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Pasta pleasures for the palate THERE'S an old Italian proverb that says a day without pasta is like a day without sunshine. Nutritious and easy to cook pasta comes in myriad shapes and sizes and can be prepared in a variety of ways from simple to the exotic. It is a terrific source of complex carbohydrates and paired with vegetables and protein-packed beans and legumes, it becomes the perfect meal. Fortifying pasta dishes with beans isn’t a new idea. Italian cooks have relied on slow-cooking dried beans as an economical source of protein for centuries. A vast and varied repertoire of pasta e fagioli (pasta and beans) recipes is their legacy. Orecchiette with broccoli Ingredients Broccoli 500 gm Olive oil 1 tbsp Garlic 6 cloves Red pepper flakes 1/4 tsp Cooked chickpeas 1 1/2 cup Salt 1/2 tsp Vegetable stock 1 1/4 cup Tomatoes 3/4 cup Freshly ground pepper 1/2 tsp Dried orecchiette pasta 300 gm Method: Bring a large pot of salted water to a boil. Cut broccoli into pieces and drop in boiling water for 4-5 minutes. Drain and rinse under cold running water. Drain well and set aside. In a large non-stick karahi, heat oil over medium-low heat. Add chopped garlic and pepper flakes and stir until garlic is transparent. Add blanched broccoli, cooked chickpeas and salt; increase heat to medium-high and cook, stirring, until heated through, for 2 to 3 minutes. Add vegetable stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until broccoli is tender. Add tomatoes and simmer for 5 to 10 minutes. Season with pepper. Shortly before the sauce
is ready, add orecchiette to a pot of boiling water. Add a few drops of
oil to prevent it from sticking. Cook till done. Drain well and place in
a large warm serving bowl. Add broccoli mixture and toss to coat. Serve
immediately. |
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Ingredients Tomatoes 500 gm Olive oil 2 tbsp Garlic 4 cloves Red pepper flakes 1/8 tsp Eggplant 4 cups Chopped fresh basil 1/2 cup Salt 1/4 tsp Freshly ground pepper 1/4 tsp Dried penne pasta 350 gm Pine nuts toasted 1/3 cup Method: Bring large pot of lightly salted water to a boil. Meanwhile, run tomatoes in a mixer. Heat 1 tablespoon oil over low heat. Add garlic and pepper flakes and cook stirring until garlic is softened. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer. In a large non-stick karahi, heat remaining one tablespoon oil over medium-high heat. Cut eggplant into 1’’ cubes. Add eggplant and cook, stirring occasionally for 4 to 6 minutes. Stir in tomato mixture and reduce heat to low. Cover with foil and simmer until eggplant is very tender. Stir in basil, salt and pepper. Shortly before the sauce is ready, add penne to boiling water. Stir to prevent sticking. Cook for 6 to 8 minutes. Drain well, reserving 1/2 cup cooking water. Place penne in a large warm serving bowl. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat. Serve immediately, sprinkled with pine nuts. Macaroni and cheese Ingredients Elbow macaroni 1 1/2 cups Unsalted butter 2 tbsp All-purpose flour 2 tbsp Whole milk 1 cup Cheddar cheese 1 cup Parmesan cheese 1/2 cup Roquefort cheese 1/4 cup Dry breadcrumbs 1/4 cup Salt and freshly ground black pepper to taste Method: Preheat oven to 350F. Lightly grease an ovenproof baking dish. Bring a pot of lightly salted water to a boil over medium heat and cook macaroni according to package directions until al dente. Remove from heat, drain and place in baking dish. Melt butter in saucepan, and whisk in flour. Cook for about two minutes, or until the mixture thickens. Gradually add milk, whisking constantly, and cook for six to seven minutes, or until the sauce thickens. Remove from heat, and set aside. Grate the cheese and combine one tablespoon of each cheese in a small bowl, and set aside. Add remaining cheese to white sauce and stir until smooth. If needed, reheat cheeses over low heat to melt, and season to taste. Pour the sauce over cooked macaroni in casserole and stir to mix well. Add breadcrumbs to the remaining cheese, and sprinkle over top. Bake for 35 to 40 minutes, or until hot, bubbly and lightly browned on top. Serve hot. Pasta e fagioli
Ingredients Garlic cloves minced 2 Olive oil 2 tbsp Tomato sauce 240 gm Water 1 cup Baked beans 1 tin Elbow macaroni 250 gm Fresh parsley; chopped Cheese, grated Method: Fry the garlic gently in the oil until golden brown in a saucepan. Add the tomato sauce and water, and let it cook for 10 minutes. Add beans and stir gently, continue to cook on simmer. Cook macaroni till al dente, drain and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley. Serve immediately, or else the pasta will absorb the water. Pasta and peas Ingredients Olive oil 2 tsp Chopped onion 1/4 cup Garlic clove, minced 2 cloves Mushrooms 1/2 cup Tomato juice 1 cup Peas 1/2 cup Mozzarella cheese 60 gm Cooked elbow macaroni 1/2 cup Chopped fresh parsley 5 tsp Salt and pepper to taste Method: In a saucepan heat oil; add onion and garlic and saute until onion is translucent. Add sliced mushrooms and saute over high heat for two minutes or until mushrooms leave water; add tomato juice and bring to a boil. Cook until the sauce is slightly thickened, about 15 minutes. Add peas and cook, stirring occasionally, till the peas are cooked. Add the remaining ingredients and cook, stirring, until cheese is melted. Serve immediately. Baked pasta dish Ingredients Olive oil 1 tbsp Onions chopped 1/2 cup Bell peppers chopped 1/2 cup Mushrooms sliced 1 80 gm Garlic crushed 3cloves Tomatoes 7-8 Tomato sauce 200 gm Tomato paste 1\ 2 cup Sugar 2 tsp Basil 2 tsp Oregano 2 tsp Pizza seasoning 2 tsp Salt 1 1/2 tsp Black pepper 1/2 tsp Parsley 1/2 tsp Any pasta shape 180gm Egg whites 4 Parmesan cheese 1/2 cup Method: Preheat oven at 350C. In a large saucepan, heat oil over medium heat. Cook chopped onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook pasta according to package directions and drain. In a mixing bowl, combine egg whites, cottage cheese, and parmesan cheese. Stir in pasta mixture and pour into a 13" x 9" x 2" pan. Top with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with additional cheese, if desired. |
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