Pasta Recipes?

What's one of your favorite Pasta Recipes....





I'm looking for something NEW to try out.Pasta Recipes?
Shrimp Gambino





Preparation time: 8 minutes


Cooking time: 20 minutes


Makes 2 servings


6 ounces dried linguine


1 tablespoon olive oil


3 cloves garlic, minced


3/4 pound raw, tail-on, peeled shrimp


1 can (14 1/2 ounces) peeled, diced tomatoes,


2 ounces crumbled feta cheese


2 tablespoons fresh minced parsley, optional


Heat oven to 400 degrees. Heat water to a boil in a Dutch oven for pasta. Cook pasta according to package directions until al dente, about 10 minutes; drain. Set aside.


Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add garlic; cook, stirring, until golden and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp begin to turn pink, about 2 minutes. Add tomatoes, stirring to blend; cook 2 minutes.


Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over the top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsleyPasta Recipes?
Just do the aglio olio pasta:





put olive oil in a pan


let it heat up


throw in some peppers and garlic


cook the spaghetti





mix it all up together, it is so simple to make and so delicious


make sure the garlic doesn't burn





Aglio Olio:


1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil


6 to 8 large cloves garlic, crushed and minced


1/2 teaspoon crushed red pepper flakes


1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Coarse salt


1 pound spaghetti, cooked to al dente
STIR FRY:noddles boiled separated. Spring onions, chili peppers, garlic, prawns, chicken breast fry it all. Than add beansprouts, and the noddles. Finally to your taste add salt, black pepper, dark soy sauce, chicken stock .........muumuu!


Hope you like it as much as I do!!!!
shrimp pastas
Try www.foodnetwork.com
If you like garlic this is a really easy and yummy recipe. I just cook whatever kind of pasta I have. I mince some garlic and sautee it in butter, once pasta is done I toss that with the butter and garlic and had parmessan cheese, its very yummy and easy!!!
I cooked Lasagne in a microwave and it turned out wonderful. Made the cheese sauce in microwave as well. Amazing
Not necessarily a ';new'; dish, but definitely one you'll thank me for after trying it!





Here's my recipe, but it's in my head, and you have to kind-of experiment


with the quantities (seasonings), okay?





3 lb. pork spareribs


2 quarts of tomato juice


1 large can tomato paste


1 large onion


premade Italian meatballs


Oregano


Chili Powder (about 1 scant teaspoon)


Paprika


Salt/Pepper


Bay Leaf (2)


Sweet Basil


Garlic salt





Cut spareribs apart into smaller pieces. Brown them in about 1 T.


shortening. Season w/Salt, pepper, paprika, garlic salt. When nearly


browned, add chopped onion - season and brown. Add tomato juice, tomato


paste, about 1/3 can of water, lots of paprika, generous portions of


oregano, sweet basil, garlic salt, and chili powder (about 1 scant


teaspoon). Bring to a boil and then turn down stove to just a simmer, and


cook about 1 1/2 hours, stirring occasionally (uncovered). When sauce has


simmered, and thickened, add meatballs to heat about 1/2 hour prior to


serving. Cook spaghetti separately and salt water liberally. Drain


noodles. You can add some butter to noodles to avoid sticking. Enjoy --


Can add parmesan to top of serving (optional). I like garlic bread with


this, but you don't need much else, unless you want to get a bit of Chianti


Wine, which goes good with Italian food. Plan on having leftovers, as you


will. Be sure to store the meat separate from the sauce. If you store them


together, the sauce will be absorbed into the meat, and there won't be much


sauce. (I learned this from experience).
Lasagna and tortellini are faves in our house.





But here are 3 recipes that are different than the old standards


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Wiggly Chicken Cannelloni...





This is the most brilliantly easy cannelloni recipe imaginable. Also disgustingly fun to make.





