80 MAY 2019 WOMANSDAYMAG
Cookbook / SPRINGTIME PASTA
Spring Carrot
Penne
with Bacon
and Peas
ACTIVE 20 MIN.
TOTAL 45 MIN.
SERVES 4
COST PER SERVING $1.4312 oz penne rigate
1 Tbsp olive oil
½ small yellow onion, thinly sliced
8 oz carrots, thinly sliced
2 cups low-sodium chicken broth
2 large egg yolks
Kosher salt
4 slices thick-cut bacon (about
8 oz), cut into ¼-in. pieces½ cup dry white wine
1 cup (about 5 oz) shelled
English peas or frozen peas(^1) Cook pasta per pkg. directions,
reserve 2 cups pasta water, then
drain pasta and return it to the pot.
(^2) Meanwhile, heat oil in a large
skillet on medium. Add onion and
cook, stirring occasionally, until
tender, 4 minutes. Add carrots and
broth, cover, and bring to a boil, then
reduce heat and simmer until carrots
are very tender, about 15 minutes.
Strain, reserving liquid. Add carrots
and onion to a blender and puree,
adding just enough vegetable liquid
to get the blender moving (about
¼ cup), until smooth. Add egg yolks
and ¼ tsp salt and puree to combine.
(^3) Clean skillet and return to medium.
Add bacon and cook until browned
and crisp, 6 to 10 minutes. Transfer
to a paper towel–lined plate and
discard drippings.
(^4) Add wine to skillet and
bring to a simmer, scraping
up any browned bits.
Simmer until reduced to
about 2 Tbsp, then add
peas and 1⁄2 cup reserved
vegetable liquid. Bring to a
simmer and cook until peas
are just tender and bright
green, about 2 minutes if
fresh, 30 seconds if frozen.
(^5) Toss pasta with carrot
sauce. Fold in pea mixture and
bacon, adding reserved pasta
water if sauce seems too thick.
PER SERVING 465 CAL, 9.5 G FAT (2.5 G SAT),
20 G PRO, 320 MG SODIUM, 76 G CARB, 6 G FIBER
Lemony
Artichoke
Linguine
with Olives
ACTIVE 25 MIN.
TOTAL 35 MIN.
SERVES 4
COST PER SERVING $2.36
12 oz linguine
1Tbsp finely grated
lemon zest plus 3 Tbsp
juice (from 1 lemon)
1 cup bright green olives,
pitted and coarsely chopped
4 Tbsp olive oil, divided
1 tsp red pepper flakes
1 tsp fennel seeds, crushed
2 Tbsp flat-leaf parsley, chopped
1 14-oz can whole artichoke hearts,
drained, halved (quartered
if large), and patted dry
2 cloves garlic, thinly sliced
1 oz Parmesan, shaved
(^1) Cook pasta per pkg. directions.
Drain pasta, return it to the pot,
and toss with lemon juice.
(^2) Place olives in a small bowl.
Heat 3 Tbsp oil in a medium skillet
on low along with lemon zest,
red pepper flakes, and fennel seeds.
When barely simmering, pour over
olives. Fold in parsley.
(^3) Heat remaining Tbsp oil in
skillet on high. Place artichokes in
pan, cut sides down, and cook
until golden brown, about 3 minutes.
Flip artichokes, reduce heat to
medium, add garlic, and cook until
garlic is golden brown, about
1 minute.
(^4) Toss garlicky artichokes
with pasta, then fold in
marinated olives. Served topped
with shaved Parmesan.
PER SERVING 535 CAL, 21.5 G FAT (4 G SAT),
16 G PRO, 770 MG SODIUM, 72 G CARB, 4 G FIBER
As you drain
the pasta, reserve
some of the starchy
cooking liquid.
It can revive dry
noodles and thin
out sauces.