What do you think of when you hear the word ‘Italy’? The first thing we think of is pasta – a flavored, spicy and tempting dish. What’s more, it’s so quick and easy to make. 

Enlighten suggests trying these ten appetizing Italian pasta recipes that will take almost no time to cook at all. 

Spaghetti carbonara

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Ingredients:

  • 350 g of ham or bacon 
  • 400 g of spaghetti
  • 2 tablespoons of olive oil
  • 4 egg yolks 
  •  2 cloves of garlic
  • 225 ml of cream or sour cream
  • 75 g of grated Parmesan
  • Salt

Instructions:

  1. Heat up the olive oil in a skillet. Chop the garlic and fry it with the oil. Finely chop the ham. Add the ham into the skillet and fry for 3 minutes. 
  2. Whip the cream with the egg yolks. Add the Parmesan, salt and pepper according to taste. 
  3. Boil the spaghetti until it turns al dente. Drain the water and add the spaghetti to the ham. Pour in the sauce and simmer everything for 7 or 8 minutes until the sauce turns thick. 

Adapted from: gastronom

Roasted vegetable baked penne

recipes100

Ingredients:

  • 2 red bell peppers 
  • 2 zucchini
  • 2 vegetable marrows
  • Mushrooms
  • 1 onion
  • 1/4 cup of olive oil
  • 1 teaspoon of fine salt 
  • 1 teaspoon of ground black pepper 
  • 1 tablespoon of herbes de Provence or Italian seasoning 
  • 450 g of penne pasta
  • 3 cups of Marinara sauce
  • 1 cup of grated cheese  
  • 1/2 cup of grated smoked Mozzarella 
  • 1/2 cup of frozen peas 
  • 1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
  • 2 tablespoons of butter 

Instructions:

  1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together. 
  2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft.
  3. Boil the penne for 6 minutes until it turns al dente. Drain the water. 
  4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl and mix everything carefully. 
  5. Place the penne into a baking mold greased with oil. Sprinkle the dish with Parmesan and add the pieces of butter. Bake the pasta until a golden crust appears and the cheese completely melts. 

Adapted from: grandkulinar

Creamy pasta with Pesto 

legkogotovit

Ingredients:

  • 3/4 cups of fresh basil leaves
  • 1/2 cup of grated Parmesan 
  • 3 tablespoons of cedar nuts
  • 2 cloves of garlic
  • Salt
  • Pepper
  • 1/3 cup of olive oil
  • 1/3 cup of heavy cream
  • 2 tablespoons of butter
  • 340 g of pasta
  • 2 tomatoes 

Instructions:

  1. To make pesto, blend the basil, garlic, cedar nuts and parmesan using a blender. Add salt and pepper according to taste. Carefully pour in the olive oil. Mix everything well. 
  2. Heat up the cream in a small saucepan over a medium heat. Melt the butter in the cream. Then add the Pesto and mix the sauce thoroughly.
  3. Boil the pasta in a pan of salted water. Drain the water. Place the paste in a large bowl, pour in the sauce and and toss everything together. Add chopped tomatoes if desired. 

Adapted from: hotres

Penne rigate with cured pork 

repept

Ingredients:

  • 250 g of penne rigate
  • 250 g of cured pork 
  • 1 red onion
  • 1 red chili pepper
  • 500 ml of tomato puree (or chopped tomatoes) 
  • 3 tablespoons of olive oil
  • 6 cherry tomatoes
  • 1 tuft of basil
  • Grated Parmesan
  • Salt
  • Ground black pepper 
  • Spring onion

Instructions:

  1. Slice the pork and fry the slices with the olive oil. 
  2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes. 
  3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce. 
  4. Before serving, garnish the dish with the grated Parmesan and spring onion. 

Adapted from: repept

Pasta carbonara with zucchini and meat balls

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Ingredients:

  • 500 g of pork mince
  • 1 onion 
  • 4 slices of bacon
  • 500 g of spaghetti
  • 4 egg yolks
  • 2 zucchini
  • 1 cup of cream
  • 1 lemon
  • 120 g of grated Parmesan 
  • 1 tuft of parsley
  • 2 tablespoons of butter

Instructions:

  1. Mix together the mince, chopped onion and spices according to your taste. Make small meat balls. 
  2. Heat up a skillet and melt the butter in it. Fry the meat balls for 5 or 6 minutes. Add the slices of bacon and chopped zucchini. Cook, stirring, for 3 to 4 minutes. 
  3. Boil the pasta in slightly salted water. Chop the parsley and zest the lemon. Combine the egg yolks, zest, parsley and Parmesan in a bowl to make a sauce. 
  4. Toss the pasta together with the sauce and add it to the meat balls. Mix everything well and add any spices you like. 

Adapted from: moe-menu

Pasta with shrimp and tomato-wine sauce