pasta

Butternut Squash Paccheri Pasta Bake

October 8, 2020 by Marisa 30 Comments

This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.

It featured a baked pasta dish made with peas and mint which greatly resembled a cake.

I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!

This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.

And, will have your guests thinking you’ve laboured all day but you and I know differently!

How to Roast Butternut Squash for Paccheri Pasta Bake

First peel, chop and prep the butternut squash.

Chop the butternut squash into half inch cubes.
Place the chopped squash on a parchment lined baking sheet.
Toss together with a drizzle of olive oil and salt and pepper to your taste.
Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.

While the butternut squash bakes you can start on the creamy cheese sauce.

How to Make an Italian Creamy Cheese Sauce

Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
Add in the all purpose flour and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper to your taste.
Cover the sauce pot to keep warm and set aside while you cook the pasta.

PREP YOUR SPRINGFORM PAN BEFORE BAKING

While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.

This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!

There won’t be any fighting for the crusty end pieces with this dish for sure!

Cook and drain the pasta.
In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
Stir in the cheese sauce until well combined.
Transfer half of the pasta mixture into the prepared springform pan.

How to assemble the Paccheri pasta with ricotta

Mix together the ricotta and lemon zest in a small bowl.
Spoon half of the ricotta lemon mixture over the pasta.
You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.

Top with the remaining pasta mixture while spreading it out evenly.
Spoon the remaining ricotta mixture over the second layer of pasta.
Sprinkle the top with 1/3 cup of grated Parmesan cheese.

Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
Bake in a preheated oven at 375 degrees F, for about 45 minutes.
Or, until the top is golden brown and crispy.

Let the baked pasta dish cool for about a half hour before releasing from the pan.
Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
Cut into wedges and serve while still warm.

This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.

So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.

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5 from 1 vote

Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.

Prep Time1 hr

Cook Time45 mins

Resting time30 mins

Course: Pasta

Cuisine: Italian

Keyword: Baked pasta, Butternut Squash Pasta

Servings: servings

Calories: 535kcal

Author: Marisa

Equipment

9 inch springform pan for easy release or any other deep dish baking pan.

Ingredients

FOR ROASTING THE BUTTERNUT SQUASH

4 cups diced butternut squash
olive oil for drizzling over butternut squash

FOR THE CREAMY CHEESE SAUCE

1/4 cup unsalted butter plus more for greasing the pan
1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
1/4 cup all purpose flour
1 litre milk I used 3.5 % full fat milk
1 cup grated Asiago cheese
1 large egg lightly beaten
fine sea salt or kosher salt to your taste
freshly ground pepper to your taste

TO ASSEMBLE THE PASTA

500 grams paccheri pasta or rigatoni
4 cups baby arugula roughly chopped
1 cup chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1 cup ricotta cheese
1/2 teaspoon grated lemon zest

Instructions

ROASTING THE BUTTERNUT SQUASH

Preheat oven to 400 degrees F.
Place the chopped butternut squash on a parchment lined baking sheet.
Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
Set the cooked butternut squash aside while continuing with the rest of the recipe.

CREAMY CHEESE SAUCE

In a large saucepan, melt 1/4 cup of the butter over medium heat.
Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper.
Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.

PREPPING THE PAN

Butter a 9 inch springform pan with softened butter.
Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.

COOK THE PASTA

Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
Drain the pasta and transfer to a large bowl.

ASSEMBLING THE DEEP DISH PASTA

Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
Stir in the cheese sauce until well combined.
Preheat the oven to 375 degrees F.
Transfer half of the pasta mixture to the prepared springform pan.
In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
Cut into wedges and serve.

Nutrition

Homemade Cavatelli with Broccoli

August 22, 2020 by Marisa 8 Comments

Easy to make Homemade Cavatelli with Broccoli is a simple yet classic Italian recipe dish. You’ll be happy to know that these fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.

Cavatelli are bite-sized pasta shells with an indentation in the noodle that traps and holds the flavours of the pasta sauce.

There’re a specialty of southern Italy and the name of the pasta comes from cavato, which means to carve out.

This type of pasta noodle was definitely not a variety that I grew up with. I was first introduced to these delicate handmade pasta morsels by my mother-in-law who was from the Molise region of Italy.

