ck - Meatless in Minutes Menu
This simple-to-prepare vegetarian entrée may become your summertime standby. Use any combination of heirloom tomatoes you like—a variety of colors and tastes is ideal. The tasty sauce can double as a bruschetta topping for an easy appetizer. Add grilled shrimp for a heartier dish.
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.
Wine note: The burst of fresh tomato flavor in this pasta dish calls for a super fresh, snappy wine. Pinot grigio fills the bill. Choose one from the Alpine region of northern Italy called the Alto Adige. The cool climate results in the best, impeccably fresh pinot grigios in Italy. My favorite producer: J. Hofstätter. The 2007 is about $22. —Karen MacNeil
Heirloom Tomato and Herb Pappardelle
Summer is the time to allow fresh produce to shine. Here we employ seasonal vegetables and fruits in a satisfying vegetarian meal that's pretty enough for company.
Go to Full Version ofck - Meatless in Minutes Menu