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Pasta Pasta. One word says it all. No matter who you are or where you're from, there's at least one pasta dish that you REALLY like. Me, well, there's a BUNCH of them that I like! My ever-expanding girth will attest to that. Anyway, here is a collection of recipes from jarred Ragu to made from scratch, that I'm sure you'll find at least one that you can make into your own personal signature recipe.
Angel Hair Pasta with Roasted Pepper Salsa and Chicken
1 pound Angel Hair or Capellini pasta -- uncooked 2 red bell peppers OR 1 red bell pepper AND 1 yellow bell pepper 3 tablespoons finely shredded fresh basil 1 teaspoon balsamic vinegar OR 1 teaspoon fresh lemon juice 1 clove garlic -- minced 1/4 teaspoon salt -- or to taste Pepper -- to taste 1 tablespoon olive oil OR 1 tablespoon vegetable oil 8 ounces boneless, skinless chicken breasts -- cut into small cubes 1/2 cup chicken broth Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.) Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat. Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot. Source: "National Pasta Association" http://ilovepasta.org/
Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet Onions
SALAD 1 pound small pasta shells -- uncooked 1 1/2 cups fennel bulb -- cut in half lengthwise 1 large sweet onion -- sliced 1/2-inch thick 2 teaspoons olive oil OR 2 teaspoons vegetable oil 1 cup plum tomatoes -- diced 3/4 cup Calamata olives -- sliced 1/2 cup fresh assorted herb leaves (such as basil, dill or parsley) -- finely chopped
DRESSING 2 garlic cloves -- unpeeled 1/3 cup balsamic vinegar 1/3 cup olive oil OR 1/3 cup vegetable oil 2 tablespoons barbecue sauce 2 tablespoons lime juice Shredded Romano cheese Crushed red chili peppers Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375ºF. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Source: "National Pasta Association" http://ilovepasta.org/
Baked Macaroni and Cheese
3 cups macaroni
TOSS TOGETHER AND TOAST: 1/2 cup sunflower seeds 1 tablespoon oil 3 tablespoons butter 1 small chopped onion 1 cup sliced mushrooms 2 1/2 cups grated Cheddar cheese 1/4 teaspoon nutmeg 1/2 teaspoon paprika 1/2 teaspoon salt Black pepper -- to taste
TOSS TOGETHER TO COAT: 3 cups dry bread crumbs 2 tablespoons butter -- melted 1/4 cup chopped bell pepper or fresh parsley as garnish
Heat oven to 350ºF. Toast sunflower seeds in oil in a skillet until golden and season with a sprinkle of salt. Boil macaroni for half the required time. (For small shells about 3 minutes.) Macaroni should still have a definite chew to it, because it will continue to cook in the oven. Sauté onions until light golden in color and add mushrooms, sauté another 4 minutes. Stir all ingredients together well and spoon into a greased baking dish. Bake for 20 minutes and cover with breadcrumbs. Bake another 10 minutes and garnish with raw green bell pepper or parsley. Source: "Earth Kitchen Cookbook by Dee Bell"
Baked Manicotti
8 ounces Manicotti -- uncooked 1 15-ounce container part-skim Ricotta cheese -- whipped until smooth 1/2 cup grated Parmesan cheese 1 egg -- beaten 1/4 cup sliced scallions 2 teaspoons parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1 26-ounce jar spaghetti sauce Grated Parmesan cheese -- for topping Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 × 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes. Source: "National Pasta Association" http://ilovepasta.org/
Basic Tomato Sauce
1 teaspoon vegetable oil 1 medium onion -- chopped 2 cloves garlic -- chopped 2 28-ounce cans whole tomatoes 1 6-ounce can tomato paste 2 teaspoons dried Italian seasoning 2 bay leaves Salt and pepper -- to taste In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, purée the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving. Source: "National Pasta Association" http://ilovepasta.org/
Beef and Parmesan Pasta
