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Most Popular Pasta Recipe

 Brussel Sprouts Pasta

 3 cups Brussel Sprouts
  1 cup Chopped Leeks
  1/2 cup Chopped Sweet Red Peppers
  2 tablespoons Butter
  1/4 teaspoons Pepper
  2 tablespoons Safflower Oil
  1 tablespoon Soy sauce
  1/2 cup Parsley
  1 cup Grated Cheddar Cheese

Trim the ends off the Brussel sprouts and steam the sprouts in boiling water until just tender. Drain. Heat butter and oil and saute leeks. Add peppers and Brussel sprouts, stirring until just golden on the edges. Add soy sauce and let stand covered while you cook the pasta. In a bowl, toss pasta with parsley and grated cheese. Add the cooked vegetables and serve immediately while hot.

Brussel Sprouts Pasta Recipe

Webmaster's Favorite Pasta  Recipe

 Bob's Mediterranean Pasta Toss

 16 ounces Ziti Pasta
 1/3 cup Olive Oil
 Red Peppers - large strips
 4 ounces Pepperoni - sliced
 large Onion - chopped
 Fresh Parsley - chopped
 Anchovy Fillets - drained
 large Garlic cloves - minced and/or chopped
 1/4 teaspoon Pepper
 1/2 cup ripe Olives - pitted and sliced

 Prepare pasta as directed on package and drain.  In  the interim, cook and stir red peppers,              onion, garlic  and pepper in hot oil until tender.
 Stir in  remaining ingredients and heat. Toss  with pasta.
 

Mediterranean Pasta Toss Recipe

Serves 8

 

 

Pasta Recipe Of The Month

Garlic Parmesan Pasta

28 ounces Fettuccine - cooked & drained
1 1/2 cups Broccoli Floweretts
1/2 cup Margarine
2 teaspoons Dried Basil - crushed
2 teaspoons Lemon Juice
1 1/4 teaspoons Garlic Powder With Parsley
3 tablespoons Walnuts - chopped
3/4 teaspoons Seasoned Salt

Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, blending well and tossing to coat the fettuccine.

Garlic Parmesan Pasta Recipe

Recommended Pasta Recipe

Herbed Spaghettinia

3/4 spinach spaghetti or Plain
4 Scallions 
1/4 cup packed Fresh Parsley Leaves
1 Stick softened Butter
1 tablespoon Dried Tarragon
3/4 teaspoon Grated Lemon Zest
2 tablespoons Lemon Juice
1/2 cup fresh Goat Cheese or Ricotta
1/4 cup Mascarpone or Heavy Cream (optional)

 

Bring a large pot of salted water to a boil.
Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Puree until smooth and season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to  pot, off heat, add the cheese mixture and reserved cooking water and tossthoroughly. Serve immediately.

Herbed Spaghettini Recipe

Serves 4

Easy Pasta Recipe

 

Easy Egg Noodles

2 Whole Egg Substitutes
1 cup Flour
1 teaspoon Salt
6 cups Water or Broth
1 teaspoon Baking Powder

In a medium bowl add flour, baking powder, salt, and egg substitute.  Mix well. (Dough will be sticky.) Place dough on a heavily floured surface. Knead until smooth. (Not sticky.) With a rolling pin, roll out 1/8-inch thickness.  Cut into 1/8 or 1/4-inch strips. In a 3-quart saucepan, add broth or water.Bring to a boil. Add noodles. Reduce heat to medium. Cook uncovered 8-10 minutes or until done, stirring occasionally. Remove from heat. Drain. Place in a serving bowl. Serve.

Easy Egg Noodles Recipe

Serves 6