2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
2 small bunches fresh spinach, washed well, large stems removed, and coarsely chopped
1/2 cup sliced pitted black olives (preferably Greek olives, such as kalamata)
Juice of 1 lemon
1/2 pound feta cheese, crumbled
Pepper to taste
1 pound cooked penne or other short thick pasta
Heat olive oil in large skillet and cook onions and garlic over medium heat until translucent. Lowerheat and add spinach and cook, covered, until wilted, but still green. Add chopped olives, crumbledfeta cheese, pepper and lemon juice. Stir in cooked pasta and serve.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Jan 22, 2011
Jan 19, 2011
PASTA PANCAKE
Makes: 4 Servings
8oz Angel Hair or Thin Spaghetti, uncooked
3 eggs
1/3 cup 1 % milk
3 tbsp Parmesan Cheese
1 cup cooked boneless, skinless chicken breast, diced (1/4-inch)
3/4 cup frozen peas, thawed and drained, or 3/4 cup fresh peas
Freshly ground black pepper
1 ½ cups tomato sauce
4 tsp vegetable oil, divided
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300 F.
3. Place tomato sauce in small saucepan and warm over low heat.
4. Beat eggs, milk and Parmesan cheese in a large mixing bowl.
5. Add pasta, chicken, peas and pepper and toss until blended.
6. Pour 1 tsp of the oil into a 6-inch, non-stick skillet and place over medium heat.
7. Toss pasta mixture again and measure out one-forth of the mixture (about1 cup) into the skillet.
8. Flatten into an even layer.
9. Cook about 1 minute, then slide spatula around to be sure pancake doesn’t stick.
10. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking.
11. Carefully flip pancake and cook about 3 more minutes.
12. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
13. When all four pancakes are done, top with tomato sauce and serve.
8oz Angel Hair or Thin Spaghetti, uncooked
3 eggs
1/3 cup 1 % milk
3 tbsp Parmesan Cheese
1 cup cooked boneless, skinless chicken breast, diced (1/4-inch)
3/4 cup frozen peas, thawed and drained, or 3/4 cup fresh peas
Freshly ground black pepper
1 ½ cups tomato sauce
4 tsp vegetable oil, divided
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300 F.
3. Place tomato sauce in small saucepan and warm over low heat.
4. Beat eggs, milk and Parmesan cheese in a large mixing bowl.
5. Add pasta, chicken, peas and pepper and toss until blended.
6. Pour 1 tsp of the oil into a 6-inch, non-stick skillet and place over medium heat.
7. Toss pasta mixture again and measure out one-forth of the mixture (about1 cup) into the skillet.
8. Flatten into an even layer.
9. Cook about 1 minute, then slide spatula around to be sure pancake doesn’t stick.
10. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking.
11. Carefully flip pancake and cook about 3 more minutes.
12. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
13. When all four pancakes are done, top with tomato sauce and serve.
PASTA AND WHITE BEAN CASSEROLE
Makes: 4 Servings
8oz Rotini, Twists or Spirals, uncooked
4oz groung turkey
1 small onion, peeled and diced
1 bunch fresh broccoli, chopped (2 cups), or
-1 10oz package frozen broccoli, thawed, drained and chopped
1 tsp dried sage
1 tsp dried tarragon
1 16oz can tomatoes, liquid reserved, finely chopped
1 ½ cups low-sodium chicken broth or water
1 15 ½ oz can white beans, rinsed and drained
salt and pepper to taste
2 tbsp plain bread crumbs
2 tbsp grated Parmesan cheese
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 350 f.
3. Crumble turkey into a large skillet and place over medium heat.
4. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes.
