any good pasta receipes?

Question

i'm open to anything...pasta with shrimp,scallops,veggies,chicken etc...or something unique

Answer 1

CRABTASTIC PASTA SALAD
Ingredients:
1/2 pound (8 ounces) corkscrew pasta
1/2 cup mayonnaise
1/4 cup Italian dressing
1/3 cup grated Parmesan cheese
1 teaspoon black pepper
1 clove garlic, minced
2 green onions, chopped
1 large yellow bell pepper, seeded and diced
1 large tomato, seeded and diced
1 large seedless cucumber, diced
2 cups imitation crabmeat, chopped

Instructions:
1. Cook pasta according to box directions; drain and set aside.
2. In a large bowl, combine mayonnaise, Italian dressing, Parmesan cheese, black pepper, garlic, onions, bell pepper, tomato, cucumber and crabmeat; stir until well blended.
3. Pour pasta into dressing mixture and toss until pasta is well coated.

Makes 4 to 6 servings.

*Note: This recipe can be changed-up very easily. You could add cooked, diced chicken, shrimp or tuna instead of crabmeat. Also, you could turn this into a seafood salad by adding shrimp, tuna and crabmeat all three.

Answer 2

I'm not an expert but this is how I make gnocchi

Left over mashed or baked potatos (2-3 large to medium)
equal amounts of flour to potatoe
basil (to taste)
oregano (to taste)
pepper (to taste)
garlic (fresh minced ) 1 or 2 cloves
pinch of salt
1 egg (scrambled)
1 teaspoon of olive oil

Mix all ingredients together to form a dough. Roll into long rope strips. Cut into bite sized pieces. Use your thumb or a fork and press into each piece (for decoration)

Place on a floured cookie sheet and cool in fridge till firm.

Drop dough into salted boiling water, when they float to the to give them a few minutes and strain. Put directly into sauce.

Sauces: Just Butter, Cream Sauce, Pesto, Marinara, Alfredo or even Cheddar Cheese sauce.

These gnocchi can be eaten with grilled chicken , shrimp , Italian sausage, anything ( the creations is endless)

I also tried cheese in this recipe (grated mozzarella) very yummy !!


If you want the exact Italian recipe you could go to foodtv.com

Answer 3

Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Answer 4

Macaroni & Cheese with Ham and chicken
INGREDIENTS:
2 tablespoons butter
1 tablespoon plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned salt
1 1/2 cups cooked, diced ham
1 1/2 cups cooked, diced chicken fillet
1 tablespoon horseradish
1 tablespoon prepared mustard
PREPARATION:
In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.
Recipe
Combine sauce with cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. Bake at 350° for about 20 to 25 minutes.
Serves 4.

Answer 5

Onion Spaghetti

INGREDIENTS
2 tablespoons olive oil
4 large onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
1 (14.5 ounce) can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1/4 cup water
1 pound spaghetti

DIRECTIONS
Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss sauce with hot pasta.

Answer 6

Try the following

Angel-hair Pasta (capellini) with Thai Spiced Prawns

6 oz (175 g) angel-hair pasta
2 packs prawns
4 slightly rounded tablespoons Thai Red Curry Paste
2 tablespoons light olive oil
5 cloves garlic, chopped
2 large tomatoes, skinned, de-seeded and chopped
grated zest and juice 1 lime
7 fl oz (200 ml) dry white wine
salt

To garnish:
3 tablespoons chopped fresh coriander
a few paper-thin slices of fresh lime, cut in half

A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so that they get a good coating of sauce. Now cover the bowl with clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the flavours.

When you're ready to start cooking, first heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until it's pale gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes. After that add the prawns and paste to the sauce and when it's bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it has reduced and thickened. Then put a lid on the pan and keep the sauce warm while you deal with the pasta.

For this you need to make sure that you have two serving plates warming, then bring a large saucepan of salted water up to a fast boil. Push the pasta down into the boiling water and immediately time it for 3 minutes only. As soon as the 3 minutes are up, spoon the pasta (using a spoon and fork, or a proper pasta server) directly on to the plates. Don't worry about the wetness as this will soon evaporate: if you drain this pasta in the normal way, because it's so fine it sticks together and becomes unmanageable. Now quickly spoon the sauce and prawns over the pasta, sprinkle on the coriander, add the lime slices and serve presto pronto!

or Penne with Leeks and Bacon
12 oz (350g) penne or macaroni
3 small leeks, cleaned and chopped
6 oz (175 g) streaky bacon, de-rinded and chopped
olive oil
2 oz (50 g) butter

For the sauce:
2 oz (50 g) butter
2 oz (50 g) plain flour
1½ pints (850 ml) milk
6 oz (175 g) Cheddar cheese, grated
3 fl oz (75 ml) double cream
freshly grated nutmeg
salt and freshly milled black pepper

For the topping:
2 level tablespoons freshly grated Parmesan (Parmigiano Reggiano)
1 level tablespoon breadcrumbs
2 pinches cayenne pepper

Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap.

While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.

Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.

This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350°F (180°C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.

or Souffleed Macaroni Cheese
6 oz (175 g) macaroni
3 oz (75 g) mascarpone
2 oz (50 g) Gruyère, finely grated
2 oz (50 g) Parmesan (Parmigiano Reggiano), finely grated (see recipe introduction)
1 oz (25 g) butter
1 medium onion (about 4 oz/110 g), peeled and finely chopped
1 oz (25 g) plain flour
10 fl oz (275 ml) milk
¼ whole nutmeg, freshly grated
2 large egg yolks, lightly beaten and 2 large egg whites
salt and freshly milled black pepper
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a shallow ovenproof baking dish with a base measurement of 8 x 6 inches (20 x 15 cm), 2 inches (5 cm) deep, lightly buttered.

