I use small, penne pasta (little tubes). Once it's cooked and drained, mix in some pesto sauce, and some plump raisins. It's also very good with chunks of chicken. Everyone thinks the raisins sounds horrible in it, but then they try it and they like it!! Just try it once, if you like it, then you have something new to add to your pastas, it's quick, simple, inexpensive, and makes the pasta a little sweet. It's very good!! If you don't like it, then at least you've tried it. And it was cheap so don't feel bad about wasting it.Good recipes for pasta that is simple?
Buy whatever pasta you fancy ( I like angel hair or bow ties) and boil them until they are finished. Drain water, but don't rinse noodles. Add 1 block of softened Philadelphia Cream Cheese, 2 table spoons of butter, margarine, or olive oil and a half cup of milk. Let simmer while stirring occasionally until cheese has melted. Stir in some chives, parsley, and Mrs. Dash. If you eat meat, then prepare a few pieces of cut up sauteed boneless chicken breasts before hand and then add them in with the seasonings. If you are a vegetarian, then substitute the chicken with steamed broccoli and spinach. Top with shredded mozzarella and Parmesan cheeses and finely crumbled bread crumbs. Believe you me, it tastes awesome.
here's a simple recipe for a good tomato pasta sauce.
Heat a couple of teaspoons of olive oil in a pan. Peel 2 cloves of garlic and throw them in the oil - let them cook for a while so the garlic flavour gets into the oil, then take them out and throw them away.
Take a large can of crushed tomatoes and a small can of diced tomatoes and add them to the pan. Bring to the boil and let it simmer for 45 minutes to an hour, stir occasionally. If you want to add some salt, pepper %26amp; italian seasoning that would be fine.
By the end the sauce is going to reduce down until it is nice and thick. Pour it over pasta and enjoy.
Preparation - Easy
Serves 4
Originating in the province of Roma-Lazio, this dish is so easily prepared that the delicious result is a surprise. The key ingredient, Pecorino romano cheese, comes from the milk from the flocks of sheep that pasture on the hills around Rome. Peccorino romano, sharp and hard, is an essential part of a great many dishes originating in Rome and is used both in sauces as well as at the end of a meal.
1/2 cup Pecorino romano cheese, grated, very finely
salt and freshly ground black pepper
1 lb spaghetti, or linguine
6 quarts water
Cook the pasta, and when ready, drain, but not too thoroughly. Make sure to reserve about a 1/4 cup of the cooking liquid.
Place immediately into a warm bowl.
Sprinkle with the pecorino cheese and a generous amount of freshly ground black pepper mixing as you do so to prevent the cheese from clumping.
Add a tablespoon of the hot cooking liquid as you mix, until the desired moistness is achieved.
Serve immediately.
You might like to drizzle a little extra-virgin olive oil along with the water. Or, if you prefer the olive oil can be added individually to taste.
Hint: If you do not have Pecorino, use Parmesan instead. However, the Parmesan does not have as strong and as sharp a taste as pecorino.
A fresh tomato salad is a perfect accompaniment to this dish
Good Luck
';Tuna Skillet Supper'; - 4 to 6 servings
1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
8 oz. cream cheese
1 cup milk
8 oz. spiral-shaped pasta; cooked and drained
2 cups frozen peas
2 (6 oz.) cans tuna or shrimp; drained
In blender, combine dressing mix, cream cheese and milk. Pour over pasta, peas and seafood in large skillet. Cook over low heat until hot.
Shrimp in Love
1/4 cup uncooked linguine
1 cup frozen raw shrimp, thawed and cleaned
1 (8 ounce) can diced tomatoes, drained
1/4 cup dry white wine
2 cloves minced garlic
1/4 cup cream cheese
1 cup torn fresh spinach leaves
Cook pasta according to package directions.
Meanwhile, cook and stir shrimp, tomatoes, garlic, white wine and cream cheese in a large skillet on medium to high heat 3-4 minutes, or until shrimp are cooked through and sauce is well blended.
Drain pasta. Place in a large bowl. Add spinach and mix lightly.
Add shrimp mixture and toss to coat.
