Pasta recipe....????//?

not ur typical spaghetti nor typical alfredo..... something different %26amp; some with veggies %26amp; some w/o veggiesPasta recipe....????//?
Vegetable lo mein:





- cook spaghetti according to package directions. Steam or stir fry veggies of choice - carrots, brocolli, zuchinni, mushrooms, water chestnuts, peas, or what have you.





- mix together 1/4 cup of soy sauce, 3/4 cup of vegetable broth, and whisk in 1 tbs of cornstarch. Combine cooked spaghetti, veggies, and sauce in a large pot, heat until liquid has thickened and coated everything.Pasta recipe....????//?
Pasta Marguerita:


1 lb. long pasta (fettucine, spaghetti, etc.), cooked al dente


1 (28 oz.) can diced tomatoes, drained


1 (12 oz.) package button mushrooms, sliced


3 cloves garlic, minced


1/4 tsp red pepper flakes


1/8 c white wine, or to taste


1 c heavy cream


2 TBS olive oil


3 TBS fresh chopped basil, or to taste


1 c fresh parmesan cheese, plus extra for serving





While the pasta is cooking, heat a large saute pan over medium heat. Add the olive oil and red pepper flakes, cook 30 seconds, or till the oil is hot and the pepper flakes start to cook. Add the garlic and cook a few seconds, being careful not to burn it. Add the mushrooms and saute about 3-4 minutes, or till they are tender. Add the tomatoes and cook another 2 minutes. Add the basil, wine and heavy cream and cook till the sauce is heated through. Drain the pasta well and add to the sauce along with the parmesan cheese. Toss everything together till all teh pasta is coated with sauce. Serve with extra parmesan cheese.
SPINACH %26amp; THREE CHEESE STUFFED PASTA SHELLS





Stuffed Past Shells Ingredients:





35 conchiglioni rigati (large pasta shells N掳126 from De Cecco)


125g ricotta cheese


125g cottage cheese


100g mozzarella cheese


1 large garlic clove, minced


250g fresh large leaf garden spinach


1/4 teaspoon grated nutmeg


1/2 teaspoon salt


pepper


1 egg, well beaten


80g of Gruyere cheese to sprinkle over shells before baking





Homemade Tomato Sauce Ingredients





400g chopped tomatoes (or 1 1/2 cans)


4 generous tablespoons olive oil


1/2 a medium white onion, finely chopped


1 large garlic clove, minced


2 dried laural (bay) leaves


1 whole clove


2 cardamon pods


1/2 teaspoon salt, pepper to taste


TOMATO SAUCE:





Prepare the tomato sauce FIRST!





Start by finely chopping your tomatoes %26amp; then onion and set aside. Now in a sauce pan, heat the olive oil on medium heat. Add the laural leaves, clove and cardamon pods and cook for a minute. Now add the onions. Let cook until unions turn soft and translucent. Now add the minced garlic.





Next add the chopped tomatoes, salt and pepper. Stir well. REDUCE the heat to low and leave to simmer gently for at least 10 minutes so that most of the excess water from the tomatoes has evaporated. Set the sauce aside.





COOKS TRICK : If you are using out of season or canned tomatoes %26amp; find your sauce a little sour, you can always add a sprinkle of white sugar!!





STUFFED SHELLS:





Preheat the oven to 180掳C / 350掳F





SHELL preparation: Fill a very large saucepan 3/4 full with water. Add two generous teaspoons of salt and bring to the boil. Now add your pasta shell and cook for 5 minutes. Drain the shells rinsing them well with cold water and set aside.





SPINACH preparation: Wash the leaves well and remove the stalks. Place in a large heat proof bowl. Wilting : Boil 1L of water in a kettle and then pour over the spinach leaves. Cover well and leave to stand for 5-10 minutes until the leaves have wilted and are soft. Drain the spinach, removing as much water as possible. Now cut the leave up into small pieces and set aside.





FILLING preparation:Chop the mozzarella into very small 1/2cm cubes and place in a large mixing bowl. Next add the ricotta %26amp; cottage cheese, minced garlic clove, nutmeg, salt, pepper, chopped spinach, and beaten egg and mix very well.





STUFFING shells: You will need about 30 of the shells you cooked. Line the base of a oven safe cooking dish with a thick layer of the tomato sauce. Now take the shells one by one and using a small teaspoon fill to the top with the cheese/spinach filling, and place on the bed of tomato sauce with the cheese side facing up.





Grate the Gruyere (or cheddar) cheese and sprinkle over the top of the shells. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20-30 minutes.





