Penne boscaiola with asparagus

Recipe adapted from Super Food Ideas, October 2011 issue, page 24

Ingredients

400g penne pasta
1 tablespoon cornflour
½ cup chicken stock
300ml evaporated light cream
1 tablespoon olive oil
100g bacon, diced
x2 chicken minute steaks
200g button mushrooms, sliced
2 garlic cloves, crushed
2 green onions, sliced (or 1 small brown onion)
1 bunch asparagus, trimmed, cut into 1cm slices
¾ cup frozen green peas
1 teaspoon finely grated lemon rind
Parmesan cheese, grated

Method

1. Cook pasta in a saucepan of salted boiling water, following packet directions, until tender. Drain.
2. Meanwhile, place cornflour in a bowl. Add the stock. Stir until smooth. Add cream and whisk until smooth. Set aside. 
3. Heat oil in a large, deep frying pan over medium high heat. Add bacon. Cook, stirring, for 4 minutes or until golden. 
4. Season chicken steaks and add to pan. Cook for 1 minute each side or until golden. Remove chicken steaks onto a plate to rest.
5. Meanwhile, add mushrooms and garlic to pan. Cook, stirring, for 5 minutes or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 minutes or until onion is tender.
6. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta and lemon rind. Slice up the chicken steaks and toss to combine. Season with salt and pepper. Serve with some grated Parmesan cheese.

Jamie Oliver's 15 Minute Meals Fettuccine, Smoked Trout, Asparagus & Peas

Recipe adapted from Jamie's 15 Minute Meals, page 188

* Ingredients out * Kettle boiled * Medium pan, high heat * Large lidded pan, high heat * Stick blender

Pasta
1 small bunch of spring onions
1 bunch of asparagus (300g)
olive oil
300g frozen baby peas
1 big bunch of fresh mint
1 tablespoon plain flour
385ml evaporated milk
320g dried fettuccine
250g hot-smoked trout (or salmon)
Parmesan cheese, to serve

Salad & dressing
50g mesclun salad leaves
a few sprigs of fresh tarragon
2 heaped teaspoons Dijon mustard
1 heaped teaspoon runny honey
1 tablespoon extra virgin olive oil
1 lemon
1 heaped tablespoon fat-free natural yoghurt

Method

Roughly slice the trimmed spring onions and asparagus stalks, leaving the tips whole. Set aside the asparagus tips. Put the trimmed spring onions and asparagus stalks into the medium pan with 2 tablespoons of olive oil and the peas. Roughly chop most of the top leafy half of the mint, and add it to the pan. Stir in the flour, pour in the milk and bring to the boil, then simmer. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Empty the salad leaves into a salad bowl. Pick over the tarragon and the remaining mint leaves. Spoon the mustard and honey into a small bowl, add the extra virgin olive oil, the juice of ½ a lemon and the yoghurt, mix together and season to taste.

Using the stick blender, purée the asparagus sauce until fairly smooth. Turn the heat down to low, flake in the trout, add the asparagus tips and simmer for a few more minutes, then squeeze in the rest of the lemon juice and season to taste. Drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Serve straight away, with a grating of Parmesan and the salad, dressing it at the table.

Jamie Oliver's 15 Minute Meals Mushroom Farfalle Blue Cheese Hazelnut & Apple Salad

Recipe from Jamie's 15 Minute Meals, page 196

*Ingredients out *Kettle boiled *Large frying pan, medium-high heat *Large lidded pan, high heat *Small frying pan, medium heat *Food processor (bowl blade)

Ingredients
Pasta
25g dried porcini mushrooms
olive oil
2-4 cloves of garlic
½ a small dried chilli
250g chestnut mushrooms
6 sprigs of fresh thyme
320g dried farfalle
1 tsp truffle oil
1 lemon
½ a bunch of fresh flat-leaf parsley
150g low-fat cottage cheese

