Pasta Recipes
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Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes Sale Price: $8.00 Average Rating:   |
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In 1985 two young women chefs with enormous, vitality and imagination published their first cookbook, Cucina Fresca. For many readers it was more than a cookbook; it was a love affair. |
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The Pasta Machine Cookbook: 100 Simple and Successful Home Pasta Making Recipes Sale Price: $14.52 |
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Detailed step-by-step instructions show you how to get the most out of your pasta machine and make the perfect sauce to accompany your meal. One hundred recipes for a variety of pasta dishes feature here - from pasta carbonara to seafood lasagne and chocolate ribbon pasta. |
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365 Ways to Cook Pasta Sale Price: $15.00 Average Rating: |
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A collection of pasta recipes. |
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100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio Sale Price: $3.20 Average Rating: |
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For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our homes and welcoming them inside in the most generous way... |
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Cooking Light Pasta Sale Price: $3.59 Average Rating: |
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Pasta enthusiasts will say "Prego, prego!" many times over for this sumptuous edition, part of the Essentials Recipe Collection series. Its easy-to-handle smaller size holds a treasure trove of 56 innovative pasta recipes, all with the Cooking Light kitchen-tested seal of approval... |
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Beyond The Pasta; Recipes, Language and Life with an Italian Family Sale Price: $26.20 Average Rating:  |
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Several years ago, on a break between theatrical gigs in Alabama, Mark traveled to Italy and fell in love with the people, food and culture. Armed with just enough courage, minimal Italian language skills, and a certain proficiency in the kitchen, he enrolled in a full-immersion cooking and language program... |
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How to Make, Serve and Eat Pasta: The Complete Step-by-Step Guide to Making Pasta, with 40 Classic Recipes Sale Price: $10.89 Average Rating: |
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More than just a cookbook, this is a comprehensive guide to the world of pasta, from selecting and making the many varieties to serving perfect dishes every time. |
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Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes Sale Price: $15.41 Average Rating: |
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Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch... |
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Pasta for All Seasons: 125 Vegetarian Pasta Recipes for Family and Friends Sale Price: $12.00 Average Rating: |
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Pasta for All Seasons is filled with brilliantly creative ideas, from homey Autumn Harvest Lasagna or Ziti with Winter Vegetables to an elegant Fusilli with garlic, figs, and rosemary. |
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Pasta!: Authentic Recipes from the Regions of Italy Sale Price: $30.00 |
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Now that Italy's national dish has taken over dinner menus across the globe, it's time to return to the source in search of the full flavors and storied traditions behind pasta. Award-winning author Pamela Sheldon Johns conducts a mouthwatering, and highly educational, culinary tour of the roots of this beloved staple in PASTA!, the fifth book in her acclaimed Italian artisanal cookbook series... |
In this article I will share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepared in under 30 minutes.
So, here we go
Lemon Tuna Pasta
4 teaspoon butter
18 Black olives, pitted and sliced
1 teaspoon oil, olive
2 can of tuna, chunk, drained
4 cloves garlic, minced
Pasta, Macaroni, cooked and drained
1 / 8 cup lemon juice
4 tsp Butter (add at end)
3 teaspoons capers, drained
Melt the butter in a pan with oil. Add garlic and cook 2 minutes. Add the lemon juice, capers and olives and cook another 2 minutes. Turn heat to low value. Add tuna and separate (NO FLAKE) with a fork. Heat through stirring gently, drain pasta. Add remaining butter and sauce to hot pasta, throwing well.
Tomato soup with pasta
3 tablespoons olive oil
1 / 2 teaspoon Black pepper
1 small onion, minced
1 teaspoon basil
1 can diced tomatoes pounds
3 pt Stock
1 carrot, sliced
1 cup small pasta, broken spaghetti
1 Piece celery, sliced
1 tablespoon chopped parsley
1 teaspoon salt
Heat oil in a soup pot and fry the onion for 2 minutes. Add tomatoes, carrots and celery. Mix well with the oil. Sprinkle with seasonings and mix. Fry for 3 minutes. Add broth and simmer. Simmer for 10 minutes and then add the pasta. When the pasta is a tender, served and garnished with parsley.