3 cups (750 mL) spaghetti sauce, any kind


1 tsp (5 mL) garlic powder


1 lb (500 g) skinless, boneless chicken breasts


14 to 16 uncooked oven-ready cannelloni shells


录 cup (50 mL) water


1陆 cups (375 mL) mozzarella cheese, shredded





Preheat the oven to 350掳F (180掳C).





Pour 1 cup (250 mL) of the sauce into bottom of 8 or 9 in. (20 or 23 cm) square baking dish.





Cut the chicken breasts into long, thin strips. Place in a bowl and sprinkle with the garlic powder and some salt and pepper. Stir to coat.





Now here comes the fun part. (You鈥檝e got to call in the kids for this.) Working with one slimy, wiggly strip of raw chicken breast at a time, stuff each cannelloni shell until it is full of chicken from end to end. It鈥檚 like trying to stuff live slugs into a travel toothbrush tube 鈥?not that I have ever done this personally. (Make sure you remind your kids to wash their hands after handling the raw chicken, and definitely no finger licking!) As each cannelloni shell is filled, place it in the baking dish on top of the sauce. You should have enough chicken to fill 14 to 16 cannelloni shells.





Add water to remaining spaghetti sauce. Pour over the filled cannelloni, covering completely. Sprinkle with shredded mozzarella cheese and cover the baking dish tightly with foil. Bake for 45 minutes, then uncover and bake for 15 more minutes until the sauce is bubbly and the cannelloni are cooked through.





Makes 4 servings.





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Penne with Roasted Vegetables





The beauty of this recipe is that each chunk of vegetable is big enough to retain its own flavour (hey 鈥?your child might actually discover he loves mushrooms!) and can be easily picked out (if necessary, sigh).





1 medium eggplant, peeled and cut into 1 in. (2 cm) chunks


2 small zucchini, cut into 1 in. (2 cm) chunks


1 large red or green pepper (or small one of each), cut into 1 in. (2 cm) squares


2 huge portobello mushrooms (or 3 or 4 smaller ones), stems removed and cut into thick slices


1 medium red onion, cut into 1 in. (2 cm) chunks


4 cloves garlic, chopped


陆 cup (125 mL) olive oil


录 cup (50 mL) balsamic vinegar


1 tsp (5 mL) salt


1 tsp (5 mL) oregano (or Italian seasonings)


录 tsp (1 mL) black pepper


3 cups (750 mL) uncooked penne (or other large shape) pasta (about 375 g) grated Parmesan or Asiago cheese for sprinkling





In a very large bowl, toss together the cubed eggplant, zucchini, red or green pepper, mushrooms and onion. This is especially fun for a kid to do. Pick up and wash off anything that lands in the dog dish.





Add the chopped garlic, olive oil, balsamic vinegar, salt, oregano and pepper. Toss again. Dump out onto a very large roasting pan or cookie sheet so the vegetables are in a single layer. If necessary, you can use two pans to avoid having the veggies all piled up 鈥?they won鈥檛 roast nicely if they鈥檙e crowded. Roast at 425潞F (220潞C) for 40 to 45 minutes, stirring about halfway through the roasting time. The vegetables should be tender and even slightly charred, but not burned to a crisp.





Meanwhile, cook the pasta in a large pot of boiling salted water until tender but not mushy. Drain, then return to the pot. Add the roasted vegetables, scraping in some of the burnt stuff off the bottom, too. Toss to mix, then sprinkle with grated cheese and serve immediately.





Leftovers are delicious served cold or at room temperature as a pasta salad. Throw in a bit more shredded cheese (or crumbled feta), a chopped tomato and a bit more balsamic vinegar. Stupendous.





Makes 4 servings.





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Scrambled Lasagne





Lasagne in 35 minutes flat. Well, sort of lasagne.





