What is your favorite pasta and how would you prepare it?!
Answers: Lasagne. with olive oil, ground turkey, garlic powder, low fat mozzerella and whole ricotta.
Spaghetti - with butter and parmasean cheese.....
Just because I was never allowed to eat it that way as a kid, ha ha.
Seriously, I love spaghetti with regular old prego sauce
I like maken chicken alfredo with penne pasta and some tomato slices on the side, it's simple, easy n taste great...........i boil d pasta, i grill some thinly sliced chicken breast (seasoned to ur liken) n add some warm, store bought alfredo sauce, then I add the tomato slices nicely on d plate n add sum fresh salt n pepper......goes well with sum red wine.................hope u try it cuz IT IS GOOD......YUMMY : D
I love chicken fettucine alfredo
You can't go wrong with a simple tomato sauce: Saute an onion in two tablespoons of olive oil until it's soft--about three minutes, then add a minced garlic clove (more if you love garlic) then add a 24 oz can of plum tomatoes add 1 tablespoon each of dried basil and oreganol and let it simmer on low heat for about an hour or until thick. Serve with penne or any pasta you like.
i like to use rice pasta for this dish. "pastorisa" is a good rice pasta. first i cook the pasta al dente. then i use a frying pan. add a little olive oil and chop up 1 or 2 cloves of garlic and chop some chilies, too. (which kind of chilies is what you can handle. if you can't get chilies, dried chilie flakes are ok) cook the garlic and chilies for a minute or so and add the pasta. make sure all the pasta is coated with the oil, garlic and chile mixture and the pasta is hot. that's it. i like to add some chunks of chicken or steak. i also make this with diced tomatoes in addition to the garlic and chilies.
spagitti polonagse
The other night I was starving and wanted something quick but flavorful to eat, I thought Pasta!!! So I took some mini penne that I had in my pantry and then went on the hunt through the kitchen to find some things for a sauce. I decided to do a quick chicken, mushroom, asparagus butter sauce. So I took the chicken ( I opted to use some dark meat, leg and thigh that was boneless and skinless, I find dark meat can be much more flavorful than breast meat sometimes, and most people overlook it in the store, it is also much cheaper!!) and put it in a saute pan with enough olive oil to coat the pan, I add a little salt pepper and garlic, and cook 3/4 of the way through on med to med/high heat meanwhile I steamed a bunch of asparagus being sure to snap the ends off,and steamed until they were about 3/4 of the way done I then did a rough chop on them. I added about 8 mushrooms sliced thin, and cleaned (Helpful Hint: Do Not rinse mushrooms in water because they absorb it right away, so instead take a paper towel or a thin kitchen towel and wet it and just wipe them off) cook them off for about 3 minutes then add the asparagus and allow to cook for an additional 6 minutes, also add about 4 tablespoons of butter and about 1/2 of a cup of white wine, allow to cook over low heat until the alcohol has burned of then take off the heat. While this is working, just about the time you begin to add the veggies add you pasta to some boiling water, be sure to salt the water as this is the only time you have to flavor your pasta. Take your cooked penne (usually takes about 6-8 minutes to cook) drain and put on serving platter place the finished chicken mixture on top of the pasta top with a little dash fresh pepper and sprinkle a little shredded parmesan cheese on top.Good Luck and Happy Feasting!!
-Little chef
look! i'll give u the recepie.....
1 (16 ounce) package pasta
1 (8 ounce) can tomato sauce
1/4 cup butter
In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
Combine the cool and drained pasta with the tomato sauce.
really yummi and tasty,,.mmmmmmmm