What are some simple and tasty pasta recipes?

Here is a simple Alfredo recipe:





1 tablespoon butter


1 1/4 cups half-and-half


3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano


1/2 teaspoon salt


1/4 teaspoon black pepper





Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; toss immediately into your favorite pasta.What are some simple and tasty pasta recipes?
This is quick, easy and delicious. I really like it with the bacon, but you could omit for an even healthier dish.


PENNE WITH GRAPE TOMATOES, BASIL AND MOZARELLA





SERVES 4





INGREDIENTS





* 1 pound penne or similar pasta


* 2 tablespoons olive oil


* 1 large onion, finely chopped


* 1 pint grape or cherry tomatoes, halved


* 4 slices bacon, browned, drained and broken into small pieces


* 1/4 cup chopped fresh basil


* Salt and pepper to taste


* 3/4 cup grated mozzarella cheese


* Freshly grated Parmesan or Romano cheese (optional garnish)





Cook the pasta according to package directions for al dente. Meanwhile, heat the olive oil in a large saute茅 pan or skillet over medium-high heat. Add the onions and saut茅 until softened, about 5 minutes. Add the tomatoes and saut茅 just until they are softened. Add the bacon bits, basil, salt and pepper. When the pasta is cooked, drain it, reserving just a little of the cooking liquid; add to sauce with the reserved liquid. Add the mozzarella cheese and toss well. Cover and heat just until the cheese is melted. Serve immediately, passing the Parmesan separately.What are some simple and tasty pasta recipes?
Angel Hair with Shrimp and Asparagus





8 ounces Angel Hair


2 tablespoons olive oil


3 cloves garlic, minced


8 ounces fresh asparagus, trimmed and cut into 1-inch pieces


1/2 pound shrimp, peeled and deveined


1 cup chicken broth


1/2 teaspoon grated lemon peel


2 tablespoons lemon juice


1/2 teaspoon ground ginger


1 teaspoon cornstarch





Cook %26amp; drain pasta. Heat olive oil in large skillet over medium heat. Add garlic %26amp; asparagus; cook %26amp; stir 2 to 3 minutes. Add shrimp; cook %26amp; stir 2 to 3 minutes or until pink. Combine chicken broth, lemon peel, lemon juice, ginger %26amp; cornstarch; add to skillet. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Toss with angel hair.
Toss 12 oz. pasta of any kind with a tub of pesto, top with a blend of Parmesan, asiago, and Romano, chopped cilantro and fresh cracked pepper. It's one of my favorite weeknight dinenrs.
If you want simple, easy and fast, then put a little bit of low fat italian dressing.. It's super yummy. Throw in some salad and chicken (marinated in dressing) and you got yourself a simple, yummy meal :)
*Creamy Penne Pasta





1 box penne rigate pasta


1 can clear chicken broth


boneless chicken breasts (3 or 4) cut into 1 inch pieces


1 package frozen spinach


about 10 cherry or grape tomatoes


1 8 or 9 ounce package cream cheese


1 garlic clove minced





Boil 1 box of penne rigate pasta until al dente. Drain.


Pour half the can of chicken broth into a large skillet. Put chicken pieces in and cook until no longer pink on inside. Add garlic. Add cream cheese cut into pieces. When cream cheese melts, add the rest of the chicken broth, the spinach and tomatoes. Stir as cooking. When the sauce thickens slightly and the tomatoes are slightly tender, it is done. (I like the sauce slightly thicker. So I don't always add the full can of chicken broth.)


Add creamy tomato spinach sauce to pasta. Mix well. It usually takes me 2 casserole dishes to hold it and we can eat off of it for 2 days. I really like it served with garlic bread and stuffed mushrooms.


The whole thing usually takes about 20 minutes.





*BAKED PESTO CHICKEN ANGEL HAIR PASTA W/HERBS FRENCH BREAD





-Baked Pesto Chicken:


4 boneless skinless chicken breasts


陆 c basil pesto


2 plum tomatoes


shredded mozzarella cheese





Preheat oven to 400. Cover cookie sheet with foil. Put pesto and chicken in bowl. Toss until chicken is covered. Bake for 20-25 minutes. Place slices of tomato on top of chicken and sprinkle with cheese. Bake another 3-5 minutes.


