spinach fettucine with baked feta, peas and breadcrumbs + Vegetable Literacy giveaway!

Time for another cookbook giveaway! I'm so excited to share this one with y'all. Deborah Madison's new Vegetable Literacy is a total triumph. In it, you'll not only find fabulous recipes for any and every kind of vegetable you can imagine, but she also explains the relationship between vegetables and how that knowledge can lead to perfectly paired flavors in cooking. I have learned SO much already!

Aside from all of the amazing information, there are of course tons of awesome recipes (over 300!). Some I'm looking forward to trying include:

Griddled Artichokes with Tarragon Mayonnaise
Braised Endive with Gorgonzola
Smoky Kale and Potato Cakes
Fragrant Onion Tart
Carrot Almond Cake with Ricotta Cream

I mean seriously, how good do those recipes sound?!

The recipe below is so simple and lovely. In the book, Madison uses ricotta rather than feta, but 1. I had a giant block of feta that needed to be used (that's what happens when you can't stop cooking from the Jerusalem cookbook) and 2. husband is not a huge fan of ricotta. Feta worked beautifully and gave it an excellent tang, but I imagine that ricotta is absolutely divine.

***Now for the giveaway details! I'm thrilled to have an extra copy of Vegetable Literacy to give away to one reader! To enter, simply leave a comment below telling me your favorite vegetarian dish - could be a side, a main course, a salad, an appetizer - whatever! (Feel free to link to recipes if it's something you found or have online.) I'll choose a winner at random next Friday (April 12). Good luck!

Spinach Fettucine with Baked Feta, Peas and Breadcrumbs (adapted from Vegetable Literacy)
serves 2

you'll need:
olive oil
1 cup feta cheese
3 tablespoons panko bread crumbs
1/2 lb. spinach fettucine (or pasta of your choice)
1 tablespoon butter
1/3 cup onion, finely diced
1 1/2 teaspoons fresh rosemary, minced
1 cup peas
1/2 cup water
grated zest of 1 lemon
salt and pepper
2-3 tablespoons grated Parmesan
2 tablespoons toasted pine nuts

Preheat oven to 375 degrees F. Lightly oil a small baking dish with olive oil and swirl to coat. Pack the feta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes, or until the cheese has begun to set and brown on top. Remove from oven and sprinkle bread crumbs over the cheese. Return to oven for 10 minutes, or until the breadcrumbs are browned and crisp. Set aside to cool while you make the rest of the dish.

Bring a pot of water to a boil and salt it generously. Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat the butter in a small skillet over medium heat. Add the onions and rosemary and cook until softened, about 3 minutes. Add the peas, water, and lemon zest. Simmer until the peas are bright green and tender, about 3 minutes. Season with salt and pepper to taste.

To serve, toss the pea mixture and the pasta together. Divide the feta between 2 plates. Spoon pasta and peas over the top and sprinkle with grated Parmesan and pine nuts to finish. Enjoy!

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