Pasta recipes?

pasta recipes, simple and cheap please.Pasta recipes?
SPINACH CHICKEN PASTA (VERY EASY)





4 chicken breasts


16 oz. chopped frozen spinach


16 oz. Alfredo Sauce


4 cups of any pasta noodles


2 tablespoons olive oil


2 tablespoons parsley, for decoration


season as desired





Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.


Combine noodles, spinach and chicken in skillet and simmer over low heat.





Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.





Bon Appetit!





or





EASY PASTA





1 pkg. pasta (Ziti, Rigatoni)


1 can Del Monte Italian stewed tomatoes


1 can Del Monte Italian zucchini


1 sm. can tomato sauce


Parmesan cheese





Pour into saucepan: tomatoes, zucchini and tomato sauce. Heat thoroughly. Cook pasta as directed. Pour tomato mixture over pasta and top with cheese. Excellent and so easy, plus low fat!





or





EASY PASTA CASSEROLE





Salt and cook until tender, 8 ounce of any pasta. Drain and pour into 8 inch square baking dish. Stir in 1 can cream of mushroom soup and 1/2 can water. Add chopped red and green peppers. Add diced cooked ham, or diced chicken, or sliced hot dogs. Sprinkle with 1/4 cup grated cheese. Top with buttered bread crumbs. Bake at 350 degrees for 20 minutes. (A good way to use leftover ham or chicken.)





or





EASY - PASTA FAGIOLI





1/2 c. olive oil


1 sm. onion


1 clove garlic


1 (16 oz.) can crushed tomatoes


Parmesan cheese


Parsley


Basil


Water


1/2 lb. Ditalini #24


Salt and pepper





In a saucepan saute onions and garlic in oil until slightly browned. Add tomatoes and beans, cook 1/2 hour. Add parsley and basil to taste. Cook macaroni according to package. Drain about half of the water, leave the rest in the pasta. Add bean mixture, sprinkle with cheese. Serve hot.





or





EASY CHICKEN CACCIATORE





2 1/2 - 3 lb. broiler-fryer, cut up


2 tbsp. olive oil


2 (14 1/2 oz.) cans Italian style stewed tomatoes


1 (6 oz.) can tomato paste


2 c. sliced mushrooms


1 c. sliced zucchini


1 tsp. basil, crushed


Hot cooked pasta





Brown chicken in oil, 10 minutes, turning occasionally; drain. Add tomatoes, tomato paste, mushrooms, zucchini and basil. Salt and pepper to taste. Cover and simmer 25 minutes. Serve over pasta.





ENJOYPasta recipes?
This is my favorite lazy night dinner.





12 oz. pasta of any kind


A tub of pesto


Grated Parmesan
Summer Spaghetti Salad





16 oz. mozzarella cheese


5 ripe tomatoes, peeled, seeded and coarsely chopped


1 C. fresh basil leaves, coarsely chopped


1 large clove garlic, pressed


2 T. salt


1 T. olive oil


16 oz. thin spaghetti


salt and pepper





Bring a large pot of water to a boil.





Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.





When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.





Serves 4 to 6.





Ruffled Pink Pasta Recipe





1/2 medium onion, chopped


1/2 t. dried basil


2 T. olive oil


1 lb. Italian-style chicken sausage, cut into 1/4-inch rounds


1 lb. campanelle pasta


8 oz. whole-milk ricotta


16 oz. plain canned tomato sauce





Saute the onion in the olive oil until lightly browned. Then add the quarter-inch rounds of chicken sausage and brown.





While you are doing this, cook the pasta in boiling water. Drain the pasta and place in a warm bowl. Add the ricotta and tomato sauce and mix well. Add the hot sausage, onion, and basil, toss, and serve.





Serves 4-6.








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.
1 lb pasta


Cook till done, drain REALLY well.





1 tblsp butter


1/2 cup halved cherry tomatoes


1/2 cup baby spinach or arugula


Toss with hot pasta until spinach is wilted





Salt and pepper to taste


Parmesan cheese to taste
I like to make an old Hungarian ';leftover'; dish they call it Perkert (sp), that's how it sounds so that's how I spell it.





You take leftover ham and cut into 1 inch or 1/2 inch cubes.





Use one medium onion quartered and slivvered, sautee in a frypan with a little butter until transparent.





Add the ham with 2 tbs paprika, salt and pepper to taste and brown until heated through.





Cook one lb of elbow macaroni (or desired pasta) and drain. While still hot, add ham/onion mixture. Yummy
1 small box of spaghetti noddles


1 Jar of Prego Alfredo sauce


2-3 boneless chicken breast





Cook noddles as directed on box


Then I cube up chicken and cook it in a small amount of oil,, until done.


Then add the chicken and cheese sauce to the noddles.


I serve it with garlic bread.


Its yummy, easy, and very quick to make.


Prego also has other sauces that you can use as well
Here's super cheap one:


Pasta for 4.


11 ounces of spaghetti


half cup of good olive oil


3 pieces of garlic - sliced (not mashed or chopped)


1 small hot pepper (optional)


Grated cheese (optional)


2 table spoon chopped parsley (optional)





Throw a small fist full of rock (cooking) salt in to a pot of abundant boiling water... when the water come back to a boil toss your pasta in and stir once.


In a heavy pan heat up the olive oil (don't get it smoking hot) and put the garlic and pepper in. Let the garlic tan. If it goes black at all you've over cooked it and you'll have to chuck it out and start again. I usually let the garlic start to sizzle and turn the flame off. As soon as it starts stops sizzling I turn the heat back up again and do this maybe 3 times and it's ready.


Strain your pasta when you decide it's cooked, serve 4 portions in warm bowls and spoon the oil mix on. You may want to garnish with the parsley. If you鈥檝e got cheese you can use it. You need to spoon the oil mixture on ASAP so as not to let the pasta stick.


This is great dish to make up when you鈥檝e come back after a night of drinking... or a cheap way to have spaghetti with friends.


PS - use more oil if you desire. You can even pour in on the pasta ';raw';, that is - straight from the bottle.
Pasta and Brie





One pound of pasta (Ziti, penne, something like that)





One pound of brie





Three chopped tomatoes





One pound of back, cut into bits, fried and drain.





Two sticks of butter.





Salt, pepper, fresh parsley.





Cook the pasta and drain.





Place all the other ingredients in a large bowl. When the pasta has drained, simply dump it over the other ingredients and mix until the brie, butter etc are incorporated. This is an INCREDIBLE recipe.