Makes 2 servings.
This is fabulous and fast! I add a little bit of crushed red pepper flakes to it to add a little extra kick. The cream cheese blends better if it is room temperature.
St. Louis Blues Pasta
Serves 6-8
# 1 lb. Penne or other medium pasta shape
# 1/2 lb. bacon
# 4 cloves garlic, chopped
# 1 cup onion, chopped
# 1 tsp. salt
# 1 lb. collard greens, chopped and rinsed
# 1 14.5 oz. can chicken broth
# 1 tbsp. wine vinegar
# 1 tsp. hot pepper sauce
# 1/2 cup Parmesan cheese, grated
Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Saut茅 garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with Parmesan cheese and chopped bacon. Serve immediately.
Hot Sausage Pasta
Serves 8
# 1 lb. Bow Ties or other medium pasta shape
# 1 lb. hot turkey sausage
# 1 16 oz. container of light sour cream
# 1 tsp. garlic salt
# 1 4 oz. can chopped green chilies, drained
# 1 15.5 oz. can red kidney beans, rinsed and drained
# 1 15 oz. can garbanzo beans, rinsed and drained
# 1 3.8 oz. can sliced black olives
# 4 green onions, whites and tops, chopped
# 2 medium size tomatoes, chopped
# tortilla chips (optional)
Cook pasta according to package directions, drain. Meanwhile, brown sausage in a skillet, breaking up with a fork while cooking. When done, remove from heat and add sour cream, garlic salt, and green chilies to sausage. In a large bowl, combine pasta, sausage mixture, and remaining ingredients. Serve warm with tortilla chips and sliced avocado on the side.
Mexican Frittata
Serves 4
# 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
# 1 8-oz. carton egg substitute
# 1 cup evaporated skim milk
# 1 cup shredded, reduced-fat Cheddar cheese
# 1 4-oz. can chopped green chillies, drained
# 1/2 cup sliced scallions
# 1/2 tsp. ground cumin
# 1/2 tsp. salt
# Vegetable oil cooking spray
# Salsa for topping
Combine first 8 ingredients in a large bowl; set aside.
Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately.
Curried Pasta with Chicken and Fruit
Serves 4
# 1 pound Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
# 12 oz. cooked chicken or turkey, cut into 1/2-inch pieces
# 3 cups seedless red grapes
# 1 20-oz. can pineapple chunks packed in water, drained
# 1/2 cup non-fat mayonnaise
# 2 tbsp. lemon juice
# 1/4 cup frozen orange juice concentrate, thawed
# 1 tbsp. curry powder
# 1 bunch scallions, sliced
Prepare pasta according to package directions. While pasta is cooking, toss chicken, grapes and pineapple together in a large bowl.
In a medium bowl, stir together mayonnaise, lemon juice, orange juice concentrate and curry powder. When pasta is cooked, drain well and stir into fruit mixture. Stir dressing into pasta and fruit and mix well. Sprinkle scallions over salad and serve.
Beer Brat Pasta
Serves 10-12
# 1 lbs. Rigatoni or other medium pasta shape
# 15 oz. fresh bratwurst
# 1/2 cup beer
# 1-1/2 cups low-fat cheddar cheese
# 2 sweet red peppers, coarsely chopped
# 1 cup onions, coarsely chopped
# 4 garlic cloves, chopped
# 1/2 cup fresh basil
# 1 tbsp. olive oil
Preheat oven to 425掳F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally.
While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.
Floribbean Pasta Risotto with Shrimp %26amp; Black Beans
Serves 6-8
# 1 lb. Orzo
# 1 tbsp. oil
# 1 large onion, chopped
# 1 medium red bell pepper, chopped
# 2 large garlic cloves, minced
# 2 14.5 oz. cans of fat-free, reduced sodium chicken broth
# 2 cups orange juice (from carton)
# 1/4 cup cooking sherry
# 2 tsp. caribbean jerk seasoning
# 1-1/2 lbs. medium shrimp, shelled and deveined
# 1 15 oz. can black beans, drained and rinsed
# 1/4 cup chopped fresh cilantro
Cook pasta according to pasta directions. While pasta is cooking, heat oil in large deep skillet over medium heat. Add onion, red bell pepper, and garlic; saut茅 until tender, about 4 minutes. Stir in orzo, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to a boil, stirring frequently. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
Stir in shrimp and black beans; simmer 2 minutes more. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed and pasta has the creamy consistency of risotto; stir in cilantro.
