Chargrilled broccoli pasta with chilli and garlic

Ingredients

100g/3½oz spaghetti
3 tbsp olive oil
100g/3½oz broccoli, cut into small florets
1 garlic clove, finely sliced
½ red chilli, finely sliced
1 tbsp flaked almonds
salt and freshly ground black pepper

Method

• Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente.
• Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes.
• Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper.
• Drain the spaghetti and add to the broccoli pan, stir well to combine and serve.

Pasta with chilli, bacon and tomato sauce

Ingredients

130g/5oz guanciale (cured pork cheeks), cut into small cubes
1 small onion, finely chopped
3-4 tbsp extra virgin olive oil
1 hot dried red chilli, finely chopped
2 tbsp dry white wine
500g/1lb 2oz San Marzano tomatoes, cut into quarters
400g/14oz bucatini pasta
80g/3oz pecorino, freshly grated

Method

• For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
• Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.

Recipe Tips

Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.

Chicken and broccoli pasta bake

Ingredients 

250g wholewheat penne (or other pasta shapes)

250g broccoli

2 leeks, sliced

4 cooked chicken breasts or leftover roast chicken, about 350g in total

500ml semi-skimmed milk

30g cornflour

85g mature cheese, such as Gouda, smoked Cheddar or vintage Cheddar, grated

12 cherry tomatoes, halved

20g Parmesan or Pecorino Romano cheese, freshly grated

1 teaspoon dried oregano

3 tablespoons dried wholemeal breadcrumbs

Method

• Preheat the oven to 190°C/gas 5. Cook the pasta in a large pan of boiling water for 10–12 minutes or according to the pack instructions, until al dente. Trim the broccoli into small florets and slice the stalks. Add all the broccoli and the leeks to the pasta for the last 5 minutes or so of cooking.
• When just tender, drain well, reserving about 250ml of the cooking water. Tip the pasta and vegetables into a large ovenproof dish. Skin the chicken and cut into small chunks and add to the dish.
• Blend a little of the milk with the cornflour to a paste in a jug. Heat the remaining milk and reserved cooking water in the same pan until on the point of boiling. Pour about a cupful onto the cornflour paste and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens. Remove from the heat and mix in the mature cheese. Season to taste.
• Pour the sauce over the pasta, stirring gently with a fork. Nestle the tomato halves into the mixture, then sprinkle with the Parmesan, oregano and breadcrumbs. Bake for 20 minutes until bubbling and crispy on top. Serve hot.

Note:

Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.

Cheesy Spinach Pasta Bake

Ingredients

325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese

Method

• Preheat oven to 180 C / Gas 4.
• Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
• Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.

Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Yotam Ottolenghi’s Pasta and Zucchini Salad

INGREDIENTS
 Salt
 black pepper
⅔ cup sunflower oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 ½ tablespoons red wine vinegar
¾ cup frozen edamame
2 cups basil leaves, shredded coarsely
¼ cup parsley leaves
⅓ cup olive oil
9 ounces strozzapreti or penne pasta
 Zest of 1 lemon
1 ½ tablespoons capers
7 ounces buffalo mozzarella, torn into chunks

PREPARATION

• Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
• In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
• In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
• In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Mediterranean Pasta Salad 3

Ingredients

1 pound shell-shaped pasta
1 cup drained, chopped oil-packed sun-dried tomatoes
1/2 cup black or green olives, pitted and chopped
4 ounces feta, crumbled (about 1 cup)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
9 fresh basil leaves, torn into large pieces
Salt and pepper

Preparation

Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook, stirring often, until pasta is tender but not mushy, 10 to 12 minutes. Drain and rinse under cold running water. Drain again.

Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper. Serve at room temperature.

Mediterranean Pasta Salad 1

Ingredients

1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
6 drained canned quartered artichoke hearts
8 grape tomatoes
8 pitted kalamata olives
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Preparation

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

Choice ingredient

Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

Mediterranean Pasta Salad 2

Ingredients

8 ounces dried farfalle

1 lemon

2 teaspoons olive oil

1 (13.75-ounce) can artichoke hearts, drained

8 ounces fresh part-skim mozzarella cheese, chopped

1/4 cup chopped bottled roasted red bell pepper

1 cup frozen peas

Garnish: chopped fresh parsley

Preparation

Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.