5. Pour off all but 1 tbsp of the drippings in the pan.
6. Cook until vegetables are soft, about 4 minutes.
7. Add tomatoes and heat to boiling, stirring occasionally.
8. Boil 3 minutes.
9. Remove skillet from heat and add chicken broth or water, beans, salt and pepper to taste.
10. Stir well.
11. In a large bowl, combine broccoli and turkey mixture with cooked pasta.
12. Toss well.
13. Transfer mixture into a 1 ½ quart baking dish.
14. In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole.
15. Bake until heated through in the centre, about 20 minutes.
8oz Rotini, Twists or Spirals, uncooked
4oz groung turkey
1 small onion, peeled and diced
1 bunch fresh broccoli, chopped (2 cups), or
-1 10oz package frozen broccoli, thawed, drained and chopped
1 tsp dried sage
1 tsp dried tarragon
1 16oz can tomatoes, liquid reserved, finely chopped
1 ½ cups low-sodium chicken broth or water
1 15 ½ oz can white beans, rinsed and drained
salt and pepper to taste
2 tbsp plain bread crumbs
2 tbsp grated Parmesan cheese
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 350 f.
3. Crumble turkey into a large skillet and place over medium heat.
4. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes.
5. Pour off all but 1 tbsp of the drippings in the pan.
6. Cook until vegetables are soft, about 4 minutes.
7. Add tomatoes and heat to boiling, stirring occasionally.
8. Boil 3 minutes.
9. Remove skillet from heat and add chicken broth or water, beans, salt and pepper to taste.
10. Stir well.
11. In a large bowl, combine broccoli and turkey mixture with cooked pasta.
12. Toss well.
13. Transfer mixture into a 1 ½ quart baking dish.
14. In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole.
15. Bake until heated through in the centre, about 20 minutes.
ANGEL HAIR PASTA WITH ROASTED PEPPER SALSA AND CHICKEN
Makes: 5 Servings
1 lb Angel Hair or Capellini, uncooked
2 red bell peppers or
-1 red bell pepper and 1 yellow bell pepper
3 tbsp fresh basil, finely shredded
1 tsp balsamic vinegar or
-1 tsp fresh lemon juice
1 clove garlic, minced
1/4 tsp salt, or to taste
pepper to taste
1 tbsp olive or vegetable oil
8oz boneless, skinless chicken breasts, cut into small cubes
½ cup chicken broth
1. Roast and peel the peppers. Transfer them to a bowl and cover tightly with plastic wrap.
2. Let them stand until cool.
3. Cut the peppers in half lengthwise and remove the stems and seeds.
4. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4" pieces.
5. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl.
6. Prepare pasta according to package directions.
7. While pasta is cooking, heat the oil in a large skillet over medium-high heat.
8. Add the chicken and stir until cooked through, about 4 minutes.
9. Add the roasted pepper salsa and stir in 30 seconds, scraping up the brown bits that stick to the pan.
10. Remove the skillet from the heat.
11. Drain the pasta, reserving 1/4 cup of the cooking water.
12. Add the water and the chicken broth to the skillet with the chicken mixture.
13. Return the pasta to the pot.
14. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta.
15. Season to taste. Serve hot
1 lb Angel Hair or Capellini, uncooked
2 red bell peppers or
-1 red bell pepper and 1 yellow bell pepper
3 tbsp fresh basil, finely shredded
1 tsp balsamic vinegar or
-1 tsp fresh lemon juice
1 clove garlic, minced
1/4 tsp salt, or to taste
pepper to taste
1 tbsp olive or vegetable oil
8oz boneless, skinless chicken breasts, cut into small cubes
½ cup chicken broth
1. Roast and peel the peppers. Transfer them to a bowl and cover tightly with plastic wrap.
2. Let them stand until cool.
3. Cut the peppers in half lengthwise and remove the stems and seeds.
4. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4" pieces.
5. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl.
6. Prepare pasta according to package directions.
7. While pasta is cooking, heat the oil in a large skillet over medium-high heat.
8. Add the chicken and stir until cooked through, about 4 minutes.
9. Add the roasted pepper salsa and stir in 30 seconds, scraping up the brown bits that stick to the pan.
10. Remove the skillet from the heat.
11. Drain the pasta, reserving 1/4 cup of the cooking water.
12. Add the water and the chicken broth to the skillet with the chicken mixture.
13. Return the pasta to the pot.
14. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta.