1 1/2 pounds ground beef 14 1/2 ounces beef broth -- ready to serve 15 1/2 ounces Italian-style tomatoes -- diced 2 cups farfalle (bow tie) pasta -- uncooked 2 cups zucchini -- sliced 1/4" thick 3/4 cup grated Parmesan cheese -- divided In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink (breaking up into 3/4" pieces). Remove beef with slotted spoon; pour off drippings. In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered, 15 minutes stirring frequently. Add zucchini; continue cooking 5 minutes or until pasta is tender. Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese. Source: "The Texas Beef Council" http://www.txbeef.org/
Beef Bourguignon Fettuccine
12 ounces Fettuccine -- uncooked 1 pound fresh baby carrots 1 10-ounce bag frozen pearl onions 1 pound beef tenderloin tips OR 1 pound steaks -- cut into 1/2-inch pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons margarine 2 teaspoons minced garlic 1 10 1/2-ounce can double-strength beef broth -- undiluted 1/3 cup dry red wine such as cabernet sauvignon 1 1/2 teaspoons dried thyme leaves Chopped fresh thyme or Italian parsley (optional) Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Source: "National Pasta Association" http://ilovepasta.org/
Broccoli Tomato Pasta
2 tablespoons olive oil 2 tablespoons minced garlic 1/2 cup white wine 1/8 teaspoon dried red pepper flakes 3 cups chopped broccoli 2 cups chopped tomatoes or halved cherry tomatoes 12 ounces mostaccioli or other noodle In a 3- to 4-quart pan, bring water for noodles to a boil. Add the noodles, and cook 12 to 14 minutes, or until done. Drain the noodles and return them to the pot. Add oil to a large skillet; place over medium heat until hot. Add garlic and sauté 5 minutes. Reduce heat to low. Add wine and red pepper flakes, simmering uncovered until the mixture bubbles. Add the broccoli and cover the pan, steaming the broccoli until it is bright green but still crunchy; about 4 minutes. Stir in the tomatoes and heat through. Combine the vegetable mixture with the pasta and toss thoroughly. Serve with grated Parmesan cheese.
Chicken and Mushroom Noodle Marsala
12 ounces Medium Egg Noodles -- uncooked 1 egg white 1 1/2 pounds boneless, skinless chicken breast -- cut crosswise into 1/2-inch pieces 1/3 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons olive oil -- divided 2 4-ounce packages mixed exotic mushrooms OR 1 8-ounce package sliced mushrooms 4 cloves garlic -- minced OR 2 teaspoons bottled minced garlic 1/4 teaspoon salt (optional) 1/4 teaspoon freshly ground black pepper 1 cup canned low-sodium chicken broth 4 teaspoons cornstarch 1 cup dry Marsala wine 3 tablespoons chopped basil or parsley Cook pasta according to package directions. Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken. Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well. Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally. Drain noodles; toss with chicken and transfer to 6 serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired. Source: "National Pasta Association" http://ilovepasta.org/
Chicken Noodle Tetrazzini
12 ounces Medium Egg Noodles -- uncooked 2 tablespoons margarine 2 tablespoons all-purpose flour 1 1/2 cups skim milk 1 cup water 2 chicken bouillon cubes 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 10-ounce package frozen peas -- thawed 1/2 cup non-fat plain yogurt 4 tablespoons grated Parmesan cheese -- divided 8 ounces fresh mushrooms -- sliced 2 cups diced cooked chicken Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese. Preheat oven to 425ºF. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 × 12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15 minutes. Serve immediately. Source: "National Pasta Association" http://ilovepasta.org/
Chicken Stock Recipe By :Elizabeth Powell 1 whole chicken carcass 2 quarts water 1 carrot -- coarsely chopped 1 celery stalk 1 small onion -- quartered 1 bay leaf 1/4 teaspoon dried basil 6 whole peppercorns 1/4 cup fresh parsley -- chopped Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.
