Pasta! dose anyone have any delicious recipies please.?

Answer 1

Creamy Shrimp Pesto
Linguine
1/2 cup butter (real butter is best 4 this)
2 cups heavy cream
black pepper to taste
1 cup grated parmeasan cheese
1/3 cup pesto
1 lb. shrimp (i recommend the shrimp you can buy peeled and devined...its not that much more $$ but saves alot of time)

Start water for linguine to boil. Put pasta in when water is ready. In skillet melt butter, stir in cream & pepper, cook 6-8 min., stir constantly. Stir in cheese and throughly mix. Add pesto cook 3-5 min until thickened. Stir in shrimp cook 5 min or until pink. Serve over pasta.

Pepperoni Penne
3/4 lb sliced pepperoni
2 tbls. minced shallots
4 medium tomatoes seeded and peeled (I haven't tried this but am going to next time...canned whole tomatoes)
1 clove garlic (I used the jarred stuff in the produce section)
1 cup heavy whipping cream
penne pasta
parmeasan cheese

Boil water for pasta add when water is ready. In large skillet fry pepperoni, drain. Add shallot (i have used regular onion when i didn't have shallots and noone seemed to notice) and garlic, cook til clear. Add tomato, cook about 5 minutes. Stir in cream, cook about 8 minutes.
Pour over pasta, top with cheese.

With both of these I get a bagged salad (i add whatever fresh veggies I have handy and cheese) and serve with Italian dressing. Then I use a loaf of store bought "homemade" bread, pour olive oil on a plate and shake a little Italian seasoning (the .99 kind in the spice section) onto the oil swish it around and serve the bread to dip in the oil....

Good luck!

Answer 2

Pasta With Cilantro Cream Seafood Sauce

Yield: 4 servings

40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger – finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream

Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.

Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch sauté pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty sauté pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.

Enjoy!

Answer 3

This is my own recipe. Serves 2 people

You will need the following:
I bag of fresh garlic and herb tagliatelle
I bulb of garlic
1 bunch of fresh tarragon
mini sweet plum tomatoes
1 courgette
1 aubergine
1 bunch of spring onions
2 tablespoons of tamari sauce (get it in health shops)
2 tins of princess sardines in olive oil. If you dont like fish you can use chicken thighs or legs
organic butter beans or black eyed peas
potobello and shitake mushrooms

Method

1) chop up the spring onions, mushrooms ( remove the stalks as well) and fresh tarragon (also keep hold of the stalks)
2) slice the aubergine and courgette
3) using a fork mash up the sardines with a splash of viegar
4) rinse the butter beans or black eyed peas under cold water to get rid of excess salt
5) place the above ingredients in a wok and cook on a medium heat for 15 minutes
6) if using chicken, place in oven on 180oc for 35-40 minutes
7)add the tarragon and the stalks together with the whole tomatoes, tamari sauce and garlic. (leave the garlic cloves whole and still in their skin )
8) boil some water in a pan and add the pasta. Once boiling turn the heat down to medium and cook for 5 minutes of until it reaches your preferred taste
9) continue to cook the main ingredients for a furthur 15 ninutes
10)once the pasta is cooked, drain and drizzle over a little olive oil
11)serve the pasta on plates and put the main ingredients in the middle
12)serve with crusty garlic bread (optional )
13)voila!!

If you do decide upon this recipe I hope you really enjoy it. It is cheap, healthy and delicious!!

Answer 4

Pasta Caprese with Raw Tomatoes, Basil and Mozzarella

1 1/2 lb. fresh, ripe tomatoes, coarsely chopped
8 oz. fresh mozzarella cheese cut into 1/2 inch cubes
4 T. extra virgin olive oil, the best you can get
1 tsp. red wine vinegar
1/2 c. fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb. pasta, preferably penne (spaghetti will do)
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepperocini (opt.)

Start the dish an hour or so before your meal. Using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper) in a deep bowl. Season to taste with salt and freshly ground black pepper. Cover with a clean dishcloth and let it sit at room temperature for an hour or so. Add the basil and toss well.

Cook the pasta; remove when al dente, with a bite to it. Drain the pasta and return to the warm pasta pot. Pour on the tomato mixture and toss. Check again for seasoning. Place in serving bowl and serve.

Answer 5

Finely chop an onion and gently fry in olive oil until soft,add some sliced mushrooms and cook for a few minutes.Pour in some double cream and let that simmer for a couple of minutes before adding some smoked salmon and some chopped fresh dill.Add a squeeze of lemon and black pepper to taste (I don't add salt because the smoked salmon is saltl enough)
Serve with tagliatelle.

Answer 6

I'll recomend the Emerils sauceshtey are soooo good,and give your pasta a totally different flavor,try with diferent sauces,put some extra ingredients like,mushrooms,i always use the canned ones,brown some ground beef and add the mushrooms to it let them get the flavor of the meat, then add the sauce of your choice,ilooove the million gaarlic from Emerils,good luck there

Answer 7

ST. Louis Blues Pasta

1 lb. Penne or other medium pasta shape
1/2 lb. bacon
4 cloves garlic, chopped
1 cup onion, chopped
1 tsp. salt
1 lb. collard greens, chopped and rinsed
1 14.5 oz. can chicken broth
1 tbsp. wine vinegar
1 tsp. hot pepper sauce
1/2 cup parmesan cheese, grated

Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Sauté garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon. Serve immediately.

Each Serving Provides:
581 Calories
24 g Protein
71 g Carbohydrates
22 g Fat
34 mg Cholesterol
1099 mg Sodium
28 mcg Folate
Calories from Fat 34%

Answer 8

Chicken and Cucumber Linguine
2 tbsp. olive oil

1 tbsp butter

3 boneless, skinless chicken or turkey breasts

1 large cucumber

1/2 an onion, sliced thin

1/2 tsp. ground cumin

1/2 tsp. ground mustard

2 cloves garlic, minced

1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)

3 tbsp. sour cream

1 lb. linguine pasta, cooked and kept warm

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over linguine.

Answer 9

Beer Brat Pasta

Serves 10-12

1 lbs. Rigatoni or other medium pasta shape
15 oz. fresh bratwurst
1/2 cup beer
1-1/2 cups low-fat cheddar cheese
2 sweet red peppers, coarsely chopped
1 cup onions, coarsely chopped
4 garlic cloves, chopped
1/2 cup fresh basil
1 tbsp. olive oil.

Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally.

While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.


Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.

Answer 10

This is a really good pasta recipe.
Chicken Pasta:
4 oz. of bacon (about 1/2 cup firmly packed cooked bacon)
4 cloves garlic, minced
4 boneless skinless chicken breast, cut i 1/4 inch strips
2 cups, hot cooked spaghetti
4 medium ripe tomatoes, chopped
1/2 cup chicken broth
1 Tbsp. Italian seasoning
1/4 tsp. cayenne pepper
parmesan cheese
Cook bacon in a heavy fry pan until crisp. Remove from pan & drain. Discard all but 2 Tbsp. of the bacon grease from pan. Add garlic and chicken to pan and stir over high heat until chicken is lightly browned. Remove chicken from pan. Add tomatoes, chicken broth, italian seasonings, and cayenne. Boil over high heat until most of liquid is evaporated, about 10 minutes. Return chicken to pan, stir until hot. Pour over pasta, Sprinkle with bacon & parmesan cheese. Serves 2-4