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Video: Giada cooks up a light pasta with summer veggies

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    >>> pasta as we head into summer.

    >> good morning.

    >> hi.

    >> you were talking about the pasta salad . some of us are not huge fans burt you're going to show us how to become fans.

    >> of course but willy, do you like the pasta salad .

    >> i've been hand sampling this.

    >> he's touched everything.

    >> wash hands.

    >> we're family. i'm a hand washer. we're good.

    >> all right. let's get started with our vegetables. you have lots of beautiful different colored peppers.

    >> most people think of pasta salad and think it's an after thought or tasteless but they can be great and are fantastic for summertimes. start with that.

    >> the pepper first.

    >> yeah, the pepper first. you cut that way.

    >> i take it out of the middle. as long as you have a sharp knife i just go right around.

    >> okay ms. fancy chef.

    >> it's like this and you don't have to get the seeds all over the board.

    >> so smart.

    >> then i cut it in half and you cut it in strips.

    >> you want us to cut it in 1-half inch little cubes. why are we so specific.

    >> that's just a bind line. you can cut it anyway you want . i cut it in cubes. you want everything to be the same size.

    >> so it looks good.

    >> and roasts at the same time. we roast eight t 375 for about ten minutes. the bigger the vegetables the longer it takes to cook.

    >> peppers.

    >> i'll show you the snap peas which also willy has been eating. and then you just snap the top and the snap peas have this little fibrous things on the side that get caught in your teeth if you don't take them out. so i take them out. this is something my daughter and i do something. it's something you can do with your kids and i cut them in pieces just like that.

    >> right in half.

    >> and the color is what makes it yummy and the tomato, i do the same thing i did before with the pepper. i cut the end off -- willy did not have breakfast this morning.

    >> quality control.

    >> are you eating everything?

    >> which is fine. anyhow, you cut around the core the same way you do the pepper. just like that.

    >> you don't want the middle of the tomato.

    >> no i just deseeded it.

    >> you're very good. you should do this for a living.

    >> i was thinking about doing a cooking show .

    >> you could be on that show the new food network star.

    >> i should try out for that next time.

    >> and then cut this in cubes and then what we do is -- whenever willy is done --

    >> once this is all beautifully done.

    >> let's talk about the seasoning for the pasta.

    >> what i do is put all the vegetables in a boil, olive oil , salt, pepper and fresh rosemary. and then i roast it 375 for about 20 minutes until they're nice and tender. willy, would you like to taste them to make sure they're tender.

    >> very nice.

    >> i'm not eating out of the pasta he touched.

    >> we're family around here.

    >> i take the roasted vegetables and put them over the pasta. i like the curly pasta.

    >> kids like that too.

    >> yeah, jade loves these.

    >> 30 seconds.

    >> dressing. sour cream , go willy.

    >> he's eating.

    >> i'm going to eat. sour cream , buttermilk, vegetable oil . i'm using safflower.

    >> why vegetable oil .

    >> it dubt have flavor. you don't want it to compete with the sour cream and buttermilk. mix, lemon zest , chives and toss it over the pasta and you're done. serve it with shrimp, you can do chicken.

TODAY recipes
updated 6/13/2013 2:32:42 PM ET 2013-06-13T18:32:42

Recipe: Curly pasta and veggie salad

  • For pasta and vegetables:
  • Vegetable oil cooking spray
  • 3 plum tomatoes, seeded and cut into 1/2- inch pieces
  • 1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
  • 2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
  • 6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound cavatappi or macaroni pasta
  • For dressing:
  • 2/3 cup sour cream
  • 2/3 cup safflower oil
  • 2/3 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 2 lemons, zested
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh mint
  • 1/4 cup chopped fresh Italian parsley
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the vegetables:

Place an oven rack in the center of the oven and preheat to 375 degrees. Coat a large rimmed baking sheet with nonstick vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out vegetables in a single layer on the prepared sheet. Roast for 25 minutes, until tender.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.

For the dressing:

In a medium bowl, whisk together the sour cream, safflower oil, buttermilk, lemon juice, lemon zest, chives, mint, parsley, salt and pepper until smooth.

Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.

Serving Size

Makes 6 to 8 servings

Recipe: Grilled pepperoncini shrimp

  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped pepperoncini
  • 1 1/2 teaspoons minced garlic
  • Salt and freshly ground black pepper
  • 24 large shrimp (about 1 pound), peeled, deveined

Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and sauté until fragrant, about 2 minutes. Season to taste with salt and pepper. Set aside.

Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.

Serving Size

Makes 6 servings

Recipe: Pollo frito

  • 1/4 cup fresh lemon juice (2 to 3 lemons, depending on size)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
  • 1 teaspoon freshly ground black pepper
  • 2 cups olive oil (approximate amount)
  • 1 cup all-purpose flour (approximate amount)
  • Lemon wedges, for garnish
  • 6 sprigs fresh Italian parsley, for garnish

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.  Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.

In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.

Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

Serving Size

Makes 4 servings

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