Pasta Recipes

Find great ideas for Pasta Recipes at 123EasyAsPie.com

Q: Pasta recipes?
Does anybody have any good pasta recipes?
OR that recipe for that pasta slad with italian dressing?

A: Summer Spaghetti Salad

• 16 oz. thin spaghetti, broken
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 cucumber, seeded and diced
• 1 each red and green pepper, diced
• 8 oz. Italian salad dressing
• 2 tablespoons Parmesan cheese
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons poppy seeds
• 1/2 teaspoon paprika
• 1/4 teaspoons celery seed
• 1/8 teaspoon garlic powder

• Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Q: Pasta Recipes?
What are some of your favorite pasta recipes? Do you have any favorites that aren’t too heavy, i.e. lasagna ( though I do love it!).
I love this one recipe that is roasted tomatoes and garlic with olive oil and ziti. So, do you mind sharing you favorite pasta recipes?

A: Enjoy!!!

1 Box; (16 oz) of favorite cooked pasta (elbows or rotini)
½ cup Black olives chopped
1 Red or green pepper chopped
½ Onion chopped
2 tablespoon Oregano
½ cup Fat Free or reduced calorie italian style salad dressing; up to 3/4, up to
½ teaspoon Black pepper

First cook the pasta noodles & strain. After the noodles have cooled off, 2nd, combine the rest of ingredients making sure that the noodles are moistened thoroughly (add more salad dressing if necessary). Chill and Serve..

Q: pasta recipes?
looking for pasta recipes not to make the pasta but to make the sauce, wouldnt mind having meat in it, fairly easy, would like to make my own sauce, few vegetables in the sauce would be prefered

any good deserts would be welcome too!

A: Here are a few good ideas. You can always add chopped, cooked chicken, ham, or sauteed shrimp to a simple sauce. Here are a couple good ideas:

Fettucini Carbonara

1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.

Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Creamy Cajun Chicken Pasta

2 servings 25 min 10 min prep

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.

Creamy Alfredo Sauce

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
3/4 cup grated Parmesan cheese
1/2 cup margarine
1/2 cup milk
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 pinch ground nutmeg
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.
In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

And here are a couple good pasta sides:

Homemade garlic bread:

1 cube real butter
3-4 cloves garlic, minced

Sauté together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!

Caesar Coleslaw

1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing

Toss first three ingredients together. Add enough dressing to coat. It’s even good the next day!

Happy cooking!
Chris

Q: Do you know good pasta recipes?
I’m looking for some good recipes for pasta dishes and pasta sauces. They can be simple or complicated, just whatever tastes good. If you know some good pasta recipes, please write them here. Thank you!

A: grill or broil seasoned chicken breasts try not to overcook they will dry out.Boil your favorite whole grain pasta any shape or flavor. in a medium saucepan heat 1 cup skim milk add 3 tablespoons butter and some fresh grated parmesan and or romano cheese. start with about 1/2 cup cheese and add until the sauce is desired texture or thickness you desire. heat slowly and stir frequently. You can add a vegetable of your choice to the dish. fresh steamed broccoli is especially good with this. you can get creative and vary your ingredients the meat the cheese and the vegetables can be selected according to your tastes and likes.if you like a little more flavor add some finely diced garlic to the sauce according to your tastes. Broil any type of bread and spread with garlic butter and add a tossed salad and by using your choices of low fat ingredients you can have a really fast delicious and very nutrcious meal.!

Q: Does anyone have fancy pasta recipes that do not contain tomato sauce?
I need very fancy pasta recipes for a sweet 16 party. I do not want to spend a fortune and I do not want to use tomato sauce.
I need very fancy pasta recipes for a sweet 16 party. I do not want to spend a fortune and I do not want to use tomato sauce. This needs to be a main dish.

A: 2 lbs. fresh fettucini
1 large bunch fresh basil, chopped
5-6 Tomatoes chopped
3-4 cloves garlic finely chopped
Good quality olive oil
Salt and Pepper to taste
Cook fresh pasta, put in your bowl. Add all the ingredients (while pasta is hot) and you have a fresh tasting yummy pasta for all.

Q: What are some easy to make pasta recipes?
Pasta is one of my favorite meals, so if you know any easy to make pasta recipes, please let me know.

A: 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
——————————

Pasta, Pesto, & Peas

3/4 pound fusilli pasta
3/4 pound bow tie pasta
¼ cup good olive oil
1½ cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1¼ cups good mayonnaise
½ cup freshly grated Parmesan
1½ cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
–Ina Garten
—————————-

Szechuan Noodles

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

–Ina Garten
—————————-

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
——————————

Spaghetti Factory Mizithra Cheese Sauce

2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup grated hard Mizithra Cheese (can substitute Romano)
White Pepper to taste

On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.
——————————

Real Fettucine Alredo

1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

–Parmaggano-Reggino Cheese Cookbook
——————————-

New SEVEN LAYER SALAD

Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper

Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)

1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.

2. Rinse cooled pasta with cold water.

3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.

4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.

