Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

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Who doesn’t love a good chicken and rice bowl? I’m a huge fan of grilling in summer and love me some grilled yakitori chicken, but because we’re in early spring in California, the weather is still funky with mixed rain, sunshine, and cold winds. Grilling is not a reliable option just yet!

But at least my broiler is still my trusted friend and cooks up delicious chicken for me when I ask! This recipe has a few steps, but they’re all really simple and the end result is extremely satisfying. Feel free to play with your sides of greens and mushrooms. I just picked the komatsuna greens and pioppini mushrooms because I hadn’t tried those varieties before, and, well, you know how much I enjoy playing with my food and taking my palate out for different adventures!

Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

Time: 1 Hour
Serves 4

Ingredients
3/4 cup dark soy sauce, divided
2 tbsp vermouth
1/4 cup mirin
4 garlic cloves, finely chopped
1 tsp ginger, minced
1 tbsp light brown sugar
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 cups short grain brown rice
1 bunch komatsuna greens or broccoli rabe, cut into 2-inch pieces
1/4 cup sesame oil (divided)
8 oz pioppini mushrooms, woody stems trimmed
8 green onions, thinly sliced (divided)
1/4 cup rice vinegar

Directions
In a medium skillet, bring 1/2 cup dark soy sauce, vermouth, mirin, garlic, ginger, and brown sugar to a boil. Reduce to a simmer and cook until the marinade as thickened, about 8-10 minutes. Remove from heat and transfer to a medium bowl. Add chicken to bowl and let marinade for 30 minutes. Preheat broiler.

Prepare brown rice in a rice cooker. 

Meanwhile, heat a pot of boiling salted water. Add komatsuna greens and blanch until stems are crisp-tender, about 30 seconds for komatsuna greens or 2-3 minutes for broccoli rabe. Transfer greens to an ice bath and let cool. Dry greens and remove any excess moisture. Dress with a light coat of olive oil and season with salt. Set aside.

In a medium skillet, heat 1 tbsp of sesame oil over medium-high heat. Add mushrooms and half of the green onions, and cook until mushrooms are soft and golden, about 8 minutes. Remove from heat and set aside.

In a small bowl prepare rice dressing by mixing 4 tbsp dark soy sauce, rice vinegar, and 3 tbsp sesame oil. Add half of the dressing to the rice, adding more to taste. Reserve remaining vinegar. 

Once chicken has finished marinating, line a baking sheet with foil. Add chicken to baking sheet in a single layer and broil for 6 minutes on each side until cooked through.  

To serve, spoon 1.5 cups of rice into each bowl. Nestle in chicken, mushrooms, and greens. Garnish with remaining green onions. Spoon over additional rice dressing if desired.

Roasted Half Chicken Dinner with Potato Wedges, Pearl Onions, and Carrots

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This Roasted Half Chicken Dinner from Hello Fresh with potato wedges, pearl onions, and carrots is off the charts delicious to the eyes and the palate. I feel like one lucky girl to be eating this for lunch today. You can find the recipe HERE on their website!

Last night, Adrian and I worked out at the gym in lieu of making dinner, which means we had to be prepared for today’s lunch! We usually make four portions for dinner to ensure that our lunches are as healthful as possible. But knowing we wouldn’t be able to start on dinner until at least 8pm, we planned ahead and went out for a light protein-packed meal of sashimi so we would’t be “hangry” when we returned to make our last Hello Fresh box! 

Let me tell you, I can’t believe how easy it was to prep and roast this dinner, even though I was pretty tired after the gym! Our bellies are sure thanking Hello Fresh today for allowing us to stick to our healthful lunch schedule with this nutritious and delicious meal. For an entire half chicken, amazing vegetables, and herbs to boot, the value is incredible. 

With this being my second experience receiving a free box from Hello Fresh, I will give them a resounding two thumbs up for meals that are tasty, healthy, and easy to make. So without further ado, I encourage you to check out their website with my discount code FRESHFANSRD35 to get $35 off of your first order! 

