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
@ngel
I want to make pasta as well as Marconi.can you send me a recipe?
Bruschetta pasta
Take the tomato, basil and garlic topping usually used for bruschetta, and add it to pasta instead as a healthy, no-cook sauce that's ready in minutes!
Ingredients (serves 4)
400g bavette pasta (or linguine)
4 ripe tomatoes, roughly chopped
1 red onion, chopped
1 garlic clove, crushed
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1/2 cup roughly torn fresh basil
2 tbs fresh oregano leaves
Method
Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt and freshly ground black pepper.
Allow to stand for 10 minutes to let the flavours infuse. Drain the pasta, then add to the other ingredients and toss to combine.
Macaroni %26amp; zucchini pasta bake
Preparation Time
10 minutes
Cooking Time
40 minutes
Ingredients (serves 4)
400g dried macaroni pasta
2 zucchini, ends trimmed, peeled into ribbons
100g day-old crusty white bread, crusts removed, coarsely torn
1 tbs olive oil
425g Latina fresh creamy carbonara pasta sauce
Method
Preheat oven to 200掳C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the zucchini in the last 30 seconds of cooking. Drain. Return to the pan.
Meanwhile, place the bread in the bowl of a food processor and process until coarsely chopped. Transfer to a bowl. Drizzle over the oil and season with salt and pepper. Toss to coat.
Heat the sauce following packet directions. Add to the pasta mixture and stir until well combined. Season with salt and pepper.
Transfer the pasta mixture to a 2L (8-cup) capacity baking dish. Top with the breadcrumbs. Bake in oven for 25 minutes or until golden. Serve.
Notes %26amp; tips
Tip: Fresh carbonara sauce is available from the chilled pasta section of some Woolworths supermarkets. If it's unavailable, use shelf-fresh bechamel sauce, available from the dried pasta aisle, instead.I want to make pasta as well as Marconi.can you send me a recipe?
just google the recipe for these
Monday, November 21, 2011
Is jambalaya pasta or rice? i'm trying to find a simple recipe and im so confused.?
Jambalaya is a rice dish... as mentioned above, it has it's roots in a Spanish rice dish, Paella.
Another way to look at Jambalaya is that it's a Cajun/Creole version of Spanish rice.
edit...
Here's a Jamabalaya recipe from a Native New Orleanian...
http://www.gumbopages.com/food/basics/Is jambalaya pasta or rice? i'm trying to find a simple recipe and im so confused.?
As above, it's rice.
However, Cajun cooking is a fusion of lots of different styles, so it uses lots of different ingredients and flavours (and even textures with the okra) so I don't think there is a simple yet authentic recipe.Is jambalaya pasta or rice? i'm trying to find a simple recipe and im so confused.?
Traditionally, it is made with rice. However, once youi have tried it that way, feel free to cross cultures and try it with pasta, maybe orzo or penne. A good cook should never feel restricted in the kitchen. Hey, I toss a little kielbasa into my red beans and rice. Not traditional, but good.
It's a cajun dish made spicy with sasuage and boudan and if you dont know if its pasta or rice then you shouldn't try to make/eat it. and i believe emril would have the best recipie for it not the gd bbc w.e suggested that...what kind of british person knows anything about cajun food
Like the others said, it's usually made with rice. As for a good recipe, look here: http://www.ricecookermeals.com/look_insi鈥?/a>
If you look at that page, there's one recipe for ';Black-eyed pea and sausage jambalya';. (but you can really use just about any meat you want. ) ...and it's in a rice cooker!
Cant get much easier than THAT. lol
Jambalaya is made w/ rice.
A recent twist in the last couple of decades is Pastalaya or Jambaghetti, same seasonings, but w/ pasta. I prefer the original rice version
Jambalaya is usually made with rice: http://en.wikipedia.org/wiki/Jambalaya
Jambalaya is spicy rice with a variety of seafood and/or meat in it.
Rice recipe
go to bbc.co.uk/food for a less than 30 min recipe
Jambalaya is with rice
A bit like a paella... but not a paella
it's a rice dish.
Another way to look at Jambalaya is that it's a Cajun/Creole version of Spanish rice.
edit...
Here's a Jamabalaya recipe from a Native New Orleanian...
http://www.gumbopages.com/food/basics/Is jambalaya pasta or rice? i'm trying to find a simple recipe and im so confused.?
As above, it's rice.
However, Cajun cooking is a fusion of lots of different styles, so it uses lots of different ingredients and flavours (and even textures with the okra) so I don't think there is a simple yet authentic recipe.Is jambalaya pasta or rice? i'm trying to find a simple recipe and im so confused.?