At first glance they looked similar in appearance to potato gnocchi, my absolute favourite childhood dish!

Although both have humble beginnings, with very few ingredients needed, they do differ somewhat in texture.

Potato gnocchi are slightly plumper and light in taste considering that there’s potato in the dough.

However, I find that cavatelli tend to have a firmer shape and more of an al dente bite to the cooked noodles.

This pasta recipe pairs well with just about any sauce. From a simple tomato sauce, to a quick sauté of some extra virgin olive oil, garlic cloves and a sprinkle of chilli flakes.

And for meat lovers you can add some hot or mild Italian sausage to your olive oil and garlic sauté.

It’s simple Italian style cooking that screams comfort food.

CAVATELLI PASTA INGREDIENTS:

There are a few simple ingredients that go into making this homemade pasta recipe.

Basically all you’ll need are:

all purpose flour
salt
water
extra virgin olive oil

How to make homemade cavatelli pasta dough

Just recently I’ve started to make these homemade noodles in my stand mixer and oh…my…goodness it’s so much easier on my hands. Say’s the blogger with the arthritic right hand…lol!

You start by placing the flour and salt in your mixing bowl and make a well in the centre. Then pour about 3/4 cup of water and the olive oil in the hollow centre.

Using the stand mixer or hand-held mixer with the dough hook attachment, mix until a very soft ball forms. (The photo above shows how the dough looked after 1 minute of kneading.)

As it kneads, it will completely pull away from the sides of the bowl while picking up all the remaining bits of dough.

Continue kneading the dough for about 8 to 9 minutes more, until the dough is fairly smooth and not sticky. If it’s still a little sticky, sprinkle in a little more flour, about a teaspoon at a time. Continue kneading until combined.

Cover with plastic cling wrap and let the pasta dough rest for 1 hour. This allows the gluten to relax and makes it easier to roll and shape the noodles.

Mind you, you can take a short nap as well if you like while the dough rests. No judgements here!

When ready to roll and shape the pasta, cut the dough into 8 equal pieces.

Work with one piece at a time while keeping the remaining dough covered with a clean kitchen cloth.

There’s no need to flour your work surface. This actually impedes the process.

Roll the piece of dough out into a pencil thin rope. Cut the rope into 1 inch to an inch and a half pieces, and dust with flour.

Use a gnocchi board to make the little caves or indentations in the dough by sliding each piece over the board with your fingers.

I actually used a chopstick to press the dough down over the ridged board to twirl the noodles.

But if you don’t have a gnocchi board, no worries! You can use the back of a fork or simply your fingers.

Transfer the shaped pasta on a baking tray dusted with either all purpose flour or semolina flour. Repeat the whole process with the remaining dough.

My favourite way of serving homemade cavatelli and broccoli is with a very simple sauté of extra virgin olive oil, red pepper flakes and smashed garlic cloves.

Homemade Cavatelli and Broccoli Recipe

To put this cavatelli recipe together, you’ll need approximately 4 cups of cut and rinsed broccoli florets.

Some red pepper flakes and cloves of garlic. The more the better…we love our garlic!

Start by cooking the broccoli in a large pot of boiling salted water. Remove with a slotted spoon and set aside.

Add the fresh pasta to the broccoli water and cook the pasta for about 8 minutes or till it’s tender to the bite.

While the pasta cooks, heat the oil in a sauté pan and add the red chilli flakes with the smashed garlic. Add a sprinkle of salt and pepper. Stir to brown the garlic all over.

And this can be ready in as little time as it takes to cook the noodles.

Then drain the pasta add to the sauté pan along with the broccoli.

Toss well.

Then plate and serve with a drizzle of good quality extra virgin olive oil.

You may want to pass around some extra chilli flakes for those who love a whole lot of heat. And don’t forget that generous topping of Parmesan cheese.

Can You Freeze Cavatelli

Yes! You can absolutely freeze these fresh pasta noodles after they’ve been shaped.

You’ll need a large baking sheet dusted with semolina flour. Simply transfer the noodles to the prepared baking sheet and spread them out into one single layer.

Place the baking sheet in the freezer and allow the fresh pasta shapes to freeze until firm. For about 30 minutes or so.

Once firm, transfer them to a plastic freezer bag and freeze up to 3 months.