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

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Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you. 

This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what? 

Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at https://www.hellofresh.com/tasty with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Time: 30 Minutes
Serves 4

Ingredients
Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream

Directions
Bring a large pot of salted water to a boil. 

Melt 2 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Add ravioli to pan with shrimp. Gently stir in sour cream, 2 tbsp butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!

Salmon with Beurre Blanc and Sautéed Greens

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Is this salmon with beurre blanc and sautéed greens a sexy dish, or what?

I recently learned how to make lemon confit, which I now know is an easy and exciting way to add flavor to your meals! I made a whole batch of it by slowly simmering finely sliced lemon rinds in olive oil and sugar. Then I let the flavors meld overnight and added the contents to a mason jar. When I woke up in the morning to try it, I was astounded. Lemon confit makes for such a tasty and simple way to add flavor to your dishes. If you don’t feel like making lemon confit (not sure why you wouldn’t), it’s easily purchased online or at your local gourmet grocer.

The salmon dish as a whole is incredible. There are a few steps, but they’re all very easy. In 45 minutes, you’ll have plated some amazing French-inspired cuisine, impressed your friend or spouse, and will have saved a few dollars cooking at home instead of dining out at a fancy French restaurant!

Salmon with Beurre Blanc and Sautéed Greens

Time: 45 Minutes
Serves 4

Ingredients
3 cloves garlic, peeled
Kosher salt
2 tbsp extra-virgin olive oil, divided
1/4 tsp red chili flakes
1 bunch kale, stems removed, torn into 3-inch pieces
1 bunch Swiss chard, stems removed, torn into 3-inch pieces
2 tbsp lemon confit, finely sliced, or lemon zest
Freshly ground black pepper
4 (6 oz) center-cut salmon fillets, skin on
7 tbsp butter, divided
1 shallot, minced
1/3 cup vermouth
4 lemon wedges, to serve

Directions
Preheat the oven to 350F.

Finely mince garlic, running the knife blade over the garlic a few times to mince further. Add 1/2 tsp salt to the mince and continue to alternate between mincing and running the knife over the garlic until you have formed a fine paste. 

Heat 1 tsbp olive oil in a medium skillet over medium-high heat. Add garlic paste and chili flakes and cook until the garlic is fragrant, about 20 seconds. Add the kale, chard, 3 tbsp water, and cook, stirring until tender, about 8 minutes. Stir in lemon confit, season with salt and pepper, and remove from heat. Keep warm.

Season salmon with salt and pepper on both sides. Heat 1 tbsp oil in a large oven-safe skillet or Dutch oven over high heat. Add salmon fillets and briefly press down with a spatula to ensure even searing. Cook on each side for about 3 minutes, without moving the fish. Add 3 tbsp butter to the pan and allow to melt. Spoon butter over salmon for 30 seconds, then transfer skillet to oven, basting the fish with a spoon every 3 minutes, until the thickest part of the salmon is cooked through and reaches an internal temperature of 145F. Remove from heat and keep warm.

In a small skillet, bring shallots and vermouth to a simmer over medium heat. Cook until the sauce has thickened, leaving a bit of vermouth in the pan. Remove from heat.

To the same pan, stir in 1 tbsp of butter at a time until each cube is fully melted. Stir in 1/4 tsp salt and remove from heat. Strain the beurre blanc into a bowl over a fine-mesh strainer to remove shallots. 

Serve salmon on plates and ladle a tablespoon of beurre blanc over each fillet. Serve with sautéed greens and lemon wedges.

Pierogies with Fried Sage and Butternut Squash

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Who loves pierogies? I do, I do! These pierogies with fried sage and butternut squash are delightful! They are made from scratch, so they're a little messy and take some dedication in the kitchen, which is why I'd recommend making them on a Saturday or Sunday afternoon. But they are really fun to make and the process is extremely simple! 