Both Pasta Recipes yield 4 servings
If you is concerned about your health and I believe the above pasta recipes are too rich in calories, here is a recipe I'm sure that all the love
Broccoli-Pasta Toss
2 cups broccoli florets
3 tablespoons grated Parmesan cheese
Fettuccine 4 oz, broken
1 teaspoon sesame seeds, toasted
1 tablespoon oil, cooking
1 / powder 8 teaspoon garlic
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or until tender, stirring once or twice. Drainage. Add to oil mixture and stir the pasta. Add cheese, sesame seeds, garlic and pepper to taste. Toss gently to coat. Serve immediately Serves 4.
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Article Source: ArticlesBase.com - Pasta Recipes are Excellent for Dinners and Parties
No amount of good pasta?
I like Italian pasta. I like it that way. I try almost any recipe can get a hold of. Lasagna is mainly my specialty. I like pasta with a tomatoey flavor and cheesey and not too spicy. Any suggestions?
SOUR CREAM LASAGNA 1 (8 oz.) Pkg. medium noodles 1 pound ground beef 2 (8 oz.) cans tomato sauce 1 tsp. salt 1 / 8 tbsp. pepper 1 / 4 tsp. garlic salt 1 cup cottage cheese 1 cup sour cream 3 / 4 cup shredded cheddar cheese Cook noodles according to directions and drain. Brown meat. Add the tomato sauce, salt, pepper, garlic. Simmer 5 minutes. Combine noodles, cottage cheese and sour cream. In 2 quarts casserole alternate layers of noodle mixture and meat mixture from the noodles. Top with cheddar cheese. Bake at 350 degrees for 20 25 minutes. Makes 8 servings. Old World Lasagna 1 quarts spaghetti sauce 1 tablespoon olive oil 1 / 2 pounds lasagna - 16 oz uncooked mozzarella cheese - grated 2 cups ricotta cheese - 16 oz cup of grated parmesan recipe using spaghetti sauce for the sauce. Add oil to 3 quarts of boiling water. Add 12 pieces of Lasagna 2 pieces at a time into boiling water. Cook uncovered for 15 minutes. Drain and rinse the lasagna in cold water and set aside. Preheat oven to 350 degrees. Grease a 13x9x2 dish. Layering starting with spaghetti sauce. Use 1 / 3 of sauce, then 1 / 3 noodles, then 1 / 3 of ricotta, 1 / 3 of mozzarella, and then 1 / 3 of Parmesan. Repeat two more times ending with the Parmesan cheese on top. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting. Three-Cheese Lasagna 1 tablespoon oil 1 large onion, chopped 1 / 2 lb. mushrooms, sliced 1 / 2 pound of sliced zucchini, with skin 1 clove garlic, crushed 1 / 2 teaspoon oregano, crushed 1 / 2 teaspoon dried rosemary 40 oz spaghetti sauce 1 pound or cottage cheese, ricotta 2 cups grated mozzarella cheese 3 / 4 cup grated Parmesan cheese 1 / 2 pound raw fish lasagna noodles in a glass bowl, combine oil, onion, mushrooms, zucchini, garlic, rosemary, oregano, 1 / 2 teaspoon salt and 1 / 8 teaspoon pepper. Cover with plastic wrap. Back one corner to vent. Microwave on high for 6 minutes, stirring once. In a microwave oven, safe, tray of 3 1/2-quart shallow baking dish, spread 1 cup sauce. Cover with 3 layers, spread with half the ricotta or cottage cheese. The drainage vegetable mixture. Organize half the mixture over the ricotta or cottage cheese. Sprinkle with half the mozzarella and 1 / 4 cup Parmesan cheese, spoon 1 cup sauce over cheese. Repeat with the ingredients remaining, finishing with 3 blades spread with 1 cup sauce, sprinkle with remaining Parmesan cheese. Cover; ventilation. Minutes to cook over medium heat 35 to 40, each