Salad
50g blanched hazelnuts
200g baby spinach
1 eating apple
40g blue cheese
1 teaspoon extra virgin olive oil

Method

Put the porcini into a mug and just cover with boiling water. Put 2 tablespoons of olive oil into the large frying pan, squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli and tear in the mushrooms. Strip in the thyme leaves, then add the soaked porcini and toss and fry for a few minutes. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Toast the hazelnuts in the small frying pan until golden, tossing regularly. Put the spinach into a salad bowl, coarsely grate over or matchstick and add the apple, then crumble over the blue cheese. Crush the toasted nuts in a pestle and mortar, then scatter over the salad. Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and the truffle oil, season to taste and simmer gently.

Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Finely grate over the lemon zest, finely chop and add most of the top leafy half of the parsley along with the cottage cheese, then toss together and serve straight away. Drizzle the salad with extra virgin olive oil, squeeze over the juice of the zested lemon and serve on the side.

Smoked Salmon and Ricotta Fettuccine

Recipe modified from Latina Fresh

Serves 4

Ingredients

375g fresh egg fettuccine 
finely grated zest and juice of a large lemon
¼ cup olive oil
¼ cup baby capers
200g smoked salmon, cut into strips
½ small bunch flat leaf parsley, roughly torn
125g fresh ricotta
cracked black pepper

Method

1. Place a large pan of water on to boil for the pasta. 
2. In a bowl whisk together the lemon juice and oil until it becomes creamy. 
3. Add the grated lemon zest, capers, salmon strips and parsley. 
4. Add the pasta to the boiling water and cook according to pack directions. Drain and toss with the salmon mixture.
5. Spoon on the ricotta and gently stir through the pasta, season with freshly ground pepper.
6. Divide between bowls and serve immediately

Tip: Try dill instead of parsley for a flavour variation

Chicken & Sweet Potato Pasta Salad

Ingredients

600g sweet potato or pumpkin, chopped into 2.5cm pieces
1 tablespoon olive oil
400g spiral pasta
½ bbq chicken, shredded
1 punnnet, cherry tomatoes
50g baby spinach leaves
40g (1 mini tub) Philadelphia cream cheese 
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil

Method

Preheat oven to 200°C. Place sweet potato, olive oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside. Allow to cool.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, tomatoes, sweet potato and baby spinach leaves.

• Spoon the salad into a serving bowl then toss over the cream cheese, mustard and extra virgin olive oil.  Serve warm or cold. 

Pesto Chicken Pasta

Coles Magazine November 2012 issue, page 38

Ingredients

350g penne pasta
1 tablespoon olive oil
250g grape or cherry tomatoes
500g chicken thigh fillets, trimmed and chopped
190g basil pesto
300ml light cooking cream
1 cup frozen peas
shaved Parmesan, to serve

Method

1. Cook pasta in a large pot of boiling water according to packet directions, or until al dente. Meanwhile, heat oil in a large deep frypan, and cook tomatoes over medium heat for 2-3 mins, until just softened. Transfer to a bowl and set aside.
2. Reheat pan and cook chicken in 3 batches, turning occasionally, until golden brown. Return all chicken to pan, add pesto, cream and peas. Stir to combine, and bring to just boiling. Reduce heat and simmer for 5 mins.
3. Drain pasta and add to pan, along with tomatoes. Turn gently to combine. Serve with shaved Parmesan.

Penne with Chicken & Asparagus

This is my favourite weekday meal to cook because it is so quick and easy to prepare.

Ingredients

250g punnet cherry tomatoes, halved
2 tablespoon extra virgin olive oil
400g penne pasta
1 jar (400g) tomato pasta sauce
500g chicken thigh fillets, thinly sliced
2 bunches asparagus, trimmed, cut into 4 cm lengths
2 tablespoon chopped parsley, to garnish (optional)

Method

1. Place cherry tomatoes in a bowl with 1 tablespoon of the olive oil, season with sea salt and freshly cracked black pepper, set aside. 
2. Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well and return to pan.
3. Meanwhile, heat the remaining oil in a large non stick frying pan over a medium-high heat. Add the chicken, cook stirring occasionally for 2-3 minutes. Add the asparagus and cook stirring for a further 2-3 minutes or until chicken is golden and asparagus is bright green and tender crisp
4. Add the chicken mixture and tomatoes to the pan with the penne, toss to combine, then add the pasta sauce and toss until evenly coated. Serve immediately with a drizzle of extra virgin olive oil, if desired.