The funny thing is that when I do “play” with flour, I often remember the stories my mom and my sisters would tell me about my twin brother and I diving into flour when we were toddlers. My brother and I knew how to get beyond the child locks in seconds, and when my mom wasn’t looking, we let the flour fly across the kitchen. I still remember doing this to some degree, but those memories are aided by a few funny pictures to document the events, which I’d love to dig up for you sometime, but not today. I suppose you could say these were some of my first foodie experiences! Regardless, being a twin was so much fun sometimes (and still is!).

Whether or not you like playing with flour for nostalgic reasons, you will enjoy making these pierogies. The butternut squash adds a little extra pizzaz than the average pierogi, which tend to have a couple simple ingredients, like sauerkraut and sour cream. I love the simple recipes too, but I really prefer to see color in every meal, which is why I also added the fried sage. 

As a serving size, I recommend about 4-5 pierogies for a reasonable portion and to serve them up with a side salad for an extra healthful touch. Salad tip: toss some greens you have on hand with sliced shallots, balsamic vinegar, a drizzling of olive oil, and crumbled queso fresco. So much yum!

Pierogis with Fried Sage and Butternut Squash  

Time: 1 Hour, 30 Minutes
Serves: 4-6
Yields: About 20-25 pierogis

Ingredients
1 large head of cabbage, quartered, core removed
8 tbsp butter
1 large onion, finely chopped
1 cup queso fresco, crumbled
Kosher salt
Freshly ground black pepper
2 cups flour
4 egg yolks
2 tbsp sour cream
1/2 cup hot water
4 tablespoons olive oil, divided
1 small bunch fresh sage leaves, stems removed
3 medium shallots, thinly sliced
4 cups butternut squash, cut into ½-inch cubes
1 tbsp light brown sugar
1 tsp balsamic vinegar
Sour cream, to serve

Directions
Steam cabbage in a rice cooker according to rice cooker directions or in a steamer basket over a pot of boiling salted water, The pot should only be ¼ full of water. Cook cabbage until tender, about 6 minutes each side. Transfer cabbage to a plate to cool. Then squeeze out as much liquid from the cabbage as possible and transfer to a medium mixing bowl. 

While cabbage steams, heat butter in a medium skillet or Dutch oven over medium-high heat. Add onion and cook until golden brown, about 8-10 minutes. Add cheese and reserved cabbage and stir in until cheese just starts to melt. Remove from heat and set aside.

In a large mixing bowl, add flour and form a well in the center. Add egg yolks, 1 tsp salt, and sour cream into the center. With your hands, gently blend the ingredients together until just combined, adding a little water at a time. Knead the dough in the bowl (or on a lightly floured surface if desired), adding more water if necessary, until firm and smooth. Let the dough rest for 10 minutes and then cut in half.

On a lightly floured surface, roll out one dough half into 1/8-inch thickness. Cut out rounds of dough with a 3-inch biscuit cutter. Form remaining dough scraps into a ball and roll out again, continuing to cut out rounds. Repeat with other dough half.

Brush a bit of water around the edges of each round. Pick up a dough round and hold in one hand, spooning a bit of the filling into the center. Fold one end over the filling into a half circle and press to seal the edges, folding over edges into pleats if desired. Repeat with remaining rounds. 

Heat a pot of boiling salted water. Add about half of the pierogis and cook for 10 minutes, until the pierogis float to the surface. Set aside and repeat with remaining pierogis.

In a small skillet, heat 2 tbsp olive oil over medium-high heat. Add sage and cook until crisp, about 30 seconds. Remove from heat and transfer sage to a paper towel lined plate. 

Heat oil in a large skillet or Dutch oven over medium-high heat. Add shallots and butternut squash. Season with salt and pepper and cook, stirring occasionally, until shallots have softened, about 6 minutes. Stir in ½ cup water and brown sugar and bring to a simmer and cook, covered, but stirring occasionally, until squash is tender, about 10 minutes. 

