PASTA recipes
Pasta
- Lettuce keeps better if you store in refrigerator without washing
first so that the leaves are dry. Wash the day you are going to use.
- Do not use metal bowls when mixing salads.
Use wooden, glass or china.
- Stuff a miniature marshmallow in the bottom of a sugar cone to
prevent ice cream drips.
- To keep potatoes from budding, place an apple in the bag with the
potatoes.
- Don't throw out all that leftover wine: Freeze into ice cubes for
future use in casseroles and sauces.
- If you have a problem opening jars: Try using latex dishwashing
gloves. They give a no-slip grip that makes opening jars easy.
- Add a little lemon and lime to tuna to add zest and flavor to tuna
sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich
instead of tomatoes. Use mustard instead of mayo to cut the fat
and add a tang.
- Instead of the water your recipe calls for, try juices, bouillon,
or water you've cooked vegetables in. Instead of milk, try
buttermilk, yogurt or sour cream. It can add a whole new flavor
and improve nutrition.
- Steak Sauce With A Kick: Deglaze your frying pan (after searing your
New York steaks) with brandy. Add two tablespoons of butter, a little
white wine and a splash of Grand Marnier. Serve over steaks -
you'll never use steak sauce again.
*PASTA*
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Capellini Primavera
1/2 cup (1 stick) butter
1-1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half
lengthwise before slicing)
1 teaspoon minced garlic
1-1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese
Melt butter in Dutch oven over medium heat. Saute onions, carrots and
broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2
minutes. Add all remaining ingredients except pasta and cheese; stir well.
Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender
and flavors are well blended. Serve over cooked angel hair pasta. Top with
Parmesan cheese. Makes 4 to 6 generous servings.
Capellini Primavera
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Cavatini
1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni - sliced thin - then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 - 16 oz. jar meat flavored Prego sauce
Melt margarine over medium high heat in a skillet. Add onions, peppers, and
garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to
box directions. Heat sauce and combine with cooked hamburger and cooked
sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish.
Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables,
1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella
cheese over top. Bake at 350F for about 45 minutes or until cheese is
melted.
Cavatini
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Coq Au Vin Pasta
2 lbs. pasta, any kind
1-1/2 lbs. ground turkey
1 cup butter
1 cup of flour
1/2 cup parsley
8 slices of cooked bacon, chopped
1/2 cup Brandy
12 whole mushrooms
6 green onions, diced
1 bay leaf
2 garlic cloves, minced
2 cups white wine
1 tsp. thyme
Salt & Pepper
In medium bowl mix together turkey, salt and pepper and shape into meat
balls. Coat with flour. In large fry pan, heat butter and place all the
meatballs (if they fit) into fry pan and brown. When meat is totally cooked
remove from heat. Repeat with remaining meatballs. Add in the brandy,
parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme. Simmer
for 20 minutes. Meanwhile, cook pasta according to package directions.
Return meatballs to frying pan and cook until warmed through. Serve over
pasta with a baby greens salad and vinagrette.
Coq Au Vin Pasta
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Dijon Chicken Pasta
Dijon Pasta Sauce:
1 clove garlic, pressed
1/2 teaspoon olive oil
1 cup strained fat-free yogurt*
2 tablespoons cornstarch
1 cup evaporated skim milk
1/4 cup fat-free milk
2 teaspoons Grey Poupon Dijon mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
dash ground black pepper
1-1/2 tablespoons fresh parsley, chopped
* make the strained yogurt by pouring a large container of plain
yogurt into a coffee filter placed in a metal steamer basked or
strainer. Overnight, the liquid whey will drain from the yogurt,
leaving a thick, cheeselike substance in the strainer. Measure
this thick stuff for the recipe and toss out the liquid.
Chicken Spice Blend:
2 teaspoons salt
1 teaspoon paprika
fat-free butter-flavored spread or spray
4 skinless chicken breast fillets
1/2 teaspoon dried thyme
dash or two ground black pepper
1 pound package penne pasta
3 to 4 quarts water
Garnish:
1 small tomato, diced
fresh parsley, chopped
Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce
by first saut ing the pressed garlic in the olive oil in a medium saucepan.
Saute only for a minute or two over medium heat. Do no let the garlic brown
or it will become bitter. Remove pan from heat. Combine strained yogurt with
cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and
mustard, and mix. Pour mixture into saucepan and place it back over heat.
Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add
parsley and turn heat to low, stirring often. As sauce cooks, prepare the
Dijon Chicken Pasta
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An Introduction To E-Cookbooks
chicken by combining all of the spice blend ingredients in a small bowl. Rub
a light coating of butter-flavored spread or spray over each breast, and
sprinkle some of the spice blend over both sides of each chicken breast.
Cook the chicken on the grill for 4 to 5 minutes per side. Turn the chicken
at a 45 degree angle halfway through the cooking time on each side, so that
you get crisscrossed grill marks on the surface. While chicken is grilling,
prepare pasta by bringing 3 to 4 cups of water to a boil in a large pan. Add
pasta to the water and cook for 12 to 15 minutes or until pasta is tender.
