Posts Tagged ‘penne’

by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.


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by Caitlin Saniga

Any time I'm not cooking eggs on the stove, it makes me nervous. And on top of that, I hadn't read the recipe all the way through before I started cooking (bad, bad, I know). So! Anyone who hasn't made carbonara before should read the recipe *first*, and then start cooking to avoid the short-lived panic I put myself through. That said, this recipe was simply delicious.

  • 1 tablespoon olive oil
  • 4 slices of bacon
  • 3/4 teaspoon pepper
  • 8 ounces zucchini, cut into pieces the same size as penne
  • 1 egg
  • 1 egg yolk
  • 3/4 cup grated Parmesan (or a mixture of Parmesan and Romano cheeses)
  • 8 ounces penne

This dish has no salt, but you hardly miss it. The pepper is the star this time.

Cook the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.

Heat the olive oil over medium heat. Cook the bacon until it browns and crisps, then transfer the strips to a paper towel with a slotted spoon.

Add the pepper and zucchini to the pan and cook until zucchini chunks are nicely browned, 2-3 minutes. Flip and brown on the other side.

In a large bowl, whisk egg, yolk and cheese. Crumble the bacon over and stir.

Add penne, scrape the contents from the zucchini pan into the bowl (oil and zucchini), and toss, adding splashes of pasta water to create a creamy sauce.

Serve immediately.

Makes 4 servings.

Recipe adapted from: Confections of a Foodie Bride

Photos: Caitlin Saniga

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