陆 lb. (250 g) ground beef


2 cups (500 mL) spaghetti sauce (homemade or not)


1陆 cups (375 mL) water


salt and pepper to taste


6 oven-ready lasagne noodles (the no-boil kind)


1 cup (250 mL) ricotta cheese


1 egg


1陆 cups (375 mL) mozzarella cheese, grated





Crumble the ground beef into a large skillet, and cook over medium heat until browned. Drain off the fat, if there is any. Pour in the spaghetti sauce and the water, bring to a boil, then lower the heat and simmer, covered, for 5 minutes. Taste for seasoning, and add salt and pepper if needed.





Meanwhile - this is fun - have your helper break the lasagne noodles into large pieces. Each noodle should be broken into, maybe, 5 or 6 pieces - no little tiny slivers, please. Add to the simmering sauce, lower the heat to the barest minimum, cover the skillet and cook, stirring once in a while, for about 10 minutes. The pasta should be almost tender. If the mixture seems too dry you can add a little more water.





Now, stir together the ricotta cheese and the egg, and add it, by large spoonfuls to the skillet, on top of the sauce and pasta. Very gently, marble the ricotta mixture into the sauce - leave white streaks showing. Replace the lid on the skillet and cook for 5 minutes.





Finally, sprinkle the mozzarella over the top, replace the lid again, and cook for 5 more minutes, until the cheese is completely melted. Remove from heat, and let sit for 5 minutes before serving.





That's it. Lasagne.





Makes 4 servings.





For vegetarian scrambled lasagne, saut鈥?2 cups (500 mL) of whatever vegetables you like - chopped mushrooms, zucchini, broccoli, peppers, carrots, anything - instead of the ground beef at the beginning of the recipe, then continue as above.
I like to cooked pasta and mix it with an Alfredo sauce, grilled chicken, bacon pieces and cooked peas.
Linguine, Anchovies, Capers%26amp; Tomato sauce with plenty of fresh parsley %26amp; bit of crusty bread....yum yum!!!
try this-it is yummy!





Chicken %26amp; Pasta in a Sherry Sauce





INGREDIENTS (About 4 Servings)





1/4 Cup of Diced Onions


3-4 Chicken Breasts, cleaned


2 Cloves of Garlic, sliced


Sicilian Sea Salt %26amp; Pepper to Taste


1/4 Cup Sherry


Thin Spaghetti (Capellini, Linguine Fini or Spahgettini)





Boil water for your pasta. Allow the water to heat on high for about 10 minutes before you go to the next step.


In a skillet, heat your olive oil until hot. Add in the chopped shallots and saut茅 for a few minutes. Add in the thinly sliced garlic and allow it to cook, without burning the garlic. Add salt and pepper to taste. Add in the sherry to deglaze the pan and allow it to burn off for a minute. Next add in your mushrooms or artichoke and/or sweet roasted peppers. When the water for the pasta comes to a rolling boil, add some salt and your pasta and cook according to the box's directions (probably about 6 minutes). At this time also add your chicken to the pan and turn once to cook the other side. When the pasta is done, put your chicken on a plate, and add the spaghetti to the dish with the sherry sauce, stir and thoroughly coat the pasta. Put on the plate with the chicken and serve!
try landolakes.com
My wife makes this dish given to her my her late grandmother.


1 pound elbow mac


1 pound hamburger


1 pound green salad olives


1 can tomato soup


1/2 pound velveeta





While boiling elbow noodles, fry hamburger in skillit along with some garlic to taste, and half a red onion. drain hamburger mixture, and add to already cooked and drained elbow mac. Add the rest of your ingrediants, put in a 350 degree preheated oven in a 9x13 baking dish. top with cheddar cheese, and bread crumbs, bake for 30-45 minutes.
Chicken Pasta Alfredo


Serves 6





6 Qts Water


12 oz Fettuccine Pasta


2 Tbsp Peanut Oil


6 (4 oz) Chicken Breast, boneless, skinless


2 (10-3/4 oz can) Cream of Mushroom Soup


1 (20 oz bag) Frozen Broccoli Florets


3/4 Cup Parmesan Cheese, grated





Instructions:


Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.





In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.





In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.





Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.