15. Season to taste. Serve hot
PASTA WITH TURKEY SAUSAGE AND OLIVES
Makes: 4 to 6 Servings
1 lb Mostaccioli, Rigatoni or other medium pasta shape, uncooked
8 oz Italian-style turkey sausage
1 tbsp olive or vegetable oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
pinch of crushed red pepper
salt and freshly ground pepper to taste
2 tbsp chopped Italian parsley
grated Parmesan cheese (optional)
1. Crumble the sausage into a lightly oiled skillet.
2. Place over a medium heat and saute, stirring often to break up the meat, until the sausage is cooked through.
3. Drain and cool the meat.
4. Heat the oil in a medium skillet over medium heat.
5. Add the garlic and fry until golden brown.
6. Add the tomatoes, olives and crushed red pepper.
7. Return the sausage to the skillet and add the salt and pepper to taste.
8. Reduce the heat and simmer until the sauce is thickened, about 5 minutes.
9. Prepare the pasta according to package directions.
10. Before draining, reserve one cup of the pasta cooking liquid.
11. Drain the pasta and return it to the pot over low heat.
12. Add the sauce. If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta cooking liquid.
13. Stir in the parsley.
14. Divide the pasta among serving plates.
15. Garnish with grated Parmesan cheese, if desired.
1 lb Mostaccioli, Rigatoni or other medium pasta shape, uncooked
8 oz Italian-style turkey sausage
1 tbsp olive or vegetable oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
pinch of crushed red pepper
salt and freshly ground pepper to taste
2 tbsp chopped Italian parsley
grated Parmesan cheese (optional)
1. Crumble the sausage into a lightly oiled skillet.
2. Place over a medium heat and saute, stirring often to break up the meat, until the sausage is cooked through.
3. Drain and cool the meat.
4. Heat the oil in a medium skillet over medium heat.
5. Add the garlic and fry until golden brown.
6. Add the tomatoes, olives and crushed red pepper.
7. Return the sausage to the skillet and add the salt and pepper to taste.
8. Reduce the heat and simmer until the sauce is thickened, about 5 minutes.
9. Prepare the pasta according to package directions.
10. Before draining, reserve one cup of the pasta cooking liquid.
11. Drain the pasta and return it to the pot over low heat.
12. Add the sauce. If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta cooking liquid.
13. Stir in the parsley.
14. Divide the pasta among serving plates.
15. Garnish with grated Parmesan cheese, if desired.
PASTA WITH CHICKEN, TOMATO AND ROMANO
Makes: 6 to 8 Servings
1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
2 ripe tomatoes, cored
2 tbsp olive or vegetable oil
1 large onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
1 lb boneless, skinless chicken breasts, cut into strips
1 tsp dried basil
12-16 California ripe olives, coarsely chopped
1 green bell pepper, seeds and ribs removed, julienne
1 15 ½ oz can low-sodium chicken broth
1 cup grated Romano cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, cut the tomatoes in half crosswise and scoop out seeds with you fingers. Chop the tomatoes coarsely.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes.
4. Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes.
5. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.
6. Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes.
7. When pasta is done, drain it well and add to sauce mixture. Toss until pasta is evenly mixed with sauce.
8. Transfer to serving dish, top with cheese and serve.
1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
2 ripe tomatoes, cored
2 tbsp olive or vegetable oil
1 large onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
1 lb boneless, skinless chicken breasts, cut into strips
1 tsp dried basil
12-16 California ripe olives, coarsely chopped
1 green bell pepper, seeds and ribs removed, julienne
1 15 ½ oz can low-sodium chicken broth
1 cup grated Romano cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, cut the tomatoes in half crosswise and scoop out seeds with you fingers. Chop the tomatoes coarsely.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes.
4. Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes.
5. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.
6. Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes.
7. When pasta is done, drain it well and add to sauce mixture. Toss until pasta is evenly mixed with sauce.
8. Transfer to serving dish, top with cheese and serve.
PASTA WITH ITALIAN CHICKEN AND SCALLIONS
Makes: 4 Servings
12oz Fettuccine, uncooked
12 oz boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water, divided
2 bunches scallions or spring onions, chopped
1 chicken bouillon cube
2 tsp margarine
freshly ground black pepper to taste
1 tsp vegetable oil
1 red bell pepper, seeds and ribs removed, chopped
chopped parsley for garnish
1. Prepare pasta according to package directions; drain.
2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through.
