any good pasta dish recipes?

Question

need some menu ideas..,using pork chicken pancetta and or any vegetables..

Answer 1

Pork Meatballs Stroganoff

1 pound lean ground pork
1/2 cup soft bread crumbs
1 egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
8 ounces fresh mushrooms, cut into quarters
1 small onion, chopped
1 tablespoon all-purpose flour
1/2 cup dry sherry
1/2 cup water
1/2 cup dairy sour cream
- Hot cooked noodles
- Snipped parsley (optional)

In a mixing bowl combine ground pork, bread crumbs, egg, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet
brown meatballs in hot oil; remove. Pour off pan drippings, reserving 2 tablespoons in skillet. Cook mushrooms and onion in
drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thickened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Sprinkle with parsley, if desired.

Pasta With Chicken Pancetta And Vegetables

2 pancetta slices or bacon slices, chopped
1 large onion, halved, sliced
2 carrots, peeled, cut into 2x1/4-inch sticks
1 large red bell pepper, cut into 2x1/4-inch sticks
2 garlic cloves, minced
8 ounces skinless boneless chicken breasts, sliced crosswise
4 plum tomatoes, chopped
1 1/2 cups canned chicken broth
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
8 ounces spaghettini, freshly cook

Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.

Answer 2

Pancetta and pasta

Ingedients- pasta, panchetta, creme freche

Boil Pasta, in a seprerate dish lightly fry pancetta till cooked , and then , mix pancetta and pasta with creme fresche. Season with freshly milled black paper .

Grlled chicken pasta

Ingredients

Grilled chicken strips, green peas, mushrooms ( I like shitake), Egg, a litte cheese , peper , salt, fresh cream, Pasta, Garlic

Lightly suate the garlic in a pain . Then add the mushroom and let them cook , After that add the chicken , pasta and the green peas.

In a seperate bowl mix cheese , fresh cream and egg untill , well blended. Season with pepper and salt and pour over the pasta mixuture. Season with salt to taste.

Answer 3

pasta puttanesca is the best and easiest thing ever. and it makes you look like a great cook. you can vary the recipe according to your tastes, but start with a can or two (depending on the number of people for whom you are cooking) of whole tomatoes. if you can find the ones with basil, so much the better. don't throw the tomatoes in the pan with the seeds in them. half the fun is cutting them open and squeezing the seeds out. (good messy fun for kids) cut them in eighths, and toss them in a pan with a bit of olive oil. add garlic, onions, black olives, artichoke hearts, pancetta (or anchovy fillets), and capers. optional ingredients: finely diced green peppers, mushrooms, a tiny bit of heavy cream. just let it all saute until it becomes a cohesive sauce. the juice from the tomatoes should keep it from drying out. add oregano, basil, (or italian seasoning if you don't have the individual ingredients) put it on any pasta, but i think capellini is the best.

Answer 4

a google search will help you!
http://www.ilovepasta.org/recipes.html

and for thousands of recipes visit:http://www.nikibone.com/recipe/pasta.html

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside. Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

Answer 5

Lasagna Chicken Florentine

11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese

Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Answer 6

Linguini with White Clam Sauce
Serve with bread and Sauvignon Blanc


3 cloves crushed garlic
6 tablespoons olive oil
1/3 cup Sauvignon Blanc
3/4 cup fresh parsley, finely chopped
1 cup minced clams with liquid (or 4 cans of clams with liquid)
1/4 teaspoon oregano
8 ounces linguini
12 hard shell clams
Grated Romano cheese




1. Saute garlic in olive oil until golden.
2. Add 1 tablespoon flour and stir until smooth.
3. Gradually add Sauvignon Blanc, parsley, claims with their liquid, and oregano.
4. Cook over medium heat stirring constantly until sauce is thickened and smooth.
5. Add salt and pepper to taste.
6. Serve sauce over linguini and top with steamed hard shell clams and freshly grated Romano cheese.


This will make 4 servings.

Answer 7

Chicken Al Carbonara -
slices pancetta ham, diced
2 cloves garlic, diced
2 1/2 c heavy cream
oil
1 c grated parmesan
16 oz box spaghetti
8 egg yolks
chicken (1-2c) broken up.
fresh parsley and basil

Fry ham and garlic in a little oil until crisp. Set aside. Start
spaghetti. In a bowl, beat egg yolks. Add cream and parmesan and mix. Add parsley and basil. Wisk into cream. Brown chicken then add to ham. Add pasta directly from pan to chicken. Then add cream mixture. Heat on low (slowly). You can add lemon zest and chopped toasted walnuts before serving.
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Chicken and Ham Tetrazzini -
1 pkg spaghetti
1 TBS margarine
1 c fresh sliced mushrooms
1 c chopped onion
1 c chopped green pepper
2 cloves garlic, minced
1/4 c flour
1/2 tsp poultry seasoning
1/2 tsp pepper
1 1/4 c milk
3/4 c shredded sharp Chedar
1 1/2 c skinned, shredded roasted,chicken breast
3/4 c chopped ham
2/3 c grated Parmesan, divided
1/4 c dry sherry
1 can cream of mushroom soup
1 jar diced pimiento
veg cooking spray
1 tsp paprika
2 TBS sliced almonds

Cook spaghetti and drain well.Rinse under cold water, drain well and set aside. Melt butter in pan and add mushrooms and next 3 ingredients.; saute 4 min or until tender. Stir in flour, poultry seasoning and pepper cook stirring constantly 30 seconds. Gradually add milk and cook stirring constantly 1 1/2 min or until thickened. Remove from heat and stir in 1/4 c cheddar stirring until cheese melts. Add chicken, ham, 1/3 c parmesan and next 3 ingredients. Stir well. Combine spaghetti and chicken mixture in a large bowl and stir well. Spoon into a sprayed 13x9
dish. Combine remaining parmesan and paprika and stir well. Sprinkle parmesan mix, remaining cheddar, and almonds in alternating diagonal rows across top of casserole. Bake uncovered 350 for 20 min or until bubbly.
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Kaesespaetzle -
1 lb noodles
1/2 lb grated swiss
1/2 lb ham cubed
1 onion, sliced
2-3 TBS butter

Cook noodles and drain well. Put a layer of noodles in a casserole dish. Top layer with a layer of cheese and ham, then noodles, and so on. Brown onions in butter and put on top. Serve or keep hot in oven.
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Crabby Casserole -

1 pkg crabmeat, chopped
1 onion, chopped
2 TBS minced garlic
2 shakes garlic powder
4 TBS butter
3 TBS Italian seasoning, more or less to your liking
1 box fettucini
1 can diced tomatoes

Cook fettucini according to package. Meanwhile saute onion and garlic in 2 TBS butter. Add seasonings and butter and stir. Add crabmeat and stir . Add tomatoes. Cook 5 more minutes to blend flavor. Serve over fettucini and sprinkle with grated parmesan.

Answer 8

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces fettuccine
Additional grated Parmesan cheese




Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

Makes 4 first-course servings.

Answer 9

I have a daughter that can't have tomato sauce so we either use soups, Cream of Mushroom, Cream of Chicken or Clam Chowder over the spaghetti.

Answer 10

pasta, pesto sauce is scrummy....cheap, quick and easy. You could add the above meats/mushrooms. sweetcorn if you like to bulk it up even more