Add pierogis to shallots and squash with with balsamic vinegar and cook for 3 minutes, until incorporated. Season with salt and pepper to taste. Serve immediately on plates garnished with a dollop of sour cream and fried sage. 

Ethiopian-Spiced Dal with Butternut Squash

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What do you do when you love Ethiopian and Indian cuisine, but can’t decide which one to make for dinner? You combine the flavors into this delicious fusion dal, of course! 

Dal is very generous, so you can decide on your own legumes to use for this recipe. But if you choose my recommendations below, you’ll get to experience a little but of heaven with every bite! Adding four different types of legumes means you will have a variety of textures, which really helps to round out the dish! The mung beans totally shined here too, so use them if you can.

Similarly, if you don’t have access to any of the ingredients below and don’t feel like ordering them online, that’s fine too. Your dal doesn’t have to be Ethiopian-flavored or even have to have fresh Indian curry leaves! But for the curious, why not buy a little Ethopian-spiced butter (niter kibbeh) and berbere (chili powder) online if you don’t have them on hand. Your palate will thank you!

Ethiopian-Spiced Dal with Butternut Squash

Time: 1 Hour
Serves 4

Ingredients
3/4 cup yellow split peas
1/4 cup whole red lentils (masoor dal)
1/4 cup mung beans (green gram)
1/4 cup whole black lentils (urad dal)
6 cups water
1 tsp turmeric
Kosher salt and freshly ground black pepper, to taste
1.5 cups butternut squash, cut into 2-inch pieces
3 tbsp Niter Kibbeh, ghee, or vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2-3 serrano peppers, chopped
10 fresh Indian curry leaves
1 tsp cumin seeds
6 dried birdseye chilies, roughly chopped (optional)
1 tsp berbere or red chili powder
1/4 bunch cilantro, chopped

Ingredients
Throughly sort legumes and wash in a colander under cold running water. Drain. 

In a large skillet or Dutch oven, bring water to a boil. Add legumes, turmeric, and salt and pepper to taste. Bring to a boil and reduce to a gentle simmer for about 30 minutes. Sir in butternut squash and cook on medium-low for 25-30 minutes, until legumes and squash are tender.

Meanwhile, in a separate skillet, heat niter kibbeh or oil in a over medium-high heat. Add onion, garlic, serranos, curry leaves, and cumin seeds. Cook until onions are soft and golden brown, about 8 minutes. Stir in berbere or chili powder and remove from heat. 

Add onion mixture to legumes and stir to combine over medium heat until incorporated. Adjust seasonings to taste and serve immediately in bowls garnished with cilantro. 

Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

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This Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes is so healthy and delicious that it could make your head spin. Plus it has a little kick of sriracha and birdseye chilies if you're into that kind of thing! 

I adapted this recipe from an episode of Simply Ming. He used cauliflower instead of romanesco broccoli, but I decided to go with romanesco broccoli because it’s such a funny looking brassica. I also added a bunch more chilies, combined the vegetables with the marinade, and added a mix of daikon and Japanese turnips we had growing in our garden. Feel free to play with this recipe as I did! I had fun making it.

Did I mention that it’s a one-pot meal? The basic ingredients and easy prep definitely make this recipe a keeper for any night of the week. 

Chicken, veg, and potatoes? Yes, please!

Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

Time: 45 Minutes
Serves 4

Ingredients
1 tbsp sriracha
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Juice of one orange
4 skin-on boneless chicken breasts
2 tbsp olive oil
1 red bell pepper, diced
1 medium red onion, 1/4-inch slices
1 carrot, diced
2 stalks of celery, diced
1 head romanesco broccoli, broken into florets
4-inch piece daikon and/or Japanese, cut into 1/4-inch slices
2 Yukon gold potatoes, ¼-inch slices
10 birdseye chilies, roughly chopped
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 450°. Make the marinade: In a large bowl, combine the sriracha, Dijon mustard, and Worcestershire sauce. Whisk in the orange juice.  Season the chicken on both sides with salt and add to the marinade.

