TAGLIATELLE WITH VEGETABLE SAUCE - Light recipe – 

Ingredients (3/4 people):
250 g ANTICA PASTA tagliatelle, 200 g peas, 1 carrot, 200 g of fresh mushrooms, 2 artichokes (or 1 zucchini, if preferred), 1 onion, 1 garlic clove, half lemon, extra-virgin olive oil, some fresh parsley, grated Parmigiano Reggiano cheese, salt and pepper to taste.

Directions:
Peel, wash and cut in small pieces the carrot . Cut in thin slices the cleaned artichokes and dip them in cold water with lemon juice (adding lemon juice to water preserves artichokes' green color). Clean and cut in slices the mushrooms. Let the sliced onion wilt in a medium pot with the warm olive oil until translucent and soft, than add the carrot, the peas and let cook. Add salt and pepper to taste, some spoons of hot water and let cook for about 10 minutes more. In a medium pot let the garlic wilt slowly in the hot olive oil until very lightly browned (be careful not to burn it), than add the drained artichokes, the mushrooms, salt and pepper to taste and let cook. Then mix the two vegetable sauces for some minutes until well blended. In the meantime cook the tagliatelle until “al dente” into a deep pot of salted boiling water, drain them and dump them into the vegetable sauce. Top with Parmigiano Reggiano cheese, chopped parsley and serve.


HOT  TAGLIATELLE - quick recipe -

Ingredients (3/4 people):
250 g ANTICA PASTA tagliatelle, 250 g hot salsiccia (a kind of italian sausage), 3 zucchini, tomato sauce, 1 onion, 1 parsley, extra virgin olive oil, salt. (Parmigiano Reggiano cheese to taste).

Directions:
In a pot with olive oil, add finely cut onion and let it cook until translucent and soft, then add the zucchini slices. Let it wilt over low heat, add the smashed salsiccia and let it cook for some minutes. Then, add parsley, some spoons of tomatoes and salt to taste. In the meantime, cook the tagliatelle until “al dente” in a deep pot of salted water and add the sauce.

LINGUINE PASTA WITH BRANDY- light recipe -

Ingredients (3/4 people):
250 g ANTICA PASTA linguine, 400 g peeled tomatoes, 30g butter, 2 small glasses of brandy, 1 carrot, 1 celery stalk, 1 onion, extra virgin olive oil, sugar, salt, pepper. 

Directions: 
Let the butter wilt in a pot, then add the peeled tomatoes, a tablespoon of sugar and the brandy, stir well until it evaporates. Then add salt and let everything cook for about ten minutes. In a second small pot, put olive oil, finely cut onion, celery and carrot. When very lightly browned, add it to the tomato sauce. In the meantime, cook the linguine until ‘al dente’ in a deep pot of salted water, add the sauce and pepper to taste.


LIGHT LINGUINE WITH CURRY

Ingredients (3/4 people):
250 g ANTICA PASTA linguine, 150 yoghurt, 3 zucchini, 3 leeks, 1 shallot, curry, extra virgin olive oil, salt pepper. 

Directions: 
In a pot with olive oil, add finely cut the leeks and the shallot. When very lightly browned, add the sliced zucchini and let it cook over high heat for 15 minutes. Add yoghurt and curry, mix well and add salt to taste. In the meantime, cook the linguine until ‘al dente’ in a deep pot of salted water, add the sauce and pepper to taste, mix everything in the pot over high heat.


SPELT FETTUCCINE WITH VEGETABLE SAUCE

Ingredients (3/4 people):
250 g ANTICA PASTA spelt fettuccine, 1 onion, 1 carrot, 2 zucchini, 1 aubergine, 1 red bell-pepper, 1 spoon of tomato concentrate, extra-virgin olive oil, salt and black pepper to taste.

Directions:
Cut the onion in thin slices and let it wilt in a pan with the olive oil over low heat for some minute, until soft and translucent. Add the carrot and the red bell-pepper cut in small pieces and let cook for some minutes over medium heat. Than add the tomato concentrate -previously melted in half a glass of water-, some salt and let cook covered for about 10-15 minutes over low heat.
Cook the spelt fettuccine in abundant salted boiling water until "al dente", scoop it out of the water and let it drain for a few seconds, then dump it into the pan with the hot sauce and stir well. Top with pepper and serve hot.


