Roasted Mushroom Linguine with Parmesan Eggs

In honor of The Year of the Egg, I recently made a roasted vegetable pasta with eggs. Italians have always used eggs in pasta, the most famous dish being Pasta Carbonara. The eggs add extra protein and creaminess to the sauce. This recipe is tossed at the last minute with lightly fried eggs. The eggs add flavor while the creamy yellow yolk adds richness to the sauce.



Roasted Mushroom Linguine with Parmesan Eggs

1 (6 oz.) pkg. cremini mushrooms (also called baby portobellos or baby bellas), halved
1 (3.5 oz.) pkg. shiitake mushrooms, stems removed and discarded, caps halved
1 red or orange sweet potato (usually labeled yams), cut into 1/2-inch pieces
1/2 cup coarsely chopped shallots
3 large garlic cloves, minced
4 tablespoons extra-virgin olive oil, divided
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
1/2 cup white wine
8 oz. linguine
3 eggs
1/3 cup shredded Parmigiano-Reggiano cheese

Heat the oven to 400°F. Toss the cremini and shiitake mushrooms with the sweet potato, shallots, garlic and 2 tablespoons of the olive oil in a large bowl. Spread the vegetables in a single layer in a large rimmed baking sheet and set the bowl aside for later. Bake 20 to 25 minutes or until the vegetables are browned and tender.

Toss the cooked vegetables in the original bowl with 1 tablespoon of the olive oil along with the salt and pepper. Place the baking sheet over medium heat on the stovetop. Pour in the wine and bring to a boil. Boil 1 minute or until the wine is reduced to about 1/3 cup, scraping up the browned bits as the wine reduces. Pour over the vegetables.

While the vegetables are roasting, cook the linguine according to the package directions. Drain well and toss with the mushroom mixture. Place in a large shallow serving bowl and cover to keep warm.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat until warm. Add the eggs, being careful not to break the yolks. Cover and cook 1 to 2 minutes or until the whites are just set but the yolks are still runny, adjusting the heat if necessary. Place the eggs on top of the pasta. Generously sprinkle the cheese over the eggs and pasta. Bring to the table and gently toss the eggs into the pasta, cutting the eggs into large pieces as you toss.

Serves 4

Rotini with Eggplant-Tomato Sauce

Early fall is tomato and eggplant season. Nature does a good job of providing natural pairings when vegetables are harvested together. This pasta takes advantage of both. The smoky flavor of eggplant is accented with the bacon in this dish and the fresh mint provides the perfect accent to the sweetness in the season's ripe tomatoes.

8 oz. bacon, chopped
1 large onion, finely chopped
1/2 medium eggplant, peeled, chopped
4 cloves garlic, crushed and mashed to a paste with the side of a knife
4 cups diced tomatoes or 1 (28 oz.) can diced tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint
8 oz. rotini pasta

Brown the bacon in a large skillet over medium heat until the bacon is almost crisp, stirring occasionally. Remove the bacon drippings. Add the onion, eggplant and garlic to the bacon in the skillet and continue cooking over medium heat 5 to 8 minutes or until the vegetables are soft and the bacon is crisp, stirring occasionally.

Stir in the tomatoes, basil, salt and pepper and bring the sauce to a boil. Cook over medium to medium-high heat 10 minutes or until the tomatoes are softened and the sauce is slightly thickened, stirring occasionally. Add the mint and cook an additional 2 to 3 minutes to allow the mint to flavor the sauce but still keep the fresh taste of the herb.

Meanwhile, cook the pasta according to the package directions; drain. Top with the sauce.

Serves 4

Copyright Janice Cole 2008

Tomato-Basil Pasta with Goat Cheese

This is the perfect pasta to make in September when the farmer’s markets are overflowing with ripe red tomatoes. Look for a sunny warm day to serve this dish, the sauce requires no cooking and it will feel like summer is still here.

3 large ripe tomatoes, chopped
½ cup slightly packed chopped fresh basil
½ cup extra-virgin olive oil
3 medium garlic cloves, minced
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
8 oz. goat cheese, crumbled
8 oz. linguine, fettuccine or your choice of pasta

Toss together the tomatoes, basil, olive oil, garlic, salt and pepper in a large bowl. If you have the time, do this about an hour before you want to eat and let it sit at room temperature. The tomatoes will infuse with the flavor of the basil and the garlic.

Gently stir in the goat cheese. Cook the pasta in a large pot of boiling salted water according to the package directions. Drain and immediately toss the hot pasta with the tomatoes. The heat of the pasta will warm the sauce and melt the cheese to a creamy consistency. Serve immediately.

Serves 4