Traditionally, it is made with rice. However, once youi have tried it that way, feel free to cross cultures and try it with pasta, maybe orzo or penne. A good cook should never feel restricted in the kitchen. Hey, I toss a little kielbasa into my red beans and rice. Not traditional, but good.
It's a cajun dish made spicy with sasuage and boudan and if you dont know if its pasta or rice then you shouldn't try to make/eat it. and i believe emril would have the best recipie for it not the gd bbc w.e suggested that...what kind of british person knows anything about cajun food
Like the others said, it's usually made with rice. As for a good recipe, look here: http://www.ricecookermeals.com/look_insi鈥?/a>
If you look at that page, there's one recipe for ';Black-eyed pea and sausage jambalya';. (but you can really use just about any meat you want. ) ...and it's in a rice cooker!
Cant get much easier than THAT. lol
Jambalaya is made w/ rice.
A recent twist in the last couple of decades is Pastalaya or Jambaghetti, same seasonings, but w/ pasta. I prefer the original rice version
Jambalaya is usually made with rice: http://en.wikipedia.org/wiki/Jambalaya
Jambalaya is spicy rice with a variety of seafood and/or meat in it.
Rice recipe
go to bbc.co.uk/food for a less than 30 min recipe
Jambalaya is with rice
A bit like a paella... but not a paella
it's a rice dish.
Pasta recipe?
I just love pasta (spaghetti, tortellini, lasagna, ravioli..).
What's your favorite pasta sauce (or recipe?)?
Or what do you put in your sauce?
Thank-you very much, and have a nice day.Pasta recipe?
Lately I have been making a shrimp and crabmeat lasagne using alfredo sauce.
You can add marsala to the Alfredo sauce.
Spread Alfredo sauce in a lasagne pan, then a layer of the pasta;
then put fresh spinach and mushrooms as the first layer;
then lasagne again;
then your cheese layer ( I like ricotta, mozzarella and grated parmesan, romano and asiago w. an egg mixed into the cheese).
Top w another layer of pasta--
then mix a couple of cans of crabmeat w Alfredo sauce and spread on top. Cover with shrimp and maybe mozzarella and fresh oregano. Cover w foil and bake it at 375 for 20- 25 min-- remove foil and finish cooking.
What's your favorite pasta sauce (or recipe?)?
Or what do you put in your sauce?
Thank-you very much, and have a nice day.Pasta recipe?
Lately I have been making a shrimp and crabmeat lasagne using alfredo sauce.
You can add marsala to the Alfredo sauce.
Spread Alfredo sauce in a lasagne pan, then a layer of the pasta;
then put fresh spinach and mushrooms as the first layer;
then lasagne again;
then your cheese layer ( I like ricotta, mozzarella and grated parmesan, romano and asiago w. an egg mixed into the cheese).
Top w another layer of pasta--
then mix a couple of cans of crabmeat w Alfredo sauce and spread on top. Cover with shrimp and maybe mozzarella and fresh oregano. Cover w foil and bake it at 375 for 20- 25 min-- remove foil and finish cooking.
Pasta recipes?
looking for pasta recipes not to make the pasta but to make the sauce, wouldnt mind having meat in it, fairly easy, would like to make my own sauce, few vegetables in the sauce would be prefered
any good deserts would be welcome too!Pasta recipes?
Here are a few good ideas. You can always add chopped, cooked chicken, ham, or sauteed shrimp to a simple sauce. Here are a couple good ideas:
Fettucini Carbonara
1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.
Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Creamy Cajun Chicken Pasta
2 servings 25 min 10 min prep
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.
Creamy Alfredo Sauce
8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
3/4 cup grated Parmesan cheese
1/2 cup margarine
1/2 cup milk
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 pinch ground nutmeg
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
And here are a couple good pasta sides:
Homemade garlic bread:
1 cube real butter
3-4 cloves garlic, minced
Saut茅 together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Happy cooking!
ChrisPasta recipes?
Vegetable Pasta Sauce
* 1 lg Onion; chopped
* 1 Garlic clove; minced
* 2 ts Dried basil
* 2 ts Dried tarragon
* 2 ts Fennel seed
* 2 ts Dried oregano; leaves * 2 tb Olive oil
* 1 c Zucchini; cut in 1/2'; pcs
* 1/2 lb Mushrooms; sliced
* 1 md Green bell pepper; chopped
* 1 c Dry red wine
* 2 lb Tomatoes; red ripe, peel,
* ; core, chop
* 12 oz Tomato paste
* 1 tb Sugar
In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,stirring often, 10 to 15 minutes
Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over
high heat, then reduce heat to low, cover, and simmer until sauce is thick, stirring occasionally, about 45 minutes Use hot or cool, cover and refrigerate.
