3 Quick and Easy Italian Recipes

Posted November 11, 2020 by in Lifestyle

You leave work to come home and your stomach begins to growl. As you pass all of the fast-food restaurants on the way back home, you become more and more indecisive as to what you want to eat. All you know is you want some Italian food that’s not too expensive while still being low on the calorie side…

Has this ever happened to you? It happens to me almost every single day. That is, until I began cooking at home with these simple healthy Italian food recipes, sure to provide all the flavor you crave within the calorie count you desire.

Here are three of my favorite:

Smoked Trout Tagliatelle with Lemon Pangrattato

Ingredients: 100g finely torn crumbs of bread, 3 tbs extra virgin olive oil, finely grated zest of one lemon with wedges to serve, 2 tbs parsley, 400g tagliatelle, 50g butter, 1 bunch of baby leeks, 300g piece of hot smoked trout, remove skin, and 1/4 cup mascarpone.

Directions: Preheat oven to medium, combine breadcrumbs with 2tbs of olive oil on baking tray. Grill for 2-3 minutes or until golden brown, top with parsley and zest and set aside to cool. Next, bring pot of water to boil and cool pasta until al dente. Drain and reserve 100mg of pasta water.

Next simmer butter and 1tbs of oil in frypan over medium-low heat. Add leeks and salt. Add mascarpone, water and reserved pasta and toss to coat. Lastly, add the trout to combine. And finally, serve in bowls garnished with breadcrumbs and lemon zest.

If you can’t cook it properly first time, you can always look to the meal delivery services like Sun Basket. Learn more about Sun Basket here.

Colin Fassnidge’s Zucchini Pasta with Garden Green Sauce

Ingredients: 4 large zucchinis, 2 tbs extra virgin olive oil, 2 garlic cloves, crushed, 250g sliced cherry tomatoes; and for the Green Sauce you will need 75 g parmesan, grated, plus extra for serving, 2 cups chopped kale, 1 cup rocket, and, or, baby spinach, 1 cup basil leaves, 1 cup mint leaves, 200 ml olive oil, 1 lemon zested and juiced, 100g pine nuts, toasted, with extra for serving.

Directions: First, use vegetable spiralizer to make the zucchini pasta. Set aside. Now for the green sauce, place all ingredients into a food processor, season, whiz until smooth. Then heat the oil in a frying pan over medium heat and cook the garlic clove for 30 seconds. Add in zucchini pasta and toss to coat. Add in half the sauce and toss to combine. Remove from heat and serve with remaining sauce, herbs, nuts, tomatoes and parmesan.

Pizza with Peperonata

You can make the crust or use a store-bought base for a quick and delicious homemade pizza!

Ingredients: 7g instant dried yeast, Pinch caster sugar, 650g tipo 00 or plain flower, with extra to dust, 1 tbs extra virgin olive oil, 2 buffalo mozzarella balls, torn; and for the Peperonata you will need 1/4 cup extra virgin olive oil, 4 eschalots, thinly sliced, 2 garlic cloves thinly sliced, 2 each red and yellow capsicum, 2 tbs white balsamic vinegar, 1/2 tbs caster oil, 400g can of crushed tomatoes, and 1 cup basil leaves, with extra to serve.

Directions: To make the dough, combine yeast, sugar and 450ml lukewarm water. Set aside for 5 minutes. Next, pour flour into a large bowl with yeast mixture and combine with spoon. Add three teaspoons of salt and with your hands, knead the dough on flour bench until nice and smooth. It should be a slightly sticky dough. Next, shape it into a ball and place in a bowl. Oil the top and cover. Prove for ninety minutes – two hours, or until almost triple in size. Knock back and roll into a ball. Prove for 30 minutes, then divide into four. Freeze two for a later use. Preheat oven to 250 degrees Celsius fan-forced with two trays.

And for the peperonata, heat olive oil in a large pan over medium heat and cook eschalot and garlic for 2-3 minutes, or until eschalot is soft and the garlic is fragrant. Add in capsicum and cook for 4-5 minutes or until tender. Add vinegar, salt and sugar and cook for another 4-5 minutes, then pour in the crushed tomatoes. Reduce heat to low and simmer for 20 minutes until liquid has reduced. Remove from heat and stir through basil leaves. Roll out dough into pizzas and top with peperonata. Place on sheet and bake for 10 minutes or until crust is golden brown. Top with mozzarella and return to oven for 4-5 minutes. Served garnished with extra basil.

And wa-la! Sheer yumminess. Enjoy these scrumptious Italian dinner ideas with our food delivery kit service! Now next time you get off work you will have the perfect recipe for a delicious Italian dinner.