One Fine Day » Pasta

Pasta with Prawns, Lemon, Chilli and Spinach

Sarah — Tue, 04 Aug 2009 07:51:04 +0000

Recently, I realised that my public library has cookbooks and food magazines. I still don’t get how I could miss that for months, but ever since I’ve been heading over there, it’s just across the street from my office, during lunch, flicking through magazines and books. I always felt kind of bad buying new books and magazines all the time, having hundreds of recipes that haven’t been cooked yet at home, plenty of cookbooks that have rarely been touched and a 100 meter long ‘to cook’ list from all the great online resources.

But now, without feeling bad, I can take books and magazines I like home, look at the beautiful photos, get inspired, cook the nice things and bring them back. It’s not the same – I know. But for me it’s a way out of my guilt without missing all the fun…

The recipe I’d like to share with you today is super easy and not rocket science, you probably wouldn’t even need a recipe for it. But for me, sometimes, it’s all about inspiration. Seeing some delicious prawns there, reading about citrus fruits here and having a craving for pasta. And that’s what comes out of it. Enjoy. I hope you like it.

Pasta with Prawns, Lemon, Chilli and Spinach.

Serves: 2 – 3

Ingredients:

250 g pasta
1 clove of garlic
1 red chilli, fresh
100 g cherry tomatoes
1 tbsp olive oil
1 lemon
400 g prawns
50 g baby spinach
30 g parmesan
Sea salt
Black pepper

Directions:

Cook your pasta in a large pot of well-salted water.
Crush garlic, deseed chilli and chop finely, cut tomatoes in half.
Shortly before pasta is ready, place olive oil and garlic in large saucepan over medium heat.
As soon as garlic starts to sizzle (ca. 30 seconds), add chilli and stir for 1 minute until fragrant.
Add tomatoes and cook for a further minute until tomatoes start to break down.
Add lemon zest, juice and prawns and heat prawns through for 2 minutes.
Drain pasta and add to prawn pan, add baby spinach and mix well.
Divide among serving bowls and top with grated parmesan and some sea salt and black pepper.

Pasta with Cherry Tomatoes, Ricotta and Spinach

Sarah — Mon, 22 Jun 2009 08:12:32 +0000

Stefan doesn’t like pasta very much. If he would have to choose between rice and pasta he would always go for rice. But I’ll try to sneak some spaghetti and co into our dinner as often as possible…

So here is another simple and fresh dinner – great after a busy day at work.

Spaghetti with Cherry Tomatoes, Ricotta and Spinach.

Serves: 2 – 3

Source: ‘Simply Bill’ by Bill Granger

Ingredients:

250 g pasta
300 g cherry tomatoes
1 clove of garlic
1/2 red onion
1 bunch of oregano, fresh
1 tbsp olive oil
30 g baby spinach
100 g ricotta
30 g parmesan
Sea salt
Black pepper

Directions:

Preheat oven to 180°C.

Thinly slice garlic, red onion and oregano.
In a medium bowl combine tomatoes, garlic, red onion, oregano and olive oil. Place on a baking tray and roast for 20 minutes or until wilted.
Cook your pasta in a large pot of well-salted water. Drain and toss with the tomato mixture, spinach and half the ricotta.
Divide among serving bowls and top with remaining ricotta, grated parmesan and some sea salt and black pepper.

Goat Cheese and Lemon Pasta

Sarah — Fri, 12 Jun 2009 08:09:37 +0000

I am a big fan of pasta. I love the different shapes and sizes. I love the variety of different sauces. And I certainly like how quickly a delicious and fresh pasta dish comes together. Usually cooking is a joy, but after a long day at work, rain outside that hasn’t stopped for hours, feeling cold for the whole day – there is nothing more satisfying than some pasta.

Goat Cheese and Lemon Pasta.

Serves: 2 – 3

Source: Based on smitten kitchen

Ingredients:

250 g pasta
200 g snow peas
100 g cherry tomatoes
200 g goat cheese, soft
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp tarragon, dried
Sea salt
Black pepper

Directions:

Wash the snow peas and tomatoes. Depending on their size cut them in half or quarters.
Cook your pasta in a large pot of well-salted water until it is almost tender. Add the snow peas and cook another two minutes. Drain both pasta and snow peas together.
In the meantime, mix olive oil, lemon juice, lemo zest, tarragon and goat cheese in a large bowl. Crumble the goat cheese as you put it in.
Add the hot pasta to the bowl and toss until smoothly combined. Add some water if necessary.

Season with salt and pepper.