I'm having a pasta party with my family and I would like some suggestions..?!
I plan on having a huge salad to start, 4 pastas and 4 sauces...
I would like some suggestions on salads, pastas, and sauces...Thanks
Answers: So I'm having my family over for dinner this coming Saturday and wanted to try something different this time. We always have soul food, so I think a pasta party will be fun.
I plan on having a huge salad to start, 4 pastas and 4 sauces...
I would like some suggestions on salads, pastas, and sauces...Thanks
LINGUINE WITH WHITE CLAM SAUCE
8 oz. uncooked linguine
1 tbsp. olive oil
1/2 c. chopped onion
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper
1 garlic clove, minced
2 (6-oz.) cans chopped clams, undrained
1/2 c. 2% reduced-fat milk
1 large egg
1/3 c. chopped fresh parsley
Cook pasta according to package directions. While pasta cooks, heat oil in a large skillet over medium heat. Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes). Stir in undrained clams; bring to a boil. Drain the pasta and add pasta to pan. Combine milk and egg in a small bowl; stir well with a whisk. Add milk mixture to pan; stir well. Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil). Sprinkle mixture with parsley. Serve immediately. Makes 4 servings.
CAROL’S MEATBALLS AND SPAGHETTI SAUCE
SPAGHETTI SAUCE
3 tbsp. salad oil
3/4 c. chopped onion
2 cloves garlic, chopped
2-1 lb. cans Italian tomatoes
2-6 oz. cans tomato paste
2 c. water
1 tsp. dried oregano
2 tsp. dried parsley
1 bay leaf
1-1/2 tsp. salt
pepper to taste
In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. Add meatballs. (See recipe below.) Simmer for 3 hours. Stir often. Add more water if sauce becomes too thick.
MEATBALLS
2 slices day-old bread
milk
3 lbs. lean hamburger
2 eggs
? c. Romano cheese
2 tsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2" balls. Drop the meatballs into the spaghetti sauce and cook.
Note: Using lean hamburger prevents the sauce from becoming too oily. The bread and eggs keep the meatballs from falling apart.
COMMENT: The sauce and meatballs are delicious over penne or ziti pasta as well.
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
1 lb. uncooked Farfalle (bow tie pasta)
1 tbsp. butter
12 oz. pre-sliced exotic mushroom blend
1/2 c. chopped onion
1/3 c. finely chopped shallots
1 tbsp. minced garlic
1-1/2 teaspoons salt, divided
1/4 tsp. freshly ground black pepper
1/4 c. dry white wine
2/3 c. whipping cream
1/2 c. (2 oz.) grated fresh Parmigiano-Reggiano cheese
2 tbsp. chopped fresh parsley
Minced fresh parsley (optional)
Cook pasta according to package directions, omitting salt and fat; drain. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately. Makes 8 servings.
RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE
6 tbsp. olive oil
2 medium yellow onions, sliced
1 yellow bell pepper, diced
1 lb. sweet Italian sausage, cut into 1” pieces
2 garlic cloves, chopped
10 oz. mushrooms, sliced
1/2 tsp. dried oregano
Salt & pepper
1-28 oz. can of Italian crushed tomatoes, with juices
1 box rigatoni
2 tbs. butter
1/2 c. fresh basil leaves, chopped
1/2 c. freshly grated Parmigiano-Romano cheese (or Kraft Parmesan-Romano Cheese)
In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Add onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni on a serving platter and pour the sauce over it. Sprinkle the cheese on top and serve immediately. Accompany your rigatoni dish with plenty of salad and crusty bread.
ITALIAN TOSSED SALAD
1/2 head Lettuce, torn
2 Tomatoes (cut into wedges)
1/4 tsp. oregano
1/4 tsp. dried parsley
Crushed basil, to taste
1/2 thinly slice red onion
Salt and Pepper to taste
Black olives, pitted
Green olives with pimiento
Provolone cheese, cut into small cubes
Italian Salad dressing or Red Wine Vinegar Salad Dressing
Place all ingredients in a large bowl. Pour dressing over salad. Toss and serve.
