Tag: pasta

Pasta with Zucchini and Eggplant Recipe

Ingredients (2 servings):

  • 100 g durum wheat pasta
  • 1 tablespoon ginger, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoon olive oil
  • 1 zucchini/ marrow squash
  • 1/2 eggplant
  • aromatic plants (basil, oregano, sage, mint), finely minced
  • 300 ml of tomato fresh juice
  • sea salt, pepper
  • 50 g Parmigiano (optional)

Instructions:

  1. Clean the vegetables and cut them into medium pieces.
  2. Into a non-stick pan put 2 tablespoons of olive oil, ginger and garlic and fry them for 30 seconds.
  3. Remove from the pan the ginger and the garlic and let only the oil.
  4. Add the vegetables to the pan and cook them for 5 minutes.
  5. After this, add the tomato juice and the sea salt.
  6. Leave until the tomato juice has dropped almost entirely.
  7. Now add the aromatic plants and the pepper. Simmer for another 2 minutes.
  8. Meanwhile boil the pasta in salted water with 1 tablespoon of olive oil, until done then drain. Add it to the pan with the sauce, and mix them together.
  9. Serve it like this if you want a healthy carbohydrates-proteins recipe. If not you can serve with Parmigiano or other hard cheese.

Tips:

When you buy fresh aromatic plants and don’t use them entirely, mince them finely, add salt and you can refrigetare them into a jar, keeping their color and flavor. Mix different aromatic plants for more flavor. But be careful whan you use them to the amount of salt you add during cooking, because they are already salted.

Italian Green Pasta Recipe

Ingredients (4 persons):

  • 200 g green pasta (from Barilla): penne rigate with zucchini and spinach
  • 1 small onion
  • 200 g frozen peas
  • 400 g frozen spinach puree
  • 250 g king oyster mushroom (Pleurotus)
  • 100 g butter
  • fresh basil leaves
  • hard cheese
  • 2-3 tablespoons olive oil

Preparation method

  1. Chop the onion then brown it in the pan with olive oil.
  2. Add the frozen peas and spinach, a cup of water and some salt and pepper to taste, cook for about 8 minutes.
  3. Cut the mushrooms int 2 cm shreds, add to the pan and simmer for 2-3 minutes with the lid on.
  4. Add the butter and the chopped basil leaves, simmer it for another 2 minutes until sauce thickens.
  5.  Meanwhile, boil the pasta in salted water until done, drain then add to the pan with the sauce, and mix them gently together.
  6. Serve it on plates with grated hard cheese, if you have Parmigiano that would be a plus.
You can use fresh peas and spinach if you have, but then you have to adjust their cooking time accordingly.