Italian Meat Sauce recipe
1/2 cup onion, diced
2 tablespoons olive oil or vegetable oil
1 pound ground beef
2 cloves garlic, minced
2 (16 ounce) cans tomatoes
2 (8 ounce) cans tomato sauce
1 (3 ounce) can sliced mushrooms
1/4 cup chopped parsley
1 1/2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon MSG, if desired
1/4 teaspoon thyme
1 bay leaf
1 cup water
Saut茅 onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours or until sauce is nice and thick, stirring occasionally.
Remove bay leaf. Serve over hot spaghetti.
I make this all the time and the whole family eats it without complaint. This is a big feat in my house.
Basically I chop up and onion, about 10 cremini mushrooms, 2 cloves of garlic, %26amp; 1/2 red pepper in a food processor until they are in small bits. Then I begin to sautee them in a little olive oil salt and pepper. Let them soften then add 2 cans of diced tomatoes with the sauce, a little more salt and pepper with no more than 1 tbsp. of oregano. Let this simmer very low. While its simmering begin cooking small shells. Let them cook a little less than al dente. Drain thoroughly and let finish cooking in the sauce covered. It should take about 10 minutes. Right before you are about to serve it add about 2 tbsp. ricotta cheese and 1/4 c. parm cheese. Stir and let cook another 3 - 4 minutes. Top with fresh ripped basil. I don't eat meat, but I do broil some chicken sausage and slice on top for the rest. Oh, Make sure you season the pasta water well.
You can go to http://allrecipes.com/Recipes/Pasta/Main鈥?/a> . They have some good recipies that I use all the time! The Italian Pasta Salad has veggies in it, too! Check it out!
any good deserts would be welcome too!Pasta recipes?
Here are a few good ideas. You can always add chopped, cooked chicken, ham, or sauteed shrimp to a simple sauce. Here are a couple good ideas:
Fettucini Carbonara
1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.
Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Creamy Cajun Chicken Pasta
2 servings 25 min 10 min prep
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.
Creamy Alfredo Sauce
8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
3/4 cup grated Parmesan cheese
1/2 cup margarine
1/2 cup milk
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 pinch ground nutmeg
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
And here are a couple good pasta sides:
Homemade garlic bread:
1 cube real butter
3-4 cloves garlic, minced
Saut茅 together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Happy cooking!
ChrisPasta recipes?
Vegetable Pasta Sauce
* 1 lg Onion; chopped
* 1 Garlic clove; minced
* 2 ts Dried basil
* 2 ts Dried tarragon
* 2 ts Fennel seed
* 2 ts Dried oregano; leaves * 2 tb Olive oil
* 1 c Zucchini; cut in 1/2'; pcs
* 1/2 lb Mushrooms; sliced
* 1 md Green bell pepper; chopped
* 1 c Dry red wine
* 2 lb Tomatoes; red ripe, peel,
* ; core, chop
* 12 oz Tomato paste
* 1 tb Sugar
In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,stirring often, 10 to 15 minutes
Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over
high heat, then reduce heat to low, cover, and simmer until sauce is thick, stirring occasionally, about 45 minutes Use hot or cool, cover and refrigerate.
Italian Meat Sauce recipe
1/2 cup onion, diced
2 tablespoons olive oil or vegetable oil
1 pound ground beef
2 cloves garlic, minced
2 (16 ounce) cans tomatoes
2 (8 ounce) cans tomato sauce
1 (3 ounce) can sliced mushrooms
1/4 cup chopped parsley
1 1/2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon MSG, if desired
1/4 teaspoon thyme
1 bay leaf
1 cup water
Saut茅 onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours or until sauce is nice and thick, stirring occasionally.
Remove bay leaf. Serve over hot spaghetti.
I make this all the time and the whole family eats it without complaint. This is a big feat in my house.
Basically I chop up and onion, about 10 cremini mushrooms, 2 cloves of garlic, %26amp; 1/2 red pepper in a food processor until they are in small bits. Then I begin to sautee them in a little olive oil salt and pepper. Let them soften then add 2 cans of diced tomatoes with the sauce, a little more salt and pepper with no more than 1 tbsp. of oregano. Let this simmer very low. While its simmering begin cooking small shells. Let them cook a little less than al dente. Drain thoroughly and let finish cooking in the sauce covered. It should take about 10 minutes. Right before you are about to serve it add about 2 tbsp. ricotta cheese and 1/4 c. parm cheese. Stir and let cook another 3 - 4 minutes. Top with fresh ripped basil. I don't eat meat, but I do broil some chicken sausage and slice on top for the rest. Oh, Make sure you season the pasta water well.