STROZZAPRETI PASTA WITH VEGETABLES - light recipe -

Ingredients (3/4 people)
250 g ANTICA PASTA strozzapreti, 250 g aubergines, 250 g zucchini, 1 onion, 1 garlic glove, 350 g of red fresh tomatoes, extra-virgin olive oil, grated Parmigiano Reggiano cheese, fresh basil, salt and black pepper to taste. 
Suggestion: you can substitute mushrooms or artichokes for aubergines, according to the season. 

Directions:
Wash and julienne the aubergines, sprinkle with salt and leave them draining for about 30 minutes in a colander. In the meantime wash and julienne the zucchini; blanch and drain tomatoes, then chop them after peeling and removing their seeds. Let gently wilt the sliced onion in a pan together with the garlic until the latter become slightly brown. Remove garlic and add the aubergines, the zucchini and let it cook. Add the chopped tomatoes, salt and pepper to taste and let cook for about 10 minutes more. Cook the strozzapreti pasta in a deep pot with abundant salted boiling water until "al dente", drain and drop it into the hot vegetable sauce. Top with fresh basil, grated Parmigiano Reggiano and serve hot.



STROZZAPRETI PASTA WITH MASHROOMS AND SPECK

Ingredients (3/4 people):
250 g ANTICA PASTA strozzapreti, 300 g fresh mushrooms (in springtime one can substitute them with zucchini), 100 g of speck (Italian smoked ham), 50 g cream, 1 onion, extra-virgin olive oil, salt and pepper. (Can be topped with grated cheese to taste).

Directions:
Let the chopped onion wilt in a pan with the olive oil until translucent. Add the mushrooms cleaned and cut in slices and let cook for about 15 minutes. Add the speck finely sliced, salt and pepper, the cream and keep warm. Cook the strozzapreti pasta in abundant salted boiling water until "al dente", drain and drop them into the sauce. Serve hot.



STROZZAPRETI PASTA WITH SQUIDS

Ingredients (3/4 people):
250 g ANTICA PASTA strozzapreti, 300 g squids, 5 artichokes, some small Pachino tomatoes, half a glass of dry white wine, extra-virgin olive oil, 1 garlic clove, some fresh basil leave, salt and pepper to taste.

Directions:
Clean, wash and cut squids in pieces; clean and slice the artichokes. In a pan wilt the garlic until lightly brown, then eliminate it. Add the artichokes, stir well for some minutes, then add the wine and let it evaporate. Drop into the sauce the squids and the tomatoes cut in four, let cook for a while, adding some hot water if needed and salt and pepper to taste. Cook the strozzapreti pasta until al dente into a deep pot of salted boiling water, drain and blend them carefully with the hot sauce. Top with chopped parsley and serve.


STROZZAPRETI PASTA WITH RICOTTA CHEESE

Ingredients (3/4 people):
250 g ANTICA PASTA strozzapreti, 200 g ricotta cheese (Italian fresh and soft cheese), 350 g fresh turnip leaves, 4 spoons of skimmed milk, extra-virgin olive oil, salt and pepper to taste. (Add some chopped fresh basil, garlic and parsley to the ricotta cheese for a stronger taste, without calories addiction).

Directions:
Wash and clean the turnip leaves, keeping only the tender parts, and slice them. In a bowl mix well the ricotta cheese with the milk and some salt and pepper to taste. Dip the turnip leaves in a deep pot with abundant boiling water, already salted. When boiling again add the strozzapreti pasta, cook
it until "al dente" and drain. Add some spoon of the boiling pasta-cooking water to the ricotta sauce to make it softer. Drop the drained pasta and turnip leaves into the sauce and blend carefully adding some extra-virgin olive oil. (Can be topped with grated Parmigiano cheese to taste).


STROZZAPRETI PASTA WITH VEGETABLES AND CREAM - economic recipe -

Ingredients (3/4 people):
250 g ANTICA PASTA strozzapreti, 1 red bell-pepper, 1 yellow bell-pepper, 1 green bell-pepper, 300 g fresh and mature tomatoes, 1 garlic clove, 200 ml liquid cream, extra-virgin olive oil, chopped fresh parsley, salt and pepper to taste. (For a lighter recipe replace the cream with half a glass of skimmed milk thickened for a while).

Directions:
Wash and carefully clean the bell-peppers, then cut them in small pieces. Wash tomatoes, take out their seeds, peel and cut them into pieces. Let wilt the garlic in a pan with olive oil. Add the bell-peppers and the tomatoes and let cook for a while. Eliminate the garlic clove, salt to taste, add the
cream and stir well. Cook the pasta until "al dente" into a deep pot of salted boiling water, drain it and drop it in the pan with the hot sauce. Blend it and top with freshly minced pepper and chopped parsley.