Skinny Pasta by Julia Azzarello

Author:Julia Azzarello
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-02-08T00:00:00+00:00

With the rise of Meat-free Mondays and Flexitarian eating comes a plethora of delicious plant-based food, and the recipes in this chapter are a great way to pack more veggies into your diet. Not all of them are strictly vegetarian, as many use Parmesan, so swap this for an alternative vegetarian hard cheese if you prefer – there are plenty available in supermarkets nowadays.

If you can, try to eat vegetables with the seasons. This guarantees peak freshness and flavour. Take corn for example, it is at is best in the months of August to September. The husk is a lovely green, the silk is fresh and the entire cob is firm. The kernels are bursting with juice that is so sweet you don’t even need to butter or salt them. Eat it out of season, and you won’t even find it in the husk and the kernels are tough, chewy and bland. For example, Spring brings the arrival of broad beans, peas and asparagus, which constitute Mafaldine Pasta Prima Vera. Certain vegetables seem to be always available like cauliflower, certain cabbages, button mushrooms and herbs. Fresh herbs add so much depth to a dish along with a zing of colour, like the Linguine Lunghi with Herbs, Green Olives and Lemon. Luckily for us, many vegetables such as corn, broad beans and peas freeze well, meaning they can be used all year round. The versatility of vegetables is endless. You can roast and bring out a sweetness hidden within, steam, or simply sauté with a touch of olive oil. The romanesco in Mafaldine with Romanesco Sauce and Lemon breaks down to form a creamy sauce that is full of flavour and not calories. Have fun and use these recipes as a guideline to come up with some of your own combinations.

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