Strain. Divide strained pasta into four portions on four plates, and pour a
generous portion of the sauce over the pasta. Sprinkle some diced tomato
over the pasta on each plate. Sprinkle some additional fresh parsley over
the pasta. Slice each chicken breast across the grain, and arrange each
sliced breast on top of the pasta on each plate, being careful to retain the
shape of the chicken breast as you position it.
Dijon Chicken Pasta
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Fettuccine Alfredo
8 oz. cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup butter or margarine
1/2 cup milk
8 oz. fettuccine, cooked and drained
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring
constantly until smooth. Toss pasta lightly with sauce, coating well.
Leftovers can be frozen.
Fettuccine Alfredo
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Greek-Style Penne
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta
in large pot of boiling salted water until just tender but still firm to
bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss
to coat. Season to taste with salt and pepper and serve.
Greek-Style Penne
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Ham And Asparagus Fettuccine
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente. Stir asparagus into pot in the last five
minutes of cooking; drain. While pasta is cooking, heat butter and cream in
a medium saucepan over medium heat. When mixture begins to bubble, stir in
Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture
thickens, stirring occasionally. Stir in ham and heat through. Toss pasta
and asparagus with sauce and serve immediately.
Ham And Asparagus Fettuccine
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Linguini With Clam Sauce
1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine
Bring a large pot of salted water to a boil, add linguini and return water
to a boil. Let linguini cook until al dente; drain well. In a large skillet,
saute the onion and garlic in olive oil until the onions are translucent.
Drain the cans of minced clams, reserving half of the juice. Stir the clams,
reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20
minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam
sauce over the linguini and serve.
Linguini With Clam Sauce
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Manicotti Alla Romana
2 tablespoons olive oil
1/2 cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup grated Parmesan cheese
Heat oil in a large skillet over medium heat. Saute onions until
translucent. Saute garlic for 1 minute and stir in ground beef. Cook until
well browned and crumbled. Season with salt and set aside to cool. Cook
spinach according to package directions. Meanwhile, bring a large pot of
lightly salted water to a boil. Add manicotti shells and parboil for half of
the time recommended on the package. Drain and cover with cool water to stop
the cooking process and prevent the shells from cracking. To the ground beef
mixture add the cooked spinach and ricotta cheese. When the mixture is cool,
add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13
inch baking dish. Gently drain the manicotti shells and carefully stuff each
one with the meat and cheese mixture; place shells in prepared dish. Lightly
cover the dish with plastic wrap or a clean, damp towel to prevent shells
from cracking. Preheat oven to 350F. Prepare the white sauce by melting the
butter in a small saucepan over medium heat. Stir in flour and chicken
bouillon. Increase heat to medium-high and cook, stirring constantly, until
it begins to bubble. Stir in half and half and bring to a boil, stirring
frequently. Cook for 1 minute, stirring constantly. Remove from heat and
stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle
spaghetti sauce over the white sauce, trying to layer the sauces without
mixing. Cover and bake for 40 minutes. Remove from oven, uncover and
sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Manicotti Alla Romana
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Mexican Manicotti
1 lb. lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and
sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.
Mexican Manicotti
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One Pot Tuna Pasta
8 oz. elbow macaroni, uncooked
1 large can white albacore tuna packed in water, drained
1/4 chopped cup fresh parsley
2 1/2 cups water
2 chicken bouillon cubes
1/8 teaspoon pepper
1 teaspoon fresh basil
1 - 4 oz. jar pimento
1 - 9 oz. package frozen cut green beans
1 cup milk
4 oz. Cheddar cheese, grated
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart
pot. Gradually add pasta so that water continues to boil. Cover and simmer
for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced
pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or
until pasta and beans are tender. Stir in cheese, tuna and parsley until
cheese is melted. Serve immediately.
One Pot Tuna Pasta
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Rigatoni Ala Vodka
2 lbs. rigatoni
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1-1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped
In a medium sauce pan, heat oil until hot. Add garlic and saute until golden
brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook
over medium heat, stirring occasionally, until thoroughly heated. Add heavy
cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni
according to package instructions (do not overcook). In a mixing bowl,
combine drained pasta with cream sauce. Mix thoroughly. Transfer to a
serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve
immediately.
Rigatoni Ala Vodka
139
Triple Cheese Macaroni
8 ounces elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped parsley
1/4 teaspoon sugar
Pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon ranch seasoning
10 ounces sharp cheddar cheese, grated
5 ounces Monterey Jack cheese, grated
5 ounces Parmesan cheese, grated
Preheat the oven to 350F. Cook the macaroni according to package directions,
drain and set aside. In a large mixing bowl, beat the eggs. Add the milk,
half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and
mix until well blended. Add the macaroni, cheddar, Monterey Jack and
Parmesan cheeses and mix until fully incorporated. Pour into a large baking
dish. Cover the dish with plastic wrap, then cover with aluminum foil and
bake for 30 to 35 minutes.
Triple Cheese Macaroni
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