I need to make pasta tonight, new recipes??

ok





I LOVE PASTA but am low carbing so you better give me points for putting myself on the line of danger for you! lol jk





Try a jar (or homemade if you can really cook) of alfredo sauce, mix in a can of artichoke bottoms cut up, mushrooms, grilled chicken, frozen peas that are just barely thawed to maintain crispness. OHMYGOSH so good over pasta!





Try canadian bacon, peas over just drained pasta, then toss in two eggs, mix well and let the pasta cook the eggs. Yum





Try shrimp cooked in butter and chopped fresh garlic...lots of butter (or margarine) and then pour over pasta. OHMYGOSH





How about, believe it or not, just butter melted over hot pasta, fresh ground pepper, good parmesan or romano cheese. This is so good it will stun you.





All of these ingredients are optional by the way! So if you hate peas, leave them out!





Buttered noodles and salt is great. Try adding a few dashes of soy sauce to it! You will be shocked how yummy that is! If you add cooked chicken you have a real meal!





Multicolored pasta mixed with italian dressing, ready made kielbasi, chunks of cheddar cheese, artichokes, frozen corn just barely thawed, chick peas, kidney beans. All or some of these make a salad that tastes even better tomorrow!





Chili mac!I need to make pasta tonight, new recipes??
Here's one I came up with and really love the taste of:





CRABTASTIC PASTA SALAD


Ingredients:


1/2 pound (8 ounces) corkscrew pasta


1/2 cup mayonnaise


1/4 cup Italian dressing


1/3 cup grated Parmesan cheese


1 teaspoon black pepper


1 clove garlic, minced


2 green onions, chopped


1 large yellow bell pepper, seeded and diced


1 large tomato, seeded and diced


1 large seedless cucumber, diced


2 cups imitation crabmeat, chopped





Instructions:


1. Cook pasta according to box directions; drain and set aside.


2. In a large bowl, combine mayonnaise, Italian dressing, Parmesan cheese, black pepper, garlic, onions, bell pepper, tomato, cucumber and crabmeat; stir until well blended.


3. Pour pasta into dressing mixture and toss until pasta is well coated.





Makes 4 to 6 servings.





*Note: This recipe can be changed-up very easily. You could add cooked, diced chicken, shrimp or tuna instead of crabmeat. Also, you could turn this into a seafood salad by adding shrimp, tuna and crabmeat all three.I need to make pasta tonight, new recipes??
Hello there,


If you make a bake pasta, you can make it ahead time, and not worry about the mess!


mix together ricotta cheese, marinara sauce, parmesan cheese,


leftover chicken or steak(chopped), mozzarella cheese, heavy cream, salt, pepper.


heat it up intill smouth add the pasta ( previewsly cook, is better if you use penne or rigatoni) pour the mix into a casserole topp with more sauce and mozzarella , bake it for about 20 minutes with alluminum foil @ 375


serve hot.
Bay Scallops and Pasta with Fresh Tomato Cream Sauce





Makes 4 servings





Ingredients:





2 ripe tomatoes


1 gallon boiling water


1 1/2 pounds bay scallops


1 tablespoon butter


1/2 cup dry white wine


2 tablespoons minced shallots


1 tablespoon chives


1 teaspoon minced garlic


2 tablespoons minced red bell pepper


1/4 cup shredded fresh basil


1 cup heavy cream


2 cups cooked pasta shells


salt and pepper, to taste





Preparation:





Plunge the tomatoes into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid.)





Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic and bell pepper. Cover the pan and let simmer for three minutes or until the scallops are just done. Remove the scallops with a slotted spoon and set aside. Add the basil to the liquid from the cooked scallops and put into a separate bowl.





Put the cream and chopped tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute.





Serve with freshly grated Parmesan cheese.











