Pasta lovers

[tigerjen]

This here thread is for those lovers of pasta and the many
dishes.......

At my friend's rehearsal dinner, there was a mini buffet,
and one of the selections was penne alla vodka....she had
become hooked on it after her now mother in law cooked
it for her. And now at this buffet, it was served.....and
I tried it.....and even though I am not a fan of cream
sauces on food, this was GOOD stuff!

And last weekend at this cute little Italian trattoria in
NYC, called Pasta D'oro ( I highly recommend going
there as its reasonably priced even in the city!), and
I had the most delicious penne alla vodka, served in
one of those big pasta bowls....it was delish!

Now I'm hooked on it..........damn!

However I also have fave pasta dishes i.e. linguini w/
white clam sauce (w/ whole clams), shrimp fra diavolo,
spaghetti n' meatballs, gnocchi w/ marinara, angel hair w/
pesto sauce........

It's the Italian blood in me.......

So post up your fave pasta dishes and experiences.........


tigerjen

 

[sueanninct]

I haven't had pasta in months - I'll take ANYTHING right now! My favorite pasta dish is the classic Mac & Cheese. Oh, that is so yummy!

But the Italian in me also loves Fettucini Alfredo. Especially with some grilled chicken or shrimp on top. Scampi is my second favorite. Have to love that garlic!



I am having such a craving for pasta right now. Thanks Jen!

 

[tigerjen]

Sue!

I haven't had pasta in months - I'll take ANYTHING right now!
My favorite pasta dish is the classic Mac & Cheese. Oh, that is
so yummy!

But the Italian in me also loves Fettucini Alfredo. Especially
with some grilled chicken or shrimp on top. Scampi is my
second favorite. Have to love that garlic!



I am having such a craving for pasta right now.
Thanks Jen!

You're welcome, and thank you for being the first after me to post
up on this thread!

Oh yeah I forgot......Mac n' cheese....best way is homemade, but
if push comes to shove, take it from the box.

OH yes....shrimp scampi....yummmmmmy!!!


tigerjen

 

[Massive Grooves]

I don't eat meat, so pasta is a good way to get full.

I'm not much for mac and cheese though.

I generally mix vegetables in with pasta, add a sauce, and I'm set. I like the little spirals.

 

[biggbear8]

this is one of my favorie recipes and pasta dishes to eat

linguine and herbed shrimp


1/2 pound dried linguine or spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 pound large shrimp -- peeled and deveined
1 garlic clove -- chopped
1/3 cup freshly grated imported Parmesan cheese
1/4 cup finely chopped fresh oregano -- thyme, basil and/=
or
parsley
salt
freshly ground black pepper

Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil. Add the shrimp and
garlic; cook until shrimp turn opaque or pink. Turn and cook the second
side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.=

Add salt and pepper to taste

 

[biggbear8]

and also love this


manicotti

MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded
1 ea Egg; Lg 1/2 c Milk
1 ts Salt 1/4 ts Pepper

-----------------------------------PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk

--------------------------------TOMATO SAUCE--------------------------------
4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm
1 ea Clove Garlic; Minced 4 c Water
1/2 ts Sugar 1/2 ts Salt
1/8 ts Pepper 1/3 c Parmesan Cheese; Grated
1 tb Parsley; Snipped 1 tb Italian Seasoning

Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the
sauce over the filled shells. Cover the pan with aluminum foil and bake
until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the
cheese and cool 5 to 10 minutes before serving.

 

[biggbear8]

also aa little manicotti florentine for those times I want something different

manicoti florentine

12 Manicotti shells
2 tb Olive oil
2 c Sorrento Ricotta Cheese
2 c Sorrento Mozzarella,shredded
3/4 c Sor. Mozzarella, reserved
1/2 c Sorrento Grated Parmesan
1/4 c Sor. Grated Parmesan,reserve
1/4 c Chopped frozen spinach, thaw
-and drain well
1 Egg, beaten (Optional)
2 tb Fresh basil, torn in pieces
1 tb Fresh Parsley, chopped fine
Salt & Pepper to taste
26 oz Jar Marinara Sauce

