Pasta Recipes

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Pasta Recipes - Page 10 Empty Baked Sesame Chicken Noodles

Post  justmecookin Tue Jan 06, 2009 12:30 pm

Baked Sesame Chicken Noodles

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°. Cook pasta according to package directions, omitting salt and fat. Drain well. Heat the oil in a Dutch oven over medium-high heat.

Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly.

Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown. Makes 4 servings
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Pasta Recipes - Page 10 Empty Sweet-Hot Asian Noodle Bowl

Post  justmecookin Tue Jan 06, 2009 12:30 pm

Sweet-Hot Asian Noodle Bowl

3/4 cup rice wine vinegar
1/3 cup lite soy sauce
1/3 cup honey
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 tablespoon Asian chili-garlic sauce
16 ounces uncooked spaghetti
1 (15-ounce) can cut baby corn, rinsed and drained
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1 large red bell pepper, thinly sliced
1 cup (about 4 ounces) thinly sliced snow peas
1/3 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds (optional)

Whisk together first 6 ingredients in a medium bowl; set aside. Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.

Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold. Makes 8 servings
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Pasta Recipes - Page 10 Empty Pepperoni Pasta Bake

Post  justmecookin Tue Jan 06, 2009 12:31 pm

Pepperoni Pasta Bake

3 cups wagon wheel or uncooked spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain and place in a large bowl. Add the mushrooms, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste and cheddar cheese.

Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Chinese Chicken Spaghetti

Post  justmecookin Tue Jan 06, 2009 12:31 pm

Chinese Chicken Spaghetti

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
3/8 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes

Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag.

Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes.

Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Makes 6 servings
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Pasta Recipes - Page 10 Empty Chicken Spaghetti

Post  justmecookin Tue Jan 06, 2009 12:32 pm

Chicken Spaghetti

8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 jar (26 ounces) meatless spaghetti sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 breaded fully cooked chicken patties (10 to 14 ounces)

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; top with cheese mixture.

Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Makes 4 servings.
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Pasta Recipes - Page 10 Empty Herbed Mushroom Spaghetti Sauce

Post  justmecookin Tue Jan 06, 2009 12:32 pm

Herbed Mushroom Spaghetti Sauce

1 pound lean ground beef
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked spaghetti

In a large skillet, cook the beef, mushrooms, onion, green pepper and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, soup and seasonings.

Bring to a boil; reduce heat. Cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Meat Sauce for Spaghetti

Post  justmecookin Tue Jan 06, 2009 12:33 pm

Meat Sauce for Spaghetti

1 pound ground beef
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
1 medium green pepper, chopped
1 medium onion, chopped
1 cup finely chopped carrots
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.

Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve over spaghetti. Makes 8 servings.
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Pasta Recipes - Page 10 Empty Pierogi Pasta Shells

Post  justmecookin Tue Jan 06, 2009 12:35 pm

Pierogi Pasta Shells

51 uncooked jumbo pasta shells
2 packages (32 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups (16 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl.

Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended.

Stuff into shells. Place in two greased 13-in. x 9-in. baking dishes. Sprinkle with green onions and remaining cheese.

Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Makes 12 servings.
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Pasta Recipes - Page 10 Empty Italian Sausage Tortelloni

Post  justmecookin Tue Jan 06, 2009 12:36 pm

Italian Sausage Tortelloni

1 package(9-oz.) Refrigerated Sweet Italian Sausage Tortellini, cooked, drained and kept warm
2 tablespoons butter
1 medium zucchini, cut into strips
1 1/2 cups sliced fresh mushrooms, about 4 oz.
1 medium red bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
15 ounces Refrigerated Marinara Sauce
1 tablespoon chopped fresh basil

Melt butter in large skillet. Add zucchini, mushrooms and bell peppers; cook, stirring constantly, until vegetables are tender. Reduce heat to low; add sauce.

