Storecupboard pasta salad Recipes

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

Ingredients:

• 2 tsp finely chopped red onion
• 1 tsp caper
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomato, chopped

Instructions:

1. Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

Storecupboard pasta salad • Yield: 2 servings
Ingredients:

• 2 tsp finely chopped red onion
• 1 tsp caper
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomato, chopped

Storecupboard pasta salad Nutrition Facts:
• Diet: Balanced
• Calories: 26.30
• Fat: 16.07
• Carbs: 26.71
• Protein: 14.88
• Cholesterol: 0.45
• Calcium: 6.43
• Sodium: 11.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Wild Mushroom Pasta Recipes

Ingredients:

• 4 dried morels
• 1 small onion, finely chopped
• 2 cloves garlic
• 2 tbsp. olive oil
• 1⁄2 lb. domestic mushrooms, sliced
• 1⁄2 lb. pasta
• Italian parsley, chopped
• Salt and pepper

Instructions:

1. Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.
2. Add sliced mushrooms to pan and saute until tender.
3. Cook pasta in a large pot of boiling salted water.
4. Add morels and their liquor to sliced mushrooms and simmer for 3 minutes. Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1⁄2 cup of the pasta cooking water, into the mushroom pan. Cover and simmer an additional 3 minutes. Season with salt and pepper.

Wild Mushroom Pasta • Yield: 2 servings
Ingredients:

• 4 dried morels
• 1 small onion, finely chopped
• 2 cloves garlic
• 2 tbsp. olive oil
• 1⁄2 lb. domestic mushrooms, sliced
• 1⁄2 lb. pasta
• Italian parsley, chopped
• Salt and pepper

Wild Mushroom Pasta Nutrition Facts:
• Diet:
• Calories: 59.48
• Fat: 31.70
• Carbs: 63.15
• Protein: 39.71
• Cholesterol: 0.00
• Calcium: 12.12
• Sodium: 59.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Taco Pasta Recipes

Ingredients:

• 1 cup pasta
• 1/4 cup taco seasoned ground beef , warmed
• 1/4 cup black beans
• 1 tbs sour cream
• 1/4 cup lettuce , chopped
• 1/4 cup salsa
• 1/2 x tomato , cut into bite sized pieces
• 1 x green onion , sliced
• 1 handful cheese , grated
• 1 tbs sliced black olives

Instructions:

1. After draining the pasta mix in the taco seasoned ground beef, black beans and sour cream.
2. Place the taco pasta on a plate and top with your favorite taco toppings.

Taco Pasta • Yield: 4 servings
Ingredients:

• 1 cup pasta
• 1/4 cup taco seasoned ground beef , warmed
• 1/4 cup black beans
• 1 tbs sour cream
• 1/4 cup lettuce , chopped
• 1/4 cup salsa
• 1/2 x tomato , cut into bite sized pieces
• 1 x green onion , sliced
• 1 handful cheese , grated
• 1 tbs sliced black olives

Taco Pasta Nutrition Facts:
• Diet: Balanced
• Calories: 44.55
• Fat: 27.41
• Carbs: 39.37
• Protein: 43.48
• Cholesterol: 25.76
• Calcium: 36.07
• Sodium: 32.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beany Pasta Pot Recipes

A superhealthy dish – counts as 2 of your 5-a-day

Ingredients:

• 290.0g tin borlotti beans , drained and rinsed
• 300.0ml carton passata
• 410.0g tin chopped tomatoes with garlic and herbs
• 300.0g leftover cooked pasta or 220g pack ready-to-use pasta
• 1 large apple , cored and chopped
• 1.0 tbsp sunflower oil
• 1 onion , finely chopped
• 3.0 tbsp red pesto

Instructions:

1. Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.
2. Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

Beany Pasta Pot • Yield: 4 servings
Ingredients:

• 290.0g tin borlotti beans , drained and rinsed
• 300.0ml carton passata
• 410.0g tin chopped tomatoes with garlic and herbs
• 300.0g leftover cooked pasta or 220g pack ready-to-use pasta
• 1 large apple , cored and chopped
• 1.0 tbsp sunflower oil
• 1 onion , finely chopped
• 3.0 tbsp red pesto

Beany Pasta Pot Nutrition Facts:
• Diet:
• Calories: 67.83
• Fat: 35.44
• Carbs: 75.20
• Protein: 46.44
• Cholesterol: 1.34
• Calcium: 43.92
• Sodium: 85.14

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pasta Frittata Recipe Recipes

