MEDITERRANEAN SUMMER PASTA

I really love pasta, however for many years I used to consume a massive amount in one sitting (I'm talking almost a whole 500g package cooked!). Over recent years and particularly in the last few months my relationship with food and portion control has changed greatly. I have learnt that I do not have to completely avoid certain foods, such as pasta, but instead I have to cook a lot less and relish every single bite. Hence pasta has been allowed back into the house (the gluten-free variety) and my waistline and mental battles with food are becoming quite miniscule. 'Mediterranean summer pasta' is a very loose term for this meal, as I have gone for simple, fresh, available ingredients found in my kitchen and have avoided olives, red onion and cheese (due to Chris and my allergies and likes & dislikes). I urge you to make this pasta your own with what you have in your fridge. 

Ingredients

• 150g gluten-free pasta
• coconut oil spray
• 2 garlic cloves, finely chopped
• 2 spring onions, finely chopped
• 150g zucchini, chopped into small even pieces
• 100g green capsicum, deseeded & chopped into small even pieces
• 1 large handful baby spinach
• 55g ready to eat calamari, roughly chopped
• 200g tomatoes, finely chopped
• 3 tablespoons fresh chives and/or parsley and/or basil, finely chopped
• 1 tablespoon good quality olive oil 
• salt & pepper

Cooking 

1. Bring a medium saucepan of water to boil over high heat. Once boiled, add the pasta and cook for 7-8 minutes or until the pasta is just tender. Remove from heat and drain, reversing 1/2 cup of the pasta liquid. 

2. Spray a large, deep frypan with coconut oil and warm over medium-low heat. Add the garlic and spring onions and cook, stirring frequently, for 2 minutes or until the garlic and onion is soft but not burnt. Pour in the reserved pasta liquid and add the zucchini and capsicum. Cook for 5 minutes, covered, over medium heat or until the vegetables are tender. 

3. Remove the lid from the pan, add the baby spinach and cover again for one minute or until the spinach has wilted. Remove the pan from the stove and add the calamari, tomatoes, herbs, olive oil and a generous pinch of salt & pepper. Toss well to combine and divide into two bowls to serve. 

Serves  / two

Total Preparation time / 10 minutes 

Total Cooking time / approx. 20 minutes 

x Emily 

LEMON PEPPER RISOTTO with CALAMARI & BABY SPINACH

Another Coles food magazine recipe. I have never cooked with calamari before as I tend to not be too adventurous with food from the sea. I just think of it as unknown territory. But I put on my beautiful matryoshka (Russian doll) apron this afternoon and felt brave, therefore I decided to give calamari a try. It’s common knowledge that lemon and seafood go well together and this recipe is proof of that. If you love lots of lemon with your seafood, add more than 1 tablespoons of lemon zest and 2 tablespoons of lemon juice. Risotto can sometimes be bland, so a good sea salt & black ground pepper are a necessity here. I was lacking fresh herbs in my kitchen today, but some fresh finely chopped parsley, basil or dill would go nicely stirred into this risotto at the step 4 stage. All in all, a very satisfying ending for my first calamari cook off.

INGREDIENTS

• 2 cups vegetable stock, preferably Massel brand 
• 1 tablespoon coconut oil
• 3 large garlic clove, finely chopped
• 1/2 a brown onion, finely chopped
• 1 3/4 cups arborio rice 
• 1/2 dry white wine 
• 1 tablespoon finely grated lemon zest 
• 1 teaspoon lemon pepper seasoning 
• 1 teaspoon dried basil leaves
• 250g cleaned calamari rings, cleaned & ready to cook (can be frozen as long as they are thawed)
• 25g crumbled goats cheese, finely grated sheep's pecorino cheese or finely grated parmesan
• a generous handful of baby spinach, washed, drained & roughly chopped
• 2 tablespoons freshly squeezed lemon juice 

COOKING 

1. Heat coconut oil in a large deep frying pan over medium-high heat. Add garlic, stirring for one minute or until transparent. Add onion and cook for 1-2 minutes or until just softened. Add rice and stir well to coat. Add the wine and stir until it has evaporated, then stir in the lemon zest, lemon pepper seasoning and dried basil. 

2. Meanwhile, combine stock and 3 cups water and cover to keep warm. After step one reduce heat to a medium simmer and add 1 cup of hot stock and water at a time to rice mixture. Stir consistently until liquid is absorbed, then add another cup of stock and water. Repeat until stock and water mixture is all absorbed and rice is creamy; this will take around 16-18 minutes. 

3. Stir the calamari in the rice mixture for around 4 minutes or until calamari is tender. Remove the pan from the heat and add baby spinach, cheese, lemon juice and a pinch of sea salt and ground black pepper. Stir well to combine and serve warm, with extra lemon zest and baby spinach on top, if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes 

x Emily