Spinach and artichoke hair pasta Cook 10 ounces angel hair pasta according to package directions; drain the pasta, reserving 1 cup pasta water. Return the same pan to the stove on medium-high heat; add 4 tablespoons butter. Add 4 minced cloves garlic and 1/4 teaspoon crushed red pepper.
Stir 20 seconds or until garlic is light golden brown. Add 4 tightly packed cups baby spinach (6 ounces), 1 (12- to 14-ounce) drained jar marinated quartered artichokes, cooked pasta, 1 teaspoon coarse salt and 1/2 cup finely grated Parmesan cheese (plus extra for serving). Using 2 spatulas or large forks, toss mixture for 1 minute or until the spinach is mostly wilted.
Stir in 5 tablespoons fresh lemon juice. Add more salt as desired. If necessary, add some reserved pasta water to make mixture more “saucy.
” (Adapted from “Delicious Tonight,” Nagi Maehashi, Countryman Press.) Glazed sage-roasted chicken Makes 10 servings (from a 5-pound bird) Preparation time: 15 minutes Cooking time: 2 to 2 1/2 hours INGREDIENTS 1 (5- to 7-pound) roasting chicken, giblets removed 2 bunches fresh sage leaves 1 orange, quartered 1 (15.25-ounce) can apricot halves 1/2 cup orange juice concentrate (thawed) Heat oven to 350 degrees.
Carefully slide your hand between skin and breast meat of chicken to loosen skin. Place 1 bunch sage leaves under skin. Place second bunch sage leaves and orange quarters into cavity of chicken.
Tuck wing tips under and tie legs with kitchen string; place chicken on rack in roa.
