Good pasta Recipes?

Question

Can't have shrimp in it.

Answer 1

southwest pasta salad: (hot or cold)

Rotini with black beans, corn, tomatoes and pepper jack cheese.  

*Dressing: mix together a little oil, lime juice, salt and pepper, chopped cilantro and cumin.

Greek pasta (I like it cold)

Large shell pasta with tomatoes, crumbled feta cheese, chopped kalamata olives, olive oil and balsamic vinegar.

I make the same recipes with quinois, it's a whole grain and healthier than pasta.

Answer 2

Cut up some onions,zucchini and broccoli and green peppers, get a red sauce.

Then stir it all up and go crazy!   :)

Answer 3

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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Pasta Puttanesca

2 Tbsp. extra-virgin olive oil

4 to 6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

½ tsp crushed red pepper flakes

20 oil-cured black olives, pitted and coarsely chopped

3 Tbsp. capers

1 (32-oz) can crushed tomatoes

1 (14.5-oz) can diced tomatoes, drained

A few grinds black pepper

1/4 cup flat leaf parsley, chopped

1 pound spaghetti, cooked to al dente

Crusty bread, for mopping

Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table.   Serve w/ salad of baby greens, simple dressed.

--Rachael Ray

Answer 4

italian rotini and cheese

2 cups uncooked rotini pasta (6 oz)

1 cup milk

1 container (10 oz) refrigerated Alfredo sauce

2 tablespoons chopped fresh basil leaves

2 cups shredded provolone cheese (8 oz)

2 medium tomatoes, chopped (1 1/2 cups)

1 tablespoon Progresso® Italian style bread crumbs

1 tablespoon chopped fresh basil leaves

1. Heat oven to 350ºF. Grease 2-quart casserole. Cook and drain pasta as directed on package.

2. In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.

3. Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

Answer 5

Tasty Low Fat Low Cal Fetticcine.  Pasta, Light Laughin Cow Cheese Wedges (3) and light sour cream to thicken it up.  Very Tasty!

Answer 6

Well, a fave of mine is a cheater~

little tiny macaroni shells and store bought Alfredo sauce~yum !

Answer 7

Olive Garden Alfredo Fettuccine

1 pint heavy cream  

1 stick (1/2 cup) butter  

2 tablespoons cream cheese  

1/2 - 3/4 cup Parmesan cheese  

1 teaspoon garlic powder, add in more to suit your taste if you prefer

Salt and pepper, to taste

8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Swiss Spaghetti

Yield: 4 Servings

1 lb Ground beef

2 c Tomato, canned

4 tb Butter

1 Onion, chopped, medium

Green pepper, chopped

1 1/2 ts Salt

1/2 ts Pepper

3/4 lb Swiss cheese, cubed

1 lb Spaghetti, cooked

1/2 c Swiss cheese, grated

In saucepan melt butter and saute' onion and green pepper, about 5

minutes. Add beef and cook over high heat until brown. Add tomatoes,

salt and pepper. Cover and simmer 1 hour. Add cubed cheese and cook 5

minutes. Add spaghetti and toss. Serve with grated cheese.

Square Spaghetti

8 ounces vermicelli

1 egg, lightly beaten

1/2 cup milk

1 (14 ounce) jar spaghetti sauce

4 ounces sliced pepperoni

2 cups grated mozzarella cheese

2 tablespoons grated Parmesan cheese

Cook pasta according to package directions, drain and place in a large mixing bowl.

Combine egg and milk. Pour over pasta and mix well.

Coat a 13 x 9-inch pan with non-stick vegetable spray. Pour pasta mixture into pan. Cover pasta with spaghetti sauce. Layer pepperoni over sauce and top with mozzarella and Parmesan cheeses. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven and cool on wire rack for 10 minutes.

Cut into squares to serve.

Jumbo Pasta Shells with Cheese Filling

2 pounds ricotta cheese

1/2 pound mozzarella cheese, diced

2 eggs

1/2 cup Parmesan cheese, grated

1 tablespoon parsley, chopped

Salt, to taste

Pepper, to taste

Nutmeg, to taste

4 cups spaghetti sauce

Jumbo pasta shells

Mix ricotta, mozzarella, eggs, 1/4 cup Parmesan cheese and chopped parsley. Season with salt, pepper and nutmeg. Mix until well blended. Set aside.