Classic Stuffed Shells
1 30-ounce jar Ragú Old World Style Spaghetti Sauce 2 pounds part-skim Ricotta cheese 2 cups shredded part-skim Mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1/8 teaspoon black pepper 1 12-ounce package jumbo shells -- cooked and drained Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" × 12" baking pan. In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly. Source: "Ragú" http://www.eat.com/index.html
Creamy Chicken and Mushroom Fettuccine
12 ounces Fettuccine -- uncooked 8 ounces boneless, skinless chicken breasts -- cut into 1/2-inch cubes 8 ounces mushrooms -- sliced 1/2 cup diced red bell pepper 1 1/2 cups low-fat mayonnaise 3/4 cup skim milk 1/4 cup Parmesan cheese 3 tablespoons minced fresh basil OR 1 teaspoon dried basil 1 teaspoon coarsely ground black pepper 1/2 teaspoon paprika Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sauté over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; sauté until tender, about 5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately. Source: "National Pasta Association" http://ilovepasta.org/
Fettuccine with Sausage
8 sun-dried tomatoes 2 ounces goat cheese 1/2 pound sweet Italian sausages 2 medium cloves garlic 1/2 cup chicken stock 2 tablespoons salt 12 ounces dried fettuccine 3 tablespoons Savory Butter -- (see recipe) PREPARATION AND COOKING: Prepare the Savory Butter. For the pasta and sauce, chop and set the sun-dried tomatoes aside. Cut the goat cheese in 1/2-inch cubes and bring to room temperature. Remove the sausage from its casing. Peel and mince the garlic cloves. In a 12-inch skillet, sauté the sausage over medium-high heat until cooked through. Add the garlic and sauté 2 minutes. Add the chicken stock and sun-dried tomatoes and bring to a simmer. Stir in 3 tablespoons of the Savory Butter. Cover sauce and keep warm. Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and then the pasta, all at once. Cook pasta until tender, about 9 minutes. Drain pasta well, and toss with sauce over very low heat. SERVING: Transfer pasta to 4 warm dinner plates or a large pasta bowl. Top with goat cheese and serve immediately. Source: "Cook's Magazine September/October 1988"
NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for another day's meal of Savory-Swiss Chard Frittata.
Italian Ziti Bake
1 pound Ziti, Rigatoni, or other medium pasta shape -- uncooked 1 teaspoon vegetable oil 1 large onion -- chopped 2 medium zucchini -- diced 3 cloves garlic -- minced 1 28-ounce can crushed tomatoes in purée 2 teaspoons Italian seasoning 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1/8 teaspoon pepper 2 egg whites 1 15-ounce container part-skim Ricotta cheese 2/3 cup part-skim Mozzarella cheese -- grated 1/3 cup grated Parmesan cheese Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper. Preheat oven to 325ºF. Blend together the egg whites and Ricotta cheese until smooth. In a 3-quart casserole dish, layer the pasta, Ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated Mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes. Source: "National Pasta Association" http://ilovepasta.org/
Linguine with Exotic Mushrooms 6 ounces Linguine -- uncooked 4 ounces button mushrooms 4 ounces wild mushrooms (shiitake, cremini or oyster) 1 tablespoon butter or margarine 2 tablespoons chopped fresh parsley 1/4 cup low-fat sour cream 1/4 cup skim milk Salt and freshly ground pepper -- to taste Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick. Melt the butter or margarine over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning. Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture. Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately. Source: "National Pasta Association" http://ilovepasta.org/
Linguine with Scallops
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked 1 green bell pepper -- ribs and seeds removed, diced 1 medium onion -- cut in half and thinly sliced 2 cloves garlic -- minced 1 teaspoon olive oil OR 1 teaspoon vegetable oil 1 28-ounce can diced tomatoes or tomato wedges -- drained 1/4 cup pitted and chopped black olives 1 tablespoon chopped fresh oregano OR 1 teaspoon dried oregano 1 pound small scallops 1/4 cup chopped fresh parsley Coarsely ground black pepper Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately. Source: "National Pasta Association" http://ilovepasta.org/
Mac & Cheese for Grown-Ups Recipe By :Elizabeth Powell 1 pound macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups Chicken Stock 1/4 cup sherry 1 cup heavy cream 1 cup Fontina cheese -- shredded 1/2 cup Gruyère cheese -- shredded 1/2 cup Emmenthaler cheese -- shredded 1/2 teaspoon thyme 1/8 teaspoon nutmeg Salt Cayenne pepper 1/4 cup bread crumbs 1/4 cup Parmesan cheese -- grated Boil pasta according to package directions, undercooking slightly, and drain. Melt butter, stir in flour, and cook roux one minute. Gradually whisk in stock. Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and bring just to a boil. Remove from heat and stir in Fontina, Gruyère, and Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt, and pepper to taste. Pour into a 9" × 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes.
