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Pasta recipes
There were a couple of really tasty sounding pasta recipes in the magazine I picked up today. The first two serve four, but you could store the extra sauce or cut back the ingredients easily enough. Plus they're all super cheap to make.
Lemon, Chilli and Garlix Spaghetti
2 tbs finely grated lemon rind
3 long red chillis, finely chopped
1 small red birdseye chill, finely chopped
3 garlic cloves, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/4 cup chopped drained capers (optional)
2 tbs lemon juice
Cook pasta. Drain and return to pan.
Meawhile combine the lemon rind, chillies, garlic and parsley in a bowl.
Add chilli mixture, capers if using and juice to pasta. Season with freshly ground black pepper and gently toss til combined.
Drizzle with extra virgin olive oil and serve with lemo wedges (optional)
Red Lentil Bolognase
1 cup red lentils
2 tbs oil
1 onion, chopped
2 garlic cloves, chopped
800g can no-added-salt tomatoes
2 tbs no-added-salt tomato paste
1 tsp sugar
2 tbs basil pesto
Bring large saucepan of water to the boil. Add lentils and boil 8-10 minutes or until soft. Drain.
Heat oil in a medium saucepan. Saute onion and garlic until soft. Add tomatoes, tomato paste, sugar and pesto. Stir in lentils and simmer for 15 minutes.
Serve with pasta.
10-Minute Salmon Pasta For One
100g penne
1/2 cup frozen peas
100g can salmon
2 handfuls rocket or baby spinach
mint and basil leaves (optional)
1 tbs grated parmesan
Cook pasta. Drain.
Microwave peas for one minute or until cooked through.
Toss pasta with salmon, peas, rocket and herbs. Top with parmesan.
Lemon, Chilli and Garlix Spaghetti
2 tbs finely grated lemon rind
3 long red chillis, finely chopped
1 small red birdseye chill, finely chopped
3 garlic cloves, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/4 cup chopped drained capers (optional)
2 tbs lemon juice
Cook pasta. Drain and return to pan.
Meawhile combine the lemon rind, chillies, garlic and parsley in a bowl.
Add chilli mixture, capers if using and juice to pasta. Season with freshly ground black pepper and gently toss til combined.
Drizzle with extra virgin olive oil and serve with lemo wedges (optional)
Red Lentil Bolognase
1 cup red lentils
2 tbs oil
1 onion, chopped
2 garlic cloves, chopped
800g can no-added-salt tomatoes
2 tbs no-added-salt tomato paste
1 tsp sugar
2 tbs basil pesto
Bring large saucepan of water to the boil. Add lentils and boil 8-10 minutes or until soft. Drain.
Heat oil in a medium saucepan. Saute onion and garlic until soft. Add tomatoes, tomato paste, sugar and pesto. Stir in lentils and simmer for 15 minutes.
Serve with pasta.
10-Minute Salmon Pasta For One
100g penne
1/2 cup frozen peas
100g can salmon
2 handfuls rocket or baby spinach
mint and basil leaves (optional)
1 tbs grated parmesan
Cook pasta. Drain.
Microwave peas for one minute or until cooked through.
Toss pasta with salmon, peas, rocket and herbs. Top with parmesan.