Pasta with Tuna, Chilli, Lemon and Thai Basil

Ingredients

300g dried ribbon pasta
1/3 cup extra virgin olive oil
2 lemons
425g can of tuna in brine, drained
3 eschalots, finely chopped
2 long red chillies, halved lengthwise, seeded, finely chopped
1 bunch Thai basil, leaves picked

Method

1. Cook pasta in a saucepan of boiling salted water until al dente. Drain. 
2. To make lemon oil: place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely.
3. Meanwhile reheat the lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft. 
4. Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.

Salad Nicoise with Slow Roasted Vegetable Ravioli

This light dinner dish is a modern twist on the French classic!

Adapted from the Latina Deliciously Fresh Recipe Book, page 20

Serves 4

Ingredients

625g pack fresh slow roasted vegetable ravioli
4 eggs
375g green beans, blanched and halved diagonally
4 large vine-ripened tomatoes, chopped
2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil
¼-½ cup pitted kalamata olives, halved
¼ cup fresh flat-leaf parsley leaves, roughly torn
8 small anchovy fillets, torn lengthways
2 tablespoons freshly squeezed lemon juice
Freshly cracked pepper, for serving

Method

1. Add ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Cool in cold water, peel and cut into quarters.
3. Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.
4. Combine reserved oil from tuna and lemon juice in a screw top jar.
5. Add dressing to salad and gently combine. Serve topped with eggs and pepper.

Roasted Vegetable Ravioli with Bocconcini and Basil

This is a very simple and easy to put together mid week pasta meal

Adapted from the Latina Deliciously Fresh Recipe Book, page36

Ingredients

625g pack Latina® Fresh Slow Roasted Vegetable Ravioli
250g punnet cherry tomatoes, cut in half
1 tub bocconcini, torn
1 cup fresh basil leaves
2-3 tablespoon extra virgin olive oil
Freshly cracked pepper, for serving

Method

1. Halve the tomatoes horizontally and place, skin-side down, on a baking tray. Sprinkle with a teaspoon of sugar and 1 tbsp olive oil over the top. Season with salt and pepper and roast in the oven for 30 minutes in a preheated oven (180C) or until softened and lightly charred.
2. Add ravioli to large saucepan of boiling salted water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl.
4. Place pasta on a serving platter or serving plates, drizzle with oil and sprinkle with pepper.

Chicken Carbonara

This recipe is a really great way to use up left over roast chicken or turkey. It's also very simple to prepare and cook as a mid-week meal.

Ingredients

30g unsalted butter
4 bacon rashers, thinly sliced
2 tbs pine nuts
4 eggs, beaten
300ml light thickened cream
3 garlic cloves, crushed
⅓ cup finely grated parmesan, plus extra to serve
500g pasta
2 cups shredded cooked chicken
2 tbs chopped flat-leaf parsley, plus extra to serve

Method

1. Melt the butter in a deep fry pan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown. Transfer both to a plate lined with a paper towel
2. In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and Parmesan. Add bacon and pine nuts, and season with salt and pepper.
3. Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the chicken and parsley, and serve topped with extra Parmesan and parsley.

Creamy Chicken Pasta Bake

What I love most about this creamy chicken pasta bake recipe is that it's so versatile. You can pretty much add or substitute any number of ingredients in this recipe and come up with so many different combination of flavours. I often just throw together whatever is left over in my fridge, freezer or pantry. Try adding zucchini, sauteed sweet potato, corn or peas to increase the vegetable content of this dish or a touch of mustard for a bit of a kick. Since I'm so time poor these days, it's great to also rely on an old favourite that I can whip up in a short amount of time.