Mexican Pasta Casserole
1 pound Rigatoni, Ziti or other medium pasta shape -- uncooked 2 teaspoons vegetable oil 1 medium onion -- chopped 1 garlic clove -- minced 1 jalapeño -- seeded and minced 3 tablespoons chili powder 1 28-ounce can diced tomatoes -- undrained 1 teaspoon cumin 1 teaspoon dried oregano 8 ounces cooked boneless, skinless chicken breast -- julienned 1/4 cup ripe olives 1 cup grated Monterey Jack cheese, Queso Quesadilla, or Havarti with Jalapeño Pepper cheese (4 oz.) -- divided
Preheat oven to 375ºF. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes. Serves 6 to 8 Source: "National Pasta Association" http://ilovepasta.org/
Mostaccioli
1 onion -- chopped 1/2 stalk celery -- chopped 2 tablespoons olive oil 1 clove garlic 1 1/2 tablespoons fresh parsley -- minced 1/3 pound lean ground beef 1/3 pound lean ground pork 3/4 pound rump roast -- boneless, cut into 1- inch cubes OR 3/4 pound chuck beef -- boneless, cut into 1-inch cubes OR 1/2 pound beef -- boneless, cut into 1- inch cubes AND 1/2 pound pork -- boneless, cut into 1- inch cubes OR 1/2 pound veal -- boneless, cut into 1-inch cubes 1 tablespoon butter 3 tablespoons dry red wine 6 tomatoes -- peeled, seeded, and coarsely chopped 1 1/2 cups tomato sauce 3/4 cup beef stock 1 teaspoon lemon zest 1/4 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 3/4 teaspoon minced fresh basil OR 1/4 teaspoon dried basil 3/4 teaspoon fresh marjoram OR 1/4 teaspoon dried marjoram 3/4 teaspoon minced fresh savory OR 1/4 teaspoon dried savory Salt and black pepper 8 ounces mostaccioli -- slightly undercooked, well drained In a large, heavy pot or deep frying pan, sauté onion and celery in oil until softened but not colored, about 5 minutes. Add garlic and sauté 1 minute. Add parsley and remove from heat. In another frying pan, sauté ground beef, pork, and meat cubes in butter over medium heat until lightly browned, 5 to 10 minutes. Transfer meat with a slotted spoon to the onion mixture. Pour off excess fat from frying pan and add wine. Stir over medium-high heat for about 1 minute to deglaze, then add to meat/onion mixture. Add tomatoes, tomato sauce, beef stock, lemon zest, and all seasonings. Simmer, partially covered, until slightly reduced and all meat is tender, about 1 hour. Taste and add salt and pepper as needed. Add cooked pasta, cover, and simmer over very low heat for about 3 minutes. Transfer to a warm casserole or serving bowl and serve. Source: "Cook's Magazine September/October 1984"
NOTES : Pasta and sauce may also be combined in an ovenproof casserole and baked, covered, in a preheated 350ºF oven for 10 to 15 minutes instead of simmering on top of stove.
