| Beef & Parmesan Pasta Recipe
Yield: 4 Servings
1 1/2 lb Ground beef
1 cn Ready-to-serve beef broth -(14 1/2 oz. can)
15 1/2 oz Canned diced tomatoes -(Italian-style)
2 c Uncooked farfalle - (bow tie pasta)
2 c Thinly sliced zucchini -- (1/4" thick)
3/4 c Grated parmesan cheese -- divided
In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or
until beef is no longer pink, breaking up into 3/4" pieces. Remove beef
with slotted spoon; pour off drippings. In same skillet, add broth, tomatoes
and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium.
Cook, uncovered 15 minutes stirring frequently. Add zucchini; continue cooking
5 minutes or until pasta is tender.
Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with
remaining cheese.
Angel
Hair Pasta with Lemon & Garlic Recipe
Yield: 4 Servings
1 ts Olive oil
2 Garlic cloves, peel & mince
1/2 c Dry white wine
1/4 c Freshly squeezed lemon juice
1 c Chopped tomato (1 medium)
4 oz Spinach angel hair pasta
4 oz Semolina angel hair pasta
1/4 c Chopped fresh basil
2 tb Freshly grated Parmesan
Ground black pepper to taste
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a saute' pan and cook over medium heat just
until the garlic begins to brown. Remove the saute' pan from the heat and pour
in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the
wine has been reduced by half. Stir in the lemon juice and tomato. Remove the
pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30 seconds
to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the
basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss
and serve immediately.
Angel
Hair Pasta with Roasted Pepper Salsa Recipe
Yield: 5 Servings
1 lb Angel Hair or Capellini -- uncooked
2 Red bell peppers
3 tb Finely shredded fresh basil
1 ts Balsamic vinegar -OR fresh lemon juice
1 Garlic clove; minced
1/4 ts Salt to taste
Pepper to taste
1 tb Olive oil or vegetable oil
8 oz Boneless chicken breasts --(without skin), -- cut into small cubes
1/2 c Chicken broth
Roast and peel the peppers as follows: Place the peppers directly over a gas
jet of the range (or under a pre-heated broiler), turning them often with a
pair of tongs, until blackened on all sides. Transfer them to a bowl and cover
tightly with plastic wrap. Let them stand until cool. Cut the peppers in half
lengthwise and remove the stems and seeds. Scrape off the blackened skin of the
pepper. Cut the peppers into 1/4-inch pieces. Toss the diced roasted peppers
with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a
small bowl. (This salsa may be prepared and refrigerated up to one day in
advance.)
Prepare pasta according to package directions. While pasta is cooking, heat the
oil in a large skillet over medium-high heat. Add the chicken and stir until
cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30
seconds, scraping up the brown bits that stick to the pan. Remove the skillet
from the heat.
Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the
chicken broth to the skillet with the chicken mixture. Return the pasta to the
pot. When the chicken is cooked through, transfer the contents of the skillet
to the pot and heat over high heat until the sauce is boiling and reduced
enough to lightly coat the pasta. Season to taste. Serve hot.
Baked
Pasta & Zucchini Recipe
Yield: 8 Servings
1/2 lb rotini -- colored
1 1/2 lb zucchini -- (3 medium)
Salt 1 lg onion -- sliced
1/2 lb potatoes -- peel, thinly slice
8 TB butter
4 oz Prosciutto or smoked ham -- julienned
1 1/2 c grated Parmesan cheese
1/3 c fresh parsley -- minced
2 TB chopped fresh basil
1 ts salt
Freshly ground black pepper
1 lb tomatoes -- peeled,chopped
2 cups drained canned plum tomatoes
Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.
While the pasta is cooking, trim the zucchini but do not peel. Slice the
zucchini thinly, place in a colander, and sprinkle with salt. Let stand at room
temperature for 30 minutes to drain off excess moisture. Put the zucchini
between 2 layers of paper towels and squeeze dry with your hands. Place the
zucchini in a well-greased 9 x 13-inch clear baking dish.
Top with the onion slices, then with the potatoes. Dot with 2 tablespoons of
the butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of
butter. Sprinkle 3/4 cup Parmesan cheese on top. In a separate bowl, mix the
pasta, parsley, and basil with the salt and pepper to taste. Distribute the
pasta over the vegetables in the baking dish. Dot with 2 more tablespoons of
butter. Top the pasta with the tomatoes, dot with the remaining butter, and
sprinkle the remaining Parmesan on top.
The casserole can be refrigerated for 4 hours at this point. Cover the baking
dish with aluminum foil and bake 45 minutes to 1 hour. Turn off the oven, open
the oven door, and let the dish stand for about 10 minutes before serving.
