PASTA AND MORE RECIPE BOOK RECIPES

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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Easy carbonara recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

150 g dried tagliatelle
3 higher-welfare sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large free-range egg
30 g Parmesan cheese

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
    3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
    4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
    5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
    6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Nutrition Facts : Calories 633 calories, FatContent 30.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 1.7 g salt, FiberContent 2.6 g fibre

COURGETTE LEMON PASTA RECIPE | JAMIE OLIVER PASTA RECIPES



Courgette lemon pasta recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

150 g dried linguine
2 mixed-colour courgettes
½ a bunch of fresh mint (15g)
30 g Parmesan cheese
1 lemon

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
    3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
    4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
    5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
    6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
    7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Nutrition Facts : Calories 430 calories, FatContent 14.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 60 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre

More about "pasta and more recipe book recipes"

EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 633 calories per serving
    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
    3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
    4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
    5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
    6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
See details


COURGETTE LEMON PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 430 calories per serving
    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
    3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
    4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
    5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
    6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
    7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
See details


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