Preheat oven to 350F. Cook noodles according to
directions. Drain, transfer to pan of cold water. Add
2 T. olive oil to prevent sticking. (I added this
while cooking.) Combine remaining ingredients (except
marinara sauce and reserved cheese) in medium bowl and
mix well. Pour 2 cups marinara sauce in a 9x13 pan (or
glass). Pat excess water from shells, fill with
cheese, spinich mixture and lay in pan. Pour remaining
sauce over shells and sprinkle with reserved cheese.
Bake 15-20 minutes uncovered. (Note: I omitted egg and
salt but increased Ricotta cheese to 2 cups and
Mozzarella cheese to 2 cups in bowl - needed to fill
12 shells.

 

[biggbear8]

and of course I cant forget the Lasagne



Lasagne



1 ea Large red onion, chopped 1 t Oregano, dried
1 lb Lean ground beef 1/2 t Black pepper
1 lb Sweet Italian sausage 1 lb Low fat ricotta cheese
4 ea Garlic cloves, pressed 1 lb Mozzarella cheese, thinly
24 oz Tomato sauce -sliced by machine
6 oz Tomato paste 1 c Shredded parmesan cheese
1/2 c Dry red wine 16 ea Extra wide lasagna noodles
1/2 c Water

Get two large frying pans. Spray with the non-stick PAM or similiar. Place
the beef in one, the sausage in the other. As the meat starts to change
colour, add 1/2 the onion and garlic to each pan. Saute till meat is
brown and crumbly in both pans. They will never get done at the same
time. When brown, put all into one "Really Big" frying pan, dutch oven or
whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and
a bit of salt if you are a salt lover. Stir, cover and cook for a couple
of hours.

Cook the lasagana noodles cooking as per package directions. After they
are cooked, rinse a couple of times with cold water to cool them hot
puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan.
Criss cross a layer of noodles for the first layer, followed by about 1/3
of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do
the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread
the parmesan over the top. Cook in a pre-heated 350^ oven for
60 minutes.

 

[alwaysawake]

Here's one of my fave salads for the warm summer months...

Greek Country Pasta Salad

Change the quantities to suit your taste, and use the freshest and tastiest ingredients you can find. The Greek olives and feta cheese lend a special flavor.

1 cup feta cheese, crumbled
1 medium green pepper, de-seeded, diced
1 medium red pepper, de-seeded, diced
2 medium to large ripe tomatoes, diced, or use cherry or grape tomatoes cut in quarters
1 medium red onion, sliced thin
1 medium sliced cucumber (about one cup), (optional--I prefer it without the cucumber)
3/4 cup pitted black olives cut in half, preferably Greek kalamata
4 - 5 T olive oil
2 T lemon juice or red wine vinegar
1 T fresh oregano, chopped fine, or 1/2 t dried, crumbled
salt and pepper to taste (remember that the feta cheese and the olives can be salty)
2/3 package penne or similar pasta.

Prepare vegetables, cheese and olives, set aside.

Cook the pasta, drain well. Place the drained pasta in a large bowl. Dress the pasta while it is still warm with the olive oil, lemon or vinegar, salt and freshly ground pepper.

Add vegetables to pasta, sprinkle with oregano to taste and toss well. Test for seasoning, adding more salt and pepper if needed.

 

[biggbear8]

and this lasagna is great VEGETARIAN LASAGNE


VEGETARIAN LASAGNE

10 oz Pkg frozen spinach, thawed
-and drained
1/2 Box lasagne noodles, cooked
-and drained
2 Eggs
1 lb (or close to it) pkg Ricotta
-cheese (sometimes they come
-that's ok)
1/2 c Grated Parmesan cheese
Salt, pepper, onion powder,
-garlic powder
1 c Grated Mozzarella cheese
1 Large-ish jar prepared
-spaghetti sauce OR about 2
-c of homemade

Preheat oven to 350 degrees. Grease a 9x5 inch loaf
pan.

Beat eggs. Beat in Ricotta cheese until smooth. Stir
in the Parmesan and spinach. Season with salt,
pepper, onion powder and garlic powder.

