Any Recipe Ideas For Pasta As We LOVE Pasta!!?

Question

Me and my Daughter love Pasta and we have it every Tuesday when my fella goes out for the night. Do you have any recipe ideas to go with pasta that are quick and easy to make.

Answer 1

http://allrecipes.com/Recipes/Pasta/Main.aspx

Talk a chance to look at this site! You might be suprised at what your daughter might like from the choices you have to make!

Have a good evening!

Answer 2

You'll probably get a lot of fancy recipes so I'll just talk about the basics.
Bring lots of water to full boil. Add 1 tsp salt for every 4 oz of pasta and a tsp of olive oil. Drop in the pasta. Cook to al dente consistency...different pasta, different cooking time; angel hair 3-5 minutes, linguini maybe 10. Place a colander over a larger pot than the pot that has the cooked pasta. Drain the hot oily water into the big pot, move it. Rinse the drained pasta still in the colander with cool tap water. Set the colander over the cooking pot, pour the saved hot cooking water over the pasta. Save the hot water to reheat the pasta for seconds.
Serve with butter or olive oil and grated cheese (Romano, Parmeson) or a sauce.

Answer 3

FUSS FREE RAVIOLI AND CHEESE BAKE

1 jar 16oz spaghetti sauce
1 can 10 oz beef broth
¼ cup zesty Italian dressing
2 pkg 9oz cheese filled raviolis
1 cup mozzarella cheese

Preheat oven to 375 Combine spaghetti sauce, broth and dressing in 13x9 backing dish. Add ravioli and mix lightly cover with foil.

Bake 50 minutes or until raviolis tender.
Remove foil, stir sprinkle with cheese let stand for 5 minutes or until cheese melts.

PASTA & VEGGIES

1 lb bow-tie pasta
boiling water
spinach
carrots
broccoli
garlic bread
fettucini sauce
green beans

Boil bow-tie pasta according to package directions until done.
Drain.

Add spinach, carrots, and/or broccoli mix, then stir in fettucini sauce.

Allow to cool then put the pasta on the garlic bread and drizzle with garlic powder, not too much; only a tiny bit.

Next, arrange green beans around the side.


PASTA IN 20 MINUTES

flat spaghetti pasta
1 can evaporated milk or 1 small bottle cream
bacon
chicken or shrimp
onion
oil

Add pasta to boiling water
Heat oil and add onions till soft. Add what every white meats or sea food of you choosing. Fry off till just browned or warmed thru for sea food. As the pasta is about ready add the cream and a pinch of salt and pepper to taste. Reduce the cream to make a somewhat thick sauce.

Pour over pasta and eat with a salad or hot crunch bread.

Ready in about 15-20mins

Answer 4

Here's my Pasta Bake recipe using the dreid pasta you get in the supermarkets.
slice some Mushrooms, onions and two halfs of two seperate peppers (1 half of 2 different colours ).
Stir them in a frying pan and bring your pasta to the boil, transfer to an oven proof dish. Add veg and pasta sauce.
Stir in some grated cheese and sprinkle loads over the top.
Put the dish in the oven until the cheese is melted and then serve.
It's quick, easy, filling and looks grate (pardon the pun)

Answer 5

We like pasta too, and it's a good way to fill up two teen boys!

For a hot dish, we love the frozen ravioli at the store, with whatever sauce you like over it. Boils in about 5 minutes, very tasty with shredded Parmesan on top.

For hot weather you might like a cold pasta salad, my favorite is very simple. Boil one lb. penne or rotini (the tri-colored ones make a pretty salad), then rinse with cold water and let it drain. Mix well with 1-2 cans drained tuna, 1 med. jar chopped green olives, 1 cup chopped celery, and mayonnaise to taste. Keep refrigerated.Very good on a hot evening when you're tired from work.

Here's another cold pasta salad recipe from cooks.com:

QUICK SUMMER PASTA SALAD
1 lb. rotini or penne
8 oz. Mozzarella cheese cut into cubes
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 can black olives, drained
1 can chick peas, drained (optional)
1 (8 oz.) bottle Italian salad dressing

Cook pasta, drain and rinse with cold water. While pasta is cooking, cut up vegetables. Combine all ingredients and toss to mix well. Keep refrigerated.

Answer 6

Put some fresh tomatoes in a roasting tin with a few garlic cloves {don't chop or crush},a drizzle of olive oil and some red pepper halves,roast for 45 mins or so on a medium heat, tip pan onto cooked pasta and toss. You can add some basil if you like and of course cheese of choice. Enjoy.

