Does any one have a good and interesting pasta recipes?

i dont need something complicated. i dont have mayo though. im getting sick of the same old boring pasta. and also i am eating it for lunch so not with tomato sauce because that is more of dinner. i am NOT a picky eater and am open to different nationalities of pasta alsoDoes any one have a good and interesting pasta recipes?
Zesty Feta and Shrimp Summer Pasta Salad --








.INGREDIENTS


2 skinless, boneless chicken breast halves


1 (16 ounce) package uncooked farfalle (bow tie) pasta


1/2 pound frozen cooked cocktail shrimp


1 (2.25 ounce) can diced black olives, drained


1 pint cherry tomatoes


1/2 cup baby carrots, chopped


1 cucumber, diced


1/2 cup balsamic vinegar


1 (6 ounce) package feta cheese, crumbled


salt-free seasoning blend to taste








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).





2.Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.





3.Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.





4.In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.








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Spinach Basil Pasta Salad --








.INGREDIENTS


1 (16 ounce) package bow tie pasta


1 (6 ounce) package spinach leaves


2 cups fresh basil leaves


1/2 cup extra virgin olive oil


3 cloves garlic, minced


4 ounces prosciutto, diced (or bacon)


salt and ground black pepper to taste


3/4 cup freshly grated Parmesan cheese


1/2 cup toasted pine nuts








..DIRECTIONS


1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.





2.Toss the spinach and basil together in a large bowl.





3.Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.








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Sesame Pasta Chicken Salad --








.INGREDIENTS


1/4 cup sesame seeds


1 (16 ounce) package bow tie pasta


1/2 cup vegetable oil


1/3 cup light soy sauce


1/3 cup rice vinegar


1 teaspoon sesame oil


3 tablespoons white sugar


1/2 teaspoon ground ginger


1/4 teaspoon ground black pepper


3 cups shredded, cooked chicken breast meat


1/3 cup chopped fresh cilantro


1/3 cup chopped green onion








..DIRECTIONS


1.Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.





2.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 pasta, and rinse under cold water until cool. Transfer to a large bowl.





3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.





4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.Does any one have a good and interesting pasta recipes?
Clam sauce over pasta





2 stalks celery chopped


2 beef bouillon


2 carrots chopped


1 lb portabella's sliced


fresh Italian parsle


2 14.5oz cans diced tomatoes basil,garlic,


1 onion chopped


2-8oz jars marinated artichokes'; drained


2-3 tbles oil


6 cans chopped clams drained


5 cloves garlic minced


2pts heavy cream





Fettuccine





Saute celery,carrots,parsley,and onion in oil.


Add garlic add the juice from 3 cans of the clams ';discard the juice from the other 3 cans.';


Add the bouillons, as they dissolve, add the portabellas, and tomatoes with juices,then add the artichokes.


Cook for 15 mins. Add the clams from the 6 cans, cook for 5 mins.


Slowly add the cream and allow the mixture to thicken.


serve over the pasta
Pasta, but no tomato sauce. OK. Try this ...





CARBONARA SAUCE





Enough for pasta for 2





INGREDIENTS





4 slices of cooked ham


100g of closed cup mushrooms


2 cloves of garlic


1 onion


1 tablespoon of olive oil


1 tablespoon of flour


150ml carton of single cream


1 teaspoon of mixed herbs


Ground pepper to taste





METHOD





Cut the ham into 1cm (½ inch) pieces. Wipe the mushrooms clean. Cut the ends off the stalks and chop them into slices. Peel the garlic and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.





Put the oil into a frying pan on a medium heat. Add the onion and garlic. Cook for a couple of minutes until the onion has gone soft. Stir frequently to stop it sticking. Add the mushrooms, stir and cook for a couple more minutes. Add the flour and stir until it has absorbed the oil and juices in the pan. Add the cream, ham and herbs. Season with the pepper. Stir and cook for about a minute until it has made a smooth sauce.





ADDITIONS %26amp; ALTERNATIVES





Use bacon or a gammon steak, cut into 1cm (½ inch) pieces and added at the same time as the onion and garlic, instead of the cooked ham.





Use button mushrooms instead of closed cup mushrooms. Don’t use open cup mushrooms, as the brown underside discolours the sauce.





Use crème fraîche instead of the cream.





TIPS





A dairy-based sauce like this should traditionally be served with long, thin egg pasta, like tagliatelle. However, it is also served with long, thin plain pasta, like spaghetti.





Always “take the pasta to the sauce”. Put the pasta in the pan with the sauce and stir together until thoroughly coated.