Broccoli
with Ricotta over Pasta
Yield: 4 Servings
1 tb Olive oil
2 md Garlic cloves, chopped fine
1 sm Onion, chopped fine
1/2 tb Whole caraway seeds
2 c Broccoli florets cut into 1/2" pieces
1 c Chicken broth
1/4 lb Part skim milk ricotta -cheese
2 tb Chopped fresh parsley
Pasta of your choice
In a large skillet or saucepan, heat the oil with the garlic, onion, and
caraway seeds, over moderate heat. As soon as they sizzle, add the brocolli and
saute, stirring continuously, until it turns dark green, about 1 minute. Add
the broth and bring to a boil. Reduce the heat, cover and simmer until the
broccoli is tender, 10 to 12 minutes. Dot the sauce with the ricotta and, as
soon as it begins to melt, spoon over cooked pasta. Garnish with parsley.
Recipe
for Quick & Easy Pasta
Yield: 2 Servings
1/2 lb Spaghetti
8 oz Salsa or picante sauce
3 tb Olive oil
1 1/2 c Jack cheese, grated
Cook your pasta, drain it, and toss it with the olive oil to coat it. Then
add the salsa or picante sauce and the cheese. Toss again and serve.
Caesar
Pasta Primavera Recipe
Yield: 6 Servings
12 oz Bow tie pasta
2 tb Olive oil
1/4 lb Asparagus, cut into 1 1/2 -inch pieces
1/4 lb Snow peas, trimmed
2 Carrots, thinly sliced
1 Yellow or red bell pepper, -cut into 1 inch chunks
3 Plum tomatoes, cut into thin -wedges
4 Garlic cloves, minced
1 cn (14 1/2 oz.) ready-to-use -chicken broth
1 pk (1.2 ounces) dry Caesar -dressing mix
1/4 c Grated Parmesan cheese
Cook pasta according to package directions; drain well. Meanwhile, in a
large skillet, heat olive oil over medium heat. Add asparagus, snow peas,
carrots and bell pepper and saute for 2 minutes. Stir in tomatoes and garlic.
In a small bowl, combine chicken broth and dressing mix; pour over vegetables
and bring to a boil. Reduce heat to low and simmer for 5 to 7 minutes, or until
vegetables are tender-crisp, stirring occasionally. In a large bowl, combine
the hot pasta and the vegetable mixture; add Parpesan cheese and toss until
well coated. Serve immediately.
Cannelloni Recipe
Yield: 6 Servings
1 1/2 c Flour
1 1/2 ts Salt
5 Eggs,slightly beaten
1 tb Salad oil
Water,salted
1/2 c Onion,chopped
1 Garlic clove,medium,minced
1/2 ts Basil leaves,crushed
2 tb Butter or margarine
2 cn Tomatoes,chopped(16oz ea)
1 cn Cheddar cheese soup(11oz)
1/2 c Milk 1/2 c Parmesan cheese,grated
1 1/2 c Ricotta cheese
1/4 c Prosciutto(Italian ham)
1/4 c Hard salami,chopped
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to
form a firm dough. Knead on lightly floured board until smooth, about 5
minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18-inch
rectangle; cut into eighteen 4x3-inch rectangles. Cover; let dough rest 1 hour.
Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5
minutes, or until tender. Rinse in cold water; drain on damp towel.
Prepare sauce: Cook onion, garlic and basil in
butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat;
simmer 30 minutes, stirring occasionally.
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
Filling: Combine soup, milk and Parmesan cheese in
a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan;
cook, stirring, until thickened.
Make cannelloni: Spoon 2 tablespoons filling on
narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in
a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake in
preheated 350F oven 30 to 35 minutes, or until hot. Serve with additional
Parmesan cheese.
Cheese
& Pasta Pie Recipe
Yield: 6 Servings
6 oz Spaghetti -- cooked and drained
1 ts Cooking oil
6 Eggs -- beaten
1 pk ( 10 oz.) frozen spinach -- Chopped
1/2 c Green onion -- thinly Sliced
1/4 c Snipped parsley
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese -- Shredded
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese -- grated
Ground pepper -- to taste
Combine the pasta, oil and 2 eggs and press into the bottom and up the
sides of a 10" quiche or pie pan. Cover the edge of the pasta with greased
foil to prevent burning. Bake in a 375F oven 7 to 10 minutes or until set.
Cook the frozen spinach according to package directions. Drain well. Add the
sliced onion, parsley and basil. Beat together the ricotta, 4 eggs and milk,
add 1/2 cup mozzarella and stir in the vegetable mixture, Worcestershire,
seasonings and parmesan. Spoon into the pasta shell. Sprinkle the remaining
mozzarella on top. Bake at 375 for around 30 minutes or until set. Allow to
stand 10 minutes before serving.
