Lemon Spaghettini

Flaky pastry包裹ing tender braised beef — Italy's answer to the hand pie, elegant enough for a dinner party.

• 1 lb beef sirloin or chuck, diced small
• 1 sheet puff pastry (thawed)
• 1 onion, diced • 2 cloves garlic, minced
• ½ cup red wine • ½ cup beef broth
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, chopped
• 1 egg + 1 tbsp water (egg wash)
• Salt, pepper, olive oil

📋 Steps

1. Brown beef in olive oil over high heat, 3 min. Remove.
2. Sauté onion and garlic until soft, 3 min. Add tomato paste, cook 1 min.
3. Deglaze with wine. Add broth, rosemary, and beef. Simmer until liquid reduces, about 10 min. Let cool.
4. Roll puff pastry into a 12×12-inch square. Cut into 4 squares.
5. Divide filling among squares. Fold diagonally to form triangles. Crimp edges with a fork.
6. Brush with egg wash. Cut a small steam vent on top.
7. Bake at 400°F for 20-22 min until puffed and golden.

📊 Nutrition: 445 cal · 28g protein · 24g fat · 28g carbs

A creamy, meatless pasta that proves vegetables can be the star — ready in 25 minutes.

• 12 oz pasta (penne or rigatoni)
• 8 oz cremini mushrooms, sliced
• 3 cups fresh spinach
• 1 cup ricotta
• 2 cloves garlic, minced
• ½ cup Parmigiano, grated
• 2 tbsp olive oil
• Salt, pepper, nutmeg

📋 Steps

1. Cook pasta al dente. Reserve 1 cup pasta water.
2. While pasta cooks, sauté mushrooms in olive oil over high heat until golden, 5 min.
3. Add garlic, cook 30 seconds. Add spinach and cook until wilted, 2 min.
4. Reduce heat to low. Stir in ricotta and ½ cup pasta water. Stir until creamy.
5. Add drained pasta and Parmigiano. Toss. Add more pasta water if needed.
6. Season with salt, pepper, and a pinch of nutmeg.

📊 Nutrition: 420 cal · 18g protein · 14g fat · 52g carbs

Everything cooks in a single pot — no draining, no extra dishes, maximum flavor.

• 12 oz Italian sausage, casings removed
• 8 oz cremini mushrooms, sliced
• 1 onion, diced • 3 cloves garlic, minced
• 12 oz pasta (penne or rigatoni)
• 3½ cups chicken broth
• 1 cup heavy cream
• ½ cup Parmigiano
• 2 tbsp olive oil
• Fresh parsley, salt, pepper

📋 Steps

1. Brown sausage in a large pot, breaking it apart, 5 min. Remove.
2. Sauté mushrooms and onion in olive oil until golden, 5 min. Add garlic, 30 seconds.
3. Return sausage. Add pasta and broth. Bring to a boil.
4. Reduce heat, cover, simmer 12-14 min until pasta is tender and liquid is mostly absorbed.
5. Remove from heat. Stir in cream and Parmigiano until creamy.
6. Season with salt, pepper, and parsley.

📊 Nutrition: 525 cal · 24g protein · 26g fat · 48g carbs

The vegetarian cousin of the sausage version — just as creamy, just as satisfying, just one pot.

• 12 oz pasta (penne or shells)
• 12 oz cremini mushrooms, sliced
• 1 onion, diced • 3 cloves garlic, minced
• 3½ cups vegetable broth
• 1 cup heavy cream
• ½ cup Parmigiano
• 2 tbsp butter
• 1 tsp thyme, fresh
• Salt, pepper, parsley

📋 Steps

1. Sauté mushrooms and onion in butter until deep golden, 7 min.
2. Add garlic and thyme, cook 30 seconds.
3. Add pasta and broth. Bring to a boil.
4. Cover, reduce heat, simmer 12-14 min until pasta is tender.
5. Remove from heat. Stir in cream, Parmigiano, and parsley.
6. Season with salt and pepper. Serve with extra Parmigiano.

📊 Nutrition: 445 cal · 15g protein · 20g fat · 52g carbs

Already written — included here for completeness. See 01_Lemon_Spaghettini.md

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.