Bon Appetit!!!!
Everyday Easy Lasagna
A pound of ground beef OR two handfulls sliced pepperoni
Peppers with pepperoni/onions with beef
3 cups pasta sauce, 1 cup water
shredded mozzerella cheese
Brown meat and sliced veggies in a bit of oil in a large skillet
Stir in sauce and a couple handfulls shredded mozzerella cheese
Layer with oven-ready lasagna noodles in a 9x13 in. pan, top with more cheese and bake at 400掳 for 30 min.
CAPRESE PASTA, WITH RAW TOMATOES, BASIL AND MOZZARELLA
Serving Size : 4
Best if you can let the ingredients marinate for at least an hour before you serve the dish.
1 1/2 lbs fresh, ripe tomatoes, coarsely chopped
8 oz fresh mozzarella cheese cut into 1/2 inch cubes
4 T extra virgin olive oil, the best you can get
1 t red wine vinegar
1/2 cup fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb pasta, preferably penne (spaghetti will do)
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepper peperoncino(optional)
An hour or so before your meal, using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper)in a deep bowl. Season to taste with salt and freshly ground black pepper. Cover with a clean dishcloth and let it sit at room temperature for an hour or so. Add the basil and toss well. Cook the pasta, remove when al dente, with a bite to it. Drain the pasta and return to the warm pasta pot. Pour on the tomato mixture and toss. Check again for seasoning. Place in serving bowl and serve.
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Spinach Shrimp Fettuccine
Serving Size : 8
1 pound uncooked fettuccine
1 pkg (6 oz) baby spinach
4 garlic cloves, minced
2 tbls olive oil
1 lb uncooked medium shrimp, peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese
Cook fettuccine according to pkg. Meanwhile, in a large skillet, saute spinach and garlic in oil for 2 minutes or until spinach begins to wilt.
Add shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with Parmesan cheese.
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Asparagus Fettuccine
To trim asparagus, you can cut off the dry, coarse-looking base or simply break off the tough end of each spear by bending it gently until it snaps. It will break at the point where the tender part ends and the tough part begins.
1 lb. asparagus, ends trimmed
2 Tbs. olive oil
2 garlic cloves, minced
1/4 cup dry white wine
4 Tbs. (1/2 stick) unsalted butter
Zest of 2 lemons
Salt and freshly ground pepper, to taste
1 lb. fettuccine
1/4 cup chopped fresh chives
1 cup grated Parmigiano-Reggiano cheese
In an asparagus pot or steamer filled halfway with boiling salted water, add the asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the asparagus into 1 1/2-inch lengths; set aside.
In a large saut茅 pan over medium heat, warm the olive oil. Add the garlic and cook for about 1 minute. Add the wine, bring to a boil and cook until almost evaporated. Add the asparagus, butter and lemon zest, reduce the heat to medium-low and cook until the butter melts. Season with salt and pepper.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the cooking water.
Transfer the pasta to a serving bowl. Add the asparagus sauce and chives and toss to coat. Add the reserved cooking water if the pasta seems dry. Pass the cheese at the table. Serves 4 to 6
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Bow Ties Alle Portofino
Size : 6
1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked
1 pound medium fresh shrimp, peeled and deveined, or 1 pound small frozen shrimp, thawed
12 sun-dried tomatoes, drained and cut into strips
8 fresh plum tomatoes, cut into small cubes
2 bunches arugula, cleaned and torn into bite-sized pieces
6 sprigs fresh Italian parsley, coarsely chopped
1/2 small bunch fresh basil, leaves picked and coarsely chopped
1/4 cup olive or vegetable oil
Juice of one lemon
Salt and freshly ground black pepper to taste
Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil.
When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately.
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FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE
Serving Size : 6
When tossed with the warm pasta, the blue cheese melts into a silky sauce.
