What's a fabulous recipe for pasta without tomatoe sauce.?

Question

I'd like a really cool, light receipe for tortellini, or any type of pasta that's healthy and doesn't have tomatoe sauce in it.

Answer 1

Hope this is the type of food you had in mind.Here's 3 good recipes:

Tortellini With Roasted Garlic Sauce Recipe

Ingredients:
1 large bulb garlic
1 (9oz.) pkg. fresh tortellini pasta
3 tablespoons olive oil
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream
1/3 cup grated Parmesan cheese
2 tablespoons Frank's Redhot Sauce
Cut 1/2-inch off top of garlic & discard. Peel outer skin, leave cloves intact. Wrap garlic in foil; bake 1 hour or until tender. Cool.

Cook tortellini according to pkg. directions. Rinse with cold water and drain well. Heat olive oil in skillet over medium heat. Fry pasta in small batches, cooking until lightly browned. Drain on paper towels.

Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out. Place cloves in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and puree until very smooth. Spoon into small saucepan; cook over very low heat until hot and bubbly, stirring constantly. Pour into small serving bowl.

Arrange pasta on serving platter. Serve with sauce.

This recipe for Tortellini With Roasted Garlic Sauce serves/makes 4




Tortellini Primavera Salad Recipe

Directions:
Preheat oven to 350°F.

Ingredients:
9 ounces fresh cheese tortellini (egg pasta)
9 ounces fresh cheese tortellini (spinach pasta)
15 ounces canned cannellini beans, rinsed and drained
14 ounces artichoke hearts, rinsed, drained, and thinly sliced
2 large tomatoes, peeled, seeded and diced 1/2 inch
1 cup raw crimini mushrooms, thinly sliced
1 cup Belgian endive, thinly sliced
1/2 cup celery hearts, thinly sliced
1/2 cup carrot, shredded
1 1/2 cup Italian salad dressing

Directions:
Cook the tortellini according to package directions. Drain and transfer to a large bowl or platter. Add all other ingredients. Stir well and serve.

This recipe for Tortellini Primavera Salad serves/makes 10


Shrimp Tortellini Recipe

Ingredients:
1 pound medium shrimp, uncooked
1 package (9-ounce size) cheese tortellini
1/3 cup butter
1 shallot, minced
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil
1/2 cup grated Parmesan cheese

Directions:
Peel and devein shrimp; set aside. Cook and drain pasta according to package instructions.

Melt butter in large skillet over medium-high heat. Add shrimp, shallot, and basil. Cook five minutes, stirring constantly. Add pasta and cheese. Toss and serve immediately.

This recipe for Shrimp Tortellini serves/makes 6



Good Luck,
Lil' Mama Laura

Answer 2

Pasta salad. Use Italian salad dressing. Cook the tortellini and rinse in cool water, throw in some chopped onions, peppers olives, small cubes of mozzerella cheese and toss it with lite Italian dressing.

Answer 3

This recipe is to die for, it's a little work but well worth it. It makes a large quantity so you might want to cut recipe in half

Macaroni Grill's Penne Rustica

Gratinata Sauce
2 tbls butter
2 tbls chopped garlic
1 tbl dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream

Penne Rustica
1 oz. pancetta or bacon cut into 1 inch pieces
18 shrimp peeled and deveined
12 oz. grilled chicken breast sliced
4 1/2 cups of above sauce
large bag precooked penne pasta
3 tbls pimentos
6 oz butter
1 tbl chopped shallots
1 pinch salt
1 pinch fresh ground pepper
1 cup shredded parmesan cheese
1/2 tsp paprika

For the gratinata sauce: saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: Saute pancetta or bacon until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add Gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture in a large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes

Answer 4

"Pesto"

Grab about 20 Basil leaves and arugula or any kind of spiced leaf.

Then put them in to a food processor or something that will puree them. Grind them up and ad some oil until its like a mush.

Boil any kind of pasta you like and when it is almost ready, put a little oil and a clove of garlic into a pan.

Once it begins to sizzle a little bit toss in the "basil mush" and pasta and mix it around until most of the past is covered in the pesto. Then enjoy.

Hope that helps!

Answer 5

I've sauted chopped garlic cloves and olive oil with some crushed red pepper flakes then add cooked pasta of any kind. I sprinkle fresh parmesan cheese and green onions on top!
YUUUUMMMOOO!!!!

Answer 6

I don't have a recipe, but I love alfredo sauce in a jar, especially the four-cheese type.

Answer 7

Summer Red Pepper Sauce

Serves 6

1 pound pasta
2 tablespoons olive oil
1 cup chopped onion
3 large cloves garlic, chopped
1 13.75-ounce can roasted peppers, drained and chopped (2 large peppers)
1/2 cup drained whole canned tomatoes
1/3 cup ricotta salata
6 anchovies, rinsed and patted dry
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper, to taste
Grated Parmesan cheese, to sprinkle on top



Warm the oil in a skillet over medium heat. Add the onion and garlic and saute 5 minutes, until softened. Transfer the onion and garlic to the food processor bowl and add the roasted peppers, tomatoes, ricotta salata and anchovies. Process until pureed. Stir in the parsley and season to taste with salt and pepper.

Toss with hot pasta, stirring in 1/4 cup of the pasta cooking water, and serve immediately, passing Parmesan separately.



FARFALLE, SPINACH AND GARABANZO BEANS
A hearty dish!



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INGREDIENTS:
•3 teaspoons olive oil
•1 large onion, chopped •4 large garlic cloves, minced
•2 cups canned unsalted chicken broth
•1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained
•1 10-ounce package frozen leaf spinach, thawed, squeezed dry
•12 ounces farfalle (bow tie) pasta, freshly cooked
•2 ounces grated Parmesan cheese

PREPARATION:
•Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.

4 Servings

Answer 8

Use any pasta you like, mixed with diced tomatoes, chopped scallions, red bell pepper, diced zucchini, tossed with Italian dressing.

Answer 9

Make your favorite pasta, chill in refrigerator, and toss with balsamic vinaigrette. Or Italian dressing. Toss in a little Parmesan cheese.....

YUMMY

Answer 10

carbonara, fungi, curry,scollopini, all reduced cream sauce you can all so use a rough and put milk in a thicken (dont uses self rasing flour, i like tortellini with a bacon mushie onion and cream sauce.