Fire Island Veggie Pasta Recipes

Steps:

• In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
• heat olive oil in skillet.
• add all the seasonings and spices to blended mix and then pour into the warmed skillet.
• sauce is ready when heated throughout.
• pour over your favorite noodles and enjoy.
• cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
• tasted could with shrimp or chicken too.

Steps:

• Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle., Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. , Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.

Steps:

• For the pasta: In a large saute pan, saute the garlic in the olive oil until tender and fragrant. Add the cherry tomatoes, season with salt and cook until the tomatoes start to burst. Squash the tomatoes with the back of a spoon.
• Add the rosemary, thyme and cheese and cook for 3 to 5 minutes. Cook the pasta according to package instructions, reserving the pasta water. Add the cooked pasta to the sauce and toss. Add some salt and extra pasta water if needed.
• For the goat cheese balls: Add the basil, mint, rosemary, thyme and lemon zest to the goat cheese. Form 9 to 12 small balls.
• Served the pasta topped with the basil, mint and goat cheese balls. Finish with olive oil if desired.

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

Steps:

• Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
• Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
• For the Pasta: Bring a large pot of salted water to a boil.
• While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
• Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
• Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.