3. Remove from pan and allow to cool slightly.
4. Cut into bite-sized pieces.
5. In a medium saucepan, bring 1 cup of water to a boil.
6. Add the onions with margarine and ½ cup of the reserved liquid in a food processor or blender until smooth.
7. Season with freshly ground pepper to taste.
8. Toss with pasta.
9. In a medium non-stick saute pan, heat oil over medium heat.
10. Add bell pepper and saute until tender, about 3 to 4 minutes.
11. Arrange pasta on a platter and top with chicken and bell pepper.
12. Toss lightly.
13. Garnish with parsley and serve.
12oz Fettuccine, uncooked
12 oz boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water, divided
2 bunches scallions or spring onions, chopped
1 chicken bouillon cube
2 tsp margarine
freshly ground black pepper to taste
1 tsp vegetable oil
1 red bell pepper, seeds and ribs removed, chopped
chopped parsley for garnish
1. Prepare pasta according to package directions; drain.
2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through.
3. Remove from pan and allow to cool slightly.
4. Cut into bite-sized pieces.
5. In a medium saucepan, bring 1 cup of water to a boil.
6. Add the onions with margarine and ½ cup of the reserved liquid in a food processor or blender until smooth.
7. Season with freshly ground pepper to taste.
8. Toss with pasta.
9. In a medium non-stick saute pan, heat oil over medium heat.
10. Add bell pepper and saute until tender, about 3 to 4 minutes.
11. Arrange pasta on a platter and top with chicken and bell pepper.
12. Toss lightly.
13. Garnish with parsley and serve.
PASTA CHICKEN CASSEROLE
Makes: 4 to 6 Servings
Ingredients:
8oz Ziti, Mostaccioli or other medium pasta shape, uncooked
2 tbsp margarine, divided
8 oz mushrooms, sliced
3 tbsp all-purpose flour
1 tbsp Dijon mustard
1 3/4 cups skim milk
1/4 tsp salt
2 5oz cans chunk white chicken, drained and flaked
1 2oz jar pimentos, drained and sliced
1/3 cup parmesan cheese, grated
salt and freshly ground pepper to taste
Directions:
1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. While pasta is cooking, melt 1 tbsp margarine in skillet over medium-high heat.
4. Add mushrooms and saute 2 to 3 minutes.
5. Drain off any liquid and set mushrooms aside.
6. Place the remaining margarine in the skillet and melt over a medium-low heat.
7. With a wire whisk, stir in flour.
8. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens.
9. Once thickened, stir in mushrooms and remove from heat.
10. When pasta is done, drain well.
11. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper.
12. Combine all ingredients together and transfer to a 2 quart casserole dish.
13. Bake for 15 minutes or until heated through.
14. Serve immediately.
Ingredients:
8oz Ziti, Mostaccioli or other medium pasta shape, uncooked
2 tbsp margarine, divided
8 oz mushrooms, sliced
3 tbsp all-purpose flour
1 tbsp Dijon mustard
1 3/4 cups skim milk
1/4 tsp salt
2 5oz cans chunk white chicken, drained and flaked
1 2oz jar pimentos, drained and sliced
1/3 cup parmesan cheese, grated
salt and freshly ground pepper to taste
Directions:
1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. While pasta is cooking, melt 1 tbsp margarine in skillet over medium-high heat.
4. Add mushrooms and saute 2 to 3 minutes.
5. Drain off any liquid and set mushrooms aside.
6. Place the remaining margarine in the skillet and melt over a medium-low heat.
7. With a wire whisk, stir in flour.
8. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens.
9. Once thickened, stir in mushrooms and remove from heat.
10. When pasta is done, drain well.
11. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper.