Classic
Baked Pasta Casserole Recipe
Yield: 15 Servings
1 pk Creamette Mostaccioli, Ziti, -or Rotini uncooked (1 lb)
1 lb Bulk Italian sausage or lean -ground beef, cooked and -drained
2 cn (26 oz) Pasta Sauce
4 c Shredded mozzarella cheese
Chopped parsley
Preheat oven to 350'F. Prepare pasta as package directs. In large bowl,
combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into
greased 13x9" baking dish; cover. Bake 45 minutes or until hot and bubbly.
Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer
or until cheese melts.
Eggplant & Pasta in Tomato-Wine Sauce Recipe
Yield: 4 Servings
2 c Dry pasta shells
1/3 c Water
1/4 c Vinegar
1 lg Eggplant==peeled and Cubed
1 sm Red onion -- chopped
1/2 c Mushrooms -- chopped
1 Green pepper -- chopped
1/2 c Chives -- chopped
2 tb Garlic -- minced
1 md Tomato -- chopped
10 oz Tomato sauce
3 tb Oregano
1/2 ts Salt
Ground pepper
1/4 c Red wine
Cook pasta shells. While cooking pasta heat a large skillet with the water
and vinegar. When getting hot add the cubed eggplant, onion, chives, garlic,
green peppers, and mushrooms. Saute till soft When done add to the pasta along
with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently
(on low).
Four
Cheese Pasta & Beef Recipe
Yield: 4 Servings
6 oz Penne or other tube pasta
3/4 lb Ground beef
1 cn 14 1/2 oz Chunky Pasta Style Stewed tomatoes (DelMonte)
1 c Sliced green onions
1 pk (3 oz) cream cheese
1/2 c Shredded swiss cheese
1/2 c Shredded parmesan cheese
1/2 c Shredded Sharp -Cheddar cheese
Cook pasta as package directs; drain. In skillet brown meat. Salt and
pepper to taste. Add tomatoes; cook uncovered until slightly thickened. Stir in
onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to
melt cheeses.
Garlic
Parmesan Pasta
Yield: 4 Servings
1/2 c Margarine
2 ts Dried Basil; Crushed
2 ts Lemon Juice
1 1/4 ts Garlic Powder W/Parsley
3/4 ts Seasoned Salt
8 oz Fettuccine; Cooked & Drained
1 1/2 c Broccoli Floweretts; Cooked -Tender Crisp
3 tb Walnuts; Chopped
Melt the margarine in a large skillet and add the basil, lemon juice, garlic
powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts,
blending well and tossing to coat the fettuccine.
Mexican
Pasta Casserole Recipe
Yield: 6 Servings
1 lb Rigatoni, uncooked
2 ts Vegetable oil
1 md Onion; chopped
1 Garlic clove; minced
1 Jalapeno; seeded and minced
3 tb Chili powder
28 oz Canned diced tomatoes -- undrained
1 ts Cumin
1 ts Dried oregano
8 oz Cooked chicken breast -(skinless, boneless) - julienned
1/4 c Ripe olives
4 oz Grated Monterey Jack cheese, divided
Preheat oven to 375F. Prepare pasta according to package directions. While
pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeno and cook until softened, about 3 minutes. Add the
chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and
oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done,
drain well.
In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon
into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the
reserved cheese on top. Cover loosely with foil and bake until warmed through
and the cheese melts, about 15 minutes.
Pasta
Frittata Recipe
Yield: 4 Servings
12 oz Spaghetti; cooked -- cut 2" Pcs
3 oz Green onions -- slice
3 oz Thick bacon; cooked -- Chopped
Vegetable spray
3 tb Fontina; shredded
3 3/4 tb Parmesan, grated
FRITTATA BATTER
6 md Eggs
2 1/2 c Half and half
5 ts Cornstarch
1 ds Nutmeg
Preheat oven to 350F.
FRITTATA BATTER-Beat eggs, half and half,
cornstarch, salt and nutmeg thoroughly until all ingredients are completely
blended. Blend the 2" spaghetti pieces, green onion rings and bacon pieces
in a bowl until evenly mixed. Coat a 1-1/2 qt round baking dish, including
walls, with spray or margarine. Empty the spaghetti mixture into the baking
dish and spread evenly. Add the frittata batter to cover the fillling mix. Bake
in a 350F oven for about 25 minutes until center is set. When center is set,
cover the frittata evenly with the Fontina and bake until cheese is golden.
Turn off the heat and open oven door. Let the frittata set in the open oven for
15 minutes for the batter to set more firmly and make removing from the dish
easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.
Pasta
Cannelini Recipe
Yield: 4 Servings
2 c Uncooked pasta nuggets
2 ts Olive oil
1 c Onions, thinly sliced
1 cl Garlic, minced
28 oz Can whole tomatoes, chopped
15 oz Chick peas, cooked
1 ts Oregano
Cook pasta to desired doneness; drain and keep warm. heat oil in large
nonstick skillet until hot. Add onions and garlic; cook and stir about 6
minutes or until onion is tender. Add tomatoes, beans and oregano; mix well.
