Any ideas on a good pasta dish?!
Answers: My favourite is Asparagus and Shrimp in a white sauce with fettucine. First, start a pot of water to boil,then blanche your asparagus, set aside and when cool enough to handle cut into 1in pieces. Make a basic white sauce--butter, flour,milk, at least 2cups worth. Season it with garlic,pepper, parsley and parmeson cheese. Cook your fettucine when the water boils with the shrimp, add the asparagus in for the last few minutes to reheat. Strain then mix in your white sauce.Serve in bowl with cheese and parsley on top. Enjoy!!
heat some oil in a pan just a bit, add some garlic and fry a lil. then add a jar of smoked salmon, add freshcream and add a jar of black caviar. stir for a bit and add a lil of vodka. boil some pasta and serve with this sauce:)
SALMON SAUCE WITH PASTA
1 lb. noodles, spaghetti or other pasta
2 tbsp. butter
2 tbsp. flour
1/2 tsp. onion powder
1/2 tsp. dill weed
1/4 tsp. ground white pepper
1/4 tsp. marjoram
Dash cayenne pepper
1 to 2 tsp. curry powder
2 c. milk
1 (15 1/2 oz.) can red or pink salmon, drained
Cook pasta. Meanwhile melt butter. Stir in flour and seasonings. Cook 1 minute over low heat, stirring almost constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Remove from heat or keep over very low heat. Drain salmon. Remove skin and bones. Break up large pieces of fish and add to sauce, stirring as little as possible. Keep hot. Drain pasta and serve on platter. Pour sauce over pasta.
Smoked Fish would be a nice alternative.
My favourite:
Sinhalese Linguine Prawn Pasta
Your way to serve delicious pasta tossed with aromatic curried prawns in this flavoursome main course
Servings: 2 people
Ingredients
450g Linguine
2 tsp Olive oil
1/2 small onion, peeled and finely chopped
1 garlic clove, finely chopped
1 tbsp curry paste
1 tbsp chopped fresh coriander, plus extra to garnish
1 tbsp chopped fresh mint
1 tbsp chopped fresh Parsley
225g peeled Prawns
1 lemon, grated zest and juice
Method
1. Cook the linguine in a large pan of boiling water, salted if you wish, following the instructions on the packet. When the pasta is al dente (tender but still offering some resistance when bitten), remove from the heat and drain, reserving 12 tablespoons of the cooking liquor.
2. Heat the oil in a large frying pan or wok, add the onion and garlic and fry without allowing them to colour until soft. Add the curry paste and stir-fry for 20 seconds, then add the cooking liquor, all the herbs, prawns and lemon zest. Toss to heat through, and then squeeze in the lemon juice. Lightly season with salt and pepper.
3. To serve: toss the cooked pasta with the curried prawn mixture and serve garnished with coriander leaves.
MMMMmmmmmmmmm!!!!!
This came from The Dinner Doctor (written by the same lady who is The Cake Doctor). I make this all the time. It’s not for everyone, but I absolutely love it. Use whatever cooked pasta, add about a half n half mixture of store-bought pesto and blue cheese crumbles. You can adjust the mixture to your taste. The original recipe calls for adding toasted pecans- I add that sometimes. I always add a bunch of crushed red pepper. I substitute regular spaghetti for the whole-grain too.
Here's a delicious and filling pasta recipe at the following link using chicken, rotini (or any other type of pasta), alfredo sauce, and different vegetables of your choosing:
http://www.ehow.com/how_2242593_rotini-p...