Category Archives: PASTA

Spaghetti with fresh tomato sauce

Spaghetti with fresh tomato sauce

This is an ideal dish to make in the summer when you have a glut of soft, ripe, juicy tomatoes. Do not be tempted to use under-ripe tomatoes, as they have an inferior flavour and be too firm.

Shredded Chicken Breast, Shiitake Mushrooms And Zucchini Pasta

Shredded Chicken Breast, Shiitake Mushrooms And Zucchini Pasta

This recipe makes a healthy pasta dish, as it has a lot of vegetables, lean chicken and no cheese. The flavor of this pasta though is certainly not like a typical “healthy” recipe – the flavor is full, complex and very satisfying. In fact, it’s better than most restaurant pastas that I’ve tried!

Onions, shiitake mushrooms, shredded chicken breast, garlic and tomato sauce dress the pasta and turn it into an outstanding one-dish meal. Try this pasta recipe for dinner, and you’ll want to make it again and again!:)

Rocket springtime pasta

Rocket springtime pasta

This pasta is great as spring or summer light meal. It is healthy and good for all family. Rocket gives a really distinctive taste to this dish, especially in a combination with prosciutto and cheese. The rocket is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for rocket, but the closest matches are Belgian endive, escarole, and dandelion greens. The rocket was popular in Italy and France for ages, but caught on in the US and Britain somewhat more recently. Perhaps you know if by some of its other names — rugola, rucola, roquette, garden rocket, Mediterranean rocket, salad rocket, Roman rocket, or Italian cress (the rockets being a corruption of the French roquette).

Creamy ravioli with lemon, squash and chives

Creamy ravioli with lemon, squash and chives

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere (“to wrap”), though the two words are not etymologically connected. Today, ravioli are made in worldwide industrial lines supplied by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, and Zamboni. Italian fresh pasta has a shelf-life of 30 days. Similar dishes in other cultures include the Chinese jiaozi or wonton; in fact, ravioli and tortellini are sometimes collectively referred to as “Italian jiaozi” or “Italian wonton”.

Lasagne with turkey

Lasagne with turkey

Lasagne is a wide and flat type of pasta and possibly one of the oldest shapes. The word also refers to a dish made with this type of pasta. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Nowadays in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagne are made of semolina (from durum wheat) and eggs.

This easy-to-make baked pasta dish is delicious made with cooked turkey left over from the roast dinner and broccoli florets in a creamy cheese sauce.