12. Combine all ingredients together and transfer to a 2 quart casserole dish.
13. Bake for 15 minutes or until heated through.
14. Serve immediately.
SUMMER PASTA SALAD
Makes: 6 to 8 Servings
Ingredients:
1 lb Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp low-sodium chicken broth
½- 3/4 lb skinless, boneless chicken breast halves, cut in 1-inch pieces
8 plum tomatoes ( about 1 ½ lbs), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp Parmesan cheese
2 tbsp toasted pine nuts or walnuts
½ cup low-sodium chicken broth
1 tbsp olive oil
1 ½ tbsp red wine vinegar
salt
freshly ground black pepper
Garnish:
Cilantro sprigs
Blue corn chips
Directions:
1. Prepare pasta according to package directions.
2. Drain and set aside in large serving bowl.
3. Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.
4. Heat Chicken broth in non-stick skillet over medium heat.
5. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.
6. Add chicken, tomatoes, red onion and pine nuts to pasta.
7. Toss with all of the Cilantro Pesto until well combined.
8. Garnish with Cilantro sprigs and blue corn chips.
Ingredients:
1 lb Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp low-sodium chicken broth
½- 3/4 lb skinless, boneless chicken breast halves, cut in 1-inch pieces
8 plum tomatoes ( about 1 ½ lbs), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp Parmesan cheese
2 tbsp toasted pine nuts or walnuts
½ cup low-sodium chicken broth
1 tbsp olive oil
1 ½ tbsp red wine vinegar
salt
freshly ground black pepper
Garnish:
Cilantro sprigs
Blue corn chips
Directions:
1. Prepare pasta according to package directions.
2. Drain and set aside in large serving bowl.
3. Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.
4. Heat Chicken broth in non-stick skillet over medium heat.
5. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.
6. Add chicken, tomatoes, red onion and pine nuts to pasta.
7. Toss with all of the Cilantro Pesto until well combined.
8. Garnish with Cilantro sprigs and blue corn chips.
FLORIBBEAN PASTA RISOTTO WITH SHRIMP & BLACK BEANS
Makes: 6 to 8 Servings
Ingredients:
1 lb Ozro
1 tbsp oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, minced
2 14.5 oz can fat-free, reduced sodium chicken broth
2 cups orange juice (from carton)
1/4 cup cooking sherry
2 tsp Caribbean jerk seasoning
1- ½ lbs medium shrimp, shelled and deveined
1 15 oz can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Directions:
1. Cook pasta according to pasta directions.
2. While pasta is cooking, heat oil in large deep skillet over medium heat.
3. Add onion, red bell pepper, and garlic; saute until tender, about 4 minutes.
4. Stir ozro, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to boil, stirring frequently.
5. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
6. Stir in shrimp and black beans; simmer 2 minutes more.
7. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed. Stir in cilantro.
Ingredients:
1 lb Ozro
1 tbsp oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, minced
2 14.5 oz can fat-free, reduced sodium chicken broth
2 cups orange juice (from carton)
1/4 cup cooking sherry
2 tsp Caribbean jerk seasoning
1- ½ lbs medium shrimp, shelled and deveined
1 15 oz can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Directions:
1. Cook pasta according to pasta directions.
2. While pasta is cooking, heat oil in large deep skillet over medium heat.
3. Add onion, red bell pepper, and garlic; saute until tender, about 4 minutes.
4. Stir ozro, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to boil, stirring frequently.
5. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
6. Stir in shrimp and black beans; simmer 2 minutes more.
7. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed. Stir in cilantro.
PASTA CARBONARA
Makes: 4 servings
1 lb Bacon; chopped in 1" pieces
8 tbsp sweet butter
1 medium onion, chopped
1 cup light cream (half-n- half)
1 egg, lightly beaten
1 cup Parmesan cheese, grated
½ cup Italian parsley, chopped
1 lb any pasta
3/4 cup chicken broth, heated
pepper, freshly ground
1. Cook bacon until lightly brown.
2. Saute onion in butter until onion is a light brown.
3. In a small bowl, combine cream, egg, 2/3 cup parmesan cheese, and parsley. Set aside.
4. Cook pasta according to instructions on package. Drain.
5. Return pasta to pot and add onion mixture, cream mixture, bacon, broth and freshly ground pepper.
6. Serve immediately with remaining cheese.
1 lb Bacon; chopped in 1" pieces
8 tbsp sweet butter
1 medium onion, chopped
1 cup light cream (half-n- half)
