Any good pasta recipes?

Question

What is your favorite past recipe? Anything fairly simple and quick? I love pasta!!

Oops, I meant pasta not past, sorry!

Answer 1

Hello,Dear I also love Pasta..!! I have plenty of favourite delicious original recepies,but frankly I have not enough time to prepare the complicated ones and when I am "dying" for pasta I am byuing a good tomato puree( for pasta)..In some Olive oil I am putting a clove of garlic,pour the puree,add some basil and salvia and some hot pepper..After the pasta os boiled I simply add that mass and I serve it with plenty of parmiggiano cheese..Enjoy!!

Answer 2

Dice half a medium sized onion and 2 cloves of garlic. Let them fry a little bit in oil in a big pan...DONT turn the garlic brown.
Chop up about 4 or 5 medium size zucchini. Add them to the pan, with a good amount of salt. Cook over medium-high heat until soft.
ALWAYS add salt to the pasta water. Like half a handful. When the pasta is done do NOT rinse it. Add all the pasta to the pan with the zucchini and toss over heat. It helps the pasta absorb the sauce you made.
The sauce is good like this, but I like to add ricotta cheese too. When the pasta is just about done, add 4 or 5 spoonfulls of the pasta water to the ricotta cheese and stir it until it becomes creamy. Then after you toss the pasta in the zucchini turn off the heat and add the ricotta. Mix it all together.
I'm an american who married an italian and we live now in italy...i had to learn this stuff and that's my favorite dish! It's stupid easy, and you can alternate it...sometimes i add chopped up celery to the onions and garlic, gives it a different little flavor. Or use parmesean instead of ricotta, and add breadcrumbs to it. Makes it nice and heavy.
I use 4-5 zucchini to feed two of us. :)
Hope that helps!

Answer 3

Penne with Broccoli

1 bunch fresh broccoli (don't use frozen!), cut bite-sized
4-6 oz dried penne pasta depending on how big a serving you want
4 TBSP olive oil (not vegetable or corn oil)
2 TBSP chopped fresh garlic (or the minced that comes in jars)
Salt, pepper and crushed red pepper flakes to taste

-Bring a pot of water to a boil. Place the broccoli in a strainer or colander and put it into the boiling water, colander and all. This way you can use the water to cook the pasta too and not dirty more pots or have to wait for more water to boil.
-Leave the broccoli in the water just for a few minutes till it turns dark green; it should still be very crunchy. Lift the colander/strainer out and set the broccoli aside to drain.
-Cook the pasta according to the box's instructions.
-When the pasta is almost done, heat the oil in a large saute pan/skillet and add the garlic; saute breifly and add the broccoli
-Drain the pasta and add it to the pan with the garlic and broccoli
-Add salt, pepper and crushed red pepper flakes to taste and toss well
-Serve with grated parmesan on top
-Serves 2
-This is very versatile; you can add shrimp, chicken, mushrooms, spinach... whatever you like!

Answer 4

Put the water on for the pasta.

While waiting for the water to reach a boil, chop up tomatoes (canned is fine), onions, and some garlic, and cook them in a frying pan over medium heat. Add other vegetables/meats that you have handy (I've even done this with lunchmeat and/or eggs) and season to taste. I tend to use soy sauce and chinese 5-spice, myself, since I like Asian food, but I've also done it with a more Italian style seasoning.

When the water boils, put in the pasta. By the time that the pasta is cooked, you should have a light and chunky sauce ready. Drain the pasta, put it in the frying pan with the sauce, stir them together and plate your dinner. Enjoy!

Answer 5

I mix my own sauce and it does not take that long, but I just like to take my time with it:

1 can of Hunt's tomatoe sauce
2 table spoons full of Ragu traditional beef flavor sauce
1/2 an onion chopped
Black pepper
1 tsp curry
salt
1/2 green pepper chopped
1 cup ground beef cooked

I fry the onions in 1 table spoon of oil with the peppers mix all sauce together, add pepper curry salt, and the beef, let sauce boil for a few minutes.

and I usually use some middle eastern cooking spices called "Baharat" about 1/2 table spoon.

