The most delicious lunch is the one that is cooked as quickly as possible

With a touch of Italian passion for cooking, quality ingredients and simple recipes, you can quickly prepare a delicious and healthy lunch.




Lunch noodle cooking


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Mediterranean cuisine, which has a very good effect on well-being, can be a source of inspiration for the preparation of quick and tasty lunches. Traditional Italian cuisine is based on high-quality pasta, ensuring that lunch will be technical for the whole family. We can never miss pasta. If we give them high-quality sauce, the success will be even greater.

Before we go shopping for today’s lunch, let’s make a menu for a slightly different lunch.


  • Whole wheat pasta with Genoa pesto in the spirit of spring




macaroni lunch tomato


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Ingredients for 4 to 5 people:

400 g whole wheat spaghetti

200gm Pesto Barilla Genovese

carrot

Courgettes

80 grams of beans

200 gm cherry tomatoes

Peel a carrot and cut it into sticks about four inches long. Do the same with zucchini. Wash the cherries and cut them into quarters. Cook whole spaghetti in a large saucepan of lightly salted dill. Add carrots, peas, and zucchini to the same bowl.

Before draining the pasta, keep a spoonful of the water it was cooked in to make it easier to mix with the rest of the ingredients.

Once the spaghetti and vegetables are completely cooked, drain them and add the pesto cheese and, if necessary, a little reserved water. Add cherries cut into quarters, stir and serve.


  • Thick pasta with mussels and red onion pesto




Spaghetti mussels


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Ingredients for 4 to 5 people:

400g thick spaghetti parilla

100 g pesto with red onion pesto cibula rossa (half a cup)

500g shells

finely minced garlic clove

A few tablespoons of extra virgin olive oil

Handful of chopped parsley

Boil the water in a large pot. Heat a little oil in a frying pan and fry the chopped garlic and parsley. Add clean and washed mussels. Cover the pan and cook the mussels until they open. Turn off the stove and add the red onion pesto.

Thick pasta is cooked in a large pot of salted dill. Before draining the pasta, keep a spoonful of the water it was cooked in to make it easier to mix with the rest of the ingredients.

Once the pasta is cooked through, drain it, pour it into a frying pan, stir and serve. To make better use of the prepared pesto, it is advisable to reserve some of the water in which the pasta was cooked. With it, you can clean up a cup of pesto sauce well and mix the pasta more easily.


  • Thin pasta in tomato sauce with spices, colorful vegetables and Parmesan




Macaroni lunch with vegetables


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Ingredients for 4 to 5 people:

400g of thin spaghetti Capellini Barilla

200 gm tomato sauce with Napolitana Parilla spices

100 grams of carrots

100gm of beans

100 grams zucchini

A few tablespoons of extra virgin olive oil

Cut the vegetables into thin slices. Heat the extra virgin olive oil in a frying pan and fry the vegetables in it. Once cooked, add tomato sauce with spices.

Thin pasta is cooked in a large pot of lightly salted dill. When cooked, drain and mix with the vegetables, a little water that has been cooked, and Parmesan cheese.

Instead of thin spaghetti, we can use spaghetti No. 5 or whole wheat spaghetti. The use of fresh aromatic herbs emphasizes the taste and aroma of vegetables.


Golden rules for cooking spaghetti:




macaroni lunch


Photo: Thinkstock

  • First, boil the water. If cooking long pasta, use a tall pot.
  • When the water boils, add salt. The ideal ratio is 7g salt: 100g pasta: 1000ml water.
  • Once the water boils again, add the pasta.
  • Stir the pasta constantly for the first few minutes so it doesn’t stick.
  • Better pasta releases less substance during cooking, so it’s less likely to stick.
  • Combine short pasta with a wooden spoon, and mix longer with large forks.
  • Cook according to the cooking time directions on the package, and drain the pasta while it is still “aldent”.
  • Save some of the water we cooked the pasta in. It is easiest to mix the pasta with it and dilute the sauce or cook the pasta in a pan until the end.

Founded in 1877 as a bread and pasta shop in Parma, Barilla is today one of Italy’s leading food industries. It has become one of the most respected food producers in the world.

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