FETTUCCINE & VEGGIES

700 gr (1.54 POUND) OF FETTUCCINE        -        1 ROUND EGGPLANT        -        1/2 CUP OF OLIVE OIL        -        1 MINCED ONION

2 SPOONFULS OF MINCED PARSLEY        -        850 gr (1.87 POUND) OF PEELED TOMATOES        -        SALT AND PEPPER

1 SMALL SPOONFUL OF DRY BASILICA        -        1/4 CUP OF PARMESAN FLAKES

 - PEEL AND CUT IN LUMPS THE EGGPLANT, MINCE THE TOMATOES, IN A PAN SAUTE THE ONION IN OLIVE OIL, REMOVE THE ONION WITH A PIERCED SCOOP AND SAUTE THE EGGPLANT LUMPS IN THE SAME OLIVE OIL (ADD SOME MORE IF NEEDED) FOR 3-4 MINS. THEN, ADD THE SAUTEED ONION AND THE PARSLEY, REDUCE THE TEMPERATURE TO MEDIUM, ADD THE MINCED TOMATOES AND MIX THEM ALL WELL. AFTER THAT, ADD THE BASILICA AND THE PARMESAN FLAKES, LET THE SAUCE BOIL ON LOW FIRE FOR ABOUT 20 MINS,  BOIL THE PASTA IN SALTED WATER AND STRAIN IT. FINALLY, SERVE THE PASTA IN DISHES, GARNISHED WITH THE SAUCE AND ESCORT IT WITH A BOWL OF ADDITIONAL PARMESAN FLAKES.

 

TAGLIARINI PRIMAVERA

300 gr (0.66 POUND) OF TAGLIARINI OR BAVETTE        -        250 gr (0.55 POUND) OF ASPARAGUSES

250 gr (0.55 POUND) OF SLICED MUSHROOMS        -        1/4 CUP OF STRIPED PROSCHIUTO        -        1/4 CUP OF BUTTER

1 SLICED CARROT        -        1 ZUCCHINI, CUT IN LUMPS        -        3 FRESH ONIONS        -        1/2 CUP OF PEAS

1 SMALL SPOONFUL OF BASILICA        -        1/2 SMALL SPOONFUL OF SALT        -        1 PINCH OF MACE

1 PINCH OF WHITE PEPPER        -        1 CUP OF MILK CREAM        -        1/2 CUP OF PARMESAN FLAKES

SOME MINCED PARSLEY

 - CLEAN AND CUT THE ASPARAGUSES INTO 2 cm (0.8 INCH) PIECES, SAUTE THEM TOGETHER WITH THE SLICED MUSHROOMS, THE PROSCHIUTO, THE CARROT AND THE ZUCCHINI IN SCORCHING BUTTER FOR 3 MINS AND THEN PUT THE LID ON AND COOK THEM FOR ANOTHER 1 MIN. MEANWHILE, IN A CASSEROLE BOIL THE PASTA AL DENTE IN SALTY WATER AND STRAIN THEM. AFTER THAT, MIX THE SAUTEED VEGETABLES WITH THE FRESH ONIONS, THE PEAS, THE BASILICA, THE SALT, THE MACE, THE PEPPER AND THE MILK CREAM, TURN UP THE TEMPERATURE, PUT THE PASTA BACK INTO THE CASSEROLE AND POUR THE VEGETABLE SAUCE OVER. FINALLY, ADD THE PARMESAN FLAKES, MIX THEM, ADD THE MINCED PARSLEY AND SERVE.

 

CARBONARA PRIMAVERA

350 gr (0.77 POUND) OF SPAGHETTI     -     250 gr (0.55 POUND) OF FRESH ZUCCHINIS     -     3 SPOONFULS OF PARMESAN FLAKES

2 EGG YOKES        -        OLIVE OIL, SALT        -        1 SMALL SPOONFUL OF CROCUS POWDER

 - BOIL THE SPAGHETTI AL DENTE IN SALTED WATER AND STRAIN THEM, SLICE THE ZUCCHINIS, FRY THEM IN PLENTY OLIVE OIL AND TAKE THEM OUT WITH A PIERCED SCOOP. THEN, IN A LARGE PLATE MIX THE CROCUS POWDER, THE PARMESAN FLAKES AND A PINCH OF SALT, ADD THE SPAGHETTI AND THE FRIED ZUCCHINIS, MIX THEM ALL WELL AND SERVE THEM.