Spaghettini with Spinach, Garlic and Lemon

Ingredients
1 lb spaghettini, angel hair or spaghetti pasta

6 tablespoons olive oil
8 garlic cloves, crushed or minced
zest of one lemon
juice of one lemon
10 oz bag of baby spinach
salt and pepper to taste

preparation
In a skillet heat, 6 tablespoons olive oil over medium low heat. Add garlic and cook for 10 to 12 minutes to gently cook the garlic.  Add lemon zest and lemon juice. Season with salt and pepper.

Bring a large pot of well salted water to a boil. Add pasta and cook according to package directions. Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together. Mound the pasta on a large platter and serve.

Spicy Thai Peanut Noodles

Ingredients

400ml tin of coconut milk (use low fat if you prefer)

2 tbsp red curry paste

3 tbsp peanut butter (can be smooth or crunchy – whatever you have/like)

300ml vegetable or chicken stock

3 tbsp fish sauce (or soy sauce for a vegetarian version)

1 tbsp light brown sugar

3 lime leaves, ripped in half (optional)

2-3 tsp Sriracha sauce (or other similar chilli sauce)

1 lime, plus wedges to serve

1- 2 red chillies, finely chopped (de-seeded for less heat)

350g/ 12oz medium rice noodles

1 red pepper, thinly sliced

150g/ 5oz broccolini (Sprouting Broccoli), stalks chopped into inch pieces and any large florets halved

150g/ 5oz sugar snap peas, cut in half on the diagonal

2 fat spring onions, finely sliced

150g/ 5oz beansprouts

55g/ 2 oz unsalted peanuts, toasted in a dry frying pan and roughly chopped

Small handful of fresh coriander/cilantro, roughly chopped

 

preparation

Heat a large frying pan or wok then add the coconut milk. Mix well to make sure there are no lumps if it has separated at all then gently bring to the boil. Simmer for a few minutes then add the red curry paste and peanut butter and mix well before then adding the stock, fish sauce, sugar, lime leaves, Sriracha, the juice of half the lime and one of the chillies. Bring to the boil and leave to simmer for 5 minutes to reduce and thicken slightly.

While the sauce is reducing put the noodles into a large bowl and cover with boiling water. Leave for 5-7 minutes to soften then drain and rinse with cold water to stop them cooking further and from sticking together, then set aside. (If they are still a little on the crunchy side don't worry – they will finish cooking in the sauce.)

Taste to check the sauce then adjust the seasoning if needed (more fish sauce if you need more salt, more lime, sugar, spice etc) until you have the perfect balance. Add the sliced red pepper, broccolini, and sugar snap peas to the pan and stir well through the sauce. Cook for a minute or 2, uncovered, until tender-crisp, then add most of the spring onions and bean sprouts (reserving some for garnish), the drained noodles, three-quarters of the coriander and the peanuts. Toss everything well together so it is all coated in the sauce and piping hot then divide between 4 bowls. Finish with the remaining beansprouts then sprinkle over the spring onions, coriander, chopped peanuts and if you like the extra chilli and serve at once with a wedge of lime, chop sticks and a cold beer!

 

RECIPE ITALIAN DRESSING PASTA SALAD

Ingredients For the Salad Dressing

3/4 cup olive oil
1/4 cup red wine vinegar
3 large cloves garlic, finely minced
1 tsp. sea salt
1/2 tsp. Mrs. Dash Garlic flavored (optional)
1/4 to 1/2 tsp. freshly ground black pepper
1 tbsp. fresh basil, finely minced (or 1/2 tsp. dried)
1/2 tsp. fresh oregano, finely minced (or 1/8 tsp. dried)
2 tbsp. grated Parmesan cheese
pinch of red pepper flakes (optional)

Ingredients For the Salad

8 oz. (1/2 lb) pasta, cooked
3 cups assorted vegetables
1/2 cup chopped red or sweet Vidalia onions
1/4 cup green onions, minced (optional)
1 red pepper, finely chopped (or use roasted red peppers)
vegetables of your choice

preparation

If using a food processor or blender to mix the salad dressing (recommended), there is no need to mince the garlic and herbs.Cook the pasta according to package directions. Using colorful pasta and vegetables makes for an especially attractive salad. We like to use multicolored rotini or fusilli or rotini and ziti/penne, but any pasta may be used for variety.
Mince garlic and herbs, grate the cheese, grind the black pepper and whisk ingredients for dressing together (or process in a blender/food processor until smooth).
Remove the pasta from the cooking water using a large mesh or straining spoon. Do not discard the water.
In a large bowl, pour the dressing over the cooked and drained pasta while still hot.
Fresh or frozen, raw or cooked vegetables (or any combination) may be added. Broccoli, carrots, corn, baby corn, peas, green beans, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a pasta salad.
Blanch the prepared vegetables in the pasta water. This can be done by putting the vegetables in a steamer or a large mesh spoon or sieve and holding it under the steaming hot (not boiling) pasta water for 1 or 2 minutes, depending upon the size of the vegetables. Alternatively, if you're using mixed frozen vegetables, they may be microwaved. Do not overcook the vegetables - they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the pasta water.
Add the vegetables to the pasta salad and mix well. Taste and adjust seasonings. More salt, pepper, herbs and cheese may be added, or a little lemon zest or juice, or even a pinch of granulated garlic.
For variations, 1 cup bite-sized mozzarella, thinly sliced salami, prosciutto, ham, capicola or pepperoni strips can be added to the salad.

RECIEPE PASTA FASOL

Ingredients

1 grated onion and few tsp. olive oil (saute)
2 cans of tomatoes OR 1 qt. jar put in blender or processor
2 cans of bean soup (with water added)
Minced garlic
Salt and pepper to taste
Wide dumpling noodles (12 oz

Preparation

Combine onion, tomatoes, bean soup and seasonings, simmer on low heat. Boil noodles, rinse and add. Simmer another 15 to 20 minutes. This a quick version of an old Italian recipe handed down from my father's family. It has become a favorite for those cold winter evenings. Serve with a baked loaf of Italian bread. This meal will make you feel warm all over