Faster pasta! Family faves in minutes
Dish up dinner in under 20 minutes
Spaghetti with Prawns, Chilli & Tomato
SERVES 6 PREPARATION 20 MINUTES COOKING 15 MINUTES
375g spaghetti
cup extra virgin olive oil 500g uncooked large prawns, peeled, deveined, halved lengthways 1 onion, finely chopped 3 garlic cloves, finely sliced 5 long red chillies, seeded,
diced 2 tablespoons capers 4 tomatoes, peeled, diced
46
1 teaspoon lemon rind, finely grated cup parsley leaves, coarsely chopped crusty bread, lemon wedges
to serve
In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.
In a large frying pan, heat 1 tablespoon oil on high. Cook prawns for 2 minutes until cooked through. Set aside and keep warm.
In the same pan, heat remaining oil on low. Sauté onion, garlic, chilli and capers for 10 minutes until lightly golden.
Stir tomatoes, lemon rind and parsley through. Return prawns to pan. Cook on medium for 1-2 minutes until warmed through. Season. Toss spaghetti through. Accompany with crusty bread and lemon wedges.
Gluten-free Chilli & Parmesan with Kale Pesto
SERVES 6 PREPARATION 20 MINUTES COOKING 10 MINUTES
500g gluten-free spiral pasta 2 tablespoons extra virgin
olive oil 3 slices gluten-free bread,
broken into small pieces 2 tablespoons lemon juice 60g baby kale leaves ½ teaspoon dried chilli flakes KALE PESTO 1 bunch kale, coarsely torn
½ cup finely grated parmesan ¼ cup firmly packed
parsley leaves 1 garlic clove, crushed 1 teaspoon lemon rind,
finely grated ¼ cup extra virgin olive oil 2 tablespoons lemon juice 1. In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking liquid.
2. KALE PESTO. In a processor, pulse all ingredients until finely chopped. Season.
3. In a small frying pan, heat oil on medium. Fry torn bread for 2 minutes until lightly golden. Transfer to a plate lined with a paper towel.
4. Return pasta to saucepan with reserved cooking water. Stir in kale pesto, lemon juice and kale. Season to taste. Serve pasta topped with croutons, chilli flakes and extra parmesan, if desired.
Spaghetti with Pumpkin, Feta & Pine Nuts
SERVES 4 PREPARATION 10 MINUTES COOKING 10 MINUTES
cup extra virgin olive oil 400g Jap pumpkin, peeled,
thinly sliced ½ cup pine nuts (see tip) 3 garlic cloves, thinly sliced 1 long red chilli, seeded,
finely sliced 300g spaghetti
50g rocket leaves, coarsely
chopped 100g feta, crumbled
1. In a large frying pan, heat half the oil on high. Sauté pumpkin in batches for 2 minutes each side until it starts to colour. Remove and set aside. Heat remaining oil on medium. Sauté pine nuts, garlic and chilli for 1-2 minutes until pine nuts are just golden.
2. In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain.
3. Return pumpkin to pan with rocket and spaghetti. Toss to combine and season to taste. Serve scattered with feta.
Penne Napoletana SERVES 6 PREPARATION 10 MINUTES COOKING 10 MINUTES
500g penne pasta 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced ½ teaspoon dried chilli flakes 2 x 400g cans diced tomatoes
with basil and garlic ½ cup water (see tip) 150g ricotta, crumbled ½ cup pitted assorted olives ½ bunch parsley, chopped
1. In a large saucepan of boiling, salted water, cook
pasta following packet instructions. Drain. Return to pan and set aside.
2. In a large frying pan, heat oil on medium. Sauté onion, garlic and chilli for 3-4 minutes until onion is tender. Add tomato and water, bringing to the boil. Remove from heat.
3. Toss penne through sauce with ricotta, olives and parsley. Season to taste.
Moroccan Meatballs with Risoni Salad SERVES 6 PREPARATION 25 MINUTES COOKING 15 MINUTES
400g veal mince (see tip) 2 tablespoons pine nuts,
toasted, coarsely chopped 2 tablespoons parsley,
finely chopped 1 tablespoon Moroccan
seasoning 3 teaspoons ground cumin 1 egg, lightly beaten 375g risoni pasta 1 tablespoon olive oil 250g microwave brown rice
and quinoa, cooked
¼ cup currants 60g rocket leaves
1 / cup pomegranate seeds 3 ½ cup mint leaves 100g feta, crumbled DRESSING ¼ cup extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon ground cumin 1 tablespoon honey
1. In a large bowl, combine veal, nuts, parsley, spices and egg. Roll tablespoons of mixture into balls and arrange on a tray. Chill for 10 minutes.
2. In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.
3. In a large frying pan, heat oil on medium. Sauté meatballs for 5 minutes, turning until cooked through.
4. DRESSING. In a jug, whisk all ingredients together. Season to taste.
5. In a large bowl, combine meatballs, rice mixture, risoni, currants, rocket, pomegranate, mint and feta. Pour dressing over and toss to combine.