Ingredients:

• 2 cups leftover pasta
• 4 eggs beaten
• 2 tablespoons butter
• 1/2 cup whichever cheese the pasta called for

Instructions:

1. Preheat the broiler on high with the rack on the second-highest shelf.
2. Mix pasta and beaten eggs in a large bowl and set aside. 
3. Heat the butter in a small oven-proof pan (preferably cast-iron) over medium heat, then add pasta-egg mixture and allow the bottom to set slightly (about 2-3 minutes).
4. Lift up a corner, tilt the pan and and allow the egg on top to run underneath.
5. Sprinkle the cheese over the top and place under broiler for 3-5 minutes until cheese is melted and golden brown and eggs have set completely. 
6. Remove pan from oven, loosen frittata from the bottom, cover the pan with a plate, invert the frittata onto it, then flip the frittata cheese-side up using a spatula. 
7. Allow to cool slightly, then slice into wedges or squares and serve. 

Pasta Frittata Recipe • Yield: 2 servings
Ingredients:

• 2 cups leftover pasta
• 4 eggs beaten
• 2 tablespoons butter
• 1/2 cup whichever cheese the pasta called for

Pasta Frittata Recipe Nutrition Facts:
• Diet: Balanced
• Calories: 71.17
• Fat: 43.36
• Carbs: 65.75
• Protein: 56.07
• Cholesterol: 233.63
• Calcium: 15.83
• Sodium: 10.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Angry Pasta Recipes

Ingredients:

• 1/4 cup(s) olive oil
• 1 teaspoon(s) dried red pepper
• 4 clove(s) garlic chopped
• 8 whole(s) tomatoes chopped, thickly
• 1 pinch(s) salt
• 1/4 cup(s) capers
• 6 whole(s) basil leaves
• 1 box(es) pasta

Angry Pasta • Yield: 8 servings
Ingredients:

• 1/4 cup(s) olive oil
• 1 teaspoon(s) dried red pepper
• 4 clove(s) garlic chopped
• 8 whole(s) tomatoes chopped, thickly
• 1 pinch(s) salt
• 1/4 cup(s) capers
• 6 whole(s) basil leaves
• 1 box(es) pasta

Angry Pasta Nutrition Facts:
• Diet:
• Calories: 118.13
• Fat: 63.19
• Carbs: 127.48
• Protein: 69.43
• Cholesterol: 0.00
• Calcium: 23.52
• Sodium: 43.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Tomato & Aubergine Pasta Recipes

Superhealthy, high in fibre

Ingredients:

• 1 large aubergine , cut into cubes
• 400.0g pasta shapes
• handful flat-leaf parsley , roughly chopped
• pinch sugar
• 2 tbsp olive oil
• 2 garlic cloves , sliced
• 8 large ripe tomatoes , roughly chopped
• 2 tbsp capers , rinsed

Instructions:

1. Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.

Tomato & Aubergine Pasta • Yield: 4 servings
Ingredients:

• 1 large aubergine , cut into cubes
• 400.0g pasta shapes
• handful flat-leaf parsley , roughly chopped
• pinch sugar
• 2 tbsp olive oil
• 2 garlic cloves , sliced
• 8 large ripe tomatoes , roughly chopped
• 2 tbsp capers , rinsed

Tomato & Aubergine Pasta Nutrition Facts:
• Diet:
• Calories: 106.60
• Fat: 36.97
• Carbs: 130.12
• Protein: 70.71
• Cholesterol: 0.00
• Calcium: 29.70
• Sodium: 21.20

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pasta with Pancetta and Miso recipes Recipes

Ingredients:

• 3 tablespoons unsalted butter
• 2 ounces pancetta cut into 1/4-inch cubes
• 1/2 cup onion, chopped
• 1/2 pound gemelli (braided pasta) or fusilli (spiral-shaped pasta)
• 2 tablespoons miso
• 2 tablespoons flat-leaf parsley, chopped, plus more
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup fresh mozzarella, torn

Pasta with Pancetta and Miso recipes • Yield: 2 servings
Ingredients:

• 3 tablespoons unsalted butter
• 2 ounces pancetta cut into 1/4-inch cubes
• 1/2 cup onion, chopped
• 1/2 pound gemelli (braided pasta) or fusilli (spiral-shaped pasta)
• 2 tablespoons miso
• 2 tablespoons flat-leaf parsley, chopped, plus more
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup fresh mozzarella, torn