Serve with a box of angel hair pasta and herbs and French bread.





*Chicken Pasta Salad





1/2 cup mayonnaise


1 tablespoons soy sauce, reduced sodium


1/2 teaspoon ginger, ground


1/4 teaspoon hot pepper sauce


2 cups (4ounces) rotini, cooked, drained


1cups chicken, cooked, chopped


1/2 cup red pepper, chopped


1/2 cup pea pods, snow


1/4 cup green onion, sliced





Mix all ingredients in a bowl; chill.





* Seafood Pasta Dinner





6 T. soy sauce, divided (with extra available)


6 T. olive oil, divided (with extra available)


8 oz. imitation crab meat, in bite size pieces


1 large sweet onion, slice into rings


8 oz. angel hair pasta, cooked %26amp; drained





In skillet, saute onion rings in 3 T. olive oil. Sprinkle on 3 T. soy sauce. Cover and saute over medium heat for 5 minutes. Add imitation crab. Sprinkle on another 3 T. soy sauce and 3T. olive oil. Do not let pan go dry. It should be juicy. Let simmer for 15 minutes or until onions are caramelized and crab is nicely browned and crisp along edges. Toss with hot angel hair pasta. Serve.





*Pasta Primavera with Shrimp





1 1/2 cups (about 6 ounces) baby carrots, trimmed


2 cups (about 7 ounces) sugar snap peas


3 cups (about 8 ounces) uncooked penne pasta


1 tablespoon olive oil


32 or so (about 8 ounces) medium fresh or thawed peeled shrimp


1/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 garlic cloves, minced


1/4 cup chicken broth


1/3 cup whipping cream


1 tablespoon fresh lemon juice


1/4 cup (1 ounce) grated fresh Parmesan cheese


1/3 cup chopped fresh parsley





Bring 2 quarts of water to a boil in a large pot. Add the carrots and let them simmer for 1 1/2 minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to the package directions. Drain the pasta well.


Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often.


Stir in the chicken broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan from the heat and stir in the parsley. Serve the pasta warm.





*Five Ingredient Linguine with Clam Sauce





1/2 onion, chopped


2 cloves garlic, minced


1/3 cup olive oil


1 cans minced clams


4 oz. linguine pasta


1/4 tsp. pepper


1/4 cup chopped flat leaf parsley





Cook onion and garlic in olive oil in a heavy saucepan. Drain clams, reserving the liquid. Add half of the clam liquid to the onions and garlic. Cover pan, reduce heat, and simmer for 10 minutes.


Cook linguine according to package directions. Meanwhile, add clams, remaining clam liquid, and pepper to the onions and garlic and simmer for 5 minutes.


When pasta is al dente, drain well and mix with clam sauce. Sprinkle with parsley and serve immediately





*Pasta Pizza in a Skillet





1/2 lb. ground beef


2 oz sliced pepperoni, chopped


1 - 14oz jar spaghetti sauce


3/4 c water


7 oz uncooked pasta


1/4 c sliced olives


1/2 green bell pepper, chopped


4 oz shredded mozzarella cheese





Brown ground beef, add pepperoni; cook 1 minute, drain. Add spaghetti sauce, water and uncooked pasta. Bring to boil. Reduce heat and cover. Cook for 15 minutes, stir a couple of times. Add olives; stir. Arrange pepper on top. Sprinkle with cheese. Remove from heat. Cover and let stand for 5 minutes or until cheese melts.





*Penne with Chicken and Pesto





1/2 (8 ounce) package penne pasta


1tablespoons butter


1 tablespoons olive oil


2 skinless, boneless chicken breast halves - cut into thin strips


1 cloves garlic, minced


salt and pepper to taste


1 cups heavy cream


1/4 cup pesto


2 tablespoons grated Parmesan cheese





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.


Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.





ENJOY :-)