Spring Vegetable Barley Risotto

  • 1 tbsp extra-virgin olive oil
  • 4 cups reduced-sodium chicken broth
  • 3/4 cups uncooked pearled barley
  • 1/2 lb asparagus, trimmed, cut diagonally into 2-in pieces
  • 1/4 lb sugar snap peas, trimmed, cut in half diagonally
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp ground lemon zest
  • 1 tsp unsalted butter
  • 1/4 tsp table salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh chopped dill
  • 1/8 tsp fresh lemon juice
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Spicy Seafood Pasta

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup vodka
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 teaspoon red pepper flakes, or to taste
  • Salt and freshly ground black pepper
  • 1/2 pound bay scallops
  • 1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds
  • 1 pound uncooked linguine
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Smoked Mussel Pasta

  • 1 lb linguine
  • 6 oz smoked mussels
  • 3/4 cup fresh oregano
  • 5-6 cloves garlic
  • 2 tbsp olive oil
  • 2-3 tbsp capers
  • 1/2 cup white wine
  • black pepper to taste
  • 1 28 oz can crushed tomatoes
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