You won’t need to thaw them before cooking but they will need a couple of minutes longer to cook.

Happy cooking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Recipe was first published March 15, 2019 and republished with new photos and content August 22, 2020.

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5 from 1 vote

Homemade Cavatelli with Broccoli

Easy to make homemade cavatelli with broccoli is a simple yet classic Italian recipe dish. These fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.

Prep Time45 mins

Cook Time20 mins

Total Time1 hr 5 mins

Course: supper

Cuisine: Italian

Keyword: homemde, cavatelli, classic Italian recipe, pasta dough, broccoli

Servings:

Calories: 467kcal

Author: Marisa

Equipment

Stand mixer or hand held mixer with hook attachment

Ingredients

Cavatelli Dough

2 cups all purpose flour
1/2 teaspoon fine sea salt
1 tablespoon extra virgin olive oil
3/4 cup water room temperature

Pasta Sauce

4 cups broccoli florets
1/3 cup extra virgin olive oil plus more for drizzling over the finished dish
4 garlic cloves peeled and crushed
1/2 teaspoon red pepper flakes
fine sea salt to your taste
freshly crushed black pepper to your taste
1 tablespoon semolina flour for dusting a rimmed cookie sheet
grated Parmesan cheese optional

Instructions

Cavatelli Pasta

Place the flour and salt in the bowl of a stand mixer.
Make a well in the centre and pour in the water and olive oil.
Using the stand mixer with the hook attachment, knead until a soft ball forms. About 8 to 10 minutes.
The dough should be fairly smooth and not sticky. (if still sticky just knead in a little more flour, a teaspoon at a time.)
The dough is ready when it's smooth and springs back when poked.
When you're finished kneading, cover the dough with cling wrap and let it rest for 60 minutes at room temperature.
The resting time relaxes the gluten in the dough and makes it easier to roll and shape.
Sprinkle a rimmed baking sheet with some semolina flour and set aside.
Cut the dough into 8 pieces.
Working with one piece at a time, while keeping the remaining dough covered, roll the piece out into a pencil thin rope.
Cut the rope into 1 inch to 1 1/2 inch pieces.
Use a gnocchi board if you have, to make the little caves or indentations in the dough.
If you don't have a gnocchi board, use your index and middle fingers to press down into the dough and swiping towards you. This will create the distinctive crevice.
Transfer the cavatell to your prepared baking sheet and repeat with the remaining pieces of dough.

Pasta Sauce

Bring a large pot of water to boil.
Salt the water and add in the broccoli.
Cook the broccoli till fork tender, about 4 minutes.
Once the broccoli is cooked, remove the broccoli with a slotted spoon but DO NOT throw out the water. Save to cook the cavatelli.
Transfer the broccoli to a large skimming bowl and run under cold water. Set aside.
Bring the water back to boil if needed and add in the cavatelli.
Cook for about 8 to 10 minutes or till al dente.
Meanwhile, in a large skillet, heat the olive oil on medium low heat.
Add in the crushed garlic, pepper flakes and a dash of salt and pepper to your taste.
Stir to brown the garlic all over. This will take 2 minutes or so.
Drain the cavatelli while reserving 1/2 cup of cooking water.
Add the cooked cavatelli and the broccoli to the skillet with the browned garlic sauce.
Toss to mix well and add a little of the reserved pasta water if needed.
Plate and serve with a little drizzle of extra virgin olive oil, a sprinkle of chilli flakes and freshly grated cheese if desired.

Nutrition

Potato Gnocchi With Tomato Basil Sauce

May 7, 2020 by Marisa 42 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Just about any sauce will compliment potato gnocchi.

What are Gnocchi?

Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets.

There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with.

They were my number one request each time mamma would ask me what I wanted to eat for my birthday celebration. She never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

How To Make Potato Gnocchi From Scratch

Start with a starchy potato such as the russet potato and you can either boil them or bake them in the oven.

Just make sure not to pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

You can easily mash the potatoes with a fork but a potato ricer really does an excellent job of mashing the potatoes and it’s a good investment for one who often makes gnocchi.

Mix the mashed potatoes with the beaten egg, salt and work in some flour with your hands.

Knead the dough for a few minutes while working in a little more flour if sticking too much on your hands and work surface. It should be soft and pliable.