Use it with your cooked pasta.....yummmmmm gooood.

Answer 6

Pasta is one of my favorite foods....
Here's one if u like cold pasta (i luv this dish):

CLASSIC ITALIAN PASTA SALAD

Ingrediants:
8 ounces rotelle or spiral pasta, cooked and drained
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and muchrooms)
1/2 cup cubed cheddar or mozzarella cheese
1/3 cup sliced pitted ripe olives (optional)
1 cup Wish-Bone ® Italian Dressing



Directions:
1. In large bowl, combine all ingredients except Wish-Bone ® Italian Dressing. Add Dressing; toss well. Serve chilled or at room temperature.


NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.

Answer 7

Im a pasta fanatic!! I love the recipe that was given to you with the tomatoe puree.. EXCELLENT! Other than that I grill in a pan some shrimp with garlic and black pepper. once the shrimp are cooked and pink I blend with boiled fettuccini and add light cheese sauce. Enjoy!

Answer 8

If you like shrimp, boil your favorite pasta, separate pan take shrimp, lemon pepper, and lots of garlic ~ mix ~ you can also add red pepper and diced tomatoes as well fry in hot pan and pour over pasta. Takes maybe 15 min prep and 25 minutes you are eating.

Answer 9

Chicken Pasta Primavera Recipe

2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups)
1 lb. boneless, skinless chicken breasts or tenders, cubed
2 garlic cloves -- minced
2 T. butter
1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 t. salt (I used Kosher and used less!)
1/4 t. pepper


Cook pasta according to pkg. directions.

Meanwhile, in a large skillet, sauté chicken and garlic in hot butter until chicken is no longer pink.
Add thawed vegetables and stir around. Add cream and cook until everything is heated and vegetables are tender.

Drain pasta and add to the skillet. Stir in Parmesan, salt and pepper. Cook and stir until heated through and slightly thickened. Serve immediately.

Answer 10

FIESTA LASAGNE

Recipe By :
Serving Size : 8
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Pieces Lasagne, uncooked
8 oz Canned diced green chilies
2 c Low-fat cottage cheese
1/2 ts Ground cumin
1 t Chili powder
18 oz Tomato sauce
12 oz Lean ground beef
-- browned and drained
8 oz Picante sauce
1 c Frozen corn -- thawed
1 bn Scallions -- sliced
2 c Grated Cheddar cheese
- sharp, low-fat
-(1/2 cup reserved
-for the top)
1 c Low-fat sour cream -- OR...
1 c -Plain, low-fat yogurt
-(reserved for the top)
1/3 c Green olives

Prepare lasagne according to package directions;
drain. Stir the diced chilies into the cottage cheese.

Preheat oven to 350 degrees F. In a medium bowl, mix
cumin, chili powder, tomato sauce and picante sauce.
Spread 1/2 to 1 cup of the tomato sauce mixture over
the bottom of a 9 x 13 x 2-inch baking dish. Place
three pieces of lasagne on top of sauce. Spread half
of the cottage cheese on the lasagne and sprinkle half
each of the ground beef, corn, scallions and Cheddar
cheese. Repeat layering, beginning with sauce. Place a
layer of lasagne on top. Pour remaining sauce over
lasagne. Cover with aluminum foil and bake for 30
minutes. Uncover, top with sour cream, Cheddar cheese
and olives. Re-cover and continue baking for 15
minutes. Let stand 15 minutes before serving.

NOTE: If you prefer not to cook lasagne, add 1 cup
water to tomato sauce and continue as above. When
lasagne is assembled, cover and refrigerate at least
six hours before baking.

Each serving provides: 385 Calories; 33.6 g Protein;
37 g Carbohydrates; 12 g Fat; 50.8 mg Cholesterol;
1516 mg Sodium. Calories from Fat: 28%