PASTA RECEIPTS

Penne with Prosciutto and Mushrooms

Ingredients:
200 ml chicken soup
150 g unsalted butter
50 g flour
1/2 package penne pasta
60 g thinly sliced prosciutto
200 g thinly sliced mushrooms
100 g Parmigiano cheese
Parsley leaves
Olive oil
Salt
Black pepper

Directions:
Firstly, melt 50 g butter over low heat, add the flour and mix and cook over medium heat, stirring constantly, until lightly golden. Add the chicken soup, salt, pepper and cook to low heat for about 2 minutes. This is the sauce.
Heat the olive oil, add the rest of the butter, stir in the prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Add salt and pepper. Then add the sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring for about 2 minutes..
3 – Cook pasta as per he package instructions, add the sauce and the mixture with the mushroom and the prosciutto, add on the top the Parmigiano cheese and the parsley leaves.


Linguine with Zucchini and Ricotta

Ingredients:
200 g sliced zucchini
4 garlic cloves sliced
200 g ricotta cheese
Olive oil
Salt
Pepper
Linguine

Directions:
Slice the zucchini in small pieces. Add olive oil over medium-high heat until haze forms, add the garlic for 1-2 minutes, remove the remove garlic and add the zucchini and fry until golden on both sides. Transfer to a platter lined with paper towel and add salt and pepper.
Cook linguine as mentioned on the package and mix the pasta with half of the fried zucchini and ricotta cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Add ricotta on top of the cheese.


Fusilli Four Cheeses

Ingredients:
150 g butter
100 g ricotta cheese
100 g Gorgonzola cheese
100 g Fontina cheese
200 g Parmigiano cheese
200 g heavy cream
½ kg fusilli
White pepper
Salt
Parsley leaves

Directions:
Firstly, add the butter on a medium heat, add ricotta cheese, Gorgonzola and Fontina cheese and stir constantly until melted. Stir in the Parmigiano cheese, cream and pepper for another 2 minutes. Remove from heat and set aside.
Cook fusilli as per the package instructions, mixed fusilli the cheese sauce and add the parsley leaves on the top