1 egg, lightly beaten
1 cup Parmesan cheese, grated
½ cup Italian parsley, chopped
1 lb any pasta
3/4 cup chicken broth, heated
pepper, freshly ground
1. Cook bacon until lightly brown.
2. Saute onion in butter until onion is a light brown.
3. In a small bowl, combine cream, egg, 2/3 cup parmesan cheese, and parsley. Set aside.
4. Cook pasta according to instructions on package. Drain.
5. Return pasta to pot and add onion mixture, cream mixture, bacon, broth and freshly ground pepper.
6. Serve immediately with remaining cheese.
PENNE PASTA WITH SUN-DRIED TOMATOES
Makes: 6 servings
4 tbsp crushed red chili
½ cup sun-dried tomatoes, cut in slivers
1 cup black olives, cured in oil, pitted and halved
½ cup fresh basil, chopped
½ cup fresh Italian parsley, chopped
1 tbsp lemon peel, grated
3 cloves garlic, minced
½ cup olive oil
2 tbsp oil from tomatoes
2 tsp freshly ground pepper
3/4 lbs Parmesan cheese, grated
1 lb penne pasta
1. Combine all ingredients, except for the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavours.
2. Cook the pasta in 4 quarts of boiling salted water until tender but still firm, al dente.
3. Drain. Toss the pasta with the sauce and cheese until well coated and serve
4 tbsp crushed red chili
½ cup sun-dried tomatoes, cut in slivers
1 cup black olives, cured in oil, pitted and halved
½ cup fresh basil, chopped
½ cup fresh Italian parsley, chopped
1 tbsp lemon peel, grated
3 cloves garlic, minced
½ cup olive oil
2 tbsp oil from tomatoes
2 tsp freshly ground pepper
3/4 lbs Parmesan cheese, grated
1 lb penne pasta
1. Combine all ingredients, except for the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavours.
2. Cook the pasta in 4 quarts of boiling salted water until tender but still firm, al dente.
3. Drain. Toss the pasta with the sauce and cheese until well coated and serve
PASTA WITH SMOKED SALMON AND GOLDEN CAVIAR
Makes: 6 servings
1 ½ lb thin spaghetti
3/4 cup butter(plus up to 4 tb more for pasta)
2 cup whipping cream
½ lb smoked salmon, thinly sliced and cut into ½" pieces
white pepper to taste
1 can golden caviar (4 oz), about 1 tbsp per serving
1. Cook pasta until al dente: rinse and drain.
2. Blend up to 4 tbsp butter to moisten.
3. Melt ¾ cup butter in a large skillet.
4. Add cream and bring to a boil, stirring occasionally.
5. Reduce heat to medium and cook sauce until reduced, about 5 minutes.
6. Add smoked salmon and white pepper.
7. Add pasta to sauce and toss gently but thoroughly.
8. Heat to warm if necessary.
9. Serve immediately with a spoon of caviar on top or on the side of each serving.
1 ½ lb thin spaghetti
3/4 cup butter(plus up to 4 tb more for pasta)
2 cup whipping cream
½ lb smoked salmon, thinly sliced and cut into ½" pieces
white pepper to taste
1 can golden caviar (4 oz), about 1 tbsp per serving
1. Cook pasta until al dente: rinse and drain.
2. Blend up to 4 tbsp butter to moisten.
3. Melt ¾ cup butter in a large skillet.
4. Add cream and bring to a boil, stirring occasionally.
5. Reduce heat to medium and cook sauce until reduced, about 5 minutes.
6. Add smoked salmon and white pepper.
7. Add pasta to sauce and toss gently but thoroughly.
8. Heat to warm if necessary.
9. Serve immediately with a spoon of caviar on top or on the side of each serving.
PASTA WITH QUICK TOMATO AND GARLIC
Makes: 4 servings
1 packet any Pasta
16 Italian plum tomatoes
2 cloves garlic
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1/3 cup olive oil
1. Peel, seed and chop tomatoes.
2. Mince the garlic.
3. Heat the olive oil over low heat in a saucepan.
4. Add the garlic and cook over a medium heat for about 3 minutes, until soft.
5. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice.
6. Chop the parsley and basil.
7. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta.
