It takes a lot for me to turn on my oven in the middle of the summer…
But I’ll do it for this delicious soba noodle dish with oven roasted tomatoes and quick pan seared shrimp 😛
I’m obsessed with light summer meals like this one.
Quick cooking buckwheat noodles are tossed with a gingery miso dressing, oven roasted tomatoes, green onion, and sesame, and topped off with buttery pan-seared shrimp.
The result is a light meal that tastes out of this world but doesn’t leave you feeling uncomfortably full like richer pasta dishes sometimes can.
Plus, I love that this recipe includes miso.
If you’re not familiar with this fermented soy paste, it’s time to get acquainted.
Miso is probably most well known from the complimentary miso soup often served at sushi restaurants, but it can be used in so many more ways.
There are 3 common types of miso:
- White miso – This is the lightest tasting of all the varieties & commonly used raw, like in quick sauces or dressings. It is typically fermented with rice, so it has a light yellow color & tends to be naturally gluten free (but read the labels just in case).
- Yellow miso – This is probably the most popular variety. Despite the name, it actually has a light brown coloring. It still has a nice salty umami taste, but is subtle enough to not overtake a dish. This is the type of miso usually used in miso soup, and my favorite variety to have on hand in the fridge. It is usually fermented with barley, so read labels carefully if you are gluten-free.
- Red miso – This darker reddish brown paste is the strongest of the 3 common varieties. It isn’t used as much in soup, since it would turn the broth a darker color, but is often used in glazes or braised dishes where you want a nice punch of flavor.
For this recipe, you just want a light hit of miso flavor, so I recommend using a white or yellow variety.
And just to make sure the flavor is infused in the dish, it’s used both in the dressing AND on the roasted tomatoes. Yum!
Top this quick salad with buttery pan seared shrimp (they literally cook in 6 minutes flat) and you’re good to go.
Looking for other fun ways to use miso? You’ll love these recipes:
- 1/3 cup extra virgin olive oil
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons yellow or white miso (gluten-free variety if needed)
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- Juice and zest of 1 lime
- Kosher salt
- Ground black pepper
- 2 pints cherry tomatoes
- 8 ounces soba noodles (100% buckwheat preferred)
- 5 green onions, sliced
- 1 tablespoon sesame seeds
- 24 large shrimp, shelled and deveined
- 3 tablespoons unsalted butter
- Juice of 1 large lemon
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, miso, garlic, ginger, lime zest, and lime juice. Season with a pinch of kosher salt and ground black pepper.
Spread the cherry tomatoes out on a large rimmed baking dish. Pour 1/4 cup of the dressing onto the tomatoes and toss to coat. Place in the oven and bake for about 20 minutes, or until the tomatoes are tender and just starting to burst.
Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually no more than 5 minutes). Drain well and place in a large bowl. Pour the remaining dressing over the noodles and toss to combine. Set aside until everything else is done.
When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles. Add the green onion and sesame seeds, then toss again to combine.
In a large skillet, melt the butter over medium-high heat. Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly. Avoid over crowding the pan. You can cook them in 2 batches if they do not fit in your pan in one layer.
Let the shrimp cook for about 3 minutes on each side, then immediately remove from the pan and onto a plate. Drizzle with fresh lemon juice.
Scoop portions of the soba noodles into individual serving bowls, and top each portion with 6 shrimp. Sprinkle with extra sesame seeds if desired, and serve right away.
Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?
Well, you better believe it.
It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).
That’s the beauty of simple, classic recipes.
Brown butter sauces have been around for ages….
(Probably because they are so freaking easy and delicious.)
I mean… what DOESN’T taste better with butter??
Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.
It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.
Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉
We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.
Now go ahead and make yourself some gourmet noodles!
- 8 ounces dried pappardelle pasta
- 5 tablespoons unsalted butter
- 20 fresh sage leaves
- Juice of 1/2 lemon
- Freshly cracked black pepper
- Maldon sea salt
- Freshly grated Parmesan cheese, for serving
Bring a large pot of generously salted water to a boil.
Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes).
Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat.
When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.
Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles.
Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away.
Fusilli might win the award for “most fun noodle shape”.
Those little spirals make you feel like a kid again, playfully eating silly noodle shapes (perhaps with a neon orange cheesy sauce?? 😉 ).
Fusilli sometimes gets a bad rap as the quintessential “pasta salad noodle”, but I think it works wonders in warm dishes.
Unlike dishes with straight noodles like penne, all the little crevices in the fusilli trap the herbs, cheeses, sauces, and seasonings, basically guaranteeing huge flavor in every bite.
I know I’ve been on a pasta kick lately, but this impromptu meal was too good not to share.
It’s a huge pot of noodles tossed with spicy sausage, fresh herbs, feta cheese, and swiss chard.
This is a great way to sneak some extra leafy greens into your week.
I’ve been eating a lot more chard and kale ever since I signed up for an Imperfect Produce delivery box!
There’s nothing more motivating than the arrival of several giant bunches of greens at your doorstep. You’ve gotta get cooking with them before they start to wilt!
And it doesn’t get much easier than adding some greens to your pasta.
Simply wash well, roughly chop the leaves, and cook just enough to wilt (but stay vibrant green). Toss with the pasta, cheeses, and herbs, and you’re done!
PS if you’re gluten free, this dish would work well with quinoa or corn pasta, and you can totally swap out the pasta shape for any other fun, sauce-grabbing noodle like farfalle, shells, or radiatori.
- 4 tablespoons extra virgin olive oil
- 16 to 19 ounces hot Italian sausage, casings removed
- 3 cloves garlic, minced
- 2 large bunches Swiss chard, stems removed, leaves cut into 1/2 inch strips
- 1 1/2 cups beef stock
- 1 pound dried fusilli pasta
- 12 ounces crumbled feta cheese
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- kosher salt
- freshly ground black pepper
Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes.
Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.
Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender.
Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.
Add the drained fusilli to the skillet that has the Swiss chard. Add the sausage back to the skillet as well and toss to combine. Add a bit of the reserved pasta water if the pasta seems dry. Sprinkle the pasta with the feta cheese and fresh herbs. Season generously with kosher salt and freshly cracked black pepper, and drizzle with another two tablespoons of olive oil. Toss to combine, then serve.