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Pasta Recipe

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Q: Pasta recipe?
I am after a recipe for a cheesy pasta bake. Can anyone help me? A recipe that can be cooked a couple of hours before serving time would be great. Thanks

A: Three-Cheese-Spaghetti-Bake…

http://allrecipes.com/Recipe/Three-Cheese-Spaghetti-Bake/Detail.aspx

Three-Cheese-Manicotti

http://allrecipes.com/Recipe/Three-Cheese-Manicotti-II/Detail.aspx

Three-Cheese-Baked-Pasta

http://allrecipes.com/Recipe/Three-Cheese-Baked-Pasta/Detail.aspx

Baked-Ziti-Casserole

http://allrecipes.com/Recipe/Baked-Ziti-Casserole/Detail.aspx

Q: Pasta Recipe?
Hi I’m looking for a pasta primavera recipe that has a light cream/pink sauce. Thanks!

A: There are many variations to that particular dish, like with or without meat, cheese, etc. Here’s one with both meat and cheese. It’s pretty tasty and has the sauce you are looking for.

1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, diced
1/2 onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6 roma (plum) tomatoes, chopped
1 green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Q: pasta recipe?

A: Carbonara
“This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it – that’s all you will need for a complete meal.”

•5 teaspoons olive oil
•4 shallots, diced
•1 large onion, cut into thin strips
•1 pound bacon, cut into strips
•1 clove garlic, chopped
•1 (16 ounce) package fettuccini pasta
•3 egg yolks
•1/2 cup heavy cream
•3/4 cup shredded Parmesan cheese
•salt and pepper to taste
DIRECTIONS
1.Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3.In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Q: Do you have a really good recipe for pasta salad?
I LOVE a really good pasta salad,but I cannot find many recipes on how to make it. I like just about every vegetable but mushrooms and black olives,ewww. Would anyone have a really good pasta recipe that is really good,and one that people ask you to make all of the time?

Thank you for your help and I would really like to make a really good pasta salad for our Labor Day Weekend barbecue and picnic,thanks! ;-)

A: I really like pesto… I hope you like this one:

INGREDIENTS
Creamy Buttermilk Dressing:
1 large garlic clove, minced
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar

Pasta Salad:
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces trimmed asparagus, cut into 1-inch lengths
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved and lightly salted
1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
3 green onions, thinly sliced
1/2 cup pine nuts, toasted in a small skillet over low heat until golden
1/4 cup pesto (homemade or refrigerated prepared variety)
DIRECTIONS
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

and one more:
INGREDIENTS
1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
DIRECTIONS
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.

Q: Who knows a good dumpling and pasta recipe?
I want a good recipe with dumplings and pasta in it. Does anyone know any easy recipes?

A: I have a good german dish with potatos instead of pasta. this is soooooooooooo good

Knephleas (Potatoes, Dumplings and Cheese)

4-5 medium potatoes, sliced
2 cups flour
1/2 teaspoon salt
1/2-3/4 teaspoon baking powder
2-3 eggs
1/3 cup water
2-3 onions, sliced
butter (for cooking)
longhorn cheese or cheddar cheese, grated (as much as you want)

Cook the potatoes in salted water until done.
Mix together the flour, salt, baking powder, eggs and approximately 1/3 cup water (use enough water to make dough the right consistency for small drop dumplings).
Drop the mixture into boiling salted water.
Cook 15-20 minutes or until dumplings are done in the center.
While they are cooking, saute 2 or 3 sliced onions in butter and grate Longhorn or cheddar cheese.
When potatoes and dumplings are done, drain and mix together gently.
Alternate a layer of potatoes and dumplings, and a layer of cheese, beginning and ending with potatoes and dumplings.
Spread sauted onions and butter over top.
Serve immediately.

Q: What is the easiest gourmet pasta recipe you have ever cooked?
I love pasta but I need and easy recipe because I am just starting to cook. Any sugestions?

