What is your favorite pasta recipe? Can I have the recipe?

Fettucine Salmon Alfredo Serves 4


鈥?10 ounces fettuccini pasta


鈥?Salmon


鈥?1/2 cup butter


鈥?5 cloves garlic, chopped


鈥?1 cup heavy cream


鈥?1 egg yolk


鈥?2 cups freshly grated Parmesan cheese


鈥?2 tablespoons dried parsley


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


2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Add salmon.


3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.


4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.





or my version of spaghetti vongole:





spaghetti 200g


7 garlic chopped into tiny bits


Butter half a pack


chopped small green chilis


coarsed pepper


prawns any amount/sizes


Cooking oil





Cook pasta 8-10 minutes/al-dente


Melt butter in the wok, add garlic


Once butter melted, add the prawns


Salt to taste


Once prawns are cooked add the spaghetti


Add the rest of the ingredients (pepper etc.)


Mixed well.What is your favorite pasta recipe? Can I have the recipe?
Baked ziti! I found my recipe on Allrecipes.com and have made it dozens of times. I use ground turkey in it. Here it is http://allrecipes.com/Recipe/Baked-Ziti-鈥?/a>





the first time you make it, follow the recipe except I do not add the onion. I use high quality Barilla sauce so I don't think the onion is necessary. Don't be afraid of the sour cream, it is very good.What is your favorite pasta recipe? Can I have the recipe?
I like my pretty simple, depending on my mood as well, if i want it simple, i would just have the butter with garlic pieces and parmsean cheese, or just an jar of tomato sauce made by Classics (i believe that is the compnay name), and add seasonings if desiered, or if i am in the mood for a creamy flavor i would have the Garlic alfredo kind with chopped garlic pieces and a little butter and sometimes for garnish i'd add parsley, basil, or rosemary whatever i have in hand. nothing wrong with having pasta with extra virgin olive oil and herbs and a little bit parmsean cheese works too.
Fettuccine Primavera





Ingredients:


1 large jar pasta sauce


3 teaspoons olive oil


2 cups fresh broccoli florets


1/2 medium red bell pepper, sliced into strips


1/2 medium onion, chopped


1 small zucchini, sliced


1 small yellow squash, sliced


1 teaspoon dried basil


1/2 teaspoon dried thyme


8 ounces cooked fettuccine


Grated Parmesan cheese





Heat oil in a large nonstick skillet over medium heat. Add vegetables, basil and thyme and saute for until vegetables are crisp-tender. Pour sauce over vegetables and heat through. Spoon sauce over hot pasta and then top with grated Parmesan cheese.





Makes 8 Servings
small macaroni noodles, cooked and cooled


4 boiled eggs chopped


1/4 c cubed cheddar cheese


2 large chopped pickle


1 sm finely chopped onion


mix all, add TLBSP mustard


2/3 C mayo or dressing


salt and pepper





mmmmmmmmmmmm macaroni salad
Lemon Pasta


Boil 1 pound of any pasta - reserve 1 cup of the pasta water





in a separate large bowl combine


1 cup olive oil


1 cup fresh lemon juice


2 tlb fresh lemon zest


1 cup fresh Parmesan cheese


blend well with whisk


add cooked pasta


slowly add in pasta water until the pasta is well coated with the mixture (may not need all of the pasta water)


garnish with 2tlbs basil that has been finley chopped.





great with grilled chicken or shrimp
my favorite is very simple. pasta cooked and add cream of mushroom soup. It is so awesome. Then add salt to taste!


It is so easy to make.
I just like mac and cheese





past of my choice, velvetta and cracked pepper..its nice and thick..Its all done by eye so you don't have to measures because some people like alot of cheese or less
cook and drain spiral three colored pasta, and add ranch dressing and a little pepper, great when you have little time or money-- if you want to get fancy, add sun dried tomatoes.
Although I like to make my own sauce. sometimes I turn to my childhood and make my mom's spaghetti and meat sauce. It's still one of my favorites:





1 lb ground sirloin


1 lb sweet Italian sausage


1 small onion finely chopped


2 cloves garlic minced


1 small can tomato paste


2 jars (28 oz) Ragu tradional


1/2 tsp sugar


1 lb thin spaghetti..although it makes enough sauce for 2 lbs





large dutch oven, heat a Tbs of olive oil med high heat...sear sausage turning so all sides are brown. remove to plate. Add sirloin...brown, drain and add to sausages...1Tbs oil...add onion..a bit of salt and pepper...saute about 4 mins until tender...add garlic...saute about 30 sec...to a min..(you can deglaze with a bit of wine if you like at this point..to pick up the fond at the bottom of the pan....add tomato paste...try to saute a bit to carmelize the paste...adds flavor to the finished product...add the ragu and sugar..bring to a boil..lower heat to simmer...add back meat...simmer about 2 hrs..stirring occasionally..I know it sounds weird...but it is so good
Spaghetti Ala Chicken Carbonara





2 teaspoons olive oil


4 ounces thinly sliced pancetta, chopped


2 teaspoons minced garlic


2 1/2 cups whipping cream


1 cup freshly grated Parmesan


8 large egg yolks


1/4 cup chopped fresh basil leaves


1/4 cup chopped fresh Italian parsley leaves


Salt


1 pound spaghetti


4 cups coarsely shredded chicken (from 1 roasted chicken)


Freshly ground black pepper


1/2 cup chopped walnuts, toasted


1 tablespoon finely grated lemon peel





Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.


