You are not seeing double. I seriously love evol. Notice what they did there? A subliminal message at its finest. The Truffle Parmesan Mac & Cheese is the total Meatless Monday package especially if you crisp the breadcrumb topping in the oven for a delightful texture to accompany the perfectly cooked pasta, rich and creamy, zingy parmesan cheesy sauce; then add in the complexity of the truffles and you’ve got WOW in a compostable bowl! The truffles are gathered from the wilds of Italy, but you don’t have to travel that far to find this super simple uber-yummo mac. Just head to your local grocery store as they are readily available or order online.
3 pounds fava bean pods, shelled
1 tablespoon extra-virgin olive oil, plus more for serving
2 thick slices of lean, meaty bacon, cut crosswise 1/2 inch thick
1 large carrot, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
1 medium onion, cut into 1/2-inch pieces
1 large garlic clove, very finely chopped
One 3-inch-long rosemary sprig
1 quart chicken stock or low-sodium broth
1 cup tubetti or other small pasta
Freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
Bring a large saucepan of water to a boil. Add the shelled fava beans and blanch until bright green, about 1 minute. Drain and peel the favas.
In a large saucepan, heat the 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until starting to brown, about 4 minutes. Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes. Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes.
Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until al dente. Drain.
Discard the rosemary sprig and season the soup with salt and pepper. Add the favas, pasta and mint leaves. Spoon the soup into bowls, drizzle with olive oil and serve, passing the cheese at the table.
The blanched and peeled fava beans can be refrigerated separately overnight. The recipe can be prepared through Step 3 and refrigerated overnight. Gently reheat the soup before proceeding.
Thanks to iVillage for another Meatless Monday winner…
14 ounce can vegetable broth or vegetarian chicken-flavored broth
2 tablespoons minced garlic
3/4 cup water
1 small zucchini, halved lengthwise and sliced
6 tablespoons cornmeal
1 small summer squash, halved lengthwise and sliced
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/3 cup crumbled Gorgonzola cheese
1/4 cup chopped fresh basil
4 teaspoons extra-virgin olive oil
Bring 1 cup broth and 3⁄4 cup water to a boil in a small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from the heat.
Meanwhile, heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Sprinkle flour over the vegetables and garlic; stir to coat. Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 2 minutes. Stir in basil; serve the sauté over the polenta.