FRESH GREEN BEAN SALAD WITH TARRAGON VINAIGRETTE
2 lbs. fresh green beans, trimmed and cut into 1-inch pieces
2 tsp. Dijon mustard
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1 tbsp. finely chopped shallots
1 tbsp. extra virgin olive oil
2 tbsp. freshly chopped tarragon
salt to taste
freshly ground black pepper
Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the green beans in the basket for about 3-4 minutes. Remove the basket and run under cold water to stop the cooking process. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.) Gently toss the green beans in the vinaigrette and serve at room temperature or chilled. Serves 6.
ITALIAN GARLIC VINAIGRETTE with CUCUMBERS
3/4 c. olive oil,
1/3 c. red wine vinegar
2 cloves finely chopped garlic
1/4 c. chopped fresh parsley OR 1/4 tsp. dried parsley
1/4 tsp. black pepper
Mix all the ingredients in a bowl and pour over sliced cucumbers (or tomato wedges.) Toss. Refrigerate for 20-30 minutes before serving.
COLD CHICKEN PASTA SALAD
1/2 pkg. 8 oz. rotelle pasta
3 c. cubed cooked chicken
1 c. diced zucchini
3/4 c. diced celery
1/2 c. mayonnaise
1/8 tsp. pepper
2 tbsp. dried basil
3 tbsp. chopped fresh parsley (optional)
1 c. diced tomatoes
3/4 c. sour cream
1 tsp. salt
2 tsp. lemon juice
1 tsp. dried oregano
Cook pasta according to package directions; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in blender or food processor and blend until well mixed. Chill the dressing 1 hour before adding to salad. Toss salad, coating well. Makes about 10 cups.
PASTA SALAD
1 lb. rotini macaroni
2 lg. tomatoes
2 lg. green peppers (or 1 red & 1 green)
1 c. Bermuda onion
1/2 lb. feta cheese, sliced sm.
1 c. lg. black olives
Slice all the vegetables into small pieces.
SALAD DRESSING:
1/2 c. vegetable oil
4 tbsp. lemon juice
4 tbsp. red wine vinegar
2 tsp. oregano
4 tbsp. dill weed
1 tsp. salt
1/2 tsp. pepper
Boil rotini; mix with all the cut vegetables. Let cool for 1/2 hour. Mix with salad dressing. Chill and serve.
QUICK AND EASY BEEF STROGANOFF
2 tbsp. flour
1/4 tsp. salt
1 pkg. "Steakums" cut into thin strips (easy to do while frozen)
1 med. onion, chopped (about 1/2 c.)
2 tbsp. shortening
1 clove garlic, finely chopped
3/4 c. water
1/2 c. tomato sauce
1 can mushrooms, drained (if desired)
1 tbsp. Worcestershire sauce
1 tbsp. instant beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. sour cream
Hot cooked noodles
Mix flour and salt; coat meat with flour. Cook and stir onion and garlic in shortening in 10 inch skillet until onion is tender; remove from skillet. Cook and stir beef in same skillet until brown. Stir in onion, garlic, water, tomato sauce, salt and pepper. Heat to boiling, reduce heat. Cover and simmer until liquid thickens. Stir in sour cream and serve over noodles. Serves 6.
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.
BUFFALO SAUSAGE AND PASTA
2 lbs. buffalo sausage links
2 lbs. fettuccine pasta
1 lg. red bell pepper
1 lg. yellow bell pepper
1/2 c. sun-dried tomatoes
1/2 lg. onion, mild
1 pt. pesto sauce
1 can lg. whole green olives, drained
For salads, you can have one with fresh heirloom tomatoes, buffalo mozzarella cheese, fresh basil and dressed with olive oil and balsamic vinegar. Another salad idea is fresh spinach leaves, chopped red apples, craisins (dried cranberries) and a vinaigrette made with canola oil, seasoned rice vinegar, regular prepared yellow mustard and sugar mixed together. It's tart and sweet and very good for you.
Pasta sauces: red with vegetables, pesto, Alfredo, and maybe a red sauce that is either sausage or meat based.