5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
——————————

Tortellini Salad

9 oz cheese tortellini cooked and cooled
1 cup julienned ham
3/4 cup frozen baby peas thawed
1/2 cup swiss cheese cubed
2 Tbsp minced green onions
1 Tbsp minced parsley
2 cups ranch dressing

Mix together and serve.

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: Has anyone got any good and easy pasta recipes?
Hi:) I would like some recipes for some good and easy pasta dishes like pasta bakes, pasta salads or simple pasta dishes with or without meat. So if anyone has any suggestions that would be great:)

Thanks:)
thank you for all the great recipes so far:) can’t wait to try them!

A: CREAMY PASTA PRIMAVERA

12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2″ pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups milk
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled

Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.
Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.
Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.

Easy and tasty.

Q: Does anyone know any good vegan/ vegetarian pasta recipes?
What are some good pasta recipes I could make or a vegtarian? Like, besides spagetti, with vegetables in it maybe or something.

A: Get together garlic, onions, bell peppers, mushrooms, chick peas, maybe some tomato and broccoli too. Start with some extra virgin olive oil and whatever type of long pasta you like, or some rice. I would also get some salt-free Mrs. Dash for seasoning. Good healthy stuff.

Start some water boiling, and add the pasta when it’s starting to get a low boil going. Put a little olive oil in a frying pan over medium heat. Make sure it’s enough so you’ll be able to cook whatever portion of veggies you choose, but not much more, or it’ll get too oily. Mince up your garlic, and put it in the oil, then cover while you start cutting up your other stuff. After the garlic has had it’s way with the oil for at least 2-3 minutes, you can start adding other stuff. Add the seasoning at this point. I would add the peppers and onions first, because they need longer to cook, and wait a few minutes before adding anything else. Keep the pan covered except while stirring. Personally, I like my broccoli a little crunchy, so it’s the last thing I add, but do it to your own taste. When it’s all done, just dump the veggies onto your pasta. Yum!

Q: What are some good seafood pasta recipes?
my momma be lovin that seafood pasta ya dig? so im tryna make a dish for her cause she keeps bugging me. anyone know some seafood pasta recipes that will make emeril look like Martha Stewart?

A: Macaroni Shrimp Salad

1 pound short macaroni — salad type
1 cup sweet pickle relish — well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento — drained (2 oz.)
1 can sliced mushrooms — drained (4 oz.)
1/2 pound tiny salad shrimp — cooked (about 1
– cup)
1 1/2 cups salad dressing of your choice — up to 2

Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.

Combine with remaining ingredients.

Add dressing and stir to blend.

Chill well before serving.

Seafood Pasta Salad

2 cups pasta — tri-colored spiral
1 cup shrimp — cooked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise

salt and pepper to taste

* cook pasta according to package directions
* 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
** Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving

Crabmeat Pasta Salad

12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crabmeat
1 tsp Worcestershire Sauce
dash Tabasco
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain’s Creole Seasoning to taste

Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain’s Creole Seasoning as desired.
Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crabmeat.

Q: What are some pasta recipes that have crab in them?
Hi, I have a bunch of snow crab and was thinking about making an alfredo pasta with it. Are there any recipes for this? Other crab recipes will do as well.

A: DEADLIEST CATCH CRAB SOUP

5 TBS all purpose flour
4 TBS butter
3 cups milk
1 cup heavy cream
¼ tsp. white pepper
2 bay leaves
1/8 tsp. thyme or one fresh sprig
pinch of Old Bay seasoning
1 celery stalk, minced
1 tsp. minced fresh garlic (one big clove and one medium clove)
½ cup sherry
2 lbs. crab meat, cleaned
1/8 cup fresh parsley, minced

Melt butter in stock pot, then whisk in the flour until creamy.
In a separate heavy bottomed saucepan, combine the milk with the herbs and seasonings. Heat the milk until it nearly boils and whisk it into the flour and butter. Stir in the cream.
Simmer for about 10 minutes over very low heat. DO NOT ALLOW the milk mixture to boil.
To adjust the consistency of the soup, and a little cornstarch if it’s too thin.
Add the crab meat and the remaining ingredients. Heat for 10 more minutes and serve.

This is an awesome soup,Thick and good,try it.

Q: What are some good pasta recipes?
I love pasta, but don’t really have many good recipes for it. I do have plenty for cold pasta, though I would like some “hot” pasta recipes. I’m up for anything unless it is spicy. So, thanks!

A: Let me start by saying this doesn’t really taste like pumpkin…it’s just really good and creamy. It’s not spicy either, but you can leave out the red pepper if you want to. I have left it out on accident before and it’s still fantastic! It’s very very good. I hope you try it!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Q: Any good pasta recipes with mushrooms in them?
I absolutely LOVE mushrooms and I really want to make pasta that is mushroom-based for dinner. Anyone have any really good mushroom pasta dishes/recipes for me?