Mostaccioli and Mushroom Meatballs
1 pound Mostaccioli, Penne, or other medium pasta shape -- uncooked
MEATBALLS 1/2 teaspoon butter or margarine 8 ounces mushrooms -- chopped 8 ounces ground turkey 8 ounces extra lean ground beef 1 cup fresh whole wheat bread crumbs (about 2 slices) 2 large egg whites 1/4 cup Asiago cheese -- grated 2 teaspoons fresh oregano -- minced OR 1 teaspoon dried oregano 1 1/2 teaspoons fresh rosemary -- minced OR 1/2 teaspoon crushed dried rosemary 1/2 teaspoon salt 1/4 teaspoon pepper
SAUCE 1 recipe Basic Tomato Sauce -- see recipe 1 teaspoon vegetable oil -- divided In a large, non-stick skillet, warm the butter or margarine over medium-high heat. Add the mushrooms and sauté until very soft, about 6 minutes. Turn mushrooms onto a cutting board and chop again. In a medium mixing bowl, stir together the mushrooms, ground turkey, ground beef, bread crumbs, egg whites, Asiago cheese, oregano, rosemary, salt and pepper. Knead the mixture together thoroughly with your hands. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1-inch balls. Put the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve. Source: "National Pasta Association" http://ilovepasta.org/
Mushrooms and Pasta in Garlic Parmesan Sauce
16 ounces rotelle (corkscrew) pasta 1 tablespoon minced garlic 2 tablespoons butter 1 pound fresh mushrooms -- sliced (about 5 cups) 1 13 3/4-ounce can ready-to-serve chicken broth 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups zucchini -- cut in 1 × 1/4-inch pieces 8 ounces cooked ham -- cut in 1- 1 /2 × 1/2-inch strips (about 1-1/2 cups) 1 cup cherry tomato halves 1/4 cup grated Parmesan cheese Cook pasta according to manufacturer's directions; drain and put in a large serving bowl. Meanwhile, in a 12 × 8 × 2-inch microwaveable baking pan, place garlic and butter. Microwave on HIGH (100% power) until garlic is softened, about 2 minutes. Stir mushrooms into butter; microwave uncovered on HIGH until mushrooms are nearly tender, about 8 minutes, stirring once. In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on HIGH until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on HIGH until mixture thickens and boils, about 9 minutes, stirring twice. Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese if desired. YIELD: 4 to 6 portions Source: "The Mushroom Council"
Nacho Stuffed Shells
12 ounces Jumbo Shells (32 to 36 shells) -- uncooked 3/4 pound extra-lean ground beef 1 1.25-ounce package low-sodium taco seasoning mix 1 cup water 1 16-ounce can refried beans with chilies 1 cup low-fat cheddar cheese -- shredded 3/4 cup mild, medium, or hot picante sauce 1 8-ounce can low-sodium tomato sauce 1 2-ounce can sliced ripe olives -- drained 1/2 cup thinly sliced green onions
OPTIONAL GARNISHES
Low-fat Cheddar cheese -- grated Jalapeños -- chopped Cilantro -- chopped Salsa Guacamole Prepare pasta according to package directions. While pasta is cooking, sauté beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350ºF. Spread 1/2 cup sauce over the bottom of a 9 × 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired. Source: "National Pasta Association" http://ilovepasta.org/
Pappardelle Alle Sevise Recipe By :Tony Vallone of Tony's, Houston, TX 1 pound fresh pappardelle 3 tablespoons extra virgin olive oil 6 tablespoons sweet cream butter 1 stalk celery -- minced 1 large carrot -- minced 4 ounces prosciutto -- minced 1/2 teaspoon fresh sage 2 1 1/2-pound squabs -- cleaned and quartered 1 cup Chianti 18 ounces Italian plum tomatoes -- canned 1 teaspoon sugar Pinch seasoned salt Pinch seasoned pepper STEP ONE: The Sauce-- In a large deep pan, heat the oil and butter and then add the celery, onion, carrot, prosciutto, and sage. After about 3 minutes, add the pieces of squab and cook 5 minutes, stirring. Pour in the Chianti. When it is nearly evaporated, add the tomatoes (that you have previously crushed by hand), salt, pepper, and sugar and cook over low heat for 45 minutes. If sauce is too thick, add more tomatoes.
STEP TWO: When the sauce is almost done, cook the pappardelle (al dente), drain and transfer to a large serving bowl or to individual bowls. Top with the sauce and mix well. Next, top with pieces of the squab (cut the pieces into chunks) and serve. VARIATION: This sauce may be thinned with rich chicken stock or a little heavy cream.
NOTES : Tony Vallone writes: "I do not recommend cheese with this sauce."
Party Pasta Penne Rigate
2 cups California whole pitted ripe olives 2 tablespoon olive oil 1 cup green bell pepper -- sliced 3 cans chopped tomatoes with garlic (14 1/2 ounce)* 1 tablespoon fresh rosemary -- sliced 1/2 teaspoon crushed red pepper 2 teaspoon sugar 6 cups penne pasta -- cooked and warm Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add bell pepper slices. Sauté for 2 minutes. Reduce heat. Drain tomatoes, reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers. Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss gently. Serve with chopped parsley and grated Parmesan.