Begin by having all your ingredients weighed out and the cheeses grated. Fill a large saucepan with 4 pints (2.25 litres) of water containing a level dessertspoon of salt and put it on the heat to bring it up to the boil. Then, in a small saucepan, melt the butter over a gentle heat, add the onions and let them soften, without browning and uncovered, for 5 minutes. Then add the flour to the pan, stir it in to make a smooth paste, then gradually add the milk, a little at a time, stirring vigorously with a wooden spoon. Then switch to a balloon whisk and keep whisking so you have a smooth sauce. Then add some salt and freshly milled black pepper, as well as the nutmeg, and leave the sauce to cook gently for 5 minutes. After that, turn off the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half the Parmesan.
Next place the baking dish in the oven to heat through, then drop the macaroni into the boiling water and, as soon as the water returns to a simmer, give it 4-6 minutes, until al dente (it's going to get a second cooking in the oven). When it has about 1 minute's cooking time left, whisk the egg whites to soft peaks. Drain the pasta in a colander, give it a quick shake to get rid of the water, then tip it back into the pan and stir in the cheese sauce, turning the pasta over in it so it is evenly coated. Then lightly fold in the egg whites, using a cutting and folding movement so as to retain as much air as possible.
Remove the warm dish from the oven, pour the pasta mixture into it, give it a gentle shake to even the top, then scatter the reserved Parmesan over and return the dish to the oven on a high shelf for 12 minutes or until the top is puffy and lightly browned. Serve it, as they say in Italy, presto pronto.

Answer 7

Wow.. for pasta this one may interest u. "creamy mushroom with bites fish"

basically all u need is dolry fish, cheese and a can of "cream of mushroom"
Half cook the dolry fish, cut or tear into smaller pics, (bite size). Cook ur pasta at the same time.
Pour cream of mushroom, add in abit water and then add in cheese, add in fish and stir well.
Pour them into pasta and serve with sprinkle of pepper.

Answer 8

Chicken Chow Mein

2 cups cooked chicken
2 T fat or salad oil
2 cups thinly sliced celery
1½ cups sliced onions
¼ t pepper
1 sm can water chestnuts
2 cups chicken broth
1 - # 2 can Chinese vegetables
1 – 4oz. can mushrooms
2 T cornstarch
3 T soy sauce
several cans chow mein noodles

Slightly brown cooked chicken in fat. Add celery, onions and pepper. Add chicken broth and cook covered until vegetables are tender. Add Chinese veg. and cook about 5 min. Add drained mushrooms and heat to boiling. Mix cornstarch with soy sauce and add to hot mixture stirring constantly. Let simmer 2 min. or until slightly thickened. Arrange on platter with small scallions. Serve with noodles and soy sauce.

Answer 9

BAKED PENNE WITH MUSHROOMS AND CHEESES
Serves 4 - 5

1 lb mushrooms, cleaned and thinly sliced
1 garlic clove, peeled, whole
4 T butter
salt and freshly ground black pepper
10 oz penne (about 2 1/2 cups dry pasta) - or mostaccioi, ziti, etc.
3 oz Bel Paese cheese, thinly sliced or cubed - or any creamy, mild cheese (Fontel)
1/3 cup freshly grated Parmesan cheese
3/4 cup heavy cream or half and half

Sauté the mushrooms with the whole garlic clove in 2 tablespoons of the butter over a high heat. Add salt and pepper, lower the heat and cook for 3 minutes. Discard the garlic.

Cook the pasta as usual. Drain and dress with the remaining butter.

Butter an ovenproof dish and cover the bottom with a layer of penne. Distribute about a quarter of the mushrooms and the sliced cheese evenly over the pasta and sprinkle with 1 tablespoon of Parmesan.

Add another layer of pasta and cover with mushrooms and cheese as before. Repeat until you have used all the ingredients, finishing with a layer of sliced cheeses.

Pour over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400° for 10 minutes. Bake uncovered for a further 10 minutes, or until a light crust has formed on the top. Remove from oven and allow to rest for 5 minutes before serving.
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Pastitsio
A traditional Greek dish made of pasta, beef, cinnamon, tomatoes, and a white sauce.
8-10 servings

8 ounces ziti pasta, cooked and drained
3 tablespoons butter or margarine
2 (3 ounce) packages shredded parmesan cheese, divided
1 1/2 lbs ground round
1 medium onion, diced
2 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
1/2 cup butter or margarine
2/3 cup all-purpose flour
4 cups milk
2 large eggs

Toss pasta with 3 tablespoons butter and 1/2 cup parmesan cheese; set aside.

In a large skillet over medium-high heat, cook the ground round, onion, and garlic; stirring to crumble meat; cook until meat is no longer pink; drain. Stir in tomato sauce, 1 1/4 teaspoons salt, cinnamon, and pepper.

In a heavy saucepan, melt 1/2 cup butter over low heat. Whisk in flour. Cook and whisk constantly for 1 minute. Whisk in milk; cook and whisk constantly over medium heat until thickened and bubbly. Stir in remaining 1/4 teaspoon salt; remove from heat.

In a separate bowl, whisk eggs until thick and pale. Whisk about 1/4 milk mixture into eggs; add to remaining milk mixture, whisking constantly. To assemble: spoon pasta mixture into a greased 13x9 inch baking dish.

Spoon beef mixture over pasta. Sprinkle with remaining parmesan cheese. Top with cream sauce. Bake in a 350 degree oven for 1 hour or until golden.

Answer 10

Try sauteing the pasta w/ garlic, real butter , a splash of dry white wine and clams........Oh! it is very good, but also rich, so less is more..