You can go to http://allrecipes.com/Recipes/Pasta/Main鈥?/a> . They have some good recipies that I use all the time! The Italian Pasta Salad has veggies in it, too! Check it out!
Any good pasta recipes?
What is your favorite past recipe? Anything fairly simple and quick? I love pasta!!Any good pasta recipes?
Hello,Dear I also love Pasta..!! I have plenty of favourite delicious original recepies,but frankly I have not enough time to prepare the complicated ones and when I am ';dying'; for pasta I am byuing a good tomato puree( for pasta)..In some Olive oil I am putting a clove of garlic,pour the puree,add some basil and salvia and some hot pepper..After the pasta os boiled I simply add that mass and I serve it with plenty of parmiggiano cheese..Enjoy!!Any good pasta recipes?
Im a pasta fanatic!! I love the recipe that was given to you with the tomatoe puree.. EXCELLENT! Other than that I grill in a pan some shrimp with garlic and black pepper. once the shrimp are cooked and pink I blend with boiled fettuccini and add light cheese sauce. Enjoy!
Dice half a medium sized onion and 2 cloves of garlic. Let them fry a little bit in oil in a big pan...DONT turn the garlic brown.
Chop up about 4 or 5 medium size zucchini. Add them to the pan, with a good amount of salt. Cook over medium-high heat until soft.
ALWAYS add salt to the pasta water. Like half a handful. When the pasta is done do NOT rinse it. Add all the pasta to the pan with the zucchini and toss over heat. It helps the pasta absorb the sauce you made.
The sauce is good like this, but I like to add ricotta cheese too. When the pasta is just about done, add 4 or 5 spoonfulls of the pasta water to the ricotta cheese and stir it until it becomes creamy. Then after you toss the pasta in the zucchini turn off the heat and add the ricotta. Mix it all together.
I'm an american who married an italian and we live now in italy...i had to learn this stuff and that's my favorite dish! It's stupid easy, and you can alternate it...sometimes i add chopped up celery to the onions and garlic, gives it a different little flavor. Or use parmesean instead of ricotta, and add breadcrumbs to it. Makes it nice and heavy.
I use 4-5 zucchini to feed two of us. :)
Hope that helps!
pasta roni any of the dishes are good and it takes aprox 30 min
Penne with Broccoli
1 bunch fresh broccoli (don't use frozen!), cut bite-sized
4-6 oz dried penne pasta depending on how big a serving you want
4 TBSP olive oil (not vegetable or corn oil)
2 TBSP chopped fresh garlic (or the minced that comes in jars)
Salt, pepper and crushed red pepper flakes to taste
-Bring a pot of water to a boil. Place the broccoli in a strainer or colander and put it into the boiling water, colander and all. This way you can use the water to cook the pasta too and not dirty more pots or have to wait for more water to boil.
-Leave the broccoli in the water just for a few minutes till it turns dark green; it should still be very crunchy. Lift the colander/strainer out and set the broccoli aside to drain.
-Cook the pasta according to the box's instructions.
-When the pasta is almost done, heat the oil in a large saute pan/skillet and add the garlic; saute breifly and add the broccoli
-Drain the pasta and add it to the pan with the garlic and broccoli
-Add salt, pepper and crushed red pepper flakes to taste and toss well
-Serve with grated parmesan on top
-Serves 2
-This is very versatile; you can add shrimp, chicken, mushrooms, spinach... whatever you like!
go to allrecipes.com!
If you're making tomato-based sauce, just make sure you use whole tomatoes and shred a couple carrots into it along with what-ever else you like in your sauce. DE-LISH!
Cut up green olives, put it in the pasta with some parmesean cheese. I've been sick of red sauce lately and that's what I've been having.
Chicken Pasta Primavera Recipe
2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups)
1 lb. boneless, skinless chicken breasts or tenders, cubed
2 garlic cloves -- minced
2 T. butter
1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 t. salt (I used Kosher and used less!)
1/4 t. pepper
Cook pasta according to pkg. directions.
Meanwhile, in a large skillet, saut茅 chicken and garlic in hot butter until chicken is no longer pink.
Add thawed vegetables and stir around. Add cream and cook until everything is heated and vegetables are tender.
Drain pasta and add to the skillet. Stir in Parmesan, salt and pepper. Cook and stir until heated through and slightly thickened. Serve immediately.
Pasta is one of my favorite foods....
