Delicious Pasta Recipes To Try This Spring developed by our Nutritionist Gloria Rossetto

September 4, 2024 Sveva Clavarino

INGREDIENTS

Clean the turnip greens and cook them for a few minutes in a pot with boiling salted water. In the meantime, heat 1 tablespoon of olive oil in a pan with a crushed garlic clove (optional). After a couple of minutes, remove the garlic and add the turnip greens.
Cook the orecchiette pasta in the same cooking water of the turnip greens. While you wait, chop the almonds and add some nutritional yeast (as a vegan option) or some grated Parmesan Cheese for the normal variation of the pasta recipe, with some chopped parsley.
Drain the orecchiette once cooked “al dente” and sauté them for a minute in a pan with the turnip greens.
4. Add the chopped almonds to the pasta to give it an extra taste and crunch and then add a tablespoon of raw extra virgin olive oil and enjoy!

To prepare the cream, mash half avocado together with some lemon juice into a small bowl with a fork. Then season your dressing with some salt and pepper.
Cook the pasta in boiling salted water and in the mean time, cook the cherry tomatoes into a pan with a drizzle of olive oil.
Once everything is cooked, mix the pasta with the avocado cream and then add the cherry tomatoes and pepper for an additional rich flavour!
Enjoy this easy and quick pasta during hot summer days with friends and loved ones!
Avocado: how much should we eat? Avocado is a tropical fruit, that has become very popular lately, as it is known to be a "superfood". Avocados are rich in unsaturated lipids and they have a composition that is very similar to the one that olive oil has. However, one must not exceed in its quantities, as avocado is still a fat and should be enjoyed in moderation.

Prepare the sauce by heating some olive oil in a pan with a garlic clove (optional).
Cut the aubergines into cubes and cook them in the same pan, and add the tomato sauce. Season everything with some salt and pepper and finely chop some mint.
Cook the paccheri pasta in boiling salted water.
Drain the pasta, add the sauce with some mint leaves and add a few sprinkles of fresh Ricotta cheese and enjoy!

Cut half of the courgettes into squares and the other half into thin strips. Sauté them in a pan with olive oil and some salt.
Cook the pasta in abundant salted water, and in the meantime start preparing your delicious “carbonara" dressing, by beating the eggs into a bowl together with the grated Parmesan cheese.
When there will be only two minutes left to cook the pasta, boil the zucchini strips in he same pasta pot.
Drain the pasta and the courgettes and mix them with the egg and the parmesan dressing.
Garnish your pasta, by adding the courgettes squares and a sprinkling of pepper and enjoy with friends and family!