Can anyone tell me pasta recipes???

any kinda simple ones trying to get better at cookingCan anyone tell me pasta recipes???
CREAMY MUSHROOM ALFREDO





3 c. Rigatoni or Penne pasta


2 tablespoons salt


4 c. sliced fresh mushrooms or 2 cans of mushroom pieces, drained (optional)


1 jar Creamy Alfredo Sauce


Salt and pepper to taste


4 tbsp. grated Parmesan cheese


2 tbsp. chopped fresh parsley or 1/4 tsp. dried parsley





Use a large pot with enough water to cover the pasta. Boil enough water to cook the pasta and add the salt to the boiling water. Cook pasta according to direction on the box. Drain. Meanwhile, in a large skillet over medium-high heat, heat the Alfredo Sauce. Add the mushrooms. Cook 5 minutes, stirring occasionally. Reduce the heat to medium. Toss the hot pasta, sauce, the parsley, and 2 tbsp. of the Parmesan cheese. Season with pepper. Place on a platter and sprinkle with the remaining Parmesan cheese. Serve with a green vegetable such as asparagus or broccoli. Have French or Italian crusty bread and a salad on the side.





SHRIMP SCAMPI





1-1/2 pounds fresh or frozen large shrimp


1/4 cup butter, melted


1/4 cup olive oil


6 cloves garlic, minced


2 tablespoons snipped fresh parsley


1 teaspoon finely shredded lemon peel


1/4 teaspoon salt


1/4 teaspoon black pepper


Hot cooked fettuccini (optional)


Lemon wedges (optional)





Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a 13x9x2-inch baking pan combine butter, oil, and garlic. Broil 4 to 5 inches from the heat for 2 minutes. Add shrimp, parsley, lemon peel, salt, and pepper to baking pan. Toss ingredients to coat shrimp. Broil for 2 minutes. Turn shrimp over and broil for 1 minute more or until shrimp turn opaque. If desired, serve shrimp and butter-garlic mixture over hot cooked pasta. Serve with lemon wedges. Makes 4 servings.





BAKED ZITI





1 tbsp. vegetable or olive oil


1/2 lb. ground beef


1 large onion, chopped


2 cloves garlic, minced or 2 tsp. garlic powder


1 jar (26-30 oz.) spaghetti sauce


1 tsp. dried oregano


1 lb. Ziti, cooked and drained


1 container (15 oz.) cottage cheese


2 c. Mozzarella cheese, divided


1/2 c. grated Parmesan cheese





Pre-heat oven to 350 F. Heat oil over medium-high heat in a large skillet. Add beef, onion and garlic, stirring frequently. Cook 3 minutes. Stir in spaghetti sauce, tomato sauce and oregano and bring to a boil. Remove from heat. Combine one c. sauce with the cooked Ziti. Spoon half of the Ziti mixture into a 13” x 9” x 2’” baking dish. Top with the Ricotta cheese, 1-cup Mozzarella cheese, one cup of sauce. Add the remaining Ziti mixture and then top with the rest of the sauce. Cover and bake for 20 minutes. Sprinkle with the remaining 1 cup of Mozzarella cheese and the Parmesan cheese. Bake uncovered for another 10 minutes or until heated through.Can anyone tell me pasta recipes???
Easy Pasta Alfredo


INGREDIENTS


1/2 cup butter or margarine


1 cup whipping cream


1/8 teaspoon ground nutmeg


1 cup shredded Parmesan cheese


1 (19 ounce) package frozen cheese tortellini








DIRECTIONS


In a saucepan, melt butter over medium-low heat. Add cream and nutmeg; heat through but do not boil. Stir in Parmesan cheese until melted. Cook tortellini according to package directions; drain. Transfer to a large serving bowl. Add the cheese sauce and toss to coat. Serve immediately.








Easy Pasta Fagioli


INGREDIENTS


1 tablespoon olive oil


1 carrot, diced


1 stalk celery, diced


1 thin slice onion, diced


1/2 teaspoon chopped garlic


4 (8 ounce) cans tomato sauce


1 (14 ounce) can chicken broth


freshly ground black pepper to taste


1 tablespoon dried parsley


1/2 tablespoon dried basil leaves


1 (15 ounce) can cannellini beans, drained and rinsed


1 1/2 cups ditalini pasta





DIRECTIONS


Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.


Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.


Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.








