Any exotic pasta recipes? ?

When I make pasta at home, I only use pasta and prego sauce. I want to spice it up a bit, any easy and simple recipes to making good pasta? Oh and is there anything I can do with cheese on pasta except melting the cheese on it?Any exotic pasta recipes? ?
Pasta is fun to cook..... you can come up with a lot of good ideas..... just play around with it.....


In the meantime..... here are a few recipes we love to get you started........... even though some recipes are rather long... they are easy to prepare.......





FETTUCCINI ALFREDO


INGREDIENTS.............


1/2 cup real butter


1 pint (2 cups / 16 fl. oz.) heavy whipping cream


1 tsp. garlic powder


salt and pepper - to taste


1 dash cayenne pepper


2/3 cup fresh grated Parmesan OR Romano cheese


1 lb. box fettuccine noodles - prepared as directed


chopped fresh parsley - for garnish, optional


In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.


Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.


Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.





If it seems like the sauce may be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.





CAJUN PASTA


INGREDIENTS..............


2 cups heavy whipping cream


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh thyme


2 teaspoons salt


2 teaspoons ground black pepper


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped green onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta


DIRECTIONS


Cook pasta in a large pot of boiling salted water until al dente.


Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


Drain pasta. Serve sauce over noodles.





CHICKEN SCAMPI


INGREDIENTS............


WHITE SAUCE:


1 tablespoon butter


2 tablespoons flour


3/4 cup milk; hot


SCAMPI SAUCE:


3 tablespoons butter


2 tablespoons garlic, crushed


3/4 teaspoon crushed red pepper


2 tablespoons Italian seasoning


black pepper to taste


3/4 cup white wine


1 cup chicken broth


1/4 cup white sauce


REMAINING INGREDIENTS:


1/2 package angel hair pasta, cooked and drained


bell peppers; thinly sliced


red onions; thinly sliced


10 cloves of garlic; roasted


2 chicken breasts; sliced


olive oil


WHITE SAUCE:


Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won鈥檛 get lumpy). Set aside. (Keep the white sauce hot until you add to the scampi sauce)


SCAMPI SAUCE:


Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish.





SHRIMP PRIMAVERA


INGREDIENTS............


Sauce....


6 T. butter or margarine


1 T. garlic, fresh, minced


1 oz. package Knorr Newburg Sauce ( or similar)


32 oz. crushed tomatoes, canned


1 1/2 T. lemon juice, fresh


1/4 t. (or to taste) red pepper, crushed


1/2 t. basil, dry


1/4 t. marjoram, dry


1/2 t. black pepper


Pasta...


1 lb. fresh Linguine (or quality dry pasta)


Vegetables....


1/2 lb. mushrooms, halved (or quartered if large)


1 C. green bell peppers, cut into 1 inch squares


1 C. red bell peppers, cut into 1 inch squares


1/2 C. yellow onion, cut into 1 inch squares


2 T. butter for saut茅ing


Shrimp....


1 lb. medium to large fully cooked shrimp, thawed and drained


DIRECTIONS......


Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.


Meanwhile, in a large saute pan, melt 2 Tbsp. butter. Saute vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 minutes more.


Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. do not boil. Spoon Shrimp Primavera over hot linguine. Pass Parmesan cheese.





LOBSTER SPAGHETTI


INGREDIENTS.....


2 lobsters (1.5 lbs each)


2 Tbsp Extra-virgin olive oil


1 medium yellow onion, diced


1 Tbsp garlic, chopped


1/8 tsp crushed red pepper


1 cup white wine


录 cup sherry


1 6-oz pack fresh spinach


3 roma tomatoes, diced


1/2 stick cold butter, cut into pieces


Sea salt to taste


Pepper to taste


12 oz spaghetti, cooked according to package directions


DIRECTIONS (may buy lobsters already cooked if desired)


Heat water in a very large stock pot until boiling.


Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.


Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.


Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.


Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.


Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.





SHRIMP SCAMPI


INGREDIENTS..................


1 1/2 lb medium fresh shrimp, shelled


2 Tbsp olive oil


1 medium onion, diced


1/2 cup white wine


3 cloves garlic, crushed


3 Tbsp parsley, finely chopped


1 pinch crushed red pepper


4 oz butter


1/2 lb angel hair pasta, cooked according to package directions


Salt and pepper to taste


DIRECTIONS


Heat oil in a saute pan. Add onion and saute for 2 minutes. Add garlic and saute for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.


Add shrimp and cook 1-2 minutes until fully cooked.


Transfer pasta to plate and top with shrimp mixture.





PASTA FLORENTINE


INGREDIENTS.................


1 cup heavy cream


1/2 cup chicken broth


12 oz sliced mushrooms


1 1/2 cups frozen peas


3 cloves garlic


1/4 cup extra virgin olive oil


4 oz ham (Black Forest if possible), julienned


1/4 cup chopped parsley


8 oz pasta (your favorite shape), cooked according to package directions


Grated Parmesan cheese for garnish


Salt and pepper to taste


Fresh parsley, chopped


DIRECTIONS........


