Great Pasta Ideas

10 Sep 2015
POSTED BY Y Magazine
Mixing vegetables with  pasta is a great and tasty way to ensure both you and your kids are getting your nutritional fix

If you’re looking for new ways to enjoy the delightful flavours of veggies, you may find inspiration in unexpected places. Pasta provides the perfect backdrop for a medley of your favourite garden flavours, but you can take those dishes to a whole new level with a little update to your everyday meal.

Building your dish around flavoured pasta allows you to instantly create layers of deliciously palate-pleasing tastes and textures. One way to brighten up your flavour is with vegetable-infused pasta.

This unique style of pasta is created by folding real vegetables into the dough for a visually stunning pasta.

For example, the pasta in this recipe for red pepper ravioli with pan-roasted corn features pureed sweet red pepper incorporated directly into the dough for a rich combination of colour and flavour.

Recipe: Red Pepper Ravioli with Pan-Roasted Corn


Prep time: 10 minutes
Total time: 30 minutes
Serves: 4


  • 1 pkt of Buitoni Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (or one of your favourites)
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp unsalted butter, divided sea salt and ground black pepper
  • 1 1/2  cups frozen corn, thawed
  • 1-2  cloves garlic, finely chopped
  • 2  tbsp torn fresh basil leaves
  • 1/4  cup freshly shredded Parmesan cheese


  1. Prepare pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tbsp oil and 1 tbsp butter. Season with salt and pepper. Cover and keep warm.
  2. In large skillet over medium heat, add remaining 2 tbsp oil with remaining 1 tbsp butter. Add corn; cook without stirring 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally for 1 minute or until corn is uniformly browned.
  3. Stir in 1/2 cup reserved cooking water. Cook 2 minutes, stirring to loosen brown bits.
  4. Pour corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed.
  5. Season with salt and pepper. Sprinkle with basil. Serve with cheese.

Ravioli with Brown Butter and Asparagus


Prep time: 5 minutes
Total time: 15 minutes
Serves: 8


  • 1 package Buitoni Refrigerated Three Cheese Asparagus Ravioli, 226g thin asparagus, cut into 2-inch pieces (tough ends discarded)
  • 4 tbsp unsalted butter
  • Sea salt to taste
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp freshly shredded Parmesan cheese
  • 2 tbsp chopped fresh parsley, chervil or basil


  1. Prepare pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
  2. In medium saucepan over medium heat, melt butter, whisking occasionally, until butter solids turn golden brown. Season with salt and red pepper flakes; add asparagus and cooked pasta. Toss gently to coat.
  3. Top with cheese and parsley. Serve immediately.

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