In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.





Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.





Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
I love manicotti. Get the really big penne noodles and stuff them with Ricotta cheese and spinach. Then put them in a pan with Marinara sauce and bake them. OMG it is to die for!!!
its simple just pour half of Ranch dressing in your pasta w/ spices shown below,,
i love this recipe it is a good rainy day food i hope you enjoy


Macaroni and Cheese Recipe courtesy Michael Symon


Show: Melting Pot


Episode: Eastern European--Kindergarten Cooks

















6 (6-ounce) boneless skinless chicken breasts


2 tablespoons Hungarian paprika


1 tablespoon kosher salt and freshly ground black pepper, to taste


2 tablespoons olive oil


1 quart heavy cream


2 tablespoons of thyme


2 pounds of cooked rigatoni


6 ounces goat cheese





Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve. i dont use gaot cheese i use munster im still experamenting. but im sure its good with any cheese
goulash it has hamburger, medium seashell noodles, can of tomato soup, onion, flavored diced tomatoes, any kind you like. you can add mushrooms, green peppers, or what ever you like.
SPINACH AND PECAN FETTUCCINE





1/4c butter


1lb diced chicken breast


1c sliced mushrooms


1c green onions


1/2t salt


1/4t pepper


10oz spinach fettuccine


1/2c butter


2T parsley


1 egg yolk


2/3c half and half


1/4t each salt, pepper


1/4t garlic powder


1/2c Parmesan cheese


1c toasted chopped pecans

















Melt 1/4c butter in large skillet. Add chicken and saute' until lightly browned. Remove chicken (leave drippings) and add mushrooms, green onions, 1/2t salt, 1/4t pepper, 1/4t garlic powder and saute' vegetables until tender. Add chicken and simmer 20 minutes or until done. Cook noodles. Drain. Combine 1/2c butter and remaining ingredients, except cheese and pecans. Stir into noodles. Add cheese and toss. Add chicken and toss. Sprinkle each serving generously with pecans.
Chicken de parma proscutto ala fungi





carmelize an onion. If you don't know what carmalizing is. You slice and onion and cook over low heat in a little butter until brown and soggy but sweet to taste. set aside to cool. To a hot saute pan add 1 Tbsp minced garlic, 1 oz of EVO (extra virgin olive oil), 4 oz sliced grilled chicken breast, 2 oz proscutto, 2 oz sliced portabella caps, 2 oz carmelized onions, and 6 oz. of chicken stock. Season with a pinch of salt and pepper to taste. Add 2 cups of cooked linguinni and 1/4 cup parmesan cheese and toss until the cheese is melted into the sauce. Finish with 1 Tbsp of whole butter to slightly thicken the sauce so it clings to the pasta better and also for flavor and luster in the sauce. This makes enough for 1 serving. Increase amount to the number of people you are serving. Enjoy this a true italian classic that will blow someone taste buds away, and is easy to make.
Scallops and Capellini





1 lb. bay scallops


1 can petite diced tomatos


3 cloves garlic minced


1Tb. italian parsley


1tsp salt


hot pepper flakes, To your taste





Saute the scallops and garlic in olive oil, add tomatos salt and pepper flakes. Saute about 8 minutes. Add parsley at the end. Serve over Cappelini or thin speghetti.
Cheesy Pasta Frittata





1/2 cup chopped green pepper


2 Tbsp. olive oil


1 Tbsp. butter


6 eggs


1/4 cup milk


1/3 cup grated Parmesan cheese


1/2 tsp. dried basil leaves


Salt and pepper to taste


1 cup cooked fettuccine, cut into 2'; pieces


1 cup shredded Muenster cheese


1/4 cup grated Parmesan cheese





Preheat broiler. In heavy skillet over medium heat, heat olive oil and butter until melted and foamy. Add green bell pepper; cook over medium heat until crisp tender. Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, and basil.


Add pasta to egg mixture and stir gently.





Add egg mixture to skillet; arrange pasta in an even layer.


Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, top with Muenster cheese and 1/4 cup Parmesan cheese. If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.





Place pan under broiler, about 4-5'; from heat source, and cook for 3-5 minutes until frittata is puffed, set, and beginning to turn light golden brown. Remove from oven and cut into wedges; serve immediately. Serves 3-4





Hope your like it!
I fry chopped and seeded tomatoes, onions, and garlic in olive oil. If I have some Italian sausage I add that too. Then I toss it with the hot pasta and sprinkle in some basil, oregano, parsley, and parmesan. Red pepper flakes at the very end. It's super good and takes like 10 minutes, so it's perfect when you're really tired and can't handle cooking. A salad and some bread and you've got dinner!
Pasta Primavera





Ingredients


1/3 cupChopped onion


3 tbspButter


3 tbspFlour


1 cupWater


2Medium carrots, pared and sliced


1 tbspChicken Bouillon


3/4 tspBasil leaves


1 cupBroccoli flowerets


1 cupSliced fresh mushrooms


1 cupSliced summer squash


1 cupHalf-and-half


1/4 tspPepper


1/2 packageFettucini cooked and drained


Grated Parmesan cheese, optional





Preparation:


In large saucepan, cook onion in butter until tender; stir in flour until smooth, Add water, carrots, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add broccoli, mushrooms and squash; cook 5 minutes. Add half-and-half and pepper; cook and stir until slightly thickened. Serve over hot fettuccini. Garnish with cheese if desired. Refrigerate leftovers.





enjoy hun