turntable 10 minutes, until noodles are tender. Let stand, covered, for 5 minutes before cutting. Olive Garden Lasagna five cheese cream sauce 1 / 4 cup butter 1 / 4 cup flour 2 cups milk Melt butter in heavy medium heat, 1-pan. Add flour and stir until well blended and cook until frothy. Add milk, stirring constantly with a wire whisk as the mixture begins to simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Stuffed cheese 1 / 4 cup Sun-dried tomatoes (oil packed), chopped 1 tablespoon garlic, minced 3 1 / 2 cups ricotta cheese 3 eggs 1 cup grated Parmesan cheese 1 / 2 cup grated Romano cheese 1 / 2 teaspoon salt 1 teaspoon black pepper, drain and chop the tomatoes and garlic. Place other cheese filling ingredients in 3-quart bowl to mix with tomatoes and garlic. Add 1 1 / 2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1 / 2 cup for later use. Other 4 cups mozzarella cheese, grated 1 cup spinach lasagna noodles or regular marinara sauce if available, as desired Extra Parmesan cheese, grated fresh lasagna Cook according to package directions. Cool under cold water and drain. Place 3 lasagna in a 9 x 13 x 2-inch lightly greased baking dish, overlapping slightly. Spread 1 1 / 2 cups cheese filling over noodles, sprinkle with a cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layers three more times higher with three lasagna. Spread 1 / 2 cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350 degrees F and bake for 1 hour. Remove the oven and keep warm at least 30 minutes before serving. Serve warm topped with marinara sauce and parmesan cheese. (Can be refrigerated a day before baking if desired.) That's what I threw together tonight! 1 pound ground beef, browned, with small onions, chopped 1 box drain lasagna noodles, cooked and drained 1 package small house, 1 8 oz sour cream cheese 2 eggs 1 can cheddar cheese soup 8 oz mozzarella cheese 8 oz shedded Cobly jack cheese and Italian seasoning 1 large jar of Ragu or Pour sauce you like a little sauce in bottom of pan Place 3 noodles on bread or to fill If meat is used all over the place noodles, spooning some sauce over the meat Combine Spoon sour cream, cheddar cheese soup and the meat layer Place another layer of pasta Combine eggs, mozzarella cheese, cottage cheese and some Italian seasoning on extension Place vermicelli noodle layer of sauce over noodles Broadcast in more than 350 Bake til hot and bubbly Remove and sprinkle Cobly / jack cheese and cover with aluminum foil heat til cheese is melted Let stand before cutting sprinkle Italian seasoning over the top depending on your taste 7 CHEESE LASAGNA 3 lbs. hamburger 1 onion, chopped 8 oz mushrooms, sliced 1 / 2 c. green pepper, diced 1 pkg. 2 tablespoons taco seasoning. 2 teaspoons basil. Oregano 1 LG. can (18 oz) tomato paste 3 tsp. Lawry's seasoning salt 12 oz shredded cheddar cheese 12 oz shredded mozzarella cheese 8 oz shredded Colby cheese 8 oz shredded Monterey Jack cheese 1 / 2 c. Parmesan cheese grated 15 oz tub of ricotta cheese 16 oz dry curd cottage cheese 9 lasagna Brown hamburger, drain. Add onion, mushrooms, green pepper, seasoning tacos, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna by package directions. Drainage. In 9 "x13" Pan, layer as follows: 1. 3 tbsp. meat mixture 2. 3 ply 3. spread 1 / 2 ricotta cheese 4. 1 / 2 of meat mixture 5. 1 / 3 of shredded or grated cheese 6. 3 ply 7. 1 / 2 ricotta cheese 8. 1 / 2 of meat mixture 9. 