Parboil the shells in 5 quarts of salted, boiling water, stirring occasionally. Drain at once in colander. Fill parboiled shells immediately with filling mixture.

Cover bottom of baking dish with spaghetti sauce. Arrange filled shells side by side in a single layer in baking dish. Pour remaining sauce over the filled shells and bake at 350 degrees F for about 30 minutes.

Sprinkle with remaining Parmesan cheese. Serve piping hot.

Answer 8

WHAT YOU GOT PASTA IN 20 MINUTES

flat spaghetti pasta

1 can evaporated milk or 1 small bottle cream

bacon

chicken or shrimp

onion

oil

Add pasta to boiling water

Heat oil and add onions till soft. Add what every white meats or sea food of you choosing. Fry off till just browned or warmed thru for sea food. As the pasta is about ready add the cream and a pinch of salt and pepper to taste. Reduce the cream to make a somewhat thick sauce.

Pour over pasta and eat with a salad or hot crunch bread.

Ready in about 15-20mins

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PASTA SALAD

1 package pasta, cooked

10 ounces green olive, chopped

10 ounces black olives, chopped

4 ounces sliced mushrooms, drained

1 cup celery, chopped

1 cup green bell pepper, chopped

1 cup green onion, chopped

1 large cucumber, chopped

1 1/2 cups shredded cheddar cheese

1 1/2 cups mozzarella cheese, shredded

1 1/2 cups broccoli, chopped

1 1/2 cups carrot, shredded

Cook pasta; drain and rinse with cold water. Add olives, mushrooms, celery, peppers, onion, cucumber, cheeses, broccoli, and carrots. Toss well; season with salt and pepper to taste. Serve with favorite dressing, preferably Italian.

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CHICKEN PASTA SALAD

3 Chicken b*****s

2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)

1/2 Red Pepper

1/2 Green Pepper

8-10 cherry tomatoes (halved)

1/4 cup Feta cheese crumbled (optional)

1/4 Ceasar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.

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PASTA WITH A KICK

1 lb bow-tie pasta

boiling water

spinach

carrots

broccoli

garlic bread

fettucini sauce

green beans

Boil bow-tie pasta according to package directions until done.

Drain.

Add spinach, carrots, and/or broccoli mix, then stir in fettucini sauce.

Allow to cool then put the pasta on the garlic bread and drizzle with garlic powder, not too much; only a tiny bit.

Next, arrange green beans around the side

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CHICKEN PASTA TOSS

1 box penne rigate pasta

2 lb. chicken breast

1 can quartered artichoke hearts

1 tbsp. extra virgin olive oil

8 large mushrooms

1 package frozen broccoli

any kind Caeser dressing

Cook pasta according to box.

Lightly brown chicken in a pan with extra virgin olive oil. Add mushrooms, broccoli and artichoke hearts.

Stir chicken, veggies, and pasta together with dressing.

This dish can be served cold also.

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RANCH PASTA SALAD

1 pkg. medium shell pasta

2 carrots, shredded

2 shallots, diced

1/2 to 1 bag bacon bits, to taste

1 jar Ranch dressing

Cook pasta, carrots and shallots according to pasta cooking directions, drain and rinse in cold water. In a mixing bowl, mix pasta, carrots, shallots, bacon bits and ranch dressing. Cover and chill until ready to serve.

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SPICY CAJUN PASTA

1 can black beans

1 red onion cut into long strips

2 cups chopped chourice

1 1 lb box penne pasta

2 cooked chicken breast

2 tablespoons Cajun seasoning

2 cups medium sized cooked shrimp

1 1/2 cups light cream

2 tablespoons butter

1/2 teaspoon black pepper

In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.

Boil pasta according to package directions while sauce is simmering.

Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.

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ASIAN PASTA SALAD

1 lb box bow-tie pasta

1 jar Ken's Steak House Asian Sesame Dressing

1 pkg cherry tomatoes

Boil pasta according to package directions; drain. Cut cherry tomatoes in half and add to pasta. Stir in dressing, mix well. Chill before serving.

Note: Paul Newman's Sesame Ginger Dressing may be substituted, if desired.

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hope this helped and good luck =)

Answer 9

carbonara

cheese sauce with diced up ham