Does anyone have any quick and tasty pasta recipes?

Thanks in advance :)Does anyone have any quick and tasty pasta recipes?
I like to cook my pasta as instructed, about two mins towards the finish add a chopped onion, red and yellow pepper into the pan then drain and stir in a very big dollop of soft cheese like philadelphia with herbs. Or try substituting the peppers for some chopped cherry tomatoes and a big dessert spoon of green pesto! Lovely!!!!Does anyone have any quick and tasty pasta recipes?
creamy fettucine....bacon bits,shallots(spring onions),diced red capsicum,sliced mushrooms,fried scarmbled eggs(optional),cup grated tasty cheese,600ml cream....fry bacon,shallots,mushrooms..then add capsicum...fry and scramble eggs in seperate pan then add to other mixture...add cream,cook i minute..add tasty cheese..mix through...mmmmm....cook pasta then serve sauce over top....yum yum..enjoy...quick and easy too....
Onion Spaghetti





INGREDIENTS


2 tablespoons olive oil


4 large onions, sliced


2 cloves garlic, crushed


1 tablespoon tomato paste


1 (14.5 ounce) can whole peeled tomatoes


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


1 tablespoon chopped fresh basil


1/4 cup water


1 pound spaghetti





DIRECTIONS


Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.


While sauce is simmering, 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.


Toss sauce with hot pasta.
http://www.ilovepasta.org/
PASTA WITH A KICK





1 lb bow-tie pasta


boiling water


spinach


carrots


broccoli


garlic bread


fettucini sauce


green beans





Boil bow-tie pasta according to package directions until done.


Drain.





Add spinach, carrots, and/or broccoli mix, then stir in fettucini sauce.





Allow to cool then put the pasta on the garlic bread and drizzle with garlic powder, not too much; only a tiny bit.





Next, arrange green beans around the side.





Enjoy!
Here's an easy and quick one and really yummy!


Saute some garlic in Olive Oil, until just golden.


Add 1 can of crushed Tomatoes, about 2 tbsp. of Olive Oil, a bit of S %26amp; P, a dash of Red Pepper, and a small am't of sugar.and simmer for about 1/2 hour.





Cook some Linguine or Taglarini, or any pasta of your choice.





Then add as much fresh Basil as you like, and simmer for another 10 minutes. Then add the sauce to your cooked Pasta.


(opt..you can serve grilled chicken on top of this dish)





A popular Italian restaurant that I go to, serves this and I always get it when I go there. I .asked them what was in it, they told me and I make it at home, too.
Get some smoked mozzarella! Grate it, and mix into sturdy hot pasta (like penne) with about 1/2 cup pasta cooking water, some chopped cooked veggies (like tomatoes, asparagus, spinach, mushrooms, whatever). Easy and delicious.
INGREDIENTS


2 cups heavy whipping cream


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh thyme


2 teaspoons salt


2 teaspoons ground black pepper


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped green onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta


DIRECTIONS


Cook pasta in a large pot of boiling salted water until al dente.


Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


Drain pasta. Serve sauce over noodles.








IT'S SO GOOD YOU SHOULD TRY IT
Quick, Easy -N- Fast Fettuccine Alfredo With Peas and Prosciutto Recipe





3 1/2 C. chicken broth


2 C. milk


3/4 lb. dried fettuccine


1 1/2 C. (10 oz. package) frozen petite peas


1 oz. thin-sliced prosciutto


1 1/2 t. cornstarch


1 C. sour cream


1/2 C. grated Parmesan cheese


1/4 t. freshly grated nutmeg or ground nutmeg


salt and pepper





In a 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan). Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.





Meanwhile, separate prosciutto slices and cut crosswise into 1/4 -inch-wide strips.





In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste. Stir until well-blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.





Makes 4 servings.
Artichoke Pasta





Spaghetti boiled done, drained


1 stick butter


1 tbs olive oil


2 tbs flour


2 cloves garlic minced


1/4 cup fresh parsley


1 can artichokes, cut them in quarters


1/2 cup pitted black olives cut them in half


parmesan


1 cup chicken stock.


Salt and pepper to taste


Salami





Fry garlic and parsley in butter and oil mix, add flour, fry a minute or two, add hot broth, add artichokes, olives, simmer till thickened. Add pasta in, simmer a minute or two more.


Pass the parmesan and salami.
put some olive oil and garlic, salt and pepper in a deep frying pan saute and then add one can crushed tomatoes with some fresh basil let it cook for at lest 30min on med. while you boil the pasta drain pasta add to you sauce cook together for a min or 2 plate it sprinkle some pramagono regeano on too and enjoy....
These are both really quick and great in the summer!..I make them both all the time...very easy!





I use this one as a main dish usually, but I have also used it as a side with grilled chicken and fish:





Lemon Linguine


1 pound linguine


2/3 cup olive oil


2/3 cup grated Parmesan


1/2 cup fresh lemon juice (about 3 lemons)


Salt and freshly ground black pepper


1 tablespoon lemon zest


1/3 cup chopped fresh basil leaves





Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.





Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.





Linguine with Fresh Tomatoes


For tomato sauce:


2 cups seeded, and coarsely chopped tomato


1/2 cup extra virgin olive oil


1 cup firmly packed fresh basil leaves, minced


1 cup firmly packed fresh parsley leaves, minced


3 tablespoons freshly grated Parmesan


3 garlic cloves, or to taste, minced


2 teaspoons salt


1 pound linguine


Fresh parsley to garnish





Make tomato sauce:


In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.


In large pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Return water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, stirring occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.





Enjoy!