Help...!!! Recipes!!! PASTA?

What are some good pasta recipes???? Without Tomatoes or tomato sauce, I hate it. I Love pasta, please give me some yummy recipes!!! (i love chicken alfredo)





I ate this one pasta dish once that had the different color spiral pasta and it had cubed ham and broccoli and carrots, but i cant find that recipe anywhere! Does anyone know it????Help...!!! Recipes!!! PASTA?
Here are some recipes for you to try:





Four Cheese Manicotti in Cream Sauce





Ingredients


1 large onion, diced fine (or shredded)


1 lb mushroom, sliced (optional)


1/2 cup butter


1/2 cup flour


4 cups milk


1 10-ounce package frozen chopped spinach, thawed and well drained


1 1/2 cups parmesan cheese, grated


salt and pepper


1 lb ricotta cheese


4 ounces mozzarella cheese, diced


1/2 cup romano cheese, grated


1/4 cup walnut, finely chopped


1/4 cup fresh parsley, chopped


3 egg


1 dash nutmeg





Directions


Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water.





Mix together spinach, ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg.





Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.


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Manicotti with white sauce





Ingredients:


2 beaten eggs


2 cups shredded mozzarella cheese (8 ounces)


1-1/2 cups ricotta cheese or cream-style cottage cheese


1/2 cup grated Parmesan cheese


1/2 cup snipped fresh parsley


1/2 teaspoon dried oregano, crushed


Dash pepper


12 uncooked manicotti





SAUCE:


3/4 cup all-purpose flour


3 cups chicken broth


1 cup milk


1/4 teaspoon salt


1/8 teaspoon ground nutmeg


1/8 teaspoon pepper


Dash cayenne pepper


1/4 cup grated Parmesan cheese





Directions:


Cook manicotti shells according to package directions.





For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.





Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth. Stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add Parmesan cheese to remaining sauce.





Spread 1 cup sauce into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Drizzle with remaining sauce and cheese. Cover and bake at 375掳 for 35-40 minutes or until bubbly and heated through. Yield: 6 servings.


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Stuffed Manicotti with Peppery Cheese Sauce





Ingredients


12 packaged dried manicotti shells


1 medium onion, chopped (1/2 cup)


1 clove garlic, minced


3 tablespoons margarine or butter


3 tablespoons all-purpose flour


1-1/2 teaspoons instant chicken bouillon granules


1/2 teaspoon paprika


1/4 to 1/2 teaspoon ground red pepper


1/4 to 1/2 teaspoon ground black pepper


2-1/4 cups milk


1 cup shredded process Swiss cheese (4 ounces)


12 ounces ground beef, chicken, turkey or pork


1 cup frozen peas


3/4 cup chopped walnuts


2 tablespoons diced pimiento


Sliced green onion (optional)


Diced pimiento (optional)





Directions


Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.





For sauce, in a medium saucepan cook the onion and garlic in the margarine or butter until onion is tender. Stir in flour, bouillon granules, paprika, red pepper, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add cheese, stirring until melted. Remove from heat.





In a large skillet cook the ground beef or pork until brown. Drain fat. Stir in peas, walnuts, 2 tablespoons pimiento, and 1 cup of the sauce. Fill each manicotti with about 1/4 cup of the meat mixture. Arrange manicotti in six individual au gratin dishes or in a 3-quart rectangular baking dish. Pour the remaining sauce over the filled manicotti. Cover manicotti with foil.





Bake in a 350 degree F. oven about 20 minutes for individual dishes or about 35 minutes for the baking dish or until heated through. If desired, sprinkle with sliced green onion and additional diced pimiento. Makes 6 main-dish servings.





WAHelp...!!! Recipes!!! PASTA?
This may not be it exactly, but it will give you a few ideas.


PASTA GARDEN SALAD





1 (16 oz.) pkg. pasta


1 (16 oz.) pkg. Birds Eye Farm Fresh Broccoli, Cauliflower %26amp; Carrots


1 env. Good Seasons Italian Salad Dressing


8 oz. cooked ham, cut in strips (optional)


8 oz. Provolone cheese (in strips or shredded)


1/4 c. grated Parmesan cheese





Cook favorite pasta as directed on package; drain. Rinse with cold water and drain. Run cold water over vegetables in strainer to thaw completely, drain. Prepare salad dressing mix as directed on package. Combine pasta, vegetables, ham, cheese in large bowl. Add dressing. Toss and chill for 2 hours. (May use the Lite Zesty Salad dressing mix and add about 2 tablespoons of sugar, give it a sweet taste.) Serves 8.
Oh I have the best SUMMER pasta dish--it's amazing!!!





