With beef and spinach
40 dag ribbon pasta, 20 dag beef tenderloin in thin slices, 10 dag fresh spinach leaves, 2/3 cup milk, 25 dag Gouda cheese or Morski cheese, box (20 dag) cream, 2 tablespoons olive oil, nutmeg, pepper, salt.
Select, wash, dry and coarsely chop the spinach. Cook the pasta al dente in salted water. Slice cheese, add to heated milk in a saucepan, heat briefly, stirring to dissolve the cheese. Then pour in the cream, cook together 3-5 minutes, stirring. Toss spinach, add a pinch of nutmeg, mix everything thoroughly, remove saucepan from the heat. Heat olive oil in a skillet, place the sliced sirloin and fry over a strong fire a minute on each side, season with salt and sprinkle with pepper. Mix sauce with beef and strained pasta. Sprinkle portions of Parmesan cheese to taste.
100 g - 195 kcal.
With pesto and salami
40 dag spiral spaghetti, 4 tablespoons spicy salami, 1 teaspoon olive oil. Pesto sauce: handful fresh basil leaves, 6 cloves garlic, 2 tablespoons pine nuts, 10 dag grated Parmesan cheese, 4-5 tablespoons olive oil, pepper, salt or small jar of ready green pesto, parsley.
Prepare pesto sauce. Grind chopped basil, parsley, garlic, nuts and Parmesan cheese in mortar to a smooth paste. Still grinding, gradually pour in olive oil. Season sauce with salt and pepper. This can be simplified by blending all the sauce ingredients together or using a ready-made pesto. Cook the pasta. Cut salami into thin strips. Fry salami on a hot skillet with a teaspoon of olive oil. Then add pesto, dilute everything with a few tablespoons of hot water (you can use the water in which the pasta was cooked), season to taste with salt and pepper. Pour the sauce onto the hot spaghetti, sprinkle with Parmesan cheese, mix, sprinkle with parsley.
100 g - 305 kcal.
With green beans and roast
40 dag shell pasta, 15 dag roast pork, veal or chicken, 25 dag new green beans, carrots, large onion, 100 ml chicken or vegetable broth (can be from stock cube), box (20 dag) cream, 1-2 tablespoons lemon juice, some fresh basil leaves, tablespoon grated Parmesan or 1-2 tablespoons Emmentaler mixed with a pinch of ground fenugreek, 2 tablespoons olive oil or clarified butter, salt and pepper.
Wash beans, remove tough fibres. Chop longer pods into big pieces. Toss into boiling salted water and cook for 3-4 minutes, drain. Peel carrots, rinse and chop into thin strips, and the onion - into thin slices. Heat olive oil or butter in a saucepan, toss in onions and fry until glossy, stirring. Add carrots, beans, and fry for 3 minutes, stirring. Then pour in broth, cream and lemon juice, season to taste with salt and pepper. Cook for about 5 minutes, uncovered, on low heat. Cook the shells; pour 1/3 cup water (after cooking pasta) into saucepan with the vegetables. Cut roast into cubes. Chop the basil. Toss meat into vegetable sauce, bring to the boil, stir with part of the basil. Pour the sauce onto the pasta, mix, sprinkle with cheese mixed with fenugreek and the rest of the basil.
100 g - 170 kcal.
With ham and olives
40 dag rotini pasta, 70 dag ripe fleshy tomatoes or 2 cans pelati tomatoes, chilli pods, 20 dag raw smoked ham or bacon, 2 medium onions, 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 tablespoons green olives, 2 heaped tablespoons grated cheddar or Parmesan cheese, salt.
Wash chilli, dry and chop finely. Peel onion and dice. Chop ham or bacon into strips. Cook the pasta al dente in salted water. Brown ham on hot olive oil, transfer to plate. On the remaining oil in the skillet braise the onion and chilli (for less spicy meals use less chilli). Drizzle with balsamic vinegar. Add fresh, peeled and finely diced tomatoes cleaned of seeds or slightly squashed canned tomatoes. Season with salt and braise without cover (with fresh tomatoes - 10 min, with canned - 5 min.) Then mix the sauce with ham, hot drained pasta and sliced olives, sprinkle with grated cheese and serve immediately.
100 g - 130 kcal.
With salmon and cream cheese
40 dag wide ribbon pasta, 30 dag raw salmon fillet (without skin), onion, 2 tablespoons clarified butter, half cup cream, 2 tablespoons mascarpone or fat cream cheese, pinch turmeric or saffron, teaspoon lemon juice, a few leaves of basil, heaped tablespoon grated Parmesan cheese, salt and pepper.
Rinse salmon, dry and cut into wide strips, sprinkle with salt and pepper, fry on hot butter on skillet, transfer onto plate and keep warm. On the remaining oil, glaze chopped onion, sprinkle with turmeric, pour in cream and simmer 2 minutes, stirring. Season sauce to taste with lemon juice, salt and pepper, stir with mascarpone or cream cheese for uniform mass. Cook pasta according to directions on the package, drain, then mix with the sauce, fish and Parmesan. Garnish with basil leaves.
100 g - 215 kcal.