Recipes & Tips

We bring you some healthy and easy tips & recipes so you can enjoy a good dish of pasta every day.

Mostaccioli with Spinach Sauce

1 package of Mostaccioli.
2 bunches of fresh spinach.
500cc of single cream.
4 tablespoons of grated cheese.
100g chopped nuts.
Salt, pepper, nutmeg.
Wash the spinach and boil in water, then cool it with cold water and drain it. After that, blend it and, if necessary, add a bit of stock. Boil the cream in a pan and add grated cheese. Finally, add the spinach to the pan and season with salt, pepper and nutmeg. Upon serving over the Mostaccioli, sprinkle with the chopped nuts.

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Four-cheese Rotini

1 package of Rotini.
75g of Blue cheese.
75g Emmental cheese.
75g Gruyere cheese.
75g Parmesan cheese.
Salt, oil.
Cook the rotini in plenty of salted water and a little bit of oil and, when they are al dente, drain them. Place the rotini in a wide pan on medium heat with a bit of butter and the cheeses cut into pieces. Stir until the cheese melts. The dish must be served quickly.

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Cavattapi with Broccoli

250g of Cavattapi.
2 bunches of Broccoli.
8 crushed garlic cloves.
2 chopped bay leaves.
1 teaspoon of oregano.
100g of skimmed white cheese.
Olive oil.
Grated cheese (optional).
Cook the broccoli in salted water, drain them and slice them in thick pieces. Sauté the garlic and the bay leaves in a pan with a bit of olive oil without browning them. Add the white cheese, oregano and broccoli, keeping them heated on low heat. Cook the pasta in plenty of water and once they are al dente, drain them and season them with olive oil or a little of margarine, salt and pepper. Pour the broccoli with all the juice over the Cavattapi. Grated cheese can be added.

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