Ingredients


1 lb spaghetti


2/3 cup olive oil


2/3 cup parmesan cheese, grated (fresh is best)


1/2 cup fresh lemon juice (about 3 lemons, and try not to use the store-bought juice)


1 teaspoon salt


1/2 teaspoon pepper, freshly ground if possible


1 tablespoon lemon zest


1/3 cup fresh basil (chopped)


Directions


1Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.


2Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.


3Drain the pasta, reserving 1 cup of the cooking liquid.


4Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).


5Season with the salt %26amp; pepper. Garnish with lemon zest and chopped basil.
The beauty of pasta is it's flexibility;-} just be creative.


Pasta comes in many shapes %26amp; varieties %26amp; colours.


There is nothing critical;-} you just need to boil the water.


If you don't want or like tomato sauce there're many others:


Simplest is olive oil %26amp; butter with basil (pesto) %26amp; parmesan.


Alfredo is just a white sauce with parmesan or romano.


You can just use your favourite cream soup, like mushroom.


You can steam or boil any veggies, like carrots or broccoli.


Just strain %26amp; add to the sauce before serving.


You can cube ham, slice chicken, sausage, clams, etc.
This is a pasta recipe I put together myself and everyone always says it's lovely.





Dried Pasta, penne/shells/swirls (doesn't matter which)


Bacon - grilled


Spring onion


Sweetcorn (About half a tin)


Mushrooms





Boil the pasta seperatley, grill the bacon then fry the spring onions, mushrooms and corn in a frying pan with a very small amount of oil or 'fry light' when the bacon is done, chop up into small pieces and add to the mixture. Drain the pasta and add the mixture to it and stir, add about a table spoon af mayonnaise, stir, serve and top with a little grated cheddar - lovely!
This one is delicious as is but since you do not like tomato based sauces, substitute it for an Alfredo sauce instead. In fact that sounds good!! I am going to try that next time.


http://www.foodnetwork.com/food/recipes/鈥?/a>


Hint: Do not over cook the manicotti noodles as they will fall apart when you stuff them. You want them a little soft but still firm to the touch. Place them in cool water after taking off the stove so that they stop cooking. Remember they cook more in the oven so less done is better than over done.


Also, when stuffing them use a ziplock or a pastry bag.
Boil some tri-colored wagon wheel pasta, drain.


Get a bag of frozen mixed vegetables (broccoli, peppers, etc) and heat according to package directions.


Put pasta and vegetables back into drained pot, add a couple of tablespoons of butter, and then mix in Parmesan cheese to taste! Yum.
MMM... My mom used to make this one past dish. All you have to do is boil some spiral pasta, pour and mix 1-2 cans of cream of mushroom soup (Cambelle's). Sprinkle cheddar cheese over it (Liberally) bake it in the oven between 350 and 400. when the cheese browns and gets kinda hard, take it out, Let it rest for about 5 minute and serve.
There is an amazing leek pasta dish on foodnetwork.com. It was made on a show called ';Jamie at Home.'; I made it the other night and everyone raved. So delicious and different. Try it!
Not sure if you can find it here, but it has many good recipes,,


foodnetwork.com
noodles and cream of chicken yummy : )!!!!!!!!!!!
murshroom bacon
make a pesto.
This is a good vegetarian option, but you can add any meat you would like. I don't know the one you are talking about, but I hope these give you some good ideas. I hope you like the other's as well. I like the Asian inspired pastas.





