Best Pasta Ribbons Recipes

GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO

Steps:

• If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
• Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
• While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
• Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
• Serve the pasta immediately in shallow bowls garnished with Parmesan.

ZUCCHINI PASTA RIBBONS WITH CHUNKY TOMATE SAUCE AND PINE NUTS

Steps:

• 1. Coarsely chop tomatoes and process with rest of sauce ingred. Pulse until still chunky 2. Peel Zucchinis into thinly stripped ribbons. Drizzle with oil. Toss with parsley, salt and pepper 3. Arrange ribbons and dot with tomato sauce. Sprinkle with nuts and olives To soak nuts - dissolved sea salt in water at room temperature overnight

CLAM PASTA WITH YELLOW SQUASH & ASPARAGUS RIBBONS

Steps:

• First of all, set a large pan of water to boil for the pasta. Next, saute the garlic in a bit of olive oil until it becomes fragrant and slightly transparent. Then add the clams along with the reserved juice and bring to a simmer. Next add the white wine and allow to reduce by half. Season the sauce with the red pepper flakes and salt and pepper to taste, then add the cream and allow to simmer in order to thicken. While the sauce simmers, add the pasta to the water and cook until al dente. Add the asparagus and squash in the last 2 minutes before the pasta is done, so that they retain their color and stay firm. Then mix the pasta and sauce together and toss in the parsley. Serve with a fresh green salad.

PASTA RIBBONS WITH SHREDDED BEEF BRISKET

Steps:

• Put oven rack in lower third of oven and preheat oven to 325°F. Pat brisket dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.
• Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.
• Transfer brisket to a platter. Add 1 tablespoon oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about 5 minutes. Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil. Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks. Discard bay leaves from sauce and purée sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).
• Mince remaining garlic clove. Heat remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 1 minute. Add meat and sauté, stirring occasionally, 5 minutes. Stir in sauce and season with salt and pepper.
• Cook pappardelle in a 6-quart pot of boiling salted water until al dente. Drain, then return to pot and add meat sauce.
• *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute stock using 2 tablespoons concentrate and 2 cups water; available at specialty foods shops and More Than Gourmet (800-860-9385).

PASTA WITH ZUCCHINI RIBBONS AND SHRIMP

Steps:

• Heat olive oil in pan
• peel shrimp
• sautee shrimp shells
• add 3 cloves of smashed garlic
• cook until shells are fragrant and garlic is soft
• add wine and boil until it's about 1/2 gone
• in the meantime slice zucchini on mandolin to the width of the pasta being used and cut with knife into fetachini sized ribbons
• in the meantime cook pasta, drain and retain some cooking liquid just in case
• strain shells and garlic from oil and smash garlic through strainer, put back in pan
• cook remaining 2 cloves thinly sliced garlic in oil.
• add zuchinni noodles, then spinach
• cook shrimp separately
• combine pasta with veggies and lemon zest
• add shrimp and serve

PASTA RIBBONS

Steps:

• Use vegetable peeler to peel zucchini and carrots into long ribbons.
• Cook noodles in large saucepan as directed on package, omitting salt and adding zucchini and carrots to boiling water for the last minute. Drain in colander.
• Meanwhile, cook garlic in dressing in same saucepan on medium heat 1 to 2 min. or until garlic is tender. Add noodle mixture; toss to coat. Cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.