What's your favourite pasta recipe?!
I'm now eating spinach and tuna macaroni so thought i'd ask! ThanksWww@FoodAQ@Com
Answers:
You Won't Be Single For Long Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.
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1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.
Www@FoodAQ@Com
This is more of a pasta salad and I don't really have a recipe but it's very simple:
Cook tri-colored Rotini, rinse!.
Add Italian dressing (just enough to make the mayo stick to the pasta), mayonnaise, tomatoes, chopped red onions, cooled grilled chicken breast (I grill mine w/ lemon pepper seasoning), salt and pepper and then chill (the longer it chills, the better it taste)
You can add whatever else you want to it: spinach, mushrooms, olives, etc (I usually don't b/c my husband won't eat those things but I love them!.)
Yummy!. I'm going to make that this evening so I'll have lunch for the week!. Thanks for the idea : )Www@FoodAQ@Com
Cook tri-colored Rotini, rinse!.
Add Italian dressing (just enough to make the mayo stick to the pasta), mayonnaise, tomatoes, chopped red onions, cooled grilled chicken breast (I grill mine w/ lemon pepper seasoning), salt and pepper and then chill (the longer it chills, the better it taste)
You can add whatever else you want to it: spinach, mushrooms, olives, etc (I usually don't b/c my husband won't eat those things but I love them!.)
Yummy!. I'm going to make that this evening so I'll have lunch for the week!. Thanks for the idea : )Www@FoodAQ@Com
Lobster Ravioli with Crab Meat Cream Sauce! :)
(a pain in the *ss!.!.!.so I don't make it often)
Lobster Ravioli:
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta dough, recipe follows
Egg white, slightly beaten
Crabmeat Cream Sauce:
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
For the Lobster Ravioli: In a large saute pan, add the butter and melt!. Add the garlic and shallots and saute until golden brown!. Add lobster, crab, and chives and saute 2 to 3 minutes!. Add Cognac and reduce for 2 minutes!. Remove from heat and cool for 30 minutes, until room temperature!. Chop lobster mixture into small chunks!. In a large bowl, combine lobster mixture and ricotta and mix well!. Season with salt and pepper!.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart!. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet!. Take the second piece and cover the bottom piece with the stuffing!. Press around each ravioli being careful not to squeeze the stuffing out!. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina!. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente!.
For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent!. Add the crabmeat and saute for about 2 to 3 minutes!. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol!. (Please beware: the Cognac will create a large flame!.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy!. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving!. Garnish with chives!.
Pasta Dough:
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt
Add all the ingredients into a large mixing bowl until all ingredients are blended!. Place mixture on countertop and knead until the texture is smooth and well mixed!. Separate the pasta dough into 2 equal pieces and put one piece aside!. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick!. Repeat procedure with second piece making it as close to the shape as the first!.
Www@FoodAQ@Com
(a pain in the *ss!.!.!.so I don't make it often)
Lobster Ravioli:
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta dough, recipe follows
Egg white, slightly beaten
Crabmeat Cream Sauce:
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
For the Lobster Ravioli: In a large saute pan, add the butter and melt!. Add the garlic and shallots and saute until golden brown!. Add lobster, crab, and chives and saute 2 to 3 minutes!. Add Cognac and reduce for 2 minutes!. Remove from heat and cool for 30 minutes, until room temperature!. Chop lobster mixture into small chunks!. In a large bowl, combine lobster mixture and ricotta and mix well!. Season with salt and pepper!.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart!. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet!. Take the second piece and cover the bottom piece with the stuffing!. Press around each ravioli being careful not to squeeze the stuffing out!. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina!. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente!.
For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent!. Add the crabmeat and saute for about 2 to 3 minutes!. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol!. (Please beware: the Cognac will create a large flame!.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy!. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving!. Garnish with chives!.
Pasta Dough:
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt
Add all the ingredients into a large mixing bowl until all ingredients are blended!. Place mixture on countertop and knead until the texture is smooth and well mixed!. Separate the pasta dough into 2 equal pieces and put one piece aside!. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick!. Repeat procedure with second piece making it as close to the shape as the first!.
Www@FoodAQ@Com
PASTA WITH SHRIMP AND SCALLOPS
6 tbsp!. olive oil
2 lbs!. ripe tomatoes, peeled, seeded and chopped
3 tbsp!. capers, drained
2 tbsp!. anchovies, chopped
1 tbsp!. garlic, chopped
3/4 lb!. raw shrimp, peeled
1/2 lb!. sea scallops, halved
2 tbsp!. olives (Kalamata) chopped, optional
Heat oil on high heat!. Add tomatoes, capers, anchovies and garlic!. Cook until tomatoes releases their juices and mixture thickens, stir occasionally about 10 minutes!. Add shrimp and scallops cook about 2 minutes!.