8. Drain and return pasta to pot.
9. Add tomato sauce and fresh herbs.
10. Toss over low heat until pasta is lightly coated with sauce and warmed through.
11. Season to taste with salt and pepper.
12. Serve immediately with Parmesan cheese if desired.
PASTA WITH PESTO AND CHICKEN
Makes: 4 servings
1 Packet any Pasta
pesto
1/3 cup Parmesan cheese, grated
4 cloves garlic
1 tsp salt
1 quart fresh basil leaves, packed
1/3 cup pine nuts
3/4 cup olive oil
4 Boneless, skinless chicken breast
1 tbsp vegetable oil
salt
pepper
Pesto Sauce:
1. Grate the cheese.
2. Mash the garlic with the salt to form a smooth paste.
3. Combine garlic paste, basil, pine nuts, and olive oil in food processor or blender.
4. Puree til smooth.
5. Stir in cheese.
Preparation:
1. Heat the grill or broiler.
2. Toss the chicken with vegetable oil and sprinkle with salt and pepper.
3. Broil the chicken, turning once, until just cooked through, about 10 minutes total.
4. Cut into bite size pieces.
5. Cook the pasta in boiling, salted water until tender, about 3 minutes for fresh pasta.
6. Drain and return to pot.
7. Toss with chicken and pesto sauce and season with salt and pepper.
8. Serve warm or at room temperature.
1 Packet any Pasta
pesto
1/3 cup Parmesan cheese, grated
4 cloves garlic
1 tsp salt
1 quart fresh basil leaves, packed
1/3 cup pine nuts
3/4 cup olive oil
4 Boneless, skinless chicken breast
1 tbsp vegetable oil
salt
pepper
Pesto Sauce:
1. Grate the cheese.
2. Mash the garlic with the salt to form a smooth paste.
3. Combine garlic paste, basil, pine nuts, and olive oil in food processor or blender.
4. Puree til smooth.
5. Stir in cheese.
Preparation:
1. Heat the grill or broiler.
2. Toss the chicken with vegetable oil and sprinkle with salt and pepper.
3. Broil the chicken, turning once, until just cooked through, about 10 minutes total.
4. Cut into bite size pieces.
5. Cook the pasta in boiling, salted water until tender, about 3 minutes for fresh pasta.
6. Drain and return to pot.
7. Toss with chicken and pesto sauce and season with salt and pepper.
8. Serve warm or at room temperature.
PASTA WITH MARINATED ARTICHOKE HEARTS
Makes: 1 serving
6 oz Jar marinated Artichoke Hearts
1 tbsp olive oil
1 tbsp unsalted butter
1 cup onion, chopped
1 tsp dried basil
½ cup sour cream
½ cup cottage cheese
salt
pepper
cayenne pepper
Parmesan cheese
1. Drain the liquid from the marinated artichoke hearts into a skillet.
2. Slice the drained hearts into bite sized pieces.
3. Add the olive oil and butter to the drained-off marinade in the skillet.
4. Heat the mixture, add the onions and saute them until soft (5 - 8 minutes).
5. Add the artichoke hearts and basil.
6. Saute for 5 minutes. Remove from heat, stir in remaining ingredients and serve over ½ pound pasta.
6 oz Jar marinated Artichoke Hearts
1 tbsp olive oil
1 tbsp unsalted butter
1 cup onion, chopped
1 tsp dried basil
½ cup sour cream
½ cup cottage cheese
salt
pepper
cayenne pepper
Parmesan cheese
1. Drain the liquid from the marinated artichoke hearts into a skillet.
2. Slice the drained hearts into bite sized pieces.
3. Add the olive oil and butter to the drained-off marinade in the skillet.
4. Heat the mixture, add the onions and saute them until soft (5 - 8 minutes).
5. Add the artichoke hearts and basil.
6. Saute for 5 minutes. Remove from heat, stir in remaining ingredients and serve over ½ pound pasta.
PASTA WITH CRAB SAUCE
Makes: 1 serving
3 tbsp butter
3 tbsp oil
1 shallot chopped
1 stalk celery
6 to 7 oz crab meat
1 tbsp tomato paste
4 oz tomato sauce (canned)
1 cup sparkling white wine
1 flavour cube (fish flavour if possible)
