Does anyone have a good pasta recipe?

One that would go well as a side dish with steak and a salad? My husband %26amp; I are staying in for our anniversary this year and I think this sounds good but all I have are generic pasta recipes. Thanks!Does anyone have a good pasta recipe?
ASPARAGUS PASTA SALAD:





Ingredients


1 small shallot or 1/2 large shallot, finely chopped


1/3 cup extra-virgin olive oil, eyeball it


1 pound asparagus, thin spears


2 endive, cored and thinly sliced


1/2 small red bell pepper, chopped


1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled


1/2 cup frozen green peas


1/4 cup chopped fla- leaf parsley, a couple of handfuls


3 tablespoons white wine vinegar


Salt and freshly ground black pepper





Directions


Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.





Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.








OR





Roasted Mushroom Yakitori and Cucumber-Sesame Salad:





Ingredients


Salt


1 pound whole-wheat spaghetti


4 limes, juiced, divided


3 tablespoons rice wine vinegar


3 tablespoons honey


1 tablespoon toasted sesame oil


1 seedless cucumber, thinly sliced


1 red onion, thinly sliced, divided


3 tablespoons toasted sesame seeds


2 pounds mixed fresh mushrooms - shiitake, oyster, crimini


1/4 cup teriyaki sauce


1 bunch scallions, chopped into 2-inch lengths


4 tablespoons vegetable oil, divided


1 tablespoon grill seasoning


1 red bell pepper, seeded and thinly sliced


1 cup pea pods, thinly sliced


3 to 4 cloves garlic, grated


1 (2-inch) piece ginger root, grated


1 (10-ounce) package frozen shelled edamame


1/4 cup hoisin sauce, available on Asian foods aisle of market


1 to 2 tablespoons Asian chili sauce or hot sauce, to taste


1/4 cup chopped cilantro leaves


Handful mint leaves, finely chopped





Directions


Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.





Preheat oven to 450 degrees F.





Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.





Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.





Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.Does anyone have a good pasta recipe?
I have used tortilla's instead of noodles or pasta when I have been out of them. I like them because they are interchangeable with noodles or pasta. They are after all made from flour and oil like the pasta.


You can cut them in any shape you want and really bring creativity to your recipes and any dishes. I have used them in casseroles, soups, stews, and they hold up very well.





The tortilla's come in different varieties now so you will bring a new taste to every meal.
Hi im only 16 and im a future chef.





I make a really good chicken alfredo here it is....





1 pound fettuccini pasta


1 1/2 cups butter, divided


1 pound skinless, boneless chicken breast halves - cut into cubes


2 (16 ounce) containers whole milk ricotta cheese


1 pint heavy cream


1 teaspoon salt


1 cup grated Parmesan cheese














DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.


Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.


In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
try olive garden alfredo..look it up, its not bad, and since you are having steak, i would do with a wine sauce pasta, like a cab. wine sauce pasta not a red or white..just something light, would work really well with a nice vinagerete salad! :) hope this helps, i dont have any recipies of these i can post right now but if i get a second i will post them! sorry...





good luck! :)
MAYBE A CREAMY ALFREDO SAUCE ON LINGUINI. TO SPICE IT UP A LITTLE YOU COULD ADD DICED TOMATOES AND SOME BASIL. ALSO ITS OPTIONAL BUT ADDING FINELY CHOPPED BACON OR HAM ALSO ADDS A VERY NICE FLAVOR..I HOPE I HELPED=]
http://www.realsimple.com/food-recipes/r鈥?/a>








this site should have them