I need an easy recipe?

Question

I need a very simple recipe, that doesn't use meat. Doesn't have to be like "vegetarian". but, I don't want the main course to be meat. Um, I'm looking for some nice pasta that is REALLY tastey. I'm cooking it for my boyfriend whose in culinary in school and likes tastey/looks good food.

Answer 1

Pasta Vodka
Melt one stick of butter in a deep sauce pan on medium heat. Add crushed red peppers or red pepper flakes.
Add one cup of vodka.
Cook until the vodka has evaporated. (You can tell by smelling the vapors...when you place your nose over the pan and can no longer smell alcohol it has evaporated.
Add 1 15 oz. can of tomato puree and 1 cup of heavy cream to the butter/vodka. Cook until just heated through. Add parmesan cheese to taste.
Meanwhile cook penne pasta until done.
Toss pasta in sauce and serve with a salad and garlic bread!
This is a gourmet recipe, but simple and yummy. I learned the recipe from a friend of mine that was a chef at a French Restaurant.

Answer 2

A very easy and delicious recipe for pasta with alfredo sauce:

1 bar of cream cheese
1/2 cup butter or margarine
3/4 cup parmesan cheese
1 cup milk (you can use more or less depending on how thick you want the sauce to be)
Garlic powder, salt & pepper to taste
8 oz. pasta

Cook pasta to desired tenderness by boiling according to directions on package.

In the meantime, cut the cream cheese into cubes, add the butter (or margarine), parmesan and milk to a large skillet. Cook over medium heat until smooth.

Drain the pasta and pour it into the pan with the sauce. Stir until the pasta is evenly coated.

Serve hot with garlic bread and maybe a caesar salad.

If you're feeding more than 3-4 people you will probably want to double the recipe.

Good luck! :)

Answer 3

Try this one. It's not too hard, and it's pretty good. Good luck:)

Alfredo Sauce (with fettuccine)

Ingredients
1 pound uncooked fettuccine
1 tablespoon butter
1 1/4 cups half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper


Preparation
Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Yield
6 servings (serving size: 1 1/2 cups)

Answer 4

my husband is the biggest meat eater ever, but CONSTANTLY requests this meatless dish. it seems like alot of vegetables (about 2 cookie sheets) and sometimes i even add a little more than called for, but they really shrink down. make sure to use a good quality parmesan, as it is a key flavor component.


Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan


Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Answer 5

make him some linguine with alfredo sauce, make the sauce from scratch.

get a loaf of good crusty italian bread and make garlic bread with it...
cut at an angle about 1 inch thick. mix some crushed garlic in with softened butter and spread on the bread. bake till ooey melted and browned. can sprinkle cheese on it too. add parsley for presentation
make a simple salad with mixed baby greens (most farmers markets or good grocery stores carry it)
toss with a tasty vinaigrette and croutons, or cesar salad works
get a nice bottle of pinot grigio for dinner... if you are drinkers

Answer 6

a perfect recipe is a caprese pasta salad. Basicaly what it is, is cherry tomatoes, basil, olive oil, salt and pepper, mozzerella cheese, and bow tie pasta. It's light, refreshing, you can serve hot or cold.

Answer 7

Try epicurious.com. It's a great website. Look under quick and easy or vegetarian.

Answer 8

Just search for it on the internet you'll find tons of recipes.

Answer 9

Here are a some for you. Healthy, flavorful and impressive. :-)

Broccoli, Garlic and Cheese Pasta

1 pound shaped pasta -- such as ziti or penne
1 bunch broccoli (about 1 lb) - cut into florets
1 clove minced garlic
3 Tbsp extra virgin olive oil
1/2 cup freshly grated Parmesan and/or Romano
salt and freshly ground pepper to taste

Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until pasta is tender.

Four minutes before the pasta will finish cooking, add the broccoli to the water.

While the pasta cooks, combine the garlic, olive oil, cheese, salt and pepper in a serving bowl.

Drain the pasta and broccoli and toss with the garlic mixture. Serve immediately.
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Linguine with Peas, Shiitake Mushrooms and Sage

1 ounces dried porcini mushrooms
1 pounds linguine
4 teaspoons olive oil - divided
2 leeks - chopped
2 cup sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano

Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.

Cook linguine according to package directions. Drain and set aside.

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper.

Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese
over top.

Yield: 4 servings
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Porcini Mushroom Pasta

"Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce
which includes carrot, red bell pepper, red wine and herbs.

1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, minced
1/2 cup red bell pepper, julienned
1/2 cup julienned carrots
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups tagliatelle (wide noodles)

Heat the oil in a large skillet over medium heat.

Add garlic and onions and sauté for 4 minutes, and then add red bell pepper and carrots and sauté for 4 more minutes.

Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

Add tomatoes, basil and rosemary and season with salt and pepper to taste.

Simmer for 10 minutes and serve sauce over cooked noodles.
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Vegetarian Baked Ziti

Sauce:

One 10 ounce package white mushrooms, trimmed
1 large onion, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 - 28 ounce cans tomato puree
4 basil leaves torn into bits
Salt and freshly ground pepper
1 cup fresh or frozen peas

1 pound ziti
Salt
1 cup freshly grated Pecorino Romano or Parmigiano Reggiano
1 cup ricotta
8 ounces mozzarella, cut into small dice

Place the mushrooms in a colander and rinse them quickly under cold water (do not soak) Drain the mushrooms and pat dry. Slice the mushrooms about 1/4 inch thick.

To make the sauce, cook the onion in the oil in a large skillet until tender and golden. Stir in the mushrooms and garlic and cook until the mushrooms are lightly browned. Add the tomato puree, basil, and salt and pepper to taste. Bring
to a simmer and cook for about 30 minutes. Stir in the peas.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the ziti and place it in a bowl. Toss it with about 3 cups of the sauce and 3/4 cups of the grated cheese.

Preheat the oven to 350 degrees. Spoon half the ziti into a shallow 3 1/2 quarter
baking dish. Spread the ricotta on top. Pour on 1 more cup of the sauce and sprinkle with the mozzarella. Top with the remaining ziti, sauce and cheese. Cover the dish with foil. Bake the ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand 15 minutes before serving.

Serves: 6 to 8

Answer 10

just buy something from a restaurant.