Asparagus Pasta Primavera





Makes 6 servings





Ingredients:





salt


1 1/4 cups green beans, cut into 3/4 inch pieces


12 medium asparagus spears, tough ends snapped off, halved lengthwise, and cut diagonally into 3/4 inch pieces


1 medium zucchini, cut into 1/2 inch dice


1 cup fresh or frozen peas


6 tablespoons butter


4 cups button mushrooms, sliced thin


4 large plum tomatoes, peeled, cored and chopped medium, about 2 cups


1/4 teaspoon red pepper flakes, or to taste (optional)


1/2 cup heavy cream


1 pound dried fettuccine


2 medium garlic cloves, minced


1/4 cup shredded fresh basil leaves


1 1/2 tablespoons lemon juice


parmesan cheese, grated





Preparation:





Bring 6 quarts water to boil in large stockpot for pasta. Bring 3 quarts water to boil over high heat in large saucepan for green vegetables, add 1 tablespoon salt. Fill a large bowl with ice water, set aside. Add green beans to boiling water in saucepan, cook 1 1/2 minutes. Add asparagus, cook 30 seconds. Add zucchini, cook 30 seconds. Add peas, cook 30 seconds. Drain vegetables and immediately plunge them into ice water bath to stop cooking; let sit until chilled, about 3 minutes. Drain well and set aside.





Heat 3 tablespoons butter over medium high heat until foamy in saucepan. Add mushrooms and saut茅 until browned, 8 to 10 minutes. Add tomatoes and red pepper flakes (if using), reduce heat to medium and simmer until tomatoes begin to lose their shape, about 7 minutes. Add cream and simmer until slightly thickened, about 4 minutes, cover to keep warm and set aside.





Add 1 tablespoon salt and the pasta to boiling waster in stockpot and cook until pasta is al dente. While pasta is cooking, heat remaining 3 tablespoons butter in large skillet until foamy. Add garlic and saut茅 until fragrant and very lightly colored, about 1 minutes. Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes. Season to taste with salt, set aside. Meanwhile, bring mushroom-tomato sauce back to simmer over medium heat.





Drain pasta and add back to stockpot. Add mushroom-tomato sauce to pot with pasta and toss well to coat over low heat. Add vegetables, basil and lemon juice, season to taste with salt and toss well. Divide portions among individual pasta bowls. Serve immediately, passing cheese separately.
Sara's Pasta





Cooked Shrimp


2 medium bell peppers (red/yellow)


Package triple washed spinach


1 package dried tomatoes


1.5 TBS minced garlic


1.5 TBS lemon Juice


box penne





heat oil and garlic over low heat


add peppers, and cook over medium heat for two minutes


Add sun dried tomatoes


Saut茅 approx 5 minutes or until almost tender


Add spinach, lemon juice and remaining garlic


Saute until spinach is completely wilted


Add shrimp, cook for three minutes


Toss with cooked penne





Pasta Souffle with Baked Salmon in Dill Sauce


Serves 10 lunch or brunch


Souffle:


1 cup heavy cream


1/3 cup freshly grated parmesan cheese


1/3 cup garganzola cheese grated or crumbled


4 eggs slightly beaten


2 T fresh basil, finely snipped


Scant pinch of red pepper flakes (be careful, not too much)


Dash of salt


1/4 teaspoon nutmeg


Wisk together all ingredients. Spray 10 ramekins with vegetable oil spray and place in 1 inch water bath in baking pan. Set aside.





Cook Cappelini or angle hair pasta in boiling, salted water until just tender, about 3 minutes. Rinse in cold water and drain thoroughly. Fill ramekins about 1/2 full. Divide cream mixture among ramekins. Bake at 400 degrees until light brown and puffed. These must be served immediatly, so prepare the following.





Cook 20 spears of fresh asparagus in salted water until just tender. Drain %26amp; set aside.





Toast almonds (that have been sprayed with vegetable oil and lightly salted) until very lightly browned. Set aside.





Bake large salmon filet in 450 degree oven until opaque. Do not overcook. Can be made ahead of souffle and warmed. We sprinkle with light seasoned salt. Don't over season. Cut in 10 equal portions





Dill Sauce:


1 T. butter


1 T. flour


1 T. fresh dill or 1 teaspoon dried (snip finely)


1 small pinch red pepper flakes


Salt to taste


2 cups skim milk


2 egg yolks


Juice of 1/2 lemon (add more if desired)


Combine ingredients in top of double boiler, wisk together until butter has melted.





