Winter Herb Pasta with Roasted Vegetables

“What good is the warmth of summer, without the cold of winter to give it sweetness.”
― John Steinbeck

 

Winter Pasta // Not Without Salt

Winter pasta // Not Without Salt
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It’s harder for me to find beauty in the winter. I struggle to see joy when I can’t feel my toes. I spend far too much time grumbling about the lack of light that makes my photos feel dull and my mood, well dull too. But then I take a closer look at the colorful baking sheet in front of me born from a few vegetable drawer scraps. Their tough interiors soften in the oven while their edges wrinkle and char and they emerge sweet.

The ground is frozen and yet rosemary and thyme cling for life in our garden. I marvel at their scent and the piney reminder of one of the joys in this season. It is harder to find the beauty in the season but it just teaches me to look more closely because no matter happens in the day there is always sufficient joy and grace  in it. It is all a matter of what I choose to see.

I’ve been meaning to share this pasta for a couple weeks now and I failed to write out the details of the process but really it’s more of a general idea. It’s a clean-out-the-fridge sort of pasta ; whatever vegetables you have on hand roast in the oven while pasta boils and is scented with woody herbs. On top garlic laced bread crumbs, Parmesan and fresh Parsley. It’s the perfect comforting, simple dinner. My favorite kind in the winter.

 

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pasta 4

Winter Pasta // Not Without Salt

Winter Herb Pasta with Roasted Vegetables

Serves 4- 6

Inspired by epicurious.com

1 1/2 pounds vegetables, cut in 1-inch pieces

10 ounces bucatini or spaghetti

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 tablespoons butter

3 garlic cloves, minced

1 cup bread crumbs

1/2 cup chopped fresh parsley

Parmesan

Olive oil

Salt and Pepper   Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes. While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente. Drain the pasta reserving 1/2 cup pasta water. Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat. Add the vegetables to the pasta. Toss to combine. In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant. Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often. Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.  

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Tomato Poached Eggs with Kale and Wheat Berries

Baked Eggs with Kale and Wheat Berries // Not Without Salt

I’m taking a much needed break from attempting to come up with a title for my book to come talk to you all instead. Thanks for the lovely distraction.

I’d much rather talk about my dear friend, Megan’s book right now. Megan writes a beautiful blog called, A Sweet Spoonful and her first book, Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons has finally arrived. I’ve had my copy on pre-order since July so you could imagine my excitement when the little package containing her words, her recipes, her story, along with beautiful photographs arrived.

Whole-Grain Mornings is like a kind friend who holds your hand while you navigate your way through the daunting world of grains. There are handy charts, inventive recipes and beautiful photographs. I will be forever indebted to her and Sam for changing the way I make oatmeal. And that Whole-Grain Gingerbread has already made the rounds twice. But it’s these eggs that I am here to talk to you about today.

Baked Eggs with Kale and Wheat Berries // Not Without Salt

 

 

Baked Eggs with Kale and Wheat Berries // Not Without Salt

We bake a lot of eggs around here. In a bit of cream with cheese, alongside ham, in a simple tomato sauce or whisked together to form some sort of Frittata with components of the fridge that are in need of a home. But Megan’s version is robust, hearty and uses wheat berries (!!). Why had I never thought of tucking those lovely little chewy gems into my baked eggs? They give the dish heft and bite and make the humble egg seem more worthy of being called a meal. There’s also chiles, capers, lemon and feta leaving an impression that lingers for many meals.

Baked Eggs with Kale and Wheat Berries // Not Without Salt

 

Baked Eggs with Kale and Wheat Berries // Not Without Salt

Tomato Poached Eggs with Kale and Wheat Berries

From Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons Serves 4-6 3 tablespoons olive oil, plus more for serving 1/2 medium yellow onion, diced 2 Anaheim chiles, stemmed, seeded, and diced 3 garlic cloves, minced 1 (28 ounce) can crush tomatoes 1 tablespoon tomato paste 3/4 cup cooked wheat berries (boil in salted water for about 30-40 minutes until tender but chewy) 3 tablespoons capers, drained 1/2 teaspoon ground cumin 1 teaspoon sweet paprika 1 tablespoon grated lemon zest (I didn't have a lemon so I left this out) 1 teaspoon kosher salt 1/2 bunch kale, stemmed and coarsely chopped 5 to 6 large eggs 1/4 cup crumbled feta cheese Flaky salt Red pepper flakes   In a 12-inch skillet over medium heat, warm the oil until it shimmers. Add the onion and saute´until soft, 3 to 4 minutes. Add the chiles and continue to saute´for 3 to 4 minutes more. Then add the garlic and cook for 1 minute. Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest (if using) and kosher salt and stir to combine. Simmer, uncovered, over low heat until the sauce just starts to thicken, about 15 minutes. Taste and adjust seasoning to your liking. Stir in the kale and simmer for 1 to 2 minutes until the color brightens and the leaves soften. Carefully crack the eggs evenly around the pan. Cover and gently cook until the whites are firm but the yellows are runny, 6 to 8 minutes. Top with crumbled feta. Serve with flaky salt, olive oil for drizzling and chile flakes for heat. Leftovers will keep in the refrigerator for up to 2 days.

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