Pastas for Lent that Will Make You Feel Like a Good Catholic
Enough to make up for your last confession being 15 years ago, I promise.
Today is the first Friday of lent. I am Catholic, although I’ve definitely fallen short on my holy commitments. But, I do know that we should not be eating meat today. But, you know what we can eat? Pasta.
I am sure you’re probably thinking - after 40 frittelle this girl must need some vegetables. Well, the irony is folks - I eat lots of vegetables. Italians are masters at vegetables, something often overlooked by the well-suited stereotype that pasta and pizza are the only two things consumed in this country.
So, during lent - aka the time when us not so practicing Catholics suddenly find God again - let’s try our best to please our religious ancestors by skipping the meat (especially on Fridays) and savoring these vegetarian pasta dishes. Hey, you will also make Mother Nature happy too (why isn’t she in the Bible?)
An Ode to Mimmo: My Secret (and Favorite) Pasta Teacher
If there’s anyone who has inspired me most in the kitchen, it’s Mimmo Corcione. His Youtube channel is one of the most underrated pasta gems (or at least it has, now he has amassed quite a many subscribers.) His Neapolitan enthusiasm, Nonno-style video editing and narration, and iconic mustache put on the charm that will have you watching episodes on pasta until 2 am, easily.
Above is one of my all-time favorite recipes from him that is of course vegetarian and absolutely the cutest. P.S. you will learn lots of Italian and Neapolitan along the way.
“Meglio murí sazzio ca campà diúno”
- a Neapolitan proverb
[Better to die full than to live a life fasting]
[Not So Practicing] Catholic-Approved Vegetarian Pasta Dishes
Pasta e ceci
Hey Dave Chang - you missed this ugly delicious dish. Pasta e ceci is my lifeblood (and not just because of my last name.) It’s such a soul-nourishing bowl of love. And, it is 100 percent meat-free. It also can be made practically in one pot, so it makes for minimal mess (I cannot say mess free because I have definitely done some damage while using the immersion blender.)
Some people make this dish loose, almost like a soup. But, I prefer it creamier like in the picture.
I have a recipe for this on my site if you’re curious. The photos there don’t do it justice, FYI. This ugly delicious one is much better.
Spaghetti alla carbonara con le zucchine
This dish I have to give props to Rachel Roddy for this wicked recipe, which I discovered on her blog back in 2016 as a hungry student in Firenze. Swap out guanciale for zucchini, and man you’d be surprised how much you enjoy greens in your carbonara.
I know, you might be thinking - zucchini? What sacrilege! Yeah, well you know who loves being the most sacrilegious? [Italian] Roman Catholics. Just look at history. While you research, make and eat this incredibly delicious Lent-friendly pasta.
Orecchiette con cima di rapa
A classic that can never be skipped or missed. Cima di rapa (also known as broccoli rabe in the states, broccoletti in Rome, friarielli in Napoli, etc…) is just so darn good when cooked down in top-quality extra virgin olive oil, peperoncino, and garlic. Maybe an anchovy or two if you please. Add pasta to it and bam - easy, belly-friendly meal. And, no cheese here, pretty please. There is no need.
This pasta dish can convince any person who avoids green things to enjoy eating veggies. I am not kidding, I got my friend to eat more vegetables with my pasta con cima di rapa last week. Never felt more proud in my life.
Pasta alla norma
I am so tempted to blasphemously call this ‘pasta parmigiana’ because - more often than not - I do not have ricotta salata or can’t find the quality one I like, so I end up making it with parmigiano (or pecorino, the two are always holidaying in my cheese drawer.) Either way, this Sicilian pasta dish rules. What can be better than eggplant, a simple tomato sauce, and deliciously umami-salty cheese? P.S. Use rigatoni, as I suggest and prefer it.
Pasta con broccoli
I could live on pasta with broccoli alone. My mom says I came out of the womb eating broccoli. What a strange child, I know. Professedly still strange and eating broccoli regularly. Ok, I have a point! If there is any way to get a kid to love broccoli, it's with pasta. With lots of pecorino romano, preferably.
On that note, you can also make this dish with broccolo romano, which is currently in season and will make your pasta with broccoli more colorfully delicious!
Pasta with broccoli is stupid easy to make. Chop broccoli, clean it, toss it in boiling water to soften slightly, then add the pasta. While cooking, heat a whole garlic clove, peperoncino, and maybe an anchovy in a generous amount of extra virgin olive oil. Then toss al dente pasta and broccoli into it, mixing it all together with some pasta water. Result: Happiness! Make it rain pecorino romano if you want! Bless up!
A Sexier Spaghetti al Pomodoro
Pasta al pomodoro or pasta with basic tomato sauce is a tried and true classic. But, because we Catholics love our indulgences, don’t forget to add a dollop of sheep’s milk ricotta or stracciatella on top to make things a little…sluttier (sorry, I just can’t resist. Food is slutty! I am going to confession now...)
Lastly: whatever is in your fridge
Stop! Don’t head to the store! Here are 3 super simple Italian pasta dishes you can make quickly, cheaply, and easily, saving your bank account and the earth, by using up what you already have.
…All of which you are linked to recipes from my fav Mimmo!