Source: "California Olive Industry" http://www.calolive.org/index.html
Party Pasta Salad
8 ounces bow-tie pasta (3 cups) 3/4 cup dried tart cherries 1/2 cup chopped carrots 1/2 cup chopped cucumber 1/4 cup chopped green onions 1/4 cup red wine vinegar 3 tablespoons vegetable oil 2 tablespoons lemon juice 2 tablespoons Dijon-style mustard 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme Freshly ground black pepper -- to taste Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently. In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving. Description: "Perfect for potlucks and picnics." Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Pasta and Eggs
1 3/4 ounces liquid or frozen whole egg OR 1 large California Fresh Egg 1/4 teaspoon basil -- dried 1 tablespoon Parmesan cheese -- grated 1 cup linguine -- cooked OR 1 cup spaghetti -- cooked Mix egg with basil and Parmesan cheese. Add cooked noodles and stir until well coated. Place in omelet pan or on grill and cook for about 2 minutes on each side until egg is set and noodles are lightly browned. Serve with fresh basil leaves and extra grated Parmesan. Source: "California Egg Commission" http://www.eggcom.com
Pasta Cartoccio Frutta di Mare Recipe By :Tony Vallone of Tony's, Houston, TX 1/2 pound shrimp -- shelled and deveined 1/4 cup olive oil (plus oil for greasing dish) 1 tablespoon shallots -- finely chopped 1 tablespoon garlic -- finely minced 1/3 pound sea scallops 1 cup red ripe tomatoes -- finely chopped 1 cup fresh chicken broth OR 1 cup bottled clam broth 2 tablespoons parsley -- finely chopped 1/2 teaspoon oregano 3 tablespoons Cognac 4 littleneck clams 4 mussels -- well-scrubbed 1/4 pound lump crabmeat 1/3 pound perciatelli -- see note 1/3 pound mezza-lasagna -- see note 1/3 pound fettuccine 10 small fresh basil leaves STEP ONE: Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside. Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and shallots and cook, stirring, about one minute. Add the tomatoes and broth and bring to a boil. Let simmer about one minute and add the parsley, oregano, and Cognac.
STEP TWO: Add the clams and mussels and cover closely. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently, and remove from the heat.
STEP THREE: Bring four quarts of water to a boil and add the perciatelli. Cook, stirring down with a fork, about one and a half minutes, and add the fettuccine and the mezza-lasagna. Continue cooking about six minutes.
STEP FOUR: Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with the seafood into the bag. Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
STEP FIVE: Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.
STEP SIX: To Serve-- Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.
NOTES : If perciatelli or mezza-lasagna are not available, substitute equal amounts of fettuccine and cook for nine to twelve minutes.
Pasta with Italian Chicken and Scallions
12 ounces Fettuccine -- uncooked 12 ounces boneless, skinless chicken breasts 2 cups non-fat Italian salad dressing 2 cups water -- divided 2 bunches scallions or spring onions -- chopped 1 chicken bouillon cube 2 teaspoons margarine Freshly ground black pepper -- to taste 1 teaspoon vegetable oil 1 red bell pepper -- seeds and ribs removed, chopped Chopped parsley -- for garnish Prepare pasta according to package directions; drain. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces. In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Purée the onions with margarine and 1/2 cup of the reserved liquid in a food processor or blender until smooth. Season with freshly ground black pepper to taste. Toss with pasta. In a medium non-stick sauté pan, heat oil over medium-high heat. Add bell pepper and sauté until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve. Source: "National Pasta Association" http://ilovepasta.org/
Pasta with Roasted Peppers and Broccoli
1 pound Mostaccioli, Ziti or other medium pasta shape -- uncooked 2 tablespoons vegetable oil 1/2 teaspoon hot red pepper flakes 1 pound broccoli florets (6 cups) 2 6-ounce jars whole pimientos or roasted peppers -- drained and diced 1/4 cup grated Parmesan cheese Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and sauté for 2-3 minutes. Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes. When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve. Source: "National Pasta Association" http://ilovepasta.org/
Penne in Tomato Sauce with Crabmeat
1/4 cup olive oil 1 medium onion -- minced 3 tablespoons minced fresh Italian parsley 1 28-ounce can Italian plum tomatoes -- chopped coarse, juices reserved 1/4 cup dry white wine 1/2 pound crabmeat -- picked over and flaked Salt Ground black pepper 12 ounces penne TO COOK AND SERVE: Heat olive oil in a medium skillet. Add the onions and parsley; sauté until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add the tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to the soup kettle. Add sauce; toss to combine. Serve immediately. Source: "Cook's Magazine April 1990"
NOTES : Medium shells or rotini can be substituted for the penne in this recipe. The tomato sauce and bits of crabmeat adhere to the crevices and rough surfaces of these pastas.