Heat a cast iron pan large enough to hold chicken over high heat. Add the oil and swirl to coat the pan. Add chicken (reserving marinade) skin-side down and cook for about 6 to 7 minutes until the skin is a golden brown. Turn chicken over and cook for another 5 to 6 minutes. Transfer to a plate and set aside.

To the same pan, add the red pepper, red onion, carrots, celery, romanesco broccoli, daikon, potatoes, and chilies and toss to combine. Season with salt and freshly ground black pepper. Add 3/4 cup of the reserved marinade and cook over medium heat for 10 minutes until vegetables have softened, but are still al dente.

Return the chicken to the pan on top of the vegetables and place in the oven. Pour over remaining marinade. Cook about 15 minutes until the chicken is cooked through and has reached an internal temperature of 165F. Serve right from the pan. 

Linguine with Squid, Swiss Chard, and Tomatoes

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Check out this delicious recipe for Linguine with Squid, Swiss Chard, and Tomatoes! You can tell just by reading the ingredients that it’s going to taste good, right? 

Braising squid in tomato sauce is a great way to make sure it’s super tender. It’s a nice break away from pasta with sausage or other meat, especially because squid is lower in calories and fat than sausage, chicken, and especially beef!

In fact, this is the kind of pasta recipe where it’s hard to over indulge. This large plate I served here is about 475 calories and thanks in large part to the squid, is rich in B-vitamins. Win-win for a healthy weeknight dinner, right?

Linguine with Squid, Swiss Chard, and Tomatoes

Time: 1 Hour
Serves 8

Ingredients
1/2 cup olive oil
1/2 cup red onion, diced
6 garlic cloves, minced
1/3 cup celery, diced
1/2 cup carrots, diced
1/2 cup dry white wine
1 (28-oz) can whole tomatoes
Salt and freshly ground black pepper
1 tsp chili pepper flakes
1 lb swiss chard, stems removed, roughly chopped
1.5 lbs cleaned squid, cut into 12-inch rings
16 oz dry linguine
Juice and zest of 1 lemon
3/4 cup grated parmesan cheese + more for serving

Directions
In a large sauté pan or Dutch oven, heat oil and add onion, garlic, celery, and carrots. Season with salt and pepper and cook for 8-10 minutes, until soft. Add wine and cook until reduced by half, about 3-4 minutes. Add the tomatoes and chili flakes and cook, breaking up with a spoon, about 3 minutes. Stir in swiss chard until leaves wilt. Add squid and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes, until squid is tender.

While squid simmers, boil linguine in a pot of boiling salted water until al dente, about 10 minutes. Drain.

When squid is tender, add linguine to pan with lemon juice, zest, and parmesan. Stir to incorporate linguine and sauce, about 3-4 minutes. Season to taste with additional salt, pepper, and chili flakes if desired. Serve on plates and garnish with additional parmesan cheese. 

Spicy Chicken Posole Soup with Garbanzo Beans

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It’s been raining again, and in fact, flooding in my old stomping grounds of San Jose, CA. Yikes! It’s too bad that we’ve needed rain so much here in California and somehow it decided to all come down at once. I hope all of my friends on social media in San Jose are doing okay. 

With this weather, I wanted to make something spicy and soupy, but easier than said than done for a weeknight. When Adrian came home from the gym last night, I was just getting started on the soup, with a simple mise en place on the table. But after sitting down and catching up on the news for a few minutes, it was done! He was shocked and actually thought I was joking until I served up this big bowl of soup. 

