I love Thanksgiving dinner and the leftovers that follow, but after all that heavy eating I’m ready for a simple meal-in-a-bowl of pasta.
Pasta in any shape or size — from whimsical bow ties to curly corkscrews, tiny pastina to straightforward fettuccine — makes for an unbeatable supper dish when tossed with some Thanksgiving favorites.
The fall harvest of vegetables and herbs makes these pasta creations sensational in taste, texture and color. And what a great way to use up the leftovers.
A food processor makes quick work of chopping, puréeing and slicing, and the results can appear on your table in a flash. A lightly dressed green salad makes any pasta supper complete.
Turkey–Sweet Potato Pasta
Serves 6
2 Tbs. olive oil
1 large sweet potato, cut into pieces
1 cup chopped onion
1 cup sliced carrots
1 clove garlic, minced
2 tsp. ground cumin
11⁄2 tsp. ground ginger
1⁄2 tsp. salt
15-oz. can diced tomatoes
13⁄4 cups chicken stock or water
1⁄2 cup dried cranberries
2 cups diced cooked turkey
1 lb. cooked linguini
1⁄2 cup chopped and toasted almonds
Heat oil in large saucepan. Add sweet potato, onion, carrots and garlic. Cook, stirring about 5 minutes or until onions are translucent. Stir in spices and cook until fragrant, about 2 minutes. Add tomatoes, stock and cranberries. Bring to a boil. Cover and simmer about 20 minutes or until vegetables are tender. Stir in turkey and heat through. Serve over pasta. Sprinkle with almonds.
Fettuccine with Butternut Squash and Spinach
Serves 4-6
1 small butternut squash, peeled, seeded and cut into cubes
4 Tbs. olive oil
1 small onion, chopped
12 oz. chopped spinach
1 cup vegetable stock or pasta water
1 cup cooked kidney beans
1 lb. cooked fettuccine
salt and pepper
grated cheese
fresh basil
Cook squash in boiling water for 7 minutes. Drain and reserve. Heat oil in a large skillet. Cook onion until soft. Stir in squash and cook another 3 minutes. Add spinach and cook just until wilted. Add stock or water and bring to a boil. Stir in beans and heat through. Toss with pasta and taste for salt and pepper. Toss again with the cheese. Sprinkle with basil and serve.
Brussels Sprouts and Bow Ties
Serves 4-6
1 cup mascarpone cheese
3 Tbs. sherry or balsamic vinegar
2 Tbs. olive oil
12 small Brussels sprouts, quartered
1⁄2 lb. green beans, cut into 1-inch pieces and blanched
1⁄2 lb. zucchini, cut into matchsticks
2 shallots, sliced pinch red pepper flakes
1 lb. cooked bow ties
chopped parsley
Combine mascarpone and vinegar in a small saucepan. Cook over low heat until melted. Cover and keep warm. Heat oil in a large skillet or sauté pan. Cook Brussels sprouts, beans, zucchini and shallots until tender, about 10 minutes. Stir in pepper flakes. Toss pasta with vegetables and cheese sauce. Sprinkle with parsley and serve.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].