Ingredients

300g dried rigatoni or penne pasta
4 cooked chicken drumsticks or BBQ chicken
4 rashers rindless bacon, diced
1 onion, chopped
2 garlic cloves, crushed
100g mushrooms, sliced
100g baby spinach leaves or 1 bunch fresh asparagus
300ml light thickened cream or light evaporated milk
2 tbs semi-dried tomatoes
¼ cup grated parmesan cheese or more if desired
1 cup grated mozzarella cheese or more if desired

Method

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
2. Remove chicken meat from the bone. Thinly shred meat. Discard bones.  
3. Heat a little oil in a frypan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Then add onions and garlic and cook a further 5 minutes.
4. Meanwhile, cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
5. Drain pasta and return to saucepan. Add chicken, spinach or asparagus, mushrooms, cream, tomatoes and half the Parmesan. Toss until well combined. Season with salt and pepper.
6. Spoon mixture into prepared dish. Top with mozzarella and remaining Parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Notes and Tips

If using fresh asparagus, blanch in boiling water. Remove from heat, plunge into iced water, set aside for 5 minutes then drain.

For the vegetarian version of this recipe, just omit the meat and add more vegetables of your liking.

Smoked Salmon with Creamy Asparagus and Zucchini Sauce

Here's another easy to make mid week dinner

Serves 4

Ingredients

400g penne
1 tablespoon olive oil
1 small leek or onion, thinly sliced
1 large zucchini, peeled to form ribbons
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
375ml light evaporated milk or 400ml light thickened cream
¼ cup chopped dill
1 teaspoon finely chopped lemon rind
Salt and cracked black pepper, to taste
150g-200g smoked salmon slices, torn into pieces, to serve

Method

1. Cook penne in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
2. Meanwhile, heat olive oil in a large non-stick frying pan. Add leek and cook for 2-3 minutes or until softened. Add zucchini, asparagus, cream, dill and lemon rind. Season with salt and pepper. Simmer for 4-5 minutes or until vegetables are tender and sauce has thickened slightly.
3. Stir the smoked salmon through the zucchini mixture and cook for another minute.
4. To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.

Bolognese sauce

This bolognese sauce is very easy to make, freezer friendly and can be used in other recipes. I like to add grated carrot into my bolognese sauce and occasionally 1 grated zucchini to increase the vegetable content of this dish.

Ingredients

1 tablespoon olive oil
1 small onion, grated
1 carrot, grated
1 zucchini, grated (optional)
2 garlic cloves, crushed
750g lean beef mince
140g carton tomato paste
1 cup thick Italian tomato pasta sauce (passata)
1 cup chicken stock
½ cup white wine
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
1 teaspoon sugar (adjust to taste)

Method

1. Heat oil in a heavy-based saucepan over medium heat. Add onion, carrot and garlic. Cook for 3 minutes, or until tender. 
2. Add mince. Cook, stirring, for 5 minutes or until browned. 
3. Add tomato paste, pasta sauce, stock, wine, oregano, nutmeg, sugar, salt and pepper. Mix well. 
4. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 35 to 45 minutes or until thick. Season with salt, pepper and sugar if required. Serve with favourite pasta.

Chicken & Mushroom Fettuccine

Fast and easy pasta that's as kind to your taste buds as it is to your wallet! Try this dish tonight!

Ingredients

450g fettucine pasta
1 tablespoon olive oil
650g chicken tenderloins/chicken thigh fillets
125g rindless bacon, diced
1 brown onion, diced
300g mushrooms, sliced
420g can chicken & mushroom soup
½ cup light thickened cream (or milk for a lighter version)
1 tablespoon worchestershire sauce
½ cup fresh flat-leaf parsley, roughly chopped

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan.
2. Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces
3. Add bacon to frying pan. Cook for 2 minutes. Add onions and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and Worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.
   