Here's one if u like cold pasta (i luv this dish):
CLASSIC ITALIAN PASTA SALAD
Ingrediants:
8 ounces rotelle or spiral pasta, cooked and drained
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and muchrooms)
1/2 cup cubed cheddar or mozzarella cheese
1/3 cup sliced pitted ripe olives (optional)
1 cup Wish-Bone 庐 Italian Dressing
Directions:
1. In large bowl, combine all ingredients except Wish-Bone 庐 Italian Dressing. Add Dressing; toss well. Serve chilled or at room temperature.
NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
Put the water on for the pasta.
While waiting for the water to reach a boil, chop up tomatoes (canned is fine), onions, and some garlic, and cook them in a frying pan over medium heat. Add other vegetables/meats that you have handy (I've even done this with lunchmeat and/or eggs) and season to taste. I tend to use soy sauce and chinese 5-spice, myself, since I like Asian food, but I've also done it with a more Italian style seasoning.
When the water boils, put in the pasta. By the time that the pasta is cooked, you should have a light and chunky sauce ready. Drain the pasta, put it in the frying pan with the sauce, stir them together and plate your dinner. Enjoy!
I mix my own sauce and it does not take that long, but I just like to take my time with it:
1 can of Hunt's tomatoe sauce
2 table spoons full of Ragu traditional beef flavor sauce
1/2 an onion chopped
Black pepper
1 tsp curry
salt
1/2 green pepper chopped
1 cup ground beef cooked
I fry the onions in 1 table spoon of oil with the peppers mix all sauce together, add pepper curry salt, and the beef, let sauce boil for a few minutes.
and I usually use some middle eastern cooking spices called ';Baharat'; about 1/2 table spoon.
Use it with your cooked pasta.....yummmmmm gooood.
FIESTA LASAGNE
Recipe By :
Serving Size : 8
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Pieces Lasagne, uncooked
8 oz Canned diced green chilies
2 c Low-fat cottage cheese
1/2 ts Ground cumin
1 t Chili powder
18 oz Tomato sauce
12 oz Lean ground beef
-- browned and drained
8 oz Picante sauce
1 c Frozen corn -- thawed
1 bn Scallions -- sliced
2 c Grated Cheddar cheese
- sharp, low-fat
-(1/2 cup reserved
-for the top)
1 c Low-fat sour cream -- OR...
1 c -Plain, low-fat yogurt
-(reserved for the top)
1/3 c Green olives
Prepare lasagne according to package directions;
drain. Stir the diced chilies into the cottage cheese.
Preheat oven to 350 degrees F. In a medium bowl, mix
cumin, chili powder, tomato sauce and picante sauce.
Spread 1/2 to 1 cup of the tomato sauce mixture over
the bottom of a 9 x 13 x 2-inch baking dish. Place
three pieces of lasagne on top of sauce. Spread half
of the cottage cheese on the lasagne and sprinkle half
each of the ground beef, corn, scallions and Cheddar
cheese. Repeat layering, beginning with sauce. Place a
layer of lasagne on top. Pour remaining sauce over
lasagne. Cover with aluminum foil and bake for 30
minutes. Uncover, top with sour cream, Cheddar cheese
and olives. Re-cover and continue baking for 15
minutes. Let stand 15 minutes before serving.
NOTE: If you prefer not to cook lasagne, add 1 cup
water to tomato sauce and continue as above. When
lasagne is assembled, cover and refrigerate at least
six hours before baking.
Each serving provides: 385 Calories; 33.6 g Protein;
37 g Carbohydrates; 12 g Fat; 50.8 mg Cholesterol;
1516 mg Sodium. Calories from Fat: 28%
I like to grind some basil, tarragon, and oregano and start to cook it in a sauce pan. When you start to smell the fragrence, add 2 tbsp of good olive oil and simmer for a few minutes. Toss your pasta in infused oil. Super easy and pretty tasty.
Go to food network.com and look up everyday Italian. Giada has great recipes.
There's thousands of pasta recipes my dear! but I encourage you to find them in google.com or ask.com! I bet you'll find many of them, plus they'll be jummy and great to cook! good luck!
If you like shrimp, boil your favorite pasta, separate pan take shrimp, lemon pepper, and lots of garlic ~ mix ~ you can also add red pepper and diced tomatoes as well fry in hot pan and pour over pasta. Takes maybe 15 min prep and 25 minutes you are eating.
2 cups spaghetti sauce (your favourite bottled or homemade)
1 cup light sour cream or sour cream
1 lb penne
salt
fresh ground pepper
freshly grated parmesan cheese
Combine spaghetti sauce and sour cream.
