FAVE PASTA RECIPE? wats yours?x ?

Question

FAVE PASTA RECIPE? wats yours?x ?

Answer 1

I made a taco lasagna last week and it was very good.  It's become a favorite.  All-time fav is seafood in white sauce.

Answer 2

^ wow, this guy is totally cereal.

gosh.

Answer 3

tomato and basil pasta

:p

Answer 4

My husband's fettucine alfredo is HONESTLY the BEST pasta I have ever had. We had my parents over for dinner one night and thats what he made for them. They were so impressed! Obviously I can not give you his recipe cuz he would kill me lol. But lets just say its better than Olive Garden, and I love Olive Garden...

Answer 5

Penne with 5 Cheeses

Kosher salt

2 C. heavy cream

1 C. crushed tomatoes in thick tomato puree

1/2 c freshly grated Pecorino Romano (1 1/2 oz.)

1/2 c. shredded imported Italian fontina (1 1/2 oz.)

1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten

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Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil

8 oz. Mushrooms - sliced

1/4 C. Walnuts - chopped

3/4 C. Heavy whipping cream

1/4 tsp. Black pepper

1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta.  Especially good w/ stuffed pastas.

--copykat.com

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BEST EVER MAC & CHEESE

1 head of garlic, roasted

1 teaspoon olive oil

1 pound Cavatappi pasta

½ pound sliced Applewood smoked bacon

1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

½ cup grated Parmigiano Reggiano cheese

8 tablespoons butter

¼ cup minced shallots

½ cup flour

1 quart whole milk

6 ounces Gruyere cheese, grated

8 ounces extra-sharp Cheddar cheese, grated

½ teaspoon pepper

1 teaspoon salt

¼ teaspoon freshly grated nutmeg

1. Preheat oven to 350°.

2.  To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.

3. Cook pasta according to package directions.

4.  Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.

5.  To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.

6.  Preheat oven to 375°.

7.  Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.

8.  Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.

9.  Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.

10. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER

Answer 6

mi moms marinara sauce. its both sweet and savory, and hand made!!!  Mines good to.  but she makes THE BEST meatballs...........

Answer 7

I'm having this one for lunch right now.  Not necessarily THE favorite, but it's on the list of favorites.  I love Pampered Chef recipes.  E-mail me through my profile for more quick, easy, and inexpensive favorites of mine.

Creamy One-Pot Pasta

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Ingredients:

4  large garlic cloves, peeled

1  jar (7 oz) sun-dried tomatoes in oil, undrained

3  cans (14.5 oz each)  chicken broth (5 1/4 cups)

1  lb uncooked penne pasta

1  head broccoli (2 cups small florets)

2  medium carrots, peeled

4  oz reduced-fat cream cheese (Neufchâtel)

1/4  tsp salt

1/2  tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions:

1.  Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

2.  Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

3.  Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions(R) Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g

Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken b*****s to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Answer 8

sausage meat sauce

carbonara too

Answer 9

pastichio is pretty good. i don't have the recipe but, you could probably search online for it. Its a greek recipe.

Answer 10

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)



In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:

  I serve this with chicken Parmesan, salad, and garlic bread.

Answer 11

INGREDIENTS

3/4 cup chopped fresh basil

1 1/2 cups all-purpose flour

1 egg

1 teaspoon olive oil

2 tablespoons water

2 1/2 tablespoons all-purpose flour

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DIRECTIONS

Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.

Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.

Allow pasta to dry for one hour prior to cooking.

Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

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Roasted Garlic Avocado Pasta

Yield 8 servings

3 med. zucchini, cut in half lengthwise and sliced

1 leek (white part only) thinly sliced, separated

1 med. red and yellow bell pepper, cut into 1-inch pieces

1 Chinese eggplant, cut in half lengthwise and sliced

3 Tbsp. balsamic vinegar, divided

1 Tbsp. olive oil

5 med. cloves garlic, finely chopped

1 tsp. salt and pepper

8 oz. penne pasta, cooked

1/2 lb. boneless, skinless chicken, cooked and cut into cubes

1/2 cup salt reduced, fat free chicken broth

1 ripe California avocado, seeded, peeled and cut into 16 slices

In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables. In a small bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper. Pour over vegetables and toss to coat.

Roast in preheated 375 F. oven for 45 min, stirring twice.

Remove vegetables from oven and pour on remaining Tbsp. of balsamic vinegar. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional). Portion into 8 pasta bowls and place two slices avocado and a fresh basil leaf on each.

Nutrients per Serving: calories 200; protein 15g; carbohydrates 21g; total fat 6g; cholesterol 30mg; fiber 2g; sodium 300mg

Answer 12

Fresh Tomato, Beef & Bow Tie Pasta

1 pound ground beef

3 cloves garlic, minced

2 cups chopped tomatoes

3/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups uncooked bow tie pasta, cooked

2 tablespoons sliced fresh basil

3 tablespoons Parmesan cheese

1.  Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes or until beef is not pink, breaking beef up into 3/4 inch crumbles  Pour off drippings.

2.  Stir in tomatoes, salt and pepper;  cook over medium heat 5 minutes, stirring occasionally.  Add pasta and basil;  toss.  Sprinkle with cheese.