Enjoy your dinner party!
pasta can be one with tomato sauce, one with pesto sauce, one with mixed vegetables, and one with olives, garlic and oil
hey,
for your salad just do a traditional italian salad (mixed lettuce, black olives, red onion, tomatoes and you could possible add a little carrot peeled into ribbons with your vegetable peeler, and balsamic vinegar/dressing
do a:
* fettucine pesto-always goes down well
*penne napolitana(just the normal tomato based sauce)- everyone knows and eats this one
* rigatoni (big tubes) with bolognese or boscaiola (creamy mushroom)
* and then you could do a spaghetti marinara (a combination of your favourite seafoods cooked in the napolitana sauce)
make sure you have plenty of fresh parmesan cheese on hand and some fresh basil for garnishing too.
dont forget tirimisu for desert.
hope this helps
Buy three cheese tortellini (refrigerator section by the cheese) in saucepan heat up a jar of your fav. tomato sauce and add 1 cup heavy cream let simmer while in another pan saute cut up chicken, red onion and sliced mushrooms with garlic salt and pepper.When it's done pour over cooked pasta and then pour on the creamy sauce and stir until blended top that with a little shredded Parmesan and some chopped flat leaf parsley.Yum! You can also make up the sauce/chicken mixture and have it to pour over any pasta of your choice.
Thin Spaghetti/Marinara Sauce
Fettuccine w/ Mushroom Alfredo Sauce
Ziti Or Penne w/ a Bolognese Sauce
Bow Tie Pasta with a Garlic Herb Cream Sauce
Salad:
Romaine & Iceburg Lettuce
Fetta,Mottzerella Cheese
Black Olives
Spring Onions
Sliced tomatoes,or cherry tomatoes
Crutons
Top with Olive oil And Vinagar and Fresh Grated
Parmesan Cheese
Don't forget the bread, you can go with Bruschetta,La Focaccia Ligure,La Piadina Romagnola,or just a traditional americanized frozen garlic bread at the grochery store.
And red wine or white depending on sauce...as long as your of age :)
Show your family some real love and give them some good for them food instead of a diabetic nightmare. Did you know one plate of the food your talking about and the suggestions people are making will be around 2,000 calories.... in one sitting.
I suggest a wonderful green salad with veggies and raw pumpkin seeds to add crunch and a balsamic dressing. You could even do appitizers like bagutte bread with hummus and or sauted mushrooms.
main course maybe some lovely fish like salmon or your favorites......maybe serveral kinds.
Veggies, quinoa (make just like rice) add some spices to it while it cooks, and then dessert
Fix a glazed fruit with a wine or liq sauce and some nice ice cream.
Afte ra meal like this your family wont be sitting around feeling bloatedand belching and farting.... you may actually be able to do an activity after dinner.... that could be the family time to remember.
Lots of reciepes on Gordon Ramsey.com or Gillian Mc Keith.com
It might be a nice twist to start the evening off with a pasta appitizer. Fried or oven baked ravioli is fun finger food that is simple to prepare. They can be dipped in a simple marinara or pesto.
I am attaching a recipe for deep-fried ravioli. However, I have also made a similar appitzer in the oven (for a party of 200!).
- Par boil the ravioli for just a couple of minutes (very al dente)
- rinse and pat dry
- light toss in vegatable oil
- then coat very well in seasoned bread crumbs
- bake in a 375 oven for 5 - 7 minutes, turn over and back for another 5 minutes or untill brown.
Baked Ziti
http://www.recipezaar.com/94978
Lasagna
http://www.recipezaar.com/28768
Alfredo Sauce
http://www.recipezaar.com/64196
Penne with Vodka Sauce
http://www.foodnetwork.com/food/recipes/...
Bolognese over spaghetti
http://www.foodnetwork.com/food/recipes/...
Spaghetti with Clams and Mussels or serve over Linguine
http://www.foodnetwork.com/food/recipes/...
You could also do ravoili, stuffed shells, manicotti............... make meatballs...........
Insalata Caprese
http://www.recipezaar.com/51235
Caesar Salad
http://www.recipezaar.com/116849
Italian Salad Dressing
http://www.recipezaar.com/43522
Tomato and Basil Bruschetta
http://www.recipezaar.com/44232
Garlic bread or just good crusty Italian bread.
