A
Alfredo, Low Fat
Angel Hair Pasta With Creamy Mushroom Sauce
B
Baked Ziti
Basil Alfredo with Chicken, Easy
Basil Pesto, Italian
Beef Stroganoff, Not Quite
C
Cashew Alfredo
Chicken and Pepper Pasta
Chop Suey, American
D
Dungeness Crab Lasagne
E
Elbow Pasta with Basil, Parsley, and Lime
F
Fancy Fettuccine with Goat Cheese and Garlic Butter, April's
Fettuccine Alfredo
Fettuccine Alfredo with Scallops and Peas
Fettuccine with Creamy Mushroom Sauce
G
Galic Pasta, Patti's
Garlic Stuffed Jumbo Pasta Shells
H
Herbed Macaroni Parmesean
I
J
K
Kreplach with several fillings
L
Linguine with Veggies and Scallops
M
Mariner's Lasagne
Mediterranean Pasta Salad
N
Noodles in Fairy Butter
O
P
Pasta Alla Carbonara with Asparagus
Pasta and Garden Vegetable Alfredo
Pasta and White Clam Sauce
Pasta Salad, Mom's
Pasta Salad, Sally's
Pasta Shells Stuffed with Fresh Goat Cheese, April's
Pasta Stir-Fry, Italian
Q
R
Roasted Garlic Penne Putanesca
Roasted Vegetable Lasagne, April's
S
Shrimp Pasta Salad, Diane's
Southwest Baked Pasta and Cheese
Spaghetti, Fried
Stuffed Manicotti, Vegan
Summer Pasta Salad, Meg's
Summer Salad, Bea's
T
Tuna-Noodles, One Pot
U
V
Veggie Pasta
W
X
Y
Z
Alfredo, Low Fat
1 1/2 cups low fat cottage cheese
3 tbsp low fat milk
1/2 cup red sweet pepper, chopped
1 clove garlic, minced
1 tbsp margarine
1/2 cup frozen peas
1/8 tsp salt
1/8 tsp pepper
8 oz. cooked and drained pasta
parmesan cheese
snipped fresh basil
In a blender combine cottage cheese and milk, blend until smooth. In a 2 quart saucepancook red pepper and garlic in margarine until tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and stir until heated through (do not boil). Toss with pasta, sprinkle with parmesan cheese and basil. Serves 4
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Angel Hair Pasta with Creamy Mushroom Sauce
4 ounces angel hair pasta (capellini)
1-1/2 cups mushrooms sliced fresh
1 medium onion, chopped (about 1/2 cup)
1 tablespoon margarine or butter
1 3-ounce package cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons chives snipped
Preparation Instructions: Prep Time: 15 minutes
Cook pasta according to package directions; drain. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the margarine or butter till vegetables are tender. Stir in cream cheese, salt, and pepper. Cook and stir over low heat till cheese is melted. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately.
Nutrition Facts (per Serving): 234 calories, 27 g carbohydrates, 25 mg cholesterol, 11 g fat, 243 mg sodium Serves: 4
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Baked Ziti
1 28-oz. can crushed tomatoes
20 oz. fresh tomatoes, finely chopped
1 pound low-fat smoked sausage, sliced
1/4 cup minced parsley
2 tsp basil
1/2 cup fat free parmesean cheese
2 tsp garlic (a couple of fresh cloves, minced)
12 oz. fat free cottage cheese
1 pound pasta, penne rigate or cut ziti
8 oz. fat free mozzarella cheese (shredded)
Add first 7 ingredients together in bowl, stir until mixed. Cook pasta by directions on package, and rinse with cold water. Layer noodles, tomato sauce, cottage cheese, and cheese in a 9x13 inch pan. Bake at 350 for 30 minutes. Top with some Mozarella cheese, place in oven for about 10 minutes or until cheese melts. Serves 6. 276calories, 2 grams fat per serving
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Basil Alfredo with Chicken, Easy
1 tbsp olive or cooking oil
1 large onion, sliced
3/4 lb boneless, skinless chicken breast meat, cut into thin strips
1 cup milk
1 tsp dried basil leaves
1 3 oz. package cream cheese, cubed
1 7 oz. jar roasted red pepper, drained and sliced into thin strips (optional)
1/2 8 oz. package linguine, uncooked
1/2 cup grated parmesan cheese
In a large skillet over medium heat, heat oil; add onion. Cook until lightly browned, about 8 min, stirring occasionally. Add chicken, cook 5 min, stirring occasionally, or until thoroughly cooked. Stir in milk and basil; heat just to boiling. Reduce heat, add cream cheese and roasted pepper, stirring frequently until cream cheese melts and sauce is smooth. Keep warm. Meanwhile, cook pasta and drain. Stir parmesan cheese into sauce. Toss hot pasta and sauce. Serve immediately. Serves 6
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Basil Pesto, Italian
1/2 cup fresh basil leaves
1/2 cup pine nuts
1/4 cup fresh Italian parsley
1/4 cup fresh grated parmgiana cheese
2 large cloves of garlic, quartered
2 T olive oil, (extra virgin is best)
Freshly ground black pepper to taste
Combine all ingredients in the work bowl of a food processor fitted with the steel blade. Process to a fine paste. Taste and adjust seasonings if necessary. Serve over hot pasta and tomatoes or spread on French bread slices and broil. Makes about 1 cup.