Pasta with Zucchini and Toasted Almonds

Ingredients

2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted

Preparation

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Orecchiette Pasta With Cauliflower & Sausage

Ingredients:
1 Medium Head Of Cauliflower, Cut Into 1-inch Pieces
1/4 Cup Olive Oil
3 To 4 Spicy Sausage Links (About 12 Ounces), Meat Removed From The Casings
3 Cloves Garlic, Thinly Sliced
1 Cup Grated Pecorino Romano Cheese, Plus Additional For Serving
Cracked Black Pepper
1/3 Cup Finely Chopped Parsley
1 Pound Orecchiette Pasta (Or Other Small Shape)



Directions:
Heat a large pasta pot of lightly salted water to a boil.
Cook the cauliflower until tender crisp, about 5 to 7 minutes, then use a slotted spoon to remove the cauliflower from the water and place in a bowl until needed.
In a large shallow pot, heat the oil over medium heat and break up the sausage meat into the pan.
Cook the sausage using two forks to break it up into small pieces until no longer pink, about 5 minutes.
Add the garlic and cook just until fragrant, about 2 minutes.
Bring the pasta water to a boil again, and cook the orecchiette for half the recommended cooking time.
Drain the pasta, reserving 3 cups of the pasta water.
Place the pasta and cauliflower into the pot with the sausage along with the pasta water.
Continue to cook over high heat, stirring often, until the pasta is “al dente”, and the water has almost been absorbed.
Add the cheese, black pepper and parsley, and toss to mix well.
Serve the pasta in individual bowls, passing additional cheese at the table.

Baked Pasta With Butternut Squash & Ricotta Cheese Pockets

Ingredients:
1 Medium Butternut Squash, Peeled, Seeded, & Cut Into 1-inch Pieces
6 Tablespoons Olive Oil, Divided
Salt & Pepper
4 Ounces, Pancetta, Finely Chopped
2 Garlic Cloves, Minced
2 (14 Ounce) Can Chopped Tomatoes
3 Tablespoons Chopped Basil
1 Cup Chicken Broth
For The Ricotta Pockets:
1 Cup Ricotta Cheese
3/4 Cup Grated Parmesan Cheese, Divided
1 Cup Shredded Mozzarella, Divided
2 Teaspoons Chopped Parsley
1 Pound Package Penne Pasta
8 Fresh Sage Leaves

Directions:
Preheat oven to 375 degrees F.
Toss the diced squash in 3 tablespoons of oil and season with salt and pepper.
Spread the squash over a foil lined baking sheet and roast for about 20 minutes, or until tender when pierced with a fork.
Heat the remaining oil in a pot, and once it is hot, cook the pancetta over medium heat until it is no longer pink, about 5 to 7 minutes.
Add the garlic and cook until fragrant, 1 o 2 minutes.
Add the tomatoes, broth, basil, salt and pepper, then bring to a boil.
Reduce heat to a simmer, and cook until sauce has thickened, about 15 minutes.
While the sauce is cooking, bring a large pot of lightly salted water to a boil.
Cook the pasta for half the recommended cooking time, then drain.
Place the pasta and roasted squash in an ovenproof casserole dish.
Pour the sauce over the pasta, and stir to mix.
In a small bowl, mix the ricotta, 1/2 cup Parmesan, and half the mozzarella along with the parsley.
Use a spoon to make 8 indentations in the pasta and spoon in some of the ricotta mixture.
Top the casserole with the remaining Parmesan and mozzarella.
Sprinkle the casserole with the remaining mozzarella and Parmesan cheese, then arrange the sage leaves on top.
Bake the pasta in the preheated 375 degree F. oven for 20 to 25 minutes or until the casserole is lightly browned and bubbly.