Pesto 6 ounces Parmesan cheese 4 cloves garlic 1/2 cup olive oil 2 cups fresh basil leaves -- packed 1/2 cup fresh parsley 2 tablespoons dried pignolias Purée garlic cloves in olive oil. Add pignolias, basil and parsley to olive oil mixture in food processor/blender and purée. Add grated cheese, and additional olive oil, if needed. NOTES : A variation of this recipe is to add 1/2 cup of sun-dried tomatoes for a "red" pesto.
Pesto Trapanese
6 cloves garlic 1 teaspoon salt 1 cup fresh basil leaves 1 cup blanched, chopped almonds 4 ripe tomatoes -- peeled and chopped 1/2 cup olive oil Black pepper 1 1/2 pounds bavette or spaghetti TO PREPARE: In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all the ingredients are reduced to a pulp, add the oil and the pepper. (This can be done in an electric blender, in which case the oil should be added at the beginning.) Cook the pasta in boiling salted water, drain, and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once. Source: "Cook's Magazine April 1990"
Pork and Fettuccine Alfredo Casserole
4 boneless pork chops -- cut into strips 1 teaspoon olive oil 8 ounces dried fettucine or medium noodles 1 16-ounce package frozen broccoli, green beans, pearl onions, and red pepper 1/4 cup butter 1/4 cup all-purpose flour 2 tablespoons minced fresh basil 1 teaspoon lemon pepper 4 cups milk 1 cup grated Parmesan cheese OR 1 cup grated Romano cheese Preheat oven to 350ºF. In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside. Cook fettuccine according to package directions; drain well; set aside. In a large saucepan melt the butter, stir in flour, basil and lemon pepper. Add the milk; cook and stir until thickened and bubbly. Remove from heat and stir in pork, vegetables and 1/2 cup cheese; turn mixture into 5-quart greased casserole. Sprinkle with remaining cheese; bake uncovered for 10 minutes longer. Source: "National Pork Producers Council" http://www.nppc.org
Ravioli di Zucchine e Gamberi Recipe By :Chef Roberto Donna of Galileo Ristorante, Washington, D.C. 7 ounces white flour 4 eggs 2 1/4 pounds zucchini 10 ounces Ricotta cheese 2 1/4 pounds shrimp -- peeled Dash marjoram Dash salt Dash black pepper 10 ounces red ripe tomatoes -- peeled and seeded 1 pinch parsley 2 cloves garlic 1 shallot 3 tablespoons olive oil 2 tablespoons orange zest Dash marjoram Dash salt -- to taste Dash black pepper -- to taste STEP ONE: The Dough-- Make the pasta dough as per routine with the flour and eggs. The dough has to be solid but not stiff. Let it rest in the refrigerator for two hours. STEP TWO: Prepare the Filling-- Boil the zucchini in the water with salt and the pinch of marjoram. Drain and purée them, add salt and pepper. Add the Ricotta cheese. STEP THREE: The Ravioli-- Roll the dough in very thin sheets. With the filling for the ravioli, assemble the ravioli in the size and shape of your preference. STEP FOUR: To Prepare the Sauce-- Peel and seed the tomato; chop in small cubes. In the olive oil, cook the garlic and the shallot until they become gold-colored. Remove them from the olive oil and add the peeled shrimp and diced tomato. Cook for two minutes, add the grated orange peel, and remove from the fire. STEP FIVE: Cook the ravioli in salted boiling water. Add the chopped parsley to the sauce. Dress the ravioli with tomato sauce and serve.