1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise
4 tablespoons olive oil
1 cup fresh breadcrumbs made from French bread
1 1/2 pounds farfalle (bow-tie) pasta
2 pounds thin asparagus, trimmed, cut diagonally into 11/2-inch pieces
1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces
Preheat oven to 375掳F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.
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Antipasto Pasta Salad
Serves 8
1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 12-oz. jar roasted red peppers, rinsed, drained, cut into thin strips
1 12-oz. jar marinated artichoke hearts, drained, coarsely chopped
1 cup diced Muenster, brick or Provolone cheese
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup low-fat Caesar or Italian salad dressing
Freshly ground black pepper
Sliced pepperoncini peppers (optional)
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. Drain pasta; rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.
1 Lb. angel hair pasta
1 cup pine nuts
3-4 portabella mushrooms, sliced
2-3 tbsp olive oil
1/2 stick BUTTER
cook pasta in boiling water.
Toast pine nuts in olive oil. Add butter and cook mushrooms. Add a pinch or two of salt. Add cooked pasta. Grate some parmesan cheese and toss. Enjoy.
Add either olive oil or pasta water while tossing to moisten.
2 words....ramen noodles...
Chicken and Bow Tie Pasta:
Prep: 10 min., Cook: 30 min. Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor--and using just one pot makes for easy cleanup.
1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
8 ounces uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package pasteurized prepared cheese product, cubed
Garnish: chopped fresh parsley
Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.
Yield: Makes 4 servings
Orzo (rice shaped pasta) cooked with chicken broth
Add 2 cans of salmon
Stir
http://busycooks.about.com/od/pastawiths鈥?/a>
Here is a whole list of easy sauces, you should also consider this book
http://www.amazon.com/While-Pasta-Cooks-鈥?/a>
It is one of my favorite books in my collection
Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
1 lb. fettucine or other long noodle,cooked and kept warm
Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over pasta.
angel hair pasta, cook and toss with herbs, olive oil, salt, pepper, cubed tomato's, minced garlic, and Parmesan cheese.
I AM
Chicken Pecan Fettuccine
1 lb Fettuccine, already cooked according to box directions.
1/4 cup olive oil (replaces 1/4 cup butter)
1 20oz pkg of chicken breasts boneless.... cut into dice.
seasoning salt and pepper
3 cloves of garlic chopped
cook until chicken is brown with the salt pepper and garlic. Add to this:
2 8 oz pkg of sliced mushrooms (try baby ports yum)
1 bunch green onions diced up (about a cup)
1/2 cup cooking sherry (I use cheap stuff)
Let all this go til chicken is done and mushrooms and onions soft too. Then;
In a dutch oven size pot (I use same pot I made my pasta in) add:
2 cups of cream
1 stick of butter (sorry guys)
1 cup of grated cheese (parm or romano)
lots of fresh chopped parsley
On Low,Stir constantly, when cheese is just melted in add the fettuccine noodles in and combine with sauce well.
Then pour contents of skillet (chicken mixture) over the pasta and sauce and combine all that.
To finish, toast your pecans by tossing them in a hot dry small skillet or saucepan until you can just smell them roasting. You have to constantly be tossing them so they don't burn. Pour your pecans over hot pasta mix and serve right from your dutch oven pan just like I did.
Mozarella Pasta Bake Recipe~~~~~~鈾?br>
1/2 lb. frozen Ground Turkey, thawed
1 cup spaghetti sauce
1 1/2 cups cooked elbow macaroni*
1 Tbsp. Grated Parmesan Cheese
3 KRAFT 2% Milk Mozzarella Singles with Added Calcium
Cook turkey in skillet until cooked through; drain.
Stir in spaghetti sauce, macaroni and Parmesan cheese. Spoon into 8'; square baking dish.
Bake at 375掳F for 10 minutes or until thoroughly heated. Top with 2% Milk Singles; continue baking 3 to 4 minutes or until cheese is melted.
Cook 3/4 cup elbow macaroni as directed on package in order to get 1-1/2 cups cooked macaroni.
toodles~~~脺
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