Need a dinner idea for tonight for 4 people!?

Question

Anything but meat! Would like a nice pasta recipe or something easy but delicious! Thanks!

Answer 1

Here's a great Spinach and Orzo Salad. One of my favorite summer dishes...

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Answer 2

Here is a delicious Itallian recipe that will impress your guests. It is elegant and perfect for an intimate dinner.

Penne in Cream Sauce with Vegetables & Vinegrate Salad

Step 1: cook the penne in cream sauce with vegetables

For the pasta
3 quarts water
8 ounces penne

For the sauce
1 pound fresh green beans
8 ounces broccoli florets
1 small onion
2 garlic cloves
1 can (28 ounces) whole tomatoes, drained
2 tablespoons fresh basil
2 teaspoons olive oil
1/2 cup fat-free sour cream
2 tablespoons skim milk
1/4 cup grated Parmesan cheese
Pinch ground nutmeg

1. Cook the pasta: Pour the water into a large pot, cover, and bring to a boil over high heat. Add the penne, stir to separate, and cook according to the directions on the package until barely al dente.
2. Meanwhile, slice the green beans in half. Add the beans and the broccoli florets to the pasta for the last 3 minutes of cooking time. Drain the pasta and vegetables and return to the pot.
3. Make the sauce: Chop the onion and the garlic. Drain the tomatoes and chop coarsely. Slice or tear enough fresh basil to equal 2 tablespoons.
4. In a large nonstick skillet, heat the olive oil over medium heat until hot. Add the onion and garlic and cook, stirring, until softened, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until hot, about 4 minutes.
5. Remove the skillet from the heat and stir in the basil, sour cream, skim milk, Parmesan, and nutmeg until combined. Pour the cream sauce over the pasta and toss thoroughly to coat and combine. Keep warm, covered.


Step 2: Salad: greens with fresh fruit and balsamic vinegar

8 ounces arugula, or prewashed spring greens or baby spinach
2 teaspoons extra virgin olive oil
2 ripe peaches or nectarines, or 1/2 pint fresh raspberries
Balsamic vinegar, for serving
Freshly ground black pepper to taste

1. If using arugula, wash and spin-dry the leaves.
2. In a large bowl, toss the arugula with the olive oil. Divide the greens among 4 salad plates.
3. If using peaches or nectarines, slice each into 8 pieces. Arrange the slices or raspberries on the arugula.

Step 3: serve
1. Divide the pasta among 4 pasta bowls.
2. Place the salads on the table, with the balsamic vinegar for drizzling over the top. Pass a peppermill at the table for grinding fresh pepper over the fruit.
3. When ready for dessert, serve the frappes in tall glasses or mugs.

Answer 3

Tortellini and Spinach Bake Recipe

Pair with salad and breadsticks-wine too

6-8 servings
40 min 20 min prep
500 g fresh tortellini (filling of your choice, 1 lb)
4-5 tomatoes, skinned and chopped
600 g frozen spinach (1 1/3 lb)
2-3 garlic cloves, finely chopped
100-150 g feta cheese, cut into chunks (4oz)
200 g grated cheese (7 oz)
500 ml sour cream (2cups)
250 mlsingle cream (1 cup)
2-3 teaspoons fresh ground black pepper
2-3 teaspoons salt

Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
Add the tomatoes.
Defrost the spinach, squeeze out most of the excess water and add the garlic.
Season with salt and pepper to taste.
Add to the pasta and tomatoes, mix well.
Top with feta cheese.
In a bowl mix the soured cream and single cream.
Season with salt and pepper to taste (don't hold back).
Add the greated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
Preheat the oven (200 C, 400 F, Gas Mark 6) and bake for 20-30 minutes.

Answer 4

Pasta and Pesto Salad

Makes 8 side dish servings or 4 entree servings

1 pound Medium past shells or penne rigate
1 tub Store bought pesto (1+1/2 cups, available on the dairy
aisle)
grated zest (just the yellow part of the skin and juice of 1
lemon
2 Scallions, chopped or snipped with kitchen scissors
1/2 pint Grape tomatoes, halve some of them and leave
some whole
1 tub (1 pound) Bocconcini (bite-size pieces of fresh
mozzarella cheese), halved, or 1-pound ball of fresh
mozzarella, diced
1 cup Fresh basil leaves
Salt and freshly ground pepper, to taste


Cook the pasta according to package directions to al dente (with a "bite" to it, or slightly chewy). Drain pasta and run under cold water. This cold shock will stop the cooking process and cool the pasta for the salad. Drain the pasta again when it is cool. Get all the water off with a vigorous shake, or your salad will be wet.

