Vegetarian Pasta Recipes
There are many stories related with the origin of pasta. Some believe that the Chinese invented pasta and Marc polo brought it to Italy, in the 12th century.
While Romans attribute the first hint of pasta making to the Etruscan(inhabitants of central western portion of Italy).
They made simple dough of water and flour called ‘lagana’, which could be a kind of lasagne. It was baked and served.
The first official record of boiled noodles being used, is mentioned in the Jerusalem Talmud, written in Aramaic, in the 5th century B.C. The Arabs are credited for the invention of this packed dried pasta, which they called itriyah.
With the indsutrial revolution of 16th century, large scale pasta manufacturing began in Napels.
With flour being the only affordable commodity, it soon became the staple diet for common people. The Italians not only added meat, vegtables and cheese, but were the first to introduce pasta sauces. Therefore, Italians are credited for giving the new world, present day pasta. Learn more about pastas Buy The Complete Book of Pasta and Noodles
Pasta Facts
Pasta is a term for Italian noodles usually made from flour, water and eggs.
They are classified into 2 basic types – fresh and dried. The presence of egg determines their lifespan. Usually fresh pastas are made with egg.
There are approximately 350 varieties of pasta. They all vary in shape and size.
For instance, Spaghetti can be long and cylindrical,
Cannelloni being tubular and therfore is usually filled with stuffing’s, Try Now the Healthy Carb Living, Penne Rigate Pasta
Conchigliette being shell shaped,
Gomito
Pastas can also be made from different flours like durum wheat (Whole Wheat Pasta
If you are unsure about cooking pasta, than please follow these simple steps.
Pasta Primavera
Ingredients:
4 tbsp – Olive Oil
200 gms – Pasta cooked
1/4 cup – Butter
200 gms – Asparagus chopped 1 inch pieces
1 pkt – Mushrooms sliced
1 No – Carrot medium finely sliced
1 No – Zucchini sliced
1/2 cup – Green peas boiled
3 No – Green onion whole sliced
2 tbsp – Basil finely chopped
1 cup – Fresh cream
3/4 cup – Parmesan cheese grated
Pepper to taste
Nutmeg to taste
Salt to taste
Method:
Cook pasta and set aside.
In a heavy sauce pan melt butter and add asparagus, carrots, mushrooms and zucchini. Cook for 3 mins stirring occasionally.
Cover and cook for 2 more mins.
Add the seasonings, cream, basil, onions and peas.
Cook until the liquid boils all over in shiny bubbles.
Add the mix to the pasta and combine gently.
Add most of the cheese and mix again.
Serve the pasta and spinkle remaining cheese. Authentic Pasta Sauce Bertolli Premium Pasta Sauce made from Summer Crushed Tomato & Basil
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