Easy Pasta Recipes

Easy Pasta Recipes Using 4 Ingredients  / Photo by Jakub Kapusnak on Unsplash

Easy Pasta Recipes Using 4 Ingredients / Photo by Jakub Kapusnak on Unsplash

Who doesn’t love pasta? Even gluten free pasta these days is wonderful. Hungry kids probably won’t even tell the difference as they slurp up that spaghetti! In fact, the whole family will love these quick pasta recipes from The Best of Just 4 Ingredients (Pamela Clark, editor).

Looking for healthy pasta recipes for kids? Here are some easy dinner recipes your teen could make. They’re also a great way to get your kids eating more vegetables! Using only four ingredients, these easy pasta recipes will become your midweek go-to recipes.

Easy Pasta Recipes Using 4 Ingredients  / Photo by Sestrjevitovschii Ina on Unsplash

Easy Pasta Recipes Using 4 Ingredients / Photo by Sestrjevitovschii Ina on Unsplash

Broccoli & Garlic Breadcrumb Spaghetti

Serves 4

Ingredients
12 slices stale wholemeal bread (540g)
500g spaghetti
300g broccoli, cut into florets
2 cloves garlic, crushed

1. Process bread until fine.

2. Cook pasta in large saucepan of boiling water until tender; drain.

3. Meanwhile, boil, steam or microwave broccoli until tender; drain.

4. Cook breadcrumbs and garlic in oiled large frying pan until browned lightly and crisp.

5. Combine pasta, broccoli and breadcrumbs in large bowl; season to taste.


Fettucine with Grilled Vegetables

Serves 8

Ingredients
1kg fettucine pasta
1kg bottled chargrilled antipasto vegetables in oil
400g spinach leaves
2 cups (160g) flaked parmesan cheese

1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, drain vegetables; reserve ½ cup of the oil. Chop vegetables coarsely. Cook vegetables with reserved oil in large saucepan until heated through.

3. Toss hot pasta with vegetable mixture, spinach and half the cheese. Serve topped with remaining cheese.


Pumpkin & Sage Lasagne

Serves 4

Ingredients
3 fresh lasagne sheets (145g)
125g (4oz) butter, chopped coarsely
375g pumpkin, chopped finely
12 fresh sage leaves

1. Cut each lasagne sheet into quarters. Cook pasta, in batches, in large saucepan of boiling water until tender; drain. Place pasta sheets, in single layer, on tray; cover to keep warm.

2. Meanwhile, heat one-quarter of the butter in large frying pan; cook pumpkin, stirring, about 10 minutes or until tender, Season to taste; remove from pan, cover to keep warm.

3. Heat remaining butter in same pan until browned lightly. Add sage; remove from heat.

4. Place one pasta sheet on each of four serving plates. Tope with half the pumpkin then another pasta sheet. Repeat with remaining pumpkin and pasta. Drizzle with sage butter.


Fresh Tomato & Chilli Pasta

Serves 6

Ingredients
750g penne pasta
2 fresh small red thai chillies, chopped finely
6 medium ripe tomatoes (1.2kg), chopped coarsely
1 ½ cups coarsely chopped fresh flat-leaf parsley

1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, heat oiled large frying pan; cook chilli, stirring, about 1 minute or until fragrant. Stir in tomato and parsley; remove from heat.

3. Add sauce mixture to pasta; toss gently.


Mushroom & Spinach Gnocchi

Serves 4

Ingredients
625g fresh potato gnocchi
375g assorted mushrooms, sliced thinly
300ml pouring cream
90g baby spinach leaves

1. Cook gnocchi in large saucepan of boiling water until gnocchi float to the surface; drain.

2. Meanwhile, cook mushrooms in heated oiled large frying pan, stirring, until softened. Add cream and spinach; bring to the boil. Reduce heat, simmer, uncovered, until spinach wilts and sauce thickens. Season to taste.

3. Add gnocchi to pan, stir gently.

Tip: Use a mixture of flat, button and large swiss brown (portobello) mushrooms for this recipe.

Serving idea: Serve sprinkled with grated parmesan cheese

Easy Pasta Recipes Using 4 Ingredients  / Photo by Tina Dawson on Unsplash

Easy Pasta Recipes Using 4 Ingredients / Photo by Tina Dawson on Unsplash

Zucchini & Ricotta Farfalle

Serves 8

Ingredients
750g farfalle pasta
40 zucchini flowers with stem attached (800g)
2 medium lemons
1 ¾ cups (420g) ricotta cheese, crumbled

1. Cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan.

2. Meanwhile, cut stems from zucchini flowers; chop coarsely. Remove and discard stamens from flowers.

3. Finely grate 2 teaspoons rind from lemon. Squeeze 2/3 cup juice from lemon.

4. Heat oiled large frying pan; cook chopped zucchini stems, stirring, until tender. Add zucchini flowers, rind and juice; cook until wilted.

5. Gently stir zucchini mixture and cheese into pasta. Season to taste.

Tip: The stems are actually baby zucchini still attached to the flowers. If zucchini flowers are unavailable, just use thinly sliced zucchini instead.

Serving idea: Serve sprinkled with chives


Source: The best of just 4 ingredients, Pamela Clark (editor), Bauer Media Books, 2012


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Easy Pasta Recipes Using 4 Ingredients  / Photo by Eiliv-Sonas Aceron on Unsplash

Easy Pasta Recipes Using 4 Ingredients / Photo by Eiliv-Sonas Aceron on Unsplash

RecipesEsther Johnson