In loaf pan, place a thin layer of tomato sauce. Layer
1/2 each

 

[biggbear8]

I have a couple Pasta salads I like , this one a pasta prima vera


pasta prima vera salad

2 c (5-1/2 ounces) tri-colored
-rotini , cooked and
-drained
2 c Broccoli florets
1 c Sliced carrots
1 c Cherry tomatoes, quartered
1/4 c Sliced red onions
8 oz Bottle kraft free non-fat
-peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.

 

[alwaysawake]

One more...since I catch and smoke my own salmon. This one is great...especially if you use fresh fettucine! It is very easy and can be done in 10-15 minutes.

Smoked Salmon Fettucine

1 lb fettucine, fresh is best
2 T unsalted butter
1/2 small onion, finely chopped
5 oz smoked salmon, coarsley chopped
1 cup heavy cream; you can substitute half & half --n not much taste difference
salt and black pepper to taste
Italian parsley, (optional)

This dish is best when the sauce is ready just as the pasta finishes cooking (6-10 mins).

Put the pasta water to boil and prepare the ingredients. Cook the pasta.

In a heavy pan (I use an iron skillet), melt the butter and saute' the chopped onion until it is soft and transparent, but has not changed color. Add half the chopped smoked salmon and the cream. Warm the mixture gently, blending thoroughly with a wooden spoon.

When the pasta is cooked, drain well.

Pour the pasta and turn into a warm serving bowl. Add the cream and salmon sauce. Stir thoroughly and add a little freshly ground black pepper. Gently stir in the salmon strips, sprinkle on a pinch of parsley (optional) and serve at once. May not need salt, depending on the salmon.

 

[Lady_Sam]

I make a killer lasagna...but since Bear already posted his recipe I'll leave mine out. Though I do use portabello mushrooms in mine.

 

[biggbear8]

this here is always a favorite that people love I make it all the time for holidays and patries, or just to have to munch on

vegetable pasta salad

12 ounces Rotini pasta -- cooked and
6 Green onions -- thinly sliced
2 Sm. zucchini -- thinly sliced
2 cups Frozen broccoli and -- cauliflower,
Thawed and drained
1 1/2 cups Thinly sliced carrots -- parboiled
1 cup Thinly sliced celery
1/2 cup Frozen peas -- thawed
2 1/4 oz can sliced ripe -- olives, drained
1 6 ounces Jar marinated artichoke -- hearts,
Drained and quartered
Dressing:
1/2 cup Mayonnaise
1/2 cup Bottled Italian salad -- dressing
1/2 cup Sour cream
1 tablespoon Prepared mustard
1/2 teaspoon Dried Italian seasoning

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower,
carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine
dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover
and refrigerate for at least 1 hour.

 

[biggbear8]

heres some angel hair pasta

ANGEL HAIR PASTA WITHFRESH TOMATO & BASIL SAUCE

7 md Tomatoes, skinned & coarsely
-- chopped
8 oz Angel hair pasta
3 tb Olive oil
1/3 c Basil, chopped
1/4 c Parsley, chopped
2 ea Scallions, minced
1/3 c Green olives, sliced
Salt & pepper

Cook & drain the pasta. In a serving bowl, combine the pasta with the
tomatoes & remaining ingredients. Toss & serve immediately.
NOTE: In place of green olives, use black olives, same amount.

 

[biggbear8]

this is a great dish it can be served warm or cold


Angel Hair Pasta With Cilantro, Sun-Dried Tomatoes & Feta


8 ounces "Bella" sun-dried tomatoes in oil -- coarsely chopped
2 tablespoons olive oil -- from tomatoes
8 ounces feta cheese -- crumbled
1 bunch fresh cilantro -- coarsely chopped
4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to
directions and toss with the tomatoes, cilantro and feta cheese. Serve
warm or cold.