Cook, stirring occasionally, until heated through. Arrange vegetable mixture on serving platter or individual plates; top with pasta. Sprinkle with basil. Serves 4
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Pasta Recipes - Page 10 Empty Ravioli Lasagna

Post  justmecookin Tue Jan 06, 2009 12:36 pm

Ravioli Lasagna

1 package(20 ounces) Refrigerated Family Size Four Cheese Ravioli, prepared according to package directions
1 container(15 ounces) ricotta cheese
1 package(10 ounces) frozen chopped spinach, thawed, squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 container(23.5 ounces) Refrigerated Family Size Marinara Sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Grease two 8 x 4-inch loaf dishes. Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared baking dish. Add one-fourth sauce and half ricotta mixture to each baking dish.

Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover 1 baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.

Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. Serves 4
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Pasta Recipes - Page 10 Empty Tortellini Alfredo with Peas and Bacon

Post  justmecookin Tue Jan 06, 2009 12:37 pm

Tortellini Alfredo with Peas and Bacon

1 pkg. (9 oz.) Refrigerated Spinach Cheese Tortellini, cooked and drained
1 cup chopped onion
1 cup sliced fresh mushrooms
4 slices lean bacon, coarsely chopped
1 container(10 oz.) Refrigerated Alfredo Sauce
1/2 cup green peas, cooked
1/8 teaspoon ground black pepper
1 topping of shredded Parmesan cheese, (optional)

Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute. Serve with shredded Parmesan cheese, if desired. Serves 4
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Pasta Recipes - Page 10 Empty Spicy Cheese Ravioli

Post  justmecookin Tue Jan 06, 2009 12:38 pm

Spicy Cheese Ravioli

1 clove garlic, minced
1 small onion, chopped
2 tablespoons oil
1/2 cup each finely chopped red, yellow and green pepper
1 pkg. (15 oz.) Marinara Sauce
1/4 teaspoon crushed red pepper
1 pkg. (9 oz.) Four Cheese Ravioli, cooked, drained
1 pkg. Italian Style Chicken Breast Strips, optional

Cook and stir garlic and onion in oil in large skillet on medium-high heat 2 minutes. Add peppers; cook 2 minutes or until tender-crisp.

Stir in sauce and pepper flakes along with chicken. Reduce heat to medium-low; cook until heated through, stirring occasionally. Toss with hot pasta. Serve with shredded parmesan cheese, if desired. Makes 4 servings
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Pasta Recipes - Page 10 Empty Pizza Pasta Dinner

Post  justmecookin Tue Jan 06, 2009 12:39 pm

Pizza Pasta Dinner

2 cups uncooked spiral pasta
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small green pepper, chopped
1 small onion, chopped
1 cup sliced pepperoni
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms
1 can (4-1/4 ounces) chopped ripe olives, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, sausage, green pepper and onion until meat is no longer pink; drain. Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.

Drain pasta; stir into meat mixture. Heat through. Sprinkle with mozzarella cheese. Remove from the heat; cover and let stand until cheese is melted. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Four-Pasta Beef Bake

Post  justmecookin Tue Jan 06, 2009 12:39 pm

Four-Pasta Beef Bake

8 cups uncooked pasta (four assorted pasta shapes of your choice)
2 pounds ground beef
2 medium green peppers, chopped
2 medium onions, chopped
2 cups sliced fresh mushrooms
4 jars (26 ounces each) meatless spaghetti sauce
2 eggs, lightly beaten
4 cups (16 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. Transfer to two greased 3-qt. baking dishes.

Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Makes 2 casseroles (8-10 servings each).
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Pasta Recipes - Page 10 Empty Herbed Chicken Fettuccine

Post  justmecookin Tue Jan 06, 2009 12:40 pm

Herbed Chicken Fettuccine

1 to 2 teaspoons salt-free seasoning blend
1 teaspoon poultry seasoning
1 pound boneless skinless chicken breast, cut into 1-inch strips
2 tablespoons olive oil
4 tablespoons butter, divided
2/3 cup water
2 tablespoons teriyaki sauce
2 tablespoons onion soup mix
1 envelope savory herb and garlic soup mix, divided
8 ounces uncooked fettuccine or pasta of your choice
2 tablespoons grated Parmesan cheese
1 tablespoon Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink.

Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. Makes 4 servings.
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Pasta Recipes - Page 10 Empty Fettuccine Primavera

Post  justmecookin Tue Jan 06, 2009 12:41 pm

Fettuccine Primavera

8 ounces uncooked fettuccine
1 tablespoon olive or vegetable oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese

Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat.

Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese. Makes 4 servings
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Pasta Recipes - Page 10 Empty Spaghetti and Spicy Meatballs

Post  justmecookin Tue Jan 06, 2009 12:41 pm

Spaghetti and Spicy Meatballs

1 package (16 ounces) uncooked spaghetti
2 cups cooked white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain dry bread crumbs
1/4 cup milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups spaghetti sauce
Shredded Parmesan cheese, if desired

Cook and drain spaghetti as directed on package. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.

In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.

Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese. Makes 6 servings
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Pasta Recipes - Page 10 Empty Lemony Vegetables and Pasta

Post  justmecookin Tue Jan 06, 2009 12:42 pm

Lemony Vegetables and Pasta

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, sliced
1 tablespoon Olive Oil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked bow tie pasta
1 tablespoon butter
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup vegetable broth
1 cup shredded Parmesan cheese
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 cup chopped pistachios
1/4 cup fresh basil leaves, thinly sliced
Additional shredded Parmesan cheese

In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.

Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended.

Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.

Reduce heat. Stir in the Parmesan cheese, sour cream, lemon juice and peel; heat through. Drain pasta and place in a large bowl.

Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional Parmesan cheese. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Garden Pasta

Post  justmecookin Tue Jan 06, 2009 12:42 pm

Garden Pasta

1 package (1 pound) small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
1/4 cup butter
1-1/2 cups reduced-sodium chicken broth
1 small tomato, chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 teaspoons garlic pepper
1 teaspoon salt

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.

Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. Transfer to a large bowl. Sprinkle with the Parmesan cheese, parsley, garlic pepper and salt; toss to coat. Serve immediately. Makes 8 servings.
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Pasta Recipes - Page 10 Empty Barbecue Shrimp Over Pasta

Post  justmecookin Tue Jan 06, 2009 12:43 pm

Barbecue Shrimp Over Pasta

1 package (16 ounces) linguine
12 bacon strips, diced
1 medium onion, chopped
1-1/4 pounds uncooked large shrimp, peeled and deveined
1-1/4 cups barbecue sauce
1/3 cup grated Parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.

Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink.

Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with Parmesan cheese. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Creamy Chicken and Pasta

Post  justmecookin Tue Jan 06, 2009 12:44 pm

Creamy Chicken and Pasta

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese. Makes 5 servings.
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Pasta Recipes - Page 10 Empty Pasta with Chicken and Squash

Post  justmecookin Tue Jan 06, 2009 12:44 pm

Pasta with Chicken and Squash

1 package (16 ounces) spiral pasta
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced
1/4 teaspoon each dried basil, marjoram and savory
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm.

Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash. Makes 8 servings.
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Pasta Recipes - Page 10 Empty Garlic Broccoli Pasta

Post  justmecookin Tue Jan 06, 2009 12:45 pm

Garlic Broccoli Pasta

1-3/4 cups uncooked rigatoni or large tube pasta
2 cups fresh broccoli florets
3 garlic cloves, minced
4-1/2 teaspoons extra virgin olive oil
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Crushed red pepper. optional

Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender.

In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine. Makes 4 servings.
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Pasta Recipes - Page 10 Empty Tuxedo Pasta

Post  justmecookin Tue Jan 06, 2009 12:46 pm

Tuxedo Pasta

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.

Add the lemon juice and wine or broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Drain the pasta; add to skillet. Stir in the Parmesan cheese, basil and remaining butter. Makes 6 servings.
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Pasta Recipes - Page 10 Empty Bayou Chicken Pasta

Post  justmecookin Tue Jan 06, 2009 12:46 pm

Bayou Chicken Pasta

1 cup chopped onion
1 cup chopped celery
1/2 cup each chopped green and yellow pepper
3 tablespoons olive oil
1 pound boneless skinless chicken breasts, cubed
2 teaspoons garlic powder
1 jar (16 ounces) salsa
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Hot cooked pasta

In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa.

Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta. Makes 4 servings.
justmecookin
justmecookin

Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA

http://www.justmecookin.com

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