Cook over low heat.
Cook pasta until al dente.
Drain well.
Toss penne with hot sauce on large serving platter.
Add salt%26amp; pepper to taste.
Sprinkle with parmesan.
Hello,Dear I also love Pasta..!! I have plenty of favourite delicious original recepies,but frankly I have not enough time to prepare the complicated ones and when I am ';dying'; for pasta I am byuing a good tomato puree( for pasta)..In some Olive oil I am putting a clove of garlic,pour the puree,add some basil and salvia and some hot pepper..After the pasta os boiled I simply add that mass and I serve it with plenty of parmiggiano cheese..Enjoy!!Any good pasta recipes?
Im a pasta fanatic!! I love the recipe that was given to you with the tomatoe puree.. EXCELLENT! Other than that I grill in a pan some shrimp with garlic and black pepper. once the shrimp are cooked and pink I blend with boiled fettuccini and add light cheese sauce. Enjoy!
Dice half a medium sized onion and 2 cloves of garlic. Let them fry a little bit in oil in a big pan...DONT turn the garlic brown.
Chop up about 4 or 5 medium size zucchini. Add them to the pan, with a good amount of salt. Cook over medium-high heat until soft.
ALWAYS add salt to the pasta water. Like half a handful. When the pasta is done do NOT rinse it. Add all the pasta to the pan with the zucchini and toss over heat. It helps the pasta absorb the sauce you made.
The sauce is good like this, but I like to add ricotta cheese too. When the pasta is just about done, add 4 or 5 spoonfulls of the pasta water to the ricotta cheese and stir it until it becomes creamy. Then after you toss the pasta in the zucchini turn off the heat and add the ricotta. Mix it all together.
I'm an american who married an italian and we live now in italy...i had to learn this stuff and that's my favorite dish! It's stupid easy, and you can alternate it...sometimes i add chopped up celery to the onions and garlic, gives it a different little flavor. Or use parmesean instead of ricotta, and add breadcrumbs to it. Makes it nice and heavy.
I use 4-5 zucchini to feed two of us. :)
Hope that helps!
pasta roni any of the dishes are good and it takes aprox 30 min
Penne with Broccoli
1 bunch fresh broccoli (don't use frozen!), cut bite-sized
4-6 oz dried penne pasta depending on how big a serving you want
4 TBSP olive oil (not vegetable or corn oil)
2 TBSP chopped fresh garlic (or the minced that comes in jars)
Salt, pepper and crushed red pepper flakes to taste
-Bring a pot of water to a boil. Place the broccoli in a strainer or colander and put it into the boiling water, colander and all. This way you can use the water to cook the pasta too and not dirty more pots or have to wait for more water to boil.
-Leave the broccoli in the water just for a few minutes till it turns dark green; it should still be very crunchy. Lift the colander/strainer out and set the broccoli aside to drain.
-Cook the pasta according to the box's instructions.
-When the pasta is almost done, heat the oil in a large saute pan/skillet and add the garlic; saute breifly and add the broccoli
-Drain the pasta and add it to the pan with the garlic and broccoli
-Add salt, pepper and crushed red pepper flakes to taste and toss well
-Serve with grated parmesan on top
-Serves 2
-This is very versatile; you can add shrimp, chicken, mushrooms, spinach... whatever you like!
go to allrecipes.com!
If you're making tomato-based sauce, just make sure you use whole tomatoes and shred a couple carrots into it along with what-ever else you like in your sauce. DE-LISH!
Cut up green olives, put it in the pasta with some parmesean cheese. I've been sick of red sauce lately and that's what I've been having.
Chicken Pasta Primavera Recipe
2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups)
1 lb. boneless, skinless chicken breasts or tenders, cubed
2 garlic cloves -- minced
2 T. butter
1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 t. salt (I used Kosher and used less!)
1/4 t. pepper
Cook pasta according to pkg. directions.
Meanwhile, in a large skillet, saut茅 chicken and garlic in hot butter until chicken is no longer pink.
Add thawed vegetables and stir around. Add cream and cook until everything is heated and vegetables are tender.
Drain pasta and add to the skillet. Stir in Parmesan, salt and pepper. Cook and stir until heated through and slightly thickened. Serve immediately.
Pasta is one of my favorite foods....
Here's one if u like cold pasta (i luv this dish):
CLASSIC ITALIAN PASTA SALAD
Ingrediants:
8 ounces rotelle or spiral pasta, cooked and drained
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and muchrooms)
1/2 cup cubed cheddar or mozzarella cheese
1/3 cup sliced pitted ripe olives (optional)
1 cup Wish-Bone 庐 Italian Dressing
Directions:
1. In large bowl, combine all ingredients except Wish-Bone 庐 Italian Dressing. Add Dressing; toss well. Serve chilled or at room temperature.
NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
Put the water on for the pasta.
While waiting for the water to reach a boil, chop up tomatoes (canned is fine), onions, and some garlic, and cook them in a frying pan over medium heat. Add other vegetables/meats that you have handy (I've even done this with lunchmeat and/or eggs) and season to taste. I tend to use soy sauce and chinese 5-spice, myself, since I like Asian food, but I've also done it with a more Italian style seasoning.
When the water boils, put in the pasta. By the time that the pasta is cooked, you should have a light and chunky sauce ready. Drain the pasta, put it in the frying pan with the sauce, stir them together and plate your dinner. Enjoy!
I mix my own sauce and it does not take that long, but I just like to take my time with it:
1 can of Hunt's tomatoe sauce
2 table spoons full of Ragu traditional beef flavor sauce
1/2 an onion chopped
Black pepper
1 tsp curry
salt
1/2 green pepper chopped
1 cup ground beef cooked
I fry the onions in 1 table spoon of oil with the peppers mix all sauce together, add pepper curry salt, and the beef, let sauce boil for a few minutes.
and I usually use some middle eastern cooking spices called ';Baharat'; about 1/2 table spoon.
Use it with your cooked pasta.....yummmmmm gooood.
FIESTA LASAGNE
Recipe By :
Serving Size : 8
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Pieces Lasagne, uncooked
8 oz Canned diced green chilies
2 c Low-fat cottage cheese
1/2 ts Ground cumin
1 t Chili powder
18 oz Tomato sauce
12 oz Lean ground beef
-- browned and drained
8 oz Picante sauce
1 c Frozen corn -- thawed
1 bn Scallions -- sliced
2 c Grated Cheddar cheese
- sharp, low-fat
-(1/2 cup reserved
-for the top)
1 c Low-fat sour cream -- OR...
1 c -Plain, low-fat yogurt
-(reserved for the top)
1/3 c Green olives
Prepare lasagne according to package directions;
drain. Stir the diced chilies into the cottage cheese.
Preheat oven to 350 degrees F. In a medium bowl, mix
cumin, chili powder, tomato sauce and picante sauce.
Spread 1/2 to 1 cup of the tomato sauce mixture over
the bottom of a 9 x 13 x 2-inch baking dish. Place
three pieces of lasagne on top of sauce. Spread half
of the cottage cheese on the lasagne and sprinkle half
each of the ground beef, corn, scallions and Cheddar
cheese. Repeat layering, beginning with sauce. Place a
layer of lasagne on top. Pour remaining sauce over
lasagne. Cover with aluminum foil and bake for 30
minutes. Uncover, top with sour cream, Cheddar cheese
and olives. Re-cover and continue baking for 15
minutes. Let stand 15 minutes before serving.
NOTE: If you prefer not to cook lasagne, add 1 cup
water to tomato sauce and continue as above. When
lasagne is assembled, cover and refrigerate at least
six hours before baking.
Each serving provides: 385 Calories; 33.6 g Protein;
37 g Carbohydrates; 12 g Fat; 50.8 mg Cholesterol;
1516 mg Sodium. Calories from Fat: 28%
I like to grind some basil, tarragon, and oregano and start to cook it in a sauce pan. When you start to smell the fragrence, add 2 tbsp of good olive oil and simmer for a few minutes. Toss your pasta in infused oil. Super easy and pretty tasty.
Go to food network.com and look up everyday Italian. Giada has great recipes.
There's thousands of pasta recipes my dear! but I encourage you to find them in google.com or ask.com! I bet you'll find many of them, plus they'll be jummy and great to cook! good luck!
If you like shrimp, boil your favorite pasta, separate pan take shrimp, lemon pepper, and lots of garlic ~ mix ~ you can also add red pepper and diced tomatoes as well fry in hot pan and pour over pasta. Takes maybe 15 min prep and 25 minutes you are eating.
2 cups spaghetti sauce (your favourite bottled or homemade)
1 cup light sour cream or sour cream
1 lb penne
salt
fresh ground pepper
freshly grated parmesan cheese
Combine spaghetti sauce and sour cream.
Cook over low heat.
Cook pasta until al dente.
Drain well.
Toss penne with hot sauce on large serving platter.
Add salt%26amp; pepper to taste.
Sprinkle with parmesan.
Looking for a pasta salad recipe?
i am trying to find a pasta salad recipe that has chunks of cheese in it and some kind of cheese sauce please helpLooking for a pasta salad recipe?
i can share you mine, here it is:
seafood pasta salad-
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.