 

[biggbear8]

for anyone who loves stirfries


MEDITERRANEAN STIR-FRY WITH ANGEL HAIR PASTA

-----sauce ----
1 1/2 c Canned crushed tomatoes
1/2 c Chopped, fresh basil
2 cl Garlic -- crushed
1/8 ts Cayenne
-----FOR STIR-FRY-----
Vegetable oil spray
1 sm Onion -- sliced
1 md Eggplant -- cubed
1 sm Zucchini -- sliced
1 sm Red pepper -- sliced
4 Artichoke hearts -- quartered
-----TO FINISH DISH-----
sm Loaf Italian bread
1/2 lb Angel hair pasta
3 ts Sesame oil
Salt and pepper

Prehaet oven to 350 degrees F. Place 3 to 4 quarts of
water on to boil. Reserve 1 tablesppon of basil for
garnish. In food processor or by hand, whisk together
crushed tomatoes, garlic, cayenne and remaining basil.
Set aside. Heat wok or skillet over medium-high heat
and spray with vegetable oil. When wok is smoking, add
onion and eggplant. Toss 2 minutes Add zucchini, bell
pepper and artichoke hearts. Stir-fry 3-4 minutes. Add
salt and pepper to taste. Toss and remove to a bowl.
Pour reserved sauce over vegetables. PLace bread in
oven to warm. Add pasta to boiling water and cook 1
minute if fresh, 5 minutes if dried or follow package
directions. Drain. Add sesame oil to wok. When wok is
smoking, add drained pasta. Toss well for 2 minutes -
the pasta should be crisp. Divide pasta in 2 portions
and place on individual plates. Spoon vegetables over
top.Sprinkle with reserved basil. Serve with warm
bread.

 

[biggbear8]

I make a killer lasagna...but since Bear already posted his recipe I'll leave mine out. Though I do use portabello mushrooms in mine.

please post your lady sam I love new recipes and i love lasagna
so please lets everyone see it because you said it a killer lasagna and i cant pass that up


sorry for hogging the recipes I was a chef so I have tons of them


hugs to you lady sam

 

[alwaysawake]

One more since I love chicken recipes...

Fusilli Chicken

1 1/2 pounds chicken breast
1/3 cup olive oil
1/4 cup butter
2 tablespoons butter
2 onions, chopped
1/4 cup diced fennel (optional)
2 whole garlic cloves, crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream or half-and-half
1 pound fresh peas, cooked
parsley & basil
1 pound fusilli or rotini

Heat 2 tablespoons butter in a small saucepan and cook the onions, stirring until light brown. Set aside. Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour then salt & pepper. Cook until brown. Pour the oil & fat from the skillet. Add the butter & garlic to the chicken. Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes. Before serving, add the peas and cream--heating in through. Cook fusilli until barely tender. Pour chicken and peas over fusilli.
Garnish with hot red pepper flakes and plenty of chopped parsley (Optional).

 

[alwaysawake]

For the Southerners...here is another favorite--very refreshing summer salad.

Layered Southwestern Pasta Salad

8 ounces elbow macaroni or other pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt
1 15 ounce can black beans, rinsed and drained
1 11 ounce can whole kernel corn, drained
1 red bell pepper, seeded and cut into strips
3/4 cup sliced green onions
1 2 1/4 ounce can sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot, medium, or mild salsa
2 tablespoons chopped fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with the pasta with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a large glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta and sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6.

 

[Forever_Gemini]

Damn you guys!

You're making my stomach to growl..

 

[alwaysawake]

Damn you guys!

You're making my stomach to growl..

Sorrrrrrrrrryyyyyy!

 

[Forever_Gemini]

Sorrrrrrrrrryyyyyy!

You're all just a bunch of teasers.

 

[tigerjen]

WOW! I come back from being out

and a whole of recipes are up here!! That's great!

A big THANK YOU to babyBear and AA........those
recipes of yours sound yummy........

Lady Sam....do post up your lasagna recipe.....I know
there are fans of the portabella mushroom out there!

Gemini.......heehee......we're making you hungry, eh?


tigerjen

 

[Forever_Gemini]

Re: WOW! I come back from being out

and a whole of recipes are up here!! That's great!

A big THANK YOU to babyBear and AA........those
recipes of yours sound yummy........

Lady Sam....do post up your lasagna recipe.....I know
there are fans of the portabella mushroom out there!

Gemini.......heehee......we're making you hungry, eh?


tigerjen

oh yes, tigerjen... yummmy is the key word, lol

*wants to add own recipe of Chicken Tettrazini , but I don't have it written down..*



Adds: I memorize my favorite dish and I just make it (less work, lol)