by Angie Pollock

Created on: July 08, 2008   Last Updated: December 15, 2011

Pasta is one of the most versatile ingredients in our pantries. It can be combined with almost any meat, fish or simple sauce and turned into a mouthwatering meal with little effort. Italian food is usually based around some type of pasta, tasty cheese or rich sauce.

An Italian dinner party can be completed in little time with a few basic ingredients. Below are a few recipes for a three course meal that will make for easy entertaining.

♦Soup Course♦
Pistou (serves 6)

2 carrots, peeled and cubed into small pieces
1 lb. potatoes, peeled and cut into cubes
7 oz fresh peas (frozen can be substituted)
7 oz thin green beans, trimmed and cut into 1 inch pieces
1 large zucchini, cut in half and then into slices
2 tbsp olive oil
1 garlic clove, crushed
1 large onion, finely chopped
10 cups vegetable broth
1 bouquet garni consisting of 2 fresh parsley springs and 1 bay leaf
3 oz dried small soup pasta of your choice
1 cup canned diced tomatoes
Fresh Parmesan cheese to top when serving
The Pistou Sauce
2 large basil leaves
1 garlic clove
5 tbsp extra-virgin olive oil
Salt and pepper to taste

*For sauce, place the basil leaves, garlic and olive oil into a food processor and mix until well blended. Season to taste and transfer to a small bowl, cover and chill.

*Heat olive oil in a large pan. Add garlic and cook 2 minutes, stirring. Add onion and cook until translucent and soft. Add the carrots and potatoes.

*Pour in the vegetable broth and bring to a boil. Lower the heat, cover and simmer 8 minutes until the vegetables start to become tender.

*Stir in the peas, beans, zucchini, bouquet garni, pasta and tomatoes. Season and cook until the pasta is tender. Remove garni.

*Stir in the pistou sauce and serve with Parmesan cheese.

♦Main Course♦
Seafood Lasagna (serves 4)

1 lb smoked haddock, filleted, skin removed and flesh flaked
4 oz shrimp, peeled and deveined
4 oz sole fillet, skin removed and flesh sliced
Juice of one lemon
Sauce
4 tbsp butter
3 leeks, thinly sliced
cup all-purpose flour
2 cups milk
2 tbsp clear honey
2 cups grated mozzarella cheese
1 lb cooked lasagna noodles
2/3 cup freshly grated Parmesan cheese
Salt and pepper to taste

*Place the haddock, shrimp and sole into a large bowl and season with pepper. Add lemon juice to taste. Cover the bowl and set aside.

*Melt butter in a large skillet. Add leeks, stir and cook for 8 minutes. Add the flour and cook stirring constantly for 1 minute. Gradually stir in enough milk to make a thick and

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