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Does anyone know any pasta recipies??

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Hi I am looking for healthy pasta recipies. Know any!! Thanks LOL

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  1. This is REALLY REALLY delicious;

    5 teaspoons olive oil

    4 shallots, diced

    1 large onion, cut into thin strips

    1 pound bacon, cut into strips

    1 clove garlic, chopped

    1 (16 ounce) package fettuccini pasta

    3 egg yolks

    1/2 cup heavy cream

    3/4 cup shredded Parmesan cheese

    salt and pepper to taste

    Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

    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 pasta, then return it to the pot.

    In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. serves 6.

    ==============

    Pasta with Scallops, Zucchini, and Tomatoes - This one is also delicious and healthier! :P

    1 pound dry fettuccine pasta

    1/4 cup olive oil

    3 cloves garlic, minced

    2 zucchinis, diced

    1/2 teaspoon salt

    1/2 teaspoon crushed red pepper flakes

    1 cup chopped fresh basil

    4 roma (plum) tomatoes, chopped

    1 pound bay scallops

    2 tablespoons grated Parmesan cheese

    In a large pot with boiling salted water cook pasta until al dente. Drain.

    Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.

    Pour sauce over cooked pasta and serve with grated Parmesan cheese. serves 4.

    ================

    This is also ABSOLUTELY delicious;

    4 tablespoons olive oil, divided

    6 cloves garlic, crushed

    3 cups whole peeled tomatoes with liquid, chopped

    1 1/2 teaspoons salt

    1 teaspoon crushed red pepper flakes

    1 (16 ounce) package linguine pasta

    8 ounces small shrimp, peeled and deveined

    8 ounces bay scallops

    1 tablespoon chopped fresh parsley

    In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

    Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

    In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. serves 8.

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  2. there's this really good site.

    go check it out!

    http://allrecipes.com/Recipes/Pasta/Main...

  3. I love www.allrecipies.com

  4. Check the frozen food or pasta aisle?

  5. CHICKEN TETRAZINI

    3 tbsp. flour

    1/2 stick butter

    2 c. milk

    1 green pepper; optional

    1 can cream of mushroom soup

    3/4 c. grated sharp cheese

    1 sm. jar pimientos, chopped

    1/2 tsp. garlic powder

    1 tsp. salt

    3 c. chopped chicken

    Cook spaghetti in broth for half of the time required (listed on package).

    Melt butter and blend in flour until smooth. Stir in milk. Cook over medium heat, stirring until thick. Add green pepper and cook 5 more minutes over low heat.

    Add cheese, soup, and garlic powder. Blend well. Add chicken and spaghetti. Put in casserole and sprinkle with cheese.

    Bake at 350°F degrees for approximately 30 minutes.

    ----

    2 tablespoons olive oil

    2 green bell peppers, cut into thin strips

    1 yellow bell pepper, cut into thin strips

    2 carrots, cut into thin strips

    1 (8 ounce) package fresh sliced mushrooms

    2 tablespoons homemade gourmet garlic basil seasoning

    2 teaspoons cornstarch

    1 cup chicken broth

    3 medium tomatoes, chopped

    1 (8 ounce) package angel hair pasta, cooked and drained

    1/4 cup grated parmesan cheese (optional)

    In a nonstick skillet, heat oil over medium-high heat; saute the peppers, carrots, mushrooms, and seasoning for 2-3 minutes.

    In a small bowl, shisk cornstarch and broth until smooth; add to vegetable mixure in skillet.

    Bring to a boil. Reduce heat, add tomatoes, and cook 3-5 minutes or until heated through.

    Place warm pasta in a large bowl, spoon on vegetable mixture and garnish with Parmesan cheese if desired

    ----

    I Can’t Believe I made This Pasta Dish

    1 Package of Cheese Tortellini’s

    1 Package of 3 or 4 Cheese sauce

    1/2 Package of Pesto

    ! Package of Marinara sauce

    Red wine

    Parmesan Cheese

    All the above found in the fresh pasta section of the grocery store.

    Cook Tortellini according to directions.

    Heat together Marinara sauce, Cheese sauce and pesto add some red wine. Simmer for a few minutes.

    Once tortellini is cooked drain, place in a serving dish. Pour sauce over pasta, gently toss and top with Parmesan cheese.

    Serve with some crusty bread, a crisp green salad and a glass of red wine.

    -----

    Tomatoes and Feta Pasta

    1 small onion, diced

    1 T oil

    1 can of diced tomatoes

    1 T oregano

    8 oz. crumbled feta cheese

    Heat oil in a pan to medium low. Add diced onion and cook until transparent. Do not let it brown. Add diced tomatoes including the juice in the can, oregano, and half the crumbled feta. Cook for at least 20 minutes until the tomatoes are turning from bright red to a dull red. Check frequently during the last five minutes to make sure it is not sticking. Stir in the rest of the feta and top your pasta. You can add less oregano, but I like a lot. You can also add shrimp for the last two minutes to make a seafood pasta topping. The feta can be very salty. Don't add any salt until you taste it. I also serve this over rice.

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  6. This is our surefire standby for unexpected company, and can be made w/shrimp or firm-fleshed fish instead of chicken, or no meat at all....rave reviews, healthy, easy to customize - fresh ingredients are paramount - canned/dry makes this passable, but pedestrian.

    Chicken and noodles a la Urban Farmhouse

    bring large pot of water to boil - add two tblsp olive oil, 2 tblsp Kosher or sea salt, and 1/2 lb spaghetti/thin noodles - cook to taste (al dente is best for this recipe)

    while pasta is cooking

    saute 2 b/s chicken b*****s, cut into 1/2 x 1" bits, in 1 tblsp olive oil and 3 cloves chopped garlic - cook until chicken is opaque (less than 2 minutes, usually - don't overcook), remove and set aside

    in the same pan, add 1 clove chopped garlic, saute for 30 seconds, and add 1/4 to 1/2 lb sliced cremini mushrooms (also called baby bellas).  Saute/stir, for about 2 minutes, and add 2 c. chicken or vegetable broth, 1/4 c. FRESH parsley and or fresh basil, and the juice of one lemon.  Simmer until liquid is reduced by half and mushrooms are cooked - add chicken, salt and pepper to taste, and cooked noodles.  Stir to blend, arrange on platter, and garnish with fresh parsley.

    Serve with grilled zucchini or steamed broccolini.

    Serves three to four - you can easily expand the recipe by using more pasta and more broth, just don't let it cook down as much.  Grated fresh parmesan gives it a company touch.  

    Easiest thing I make, makes even picky eaters happy.

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