Motoring3 mins ago
Tasty pasta recipes
Hi folks, hope you are all having a nice afternoon- Im just looking for some nice simple pasta dish recipes, got my new man coming over later so I just want tasty and straightforward enough to rustle up.
Thanks in advance
Thanks in advance
Answers
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spk, there is one on this link that petesdragon gave me and it was delicious, perhaps one for consideration.
http://www.theanswerbank.co.uk/Food-and-Drink/ Question281494.html
Good luck
warpig1
http://www.theanswerbank.co.uk/Food-and-Drink/ Question281494.html
Good luck
warpig1
this is easy and tasty one you could maybe try next time.fry on medium heat a sliced onion in olive oil for 3 mins then add a sliced red and green pepper -cook until lightly browned.reduce heat and add 2-3 chopped garlic cloves.cook for 2 mins.add two tins of chopped tomatoes and 300ml of water.bring to boil then simmer for 15 mins.meanwhile cook about 200-250g of pasta(recipe is for rigatoni but i prefer pasta shells)season the sauce and add the cooked pasta and half a handful of torn fresh basil .spread into a shallow ovenproof dish.top with 9oz of thinly sliced taleggio cheese (or grated mozarella just as nice) and grill for 5 mins til cheese has melted.then garnish with another half handful of torn basil.i have served this as it is-vegetarian or i've added some fried sliced bacon to sauce.delicious.and recipe is easy to adjust for more or less people.
One for the time after that!
MOZZARELLA PASTA PENNE
175g/6ozs pasta penne (tubes)
400g/14ozs can whole plum tomatoes, drained
2 tablespoons olive oil
150g/5ozs mozzarella cheese, diced 125g/4ozs freshly grated parmesan
2 tbsp freshly chopped basil
salt & freshly ground black pepper
Gas: 6 Elec: 400oF or 200oC
1. Cook the pasta in boiling water for 10 minutes, until just tender.
2. Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
3. Add the mozzarella, half the parmesan, basil and seasoning to taste. Bring to the boil & remove from the heat.
4. Drain the pasta and place in a 900ml/1� pint ovenproof dish.
5. Pour the sauce over the pasta and mix well. Sprinkle with remaining parmesan and place in a preheated oven for 10 minutes until the cheese is golden.
6. Serve immediately.
Variations
� Use any other dried pasta shapes you fancy.
� Use tinned chopped tomatoes with herbs instead of plum tomatoes.
� Use half the quantity of dried parmesan instead of fresh.
� Use 1-2 tsps dried basil, oregano, thyme or marjoram instead of fresh.
MOZZARELLA PASTA PENNE
175g/6ozs pasta penne (tubes)
400g/14ozs can whole plum tomatoes, drained
2 tablespoons olive oil
150g/5ozs mozzarella cheese, diced 125g/4ozs freshly grated parmesan
2 tbsp freshly chopped basil
salt & freshly ground black pepper
Gas: 6 Elec: 400oF or 200oC
1. Cook the pasta in boiling water for 10 minutes, until just tender.
2. Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
3. Add the mozzarella, half the parmesan, basil and seasoning to taste. Bring to the boil & remove from the heat.
4. Drain the pasta and place in a 900ml/1� pint ovenproof dish.
5. Pour the sauce over the pasta and mix well. Sprinkle with remaining parmesan and place in a preheated oven for 10 minutes until the cheese is golden.
6. Serve immediately.
Variations
� Use any other dried pasta shapes you fancy.
� Use tinned chopped tomatoes with herbs instead of plum tomatoes.
� Use half the quantity of dried parmesan instead of fresh.
� Use 1-2 tsps dried basil, oregano, thyme or marjoram instead of fresh.
You can serve this over your choice of pasta - I prefer linguini.
Chicken Scampi
INGREDIENTS
5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
0.5 g ground black pepper
15 g grated Parmesan cheese
1 g dried parsley
1 clove garlic, minced
2 g salt
2 g dried oregano
45 ml lemon juice
45 ml Worcestershire sauce
60 ml white wine
DIRECTIONS
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
Servings Per Recipe: 5
Amount Per Serving
Calories: 176
Total Fat: 4.5g
Cholesterol: 72mg
Sodium: 334mg
Total Carbs: 3.7g
Dietary Fiber: 0.3g
Protein: 26.9g
Chicken Scampi
INGREDIENTS
5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
0.5 g ground black pepper
15 g grated Parmesan cheese
1 g dried parsley
1 clove garlic, minced
2 g salt
2 g dried oregano
45 ml lemon juice
45 ml Worcestershire sauce
60 ml white wine
DIRECTIONS
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
Servings Per Recipe: 5
Amount Per Serving
Calories: 176
Total Fat: 4.5g
Cholesterol: 72mg
Sodium: 334mg
Total Carbs: 3.7g
Dietary Fiber: 0.3g
Protein: 26.9g
Vodka Sauce
INGREDIENTS
115 g butter
1 onion, diced
235 ml vodka
2 (28 ounce) cans crushed tomatoes
475 ml heavy cream
DIRECTIONS
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
Serve over your favorite pasta. A favorite with most men.
White Wine and Garlic Dream Cream
INGREDIENTS
15 g butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
355 ml white wine, divided
ground white pepper to taste
180 ml heavy cream at room temperature
1 lemon, juiced
salt to taste
DIRECTIONS
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Serve over your favorite pasta.
Famous Restaurant Alfredo Sauce
INGREDIENTS
115 g butter
175 g cream cheese
180 ml half-and-half
1 g garlic salt, or to taste
lemon pepper to taste
454 g dry fettuccine pasta
DIRECTIONS
Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.
INGREDIENTS
115 g butter
1 onion, diced
235 ml vodka
2 (28 ounce) cans crushed tomatoes
475 ml heavy cream
DIRECTIONS
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
Serve over your favorite pasta. A favorite with most men.
White Wine and Garlic Dream Cream
INGREDIENTS
15 g butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
355 ml white wine, divided
ground white pepper to taste
180 ml heavy cream at room temperature
1 lemon, juiced
salt to taste
DIRECTIONS
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Serve over your favorite pasta.
Famous Restaurant Alfredo Sauce
INGREDIENTS
115 g butter
175 g cream cheese
180 ml half-and-half
1 g garlic salt, or to taste
lemon pepper to taste
454 g dry fettuccine pasta
DIRECTIONS
Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.
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