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Easy, Fresh, Italian! 3 Great Recipes for Spring

Lehman's
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When Americans envision Italian cooking, it is heavy with the tomato sauce we have all grown to love. But this is not a truly accurate picture, for the tomato is a relatively new addition to Italian cuisine. In fact, the tomato didn’t come on the Italian scene until the late 1500’s and up until the late 1600’s was thought to be poisonous and not used in food. This diversity gives us some wonderful dishes of Italy to use in our warm weather, spring and summer meal planning.

The first thing you will notice in these recipes is the emphasis on fresh produce. In Italy, the majority of the cooking is done by the women of the household. What turns up on the menu is commonly influenced by what is available and freshest at the local daily market. This is influenced by the region of the country the shopper is located in a much like the regional differences we see in American cooking.

Easy, Fresh, Italian! 3 Great Recipes for Spring

Author: Lehman's

Ingredients

4 medium carrots, chopped
1 medium zucchini, sliced
1/4 c chopped onion
1 garlic clove, minced
1 Tbsp olive oil
2 cans (14 1/2 ounces each) beef broth
3 c V-8 juice
1 can (15 ounces) garbanzo beans, drained
1 can (15 ounces) kidney beans , drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 c uncooked elbow macaroni
1 Tbsp fresh basil or teaspoon dried basil
1 Tbsp minced fresh parsley
3 eggs*
1/4 c Parmesan cheese, grated
1/4 c Romano cheese, grated
2 Tbsp flat-leaf parsley leaves
1/4 tsp freshly ground black pepper, plus more for garnish
1 lb pancetta (bacon may be used)
1 cloves garlic
1 Tbsp olive oil
1 lb spaghetti
3 c orange juice (lime, lemon, other fruit juices can be used)
1/2 c sugar
1 c water
2 tbsp freshly squeezed lemon juice

Directions

In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil, until onion is tender.
Add the broth, V8 juice, kidney and garbanzo beans, tomatoes, macaroni and basil
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes.
Stir in parsley.
Simmer 5 minutes longer or until macaroni is tender.
Cook the spaghetti according to package directions.
While that is cooking, cut the pancetta into cubes and brown in skillet.
Add garlic and turn off the heat; garlic will finish cooking from remaining pan heat.
Blend together eggs, Romano cheese, Parmesan cheese, parsley and set aside.
Drain spaghetti and toss back into cooking pan over very low heat.
Drizzle hot pasta with egg mixture while stirring constantly.
Toss in pancetta and garlic.
Remove from heat and serve immediately.
Sprinkle with more grated cheese if desired.
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves.
Let cool.
Stir in the orange juice and lemon juice and pour into a chilled 9×13 glass baking dish.
Place in the freezer and freeze, scraping and stirring with a fork every 30 minutes until the mixture is firm.