A: CHICKEN TETRAZINI

3 tbsp. flour
1/2 stick butter
2 c. milk
1 green pepper; optional
1 can cream of mushroom soup
3/4 c. grated sharp cheese
1 sm. jar pimientos, chopped
1/2 tsp. garlic powder
1 tsp. salt
3 c. chopped chicken

Cook spaghetti in broth for half of the time required (listed on package).
Melt butter and blend in flour until smooth. Stir in milk. Cook over medium heat, stirring until thick. Add green pepper and cook 5 more minutes over low heat.

Add cheese, soup, and garlic powder. Blend well. Add chicken and spaghetti. Put in casserole and sprinkle with cheese.

Bake at 350°F degrees for approximately 30 minutes.

Q: Nice recipe book focused mainly on cheese and pasta recipes?
Hi I currently have the Gary Rhodes quick and simple recipe book and absoloutly love all the cheese recipes he does and cheese and pasta recipes because not only are they delicious but they are also simple to make. So I was just wondering if anyone knew of any other books which focus mainly on cheese and pasta dishes which are simple to make. Thankyou.

A: http://www.bookhamcheese.co.uk/index.php?option=com_content&task=blogsection&id=6&Itemid=63

Q: What is a good recipe incorporating skirt steak and pasta?
I’m looking to cook for a friend and I a dish that combines a skirt (preferably flank) steak and pasta together well? Could have either a tomato-based sauce or not.

I haven’t found many good recipes and would like to know if anyone has any ideas. The steak doesn’t necessarily have to be in the pasta dish, but I’d like to know a pasta recipe that goes well with it at least.

A: Skirt (plate) steak and flank steak are NOT the same cut of beef, and they do have different flavors, too. Please see the Wiki article for the difference. Flank is usually more expensive and more “tender” … such as it is. The plate is tougher, and, personally, I do not care for its flavor.

I have a recipe that should work for you, however. EMAIL me and I will send it to you. It’s more convenient to email than to post it here! I love sharing recipes!

That’ll be 5-cents, please.

Q: Looking for a spicy pasta recipe kind of reasonable?
I am looking for a spicy pasta recipe reasonably priced. I am tired of the same old pasta reciepes. I cannot find anything of interest on foodnetwork.

A: Add a tablespoon or so of crushed dried peppers to your recipe. Perks it up beautifully.

Q: Can you pass on your favorite light pasta recipe?
I love pasta and can not give it up, but I’m trying to drop few pounds. Any recipe you can share that is light and healthy?
Thanks!

A: Enjoy…
M
Light Pasta Primavera
4 servings

1 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
2 carrots, sliced
1 large zucchini, chopped
1/2 cup fresh basil, chopped
3/4 tablespoon salt
1/2 tablespoon pepper
2 tablespoons all-purpose flour
1 14 oz. can evaporated low fat milk
12 ounces fusilli
1/3 cup freshly grated parmesan cheese
Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring, for 5 minutes or until thickened. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil, toss again.

Q: What can I substitute for evaporated milk in a pasta recipe?
I have a creamy tuna and pasta recipe that calls for a can of evaporated milk. I don’t have any, is there something I can substitue it with.
Please don’t tell me to just go buy some as I live a long way from the shops so that isn’t an option. I just wanted to try a new recipe for my family for tea. If I can’t I’ll cook it another day.
It says Low Fat evaporated milk if that makes a difference

A: Milk would work , or cream or 1/2 & 1/2. Or use 1/2 the amount of cream cheese, with some milk. Cream cheese is awesome in creamy sauces and soups.

Hint. Put the cream cheese in the microwave for a minute and add the milk, mix well then add to the rest of your sauce.

Q: I need a recipe for an old Takka pasta machine?
Just a basic pasta recipe. I have the original measuring cup but can’t remember how much semolina flour to use or how long to let it mix.

A: Here is a basic pasta recipe and it’s followed by a great tasting spinach pasta recipe.

PASTA DOUGH
Printed from COOKS.COM

——————————————————————————–

2 c. flour
2 eggs
1 tbsp. olive oil
3/4 tsp. salt
Warm water
Equipment: Food processor, pasta machine

Combine all ingredients, except water, in food processor. With processor running, add enough water to form a firm ball of dough. Remove from processor; cover and let rest for 1 hour. Cut into golf ball size pieces. Dredge with flour and put through pasta machine. Use wide strips for lasagna or ravioli or put through spaghetti cutter. Use immediately or dry for future use. Freeze pasta if not used within a day or two.

