Salads and more

Parmesan and Sausage Bolognese
Ingredients
1 lb. rigatoni or pasta of your choice
12 oz. spicy Italian sausage
3 garlic cloves
2 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
1 tbsp. red wine vinegar
1/2 c. finely grated Parmesan cheese
1/4 c. heavy cream
1 large pot
1 large skillet
1 garlic press
Directions

Step 1
Bring a large pot of salted water to a boil, and start to cook 1 pound rigatoni according to the package directions. While the pasta cooks, start to prepare the sauce.
Step 2
Remove casings from 12 ounces spicy Italian sausage. Add the sausage to a large skillet and cook on medium-high heat, breaking it up into small pieces with a wooden spoon, until browned, about 5 minutes.
Step 3
With a slotted spoon, transfer the sausage to a bowl.
Step 4
Discard all but 1 tablespoon fat from the skillet.
Step 5
Return the sausage to the skillet.
Step 6
Using the garlic press, crush the 3 garlic cloves into the skillet. Cook, stirring, for 30 seconds.
Step 7
Stir in 2 tablespoons tomato paste and cook 2 minutes.
Step 8
Then, stir in 1 (28-ounce) can crushed tomatoes, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt. Bring to a simmer, and cook until the sauce slightly thickens, about 7 minutes.
Step 9
Stir in 1/2 cup finely grated Parmesan cheese and 1/4 cup heavy cream.
Step 10
Serve the sauce over the pasta and top with more Parmesan cheese if desired.

Shrimp and Zucchini Scampi
Ingredients
1 1/2 lb. shelled, deveined shrimp
2 Tbsp. oil
2 medium zucchini, sliced
4 cloves garlic, chopped
4 Tbsp. butter
3/4 c. white wine
1/8 tsp. salt
1 lb. linguine, cooked
1/4 c. pasta cooking water
2 tsp. lemon peel, grated
Chopped parsley, for serving
Directions

Step 1
Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate.
Step 2
To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel, and parsley

Zucchini Linguine
Ingredients
2 large zucchini (8 oz. each), coarsely grated
12 oz. linguine
1/4 c. olive oil
5 cloves garlic, thinly sliced
1 red chile, thinly sliced
1 tsp. grated lemon zest plus ¼ cup lemon juice (from about 2 lemons), plus more zest for serving
1/2 c. grated Parmesan cheese, plus more for serving
Kosher salt
1 c. microgreens
Directions

Step 1
Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
Step 2
Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
Step 3
In large skillet, heat oil, garlic, and chile on medium-low, stirring often, until garlic begins to turn light golden brown, 4 to 6 minutes.
Step 4
Immediately remove from heat and stir in lemon zest and juice, Parmesan, 1/4 cup reserved pasta water, and 1/2 teaspoon salt. Add pasta, return to medium-high, and cook, tossing until sauce coats noodles, adding additional reserved pasta water as necessary.
Step 5
Toss with grated zucchini. Divide among bowls and serve topped with microgreens, Parmesan, and additional lemon zest if desired

Maritozzi
Ingredients
10 mini brioche rolls (not presplit or pull-apart)
1 cup heavy cream, cold
2 tbsp. confectioners’ sugar
1/2 tsp. pure vanilla extract
Chopped pistachios, toasted cacao nibs and finely ground freeze-dried strawberries, for decorating
Directions

Step 1
Using serrated knife, make lengthwise slit in top of each roll, cutting about halfway down but keeping roll intact; set rolls aside.
Step 2
In stand mixer fitted with whisk attachment, beat heavy cream, confectioners’ sugar, and vanilla on medium-high until stiff peaks form, 2 to 3 minutes. Gently pry open each roll like a book and spoon cream inside (about 1/4 cup per roll). Smooth surface, wiping off excess cream, then top as desired