Savory Butter
2 tablespoons summer savory leaves -- stems removed 6 tablespoons butter -- softened TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate. (Can be refrigerated up to 3 days or frozen up to 1 month.) Source: "Cook's Magazine September/October 1988" NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for the Savory-Swiss Chard Frittata; another day's meal.
Scallops in Cream Sauce with Spinach Fettuccine
1 ounce mushrooms -- sliced 1/2 ounce butter 4 ounces Alaska scallops -- thawed 4 ounces cream sauce 1 1/2 cups spinach fettuccine noodles -- cooked al dente Parmesan cheese -- grated Parsley -- chopped
CREAM SAUCE 1/4 cup shallots -- minced 1 1/2 teaspoons garlic -- minced 1 1/2 ounces butter 2 ounces dry vermouth 1 1/3 quarts heavy cream 1/2 ounce lemon juice Salt and white pepper Sauté mushroom in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley. Cream Sauce: Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Spicy Chicken Fettuccine
12 ounces Fettuccine -- uncooked 2 tablespoons margarine 12 ounces boneless skinless chicken breasts 6 ounces scallions (about 6) -- trimmed and chopped, (about 1 cup) 2 large ribs celery (about 1 cup) -- chopped 1 medium red bell pepper (about 2/3 cup) -- cored, seeded and chopped 2 tablespoons flour 1 1/4 cups chicken broth 1 1/2 tablespoons lemon juice 2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 teaspoon chicken bouillon powder 1/4 teaspoon cayenne pepper Prepare pasta according to package directions. While pasta is cooking, sauté chicken breasts in margarine over medium heat until browned and cooked through, about 4 minutes. Remove the chicken from pan, cut in half and chill. Add flour to pan; stir until a roux forms. Add green onions, celery and peppers to sauté pan. Sauté until crisp tender. Stir in remaining ingredients. Heat until sauce begins to simmer. When pasta is done, drain well. Toss pasta with sauce; top with chicken. Serves 5-6 Source: "National Pasta Association" http://ilovepasta.org/
Spicy Linguine, Beef and Broccoli
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked 1 pound flank steak -- cut into very thin strips 1 beef bouillon cube 1 cup hot water 2 teaspoons vegetable oil 1 bunch broccoli florets (about 4 to 5 cups) 2 cups low-sodium tomato sauce 15 cherry tomatoes -- cut in half
MARINADE 1/2 cup red wine vinegar 1/2 teaspoon hot red pepper flakes 1/4 cup brown sugar 1/4 teaspoon cayenne pepper 3 cloves garlic -- minced Prepare pasta according to package directions. While pasta is cooking, stir together marinade ingredients in a large, shallow dish. Add beef strips to the marinade. Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm the oil over high heat until it begins to smoke. Drain the beef thoroughly, reserving the marinade. Add beef to skillet and sauté until nicely browned, about 3 minutes. Remove beef with a slotted spoon. . Reduce heat under skillet to medium and add broccoli and marinade. Sauté until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved bouillon and flank steak to skillet. When pasta is done, drain it well and transfer to serving dish. Spoon steak sauce over top and garnish with cherry tomatoes. Serve immediately. Source: "National Pasta Association" http://ilovepasta.org/
Stir-Fried Spicy Lobster Recipe By :David Jarvis, Melange, Northfield, IL 8 ounces soy sauce 20 ounces unsalted butter 20 ounces angel hair pasta -- cooked 4 ounces sesame oil 4 ounces hot chili oil 8 1-pound lobsters -- blanched and chopped 2 bunches scallions -- thinly sliced 2 red peppers -- seeds, membranes removed, diced small 2 yellow peppers -- seeds, membranes removed, diced small 8 ounces oyster mushrooms -- cleaned and sliced 8 ounces shiitake mushroom -- cleaned and sliced STEP ONE: Soy Butter Sauce and Pasta-- Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente." STEP TWO: The Lobster-- Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente." Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation. NOTES : You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.
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