If texture is dry add more dressing, top with tomatoes and parmesan cheese.
This is a creamy pasta salad but I prefer this to the ones with oily dressings. You can also substitute small frozen shrimp, (be sure they are thawed and well drained on paper towels or the salad will be watery.
If I'm in a real hurry I skip the fresh vegetables and use Kraft's Peppercorn Pasta Salad Mix. I add extra dressing and cheese and tomatoes. Hope this helps, and hope you enjoy this cool summer dinner!Looking for a pasta salad recipe?
THEY HAVE WONDERFUL RECIPES-HONEST
(m)
Chillin' Out Pasta Salad
8 ounces (21/2 cups) medium shell pasta
1 (8-ounce) carton plain nonfat yogurt (1 cup)
2 tablespoons spicy brown mustard
2 tablespoons salt-free herb seasoning
11/2 cups chopped celery
1 cup sliced green onion
1 pound cooked small shrimp
3 cups coarsely chopped tomatoes (about 3 large)
Cook pasta according to package directions. Drain; cool.
In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours.
Just before serving, stir in shrimp and tomatoes.
Makes 4 (3/4 cup) servings.
Approximate nutrition analysis per serving:
140 calories
1 g fat
19 g carbohydrates
60 mg cholesterol
135 mg sodium
1.3 g fiber
PASTA SALAD
(4 - 6 Servings)
12 oz. pork luncheon meat
2 celery stalks
2 red-skinned apples
4 sweet dilled pickles
2 cups cooked pasta (shells, spirals or bows)
1/4 cup sliced stuffed olives
2 anchovy fillets (option)
2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper
1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and
pickles. Chop anchovy fillets (optional) - add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
Good luck...
Cook spiral pasta, 1 bag. While cooking, chop up the following veges.:
red onion ( to taste)
gr. pepper (half)
2 med tomatoes or sun-dried toms.
After pasta is cooked/cools, in seving bowl,mix with veges., add cut up pieces of 2 mozzarella cheese sticks or grated parmesan %26amp; a can of sliced black olives, mix with vinagarette dressing, balsamic, etc. Enjoy, pretty easy too!cosmetics company
i can share you mine, here it is:
seafood pasta salad-
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.
If texture is dry add more dressing, top with tomatoes and parmesan cheese.
This is a creamy pasta salad but I prefer this to the ones with oily dressings. You can also substitute small frozen shrimp, (be sure they are thawed and well drained on paper towels or the salad will be watery.
If I'm in a real hurry I skip the fresh vegetables and use Kraft's Peppercorn Pasta Salad Mix. I add extra dressing and cheese and tomatoes. Hope this helps, and hope you enjoy this cool summer dinner!Looking for a pasta salad recipe?
THEY HAVE WONDERFUL RECIPES-HONEST
(m)
Chillin' Out Pasta Salad
8 ounces (21/2 cups) medium shell pasta
1 (8-ounce) carton plain nonfat yogurt (1 cup)
2 tablespoons spicy brown mustard
2 tablespoons salt-free herb seasoning
11/2 cups chopped celery
1 cup sliced green onion
1 pound cooked small shrimp
3 cups coarsely chopped tomatoes (about 3 large)
Cook pasta according to package directions. Drain; cool.
In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours.
Just before serving, stir in shrimp and tomatoes.
Makes 4 (3/4 cup) servings.
Approximate nutrition analysis per serving:
140 calories
1 g fat
19 g carbohydrates
60 mg cholesterol
135 mg sodium
1.3 g fiber
PASTA SALAD
(4 - 6 Servings)
12 oz. pork luncheon meat
2 celery stalks
2 red-skinned apples
4 sweet dilled pickles
2 cups cooked pasta (shells, spirals or bows)
1/4 cup sliced stuffed olives
2 anchovy fillets (option)
2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper
1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and
pickles. Chop anchovy fillets (optional) - add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
Good luck...
Cook spiral pasta, 1 bag. While cooking, chop up the following veges.:
red onion ( to taste)
gr. pepper (half)
2 med tomatoes or sun-dried toms.
After pasta is cooked/cools, in seving bowl,mix with veges., add cut up pieces of 2 mozzarella cheese sticks or grated parmesan %26amp; a can of sliced black olives, mix with vinagarette dressing, balsamic, etc. Enjoy, pretty easy too!
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.
= = = =
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:)
= = = =
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.
============
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.
=========
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).
==================
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
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.
= = = =
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:)
= = = =
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.
============
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.
=========
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).
==================
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
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