chill 10 minutes and then, using wet hands or a 1/4-cup ice cream scoop, form into 12 balls.
   
3. Heat remaining 3 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add garlic cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to simmer and cook 10 minutes to let flavors meld. Season to taste.
   
4. Carefully nestle meatballs into the sauce and cover. Simmer until meatballs are just cooked through (160°F), about 10 minutes. Sprinkle in remaining chopped basil. Keep warm.
   
5. Heat 3 quarts of salted water in stock pot over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (usually about 1 minute less than recommended cooking time on box). Reserve 1 cup pasta water and drain pasta. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary to loosen. Serve, topping with meatballs, more sauce, and Parmesan cheese.