How To Shape Gnocchi

Working with one piece of dough at a time, roll the gnocchi dough into a 1/2 rope then cut into 1 inch pieces.

To shape the gnocchi, you can use a handy wooden gnocchi board but if you don’t have one, no worries!

I was taught to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me.

Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Tips for Making Potato Gnocchi From Scratch

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

You’ll want to savour every bite! Enjoy the melt-in-your mouth sensation and never rush a good thing.

Above all, have fun and enjoy the process. After all practice makes perfect!

This recipe was originally published Sept. 14 2016 and updated May 7, 2020 with new photos and content.

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3 from 2 votes

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course: Main Meal

Cuisine: Italian

Keyword: Potato Gnocchi with Tomato Basil Sauce

Servings:

Author: Marisa

Ingredients

Gnocchi Dough

4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
2 cups all purpose flour approximately

Tomato Basil Sauce

1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
1/2 cup grated Parmesan cheese

Instructions

How To make Gnocchi

Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.

Tomato Basil Sauce

Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.

Fusilli Pasta with Asparagus and Broccoli

April 2, 2020 by Marisa 2 Comments

Fusilli Pasta with Asparagus and Broccoli makes a quick and delicious meal for any day of the week and all under 30 minutes.

At times we long for quick and simple recipes.

The kind that can be prepared at a moments notice and still be so tasty and flavourful. And yet, as simply as they are they bring us such a level of comfort in the times they’re mostly needed.

For me, pasta dishes invoke this level of pure comfort food every time!

There’s such a myriad of ways in preparing such a dish and we have no further to look then our own pantry and using which ever vegetable we may have on hand.

One such pasta which I regularly have in my pantry are Fusilli Lunghi made from duram wheat semolina flour.

What are Fusilli Lunghi Pasta

Fusilli Lunghi are long lengths of coiled pasta.

This type of pasta shape is formed by pressing and rolling thin rods, in a back and forth motion, over strips of dough.

It has the appearance of long and elongated cavatelli.

It’s an absolute favourite of mine when not making my own from scratch. I love pairing it with broccoli and any other vegetable I may have on hand.

What can I make with asparagus and broccoli?

One of my favourite ways to enjoy asparagus is in making a panful of Parmesan Crusted Potatoes with Asparagus.

However, asparagus pairs quite beautifully with broccoli too. And especially so when combined with a favourite pasta shape.

I love their vibrant green colour in contrast to the paler colour of the pasta noodles.

It makes for one healthy dish that’s nutrient packed, easy to make and so quick to put together.

30 Minute Fusilli Pasta with Asparagus and Broccoli

In the time it takes for a pot of water to come up to a roaring boil, is all the time you’ll need to prep your vegetables.

With long pasta shapes such as these fusilli lunghi, I prefer to use sliced onions rather than chopped ones.

I also prefer to cut the asparagus into 2 or 3 inch long pieces to mimic the size of the pasta noodle.

Once they’re chopped and cut to your preferred size, simply rinse them under cold running water.

When the pot of water has come to a roaring boil, salt the water and add in the pasta. Stir well and cook according to the package instructions.

The fusilli lunghi I used needed 14 minutes of cooking time.

It’s more than enough time to sauté the onions with the asparagus which take about 6 to 8 minutes of cooking time.

This will depend on the size of your asparagus.

Thicker stalks of asparagus will need an extra minute or 2 till tender to the bite.

And as for the broccoli, I add it to the pot of boiling pasta at the last 3 to 5 minutes of cooking time. The timing will depend on the size of your broccoli and how tender you prefer them.

You’ll then drain the pasta with the broccoli and toss it with the asparagus mixture.

Stir in some freshly grated Parmesan cheese and chopped parsley. And at this point I also love to drizzle some extra virgin olive oil while mixing the pasta and veggies well.

How to serve Fusilli Pasta with Asparagus and Broccoli

You can bring the whole finished platter at the table and allow everyone to serve themselves.

Or you can plate individual bowls of pasta and let everyone top theirs with whichever extra toppings they prefer.

I love mine with an extra drizzle of EVOO and cracked black pepper. Hubby however, prefers a generous sprinkle of chilli flakes and lots of cheese.

But with whichever way you serve this bountiful dish, have fun in your kitchen and enjoy with your loved ones!

