Mean Green Fusilli Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside.
• For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside.
• For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts.
• For the assembly: Butter a 9-by-13-inch baking pan.
• Combine the melted butter, breadcrumbs and parsley in a small bowl.
• Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes.
• If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

Steps:

• Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
• Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
• Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
• Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
• Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
• Serve the eggs on top of the tomato slices and garnished with the chives.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.