Pasta Recipes
Erik Said:
Does anyone have fancy pasta recipes that do not contain tomato sauce?We Answered:
2 lbs. fresh fettucini1 large bunch fresh basil, chopped
5-6 Tomatoes chopped
3-4 cloves garlic finely chopped
Good quality olive oil
Salt and Pepper to taste
Cook fresh pasta, put in your bowl. Add all the ingredients (while pasta is hot) and you have a fresh tasting yummy pasta for all.
Naomi Said:
Pasta recipes?We Answered:
Summer Spaghetti Salad• 16 oz. thin spaghetti, broken
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 cucumber, seeded and diced
• 1 each red and green pepper, diced
• 8 oz. Italian salad dressing
• 2 tablespoons Parmesan cheese
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons poppy seeds
• 1/2 teaspoon paprika
• 1/4 teaspoons celery seed
• 1/8 teaspoon garlic powder
• Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Cody Said:
What are some easy to make pasta recipes?We Answered:
Broccoli & Bow TiesKosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
--Ina Garten, "Barefoot Contessa Family Style" cookbook
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Pasta, Pesto, & Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
¼ cup good olive oil
1½ cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1¼ cups good mayonnaise
½ cup freshly grated Parmesan
1½ cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
--Ina Garten
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Szechuan Noodles
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
--Ina Garten
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Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
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Spaghetti Factory Mizithra Cheese Sauce
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup grated hard Mizithra Cheese (can substitute Romano)
White Pepper to taste
On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.
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Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
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New SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
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Tortellini Salad
9 oz cheese tortellini cooked and cooled
1 cup julienned ham
3/4 cup frozen baby peas thawed
1/2 cup swiss cheese cubed
2 Tbsp minced green onions
1 Tbsp minced parsley
2 cups ranch dressing
Mix together and serve.
Shirley Said:
Does anyone know any good vegan/ vegetarian pasta recipes?We Answered:
Get together garlic, onions, bell peppers, mushrooms, chick peas, maybe some tomato and broccoli too. Start with some extra virgin olive oil and whatever type of long pasta you like, or some rice. I would also get some salt-free Mrs. Dash for seasoning. Good healthy stuff.Start some water boiling, and add the pasta when it's starting to get a low boil going. Put a little olive oil in a frying pan over medium heat. Make sure it's enough so you'll be able to cook whatever portion of veggies you choose, but not much more, or it'll get too oily. Mince up your garlic, and put it in the oil, then cover while you start cutting up your other stuff. After the garlic has had it's way with the oil for at least 2-3 minutes, you can start adding other stuff. Add the seasoning at this point. I would add the peppers and onions first, because they need longer to cook, and wait a few minutes before adding anything else. Keep the pan covered except while stirring. Personally, I like my broccoli a little crunchy, so it's the last thing I add, but do it to your own taste. When it's all done, just dump the veggies onto your pasta. Yum!
Tommy Said:
pasta recipes?We Answered:
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, sauté 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
Sauté 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!
Chris
Vivian Said:
What are some good seafood pasta recipes?We Answered:
Macaroni Shrimp Salad1 pound short macaroni -- salad type
1 cup sweet pickle relish -- well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento -- drained (2 oz.)
1 can sliced mushrooms -- drained (4 oz.)
1/2 pound tiny salad shrimp -- cooked (about 1
-- cup)
1 1/2 cups salad dressing of your choice -- up to 2
Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.
Combine with remaining ingredients.
Add dressing and stir to blend.
Chill well before serving.
Seafood Pasta Salad
2 cups pasta -- tri-colored spiral
1 cup shrimp -- cooked
1/3 cup green pepper -- diced
1/4 cup carrots -- sliced
1/2 cup zucchini -- sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise
salt and pepper to taste
* cook pasta according to package directions
* 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving
Crabmeat Pasta Salad
12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crabmeat
1 tsp Worcestershire Sauce
dash Tabasco
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain's Creole Seasoning to taste
Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain's Creole Seasoning as desired.
Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crabmeat.
Michele Said:
Pasta Recipes?We Answered:
Enjoy!!!1 Box; (16 oz) of favorite cooked pasta (elbows or rotini)
½ cup Black olives chopped
1 Red or green pepper chopped
½ Onion chopped
2 tablespoon Oregano
½ cup Fat Free or reduced calorie italian style salad dressing; up to 3/4, up to
½ teaspoon Black pepper
First cook the pasta noodles & strain. After the noodles have cooled off, 2nd, combine the rest of ingredients making sure that the noodles are moistened thoroughly (add more salad dressing if necessary). Chill and Serve..