15 Jun Jon Cartu Imply: Pasta recipes: Winter warmers will make mealtimes a breeze
Take the hassle out of cooking with these handy recipes, all made with a packet of pasta and simple ingredients.
CREAMY TUSCAN CHICKEN PASTA
0:15 PREP, 0:15 COOK, 4 SERVINGS, EASY
● 3 teaspoons olive oil
● 300g chicken tenderloins
● 60g (1/3 cup)
● 2 garlic cloves,
● 6 large fresh sage leaves
● 300ml light thickened cream
● 400g dried linguine pasta
● 250g baby spinach
● 20g (1/4 cup) finely
● 1/2 lemon, juiced
Lemon wedges, to serve
Heat 2 teaspoons oil in a frying pan over medium heat. Add chicken. Cook for 4 minutes each side or until cooked through. Transfer to a plate.
With pan off heat, add tomatoes, garlic, sage and remaining oil. Cook, stirring, for 30 seconds. Stir in the cream. Return to medium heat. Bring to a simmer. Reduce heat to low. Simmer for 2 minutes or until just thickened.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Meanwhile, coarsely tear each tenderloin into 4 large pieces. Place the spinach in a large colander set over the sink.
Pour cooked pasta over spinach to drain (the water will wilt spinach).
Return pasta to saucepan
with spinach, chicken, cream mixture, half the parmesan
and juice. Season. Toss to combine. Divide pasta mixture among serving plates. Top
with remaining parmesan.
Serve immediately with lemon wedges.
WITH CHICKEN TENDERS
0:25 COOK, 4 SERVINGS, EASY
● 375g dried penne pasta
● 2 bunches asparagus, trimmed,
cut into thirds
● 150g pkt fresh broccoli florets
● 80g (1/2 cup) frozen peas
● 2 tbs. olive oil
● 8 (about 500g) chicken tenderloins
● 200g tub hummus
● 1 avocado
● 1 tbs. fresh lemon juice
● 1/2 cup fresh continental parsley leaves
● 1/2 cup fresh basil leaves
● Lemon wedges, to serve
Cook the pasta in a large saucepan of boiling salted water following packet directions or until tender, adding asparagus, broccoli and peas in the last 2 minutes of cooking. Drain, reserving 125ml (1/2 cup) of the cooking liquid. Return pasta mixture to pan.
Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the chicken for 3 minutes each side or until golden and cooked through.
While the chicken is cooking, place the hummus, avocado, lemon juice, parsley and basil in a food processor. Process until smooth.
Transfer the hummus mixture and 80ml (1/3 cup) of the reserved cooking liquid to the pasta mixture, adding a little more of the reserved cooking liquid if sauce is too thick. Toss to combine. Season. Divide among serving bowls and top with the chicken. Serve with lemon wedges, if using.
GLUTEN-FREE LENTIL PASTA WITH TURKEY, BEANS AND CHERRY TOMATOES
0:10 PREP, 0:15 COOK, 4 SERVINGS, EASY
● 250g dried red lentil penne pasta
● 200g green beans, sliced diagonally
● 1 tsp extra virgin olive oil
● 1 small red onion, finely chopped
● 2 tsp crushed garlic
● 1 tsp dried chilli flakes
● 300g extra lean turkey breast mince
● 400g can cherry tomatoes
● 2 tsp red wine vinegar
● 120g baby spinach
● 60g (1/4 cup) fresh ricotta
Cook pasta in a large saucepan of salted boiling water following packet directions, adding the beans in the last 2 minutes of cooking.
Meanwhile, heat the oil in a deep non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the garlic and chilli flakes. Cook, stirring, for 1 minute or until aromatic. Add the turkey and cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned.
Add tomatoes, vinegar and 60ml (1 ⁄4 cup) water. Bring to the boil then reduce heat and simmer for 5 minutes. Add pasta, beans and spinach. Toss to combine. Top with spoonfuls of ricotta to serve.
FRYPAN PASTA BAKE WITH SPINACH AND RICOTTA
0:20 PREP, 1:00 COOK,
4 SERVINGS, EASY
● 16 (130g) Cucina Matese Conchiglioni (large pasta shells)
● 150g frozen chopped spinach portions, thawed
● 400g fresh ricotta
● 60g (3⁄4 cup) shredded parmesan or non-animal rennet cheese
● 1/4 tsp ground nutmeg
● 420g jar Saclà Whole Cherry Tomato Pasta Sauce with Basil
● 6 cherry tomatoes, halved
● 40g (1/4 cup) coarsely grated cheddar
● Small fresh basil leaves, to serve
Cook the pasta shells in a large saucepan of salted boiling water for 10-12 minutes or until almost cooked through. Drain well.
Meanwhile, use your hands to squeeze the excess liquid from the spinach. Transfer to a large bowl. Add the ricotta, parmesan and nutmeg. Season. Mix until combined.
Place the pasta sauce and 60ml (1 ⁄4 cup) water in a 20cm (5 cup) ovenproof frying pan or ovenproof dish. Stir until combined.
Preheat oven to 180°C/160°C fan forced. Spoon heaped tablespoonfuls of the ricotta mixture into each cooked pasta shell. Arrange the stuffed shells in the pan or dish in 2 concentric circles over the sauce to create a flower pattern. Use 11 shells for the outer circle and 5 for the inner circle.
Place 1 cherry tomato half, cut-side up, in between each shell around the edge of the dish and the final tomato half, cut-side up, in the centre. Sprinkle with the cheddar. Place the pan or dish on a baking tray. Bake for 45 minutes or until golden. Scatter with basil to serve.
SPINACH & RICOTTA LASAGNE IN A MUG
0:15 Prep, 0:10 Cook, 6 Servings, Easy
4 fresh lasagne pasta sheets
280g pkt baby spinach
1 medium zucchini, coarsely grated
500g fresh firm ricotta
2 tbs. chopped fresh dill, plus extra, to serve
1/2 teaspoon freshly grated nutmeg
1 lemon, rind finely grated
1 tablespoon fresh lemon juice
1 egg, lightly whisked
40g (1/2 cup) grated parmesan
500g bottle passata
300g (3 cups) coarsely grated mozzarella
Cut each pasta sheet into 6. Place in a shallow heatproof dish. Cover with boiling water. Set aside for 5 minutes to soften then drain.
Place spinach in a large heatproof bowl. Cover with boiling water. Set aside for 1 minute to wilt then drain. Rinse under cold running water. Squeeze out excess water. Coarsely chop. Squeeze liquid from zucchini
Combine the spinach, zucchini, ricotta, dill, nutmeg, lemon rind, juice, egg and 1 ⁄ 3 cup parmesan in a large bowl. Season.
Lightly spray six 400ml microwave- safe mugs with oil. Place 1 tbs. passata in each mug then a pasta square and 2 tablespoonfuls of ricotta mixture, spreading to cover. Top with 1 heaped tbs. mozzarella and 1 tbs. remaining passata. Repeat layering twice more. Top with the remaining pasta then remaining parmesan and mozzarella.
Microwave 3 mugs, loosely covered with plastic wrap, on High for 2 minutes. Uncover. Microwave on High for a further 1 minute or until cheese is bubbling. Set aside for 1 minute to cool slightly. Repeat with remaining mugs. Season and top with extra dill, if using.
Originally published as Winter warmers will make mealtimes a breeze