southtier

…food, environment, shopping, reviews, life

Posts Tagged pasta

Broccolini with Pine Nuts & Butter Beans

Nov 10

Posted by admin in the recipes, vegetarian | No Comments

“Arguably a side dish as much as a main meal, this is a great treat regardless of the quantity”

  • 200g broccolini, chopped
  • 1 tbsp olive oil
  • 1 can butter beans, drained (drained weight 235g)
  • 20g pine nuts
  • 4-6 tbsp single cream
  • 2 large handfuls parmesan, finely grated
Steam broccolini for 5-7 minutes until tender. Meanwhile heat the olive oil in a large frying pan, fry the butter beans for a few minutes until browned.  Add the pine nuts and fry until lightly browned, remove from the heat and stir in the cream.  Toss the broccolini with the beans and add the parmesan, season well.
Source: Stonesoup.com – 5 Ingredient Recipes
Servings/Yield: 2
Difficulty: Easy
Course: Main/Side
Preparation: Ready in 10 minutes

Tags: , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Rigatoni with Eggplant Puree

May 30

Posted by admin in pasta, the recipes, vegetarian | No Comments

 

“Smitten Kitchen Adapted this from Giada DeLaurentis’ original recipe, and added a few changes based on the comments on the food network website”.

  • 1 small eggplant, cut into 1-inch cubes
  • 250g cherry tomatoes
  • 3 cloves garlic, whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup toasted pine nuts
  • 450g rigatoni pasta
  • 1/4 cup torn fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan
  • Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 200°C Line a baking sheet with parchment paper, or use a non stick baking tray if you have one.

Toss the eggplant, tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes in a large bowl until thoroughly coated. Spread the vegetables out in an even layer on the baking sheet and roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve. Another quick alternative is to toast them in a small dry frying pan.

Meanwhile, cook the pasta to packet instructions, or until tender but still firm to the bite. Drain pasta into a large bowl and reserve (at least) 2 cups (approx 500ml) of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup (approx. 125ml) at a time until the pasta is saucy, as well as a glug of vinegar (optional).

Sprinkle the pine nuts over the top and serve.

Source : The Smitten Kitchen (Do visit the original link with some fantastic original photos and more descriptive than I have time for)

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 15 minutes, Cook 40 minutes

Tags: , , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Stuffed & baked ricotta shells

May 21

Posted by admin in pasta, the recipes, vegetarian | No Comments

“These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish”

  • olive oil
  • 2 garlic cloves, crushed
  • 1x400g tin chopped tomatoes
  • 20 (about 200g) giant pasta shells
  • 500g courgettes topped, tailed and grated
  • ½ lemon, zested
  • 100g ricotta
  • 50g parmesan, grated

Heat 1 tbsp olive oil in a pan. Add ½ the garlic, cook for a minute then add tomatoes. Simmer for 10-15 minutes until thickened.

Cook the giant shells until almost tender. You want to slightly undercook them as you’ll be baking them again later. Drain, rinse under cold water then drain completely.

Heat another tbsp of oil in a large frying pan, add the rest of the garlic and the courgettes. It looks like a huge amount of courgette at the start, but it really wilts down. Cook for 10-15 minutes until the courgettes have reduced and all the liquid has cooked off. Cool then stir in the ricotta and zest and half the parmesan. Season well.

Heat the oven to 190C/fan 170C/gas 5. Spoon the tomato sauce into the bottom of a shallow ovenproof baking dish. Stuff a spoonful of courgette mix into each shell then sit in the sauce in rows. Sprinkle over the rest of the parmesan. Bake for 20-25 minutes until bubbling and golden.

Source : Olive Magazine, June 2011

Servings/Yield : 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 minutes, Cook 50 minutes

Tags: , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Pasta with Spiced Prawns & Chorizo

Mar 6

Posted by admin in pasta, seafood, spanish, the recipes | No Comments

"A Spanish flavour in a hearty pasta meal."

  • 4 tbsp olive oil
  • 2 small onions , diced
  • 120g uncooked chorizo sausage, thinly sliced
  • 800g large tomatoes , chopped
  • 350g rigatoni
  • 200g large prawns , shells and tails removed if necessary, chopped
  • 2 large spring onions , thinly sliced, keep the whites and greens separate

Put the oil, onions and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.

Add the chorizo to the onions, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Gently simmer for a few mins more.

Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

 

Source : Adapted from Good Food Magazine: September 2010

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just under an hour

Tags: , , , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.50 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Spaghetti with Rabbit Sauce

Feb 22

Posted by admin in maltese, pasta, the recipes | No Comments

"A maltese traditional twist on a welsh wild rabbit"

  • 300g rabbit meat, cut into small chunks
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, chopped
  • 1 potato, chopped
  • ½ pint chicken stock
  • 200ml red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • Seasoned flour
  • 300g Spaghetti

Season plain flour by adding salt and pepper to it and mix well. Roll the rabbit portions in the flour and shake off any excess. Heat the oil in a casserole pot, add the rabbit and cook until the outside is slightly brown. Add the onion, garlic, carrot, and potato to the pot. Pour the wine over the ingredients. Add the bay leaves, thyme and the stock and tomato paste. Season to taste, cover, and let simmer for about an hour or till the sauce is nice and creamy. Boil the Pasta. Once done add the pasta to the sauce and mix well.

I found rabbit meat at Waitrose, but having a snoop around at your local butcher farm shop, you may be able to pick up rabbit meat at a reasonable price from your regular choice of meats.

 

Source : Silvana Borg Barthet

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just over an hour

Tags: , , , , , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Hearty Pasta Soup

Nov 9

Posted by admin in italian, pasta, soup, the recipes, vegetarian | No Comments

“Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper”

  • 1 tbsp olive oil
  • 2 carrots , chopped
  • 1 large onion , finely chopped
  • 1l vegetable stock
  • 400g can chopped tomatoes
  • 200g frozen mixed peas and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated parmesan , to serve

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.


Try: Make it a bake Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

Alternatives: No basil – pesto will do Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

Source : Good Food Magazine : March 2008

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 5 min, Cook 25 min, Ready in 30 min

Nutritional Notes : Per Serving : 286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g

Tags: , , , , , , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Prawn & courgette linguine

Sep 4

Posted by silli in pasta, seafood | 1 Comment

“Cook the pasta al dente in this quick seafood recipe as the softer it is, the higher the Gi”

  • olive oil
  • 3 medium courgettes , halved lengthways and sliced
  • 1 garlic clove, finely chopped
  • pinch dried chilli flakes
  • 400g cooked peeled prawns
  • 200g tin chopped tomatoes , drained of juice
  • finely chopped basil leaves
  • 400g linguine , cooked according to packet instructions

Heat 2 tbsp oil in a pan, add the courgettes and fry gently until they start to go golden. Season, add a splash of water and cook while stirring and mashing to break the courgette down; this should take about 10 minutes. Add the garlic and chilli and cook for 2 minutes. Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.
Toss the linguine through the sauce and serve.

Source : Olive Magazine : June 2006

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 25 min, Cook 5 min, Ready in 30 min

Nutritional Notes : Per Serving : 545 kcalories, protein 36.8g, carbohydrate 78.6g, fat 11.4 g, saturated fat 1.7g, fibre 4g, salt 2.09 g

Tags: , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Asparagus Fettuccine

Sep 1

Posted by silli in italian, pasta, the recipes, vegetarian | No Comments

“This fettuccine is only on the menu the short while asparagus is in season. I think that makes eating it even more special”

  • Extra Virgin Olive Oil
  • 1 small Onion, Finely Chopped
  • 1 small Celery Stick, Diced
  • 1 medium Courgette, Finely Diced
  • 1 small Leek, White Part Only, Diced
  • 16 Asparagus Stalks, Tips Reserved, Stalks Thinly Sliced
  • 1 handful Basil Leaves
  • 300 ml Vegetable Stock
  • 1 garlic clove
  • 400 g Fettuccine
  • 50 g Parmesan, Finely Grated
  • Pea shoots, To Serve
Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add courgette, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.
Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.

Source : Jamie Magazine : Issue 3

Servings/Yield : 4 Servings

Difficulty : Moderately Easy

Course : Main

Preparation Times : Prep 40 min, Cook 10 min

Tags: , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Chunky sausage & tomato pasta

Jul 20

Posted by the editor in british, pasta, pork, the recipes | No Comments

“Jazz up sausages with this spicy tomato pasta”

  • 1 tbsp olive oil
  • 4 thick pork sausages , cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Source : Good Food : November 2005

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min

Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

Tags: , , , , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post

Almond and Basil Pesto with Linguini

May 29

Posted by the editor in maltese, pasta, the recipes, vegetarian | No Comments

“A different approach to pesto, more like a rampage in the kitchen gone right”

  • large handful of fresh basil
  • 30 g almond slivers, toasted
  • 5 tbsp olive oil
  • splash of lemon juice
  • 100 ml soya cream
  • 350 g linguini

Boil the linguini in salted water.  Meanwhile, pulse the ingredients in a food processor.  Once the pasta is ready add the sauce and toss in a warm pan.

Source : Julian Borg Barthet

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 15 minutes

Tags: , , ,

Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
Loading ... Loading ...
Email This Post Email This Post