salt
pepper
12 oz pasta cooked according to directions
1. Melt butter in oil and saute shallot and celery until translucent.
2. Add paste and tomato sauce.
3. Mix well.
4. Add flavour cube and wine and cook over low heat for 5 minutes.
5. Add crab and cook for 5 minutes more.
6. Add salt and pepper to taste.
7. Serve over hot pasta.
PASTA WITH ZUCCHINI AND ROASTED GARLIC
Makes: 4 Servings
1 lb Rotini, Twists or Spirals, uncooked
8 medium cloves garlic, peeled
½ tsp dried thyme
½ tsp dried rosemary, crushed
2 tbsp vegetable oil
3 medium zucchini, coarsely grated (about 5-6 cups)
1. Preheat oven or toaster to 450F.
2. Lay a 12-inch square piece of foil on the counter and put the garlic on it.
3. Sprinkle the thyme and rosemary over the garlic.
4. Pour the oil over the garlic and herbs.
5. Draw up the edges of the foil and make a sealed packet.
6. Bake 20 minutes.
7. While the garlic is baking, cook pasta according to package directions.
8. Two minutes before pasta is done, add the zucchini to the pasta cooking water.
9. Cook for 2 minutes. Drain zucchini and pasta.
10. Open the foil and mash the garlic lightly with a spoon.
11. Toss with the pasta and zucchini, season with salt and pepper and serve.
PASTA MEXICALLI
Makes: 8 Servings
8 oz Penne, Mostaccioli, or Rotini, uncooked
1 16 oz can black beans, rinsed and drained
1 16 oz can cannellini beans, rinsed and drained
1 11oz can yellow corn kernels, drained
1 cup red onion, chopped
½ cup diced bell pepper, finely diced
1/4- ½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped or 2 tbsp dried parsley
1/4 cup cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 ½ tsp ground cumin
½ tsp cayenne pepper
½ tsp black pepper
1/4 cup vegetable oil
1. Prepare pasta according to package directions. Drain.
2. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
3. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
4. Slowly whisk oil to vinegar mixture.
5. Add vinegar mixture to pasta and stir well.
6. Serve chilled.
8 oz Penne, Mostaccioli, or Rotini, uncooked
1 16 oz can black beans, rinsed and drained
1 16 oz can cannellini beans, rinsed and drained
1 11oz can yellow corn kernels, drained
1 cup red onion, chopped
½ cup diced bell pepper, finely diced
1/4- ½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped or 2 tbsp dried parsley
1/4 cup cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 ½ tsp ground cumin
½ tsp cayenne pepper
½ tsp black pepper
1/4 cup vegetable oil
1. Prepare pasta according to package directions. Drain.
2. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
3. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
4. Slowly whisk oil to vinegar mixture.
5. Add vinegar mixture to pasta and stir well.
6. Serve chilled.
Jan 18, 2011
CHILI PASTA
Makes: 4 to 6 Servings
8 oz Medium shells, Elbow Macaroni, or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 jalapeno, cored and thinly sliced
1 tbsp chili powder
1 tsp cumin
2 cloves garlic, finely chopped
1 16-oz can red kidney beans, rinsed and drained
1 12-oz salsa
½ cup shredded low-sodium cheddar cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine remaining ingredients in a large pot and heat until onion is cooked.
3. When pasta is done, drain well.
4. Transfer to a serving bowl.
5. Add contents of pot and toss gently until well combined.
6. Sprinkle cheddar on top and serve immediately.
8 oz Medium shells, Elbow Macaroni, or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 jalapeno, cored and thinly sliced
1 tbsp chili powder
1 tsp cumin
2 cloves garlic, finely chopped
1 16-oz can red kidney beans, rinsed and drained
1 12-oz salsa
½ cup shredded low-sodium cheddar cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine remaining ingredients in a large pot and heat until onion is cooked.
3. When pasta is done, drain well.
4. Transfer to a serving bowl.
5. Add contents of pot and toss gently until well combined.
6. Sprinkle cheddar on top and serve immediately.
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