HISTORICAL NOTES





This dish was unknown before the Second World War, when many Italians were eating eggs and bacon supplied by the Allied troops. It also became popular with the Allied troops stationed in Italy. Upon their return home, they tried to recreate the dish, but somehow it lost the eggs and gained the cooked ham, cream sauce and mushrooms. Meanwhile, the Italians substituted the bacon for home produced pancetta.
Shrimp with Angel Hair





50-60 medium shrimp


1 (16 ounce) package raw spinach


1 cup portabella mushroom (chopped)


1/4 cup pine nuts


1 tablespoon shallot


6 garlic cloves, minced


2 cups butter


2 cups cooked angel hair pasta


1/2 cup heavy cream





Place cream and one stick of butter in a sauce pan.


Bring to a boil stirring frequently.


Turn down heat to a simmer and reduce by half.


Place mushrooms in a sauce pan with half of a stick of butter and a 1/2 tsp of salt.


Cover and cook until tender (3 minutes).


Place one stick of butter into another skillet and melt.


Add 2 cloves of minced garlic and add spinach.


Sauté spinach on medium high until done (about 3 minutes). Also make sure to stir during duration of cooking time.


Roast pine nuts by putting them on a pan and placing them in the oven on 350°.


Roast for about 2-3 minutes until golden brown.


Finally add remaining butter to another skillet and add shallots, remaining garlic, and shrimp.


Sauté shrimp until thoroughly cooked and all sides are pink.


Here is the fun part!


Grab a big serving bowl.


15Add the angel hair pasta, spinach and shrimp into the bowl without draining shrimp or spinach.


Drain the mushrooms and toss into the bowl.


Add pine nuts and pour cream sauce over the mixture.


Salt and pepper to taste and serve





I also like to squeeze a half lemon over each plate before serving.





To make a prettier presentation you can add Angel Hair to each plate, top with spinach, then mushrooms, then shrimp. Lightly sprinkle the pine nuts and then pour cream sauce on top. Sqeeze lemon juice on each plate and serve!
chicken pasta with mushroom %26amp; cream sauce





ingredients:-





- 4 - 5 medium mushrooms


- 400 gms pasta


- Butter


- Garlic cloves


- Chicken breasts (4-5 pieces)


- Salt %26amp; pepper


- Whipping cream 250 gms


Directions:





- cut the mushroom into big pieces %26amp; add 2 - 3 minced garlic cloves with 1 table spoon of butter, salt %26amp; pepper put on the cook on medium heat with the lead on, after the mushroom suck all the juice then its ready.





- chicken breasts that are cut into pieces around 3X3 cm until put on a pan with 1 table spoon of vegetable oil until they are cooked %26amp; golden in color (add them to the mushroom)





- add whipping cream to the above %26amp; put to boil then turn of the heat





- Boil some pasta and add them to all the above





Present the dish with some parsley on the top %26amp; enjoy





Bon apetit
Super good and you can make a lot of it the night before and pack it up for lunches for the next week.





Pasta with Garlic, Fennel and Roasted Red Pepper





* 3 large cloves garlic, sliced thin


* 4 tablespoons olive oil


* 1 cup sliced fennel


* 1 red bell pepper, cut into strips


* 1/4 teaspoon dried red pepper flakes


* 1/2 cup chicken broth


* 1/2 pound penne, cooked and drained


* Snipped fennel fronds


* Freshly grated Parmesan cheese





Directions





In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.
Chopped olives, anchovies and peppers with EVOO stirred into cooked pasta is good.


Or, halved cherry tomatoes, torn basil leaves and tuna with EVOO.


Pesto and chunks of cheese is tasty.


Shredded ham, cooked peas and slices of tomato.


Sliced mozzarella, sun dried tomatoes and chili.


Panfied bacon, diced chicken, cream and black pepper.
Well my famous mac and cheese is awesome..





first you boil your elbow noodles/spaghetti, then you cut up a block of velveta cheese and sharp cheese, and cheddar, then you drain the pasta, add butter, half and half, put all the cheese in the pan to melt it and mix with the pasta. then you put it in a glass cookware pan and put breadcrumbs and crunch up some french's onion and put it on top. bake for 30 minutes and enjoy =]
Ham and Noodles





1 ham steak cut into chunks


1/2 onion chopped


1 stick of butter


2 cloves of garlic chopped


1lb of egg noodles (cooked)


Parmesan cheese and extra garlic poweder (Optional)





Melt the butter in a large fry pan. Add the ham and cooked until almost caramelized. Add onions and cook until translucent. Add the garlic and simmer for a minute or two. Add the noodles and simmer another few minutes.
Check my blog. I make a lot of pasta http://my-italian-cooking.com/?