NOTE: an alternative method is to make twice the sauce and to cover the top of the shells with sauce and then sprinkle with your desired cheese (mozzarella, Gruyere, cheddar) and then bake.
Tetrazinni is really good. Make a good white sauce and add red peppers, mushrooms, onion, broccoli (blanched or frozen, thawed and drained), frozen carrots (thawed and drained). Saute the harder veggies to a tender crisp and add softer veggies like mushrooms, peppers and broccoli last. U can add chicken, turkey, shrimp or any light meat to this recipe. Serve it with a salad and some garlic toast-yum!
Pasta Primavera





3 carrots, peeled and cut into thin strips


2 medium zucchini or 1 large zucchini, cut into thin strips


2 yellow squash, cut into thin strips


1 onion, thinly sliced


1 yellow bell pepper, cut into thin strips


1 red bell pepper, cut into thin strips


1/4 cup olive oil


Kosher salt and freshly ground black pepper


1 tablespoon dried Italian seasoning


1 pound farfalle (bowtie pasta)


15 cherry tomatoes, halved


1/2 cup grated Parmesan





Preheat the oven to 450 degrees F.


In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.


Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.


Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.








German Lasagna











戮 cup butter


戮 cup all purpose flour


1 Tbls beef bouillon granules


2 tsp onion salt (or onion powder)


2 tsp pepper 鈥?divided





2 录 cups milk


1 can (14 陆 ounces) chicken broth


1 pound smoked kielbasa or Polish sausage 鈥?chopped





2 eggs


1 陆 cups (12 ounces) small curd cottage cheese)





9 lasagna noodles, cooked and drained





16 ounces can/jar sauerkraut, rinsed and squeezed dry





2 cups (8 ounces) shredded Monterey Jack cheese, divided





Preheat oven to 375





For the sausage mixture: In a large saucepan, melt the butter. Stir in flour, bouillon, onion salt/powder, 1 tsp pepper. Stir/whisk until smooth. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the sausage and heat through. Remove from heat.





For the cheese: Combine eggs, cottage cheese and remaining pepper.





Sauerkraut: After squeezing dry the sauerkraut will need to be separated into a bowl.





Making the dish: Spread 1 cup sausage mixture into the bottom of a 9 x 13 x 2 inch casserole dish. Build the lasagna as follows:





鈥?3 noodles


鈥?1/3 the remaining sausage mixture


鈥?陆 the cottage cheese mixture


鈥?陆 the sauerkraut and 陆 cup Monterrey Jack cheese


鈥?3 noodles


鈥?陆 the remaining sausage mixture


鈥?rest of the cottage cheese mixture


鈥?rest of the sauerkraut and 陆 cup Monterrey Jack cheese


鈥?3 noodles


鈥?rest of sausage mixture





Cover and bake 60-70 minutes until bubbly. Spread remaining cup of MJ cheese, bake 5 min. longer until cheese is melted. Let stand 15 minutes before cutting.
pork pasta with lemon





Pack of 6 sausages


1 lemon


Pinch of dried chilli flakes


200g tub of half-fat cr猫me fraiche


500g packet of pasta


Couple of handfuls of frozen or fresh peas


Block of Parmesan





1.Take the sausages and split the skins, squeezing the meat from each into a hot pan. Pan-fry, breaking up the meat, until golden and crispy in places.





2. Add grated lemon zest, a good squeeze of lemon juice, dried chilli flakes and the tub of half-fat cr猫me fraiche. Bubble away for 1 minute.





3. Cook pasta according to the packet instructions and throw in the peas for the last few minutes. Drain, reserving some of the cooking water.





4. Toss the pasta and peas with the sauce, thinning down with the cooking water as necessary.





5. Serve with lots of freshly grated Parmesan.





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Pastitsio [greek pasta bake]





1 tbsp olive oil


1 onion, chopped


2 garlic cloves, crushed


500g lamb mince [you can use ground beef]


1/2 aubergine, chopped


2 tbsp tomato pur茅e


400g can chopped tomatoes


1 tbsp chopped fresh thyme or oregano leaves


2 bay leaves


150ml hot vegetable stock


350g dried macaroni


15g butter, softened


15g plain flour


300ml semi-skimmed or full-fat milk


1 egg, lightly beaten


50g Cheddar cheese, grated





1. Heat the oil in a pan, add the onion and garlic and fry over a medium heat for 3 minutes, until softened. Turn the heat to high, add the mince and aubergine and fry for 4 minutes to brown all over. Add the pur茅e, tomatoes, herbs and stock, bring to the boil and simmer for 25 minutes until the lamb is tender. Preheat the oven to 180掳C/fan160掳C/gas 4.








2. Meanwhile, cook the macaroni in boiling water according to the packet instructions, then drain and set aside.





3. Make the white sauce. Put the butter, flour and milk into a large jug and whisk. Microwave on high (900W) for 4 minutes, stirring twice until the sauce has boiled and thickened.