Heat extra virgin olive oil and garlic in a saute pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Saute 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.


Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.


Remove pot from heat and stir in grated Parmesan. Toss gently to combine.


Transfer to large serving platter. Garnish with chopped parsley and serve.





Good Eating................ :)Any exotic pasta recipes? ?
It is very simple but I like to take 1 red, 1 green, and 1yellow bell pepper 2 zucchini and 1 yellow onion and cut them into chunks and fry with a little olive oil, season salt and a little Italian seasoning (the kind that comes already mixed in the seasoning isle) to desired crunchiness and either mix with pasta or mix with spaghetti sauce and put over pasta.
heres:


SPICY SEAFOOD PASTA





1/2 stick unsalted butter


1/4 c. diced onion


1/8 c. diced red bell pepper


1/8 c. diced green pepper


12 oz. Italian hot sausage, diced


1 tsp. cayenne powder


2 tbsp. Tabasco sauce


1/4 c. Cajun seasoning


1 tbsp. Worcestershire sauce


4 c. crushed fresh tomatoes


1/4 c. tomato paste


2 tbsp. dry red wine





Saute the onions, peppers and sausage in butter. Add remaining ingredients and simmer for 10 minutes.





SEAFOOD PASTA:





1/3 c. unsalted butter


8 oz. your favorite white fish (I use orange roughy)


8 oz. med. raw shrimp, peeled, deveined %26amp; tails removed


8 oz. bay scallops, cleaned


8 oz. fresh shucked oysters or mussels


6 tbsp. dry white wine


1 to 2 lbs. cooked fettuccine (depending on the sauce to pasta ratio you prefer)


1/2 c. heavy whipping cream


1 1/2 c. spicy sauce


Grated Parmesan cheese





Saute the first 4 ingredients in the butter and wine for about 4 minutes. Add fettuccine and cream and simmer another 4 minutes. Add 1 1/2 cups (or more if necessary) of the spicy sauce and simmer until well thickened. Top with the cheese and serve with tossed green salad.





heres:


BAKED PASTA WITH BASIL AND PARMESAN


CHEESE





1 (16 oz.) pkg. cappellini (angel hair) pasta


4 tbsp. (1/2 stick) butter


6 lg. cloves garlic, minced


4 eggs


1 1/2 c. half %26amp; half


1 c. very coarsely chopped fresh basil (about 1 oz.)


1 1/2 c. grated Parmesan cheese (about 6 oz.), divided


Salt %26amp; pepper to taste





Lightly butter a 9 x 13 inch baking pan. Cook cappellini until barely tender to the bite (al dente). Drain, rinse with cold water; drain again and place in a large bowl. Meanwhile, melt butter, stir in garlic. Pour over pasta and toss well. In a medium bowl, whisk eggs and half and half until foamy. Stir in basil, 1 cup Parmesan cheese, salt and pepper to taste. Pour over pasta, tossing until well distributed. Pour into prepared pan; sprinkle top with remaining 1 1/2 cups cheese. Preheat oven to 325 degrees. Bake, covered, for 30 to 35 minutes or until set. Remove from oven and let rest 10 minutes before serving. Cut into squares to serve.





Serves 8-10.





heres:


3 CHEESE PASTA WITH BROCCOLI





2 cloves garlic, crushed


2 tbsp. olive oil


1/2 yellow onion, peeled and chopped


1/2 lb. broccoli, flowerettes only


1/3 c. whipping cream


1/2 lb. angel hair pasta


1/4 lb. Swiss cheese, grated


4 tbsp. Romano cheese, grated


3 tbsp. cheese, grated


Fresh-ground pepper to taste


Salt to taste


Chopped parsley for garnish





Saute the garlic in the oil until it just begins to brown. Add the yellow onion and the broccoli flowerettes (i.e., the tops of the spears), and saute until the broccoli is barely tender. Add the cream and pepper. You may add salt if you wish.





In the meantime, cook the angel hair pasta for just a few minutes in salted boiling water. Watch this carefully because the pasta cooks in very little time. Drain the pasta and toss with the three cheeses. Add the cream and the vegetables. Toss and serve.





You may wish to garnish this with more cheese on top. Some parsley might be nice as well.





Serves 3 or 4.





IN NOT SURE WHAT YOU'RE REALLY LOOKING FOR BUT..THESE ARE WHAT I FOUND!





HOPE I HELPED!(:


GOOD LUCK :D
you can get the bow tie pasta a head of garlic some broccoli and a half to a pound depending on how many people.. boil some water with oil,salt and a nice amount of garlic powder. while that boils put the broccoli to boil to,grab the shrimp clean them up and crush some fresh garlic to a paste grab a half stick of butter and heat it up on a frying pan on med fire then throw the fresh garlic and then put the shrimps in over it up and make shore you stay by them and watch them they cook very fast turn them around and let them bask in the sauce if not enough sauce you can always add more butter until a little sauce evolves鈥?strain the pasta and the broccoli and take the broccoli steams off and mix the broccoli,and shrimp together with the pasta. make shore you get some salad on the side with some bosanic vinegar or italian dressing.. enjoy