Wisk into mixture and cook until slightly thickened.





Beat together and add to hot mixture, wisking constantly.





Cook to consistency of pancake syrup. Adjust seasonings if needed.





To assemble: Cover warmed plates with sauce. Unmold souffle in center. Top with salmon. Add more sauce on salmon. Place two asparagus spears on side and garnish with toasted almonds, tiny lemon silver and snipped fresh parsley.





Serve with corn mini muffins and crisp green salad.
This is good a super-easy. Although the pancetta is more authintic, I have also made it with bacon, cut into bite-sized pieces.





Spaghetti alla Carbonara


by David Leite


Serves 4





Alla carbonara means ';in the manner of the coal miner'; (or the coal miner's wife). According to legend, the dish was popular with miners because the few ingredients could easily be carried or, in the case of eggs, pocketed from henhouses on the way to work. When appetites knocked, a simple campfire in the woods was all that was needed to make an elegant meal. The liberal use of pepper is considered a modern-day metaphor for the specks of coal that would inevitably drop from the miners' clothing onto the plates of pasta.





1 tablespoon olive oil


6 ounces thickly sliced pancetta, diced into 1/4-inch pieces


2 tablespoons salt


1 pound spaghetti


3 large eggs plus 1 egg yolk, well beaten


3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano


3/4 cup of boiling pasta water


Freshly ground black pepper, to taste








Method


1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.





2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
Simple takes five mins:





Quick cook spaghetti


Large cooked tiger prawns (as many as you can eat)


Garlic loads!!


Extra Virgin Olive oil


knob of butter


fresh parsley - large bunch


fresh chillis (optional)


1/2 lemon.





Cook spaghetti


whilst it is cooking chop all the parsley up


Crush the garlic


put 2 tablespoons of oil in frying pan and knob of butter


put garlic, chilli and prawns in pan


fry lightly for a couple of mins so garlic is cooked and prawns are hot add lemon juice at end


drain pasta


toss prawns in with pasta and fresh parsley, stir it up, add more oil if needed





serve up add fresh ground black pepper





Yum yum!
email me and i will give you a recipe for chicken carbonara or crab and ricotta cannelloni. VERY VERY TASTY! kittykattay@yahoo.com
Some cool 30-minute recipes. If you need more, the site below offers hundreds of recipes sorted by main ingredient. Hope this Helps!!!





Linguine with Chicken and Caribbean Sauce


Serves 6





# 1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked


# 1 pound boneless, skinless chicken breasts


# 1 10-oz. package frozen peas, thawed


# 1 red bell pepper, coarsely chopped into 1-inch pieces


# 3 stalks celery, diced


# 1 cup low-sodium chicken broth





Sauce:


# 1 medium onion, quartered


# 1 2-inch piece fresh ginger, peeled


# 1/3 cup spicy teriyaki sauce


# 1 tsp. dried thyme


# 1/4 tsp. cayenne pepper (optional)








Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450-o F. In a food processor or blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again.





Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it.





In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve.





Mediterranean Pasta with Shrimp and Spinach


Serves 4





In this dish, the shrimp and spinach are cooked with the pasta.


# 8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked


# 1 cup plain, non-fat yogurt


# 1/2 cup crumbled feta cheese


# 2 cloves garlic, minced


# 1 tbsp. chopped fresh dill or 1 tsp. dried dill


# 1/2 tsp. freshly ground black pepper


# 12 oz. medium frozen shrimp, thawed


# 1 10-oz. package frozen chopped spinach, thawed


# Salt to taste








Prepare pasta according to package directions. While the pasta is cooking, stir together the yogurt, feta cheese, garlic, dill and pepper in a large mixing bowl.





Two minutes before the pasta is done, stir the shrimp and spinach into the pot with the pasta. Cook two minutes.





Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt mixture and season to taste with salt. Serve immediately.
Take your favorite noodles and some chicken broccoli fresh mushrooms and some of cream of mushroom soup make a creamy and not soupy you can cook it and make should. Or put it in the oven and bake it al to gether.


And that is a good cost the dish.