Pasta Primavera Salad





Recipe By: Quick Meals





-= Ingredients =-


~~ -- Dressing -- ~~


1/2 cup Basil, Fresh


3 tablespoon Olive oil


2 tablespoon Lemon juice


1 teaspoon Dijon mustard


2 teaspoons Lemon peel


~~ -- Salad -- ~~


1 pound Asparagus ; 1 1/2'; chunks


3 Green onion ; sliced


1/4 cup Mozzarella ; grated


1/4 teaspoon Red pepper flakes


1/2 teaspoon Salt


1/4 teaspoon Pepper


3 cloves Garlic ; minced


8 ounce Fettuccine ; broken into about 2-3'; lengths


10 ounce Peas


2 tablespoon Parmesan





-= Instructions =-


Cook pasta.





Make dressing.





Cook asparagus with garlic, combine all ingredients and dress.





Serve chilled.





Chicken and Cheese Fettucchine





Recipe By:


Serving Size: 4


Cuisine: American


Main Ingredient: Chicken


Categories: Pasta, One Dish Meal, Easy, Main Dish





-= Ingredients =-


1 tablespoon Butter


1 clove Garlic ; minced


1 1/2 cups Chicken ; cooked, cut into strips or 8 oz ham


1 can (12 oz) Cream of Chicken Soup ; or broccoli cheese soup


1 cup Milk


1/4 cup Parmesan cheese


3 cups Fettuccine ; cooked


~~ -- Garnishes -- ~~


Green onion ; sliced


Tomatoes ; chopped


~~ -- Marinade -- ~~


Red wine vinegar


Garlic


Lemon juice


Hot chili oil


Salt %26amp; pepper


Sugar ; dash





-= Instructions =-


Marinade chicken overnight.





Cook garlic in butter over med-hi heat.





Add chicken, soup, milk, and cheese. Reduce heat to low. Cook 5 min.





Serve over pasta, garnish with green onion and tomato.











Lo Mein Noodles With Shrimp





Recipe By: Treasury of Chinese








-= Ingredients =-


12 ounce Linguini


2 teaspoons Sesame Oil


1 1/2 tablespoon Oyster sauce


1 1/2 tablespoon Soy sauce


1/2 teaspoon Sugar


1/4 teaspoon Salt


1/4 teaspoon Pepper


2 tablespoon Oil


1 teaspoon Ginger, Fresh ; minced


8 ounce Shrimp


1 tablespoon Sherry


1/4 cup Chives


2 Green onion ; cut into 1'; pieces


8 ounce Bean sprouts





-= Instructions =-


Cook noodles, drain and rinse with cold water, toss with sesame oil.





Combine, oyster sauce, soy sauce, sugar, salt and peper. Set aside.





Heat oil. Stir-fry, garlic, ginger, add shrimp. Stir-fry 1 min.





Add sherry, chives, onions. Wait 15 seconds and add 1/2 bean sprouts. Wait another 15 seconds, add remaining bean sprouts.





Add sauce and noodles. Heat through.








Asian Summer Salad





Recipe By: Pampered Chef


Serving Size: 6


-= Ingredients =-


~~ Salad: ~~


8 ounce vermicelli pasta ; or spaghetti, uncooked


1/4 cup carrots ; julienne-cut 2 inches long


3/4 cup zucchini ; julienne-cut 2 inches long


1/3 cup Green onion ; sliced


3/4 pound deli roast turkey or chicken breast ; cut 1/2 inch thick or tofu or shrimp


~~ Dressing: ~~


1/4 cup vegetable oil ; use less, pluss 1t chili oil and 1t sesame oil


3 tablespoons rice vinegar


3 tablespoons soy sauce


2 teaspoons sugar


1/8 teaspoon ground red pepper


1 teaspoon Ginger, Fresh ; (can use fresh gingerroot)


1 garlic clove ; pressed


Peanuts or Cashews


Parsley





-= Instructions =-


Coarsely chopped peanuts or cashews and fresh parsley


For salad, break vermicelli into quarters. Cook according to package directions. Drain and rinse under cold running water. Set aside. Cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces. Slice green onions. Cut turkey into thin pieces, 2 inches long. Add vegetables and turkey to vermicelli. For dressing, combine oil, vinegar, soy sauce, sugar, and ground red pepper in a medium bowl. Add ginger and garlic. Mix well. Pour dressing over salad and toss. Cover and refrigerate at least 1 hour to allow all flavors to blend. Spoon salad into serving bowl and garnish with nuts and parsley, if desired.