Fi's Minestrone

I found this recipe on Fi's blog Mummy Daze and thought it looked so good and so easy that I'd give it a go! It's absolutely delicious!!

Not my image, as per usual!

Serves 4 - with enough for seconds and leftovers

Get This -

2 tablespoons oil
ham/bacon/salami
onion, chopped

2 cloves garlic, crushed

3 tablespoons tomato paste

800g tinned tomatoes

2 teaspoons stock powder

4.5 cups cold water

2 medium potatoes, cubed

1 large carrot, diced

zucchini, sliced

1/2 broccoli, chopped finely

1/2 cup frozen peas

750g tin cannellini beans, rinsed and strained

1/2 cup macaroni/broken spaghetti pieces

1 tablespoon sugar

2 tablespoons balsamic vinegar

2 cups fresh baby spinach (if you have some)
salt & pepper

fresh basil

serve with a dollop of pesto

Do This -

1. Add diced bacon, onion, crushed garlic and oil to large pot. Cook over medium heat for 3 minutes or until onion is softened.
2. Add tomato paste, tinned tomato, stock and water. Cover, and bring to the boil. Add potato and carrots. Cook, uncovered for 15 minutes, or until cooked through.
3. When you are nearly ready to serve, add the beans, zucchini, broccoli, peas and pasta. Cook for 10-15 minutes or until pasta is just tender. Add sugar and vinegar and season with salt and pepper to taste. Mix in baby spinach leaves just before serving.
4. Ladle into bowls and dollop with pesto and basil. Serve with toasted bread or oven-baked rolls - whatever you have handy.

I served it with parmesan instead of pesto, and fresh basil.

Roasted Cherry Tomatoes with Pesto Spaghetti

I like this for a quick & easy summer meal.


From Taste.com.au

 

Serves 2

Get This -

• enough spaghetti for 2
• 1 punnet cherry tomatoes
• 2 tablespoons basil pesto
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 200degC.
2. Place cherry tomatoes on an oven tray, sprinkle lightly with olive oil and salt. Roast for 15 mins.
3. Cook spaghetti according to the instructions on the pack.
4. Drain the spaghetti and tip back into the saucepan. Mix in the pesto, parmesan and tomatoes. 
5. Serve in 2 bowls and top with shaved parmesan.
6. Finish with some fresh chopped basil if you wish.

Spaghetti with Chicken, Cherry Tomatoes and Pesto

This recipe is tweaked from one very similar on Taste.com.au
They used smoked chicken. I've never bought smoked chicken.
So I changed it to barbecued chicken.
Which I buy a lot!

from Taste.com.au

(serves 4)

Get This -

• 350g dried spaghetti pasta
• 135g (1/2 cup) bought basil pesto
• 300g barbecued chicken breast, thinly sliced
• 1 x 250g punnet cherry tomatoes, halved
• 30g (1/2 cup) finely grated parmesan

Do This -

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.
3. Divide the pasta mixture among serving bowls and serve.