A simple healthy pasta dish with a bit of nostalgia for me. You will need: Pasta Tomato Tuna chunks garlic olive oil Boil the pasta until edible and drain, t…
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Question by jackh132: Dose anyone have a good pasta recipe?
I love pasta and was wondering if any one has any good pasta recipes? Cheers.
Best answer:
Answer by willa
yup, sure do! this is especially great for spring and summer because it’s not heavy. my husband is the biggest meat eater ever, but CONSTANTLY requests this meatless dish. it seems like alot of vegetables (about 2 cookie sheets) and sometimes i even add a little more than called for, but they really shrink down. make sure to use a good quality parmesan, as it is a key flavor component (don’t use the powdered stuff, get a block and shred it yourself, or pre-shredded). it’s good hot, room temperature, even cold.
Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
What do you think? Answer below!
Thank you very much and I suggest you do
I made it the other night and found it is even better if you very gently fry some onion together with the tomato and the garlic, it just tastes better 
I hope you enjoy it when you do make it 
Looks delicious… I’ll have to try it someday…
Mushroom Walnut Sauce for Pasta
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms – sliced
1/4 C. Walnuts – chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan – grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
–Rachael Ray
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Penne with 5 Cheeses
Kosher salt
2 C. heavy cream
1 C. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz.)
1/2 c. shredded imported Italian fontina (1 1/2 oz.)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.
–Ina Garten
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Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
–Ina Garten, “Barefoot Contessa Family Style” cookbook
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SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTO
Yield: 6 servings
4 Tablespoons butter (1 /2 stick)
2 oz thinly sliced prosciuto, cut into thin strips
1¼ Cups Orzo (about 8 ounces)
3 Cups low-salt chicken broth
½ teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1 /2″ pieces
¼ Cup grated Parmesan Cheese
Parmesan Cheese Shavings, Optional
1. Melt 2 Tablespoons butter in a large, non-stick skillet over medium-high heat. Add prosciuto and saute until almost crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Melt 2 Tablespoons in the same skillet over high heat. Add Orzo; stir 1 minute. Add broth and saffron; bring to a boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover and simmer until almost all of the liquid is absorbed, about 1 minute. Remove from heat.
3. Mix in prosciuto and 1 /4 cup of the grated cheese. Season to taste with salt and pepper. Transfer to a large bowl. Garnish with the Parmesan shavings.
–Andrew, Yahoo Answers
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You may add cooked ham, shrimp, tuna or chicken to this
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 – 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Square Spaghetti
8 ounces vermicelli
1 egg, lightly beaten
1/2 cup milk
1 (14 ounce) jar spaghetti sauce
4 ounces sliced pepperoni
2 cups grated mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions, drain and place in a large mixing bowl.
Combine egg and milk. Pour over pasta and mix well.
Coat a 13 x 9-inch pan with non-stick vegetable spray. Pour pasta mixture into pan. Cover pasta with spaghetti sauce. Layer pepperoni over sauce and top with mozzarella and Parmesan cheeses. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven and cool on wire rack for 10 minutes.
Cut into squares to serve.
This is what I threw together tonight !
1 lb of ground beef, browned, with small diced onions, drain
1 box of lasagna noodles, cooked and drained
1 small container of cottage cheese
1 8 oz of sour cream
2 eggs
1 can cheddar cheese soup
8 oz shedded mozz cheese
8 oz cobly and jack cheese
italian seasonings
1 large jar of ragu or sauce you like
Pour some sauce in bottom of pan
Place noodles 3 across or to fill pan
If using meat place across the noodles, spooning a bit of sauce over meat
Combine the sour cream and cheddar soup
Spoon on layer of meat
Place another layer of noodles
Combine eggs, mozz cheese, cottage cheese and some italian seasoning
Spread over noodles
Place layer of noodles
Spread sauce over noodles
Bake in over 350 til hot and bubbly
Take out and sprinkle cobly/jack cheese and cover with foil
Heat til cheese is melted
Let stand before cutting
May sprinkle Italian seasonings over top depending on your taste
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick’s Salad Supreme Seasoning
Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
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