Sunday Dinner // 5 Feburary 2006 / Spaghetti With Crab
Like I said in Beep in a Week: boring Superbowl, not boring pasta.
I've never made a pasta dish with mascarpone cheese. Between that and the crab, this meal is quite decadent.
I will say however that next time around I might add an extra tomato and also some more sun-dried tomatoes for a little more zip. And, if you're a crab lover like me, adding more wouldn't hurt either. And lastly, don't forget the fresh basil. It adds an aromatic freshness to the whole thing that is fabulous.Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes
from Colorado Colore
1/2 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-pack sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
Salt & black pepper to taste
1 pound fresh asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly slicedSalad
: Maiche lettuce, Endive and Pignuts with a simple balsamic, olive oil and lemon juice dressingRicotta Stuffed Oven Roasted Nectarines
from Gale Gand
of Sweet Dreams
on the Food Network
Like I said, I was too full to make this, so let me know how it goes!!
Recipe SummaryDifficulty: Easy Prep Time: 20 minutes Cook Time: 12 minutes
Yield: 4 servings
1/2 cup orange juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 tablespoons sugar
3/4 cup skim milk ricotta
3 tablespoons honey
Cinnamon sugar, for sprinkling (optional)
Heat the oven to 400 degrees F.
Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.