Place pesto into a large bowl. Add lemon juice. Add scallions, tomatoes, and cheese to the bowl, then the pasta. Stir salad up from the bottom and coat it evenly with the pesto. Season with salt and pepper. Tear basil leaves into strips, ad them to the salad, and fold them in.

Answer 5

Angel Shrimp Pasta
INGREDIENTS
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
DIRECTIONS
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.

Answer 6

FETTUCCINE ALFREDO

1 lb fettucine
1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups light cream or half and half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper
pinch of salt

Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.
Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside.

IN a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.

Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream).

Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.

After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.

Answer 7

Pasta Salad

A simple and flavorful garlic vinaigrette makes this pasta salad perfect for picnics and barbecues.

For the Garlic Vinaigrette:
2 Tbsp. red wine vinegar
2 garlic cloves, minced
1/3 cup olive oil
1/2 cup fresh basil, chopped


9 oz. fusilli pasta
2 bell peppers (red and yellow)
1/2 cup nondairy Parmesan cheese shavings
Salt, to taste
Freshly ground pepper, to taste
1/4 cup toasted pine nuts, optional

• Mix all the ingredients for the vinaigrette and let stand for 30 minutes.
• Cook the fusilli al dente. Drain the pasta then cool immediately under cold water. Drain well and set aside.
• To roast the peppers, place in a hot oven, turning occasionally, until evenly blistered and charred on all sides. Set aside until cool enough to handle. Slide the skin off and scrape out the stem, seeds, and ribs. Pat the flesh dry. Cut into thin strips.
• Mix the pasta, peppers, and “cheese” together. Whisk the vinaigrette thoroughly and toss into the salad. Season with the salt and pepper to taste.
• Cover and let stand for 3 to 4 hours. Serve at room temperature, sprinkled with pine nuts if desired.

Makes 4 servings

Pasta With Roasted Vegetables

by PCRM Nutrition

1/2 head garlic (about 6 cloves)
1/2 large eggplant, cut into bite-sized chunks
1 medium zucchini, quartered and sliced
1 red bell pepper, cut into bite-sized chunks
1 small onion, cut into bite-sized chunks
10-12 baby bella or cremini mushrooms, quartered
2 Tbsp. olive oil
Salt and pepper, to taste
16 oz. penne (or other bite-sized pasta)
2 Roma tomatoes, chopped
1-2 tsp. fresh thyme
Crushed red pepper, to taste (optional)
Vegan Parmesan or nutritional yeast, to taste

• Pre-heat the oven to 400° F.
• Peel the garlic cloves and cut them in half.
• Spread the eggplant, zucchini, red pepper, onion, mushrooms, and garlic cloves on a flat pan, baking dish, or cookie sheet. Sprinkle with 1 Tbsp. of the olive oil and salt and pepper and toss. Roast for 25 to 35 minutes, turning the vegetables once during cooking, until they are soft and have crispy edges.
• Cook the pasta according to the package directions. Drain and rinse.
• Toss the pasta with the roasted vegetables, tomatoes, fresh thyme, red pepper if desired, and the remaining olive oil.
• Serve warm (or at room temperature) with vegan Parmesan or nutritional yeast flakes.

Makes 6 servings (Since it's only 4 people, you can save the leftovers for tomorrows lunch/dinner.

Answer 8

How about a bunch of thinly sliced summer veggies sautee'd then a can of crushed tomatoes added...on top of pasta...red, orange, yellow bell peppers, onion, garlic w/ angel hair...garlic bread and maybe sorbet for dinner?

Answer 9

"Easy" Lasagna

- 1 box of Penne Pasta
- 2 cups mozz. cheese
- 1 jar of spagetti sauce ( i like ricotta cheese or marinia)
- 2 cups of sharp chedder cheese
- riocotta cheese
-1 lb. ground meat
- salt and pepper to taste

cook pasta and ground beef mix everything together sprinkle cheese on top pre heat oven to *375 and bake for 45 mins.

Its fast easy and easy and my guest love it.

Answer 10

Toss cooked pasta (I recommend either angel hair or penne) with minced garlic, basil, olive oil, and cherry tomatoes. OR with pesto and sun-dried tomatoes. You can buy pesto or make it yourself with grated parmesan cheese, fresh basil, olive oil, garlic, and salt in a blender.