Linguine with Garlic Prawns & Chilli

Quick, easy and tasty! What more could you want in a recipe? Try it and tell me if you like it :)

Serves 2

Ingredients

250g dried linguine pasta
1 tbsp olive oil
2 tbsp olive oil, extra
2 garlic cloves, crushed
1 fresh small red chilli, finely chopped
10-12 medium green king prawns, peeled, tails left intact, deveined
1 tbsp chopped fresh continental parsley

Method

1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain. Add 1 tbsp olive oil into the pasta and stir, to prevent the pasta from sticking to each other.
2. Meanwhile, heat the extra olive oil in a medium saucepan over medium-low heat. Add the garlic and chilli and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
3. Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.

Notes & Tips

Deseed the chilli if you prefer less spicyness in your pasta

One Pot Pasta with Pancetta & Ricotta

Wave goodbye to mountains of washing up with this recipe that just uses one pot to create a meal that is hearty and full of flavour but leaves you with a bare minimum of cleaning up!

Serves 4

Ingredients

1 tbsp olive oil
200g pancetta or prosciutto diced
2 garlic cloves, crushed
½ tsp dried chilli flakes
½ cup white wine
400g dried rigatoni pasta
2 cups chicken stock
1 cup passata (tomato pasta sauce)
100g bought baked ricotta, thinly sliced
1/3 cup fresh continental parsley leaves

Method

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the pancetta, garlic and chilli and cook, stirring until pancetta is golden.
3. Add the wine and cook until wine reduces by half. Add the pasta and stir to coat.
4. Pour in the stock and tomato passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.
5. Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper and serve.
   

Creamy Chicken, Asparagus, Mushroom & Proscuitto Pasta

My sincere apologies to my fellow blog readers for taking so long to post on my blog. I've been a bit bogged down with assignments lately... Hence, the last couple of weeks I've been cooking up a lot of quick, simple and easy to prepare meals. Hope you enjoy some of the next couple of recipes that I will blog about. I'm sure there are many time poor people out there, just like myself :P

Serves 4

Ingredients

300g penne pasta
4 slices prosciutto, cut in half length ways
2 tbsp olive oil
500g chicken breast or thigh fillets, thinly sliced
1 onion, finely chopped
2 cloves garlic, crushed
½ cup dry white wine
1 bunch asparagus, cut in 5cm lengths
50g mushrooms, sliced
1 chicken stock cube
375ml light & creamy evaporated milk
¼ cup Parmesan cheese, grated
salt and pepper, to taste

Method

1. Cook pasta according to directions on packet, drain and keep warm.
2. Brown prosciutto under grill until golden brown and crisp then break into smaller pieces.
   
3. Heat 1 tbsp oil in pan over high heat. Add chicken, cook for 2 minutes until golden brown, remove from pan. Set aside onto a plate lined with paper towels. Keep warm.
4. Add remaining oil, onion and garlic to pan, cook until onion softens. Add wine and cook for 2 minutes before adding the remaining ingredients. Bring to the boil, then add chicken and simmer for 1 minute. Season with salt and pepper to taste.
   
5. Toss cooked pasta through sauce, top with prepared prosciutto pieces. If desired, sprinkle with extra grated Parmesan cheese.
   

Donna Hay's Lemon Salmon Pasta

This dish is very easy to whip up, with very little time needed for preparation and even less for cleaning up! For all you time poor people out there, this dish is for you :)

Recipe adapted from Donna Hay, No Time to Cook, page 106

Serves 2

Ingredients

200g thin spaghetti
¼ cup light cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 tablespoon roughly chopped dill
1 tablespoon salted capers
180g smoked salmon fillet, flaked

Method

Cook spaghetti in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and return to the pan.

Add cream, lemon juice and mustard to pasta, toss to coat.

Toss through dill, capers and salmon, and serve immediately.