Roasted Vegetable & Orzo Pasta Salad with Basil, Pine Nuts & Parmesan

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “This simple but pretty pasta salad blends well with grilled meat or fish as a side dish or fills up hungry teenagers all on its own. Other vegetables can be used such as broccoli, fennel and aubergines. Roast the vegetables in the oven or use a griddle pan or barbecue to give a lightly charred flavour and grill lines. This makes quite a large amount as I often make it for entertaining but it soon gets eaten and it keeps well in the fridge overnight.”

Ingredients

Serves 10

  • 500g courgettes, cut into 1cm slices
  • 2 peppers, cut into 1cm wide strips
  • 2 red onions, each cut into 8 wedges
  • 20 cherry tomatoes
  • 7 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 6 garlic cloves, left whole with skin on and lightly squashed
  • a few sprigs of thyme
  • 50g pine nuts
  • 500g orzo
  • 30g Parmesan, finely grated
  • 30g basil leaves, roughly torn plus a few extra to garnish
  • salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C/gas mark 4. Toss the vegetables in a large bowl with 4 tablespoons of the olive oil, the oregano and plenty of pepper and salt, transfer to a roasting tin with the garlic and thyme.
  • Cook for 25–30 minutes or until the vegetables are softened and just starting to brown.
  • Roast the pine nuts on a baking tray for 3–5 minutes. Remove from the tray and leave to cool.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Drain and toss with the remaining olive oil in a large serving bowl. Set aside.
  • Remove the vegetables from the oven and toss through the pasta while still warm. Set aside to cool to room temperature or finish and serve while warm.
  • Add the remaining ingredients, season well to taste and serve garnished with the extra basil leaves.

Thai Rice Noodle & Vegetable Salad

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 6-7m

Ingredients

  • 200g rice noodles
  • Large carrots, grated (250g)
  • 1 bunch spring onions, shredded
  • 75g unsalted peanuts, toasted
  • Juice of 1 lime
  • 2 tbsp light soy sauce
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 1 tbsp olive oil
  • Thai basil, shredded

Method

  • Cook the noodles in boiling water for 6-7 minutes until tender, stirring occasionally to prevent sticking, drain and cool under cold water. Stir in the carrot, spring onions and all but 1 tbsp peanuts.
  • Meanwhile, mix the lime juice, soy, vinegar, sugar and oil together and toss into the salad with the Thai basil. Sprinkle with reserved peanuts and serve straight away.

Nutritional Information

  Per Serving
Kcals 352
Sugar 8.5g
Fat 11.7g
Saturated Fat 2.1g
Salt 1.4g

Sage, Chestnut & Butternut Squash Risotto

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 30m

Ingredients

  • 1 tbsp olive oil
  • 20g chopped fresh sage + 4 large whole leaves
  • 1 onion, chopped (180g)
  • 500g butternut squash, diced
  • 300g risotto rice
  • 75ml white wine
  • 350ml vegetable stock
  • 200g pack whole chestnuts
  • 50g Parmesan, grated

Method

  • Heat the oil in a large frying pan and fry the whole sage leaves for 1 minute until crispy, drain on kitchen paper and reserve. Add the onion, squash and chopped sage and fry for 5 minutes. Add the rice and cook for a further minute.
  • Add the wine and reduce by half, stir in the stock gradually, keeping the pan covered and cook very gently for 25 minutes. Add the chestnuts 5 minutes before the end of cooking.
  • Stir in the parmesan and season to taste. Serve garnished with the fried sage leaves.

Nutritional Information

  Per Serving
Kcals 515
Sugar 11g
Fat 9g
Saturated Fat 3
Salt 0.75g

Basil, Seafood and Lemon Linguini

  • Serves: 4
  • Preparation time: 5m
  • Cooking time: 10m

Ingredients

  • 400g cooked seafood selection, defrosted if frozen (king prawns, mussels, squid)
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • 30g shredded fresh basil
  • 300g linguini
  • 1 tbsp olive oil
  • 1 onion, chopped (180g)

Method

  • Marinate the seafood in the lemon zest and juice, garlic and basil for 5 minutes.
  • Cook the linguini in boiling water for 10 minutes until tender, drain and return to the pan.
  • Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes, add the seafood with the marinade and cook for 2-3 minutes.
  • Toss into the pasta, season to taste and serve.

Nutritional Information

  Per Serving
Kcals 375
Sugar 4g
Fat 5g
Saturated Fat 0.7g
Salt 1.25g

Chive & Prawn Tagliatelle

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 10m

Ingredients

  • 300g tagliatelle
  • 50g butter
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 200g cooked, peeled tiger prawns
  • 2 tbsp chopped fresh chives
  • Juice of ½ lemon

Method

  • Cook the tagliatelle in boiling water for 10 minutes or until al dente. Drain and return to the pan.
  • Meanwhile, melt the butter in a frying pan and add the chilli, garlic and prawns and cook for 1-2 minutes.
  • Toss into the tagliatelle and stir in the fresh chives and lemon juice. Season to taste.

Nutritional Information

  Per Serving
Kcals 394
Sugar 2g
Fat 12g
Saturated Fat 6.5g
Salt 0.9g

Chicken, Asparagus & Herb Pasta

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 10m

Ingredients

  • 300g pasta shapes
  • 1 tbsp olive oil
  • 300g boneless chicken breasts, cut into thin strips
  • 230g bunch asparagus, trimmed and cut into 3
  • 150g low fat cream cheese
  • 25g fresh chives, snipped
  • 25g fresh parsley, chopped

Method

  • Cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan.
  • Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes, add the cream cheese and herbs with 75ml water and cook for 1 minute. Stir into the pasta, season to taste and serve.

Nutritional Information

  Per Serving
Kcals 442
Sugar 3g
Fat 9.7g
Saturated Fat 3.8g
Salt 0.4g

Thai Prawn & Coriander Noodle Salad

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 5m

Ingredients

  • 150g rice noodles
  • 1 red pepper, finely sliced (170g)
  • 200g cooked, peeled tiger prawns
  • ½ bunch spring onions, sliced
  • 20g fresh coriander, roughly chopped
  • Juice of 1 lime
  • 1 tbsp light soy sauce
  • 2 tsp Thai fish sauce
  • 25g unsalted peanuts, roughly chopped

Method

  • Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.
  • Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.

Nutritional Information

  Per Serving
Kcals 456
Sugar 7g
Fat 7g
Saturated Fat 1.2g
Salt 3.9g