4. Pour half the macaroni into the base of a 2-litre ovenproof dish, spoon over the meat mixture and top with the rest of the macaroni, or do the same in individual ovenproof dishes. Add the egg to the white sauce, whisk, and pour over the pasta. Sprinkle with the cheese and bake individual pastitsios for 15 minutes or the larger one for 25 minutes, until golden. Serve with a green salad:)





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pasta with pancetta and leek





300g pasta shells (conchiglie)


sea salt and black pepper


3鈥? tbsp olive oil


125g pancetta, sliced


2 medium leeks, trimmed and finely sliced


250g chestnut mushrooms, trimmed and sliced


2鈥? tbsp cr猫me fra卯che


Bunch of flat leaf parsley, chopped


Parmesan shavings to serve





Add the pasta shells to a pot of boiling salted water and cook for 10鈥?2 minutes, or until al dente





2. Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it is golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over high heat for 6鈥? minutes until the leeks are tender





3. Drain the pasta and immediately toss with the pancetta, leeks and mushrooms. Stir in the cr猫me fra卯che and season with salt and pepper to taste. Scatter over the chopped parsley to serve
Alpine Mushroom Pasta


8 ounces whole-wheat fettuccine


6 cups shredded Savoy cabbage (about 1 small head)


2 teaspoons extra-virgin olive oil


4 medium portobello mushroom caps, gills removed, thinly sliced


1 small onion, chopped


3 cloves garlic, minced


3/4 cup dry white wine


2 teaspoons all-purpose flour


1 teaspoon salt


1/4 teaspoon freshly ground pepper


1 cup grape tomatoes, halved


1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda


2 teaspoons chopped fresh sage or 3/4 teaspoon dried





1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.


2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.


3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.


4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.


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Roasted Vegetable Pasta


1 medium zucchini, diced


1 red or yellow bell pepper, seeded and diced


1 large onion, thinly sliced


2 tablespoons extra-virgin olive oil, divided


Salt %26amp; freshly ground pepper to taste


2 large tomatoes, chopped


1/4 cup chopped fresh basil


2 cloves garlic, minced


12 ounces whole-wheat pasta


1/2 cup crumbled feta cheese





1. Preheat oven to 450掳F. Put a large pot of lightly salted water on to boil.


2. Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.


3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.


4. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.


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Cheesy Chicken Pasta


8 ounces whole-wheat penne


2 cups 1/2-inch cauliflower florets


1 tablespoon extra-virgin olive oil


1/2 cup finely chopped onion


1/2 cup dry white wine


3 cups low-fat milk


3 tablespoons all-purpose flour


3/4 teaspoon salt


1/2 teaspoon freshly ground pepper


1 cup shredded Gruy猫re or Swiss cheese


3 cups shredded cooked chicken or turkey (12 ounces; see Tip)


1 teaspoon Dijon mustard


2 tablespoons chopped fresh chives or scallion greens





1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.


2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.


3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).


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Roman-Style Chicken


2 large red bell peppers


2 large green bell peppers


2 1/2 pounds bone-in chicken pieces, skin and fat removed


Salt %26amp; freshly ground pepper to taste


1 tablespoons extra-virgin olive oil


4 cloves garlic, smashed


1/2 teaspoon crushed red pepper


3/4 cup dry red wine


2 28-ounce cans plum tomatoes, drained and chopped





1. Char bell peppers over a low gas flame or under a broiler, turning often, until skins are evenly blistered, 5 to 10 minutes. Place the peppers in a bowl, cover and let stand for 10 to 15 minutes. Remove skins and seeds of the peppers with a paring knife. Cut the peppers into wide strips, saving any juices accumulated in the bowl. Set aside.


2. Pat chicken dry and season with salt and pepper.


3. Heat oil in a large skillet or Dutch oven over medium heat. Add garlic and crushed red pepper and cook, stirring, until golden, about 1 minute. Add the chicken and cook until browned on all sides, about 6 minutes. Transfer the chicken to a plate.


4. Add wine to the pan and increase heat to high, scraping up any browned bits. Stir in tomatoes and one-third of the roasted peppers and their juices.


5. Add the chicken. Reduce heat to low, cover and simmer, turning once, until chicken is no longer pink in the center, 25 to 30 minutes. Add remaining bell peppers and cook until heated through, 3 to 5 minutes more. Adjust seasoning with salt and pepper.


6. Tilt pan and spoon off any surface fat from sauce. Adjust seasoning with salt and pepper. Transfer chicken and vegetables with a slotted spoon to a warm serving bowl. Reserve 3 cups of sauce for another use. Spoon the remaining sauce over the chicken and vegetables. Serve hot.
heres like 1000 pasta recipes, gotta be something different ya like in here


http://sharedrecipes.org/Pasta.html
dont know if its not interesting enough, but lots of different types of mushrooms fried with onions and garlic mixed with olive oil over pasta or spaghetti is really good. as long as u like mushrooms :p