I'm in a rut and looking for some good pasta dishes. Could you share your favorites?
Favorite pasta recipe?
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SUMMER PASTA
INGREDIENTS: 1 pound fresh mozzarella cheese, cut into small cubes 8 medium tomatoes, diced 4 garlic cloves 3/4 cup olive oil 1 cup coarsely chopped fresh basil 1 tablespoon plus 1 teaspoon kosher salt Freshly ground black pepper Crushed red pepper (or I like to use cayenne) 1 1/2 pounds spaghetti or penne rigate INSTRUCTIONS: In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil, and kosher salt. Season generously with black pepper and crushed red pepper. Let stand for 30 minutes. Prepare pasta according to package directions. Drain, return the pasta to the pot, add the sauce, and toss well. Serve hot or at room temperature. Servings: 8
If blueberry muffins have blueberries in them, what do vegan muffins have?
Here are two that are regulars at our house (Neither one from C@H, tho
* Exported from MasterCook * Pasta with Chicken, Rosemary, and Basil Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice 4 pieces chicken breast half without skin -- debone 3 tablespoons unsalted butter -- clarified 6 oil-cured black ripe olive -- pitted and chopped 1 clove garlic -- minced 1 1/2 teaspoons fresh rosemary leaves -- chopped fine 6 basil leaves -- chopped fine kosher salt black pepper -- ground 2 cups chicken stock 1 pound pasta 2 tablespoons fresh parsley -- chopped 1 cup parmesan cheese -- grated Combine lemon juice and the chicken in a small bowl and let stand for 20 mintues Pat the chicken dry and then heat clarified butter in a skillet. Add chicken and saute over high heat until brown on both sides -- approximately 3 or 4 minutes on each side but more if the breasts are extra thick. Add the olives, garlic, rosemary, basil, and salt and pepper to taste. Cover and cook 3 minutes. Remove the chicken breasts and cut them in julienne strips. Set aside. Add 1 cup of stock to the skillet, and over high heat, boil liquid until it thickens and comes away from the pan. Cook the pasta until al dente, drain, and return it to the pot in which it cooked. Add the remaining stock, juices and olive bits from the deglazed skillet and the chicken pieces. Toss well. Sprinkle chopped parsley overall and serve with parmesan cheese. Source: "The Joy of Pasta" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 526 Calories; 16g Fat (28.3% calories from fat); 34g Protein; 58g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 1554mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat. NOTES : Adjustments from published recipe ... reduced chicken stock from 3 cups to 2. Use more kalamata or ripe black olives if you don't have the oil cured kind on hand. * Exported from MasterCook * Lemon Linguine with Salmon Serving Size : 4-5 Preparation Time :0:25 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 Tablespoon olive oil 1 clove garlic -- minced 1 1/2 cups vegetable broth 1 tablespoon chopped fresh basil 2 teaspoons capers -- drained 1 teaspoon lemon zest -- grated 3 tablespoons lemon juice salt and pepper 12 ounces linguine 1 pound salmon fillets -- skinned, cut into 4 pieces 1/4 cup half and half Preheat the broiler or grill. Coat broiling pan with no-stick spray. Warm the butter and oil in a medium saucepan over medium heat. Add the garlic and cook for 2 minutes. Stir in the broth, basil, capers, lemon rind, and 2 tablespoons of the lemon juice. Season with the salt and pepper. Reduce heat to low and cook for about 5 minutes. Meanwhile, cook the pasta in a large pot of boiling water according to the package directions. Drain and place in a large bowl. Place the salmon on the prepared pan. Sprinkle with the remainaing 1 tablespoon lemon juice. Broil 4" from the heat for 5 minutes per side, or until fish flakes easily when tested with a fork. Slowly stir the half and half into the saucepan. Pour half of the sauce over the pasta and toss lightly. Place the salmon over the pasta on a large platter and pour remaining sauce over top. Or, serve in individual pasta bowls, dividing sauce among the servings. Source: "Low-Fat Living Cookbook" Copyright: "Leslie L. Cooper, 1998" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 588 Calories; 15g Fat (22.8% calories from fat); 36g Protein; 75g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 712mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Here's a simple favorite from some friends of mine...they are both Sicilian:
* Exported from MasterCook * Sicilian Pasta w/Basil and Garlic Recipe By :Jack Siri Serving Size : 4 Preparation Time :0:15 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup basil leaves -- chopped 3 tablespoons garlic -- minced 3 tablespoons olive oil or butter salt and pepper -- to taste 1/2 cup onion -- chopped 1 pound pasta shells, a type with body -- cooked Cook pasta according to directions. In a non-stick skillet, saute onion until translucent; add garlic and saute about 1 minute (until fragrant). Add basil and saute until wilted. Add mixture to drained pasta and mix thoroughly. Serve either hot, warm, or cold.
Don't wait too long to tell someone you love them.
Billy
This is one of our favorites!!
Picture here: http://www.recipesandentertaining.com/Ma...F%20HOME%20PAGE PASTA SHELLS FILLED WITH FETA & HERBS Terrific recipe from Bon Appetit magazine, March 1993... SAUCE: ¼ cup olive oil 1 medium onion, chopped 2 cloves garlic, minced ¼ tsp dried crushed red pepper Two 28oz. cans Italian plum tomatoes, chopped in processor with juices 1 cup chopped fresh basil FILLING: Two 15oz. containers ricotta cheese 14 oz feta cheese, divided ½ cup chopped fresh basil 2 bunches fresh chives, chopped 2 large eggs PASTA: 12 oz package jumbo pasta shells 1. To prepare sauce: In large, heavy saucepan over medium heat, heat oil, add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. 2. To prepare filling: Combine ricotta, 1 1/3 cups feta, basil and chives. Season to taste with salt and pepper. Mix in eggs. 3. Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly. 4. Preheat oven to 350 degrees F. 5. Spread ¾ cup of sauce in the bottom of each of two 13x9" glass baking dishes. Fill 30 shells and divide between the dishes. Top with remaining sauce and sprinkle with remaining feta. 6. Bake until shells are heated through, about 30 minutes. Garnish with additional basil leaves. Servings: 6 Cooking Tips *To save time on cooking day, you may prepare the sauce a day in advance and refrigerate. **You may also prepare the entire dish a day ahead, cover and refrigerate until ready to bake.
some good lookin' ideas here, Lisa!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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