Bring to a boil. Reduce heat; simmer 5-10 minutes to blend flavors. Serve over
pasta.
Pasta
with Garlic & Eggs Recipe
Yield: 4 Servings
1/2 lb Dry pasta
2 ea Eggs, beaten
1/2 c Olive oil
4 ea Cloves of garlic
2 tb Parmesan cheese
Salt and pepper, to taste
Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a
moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.
Spaghetti and Meatballs Recipe
Yield: 4 Servings
2 c Peeled fresh plum tomatoes -or canned Italian plum -tomatoes
4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper
1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or Romano cheese
MEATBALLS
1/2 lb Ground beef
2 sl French bread, moistened -with 1/2 cup milk and -squeezed dry
1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper
3 tb Vegetable oil
Put the tomatoes trough a food mill to puree pulp and remove seeds. In a
large skillet or medium saucepan, melt half the butter and cook the onions
until soft. Add the garlic, tomato puree, and crumbled bacon. Then add salt and
pepper to taste and boil this sauce hard for five minutes. Add the marsala and
oregano, and cook for another 5 minutes. Set aside.
Put all the meatball ingredients except the vegetable oil in a bowl, and mix
with your hands. Shape the mixture into 12 balls, and in the skillet brown them
on all sides in the vegetable oil. Do not overcook, they will cook further in
the sauce. Add the meatballs to the tomato sauce and keep warm. (You can brown
the meatballs ahead of time and add them to the sauce when you are ready.)
Cook the pasta, drain well and return to the pot in which it cooked. Add
remaining butter and toss well. Add several large spoonfuls of the tomato sauce
and toss well again. Transfer pasta to a large serving platter or bowl. Pour
sauce and meatballs overall, serve and pass the cheese.
Pasta
with White Clam Sauce Recipe
Yield: 4 Servings
2 tb Olive oil
3 md Garlic cloves, chopped fine
1 c Rich fish stock, salt-free
1 c Dry white wine
36 sm Fresh clams, such as Littlenecks or Manilas, in -the shell, thoroughly
-cleansed
1/4 c Fresh parsley, finely chopped
Freshly ground black pepper
Cooked pasta such as -linguine or spaghetti
In a large saucepan, heat the oil with the garlic over moderate heat. When
the garlic sizzles, add the fish stock and wine. As soon as the liquid comes to
a boil, add the clams and cover the pan. Steam the clams until all of them have
opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon,
remove them from the pan and place them, shells and all, on top of cooked
pasta. Stir the parsley into the liquid and spoon the liquid over the clams and
pasta. Season to taste with black pepper.
Tex-Mex
Pasta Salad Recipe
4 Tomatoes, chopped
1 Green pepper,cubed
1 Yellow pepper, cubed
1/2 Hot pepper, chopped
3 tb Olive oil
3 tb Red wine vinegar
1 Clove garlic, minced
2 tb Chopped parsley
1 tb Chili powder
2 c Cooked pasta
1/2 c Jack cheese, cubed
2 tb Sunflower seeds
Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley,
chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in
cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.
Tri-Pasta Salad
3 oz Ziti pasta, uncooked
3 oz Bowtie pasta, uncooked
3 oz Spinach rotini pasta, Uncooked
1/2 c Chopped green pepper
1/2 c Chopped red pepper
1/2 c Chopped yellow pepper
1/2 c Chopped celery
1/4 c Chopped carrot
1/4 c Sliced pimiento-stuffed Olives
2 ts Capers
1/2 c Red wine vinegar
1/4 c Water
1 tb Chopped fresh basil
1 tb Chopped fresh chives
1 tb Chopped fresh oregano
1 tb Dijon mustard
2 Cloves minced garlic
1 ts Chopped fresh thyme
1 ts Olive oil (optional)
1/4 ts Pepper
Cook the pastas according to package directions, omitting any salt or fat.
Drain, rinse under cold water, and drain again. Place in a large bowl. Add the
green pepper and next six ingredients; toss well. Combine the vinegar and the
remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over
the pasta mixture; toss well. Cover and chill thoroughly. Toss gently before
serving.
Quick
& Easy Pasta Salad
1 pk Cheese Tortellini
1 cn Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets -- (or Asparagus)
1 Red -- sliced into strips
3 Green Onions -- sliced thinly
Parmesan Cheese
Dressing
1 Clove Garlic
Salt And Pepper
1 ts Mustard
1/3 c Balsamic Vinegar
2/3 c Olive Oil
Basil
Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad makings
(except the parmesan) and toss with the dressing. Give it a generous sprinkling
of parmesan and refrigerate.
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