A: Bacon & Mushroom Pasta

14 oz penne or other tube shape pasta
8. oz pack mushrooms
8 rashers streaky bacon
4 tbsp pesto (fresh from the chiller cabinet if possible)
7 fl oz carton 50% fat crème fraîche
handful basil leaves

Cook the pasta in boiling water
in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
Reserve a few drops of the cooking water
in a cup or bowl, then drain the pasta and set aside.

Fry the bacon and mushrooms in the same pan
until golden, about 5 mins.
Keep the heat high so the mushrooms fry
in the bacon fat, rather than sweat.

Tip the pasta and reserved water back
into the pan and stir over the heat for 1 min.

Take the pan off the heat, spoon in the pesto
and crème fraîche and most of the basil and stir to combine.
Sprinkle with the remaining basil to serve.

MAKE IT DIFFERENT
Swap the basil pesto for red or sun-dried tomato pesto.

MAKE IT DAIRY-FREE
Omit the crème fraîche, replacing it with a few more spoonfuls of pesto instead.

Alpine Mushroom Pasta

8 ounces whole-wheat fettuccine
6 cups shredded Savoy cabbage (about 1 small head)
2 teaspoons extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons chopped fresh sage or 3/4 teaspoon dried

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.
3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.
4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Creamy Mushroom Pasta

8 oz mushrooms, sliced
8 oz cream cheese
1 cup milk
freshly ground black pepper
1 tablespoon fresh rosemary
salt

Optional:
1 1/2 cups cooked chicken, cubed
1 cup asparagus, cut in 1/2 inch pieces

Heat butter; add onion and garlic and brown.
Add mushrooms (and optional asparagus).
Cook until softened. Add the cream cheese, milk and chicken.
Heat and stir until incorporated and smooth.
Add rosemary and season with salt and pepper.

Q: what are some good pasta recipes?
i love pasta.but as a college student i dont always have time to fix dishes that require a lot of effort.so i was wondering if anybody had some good recipes that aren’t very difficult or time consuming to make?

A: Lasagna
1 1/2 lb hamburger
2 cans (8oz) tomato sauce
8oz lasagna noodles cooked and drained
1 pkg (8oz) mozzarella cheese
1 envelope dry onion soup mix
1 C water
Brown meat, stir in onion soup mix, tomato sauce and water. Cover and simmer 15 mintues, stirring frequently. In 2 quarts baking dish alternate layer of noodles, meat sauce and cheese, end with cheese. Bake in moderate oven 15 minutes or until bubbly.

Mexican Spaghetti
1lb ground beef
1 small onion
3 C water
1 C cheddar cheese
1 can tomato sauce
1 envelope taco seasoning
7 oz spaghetti
Brown beef and onion, drain. Stir in water, tomato sauce and seasoning. bring to a boil break spaghetti into thirds and stir in sauce. Reduce heat, cover and simmer 20-25 minutes until spaghetti is tender. Sprinkle with cheese.

Easy Stroganoff
1 family size pkg of round steak, cubed
1 can golden mushroom soup
1 can cream of chicken soup
1 can french onion soup
1 can mushrooms, chopped with liquid
Combine in crockpot and cook until meat is tender, about 7 hours. Thicken slightly with corn starch, if desired. Serve with buttered noodles.

Tuna Noodle Casserole

8 oz macaroni
2 cans tuna
1 can cream of mushroom soup
8oz velveeta shredded cheese
Cook macaroni and drain. In casserole dish mix macaroni, cream of mushroom soup, tuna and 1/2 cheese. Put remainder of cheese on top and put it in the oven. Bake at 350 degrees for 30 minutes or until cheese is melted.

Penne Pasta
1 large onion, chopped
2 pkg porta Bella mushrooms, chopped (white button mushroomes work also)
1 large red bell pepper, chopped
Add
1 large can tomatoes, chopped with juice garlic to taste.
Cook 8oz penne pasta and drain. Pour sauce over cooked pasta and stir. Add 2 cups shredded sharp cheddar cheese, stir until melted.

Alfredo Sauce
8oz cream cheese
1 1/2 C Parmesan cheese
3/4 C butter
1 C milk
Combine. Heat slowly until creamy and smooth. Serve over pasta and chicken.

Hope these help you!

Q: What are some pasta recipes with pasta and chicken or turkey breast with an olive oil or Italian dressing?
I need some new pasta recipes for my daughter who is a middle distance runner.

A: This is one of my own creation. We like it as a light summer meal.

3 C. cooked pasta — shells, spirals, or macaroni
1 1/2 C. diced cooked chicken breast
1 C. broccoli florets, steamed and cut into bite-sized pieces
1/2 C. diced red pepper
1 C. diced sharp Cheddar cheese
1/4 C. diced sweet onion
1/4 C. slivered almonds
3/4 C. creamy Italian dressing

Mix all ingredients together, and chill. Before serving, add additional Italian dressing to moisten if necessary. Makes 4 generous servings.

Related Posts

• Meat Recipes
• Dessert Recipes
• Rice Recipes
• Breakfast Recipes
• Confection Recipes
• Bread Recipes
• Salad Recipes
• Sandwich Recipes
• Appetizer Recipes
• Beverage Recipes