Answer 7

this is a great pasta dish my family loves it

Creamy Chicken with Bow Tie Pasta
Ingredients
12 oz. boneless, skinless chicken breasts, cut into strips
1 Tbsp. olive oil
15 oz. can tomato sauce
14. 5 oz. can diced tomatoes
2 Tbsp. Dried Tomato & Garlic Pesto Mix
15 oz. can drained sweet peas
1/4 cup whipping cream
6 oz. prepared bowtie pasta
Shredded Parmesan cheese

Directions
Saute chicken in oil until done; stir in next 4 ingredients. Bring to boil; reduce heat. Simmer, uncovered for 5-10 minutes until thickened. Slowly stir in cream. Serve over hot pasta; sprinkle with Parmesan cheese. Makes 4-5 servings.

http://tastefullysimple.com/web/dgoodacre

Answer 8

Try the following

Roasted vegetable pasta
2 courgettes, cut into sticks
1 red pepper, seeded and cut into strips
2 garlic cloves, sliced finely
3 tbsp olive oil
300g/10oz pasta shells
200ml/7fl oz tub half-fat crème fraîche
2tsp wholegrain mustard
85g/3oz cheddar, grated

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Put the courgettes and red pepper in a roasting tin and sprinkle over the sliced garlic. Drizzle with olive oil, then season and toss to make sure all the vegetables are coated with oil.
3. Roast for 15-20 minutes until the vegtables are tender and beginning to brown.
4. Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until just cooked. Drain and stir in the roasted vegetables with the crème fraîche, mustard and grated cheddar.

or Lemon Pasta with Herbs and Cracked Pepper

1 lb (450 g) dried pasta
2 tablespoons fresh lemon juice
2 level tablespoons fresh lemon zest, plus a little extra to sprinkle at the end
12 whole peppercorns, lightly crushed in a pestle and mortar
1½ oz (40 g) fresh basil
1 oz (25 g) fresh mint
2 oz (50 g) fresh rocket leaves
6 spring onions, trimmed
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil
sea salt

Begin by heating four pasta bowls ready for serving. Then, in a large saucepan, heat up 8 pints (4.7 litres) water with 1 level tablespoon sea salt and bring it up to a good, fierce boil. Add the pasta to the boiling water and stir once, then let it boil briskly for 10 minutes.

All that happens now is that while the pasta is cooking, the rest of the ingredients are piled into a processor with a teaspoon of salt, then one big whiz till the herbs are chopped and that’s it. Now drain the pasta and return it quickly to the saucepan with the sauce and toss the two together. Serve in the warm bowls with a little extra zest sprinkled over each one.

or Mushroom and asparagus pasta

500g/1lb2oz fresh pasta shells
225g/8oz asparagus, cut into 7.5cm/3in lengths
1 tbsp olive oil
2 cloves garlic, very finely chopped
350g/12oz closed cup mushrooms, sliced
4 tbsp vegetable stock
freshly milled black pepper
2 tbsp chopped fresh thyme
150g/5oz half-fat cheddar cheese, finely grated

Method
1. Cook pasta according to the instructions on the pack.
2. Meanwhile cook asparagus stems in boiling water for 2 minutes.
3. Add the asparagus tips and cook for a further minute. Drain.
4. Heat the oil and cook the garlic and mushrooms for 1 minute, stirring.
5. Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
6. Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
7. Serve immediately with the remaining cheese sprinkled on top

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
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.

Answer 9

Cheesy Chicken Pasta.
Chicken.
Poach your chicken pieces in some stock and set aside, until cool enough to handle, and de-bone.
Pasta.
Place in salted boiling water and cook until you get the degree of cooking you like.
Penne or Elbows will do very well here.
Sauce.
Make a normal white sauce and add some grated tasty cheese, remove from heat and stir until it is smooth.

Combine everything and place in an oven proof dish, sprinkle with more cheese and bake until it is bubbling and the cheese has melted and started to brown.

Answer 10

I love pasta, too, and I'm not a big fan of red sauce, so I like to make my own white sauce or just toss some pasta with melted butter, parmesan and garlic powder. A really easy version of alfredo is one pint of whipping cream, 1/2 cup of butter and 1 1/2 cups grated Parmesan cheese. This is a good base, and you can add whatever seasonings you like to it: garlic, pepper, parsley, etc. Yum... making me hungry!!