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5 Easy Ramadan Recipes for Iftar

5 Easy Ramadan Recipes for Iftar
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Perfetto brings you easy recipes that you can make for Iftar, not only are they quick to make, but are also healthy and delicious too. We are sure that you are your family will enjoy these, whilst being safe at home.

Spinach Courgette Lasagna

Ingredients:

  • 9 Perfetto lasagna sheets
  • 500g spinach
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 300g ricotta cheese
  • 1 tbsp nutmeg powder
  • 200g grated parmesan
  • 100ml cooking cream
  • 3 large courgettes, sliced

Method:

  • Boil spinach in a pot for 2-3 minutes to wilt it slightly and then transfer the spinach into an ice bath to stop the cooking process. When the spinach is cool, remove from the icy water and drain the excess liquid from the spinach.
  • After you set aside the spinach, heat oil in a large pan over low to medium heat and caramelize the garlic. Add in the ricotta cheese, nutmeg, spinach, half of the cream, and half of the Parmesan. Stir well and set the mix aside.
  • Pre-heat an oven to 180 degrees C. Spread the filling at the bottom of an oven dish and then layer with lasagna sheet. Repeat this process until all the lasagna sheets and mixture has been used up. Pour the remaining cream and Parmesan on the top. Bake for 40-50 minutes or until the sauce is bubbling. Rest for 5 minutes to cool down the pasta & serve.

Perfetto Goulash with Eliche

  • 1 pack Perfetto eliche pasta
  • 3 Tbsp olive oil
  • 1 medium yellow onion
  • 3 cloves minced garlic
  • 3 cups ground beef
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp tomato paste
  • 2 cups tomato puree
  • 1 cup chopped tomato
  • 1 tsp Italian mixed herbs seasoning
  • 1 tsp paprika
  • 1 cup shredded cheddar cheese
  • Chopped parsley and basil for garnish

Method:

  • Boil the Perfetto pasta and keep aside.
  • In a large skillet over medium heat, heat oil and add onion. Cook until caramelized and then add the garlic.
  • Add ground beef into the skillet and cook until it does not look raw. Drain the fatty water that comes out of the beef mixture and return the pan to the hob.
  • Season the beef with salt and pepper and then add all the tomato ingredients into the beef. Season with the Italian mixed herbs and paprika. Stir well and then add in the pasta. Bring to a simmer and cook, stirring it from time to time, until pasta is tender.
  • Stir in the cheddar cheese
  •  Garnish with parsley and basil for extra flavour.

Pasta Pomodoro

  • 1 pack Perfetto spaghetti
  • 3 tbsp olive oil
  • 1 big white onion
  • 3 cloves garlic
  • 5 roma tomatoes chopped
  • 1 tbsp sea salt
  • 1 tbsp black pepper crushed
  • ½ tsp crushed red chilli flakes
  • 3 tbsp basil
  • Parmesan for garnish

Method:

  • Boil the Perfetto spaghetti. Reserve some of the pasta water and drain the rest.
  • In a large pot over medium heat, pour in some oil and heat it up. Add the chopped onion and cook it until caramelized. Add garlic and cook until fragrant. Add the chopped tomatoes and stir. Season with salt and pepper. Add the red chilli flakes. Reduce heat and simmer for 20 minutes. Stir in the basil.
  • Stir to completely mix everything and combine well. Add the spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together. Garnish with basil and parmesan before
  • serving hot.

Creamy Hazelnut Pasta

  • 1 pack of Perfetto Penne Lisce
  • 3 leeks halved and sliced
  • 300g broccoli
  • 2 garlic cloves
  • 3 tbsp sour cream
  • 3 tbsp parmesan
  • 1 lemon zest
  • 1 cup roasted pine nuts
  • ½ cup chopped parsley

Method:

  • Boil and cook the Perfetto pasta. Drain the pasta.
  • Heat oil in a large pan over medium heat. Add the leeks and sprouts and cook for 10-15 minutes. Add the garlic and stir for 1-3 minutes. Stir in the sour cream.
  • In a new pot add the cooked pasta and toss with leeks, broccoli, parmesan, lemon zest, pine nuts, and combine well.
  • Serve hot.

Apple and Walnut Penne Pasta Salad

Ingredients:

  • 200g Perfetto Penne Lisce
  • 4 tbsp red grape vinegar
  • 2 cups yoghurt
  • 2 tbsp mustard powder
  • 5 spring onions chopped
  • 5 chopped celery sticks
  • 500g chickpeas
  • 50g raisins
  • 2 apples chopped
  • 15 roasted walnuts chopped

Method:

  • Boil the Perfetto Penne pasta until it is soft.
  • Meanwhile make the salad dressing using yogurt, vinegar, mustard powder, and spring onions.
  • Add rest of the ingredients to the dressing and combine.
  • Put in the boiled pasta and stir together.
  • Serve.

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