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0 from 0 votes

Fusilli Pasta with Asparagus and Broccoli

A wonderful vegan recipe to have in your repertoire. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes.

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Course: Pasta

Cuisine: Italian

Keyword: Fusilli Pasta with Asparagus and Broccoli

Servings: to 6

Ingredients

1/4 cup extra virgin olive oil plus extra for drizzling
5 cups broccoli florets
2 small thinly sliced onions
2 garlic cloves minced
4 cups chopped asparagus about 2 inch pieces
1/2 teaspoon chili flakes
1/4 cup chopped fresh parsley Plus a tablespoon for the finished dish.
salt and pepper to your taste
500 grams Fusilli Lunghi Pasta
1/3 cup Parmesan cheese

Instructions

Bring a large pot of water to boil.
Meanwhile, cut the broccoli into florets and set aside.
Heat the oil in a large skillet and add in the sliced onions, asparagus, garlic with the chilli flakes, 1/4 cup fresh parsley, salt and pepper.
Sauté the veggies for about 6 to 8 minutes or just until the onions are translucent and the asparagus is tender to the bite.
When the water has come to a roaring boil, salt the water and add in the pasta while stirring occasionally.
Cook the pasta according to package instructions.
The type of pasta I used needed 14 minutes of cooking time.
At the last 5 minutes of the pasta's cooking time, add in the broccoli and stir while allowing both to cook together for the remaining time.
Drain the pasta and broccoli.
Transfer the drained pasta and broccoli to the skillet with the asparagus mixture and stir together well.
Toss with a drizzle of extra virgin olive oil the parmesan cheese and remaining fresh parsley.
Plate and serve with more cracked pepper, chilli flakes and cheese if you like.

Orecchiette with Rapini and Sausage

August 5, 2018 by Marisa 19 Comments

Orecchiette with Rapini and Sausage. A quick, easy and popular pasta dish topped with crunchy flavored bread crumbs for a lovely contrast and simply perfect for any day of the week.

At times we want something different than spaghetti or even fettuccine and Italy certainly has its wide range of pastas with every region claiming pride to its own distinct noodle shape.

In Puglia “the heel of the boot” orecchiette otherwise known as “little ears” reign supreme.

Store shelves are lined with these distinctly domed shaped pastas with a cup-like interior making it ideal for scooping up chunky sauces and vegetables. Here, as you toss the orecchiette, the sausage and vegetables become trapped in the hollowed out part of the pasta and flavors every single bite with deliciousness.

If you have never tried bread crumbs on pasta before do give it a try. It simply adds an extra layer of goodness and crunch.

Sometimes store bought breadcrumbs will just not do and this is one dish where fresh and flavorful is essential.

Making your own is supper easy and a great way to use up stale bread. Simply give it a whirl in the food processor or use a box grater. I always have some bread in the freezer which I grate while still frozen, it works wonderfully. 🙂

Rapini or broccoli rabe looks like thin broccoli but is related to the turnip. The taste is somewhat bitter but mellows out during cooking.

All the parts of this vegetable are edible. I simply cut out about 1 inch from the bottom of the stem and use it in my favorite dishes. 🙂

I hope you get to try this absolute family favorite dish!

I’ve updated this recipe from a previous older post with fresh new photos that do this flavorful pasta justice. Also, with a printable template for your convenience!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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0 from 0 votes

Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Sausage, Rapini

Servings:

Author: Marisa

Ingredients

1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 cup plain fresh bread crumbs
salt and pepper to your taste
1 large bunch of rapini cut into 2 inch pieces
500 grams Orecchiette pasta
1 pound Italian sausage mild or strong (casing removed)
3 large cloves of garlic minced
1 medium onion chopped
1 large red bell pepper cut into 1 inch pieces
pinch of red chili flakes
1/2 cup Parmegiano-Reggiano cheese grated

Instructions

Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
Bring a large pot of water to boil and salt generously.
Add the Orecchiette to the boiling water and stir well.
Cook according to package instructions while stirring occasionally.
Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
Taste and season with salt and pepper if needed.
When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
Turn off the heat and stir in the grated cheese.
Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
Top with a generous sprinkle of toasted breadcrumbs .
Serve while still warm and enjoy!