Add pizazz to your pasta with plenty of herbs, in-season vegetables and the freshest ingredients around. Buon appetito!
SPICY COURGETTE & RICOTTA PASTA SHELLS
3 medium courgettes, coarsely grated
320g firm ricotta
80g finely grated parmesan
50g roasted pine nuts
3 egg yolks
2 cloves garlic, crushed
1 Tbsp fresh lemon thyme leaves
½ tsp dried chilli flakes
5 cups passata (tomato pasta sauce)
250g large pasta shells
½ cup loosely packed fresh small oregano leaves
1 Preheat the oven to 200°C. Lightly oil a shallow 2.5-litre ovenproof dish.
2 Combine grated courgette, ricotta, most of the parmesan (reserve 3 Tbsp for later), nuts, egg yolks, garlic, thyme and chilli in a medium bowl. Season well.
3 Spread pasta sauce into the dish and season. Spoon the courgette mixture into the uncooked pasta shells then place in the dish.
4 Cover dish with foil and bake for 30 minutes. Remove foil and bake for about a further 15 minutes or until pasta is tender and cheese is browned lightly. Serve pasta sprinkled with oregano and reserved parmesan.
TIP Serve with a green salad.
SEMI-DRIED TOMATO, PEA & BOCCONCINI PASTA
375g penne pasta
120g frozen peas
340g semi-dried tomatoes in oil (available from some supermarket delis and specialty food stores; or use sundried tomatoes instead)
4 bocconcini (small mozzarella balls), torn cup loosely packed fresh small basil leaves
1 Cook pasta in a large saucepan of boiling, salted water for about 8 minutes or until tender. Add peas and return to the boil then drain, reserving 1/3 cup of the cooking liquid.
2 Meanwhile, drain tomatoes, reserving 2 Tbsp of the oil from the jar or container.
3 Return pasta and peas to pan with reserved cooking liquid, tomatoes, reserved oil and torn bocconcini; stir gently to combine. Season to taste. Serve topped with basil.
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines
READ THE ENTIRE ISSUE