Cook pasta (fettuccine or linguine)!. Pour sauce over pasta and serve!.
Www@FoodAQ@Com
6 tbsp!. olive oil
2 lbs!. ripe tomatoes, peeled, seeded and chopped
3 tbsp!. capers, drained
2 tbsp!. anchovies, chopped
1 tbsp!. garlic, chopped
3/4 lb!. raw shrimp, peeled
1/2 lb!. sea scallops, halved
2 tbsp!. olives (Kalamata) chopped, optional
Heat oil on high heat!. Add tomatoes, capers, anchovies and garlic!. Cook until tomatoes releases their juices and mixture thickens, stir occasionally about 10 minutes!. Add shrimp and scallops cook about 2 minutes!.
Cook pasta (fettuccine or linguine)!. Pour sauce over pasta and serve!.
Www@FoodAQ@Com
i love the Roasted Garlic Avocado Pasta
3 med!. zucchini, cut in half lengthwise and sliced
1 leek (white part only) thinly sliced, separated
1 med!. red and yellow bell pepper, cut into 1-inch pieces
1 Chinese eggplant, cut in half lengthwise and sliced
3 Tbsp!. balsamic vinegar, divided
1 Tbsp!. olive oil
5 med!. cloves garlic, finely chopped
1 tsp!. salt and pepper
8 oz!. penne pasta, cooked
1/2 lb!. boneless, skinless chicken, cooked and cut into cubes
1/2 cup salt reduced, fat free chicken broth
1 ripe California avocado, seeded, peeled and cut into 16 sliceWww@FoodAQ@Com
3 med!. zucchini, cut in half lengthwise and sliced
1 leek (white part only) thinly sliced, separated
1 med!. red and yellow bell pepper, cut into 1-inch pieces
1 Chinese eggplant, cut in half lengthwise and sliced
3 Tbsp!. balsamic vinegar, divided
1 Tbsp!. olive oil
5 med!. cloves garlic, finely chopped
1 tsp!. salt and pepper
8 oz!. penne pasta, cooked
1/2 lb!. boneless, skinless chicken, cooked and cut into cubes
1/2 cup salt reduced, fat free chicken broth
1 ripe California avocado, seeded, peeled and cut into 16 sliceWww@FoodAQ@Com
Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan!. When bacon is cooked to desired tenderness, add corn and heat through!. Then add cream cheese!. Melt cheese!. Add wine and simmer until ready to pour over your cooked pasta!.
Www@FoodAQ@Com
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan!. When bacon is cooked to desired tenderness, add corn and heat through!. Then add cream cheese!. Melt cheese!. Add wine and simmer until ready to pour over your cooked pasta!.
Www@FoodAQ@Com
Ooh these recipes sound good!.
When I am feeling lazy I like to saute some red onions, garlic, red and green bell peppers, and mushrooms in some olive oil and add that to cooked pasta with maybe a little light butter on the pasta!. You can add any veggies you like and it taste great and not very fattening!.
Edit
Willow is awesome! Yes add some parm cheese to it!.Www@FoodAQ@Com
When I am feeling lazy I like to saute some red onions, garlic, red and green bell peppers, and mushrooms in some olive oil and add that to cooked pasta with maybe a little light butter on the pasta!. You can add any veggies you like and it taste great and not very fattening!.
Edit
Willow is awesome! Yes add some parm cheese to it!.Www@FoodAQ@Com
an Italian pasta salad
make a box of tri-color rotini
take a bottle of Italian dressing and add to the pasta until wet/dry to your liking
add veggies like red pepper/green pepper, onion, celery, tomato and carrot also if your a cheese lover parmesan or mozzarella is the perfect topperWww@FoodAQ@Com
make a box of tri-color rotini
take a bottle of Italian dressing and add to the pasta until wet/dry to your liking
add veggies like red pepper/green pepper, onion, celery, tomato and carrot also if your a cheese lover parmesan or mozzarella is the perfect topperWww@FoodAQ@Com
greek pasta salad
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl !. chill untill
ready to serve !.Www@FoodAQ@Com
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl !. chill untill
ready to serve !.Www@FoodAQ@Com
I like pasta with some veggies in it-peppers,mushrooms,onions-no sauce and parm cheese
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