Dec
20
The Ultimate Recipe for Pasta
Filed Under Two Different Ways
Everyone loves pasta. Part of the appeal of pasta is its versatility and variety. From a basic tomato based pasta recipe to stuffed ravioli to fettuccini alfredo, the variety of pasta recipes will make you feel as if you’ve been immediately transported to Italy.
Pasta has been around for centuries. It’s not only a favorite across Italy, but a worldwide staple as well. In Italian, pasta means, simply, “dough”. It’s made from a combination of wheat flour or semolina and water. People love eating pasta because it is packed with nutrients, is on its own practically fat free and is relatively low in calories.
Pasta is one of those foods that we always have at home because it’s easy to make, not too expensive and one of the most flexible dishes to be placed on a table. With roughly 350 shapes of pasta out there and even more pasta recipes available, you can serve a different pasta dish for, literally, every day of the year. Pasta is loved by young and old alike and is the perfect food for all occasions.
Quick, easy and delicious, recipes for pasta are the ideal comfort food. Here are some fast recipes for busy people who love tasty dishes.
15-MINUTE CREAMY FETTUCCINI ALFREDO
Ingredients
8 ounces cream cheese cubed
3/4 cup grated Parmesan cheese
1 stick butter softened
1/2 cup heavy cream
8 ounces fettuccine cooked and drained
1/8 Tsp. fresh grated nutmeg
Directions
In a large saucepan, stir together the cream cheese, parmesan, butter, and cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss until well covered. Serve immediately, sprinkled with nutmeg.
AMATEUR LASAGNA
Ingredients
10 ounces frozen spinach
60 ounces spaghetti sauce, two 30 oz. jars
2 cups ricotta cheese, part skim milk
1 1/2 cups mozzarella cheese, part skim milk shredded
1 egg beaten
8 ounces lasagna noodles
1/8 Tsp. black pepper
1/2 Tsp. oregano, optional
1/2 Tsp. basil, optional
1/2 cup vegetable juice cocktail
1/2 cup water
* Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe for pasta, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container.
Directions
1. Thaw the spinach and squeeze dry.
2. In a large container mix the two cheeses, beaten egg, black
pepper, oregano and basil. Add the thawed spinach and blend well.
3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom
and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
4. Place one third of the uncooked noodles, one third of the sauce
and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce.
5. Combine the water and vegetable juice cocktail or tomato juice.
Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired.
6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and
1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.
7. Let stand for at least 15 minutes before serving. This lasagna can
be sliced with a flat edged spatula and lifted out in serving-sized portions.
PENNE WITH VODKA AND SPICY-TOMATO CREAM SAUCE
Ingredients
1/4 c Extra-virgin olive oil
4 garlic cloves — minced
1/2 t Crushed red pepper — or to taste
Sea salt
28 oz crushed tomatoes in puree
1 lb penne
2 tb Vodka
1 c Heavy cream
1/4 c Fresh flat-leaf parsley — chopped
Directions
In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning.
Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly.
Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)
No matter, if you’re planning a fancy dinner party or simply want to enjoy a cozy evening at home with your family, impress you family and friends with these easy, fresh pasta recipes that you can whip up in minutes.
By: Arianna Peace
About the Author:
Pasta has been around for centuries. It’s not only a favorite across Italy, but a worldwide staple as well. In Italian, pasta means, simply, “dough”. It’s made from a combination of wheat flour or semolina and water. People love eating pasta because it is packed with nutrients, is on its own practically fat free and is relatively low in calories.
Pasta is one of those foods that we always have at home because it’s easy to make, not too expensive and one of the most flexible dishes to be placed on a table. With roughly 350 shapes of pasta out there and even more pasta recipes available, you can serve a different pasta dish for, literally, every day of the year. Pasta is loved by young and old alike and is the perfect food for all occasions.
Quick, easy and delicious, recipes for pasta are the ideal comfort food. Here are some fast recipes for busy people who love tasty dishes.
15-MINUTE CREAMY FETTUCCINI ALFREDO
Ingredients
8 ounces cream cheese cubed
3/4 cup grated Parmesan cheese
1 stick butter softened
1/2 cup heavy cream
8 ounces fettuccine cooked and drained
1/8 Tsp. fresh grated nutmeg
Directions
In a large saucepan, stir together the cream cheese, parmesan, butter, and cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss until well covered. Serve immediately, sprinkled with nutmeg.
AMATEUR LASAGNA
Ingredients
10 ounces frozen spinach
60 ounces spaghetti sauce, two 30 oz. jars
2 cups ricotta cheese, part skim milk
1 1/2 cups mozzarella cheese, part skim milk shredded
1 egg beaten
8 ounces lasagna noodles
1/8 Tsp. black pepper
1/2 Tsp. oregano, optional
1/2 Tsp. basil, optional
1/2 cup vegetable juice cocktail
1/2 cup water
* Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe for pasta, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container.
Directions
1. Thaw the spinach and squeeze dry.
2. In a large container mix the two cheeses, beaten egg, black
pepper, oregano and basil. Add the thawed spinach and blend well.
3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom
and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
4. Place one third of the uncooked noodles, one third of the sauce
and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce.
5. Combine the water and vegetable juice cocktail or tomato juice.
Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired.
6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and
1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.
7. Let stand for at least 15 minutes before serving. This lasagna can
be sliced with a flat edged spatula and lifted out in serving-sized portions.
PENNE WITH VODKA AND SPICY-TOMATO CREAM SAUCE
Ingredients
1/4 c Extra-virgin olive oil
4 garlic cloves — minced
1/2 t Crushed red pepper — or to taste
Sea salt
28 oz crushed tomatoes in puree
1 lb penne
2 tb Vodka
1 c Heavy cream
1/4 c Fresh flat-leaf parsley — chopped
Directions
In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning.
Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly.
Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)
No matter, if you’re planning a fancy dinner party or simply want to enjoy a cozy evening at home with your family, impress you family and friends with these easy, fresh pasta recipes that you can whip up in minutes.
By: Arianna Peace
About the Author:
Articles courtesy of the cooking site Pasta Recipes
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