Pasta
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BROCCOLI IN PASTA WITH SWEET TOMATO SAUCE 4 cup broccoli florets 1 tablespoon olive oil 2 garlic cloves, minced 4 large ripe tomatoes, peeled, cored and chopped or 1 28oz can tomatoes, chopped with their juice 2 tablespoon golden raisins, chopped 1/8 teaspoon ground cayenne pepper 1 1/2 tablespoons whole pine nuts or chopped almonds or walnuts 6 oz spaghetti or linquini or small shells 2 tablespoons minced parsley 1/2 cup buttered bread crumbs 1 pound grated or shredded mozzarella or other cheese of choice In large saucepan, cook the broccoli in enough water to cover until just tender. 2-3 minutes. Rinse under cold running water, drain and set aside. In another sacepan, heat the olive oil over moderately low heat for 30 seconds, add the garlic and cook uncovered, until golden. about 3 minutes. Add the tomatoes, raisins, cayenne pepper and simmer uncovred for 15 minutes. Add pine nuts and summer 5 minutes longer. Add a bit of salt if needed to suit your taste. Meanwhile cook spghetti according to package directions in salted water. Drain well and place in a large baking pan or casserole dish. Add the cooked broccoli to the warm tomato sauce, tossing to heat through and pour over pasta. Sprinkle over with cheese, then bread crumbs, and parsley. Put in preheated moderate oven, 350 deg for 1/2 hour till cheese is melted and top slightly browned. |
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Bow Tie Cajun Pasta 2 boneless skinless chicken breast halves, cut into thin strips 2 tsp. cajun seasoning 1 tbl. margarine 8 slices each green and sweet red pepper 4 large fresh mushrooms sliced 1 green onion, sliced 1 tb. cornstarch 2 cups half and half, divided 1/4 tsp dried basil 1/4 tsp lemon-pepper seasoning 1/4 tsp. salt 1/8 tsp. garlic powder 1/8 tsp. pepper 4 oz. bow tie pasta, cooked and drained Grated Parmesan cheese Fresh parsley Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, saute chicken in margarine until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce heat. Mix cornstarch with a little half and half, and add along with remainder of half and half and seasonings; heat through. Add cooked pasta and toss; heat through. Transfer to serving dish and sprinkle with Parmesan cheese. Garnish with chopped red pepper and snipped fresh parsley. NOTE: The fat content has been reduced by 1/2 from the original by cutting the margarine in half and using half and half instead of heavy cream. |
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1 lb. ground beef 3 cloves of garlic, minced 1 30-32 oz. jar of spaghetti sauce (Plain sauce is fine, but if you want to get creative, use a sauce with added ingredients, such as mushrooms.) 8 oz. lasagne, uncooked (approximately 1/2 box) 4 cups (2 lbs.) ricotta cheese 2 cups (8 oz.) shredded mozarella cheese 1/2 cup grated Parmesan cheese 4 eggs whites 1 tablespoon chopped fresh oregano 1 teaspoon salt 1/4 teaspoon pepper COOKING DIRECTIONS: Brown ground beef in 3 quart saucepan with minced garlic; drain. Add spaghetti sauce and simmer for 10 minutes. Cook lasagne according to package directions; drain. Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine cheeses, egg whites, parsley, basil, oregano, salt, and pepper for filling. Pour about 1/2 cup meat sauce on bottom of 13" x 9" baking pan. Arrange 4 pieces of lasagne lengthwise over sauce, overlapping edges. Spread 1/3 of the cheese filling evenly over lasagne and cover with about 1 cup meat suace. Repeat layers of lasagne, cheese, and meat sauce twice. Top with a layer of lasagne and remaining meat sauce; sprinkle with additional parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees for 30 minutes (until hot and bubbly). Remove foil and bake for 10 more minutes, until lightly browned. Allow to stand for 10 minutes before cutting for easier handling. 10 to 12 servings. |
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1 15 oz. package Ricotta Cheese 1 32 oz. jar of your favorite spaghetti sauce 1/2 cup parmesan cheese 2 Tb dried parsley 2 cups mozzarella cheese 1 package of manicotti shells Cook the manicotti shells in boiling water until they are tender but not totally cooked through. In a small bowl combine the mozzarella cheese, ricotta cheese, parmesan cheese and parsley. Mix with a spoon until well blended. Heat up the spaghetti sauce in a medium size pan and season to taste (I usually add basil, oregano, and garlic powder). Spread the sauce sparingly over the bottom of a 9 x 13 pan. Stuff the shells with the mixture of cheeses and place in the pan. When the pan is full, (or you have run out of cheese mixture), pour the remaining sauce over the shells. Cover the pan with aluminum foil and put in a pre-heated 350 degree oven for 45 minutes. Then take off the foil and cook for 15 minutes longer. Let it cool slightly before heating because otherwise the cheese oozes out of the shells before you can get them on a plate. P.S. Before stuffing the shells with the cheese mixture, remove them from the boiling water and place them spaced apart on wax paper. This allows them to cool so you don't burn your hands when you stuff them. |
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Here is a VERY simple and fresh/tasty recipe you can make in 15 minutes. Especially good for hot days. Angel Hair with Balsamic tomatoes --------------------------------- 1 teaspoon minced garlic 1 teaspoon olive oil 5-6 Roma tomatoes, chopped 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 c. chopped fresh basil 1/2 lb angel hair pasta (uncooked) Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar in a non-reactive bowl and set aside for 10 minutes, stirring occassionally. Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 min. for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese. |
