Do you have any good pasta recipes?

i really want any pasta recipes as long as it has no porkDo you have any good pasta recipes?
PASTA PUTTANESCA





1/8-1/4 cup pancetta, finely diced


3 tablespoons olive oil


5-8 cloves garlic, peeled and minced


1 large can (approx 35oz) whole peeled Italian tomatoes


1 dozen oil-cured black olives, pitted and chopped


3 anchovies, finely mashed (optional)


2 tabelspoons red wine vinegar


a pinch red hot pepper flakes


2 tablespoons each fresh basil and oregano


1/4 cup chopped fresh parsley (save a little for sprinkling)


1 bay leaf


Romano or Parmesan cheese (for sprinkling)


1 lb pasta, cooked according to package directions


salt and pepper, to taste





Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.





In a large skillet, saut茅 pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.





Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.





When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.





Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.





Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.





In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).





Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.





Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.


///////////////////////Do you have any good pasta recipes?
Tomatoes and Bacon Pasta


鈥?2 tablespoons kosher salt


鈥?16 ounces spaghetti pasta


鈥?1 pound thick-cut bacon or pancetta, chopped


鈥?3 tablespoons extra-virgin olive oil


鈥?1 cup red onion, diced


鈥?1 teaspoon red chili flakes


鈥?3 tablespoons garlic, minced


鈥?2 cups Roma tomatoes, diced


鈥?1/4 cup red wine


鈥?4 tablespoons basil,


鈥?1/4 cup freshly grated Parmesan


鈥?Salt and freshly ground black pepper


Directions


In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.


In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.


Drain pasta and add to the tomato mixture pan. Add basil and bacon to mixture Add basil and bacon. Toss, add parmesan and salt and pepper to taste.
The best pasta I have ever made was this





1 box of whole wheat penne pasta


1 jar of Emerils vodka pasta sauce (you can get it at most grocery stores)


1/2 bag frozen peas (defrosted)


1 8oz container of fresh mushrooms (cut them in halves)


chicken, cooked and cubed





So just cook the pasta. Put the sauce, peas, mushrooms, and chicken in a saucepan over medium low heat stirring frequently while the pasta cooks. Add the pasta to the mix and let it simmer about 5 minutes, serve warm.
this is a great chicken with sauce to be served over pasta


Chicken Hemingway


The Terrace Inn Bed and Breakfast


1 cup all-purpose flour


1 teaspoon salt


2 teaspoons pepper


2 to 3 tablespoons olive oil


4 6-ounce skinless, boneless chicken breasts


1 cup chicken stock


2 tablespoons chopped fresh basil leaves


1/4 cup white wine


1/4 cup heavy cream


Dried red cherries


Cooked pasta





In a shallow dish mix the flour, salt, and pepper to make breading. Coat the chicken breasts in the breading. In a skillet heat the olive oil and saute the chicken for 3 to 4 minutes each side. Add the chicken stock, basil, and wine. Simmer to reduce by half. Add 1/4 cup heavy cream and simmer over low heat to the desired thickness. Add the dried cherries.





Serve over pasta. Makes 2 servings.
Chicken Alfredo Fettuccine Recipe





Ingredients:


1 pound boneless breast


1 cup half and half


2 tablespoons white flour


1/4 cup chopped shallot


1 teaspoon thyme


1/4 teaspoon oregano


1/2 teaspoon garlic powder


1 tablespoon parsley, chopped


1/2 teaspoon red pepper


2 cups fettuccini pasta


1/2 cup grated Parmesan cheese


1 tablespoon cooking oil


1/2 cup lemon juice


1 tablespoon butter





Directions:





Heat up oil slightly in a frying pan over a medium flame. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Save chicken stock. Transfer chicken into a casserole dish.





Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.





Cover and bake for 20 minutes at 350 degrees. While chicken is cooking, prepare fettuccine pasta. When chicken is done, serve immediately.





This recipe of Chicken Alfredo Fettuccine serves/makes 3
CREAMY PASTA PRIMAVERA





12 ounces pasta, bowtie noodles


2 yellow squash, thinly sliced


10 ounces asparagus spears, cut in 2'; pieces


8 ounces baby carrots, cut lengthwise, half


2 tablespoons all-purpose flour


2 cups skim milk


1/4 cup sour cream, light


2 tablespoons Dijon mustard


2 tablespoons fresh lemon juice


1/2 teaspoon salt


1/2 teaspoon pepper


2 ounces feta cheese, crumbled





Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.





Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.





Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.





Serving Size: 4
Yes but they are my secrets