Pasta with Pancetta and Miso recipes Nutrition Facts:
• Diet: Balanced
• Calories: 82.87
• Fat: 75.23
• Carbs: 63.07
• Protein: 54.74
• Cholesterol: 57.75
• Calcium: 39.82
• Sodium: 84.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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BLT Pasta Recipes

Ingredients:

• 8 ounces uncooked mezze penne pasta
• 6 center-cut bacon slices
• 2 cups grape tomatoes, halved
• 1/4 teaspoon kosher salt
• 1 (6-ounce) package baby spinach
• 1/2 teaspoon freshly ground black pepper
• 1 ounce fresh Romano cheese, finely grated (about 1/4 cup)

BLT Pasta • Yield: 4 servings
Ingredients:

• 8 ounces uncooked mezze penne pasta
• 6 center-cut bacon slices
• 2 cups grape tomatoes, halved
• 1/4 teaspoon kosher salt
• 1 (6-ounce) package baby spinach
• 1/2 teaspoon freshly ground black pepper
• 1 ounce fresh Romano cheese, finely grated (about 1/4 cup)

BLT Pasta Nutrition Facts:
• Diet: Balanced
• Calories: 89.99
• Fat: 82.78
• Carbs: 64.43
• Protein: 70.09
• Cholesterol: 49.72
• Calcium: 61.62
• Sodium: 92.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Creamy Courgette Pasta Recipes

A tasty courgette pasta ready in 25 minutes – vegetarian recipe

Ingredients:

• 3.0 tbsp milk
• 100.0g softened cheese with garlic and herbs
• half a grated zest lemon
• 3 medium courgettes halved lengthways and thinly sliced
• 350.0g rigatoni or other pasta shapes

Instructions:

1. Bring a large pan of lightly salted water to the boil, then cook the pasta according to pack instructions.
2. Meanwhile, heat the olive oil in a frying pan, then add the courgettes. Cook for 5 mins until softened and lightly golden. Reduce the heat, then add the lemon zest. Gently cook for a further min, add the soft cheese and milk, then mix together until the cheese melts. Season to taste.
3. Drain the pasta and return to the pan. Add the contents of the frying pan and stir well. Serve immediately.

Creamy Courgette Pasta • Yield: 8 servings
Ingredients:

• 3.0 tbsp milk
• 100.0g softened cheese with garlic and herbs
• half a grated zest lemon
• 3 medium courgettes halved lengthways and thinly sliced
• 350.0g rigatoni or other pasta shapes

Creamy Courgette Pasta Nutrition Facts:
• Diet:
• Calories: 92.02
• Fat: 42.54
• Carbs: 95.27
• Protein: 78.53
• Cholesterol: 35.50
• Calcium: 90.10
• Sodium: 30.50

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Deviled Pasta Recipes

Ingredients:

• 1 1-pound box penne
• 2 tablespoons olive oil
• 3 bell peppers (any color), cut into 3/4-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large clove garlic, thinly sliced
• 1/8 teaspoon red pepper flakes
• 1 24- to 26-ounce jar pasta sauce
• 1/2 cup ricotta

Deviled Pasta • Yield: 4 servings
Ingredients:

• 1 1-pound box penne
• 2 tablespoons olive oil
• 3 bell peppers (any color), cut into 3/4-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large clove garlic, thinly sliced
• 1/8 teaspoon red pepper flakes
• 1 24- to 26-ounce jar pasta sauce
• 1/2 cup ricotta

Deviled Pasta Nutrition Facts:
• Diet:
• Calories: 130.33
• Fat: 61.58
• Carbs: 140.00
• Protein: 87.12
• Cholesterol: 25.80
• Calcium: 58.46
• Sodium: 162.48

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Creamy pasta Recipes

Quick, simple and delicious comfort food!

Ingredients:

• 12 oz (340 g) pasta
• 2 garlic cloves
• 7 oz (200 g) grated emmentaler cheese
• 1.4 oz (40 g) grated parmesan cheese
• ¼ cup (60 ml) sour cream
• ½ cup (120 g) yogurt
• 3 tbsp butter
• Salt
• Pepper
• Chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water until al dente. Drain, but reserve some of the cooking liquid.
2. Add crushed garlic cloves to the pasta, sour cream, yogurt, butter, grated Emmentaler and Parmesan. Put on low heat and cook until the cheese melts. Add some of the cooking liquid to achieve creamy consistency. Remove from heat and serve immediately. Sprinkle chopped parsley on top.

