iVillagers' Favourite Fast Pasta Recipes

50-75g fusilli pasta per person
75g light Philadelphia per person
1 large tsp pesto per person
parmesan, to serve
salt

1. Put a large pan of water on to boil with a large pinch of salt (as well as a bit over the left shoulder!) and wait for it to come to the boil – approx 6-7 minutes.
2. Place the pasta in the water and give it about 6 minutes to slowly come back to the boil, then leave to cook in simmering water until al dente or to your liking.
3. Once the pasta is cooked, turn off the heat and drain and then return the pasta to the heat for 20 seconds.
4. Next add the Philadelphia and pesto and stir over a low heat. If you wish to add meat or vegetables add them now and stir over a low heat for 2 minutes.
5. This dish is best served with a Chardonnay or dry wine such as a Chenin Blanc. For something extra special, coat with fresh shavings of parmesan.

Pasta with Swiss Chard
Recipe from iVillager Cindy (Baton Rouge, LA, USA)
I make this dish about once a week at this time of year when I have an abundance of Swiss chard to harvest.

Serves 4

225g penne or rigatoni, cooked & drained
2 tbsp olive oil
½ onion, chopped
110g mushrooms, sliced
2-3 cloves garlic, finely chopped
200g canned chopped tomatoes, drained
110ml red or white wine, or chicken stock
½ tsp red pepper flakes
450g Swiss chard, washed, stems removed and coarsely chopped
2 tbsp pine nuts, lightly toasted
freshly grated parmesan, pecorino or asiago cheese, to serve
salt & pepper, to taste

1. Put the pasta in a pan of boiling water. Add a good pinch of salt. Drain when ready and set aside.
2. Heat the oil in a large saucepan and sauté the onion until clear. Add the mushrooms. Cook for a couple of minutes.
3. Add the garlic and stir for 30 seconds. Add the chopped tomatoes, wine or stock, red pepper and salt and pepper. Bring to a simmer.
4. Add the chopped Swiss chard and pine nuts. Continue cooking until the chard wilts.
5. Immediately add the cooked pasta. Toss to coat.
6. Serve immediately with freshly grated parmesan, pecorino or asiago cheese.