Pasta
Spirals With Roasted Vegetables
- 2 tablespoons olive oil
- 1 large onion cut into thin wedges
- 1 medium green capsicums, seeded and chopped
- Pumpkin 600g peeled seeded and cut into 2cm chunks
- ¼ teaspoon salt
- ¼ cup finely chopped basil
- 5 cloves garlic, crushed
- 150g tomatoes, diced
- 150g baby spinach leaves, tough stems removed 4
- 4 cups (1 litre) salt reduced chicken stock
- 250g pasta spirals
Method:
Heat 1 tbsp oil in a large non stick frying pan over medium Heat. Add onion and capsicums. Sauté until softened, about5 minutes. Add pumpkin, half the salt, the basil and half the
garlic. Cover cook, stirring occasionally, 8 minutes. Increase heat to high. Cook uncovered, stirring occasionally, until the vegetables brown slightly and pumpkin is just tender, about
7 minutes. Transfer mixture to a large bowl. Add tomato. Heat remaining oil in the pan over medium heat. Add the remaining garlic and salt and all of the spinach. Cook, stirring occasionally, until spinach wilts, about 2 minutes. Add spinach to the mixture in the bowl Meanwhile, bring the stock and 2 cups water to the boil
In a large saucepan. Add pasta. Cook until al dente, following packet instructions Reserve ½ cup (125 ml) of the cooking liquid. Drain pasta and combine with vegetable mixture and reserved cooking liquid.
Broccoli and Zucchini pasta
- 250g broccoli (1 small head), cut into small florets, stems thinly sliced
- 2 Zucchinis, thinly sliced
- 1/2 tablespoons olive oil
- 400g Penne pasta
- 45g can anchovy fillets, roughly chopped
- garlic cloves, finely chopped
- 1/2 teaspoon chili flakes (optional)
Method:
Cook Broccoli and Zucchini in a large saucepan of salted boiling water for 1 minute or until tender. Use a slotted spoon to transfer to a bowl. Drizzle with 1 tablespoon of oil. Toss to coat. Set aside. Return water to the boil. Add pasta and a pinch of salt. Cook following packet directions. Drain. Return pasta to sauce-pan. Toss with 2 teaspoons oil. Cover. Meanwhile, heat remaining oil in a frying pan over medium-low heat. Add anchovies, garlic and chili. Cook, stirring, for 3 to 4 minutes or until anchovies dissolve and mixture is aromatic. Add anchovy mixture and vegetables to pasta. Cook over medium heat, tossing, for 1 to 2 minutes or until heated through.
Pasta with cherry tomatoes
- Freshly Ground Black Pepper
- Salt to taste
- Extra Virgin Olive Oil
- 4 Fresh Small Red Chilli's (Finely Chopped)
- 2 punnet Cherry Tomatoes (cut In Half)
- Splash Red Wine Vinegar
- 2 tablespoons Basil Leaves (Roughly Chopped)
- 2 tablespoons Italian Parsley (Roughly Chopped)
- Parmesan (To Serve)
Method:
Bring a large pot of salted water to the boil and cook the pasta for 6 minutes.
Drain.
Heat a little extra virgin olive oil in a pan.
Add the chillies and saute ½ minute.
Add the tomatoes, a splash of red wine vinegar and freshly ground pepper.
Mix through.
Add the basil and parsley and finally the pasta.
To serve, transfer the pasta to a service bowl and finish with parmesan and more fresh herbs.
