Easy Pasta Recipes for Active Days

Lamb and vegetable pasta salad                                                                                Serves 4

600g lean lamb steak/backstraps

1/2 tblsp olive oil

800g pumpkin, peeled, de-seeded and diced into cubes

250g pasta bows

150g green beans, trimmed and sliced

100g baby spinach leaves

125g fresh ricotta cheese

2 tblsp toasted pine nuts

  1. Pre-heat oven to 180C and place pumpkin on a tray lined with baking paper. Spray with oil and roast for 25-30 mins or until golden and tender.
  2. Cook pasta in a large saucepan of boiling water as per instructions, add beans for the last 2 mins of cooking time. Drain.
  3. Meanwhile, grill lamb for 2-3 minutes each side for medium or until cooked to your liking. Rest for 5 minutes loosely covered with foil. Slice thinly.
  4. Toss pasta, beans, pumpkin, sliced lamb, spinach, ricotta and olive oil together. Serve garnished with toasted pine nuts.


Cheesy sausage risoni (from AIS Survival for the active family cookbook)                                   Serves 4

500g lean beef sausages

1 onion, diced

1 clove garlic, crushed

1 carrot, diced

1 red capsicum, diced

1 green capsicum, diced

1 tbsp hot chilli sauce

3 cups beef stock

1 ½ cups risoni

½ cup grated parmesan

  1. Cook sausages in a non-stick pan 6-8 minutes until browned. Remove and cut into bite- sized pieces.
  2. Add onion, garlic, carrot, capsicum and chilli sauce to pan and cook for 5 mins until tender.
  3. Add stock, risoni and sausages, stir well to combine. Simmer gently, covered, for 12 mins, stirring halfway through cooking time, or until risoni is cooked.
  4. Stir through parmesan, then let stand, covered, for 5 mins before serving.


Salmon and pea pasta (from AIS Survival for the active family cookbook)                                         Serves 4

375g penne

1 cup frozen peas

4 spring onions, sliced

400g can red salmon, drained

zest of 1 lemon

¾ cup extra light cream

1/2 cup reduced fat grated cheese

Dill and cracked pepper to serve


  1. Cook pasta until tender. Add peas to pasta for last minute. Drain well.
  2. Meanwhile, spray a pan with oil, cook spring onions, salmon, lemon zest and cream for 5 mins. Return pasta to pan and sprinkle with cheese. Gently heat until warmed through.
  3. Season with pepper and sprinkle with dill to serve.


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