roasted root vegetables

http://spoonforkbacon.com/2011/07/aromatic-roasted-rood-vegetables/

Aromatic Roasted Root Vegetables
Serves 4-6

Ingredients:
½ lb. fingerling potatoes, roughly chopped
3 heirloom carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
2 turnips, peeled and roughly chopped
2 red onions, peeled, cut in ½ and each ½ cut into ¼’s
1 head garlic, peeled
2 Tablespoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
3 Tablespoons extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 375°F.
2. Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
4. Add the herbs and olive oil to the vegetables and generously season with salt and pepper.
5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
6. Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.

spinach and ricotta shells

http://spoonforkbacon.com/2011/07/simple-spinach-and-ricotta-stuffed-shells/

Simple Spinach and Ricotta Stuffed Shells
Serves 4 to 6

Ingredients:
25 jumbo pasta shells
2 tablespoons extra virgin olive oil
1 cup store bought marinara sauce
1/3 cup Parmesan, grated
filling:
2 cups frozen spinach, thawed, drained and chopped
2 cups part-skim ricotta
1 egg, lightly beaten
1 shallot, minced
1 tablespoon thyme, minced
salt and pepper to taste

Directions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil.
3. Add the pasta, as well as a generous amount of salt, and stir.
4. Cook the pasta until al dente, about 15 minutes.
5. Drain the pasta and toss with olive oil. Set aside.
6. Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
7. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
8. Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
9. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
10. Top the baking dish with a sprinkle of parmesan.
11. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
13. Remove from the oven and allow to rest for 5 minutes before serving.

tofu seaweed patties

http://www.thekitchn.com/thekitchn/main-dish/recipe-tofuhijiki-patties-157104


Tofu-Hijiki Patties
Makes 4 burger-size patties or 8-10 smaller patties

1/4 cup dried hijiki seaweed
12 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, white and light green parts, finely chopped
2 cloves garlic, finely grated
1 teaspoon finely grated ginger
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
Pinch of ground white pepper
Carrot-Ginger Dressing

Preheat oven to 350°F.

Rinse and drain hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Place hijiki in a bowl with warm water to cover and let soak for 15 minutes.

While hijiki is soaking, drain and rinse tofu. Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water.

Drain hijiki, squeezing out any excess water, and coarsely chop. Mash tofu using your hands or a fork. Combine chopped hijiki, mashed tofu, and all other ingredients in a bowl.

Form the mixture into round patties. (Makes 4 burger-size patties or 8-10 smaller patties.) Place on an oiled baking sheet and bake until golden, about 30 minutes.

Serve with Carrot-Ginger Dressing.

Carrot-Ginger Dressing
Makes 1 1/2 cups or more

4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil

Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

Slowly add vegetable oil and continue processing until smooth.

Add water to thin, if desired.

Refrigerate in an airtight container up to 1 week.

new orleans cream corn

http://www.closetcooking.com/2011/09/maque-choux.html


Maque Choux from Closet Cooking

A creamy corn dish from southern Louisiana.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 3 ears of corn
• 2 tablespoons butter or oil or bacon grease
• 1/2 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup bell pepper, finely diced
• 1 cup tomato, finely diced
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 2 green onions, sliced
• 1/4 teaspoon cayenne pepper or to taste
• salt and pepper to taste

Directions

1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
3. Melt the butter in a pan over medium heat.
4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
5. Add the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
6. Use an immersion blender to puree 1/4 of the corn mixture.
7. Mix in the green onions, season with salt, pepper and cayenne to taste.

mushroom lasagna

http://www.cooksillustrated.com/recipes/detail.asp?docid=7775&Extcode=L1JN3BA00

Serves 10 to 12.   Published September 1, 2006.  

WHY THIS RECIPE WORKS:

To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.

INGREDIENTS

• 1/2ounce dried porcini mushrooms , rinsed well
• 1cup water
• 2pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
• 4tablespoons olive oil
• 2large red onions , chopped medium (about 4 cups)
• 8ounces button mushrooms , cleaned, stems trimmed, and broken into rough pieces
• 4medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
• 1/2cup dry vermouth
• 3tablespoons unsalted butter , plus additional for greasing pan
• 3tablespoons unbleached all-purpose flour
• 3 1/2cups milk (see note above)
• 1/4teaspoon nutmeg
• 1/4cup minced fresh parsley leaves
• 1/4cup minced fresh basil leaves plus an additional 2 tablespoons
• 8ounces Italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
• 1 1/2ounces grated Parmesan cheese (about 3/4 cup)
• 12no-boil lasagna noodles
• 1/2teaspoon grated lemon zest from 1 lemon

INSTRUCTIONS

1. 1. Cover porcinis with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.
2. 2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2 tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid released from mushrooms has evaporated, about 30 minutes, stirring halfway through cooking time. Set mushrooms aside to cool.
3. 3. While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside.
4. 4. Meanwhile, process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as needed. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes.
5. 5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
6. 6. Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Slowly add reserved porcini soaking liquid, scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase heat to medium-high and bring mixture to boil. Reduce heat to medium-low and simmer until sauce has thickened and reached consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
7. 7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
8. 8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
9. 9. While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil, and 1 teaspoon garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, then cut into pieces and serve.

