What's your favorite pasta dish to make?

Question

I like light stuff, like pasta salads with olive oil and vinegar, or my personal favorite, sauteeing some red pepper flakes and lots of garlic in olive oil (or butter if I'm feeling like being bad), and tossing it with bowtie pasta. Or just inventing stuff on the fly, tossing random veggies or spices in there and seeing what I come up with. Pasta's good for that. What do YOU like to do?

Answer 1

Mmm pasta. I have messed around a bit but I really like bowtie noodles with marina (add in a bit of basil, seasoning salt, and fresh garlic). Also throw in chicken, tomatoes, red bell peppers and broccoli.
Try it! Its a good one!

Answer 2

Pesto Chicken Pasta

Makes 6 servings

Ingredients:

8 ounces uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen asparagus
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese

Preparation:

Cook pasta according to package directions, rinse and drain.

Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers, they make a great lunch.

Answer 3

Angel hair pasta tossed with olive oil and garlic with broccoli florets and bell pepper strips mixed in.

Answer 4

Im italian, so you could slather pasta with choclate pudding and id eat it, but otherwise, I got the recipe for ruby tuesdays sonaran chicken pasta and I LOVE to make that. Also, a n'awlins bbq shrimp and angel hair pasta. So easy, healthy, lite, and delicious. Plus the longer it sits in the fridge, the better the leftovers. mmm mmm. I love those kind.

Answer 5

Chicken Pesto a la Lisa
The true family-loved pasta dinner--fast and furious with
flavor. Makes 6 servings.
Printed from Allrecipes, Submitted by Lisa Jolley
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1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken
breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Directions
1 Soak sun dried tomatoes in chicken broth.
2 Cook chicken in oil with garlic in a large skillet over
medium heat until done.
3 Stir cornstarch into a couple of tablespoons of chicken
broth. Stir remaining chicken broth, sun dried tomatoes,
pesto, pine nuts, and basil into the skillet with the
chicken. Mix cornstarch mixture into the sauce, and cook until
thickened. Add feta a few minutes before serving.
4 Meanwhile, cook the pasta in a large pot of boiling
salted water until al dente. Drain. Serve sauce over pasta,
and sprinkle with Parmesan cheese.

Answer 6

I just love pasta any way it is cooked. I love making lasagna, pasta with olive oil and some cheese... yummy!

Answer 7

Spicy Lasagna - Lasagne made the normal way but as a extra ingredient add some chillies....lovely

Answer 8

Macaroni-tuna salad

Answer 9

Seafood linguine alfredo... *drool*

Add scallops, shrimp, lobster, crab or even oysters to a standard aflredo recipe - perhaps scallions and squash also.

Answer 10

i luv the light stuff to but my fave is spaghetti and meat sauce with hill-shire farm hot links cut and fried added to the meat sauce fill free to add your own spices. grandma said never to reveal your secrets