5 light and practical pastas for dinner

Find out how to prepare incredible recipes to make the last meal of the day tastier

Dinner, although often overlooked, is one of the most important meals of the day and plays a crucial role in our well-being. After a busy day, it is this meal that will recharge our energy and promote night recovery.

One of the practical and nutritious alternatives for dinner is to opt for a light pasta. They offer a quick and versatile solution, being easy to prepare. Additionally, they provide a base rich in carbohydrates, essential for sustained energy.

So, check out some light and practical pasta recipes for dinner!

Sweet potato and sage gnocchi

ingredients

• 2 purple sweet potatoes, peeled and chopped
• 1 cup oatmeal
• 1 egg
• Salt, ground nutmeg, salt and ground black pepper to taste
• 1/4 cup olive oil
• 1/2 cup fresh sage leaves
• Waterfall
• Oatmeal for flouring

Preparation method

Place the sweet potatoes in a pan, cover with water and cook over medium heat until soft. Turn off the heat, drain the water and, with the help of a fork, mash the potatoes while they are still hot. Add the oatmeal, egg, salt and nutmeg. Mix well until a homogeneous mixture is formed. If the dough is too sticky, add a little more oat flour.

On a smooth surface floured with oat flour, divide the dough into portions and make rolls about 1.5 cm thick. Cut the curlers cut into pieces to form the gnocchi. You can score each dumpling with a fork.

In a large pan, add water and bring to a boil over medium heat. Add salt and cook the gnocchi little by little. When they rise to the surface they are ready. Remove it with a slotted spoon and set it aside.

In a skillet, heat the olive oil over medium heat. Add the sage leaves and brown them lightly in the oil. Season with salt and pepper. Mix the cooked gnocchi with the sage sauce. Serve immediately.

Beetroot pancake with chicken

ingredients

Pasta

• 2 eggs
• 2 cups whole wheat flour
• 2 cups of tea soya milk
• 1 beetroot, peeled and chopped
• 1 pinch of salt
• Greasing oil

Filling

• 300 g of chicken breast cooked and cut into pieces
• 1 tablespoon olive oil
• 1/2 onion peeled and chopped
• 1 chopped tomato
• 2 cloves of garlic, peeled and crushed
• Salt and ground black pepper to taste

Preparation method

Filling

In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and brown them. Then add the chicken and brown until golden brown. Season with salt and black pepper and sauté for another 3 minutes. Turn off the heat and set aside.

Pasta

On a mixer, add the wheat flour, eggs, milk, red beetroot and salt and beat until you obtain a smooth mixture. Next, grease a pan with olive oil and place it over medium heat to heat through. Add a ladle of mixture and cook until firm. Carefully flip the pancake and cook for another 1 minute. Remove from heat and set aside. Repeat the operation with the entire dough.

Then, using a spoon, take some chicken, place it on the pancake disc and roll it up. Repeat the operation with all the dough and then serve.

Baked shortcrust pastry with chicken and broccoli

ingredients

Pasta

• 2 cups whole wheat flour
• 1 teaspoon of salt
• 1/2 cup warm water
• 1/4 cup olive oil
• Wholemeal flour for dusting
• Greasing oil

Filling

• 1 chicken breast cooked and cut into pieces
• 1 cup cooked and chopped broccoli
• 1 grated carrot
• 1 onion chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and ground black pepper to taste

Preparation method

Filling

In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Then add the chicken, broccoli, carrot, salt and black pepper and cook for 5 minutes. Reserve.

Pasta

In a large bowl, mix the wheat flour and salt. Add the warm water and olive oil. Mix until you obtain a homogeneous mass. Knead the dough on a smooth surface floured with wheat flour until it is smooth and elastic. Let it rest for 5 minutes.

Assembly

Divide the dough into small portions and roll out thin discs from each of them. Place a portion of the filling in the center of each pastry disc and fold it in half, forming a semicircle, and press the edges with a fork to seal. Place the pastries on a baking tray greased with olive oil and place in a preheated oven at 200°C for 25 minutes. Remove from the oven and let cool a few minutes before serving.

Spinach ravioli with tofu

ingredients

Pasta

• 250 g of wholemeal flour
• 250ml of water
• 250 g of semolina
• Wholemeal flour for dusting
• Water for cooking

Filling

• 200 g of sautéed spinach
• 1 tablespoon minced garlic
• 200 g of tofu kneaded
• Green chili pepper and salt to taste
• Oil

Preparation method

Filling

In a pan, heat the olive oil and sauté the garlic until golden brown. Add the spinach and tofu and cook for 5 minutes. Season with salt and add the green perfume. Reserve.

Pasta

In a large bowl, combine the wheat flour and semolina and gradually add the water, stirring to gradually incorporate. Mix until a homogeneous mass is obtained. Roll out the dough with a rolling pin on a smooth surface sprinkled with wheat flour. Using a knife, cut the dough into a rectangle, fill, fold carefully and close by pressing the sides with a fork. Repeat the operation with all the dough and set aside.

In a pan, add water and heat over medium heat until boiling. Then, with the help of a slotted spoon, gradually add the ravioli and cook until they float to the surface. Remove them from the pan and serve immediately.

Spinach and cherry tomato quiche

ingredients

• 1 cup whole wheat flour
• 1/4 cup olive oil
• 3 tablespoons ice water
• 1 pinch of salt
• 200g chopped fresh spinach
• 1 cup cherry tomatoes cut in half
• 1 onion chopped
• 4 eggs
• 1 cup of skimmed milk
• Olive oil, salt and ground black pepper to taste

Preparation method

In a bowl, mix the wholemeal flour, olive oil and salt until smooth. Gradually add the ice water, mixing until a smooth dough forms. Line a quiche pan with the dough, pressing it into the bottom and sides. Then prick the base with a fork. Place in a preheated oven at 180°C for 10 minutes.

In a pan, heat the oil over medium heat and sauté the onion until translucent. Add the spinach and cook until wilted and set aside. In a bowl, beat the eggs and add the skimmed milk. Season with salt and pepper. Then mix the spinach and beaten eggs.

Spread the spinach mixture over the pre-cooked dough. Arrange the cherry tomatoes on top. Bake in a preheated oven at 180°C for 30 minutes, or until the quiche is firm and golden. Remove from the oven and let rest a few minutes before slicing. Serve hot or at room temperature.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.