7 Delicious Anita Pasta Recipes You Must Try

Who said pasta recipes can't be both healthy and delicious? Renowned for her unique approach to Italian cuisine, Chef Anita Lo has captivated food lovers with her creative pasta dishes. Her recipes are not only about flavors but also about balance and sustainability. Here, we'll explore seven of her delicious and easy-to-make pasta recipes that you can easily recreate at home. Whether you're looking for something vegetarian, pescatarian, or simply a new twist on an old favorite, there's something here for everyone.

The Magic of Lemon and Basil Pasta

The first of Anita’s pasta recipes to dazzle your taste buds is her Lemon and Basil Pasta. This dish is all about freshness:

• Ingredients: Spaghetti, lemon zest and juice, fresh basil, parmesan, olive oil, salt, and pepper.
• Preparation:
  1. Cook spaghetti until al dente.
  2. Reserve a cup of pasta water.
  3. In a pan, mix pasta with lemon zest, juice, and some pasta water. Stir over low heat.
  4. Add torn basil leaves, parmesan, and olive oil, then season.
  5. Toss to combine, ensuring the pasta is well coated.

🌟 Note: This dish is perfect for a quick weeknight dinner, showcasing the vibrant taste of lemon and basil.

Seafood Pasta Delight

Anita’s Seafood Pasta is a celebration of the ocean’s bounty, with a balance of seafood varieties.

• Ingredients: Shrimp, scallops, squid, spaghetti, garlic, tomatoes, white wine, olive oil, parsley, salt, and chili flakes.
• Preparation:
  1. Sauté garlic in olive oil.
  2. Add seafood and cook until just done.
  3. Introduce diced tomatoes and white wine, reducing slightly.
  4. Mix in cooked pasta, toss with parsley, and season with chili flakes.

🔍 Note: Use sustainable seafood to ensure both flavor and ethical considerations are addressed.

Vegan Aglio e Olio with Kale

Not all pasta recipes need meat or dairy to be satisfying. Here’s Anita’s take on the classic Aglio e Olio:

• Ingredients: Spaghetti, kale, garlic, red pepper flakes, lemon zest, nutritional yeast, olive oil, and salt.
• Preparation:
  1. Boil spaghetti to al dente.
  2. In a pan, sauté sliced garlic in oil, adding red pepper flakes.
  3. Add kale to wilt, then combine with pasta.
  4. Top with nutritional yeast and lemon zest for that cheesy flavor without the cheese.

Pasta with Butternut Squash and Sage Butter

Fall-inspired pasta that brings together the rich flavors of butternut squash and aromatic sage:

• Ingredients: Butternut squash, orecchiette, sage, parmesan, garlic, butter, olive oil, salt, and pepper.
• Preparation:
  1. Roast diced butternut squash with olive oil and salt.
  2. Cook pasta and reserve some of the cooking water.
  3. Make sage butter by sautéing sage leaves and garlic in butter.
  4. Combine pasta, squash, sage butter, and pasta water; finish with parmesan.

🍂 Note: This dish embodies autumn, making it a cozy choice for colder evenings.

Cacio e Pepe with a Twist

Cacio e Pepe gets a sweet twist with Anita’s addition of caramelized onions:

• Ingredients: Spaghetti, caramelized onions, pecorino romano, black pepper, olive oil, butter, and salt.
• Preparation:
  1. Caramelize onions in butter.
  2. Cook spaghetti and reserve some pasta water.
  3. In the pot, mix pasta with pepper, cheese, onions, and butter, using pasta water to create a creamy sauce.

Pasta Primavera with Spring Vegetables

This dish celebrates the fresh produce of spring, showcasing its versatility in pasta recipes:

• Ingredients: Fusilli or penne, asparagus, peas, carrots, zucchini, cherry tomatoes, ricotta, olive oil, garlic, basil, and parmesan.
• Preparation:
  1. Cook pasta al dente, save pasta water.
  2. Sauté garlic, then add vegetables in order of cooking time.
  3. Mix in pasta, ricotta, and some pasta water; garnish with basil and parmesan.

Anita’s Pesto Pasta with Grilled Halloumi

Finish your culinary journey with a fusion of Mediterranean flavors:

• Ingredients: Farfalle, basil pesto, halloumi cheese, cherry tomatoes, olive oil, garlic, pine nuts, lemon zest, salt, and pepper.
• Preparation:
  1. Grill halloumi and set aside.
  2. Cook pasta and combine with homemade pesto.
  3. Add grilled halloumi, cherry tomatoes, and pine nuts, then finish with lemon zest.

In essence, Chef Anita Lo’s pasta recipes are a testament to how Italian cuisine can be both tradition and innovation. These dishes offer a blend of simplicity, creativity, and sustainability, making each meal an event. Whether it’s the bright citrus notes of Lemon and Basil Pasta, the comforting warmth of Pasta with Butternut Squash and Sage Butter, or the vegetarian delight of Aglio e Olio with Kale, there’s something for every palate. The incorporation of sustainable practices and local ingredients further ensures these recipes are not just flavorful but also good for the planet.

Can these pasta recipes be made gluten-free?

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Yes, you can easily make these recipes gluten-free by using gluten-free pasta alternatives like rice, quinoa, or chickpea pasta.

Are Anita’s pasta recipes suitable for vegetarians or vegans?

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While not all recipes are inherently vegetarian or vegan, they can be adapted. For example, the Vegan Aglio e Olio is already vegan, and others can be modified by substituting dairy with plant-based alternatives.

What can I use instead of pine nuts in Anita’s Pesto Pasta?

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You can use walnuts, almonds, or sunflower seeds for a similar texture and nutty flavor in the pesto.

Related Terms:

• anita pasta recipes