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1 lb Pasta (Bowties, Penne, Rigatoni) 3 Garlic cloves, finely chopped 2 Italian sweet sausages 10 oz. White mushrooms - sliced 1/3 C. romano cheese - grated (Locatelli is the best brand) 1/3 C. Parmesan cheese (Parmesan Reggiano is best) Boil pasta until al dente- Reserve 3/4 C. pasta water. While boiling pasta: Heat a heavy-bottomed saucepan and add sausage-Break into small pieces as it cooks.>br> Add garlic. Saute for 3 minutes, stirring often. Add sliced mushroom and stir. Cook for 8 minutes, or until mushrooms release their juices. Drain pasta, add back to pot. Add mushroom mixture and cheese. Toss well and serve. (If mixture is too dry for your taste, add some of the reserved pasta water). |
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1 package uncooked pasta bows For every 4 cups cooked bows: 2 tablespoons grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon salt Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows, about 1 cup at a time, until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag). |
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Garlic Shrimp and Pasta 1 can (average) Campbell's condensed Chicken Broth 1/2 cup water 2 tbsp. corn starch 2 tbsp. olive oil 4 garlic cloves, sliced thinly or minced 1/4 cup fresh chopped parsley 1/4 tsp. grated lemon peel 1/8 tsp. ground red pepper (cayenne) 1 1/2 lbs. medium shrimp, shelled and deveined 2 tbsp. lemon juice 4 cups hot spaghetti In small bowl, stir together broth, water and cornstarch until smooth; set aside. In 10-inch skillet over medium heat in hot oil, cook garlic, parsley, lemon peel, and red pepper (cayenne) for 1 minute stirring constantly. Add shrimp and lemon juice. Cook just until the shrimp turn pink and opaque--not too long or they will become rubbery. Stir constantly. Gradually add broth mixture to skillet. Cook until mixture boils and thickens, stirring constantly. Toss with spaghetti. Makes 4 servings. |
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Quick Pasta Primavera 16 oz bag frozen Italian-style vegetables 2 tablespoons corn starch 1 1/2 cups vegetable broth 16 ounces spaghetti -- cooked & drained 1 cup grated Parmesan cheese Steam or microwave the vegetables until just tender. Cover and set aside. In a saucepan over medium heat, combine cornstarch with 1/4 cup of the broth. Stir until cornstarch dissolves. Add remaining broth and bring to a boil. Reduce heat, stirring constantly until thickened. In a large serving bowl, toss vegetables, sauce, pasta, and Parmesan cheese. Mix thoroughly and serve immediately. |
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Shells with Tuna, Brocolli and Red Onion 1/4 cup olive oil 1/2 cup medium red onion, cut into thin slices 2 garlic cloves, crushed 1 6 oz. can tuna 3 tablespoons fresh lemon juice 1 tablespoon chopped parsley 1 tablespoon grated lemon zest 1/2 teaspoon dried oregano 1/4 teaspoon coarsely ground black pepper 8 ounces medium shells 2 cups broccoli florets and stems, cut into 1 inch pieces 1. Heat olive oil in a medium skillet over low heat; stir in onion and garlic; saute 2 minutes (garlic shouldn't brown and onion should be slightly crunchy). Remove from heat; add tuna, lemon juice, parsley, lemon zest, oregano, and black pepper. 2. Cook the shells in plenty of boiling salted water for 5 minutes; add the broccoli; cook until pasta is al dente and broccoli is tender, 5 to 7 minutes longer. Remove 1/4 cup of the pasta cooking water and add to tuna sauce. Drain pasta; toss with tuna mixture and serve at once. Makes 4 servings. |
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Ziti Pasta with Italian Sausage 3 hot Italian sausage casings removed 2 teaspoons olive oil 1 small onion, peeled and finely chopped 1 medium clove garlic, peeled and minced 1 sweet bell pepper, red or yellow, seeded and finely chopped 1/2 cup chicken broth 2 1/2 cups ziti pasta (or other tube shape) 1/4 minced parsley 3 tablespoons finely grated Parmesan cheese 1/8-1/4 teaspoon salt Freshly ground black pepper to taste Bring a large pan of water to boil for the pasta. Break up the sausage into small pieces and brown in a heavy skillet. When cooked through remove from the pan and drain the fat. Put the olive oil into the pan. Add the onion and garlic; saute 5 minutes. Add the bell pepper; saute 3 minutes. Put the sausage back into the pan and pour in the chicken broth. Simmer 5 minutes. Cook the pasta according to package directions. Drain and put back into the hot pan. Add the sauce, parsley, Parmesan, salt and pepper. Toss well to coat the pasta and serve. |
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INGREDIENTS 1 lb penne, rotelli, or any mixture of short, stubby pasta 2 small zucchini 1 red bell pepper 1 white or yellow onion 1 carrot 2 tbsp flat-leaf parsley a small handful of fresh oregano 1/4 cup pine nuts 4-6 large, juicy garlic cloves 1/3 cup olive oil (at least virgin of not extra) 1/2 cup grated hard cheese - romano, parmesan, etc. sea salt and freshly ground black pepper to taste PROCEDURE Slice long veggies in half lengthwise and short ones through their "equators." Grill them on both sides over bbq coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside. Crush and chop pine nuts and garlic; cook in the olive oil until golden brown; set aside. Chop the herbs. Grate the cheese. Cook the pasta al dente, drain, put in a large glass or ceramic bowl. Add veggies, herbs, cheese, garlic/pine nuts/olive oil. Toss well. Season to taste with sea salt and freshly ground black pepper (and/or cayenne). Serve with warm, crusty bread and sweet butter. |
