I am making a pasta dinner for my bf tonight, but I want it to be super special. Any recipe ideas?

Question

Pasta seems so bland...

I don't want to make something simple like spaghetti....I want to make something super gourmet and special....

I need a good recipe or creative idea.

He has been dieting, and he has not eaten carbs in forever, so I wanna make him really enjoy it.


thanks for your help!

Answer 1

Fix angel hair pasta with pesto & top with garlic butter shrimp. Serve with a fresh tossed salad & homemade garlic bread.....Simple, but looks classy - he'll think you slaved all day!!

Answer 2

I hate Phil Collins too. If spaghetti was so simple then more people would know what al dente means and how to achieve it.
This time of year make a cold entree pasta dinner salad
Use bow tie pasta -cook al dente,
drain and shock cool in ice water
Grill or bake some seasoned chicken breasts-internal temp 160
Allow to cool -refrigerated
Cut into 1" chunks
And then it's simply a question of adding colorful and flavorful veggies to it
Grape tomato's cut in half
Stuffed green olives cut into rings
Pimento slices
Green onions cut cross-ways
Quartered artichoke hearts w/ the tough outside leaves removed
Drain the pasta
Toss everything into a large bowl add some Italian salad dressing to it
Lightly toss-Do not break the pasta
Plate on 10" -12" plates
Refrigerate lightly covered -for up to an hour
Garnish w/ croutons & a freshlly grated hard Italian cheese
Serve
Really easy to do

Answer 3

this is a very easy pasta dish. What you need: a jar of basil pesto sauce or more (depending on how many you will serve) 2 cloves of garlic, Finely chopped in your case, make it 5 cloves Parsley, finely chopped Box of frozen chicken fingers with honey mustard dip Cooking Tip*(cook the pasta before the sauce is cooked, set the pasta aside while making the sauce and fingers) ~ Saute the chopped garlic until golden brown, add the jars of pesto sauce, divide the chopped parsley to 2 parts, Add the 1st part to the sauce, Then mix. Turn off the heat when it boils(sauce). Leave it there, Then cook the chicken fingers as directed on the back of the box. Then, Pour the pesto sauce on the warm pasta, add some Parmesan for more taste, Then put the chicken fingers over. Drizzle a little olive oil on the side of the plate with some garlic bread. Put the honey mustard sauce in a different bowl. ;) and add a little parsley for more of an elegant effect. :)

Answer 4

Two recipes that I do.. made 'em myself.

1) Chef's Garden Pasta.

I use bow-tie pasta, and a wide assortment of vegies such as broccoli, thin-slice carrots, green/red/yellow peppers, and some mushrooms. Pretty much any vegie you can think of. I saute the vegies in olive oil while the pasta is cooking. Then, as they are just about done, I'll add a half-cup of white wine to finishe 'em off. Put the pasta on plates or a platter and cover with the vegetables.

2) "Chef's Surpise".

For this one I like the colored pastas or bowtie pasta. While it's cooking, I'll saute some brats cut into 1" slices. (Olive oil again.)

As the brats begin to brown, I'll throw in some sliced onions and green peppers. Add a can of tomatoe sauce, some thyme, oregano (or grab a bottle of "Italian Spices"), salt and pepper to taste. Pour this over the cooked pasta.

Serve either with Parmasian Cheese.

Pete

Answer 5

I like to make a Veggie and Chicken Pasta dish. I really have no recipe for it--I made it up once and it varies depending on what I have in the fridge!
I like to use pasta like fusilli, scooby-doo, penne and cook it accordingly and set aside.
In olive oil, saute sliced onions, red pepper and baby zucchini (julienne)sliced, fresh mushrooms, and crushed fresh garlic (two cloves or depending on your likes). Add to the pan partially steamed vegetables of choice--sliced carrots, cauliflower, broccoli. Add cooked chicken which has been cubed and add pasta and toss. Add freshly grated Parmesan and Italian herbs and toss. Serve with a dry white wine and a green salad of your choice.
Also, below, I saw this great recipe on Rachel Ray and plan to try it.

Answer 6

I came on here to give you the You Won't Be Single For Long pasta recipe and 2 others have already beat me to it, so check it out it is super easy and really good. Good luck.

Answer 7

I just found this recipe and I am making it tonight - fresh tomatoes and basil with the olives sound so yummy to me (and kinda summery)

Fusilli with Fresh Tomato and Olive Sauce

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups cheese (I used a combo of parm and mozzerella)
1 cup chopped fresh basil
Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, soy cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl.

Answer 8

My boyfriend loves this recipe any hopefully so will yours just give it a try.

Ingredients:

6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp parika, or to taste
3 Tbsp. butter
2 Tbsp. olive oil
1/4 cup chicken broth or water
3 Tbsp. fresh lemon juice
6 to 8 thin slices of lemon
3 Tbsp. capers (optional)
angel hair pasta

Directions:

1. Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4 inch.
2. In shallow bowl, combine flour,salt, pepper and paprika; dredge chcken breats to coat well.
3. Heat butter and olive oil in a large skillet. Saute chicken breasts in batched, about 3 minutes on each side.
4. Drain off all but 2 Tbps of fat. Stir in chicken broth, scraping to loosen browned bits.
5. Add lemon juice and heat through. Return chicken to the heat until sauce thickens.
6. Add capers, if using .
7. Serve with your favrite pasta and top with the sauce in the pan.
*** I usually serve the chicken on one side of the plate with the pasta next to it. and I put 2 slices of lemon on top!!

Answer 9

Hi, this is the very best pasta dish- easy too! i sereve it on valentines day, and our anniversary every year- a good salad and some wine- your set You Won't Be Single for Long" Vodka Cream Pasta INGREDIENTS
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

* For more information about Rachael Ray, visit

Answer 10

2 teaspoons oil (from sun dried tomatoes packed in oil)
1 clove garlic, minced
1 lb medium shrimp, shelled and deveined
1/4 cup thinly sliced green onions
1/3 cup sun-dried tomatoes, packed in oil and cut into slivers
1/2 teaspoon white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces bow tie pasta
water
shaved parmesan cheese
fresh, minced basil
In a 12 inch frying pan over medium high heat combine oil and garlic.
When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
Lift out shrimp and set aside.
Add to pan onion, tomatoes, pepper, broth, booze, and cream.
Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
Add shrimp and stir until hot.
Meanwhile cook pasta in water until done-around 8 minutes.
Drain well.
Add to cooked sauce and toss lightly.
Offer shaved cheese and basil at the table.