Creamy pasta • Yield: 4 servings
Ingredients:

• 12 oz (340 g) pasta
• 2 garlic cloves
• 7 oz (200 g) grated emmentaler cheese
• 1.4 oz (40 g) grated parmesan cheese
• ¼ cup (60 ml) sour cream
• ½ cup (120 g) yogurt
• 3 tbsp butter
• Salt
• Pepper
• Chopped fresh parsley

Creamy pasta Nutrition Facts:
• Diet: Balanced
• Calories: 136.63
• Fat: 132.64
• Carbs: 89.76
• Protein: 112.86
• Cholesterol: 122.31
• Calcium: 213.31
• Sodium: 80.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pasta with Roasted Tomatoes Recipes

Ingredients:

• 8 plum tomatoes, quartered and cored
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• Salt
• 1 pound rotini pasta
• 1 1/2 cup cup grated Parmesan

Pasta with Roasted Tomatoes • Yield: 4 servings
Ingredients:

• 8 plum tomatoes, quartered and cored
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• Salt
• 1 pound rotini pasta
• 1 1/2 cup cup grated Parmesan

Pasta with Roasted Tomatoes Nutrition Facts:
• Diet: Balanced
• Calories: 142.12
• Fat: 100.42
• Carbs: 121.76
• Protein: 117.07
• Cholesterol: 33.71
• Calcium: 193.82
• Sodium: 112.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pasta Bake Florentine Recipes

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1/4 cup red pepper, chopped
• 1/2 cup mushrooms, sliced
• 1 pound ground beef
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 (26-oz.) jars pasta sauce
• 1 cup marinated artichokes, drained and chopped
• 1 (10-oz.) pkg. frozen spinach, thawed and drained
• 1 (16-oz.) pkg. rotini pasta, cooked
• 1 (8-oz.) pkg. shredded mozzarella cheese

Pasta Bake Florentine • Yield: 8 servings
Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1/4 cup red pepper, chopped
• 1/2 cup mushrooms, sliced
• 1 pound ground beef
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 (26-oz.) jars pasta sauce
• 1 cup marinated artichokes, drained and chopped
• 1 (10-oz.) pkg. frozen spinach, thawed and drained
• 1 (16-oz.) pkg. rotini pasta, cooked
• 1 (8-oz.) pkg. shredded mozzarella cheese

Pasta Bake Florentine Nutrition Facts:
• Diet: Balanced
• Calories: 246.57
• Fat: 231.04
• Carbs: 166.81
• Protein: 225.06
• Cholesterol: 184.46
• Calcium: 219.68
• Sodium: 387.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bacon & Broccoli Pasta Recipes

A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal

Ingredients:

• grated parmesan , to serve
• 500.0g pack shaped pasta (we used farfalle)
• 8 rashers smoked bacon , cut into large pieces
• 5 tbsp pesto
• 1 head broccoli , about 300g, cut into small florets

Instructions:

1. Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
2. While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.

Bacon & Broccoli Pasta • Yield: 4 servings
Ingredients:

• grated parmesan , to serve
• 500.0g pack shaped pasta (we used farfalle)
• 8 rashers smoked bacon , cut into large pieces
• 5 tbsp pesto
• 1 head broccoli , about 300g, cut into small florets

Bacon & Broccoli Pasta Nutrition Facts:
• Diet:
• Calories: 165.59
• Fat: 128.62
• Carbs: 141.13
• Protein: 115.87
• Cholesterol: 53.27
• Calcium: 54.42
• Sodium: 109.02

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Baked Pasta Primavera Casserole Recipes

Ingredients:

• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
• 2 cups shredded mozzarella cheese (about 8 oz.), divided
• 1/2 cup grated Parmesan cheese
• 1 bag (16 oz.) frozen Italian-style vegetables, thawed
• 8 ounces ziti or penne pasta, cooked and drained

Baked Pasta Primavera Casserole • Yield: 6 servings
Ingredients:

• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
• 2 cups shredded mozzarella cheese (about 8 oz.), divided
• 1/2 cup grated Parmesan cheese
• 1 bag (16 oz.) frozen Italian-style vegetables, thawed
• 8 ounces ziti or penne pasta, cooked and drained

Baked Pasta Primavera Casserole Nutrition Facts:
• Diet:
• Calories: 109.73
• Fat: 81.29
• Carbs: 80.19
• Protein: 120.65
• Cholesterol: 84.33
• Calcium: 235.31
• Sodium: 124.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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