So, to cut this short story shorter, this soup is satisfying, delicious, and perfect for when your weather is cold, rainy, or even snowy. PS: if you’re wondering why our posole looks extra spicy (those cute little Thai chilies), we infused our bottled tomatoes with them last summer, and dang are they good too!

Spicy Chicken Posole Soup with Garbanzo Beans

Time: 20 Minutes
Serves: 6

Ingredients
2 tbsp olive oil
1 medium red onion, thinly sliced
2 jalapeños, seeded, halved lengthwise, thinly sliced
6 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tsp ground cumin
2 tsp Mexican oregano
1 tbsp New Mexico or red chili flakes
6 cups chicken broth
1 28-oz can garbanzo beans, drained and rinse
1 28-oz can crushed tomatoes
2.5 cups rotisserie chicken, shredded

To Serve
Sour Cream
Lime wedges

Directions
In a large skillet or Dutch oven, heat olive oil over medium heat. Add red onion, jalapeño, and garlic. Season with salt and pepper and cook until onions are soft, about 8-10 minutes. Stir in cumin, Mexican oregano, and New Mexico chili flakes and cook for another minute. 

Add broth, garbanzo beans, and tomatoes to skillet. Bring to a boil and stir in chicken. Cook until chicken is heated through. Season to taste with salt and freshly ground black pepper. 

Ladle posole into bowls and dollop with sour cream. Squeeze over lime wedges and serve. 

Fusilloni Pasta with with Tomatoes, Cauliflower, Arugula, and Salami

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I like pasta made of all different shapes and sizes. But recently, I’ve really been digging whole-grain pasta. We’ve all had whole-wheat spaghetti in the past that was terrible, right? Well, I'm happy to report that the pasta world has come a long way as far as innovating ways to make one whole-grain noodles healthier and tastier. 

I made this delicious dish with khorasan kamut, which is delicious with a slightly nutty taste, but still has the same buttery bite you expect from any other fusilloni. Kamut is actually really interesting because it’s nicknamed “King Tut’s Wheat,” since it was found in his tomb according to an ancient legend. Or maybe it’s just interesting to me because I also happen to have a degree in history! But no matter, people have been eating it for ages and it’s cool that it’s getting a revival in this day and age.

Nutritionally, kamut has more protein than modern wheat, and according to one study, if you replace kamut with modern wheat, it may reduce your risk for heart disease by lowering total cholesterol, LDL cholesterol, and other inflammatory markers. Whether or not you’re willing to replace your grains with kamut because of one study, it’s still interesting to try out! Diversifying the types of foods you eat is always a good thing, and pasta is no exception. 

Fusilloni Pasta with with Tomatoes, Cauliflower, Arugula, and Salami

Time: 30 Minutes
Serves 6

Ingredients
1/2 head large cauliflower, cut into 3/4-inch florets
3 medium roma tomatoes, finely chopped
1/4 cup extra-virgin olive oil
4 oz hard salami, finely chopped
3 tbsp fresh sage leaves, finely chopped
8 garlic cloves, finely chopped
16 oz fusilloni pasta
5 cups baby arugula, about 5 oz
1 cup grated parmesan cheese, divided

Directions
Preheat oven to 425F. 

In a large mixing bowl, add cauliflower, tomatoes, and olive oil. Season with salt and pepper and stir to combine. 

Transfer cauliflower mixture to a foil-lined baking sheet in a single layer and bake for 10 minutes. Add salami to cauliflower mixture with sage and garlic. Stir and continue roasting for 10-15 minutes, until cauliflower is golden brown. 

Meanwhile, bring a large pot of salted water to a boil. Add fusilloni and cook according to package directions, until al dente. Drain, reserving 1 cup pasta water, and return pasta to pot. 

Transfer cauliflower mixture to the pasta with arugula and 3/4 cup parmesan cheese. Stir in enough of the reserved pasta water to moisten and season with salt and pepper.

Divide pasta between bowls and serve immediately, garnished with remaining parmesan cheese.