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds

 

 http://www.thekitchn.com/thekitchn/main-dish/recipe-pesto-pasta-with-lemon-spinach-edamame-toasted-almonds-six-ingredients-and-salt-145783

 

serves 4 to 6 8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

Black Bean and Tomato Quinoa with Lemon Dressing

http://www.thekitchn.com/thekitchn/recipe-black-bean-and-heirloom-tomato-quinoa-with-lemon-dressing-six-ingredients-and-salt-153756

 

serves 4 to 6 1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro

Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling. Add quinoa and cook until almost tender, 10-15 minutes.

Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

Drain quinoa and return to pot. Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes. Remove from heat. Fluff quinoa with a fork and toss with dressing. Add remaining ingredients and toss.

Serve hot or room temperature.

Udon Noodle Soup with Bok Choy and Poached Egg

 http://www.thekitchn.com/thekitchn/quick/quick-recipe-udon-noodles-with-bok-choy-and-poached-egg-112043

Recipe used packages of pre-cooked udon noodles in my soup, but you can also use dry udon. Add the dry udon directly to the broth and let it cook for a minute or two. When it's just pliable, add the eggs and continue with the recipe.


Serves 2
4-5 cups chicken broth (we will use vegetable broth!)
2 whole star anise
1 stick cinnamon
2 eggs
2 7-ounce packages pre-cooked udon noodles
4-5 bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3-4 tablespoons soy sauce
1 teaspoon garlic powder

Bring the chicken broth to a simmer in a medium sauce pan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5-10 minutes to infuse the broth with the spices while you prepare the other ingredients.

Crack the eggs into separate measuring cups and slip them one at a time into the broth. Cook for two minutes. Add the noodles and bok choy, and stir very gently so as not to break the eggs. Cook for an additional two minutes, until the egg whites are completely set but the middles are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce, garlic powder, and the spring onions. Taste and add more soy sauce if necessary. Remove the star anise and cinnamon with a slotted spoon. Divide the soup between two bowls and eat immediately.

Summer Squash with Baked Eggs

 Adapted from Food Network. 

http://www.thekitchn.com/thekitchn/vegetable/recipe-summer-squash-with-baked-eggs-153998

  2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.


Preheat oven to 375°F.

In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes.

Remove skillet from heat and stir in goat cheese and basil.

Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.

Bake until egg whites are set and yolks are still soft, about 10 minutes.

Garnish with basil and serve with crusty bread.

Pumpkin & Ricotta Pasta Casserole

http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962

serves 6
Olive oil
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided

Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Tomato, Broccoli & Mozzarella Pasta Casserole

http://www.thekitchn.com/thekitchn/recipe-tomato-broccoli-mozzarella-pasta-casserole-153919

serves 6 12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
3/4 pound onion, diced
4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Heat a large pot of water to boiling and salt generously. Add the farfalle and cook for 11 minutes or until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender. Drain thoroughly and chop roughly into bite-sized florets. Toss with the cooked pasta. Chop two of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

Bún Chay (Vietnamese Vegetarian Noodle Salad)

http://www.thekitchn.com/thekitchn/recipe-bun-chay-vietnamese-vegetarian-noodle-salad-090375


Noodles
4 ounces dried rice sticks or vermicelli

Tofu
1/2 pound extra firm tofu
Vegetable oil

Greens
1 1/2 cups shredded lettuce
1 cup mung bean sprouts
1/2 cup julienned cucumber
Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau răm or Vietnamese coriander, tiá tô or Vietnamese perilla)

Sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons water
1 clove garlic, crushed

Garnish
2 tablespoons peanuts, chopped

For the noodles
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.

For the tofu
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.

For the greens
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)

For the sauce
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)

To serve
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.

vegatarian pho

•  http://cookitfor.us/recipes/8303/Vegetarian_Pho_Vietnamese_Noodle_Soup_The_Kitchn

Vegetarian Phở (Vietnamese Noodle Soup)
Serves 2
Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)

For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

pasta with swiss chard and red peppers

from america's test kitchen

¾ pound capellini, broken into 3-inch pieces
2 tablespoons extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
1 cup dry white wine
½ teaspoon saffron threads, crumbled
1½ cups heavy cream
2 cups water
1 bunch Swiss chard, stemmed, leaves chopped
Salt and pepper
1 cup drained jarred roasted red peppers, sliced thin
 
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Arrange pasta in an even layer on rimmed baking sheet. Bake pasta until golden brown, 8 to 9 minutes, stirring once or twice during baking.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and saffron and cook until liquid has evaporated, about 3 minutes.
3. Add cream, water, Swiss chard, and ½ teaspoon salt and cook until greens begin to wilt, about 3 minutes. Add pasta and simmer over medium heat, stirring often, until pasta is tender and sauce is thick and creamy, about 6 minutes. Stir in red peppers and season with salt and pepper to taste. Serve.