SPINACH PASTA using a PASTA MACHINE
Recipe
I have been making this recipe for several years using the Ron Popiel Pasta and Sausage making Machine and it always turned out just great.
by William (Uncle Bill) Anatooskin | Edit…My Notes

Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.

4-6 servings 18 min 10 min prep
Change to: servings US Metric
SPINACH
1 package frozen spinach
2 tablespoons water
PASTA
2 cups all-purpose flour (use the measuring cup that is provided with the pasta machine)
1/4 cup prepared spinach
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 large egg
1/2 cup semolina flour

TO PREPARE SPINACH.
Using a microwave-proof dish, add spinach and 2 tablespoons of water.
Cook on HIGH (full power) for 2 minutes.
Drain and reserve liquid.
In a food processor or blender, add cooked spinach and 1/4 cup of reserved liquid and puree’ until smooth.
TO MAKE PASTA.
Using a pasta machine, add flour, 1/4 cup prepared spinach and salt.
Lock cover in place, press swith to start and mix for 1 minute.
Add olive oil into a standard measuring cup, add egg and whisk until egg and olive oil are incorporated.
If necessary, add reserved spinach liquid or warm water to the 1/2 line and mix again.
Pour mixture into pasta machine and mix until smooth.
Adjust texture of past mix so that it is not too wet or not too dry.
Install your choice of extruder (linguini, fettucine or pasta).
Reverse switch and start extruding.
Pasta should extrude smoothly.
Cut pasta to desired lengths.
Sprinkle with semolina flour so that pasta does not stick together.
Cook in boiling salted water for about 6 to 8 minutes.
Serve with your choice of sauces.
You can also prepare carrots or red beets, cook and then puree’ in a food processor or blender and use the same amount of puree’ as the spinach recipe.

Q: Can anyone provide me with a Seafood pasta recipe that does not have a tomato base?
I was in Rome and ordered a Spaghetti Marinara and it was a kind of stock based recipe, not tomato like you usually get in oz restaurants, Can anyone help me with a non tomato based Seafood pasta Recipe?

A: Pasta with Alfredo sauce (cream, butter and cheese base) is great with seafood.

Alfredo sauce is a base of cream, butter, Regiano or Asiago or Parmesan cheese to which cooked pasta is added with seafood (shrimp, scallops, salmon, clams, crab, lobster, etc.)

Or just butter with the seafood. Or just olive oil and herbs.

Q: Looking for a pasta recipe with feta cheese, fresh mushrooms and canned tomatoes.?
The recipe does not have spinach, meat or any other cheese. It uses any heavy pasta. It is very simple.

A: http://allrecipes.com/Recipe/Penne-From-Heaven/Detail.aspx

or

http://allrecipes.com/Recipe/Greek-Pasta/Detail.aspx

Q: Do you have a pasta recipe?
I feel like having spagetti and i was planning to have pasta with butter or plain but do you have a recipe? if you can please make like under 10 minutes.i dont have tomato sauce.
sorry not pasta its spagetti

A: this is my favorite simple pasta recipe. i often make it late at night for a yummy snack. this dish is typically called Spaghetti Aglio e Olio, named after the garlic and olive oil that flavor it. the preparation is super easy. i don’t always have parsley on hand, and i don’t always add cheese, so no biggie.

1 pound dried spaghetti
5 tablespoons extra virgin olive oil
8 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped flat-leaf parsley
1/2 cup grated Pecorino Romano cheese
Salt and pepper to taste

Bring a large pot of salted water to a boil; add spaghetti and cook until al dente. Reserve 1/3 cup of the pasta cooking water, then drain well.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 5 minutes.

Add cooked pasta to the oil along with the reserved 1/3 cup pasta water. Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well. Transfer to a serving plate or bowl, top with remaining parsley and cheese and serve immediately.

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