Pasta summarises the fantastic thing about few-ingredient cooking. Pasta recipes are quick, easy and scrumptious – good for budgeting or for busy households on a dinner time-crunch. Not to say, they fulfill ALL the carb cravings and so they’re the right meals to disguise veggies for the children. Keen for a pasta night time? Choose from considered one of our 5 all time favorite recipes under! 

Most of those recipes serve 2, so merely double or triple if feeding a big household.

Fresh Tomato Pasta

  •  2 Serves
  •  5 min prep time
  •  10 min cooking
  •  318 Cal / serve

Ingredients

  • 1/2 Cups Wholemeal Pasta (80g)
  • 2 Teaspoons Olive Oil (10g)
  • 2 Cloves Garlic (6g), crushed
  • 2 Tomatoes (334g), chopped
  • 1/2 X 400g cans Borlotti Beans (117g), rinsed & drained
  • 1/2 Cups Basil Leaves (20g), torn
  • 20g Low Fat Feta, crumbled

Method

  1. Cook pasta in a big saucepan of boiling water following packet instructions.
  2. Meanwhile, warmth oil in a medium pan over medium-high warmth. Add garlic and tomatoes. Cook, stirring, for 2-3 minutes or till softened. Add beans and warmth by means of.
  3. Drain pasta and return to pan. Toss tomato combination by means of pasta with the basil. Season nicely with freshly floor black pepper. Divide between serving bowls and prime with crumbled feta.

Chicken & Zucchini Pasta

  •  2 Serves 
  •  5 min prep time
  •  10 min cooking
  •  304 Cal / serve

pasta recipes

Ingredients

  • 80g Spaghetti
  • 1 Teaspoon Olive Oil (5g)
  • 2 Cloves Garlic (6g), crushed
  • 1 Zucchini (101g), coarsely grated
  • 100g Lean Chicken Breast, cooked and shredded
  • 100g Baby Spinach
  • 1 Tablespoon Flaked Almonds (9g)
  • 1 Tablespoon Grated Parmesan (7g), optionally available to serve

Method

  1. Cook pasta in a big pan of boiling water in keeping with packet instructions.
  2. Meanwhile, warmth oil in a big non-stick frying pan over medium-high warmth. Add garlic and zucchini and prepare dinner, stirring, for two minutes. Add hen and spinach. Cook for two minutes till spinach has wilted and hen has heated by means of. Add almonds and season with freshly floor black pepper.
  3. Drain pasta and return to the pan. Add zucchini combination and toss to mix. Divide between bowls and serve topped with parmesan, if desired.

Broccoli Pasta with Chilli Ricotta

  •  2 Serves 
  •  15 min prep time
  •  15 min cooking
  •  332 Cal / serve

pasta recipes

Ingredients

  • 120g Wholemeal Pasta
  • 300g Broccoli, reduce into florets
  • 4 Tablespoons Reduced Fat Ricotta (80g)
  • 1/2 Red Chilli (5g), deseeded & chopped
  • 1 Clove Garlic (3g), crushed
  • 2 Tablespoons Parmesan Cheese (14g), shaved
  • 1 Tablespoon Lemon Juice (20g)
  • 20g Rocket, optionally available to serve

Method

  1. Cook pasta in a big saucepan of boiling water in keeping with packet instructions. Add broccoli for final 5 minutes of cooking.
  2. Meanwhile mix ricotta, chilli and garlic in a small bowl.
  3. Drain pasta and broccoli. Return broccoli to saucepan, and use again of a giant spoon to finely mash.
  4. Return pasta to pan and add parmesan and lemon juice. Season with freshly floor black pepper and toss to mix.
  5. Divide between dishes. Serve and prime with ricotta combination and optionally available rocket.

Spinach & Ricotta Cannelloni

  •  6 Serves
  •  30 min prep time
  •  40 min cooking
  •  331 Cal / serve

pasta recipes

Ingredients

  • 2 Packets Frozen Spinach (500g), thawed
  • 400g Reduced Fat Ricotta
  • 2 Cloves Garlic (6g), crushed
  • 100g Reduced Fat Cheddar, grated
  • 700g Passata
  • 18 Tubes Cannelloni Pasta Tubes (200g)

Method

  1. Combine spinach, ricotta, garlic and 40g of grated cheese in a bowl. Season with freshly floor black pepper.
  2. Preheat oven to 180C. Pour a bit passata over base of a 20cm x 30cm baking dish.
  3. Fill cannelloni tubes with spinach combination, utilizing the top of a spoon to push combination by means of. Place crammed tubes in baking dish.
  4. Pour over remaining passata and sprinkle with remaining grated cheese. Bake for 35 minutes.
  5. Serve and luxuriate in!

Technically this final one is NOT considered one of our pasta recipes …however it’s too good to not share with you and allow you to strive for your self! Oh and we’re additionally not counting the olive oil as an ingredient…

Rice Cooker Pumpkin Risotto

  •  4 Serves
  •  10 min prep time
  •  25 min cooking
  •  319 Cal / serve

pasta recipes

Ingredients

  • 500g Pumpkin, diced into 2cm cubes
  • 1 Cups Arborio Rice (200g)
  • 1000g Liquid Vegetable Stock
  • 1 Onion (145g), diced finely
  • 2 Cloves Garlic (6g), crushed
  • 2 Teaspoons Olive Oil (10g)
  • 4 Tablespoons Grated Parmesan (28g)
  • 4 Leaves Sage (2g)

Method

  1. Dice your pumpkin and onion.
  2. Turn in your rice cooker and permit it to heat. Add the olive oil, garlic and onion and prepare dinner stirring for 1 minute.
  3. Pop the pumpkin in and stir for an additional 1 minute.
  4. Add the arborio rice and inventory. Stir after which shut the lid.
  5. Give the risotto a stir after ten minutes and place the lid again down.
  6. The rice cooker will cease cooking when the rice is cooked.
  7. Once cooked, serve with parmesan and sage. Season with salt and pepper if desired.

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