Weeknight wonders

FUSILLI ANTIPASTI SALAD WITH YOGHURT-BASIL PESTO DRESSING

Prep time: 15 minutes

Cook time: 9 minutes

Serves: 4-6

500g SpinneysFOOD Fusilli

285g SpinneysFOOD Roasted Mix Peppers

VEGGIE

55g SpinneysFOOD Sun-Dried Tomatoes in Sunflower

Seed Oil

1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. 2 Drain and roughly chop the roasted mixed peppers, sun-dried tomatoes, artichokes, and tear the basil leaves. Combine these ingredients in a large serving bowl. 3 Drain the pasta (don’t rinse it) and allow to cool. 4 Meanwhile, prepare the dressing. Grate the garlic. Juice the lemon. Combine all the ingredients for the dressing in a medium-sized bowl. 5 Add the dressing to the cooled pasta and toss well to coat. 6 Toss with the rest of the ingredients and serve.

285g SpinneysFOOD Artichokes in Sunflower Seed Oil

2 tbsp SpinneysFOOD Tomato Pesto

Handful of SpinneysFOOD Fresh Basil leaves

For the dressing

1 small garlic clove

1 lemon

250ml plain yoghurt

2 tbsp SpinneysFOOD Basil Pesto

2 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

COOK’S NOTE

CHEAT’S LASAGNE

Prep time: 5 minutes

Cook time: 30 minutes

Serves 4

350g Bolognese sauce

150g SpinneysFOOD Organic Baby Spinach Kenya

2 x 250g SpinneysFOOD Four Cheese Ravioli

410g SpinneysFOOD Cheese Alfredo Sauce

Handful of fresh oregano

40g SpinneysFOOD Parmigiano Reggiano

140g SpinneysFOOD Garlic Bread Slices

To serve Fresh oregano

COOK’S NOTE

There’s no need to par boil the ravioli. It will cook perfectly in the sauce.

1 Preheat the oven to 180°C, gas mark 4. 2 Spoon a third of the Bolognese sauce into a medium-sized baking dish (approx. 18cm x 20cm). Top with a third of the baby spinach and a third of the ravioli. Then scatter over some of the cheese sauce and fresh oregano. Repeat the layers once more, making sure the final layer of ravioli is nestled into the sauce. Pour the alfredo sauce over the top to cover everything. 3 Grate the Parmigiano Reggiano over the top. 4 Bake for 20 minutes before tearing the garlic bread slices over. Finish in the oven for 15-20 minutes or until golden and bubbling. 5 Serve the lasagne scattered with fresh oregano.

Fried Spinach Ricotta Ravioli With Tomato Mascarpone Dip

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

250ml buttermilk

200g breadcrumbs

250g SpinneysFOOD Spinach Ricotta Ravioli

SpinneysFOOD Pure Sunflower Oil, for deep-frying

350g Tomato & Mascarpone Sauce

140g SpinneysFOOD Garlic Bread Slices

To serve

2 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

Fresh rocket

1 Place the buttermilk and the breadcrumbs in separate shallow bowls. 2 Working in batches, dip the ravioli completely into the buttermilk. Allow the excess buttermilk to drip back into the bowl. Place the ravioli in the breadcrumbs and ensure its well coated. Place the ravioli on a baking sheet. Continue with the remaining ravioli. 3 Heat 2cm of oil in a frying pan. 4 Fry the ravioli in batches, turning occasionally, until golden brown, approx. 3 minutes. 5 Using a slotted spoon, transfer the fried ravioli to paper towels to drain. 6 Preheat the oven to 180°C, gas mark 4. 7 Place the garlic bread in the oven and bake according to package instructions. 8 Drizzle the olive oil over the ravioli. Serve with the tomato and mascarpone sauce, garlic bread and rocket.

TOP TIP!

Make these in an airfryer for a healthier mid-week meal.

Make It With

Spaghetti With Lemon And Parsley Alfredo Sauce

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

500g SpinneysFOOD Spaghetti

Handful of SpinneysFOOD

COOK’S NOTE

Salt pasta water generously. Italians say that pasta water should taste like the ocean.

To serve

1

1 Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente. 2 Finely chop the parsley. Zest and juice the lemon.

3 Heat the cheese alfredo sauce in a saucepan. Add the parsley, lemon zest and juice to the sauce. Season generously with black pepper. Add the cream and 4 tablespoons of the pasta water to the sauce and mix well. The alfredo sauce should be quite liquid in consistency. 4 Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat. 5 Grate the Parmigiano Reggiano. Zest the lemon. Finely chop the parsley. 6 Sprinkle the cheese and lemon zest over the spaghetti. Finish with finely chopped parsley and serve immediately.

Spaghetti Allo Scoglio

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

500g SpinneysFOOD Organic Spaghetti

340g SpinneysFOOD Arrabbiata Sauce

250g SpinneysFOOD Cooked Prawns

250g live mussels

125g clams

1 lemon

To serve

Handful of SpinneysFOOD Fresh Parsley

COOK’S NOTE

1 Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente.

2 Meanwhile, heat the arrabbiata sauce in a large saucepan and add the prawns, mussels and clams. Cover with a lid and allow to steam for 2-3 minutes until all the mussels have opened up. 3 Juice the lemon and add the juice to the saucepan.

4 Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat. 5 Serve the pasta garnished with finely chopped parsley.