Good recipes for pasta that is simple?

Question

What is a good pasta recipe?

Answer 1

I use small, penne pasta (little tubes). Once it's cooked and drained, mix in some pesto sauce, and some plump raisins. It's also very good with chunks of chicken. Everyone thinks the raisins sounds horrible in it, but then they try it and they like it!! Just try it once, if you like it, then you have something new to add to your pastas, it's quick, simple, inexpensive, and makes the pasta a little sweet. It's very good!! If you don't like it, then at least you've tried it. And it was cheap so don't feel bad about wasting it.

Answer 2

Preparation - Easy
Serves 4

Originating in the province of Roma-Lazio, this dish is so easily prepared that the delicious result is a surprise. The key ingredient, Pecorino romano cheese, comes from the milk from the flocks of sheep that pasture on the hills around Rome. Peccorino romano, sharp and hard, is an essential part of a great many dishes originating in Rome and is used both in sauces as well as at the end of a meal.

1/2 cup Pecorino romano cheese, grated, very finely
salt and freshly ground black pepper
1 lb spaghetti, or linguine
6 quarts water

Cook the pasta, and when ready, drain, but not too thoroughly. Make sure to reserve about a 1/4 cup of the cooking liquid.
Place immediately into a warm bowl.
Sprinkle with the pecorino cheese and a generous amount of freshly ground black pepper mixing as you do so to prevent the cheese from clumping.
Add a tablespoon of the hot cooking liquid as you mix, until the desired moistness is achieved.
Serve immediately.

You might like to drizzle a little extra-virgin olive oil along with the water. Or, if you prefer the olive oil can be added individually to taste.

Hint: If you do not have Pecorino, use Parmesan instead. However, the Parmesan does not have as strong and as sharp a taste as pecorino.
A fresh tomato salad is a perfect accompaniment to this dish


Good Luck

Answer 3

here's a simple recipe for a good tomato pasta sauce.

Heat a couple of teaspoons of olive oil in a pan. Peel 2 cloves of garlic and throw them in the oil - let them cook for a while so the garlic flavour gets into the oil, then take them out and throw them away.

Take a large can of crushed tomatoes and a small can of diced tomatoes and add them to the pan. Bring to the boil and let it simmer for 45 minutes to an hour, stir occasionally. If you want to add some salt, pepper & italian seasoning that would be fine.

By the end the sauce is going to reduce down until it is nice and thick. Pour it over pasta and enjoy.

Answer 4

Mozarella Pasta Bake Recipe~~~~~~♥

1/2 lb. frozen Ground Turkey, thawed
1 cup spaghetti sauce
1 1/2 cups cooked elbow macaroni*
1 Tbsp. Grated Parmesan Cheese
3 KRAFT 2% Milk Mozzarella Singles with Added Calcium

Cook turkey in skillet until cooked through; drain.

Stir in spaghetti sauce, macaroni and Parmesan cheese. Spoon into 8" square baking dish.

Bake at 375°F for 10 minutes or until thoroughly heated. Top with 2% Milk Singles; continue baking 3 to 4 minutes or until cheese is melted.

Cook 3/4 cup elbow macaroni as directed on package in order to get 1-1/2 cups cooked macaroni.

toodles~~~Ü

Answer 5

Shrimp in Love
1/4 cup uncooked linguine
1 cup frozen raw shrimp, thawed and cleaned
1 (8 ounce) can diced tomatoes, drained
1/4 cup dry white wine
2 cloves minced garlic
1/4 cup cream cheese
1 cup torn fresh spinach leaves
Cook pasta according to package directions.
Meanwhile, cook and stir shrimp, tomatoes, garlic, white wine and cream cheese in a large skillet on medium to high heat 3-4 minutes, or until shrimp are cooked through and sauce is well blended.
Drain pasta. Place in a large bowl. Add spinach and mix lightly.
Add shrimp mixture and toss to coat.
Makes 2 servings.
This is fabulous and fast! I add a little bit of crushed red pepper flakes to it to add a little extra kick. The cream cheese blends better if it is room temperature.

Answer 6

Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.



CHICKEN WITH CUCUMBERS
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. fettucine or other long noodle,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 pasta.

Answer 7

1 Lb. angel hair pasta
1 cup pine nuts
3-4 portabella mushrooms, sliced
2-3 tbsp olive oil
1/2 stick BUTTER

cook pasta in boiling water.
Toast pine nuts in olive oil. Add butter and cook mushrooms. Add a pinch or two of salt. Add cooked pasta. Grate some parmesan cheese and toss. Enjoy.
Add either olive oil or pasta water while tossing to moisten.

Answer 8

Buy whatever pasta you fancy ( I like angel hair or bow ties) and boil them until they are finished. Drain water, but don't rinse noodles. Add 1 block of softened Philadelphia Cream Cheese, 2 table spoons of butter, margarine, or olive oil and a half cup of milk. Let simmer while stirring occasionally until cheese has melted. Stir in some chives, parsley, and Mrs. Dash. If you eat meat, then prepare a few pieces of cut up sauteed boneless chicken breasts before hand and then add them in with the seasonings. If you are a vegetarian, then substitute the chicken with steamed broccoli and spinach. Top with shredded mozzarella and Parmesan cheeses and finely crumbled bread crumbs. Believe you me, it tastes awesome.

Answer 9

"Tuna Skillet Supper" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
8 oz. cream cheese
1 cup milk
8 oz. spiral-shaped pasta; cooked and drained
2 cups frozen peas
2 (6 oz.) cans tuna or shrimp; drained

In blender, combine dressing mix, cream cheese and milk. Pour over pasta, peas and seafood in large skillet. Cook over low heat until hot.

Answer 10

Everyday Easy Lasagna


A pound of ground beef OR two handfulls sliced pepperoni

Peppers with pepperoni/onions with beef

3 cups pasta sauce, 1 cup water

shredded mozzerella cheese


Brown meat and sliced veggies in a bit of oil in a large skillet

Stir in sauce and a couple handfulls shredded mozzerella cheese

Layer with oven-ready lasagna noodles in a 9x13 in. pan, top with more cheese and bake at 400° for 30 min.