Enjoy!
Try a simple carbinara. Brown a couple of strips of bacon slowly and add 1/2 cup of chopped onion and 2 crushed garlic cloves, about half way through. Add 1/ tsp of red pepper flakes and cook until bacon is just shy of crispy. Dump in a couple cups of pasta that is about 2 minutes short of being done and finish cooking it in the sauce. Add salt, pepper, some chopped parsley, and a little olive oil at the end. An Italian staple.
SIMPLE ANGEL HAIR PASTA





3 cloves garlic (4 or 5 for the brave and alone)


3 tbsp. olive oil


1 tbsp. dried basil leaves (not ground)


6 Roma tomatoes


1 bunch spinach


1/2 c. grated Parmesan cheese


1/2 c. grated Romano cheese


Cooked angel hair (nee spaghetti) pasta for 4 people





Peel and mince the garlic and saute it in the olive oil in a large skillet. Dip the tomatoes into boiling water for 10-15 seconds, then peel the skin and slice the tomatoes. Discard the skin and set the tomato slices aside. Wash the spinach and cut it crosswise into 1/2 inch wide pieces. Get rid of the stems. Add the spinach and tomatoes to the skillet and cook it all until the spinach is wilted and the tomatoes lose their shape.





Spoon 1/4 of this mixture over each portion of hot pasta. Sprinkle the cheeses over each serving to taste, or leave them on the table for people to serve themselves. It's better if you grate the cheese yourself, rather than using the kind in the sprinkle can.





or





SIMPLE SAUSAGE PASTA





2 lb. rigatoni pasta


5 med. size hot Italian sausages


1 lg. can tomatoes


1 lg. can tomato sauce


1 sm. can tomato paste


1 lg. onion, mince


5 garlic cloves, mince


1/4 c. olive oil


1 1/2 c. water


1/4 tsp. black pepper


1/4 tsp. red chili powder





In large pot. Add oil, onion and garlic. Saute onion and garlic until onion turns yellow. While doing this boil sausages for 20 minutes and drain. After onion turns yellow, add tomatoes, pepper and chili powder, with water. Simmer on low heat for 2 hours.





Cook pasta and drain. Cut sausages into 2 inch chunks. Mix pasta, sausages and sauce. Let stand for 10 minutes. Serve with hard bread. Serves 6 people.
YOU DETERMINE HOW MUCH TO YOUR OWN LIKING, DO NOT UNDER OR OVER DO IT .





BEST USE A WOK IN THE PROCESS. I BELIEVE THIS IS A HAWIAN (spelling? ) DISH.





spaghetti ( of course boil)





FIRST ALL SEASON THEN STIR FRY BELOW SEPARATELY-





shrimp OR chicken





SECOND MIX THE STIR FRY ALL BELOW TOGETHER W/SHRIMP OR CHICKEN-





onions


garlic


peppers ( red, yellow and/or green) diced





NEXT -MIX IN AFTER STIR FRY IS ALMOST DONE-


USE sweetened Pineapple ( diced ) fresh or canned


( CAN EVEN ADD RAW BROWN SUGAR )





WHEN ALL COMPLETE-


LASTLY- MIX ALL TOGETHER WITH SPAGHETTI .





I USUALLY MAKE A BIG WOK FULL . GOOD FOR SHARING WITH FRIENDS OR LOVER - WITH A GOOD MOVIE - MAKE ENUFF TO HAVE FUN.
It might sound kind of weird, but it's an eggplant + balsamic vinegar pasta. It's delicious!





1 medium sized eggplant/brinjal diced


3 roma tomatoes diced


1 large can tomato puree/chunks


3 thick slices smoked ham diced


2 cloves garlic diced


1 brown onion sliced


1 tbsp good olive oil


1 tbsp balsamic vinegar


1/2 tbsp chili flakes (optional)


good dash of sea salt (Maldon)


Pasta shells enough for 3


Cook pasta in hard boiling salted water. When done, strain and dish out into seperate bowls/plates.


Saute garlic, onion, eggplant and ham in olive oil until eggplant is tender. Sprinkle with sea salt. Add tomatoes, balsamic vinegar, chilly flakes and salt+freshly cracked black pepper to taste. Cook on low heat until the eggplant turns to 'mush' and sauce is thick. Should take approximately 20 minutes or more. Spoon on top of cooked pasta.


Sprinkle oregano and parmesan/boccocini chunks if you like. Serve hot. YUM! I love this pasta combination!
TRY THIS MASTERPIECE IF U LUV SPINACH





( chicken and spinach sauce pasta)





A 500g pack of frozen spinach


300 g pasta


3 chicken fillet cut in cubes (almost 200-250g)


100g mushroom ( optional)


1 clove of garlic crushed


1 onion chopped


2 tbsp flour


1 1/2- 2 cups milk or water


salt, pepper, nutmeg


cheddar cheese





in a pan put oil cook onion till transparent ( 2mnts) then add chicken cubes then mushroom ( optional) cook 5 mnts till chicken is almost cooked and brown. put spinach, garlic with salt %26amp; pepper and cook for extra 5mnts or till no water runs clear . put aside


in another pan make the rou as per yr consistancy preference butter or oil + flour + milk or water if u'll add whippin cream later . when cooked put salt, pepper and nutmeg then add it to the chicken mixture and put boiled hot pasta and serve wz cheddar or parmesiano cheese on top. bon appetite








look i tried my best for the grams and spoons but at least u know the method use yr cooking sense %26amp; exp for z amounts

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