5 light and tasty pasta for lunch

Pasta has conquered the world for its flavor and texture. Perfect for those who want a complete meal, they are ideal to serve during lunch, as they are simple to make and tend to please the most diverse palates. In addition, they are versatile and can be combined with different types of ingredients to increase the flavor. Next, check out 5 irresistible pasta recipes for lunch. Look!

Spaghetti with pesto sauce

Ingredients

• 1 bunch of basil
• 1 tea cup of olive oil
• 1 teacup of chopped walnuts
• 1 clove of garlic, peeled and crushed
• 2 tablespoons Parmesan cheese
• 500 g of spaghetti noodles
• Salt and ground black pepper to taste
• Water for cooking and blanching
• ice cubes for scalding

preparation methodro

In a pan, add water and bring to a boil over medium heat. Add salt and pasta. Cook until tender. Turn off the heat, drain the water and set aside. In another pan, add water and bring to a boil over medium heat. Turn off the heat, add the basil leaves and let it rest for 1 minute.

Then, with the help of a slotted spoon, remove the leaves from the pan and transfer to a container with water and ice. Drain to remove excess water and place the leaves in a blender. Add the salt, olive oil, black pepper, walnuts, garlic and Parmesan cheese and beat for 2 minutes. Pour the sauce over the pasta and serve immediately.

Spinach pancake with ricotta

Ingredients

Pasta

• 2 tea cups of skimmed milk
• 2 eggs
• 2 cups of whole wheat flour
• 1/5 cup of tea leaves spinach bites
• salt to taste
• olive oil for greasing

Filling

• 2 tablespoons of olive oil
• 1 peeled and chopped onion
• 1 clove of garlic, peeled and crushed
• 1 bunch of spinach
• 2 cups of mashed ricotta
• salt to taste

Method of preparation

Pasta

In a blender, place the milk, eggs, spinach leaves and salt and blend until well blended. Gradually add the wheat flour and beat until you get a homogeneous mass. Unite a skillet with olive oil and lead to medium fire to warm up. With the help of a shell, take some dough, place it on the skillet and spread it out well. Turn the dough to brown both sides. Repeat the process with all the dough and set aside.

Filling

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Add the spinach leaves and salt and cook for 5 minutes. Turn off the heat, add the ricotta and mix well. Stuff the pancakes and serve immediately.

Arugula Rondelli with Tomato

Ingredients

Pasta

• 500g pastry dough
• 2 cups of tea mashed ricotta
• 1 bunch of washed arugula
• 200 g sun-dried tomatoes

Sauce

• 1.5 kg washed and chopped ripe tomatoes
• 6 garlic cloves, peeled and minced
• 1/2 onion, peeled and chopped
• 4 tablespoons of olive oil
• salt to taste

How to prepareO

Pasta

On a flat surface, roll out the pastry dough and cut into 4 cm slices. Arrange the arugula leaves, ricotta and tomato over them and roll them up like roulades. With the help of a knife, cut into pieces in the thickness of 3 fingers. Reserve.

Sauce

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Add the tomatoes and salt and mix well. Cover the pan and cook for 30 minutes. Turn off the fire, wait to cool down, transfer the sauce to a blender and beat until it grinds well. Transfer back to the pan and cook over medium heat for 10 minutes. Turn off the fire and pour the sauce about the rondelli. Take to preheated oven at medium temperature for 30 minutes and serve next.

Oat Gnocchi with Potato

Ingredients

• 186g peeled sweet potato
• 1 teacup of oat flour
• 1/4 cup of potato starch
• 1/4 of a tea cup of olive oil
• Salt and ground black pepper to taste
• water for cooking
• Oat flour for flouring

Method of preparation

In a pan, place the potatoes, cover with water and lead to medium fire to cook until they are soft. Turn off the fire, drain the water and, with the help of a fork, love the still hot potatoes. Flour a smooth surface with oatmeal and place the mashed potatoes on it. Add the oat flour, potato starch, olive oil, salt and black pepper and knead until obtaining a homogeneous mass.

Divide the dough into portions and roll it up until you get a cord. Using a knife, cut the dough into small pieces. Reserve. In a pan, put the water and lead to medium fire until it boils. Gradually add the gnocchi and cook until they rise to the surface. With the help of a slotted spoon, remove the dough from the pan, drain and place on a large baking sheet to avoid sticking. Serve with your preferred sauce.

Pasta salad with vegetables

Ingredients

• 300g wholegrain pasta
• 1 peeled and chopped onion
• 1 peeled and chopped carrot
• 1 stalk of celery
• 2 garlic cloves, peeled and crushed
• 1/2 cup dry white wine
• 1/4 tablespoon dried thyme
• 2 tomatoes
• 1/2 cup of chopped parsley tea
• Salt and oil to taste
• water for cooking

Method of preparation

In a pan, add water and bring to a boil over medium heat. Add salt and pasta. Cook until tender. Turn off the heat, drain the water and reserve the pasta. In a skillet, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Add the carrot, celery, the tomatoes and parsley and cook for 5 minutes. Add the white wine and thyme and sauté for another 5 minutes. Turn off the heat, season with salt, pour the mixture over the pasta and serve immediately.