1 / 3 of shredded or grated cheese 10. 3 noodles 11. 1 / 3 of shredded or grated cheese Cover with foil. Bake at 350 degrees 1 1 / 2 hours or until heated well. Four Cheese 8 oz Fettuccine noodles 1 can cream of mushroom soup 8 oz cream cheese, cubed 1 can mushrooms drained 1 cup whipping cream 1 / 2 cup butter or margarine 1 / 4 tsp. garlic powder 3 / 4 cup grated Parmesan cheese 1 / 2 cup shredded mozzarella cheese 1 / 2 cup cheese Swiss cheese 2-1/2 cups diced cooked chicken TOPPING: 1 / 3 cup seasoned bread crumbs 2 Tbsp. butter or margarine, melted 1 to 2 tablespoons. grated Parmesan Fettuccini Cook according to package directions. Meanwhile, in a large pot, combine soup, cream cheese, mushrooms, cream, butter and garlic powder. Add cheese and cook and stir until melted. Add chicken, heat through. Drain the noodles, add to sauce. Transfer to a greased shallow 2-1/2 qt. baking dish. Combine filling ingredients, sprinkle over chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 5-10 minutes or until browned. Olive Garden Alfredo Fettuccine 1 pint heavy cream 1 stick (1 / 2 cup) butter 2 tablespoons cream cheese 1 / 2 to 3 / 4 cup Parmesan cheese 1 teaspoon garlic powder add more to your liking if you prefer Salt and pepper to taste 8 oz fettuccine, cooked and drained into a saucepan combine butter, cream, and cream cheese. Simmer until All this is melted, and mix well. Add the Parmesan cheese and garlic powder. Simmer for this 15 to 20 minutes over low heat. Toss the pasta lightly with sauce, coating well. And freeze leftovers. FOUR CHEESE FETTUCCINE 6 oz vermicelli noodles noodles noodles 6 oz spinach 2 tbsp. butter 1 1 / 4 c. half and half or light cream 1 cup grated mozzarella cheese 1 / 2 c. grated fontina cheese 1 / 2 c. Provalone grated 1 / 4 cup grated Romano cheese 1 / 4 cup chopped fresh parsley 1 / 2 tsp. black pepper Cook fettuccine in both large pot of boiling water to package directions. Drain and return to the covered pot to keep warm. In the fourth 1 pot over medium-low heat, melt butter, then add the half and half and all cheeses. Cook 4 minutes, stirring constantly until melted. Add cheese mixture, parsley and pepper to the noodles that was set aside. Mix until well combined. Remove to serving bowls, serve immediately, passing additional grated Romano cheese if desired. Serves six. 3 cheese manicotti Preparation 50 minutes Cooking time: 35 minutes Ingredients 1 / 4 cup chopped onion 1 clove garlic, minced 1 tablespoon cooking oil 1 14-1/2-ounce can tomatoes, chopped 1 8 ounce tomato sauce 1 teaspoon sugar 1 teaspoon dried oregano, crushed 1 / 4 teaspoon dried thyme, crushed 1 bay leaf small 8 dried manicotti shells 2 eggs beaten 2 cups grated mozzarella cheese (8 ounces) 1-1/2 cups ricotta cheese or cream-style cottage cheese 1 / 2 cup grated Parmesan cheese 1 / 2 cup snipped fresh parsley 1 / 2 teaspoon dried oregano, crushed Dash pepper Directions 1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, 1 teaspoon oregano, thyme and bay leaves. Bring to a boil, reduce heat. Simmer slowly, uncovered, for 20 to 25 minutes or until thickened. Remove from heat, discard bay leaf. 2. Meanwhile, cook pasta according to package directions, drain. Conchas Rinse with cold water. 3. For filling, in medium bowl combine eggs, half the mozzarella cheese, ricotta or cottage cheese, Parmesan cheese, parsley, ore than 1 / 2 teaspoon
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