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Beef Stroganoff, Low-Fat Not Quite
8 oz 99% Fat-free turkey breast
4 oz "No Yolks" brand extra broad noodles
1 13.25 oz. can pennsylvania Dutch mushrooms
1 5.75 oz. can "North American" brand brown gravy
1/2 tsp garlic powder
1/4 tsp seasoned pepper
Finely chop the turkey breast. In a non-stick pan sprayed with "Pam" or equivalent, cook the chopped turkey breast, mushrooms, gravy, and seasonings over medium heat for 10 minutes. In a pot, cook noodles until almost done, drain and add to the pan with the turkey. Cook 5 minutes.
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Cashew Alfredo
1 cup raw cashews (you may use almonds or sunflower seeds, but cashews are best)
3 cups water
3 tbsp corn starch
1 tbsp italian seasoning or basil
marjoram, rosemary, oregano, parsley to taste
1 tsp onion powder
1 tsp minced garlic
1 tsp salt, Celtic salt, or 1 tbsp Tamari
1/4 tsp pepper
Put cashews and 1 cup water in blender. Whiz until smooth. Add remaining ingredients and whiz until well blended. Transfer to pan and heat until thickened. You may add sauteed or steamed veggies of your choice (broccoli, celery, onions, carrots, zuccini, etc.) or eat plain sauce over whole grain pasta, such as corn, spelt, whole wheat, or quinoa pasta.
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Chicken and Pepper Pasta
8 ounces spaghetti
6 tbs chicken broth
1 medium onion, sliced
1 medium red bell pepper and 1 medium yellow bell pepper, both cut into strips
1 tsp minced garlic
1 pound boneless skinless ckicken breast halves, cut into 3.5x5 inch strips
1 tbs fresh tarragon or 1/2 tbs dried tarragon
1/4 tsp cracked black pepper
3/4 cup evaporated skim milk
1 cup shredded low fat mozarella cheese
1/4 cup grated Parmesan cheese
Cook spaghetti by package directions, drain, and keep warm. In a large skillet, heat chicken broth. Add onion, peppers, and garlic. Cook over medium-high heat 2-3 minutes or until done but still somewhat firm. Remove veggies. Set aside and reserve the juices. Add chicken strips, tarragon, and black pepper to skillet. Cook and stir 7-9 minutes or until chicken is done. Add the cooked veggies, evaporated skim milk, and the cheeses to the chicken mixture, stir well. Reduce heat to medium-low and cook until heated through, do not boil. toss the chicken mixture with the pasta and serve immediately. serves 6. 353 calories, 8g fat per serving.
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Chop Suey, American
1 pound very lean ground beef
1 large onion, cut into 1-inch chunks
3 medium bell peppers, mixed colors, cut into 1-inch chunks (1 each red, yellow, green)
3 or 4 salks celery, trimmed and cut into 1-inch chunks
1 large can "ready cut" tomatoes (or substitute whole tomatoes cut into chunks, but do not use crushed tomatoes or tomato sauce)
salt and pepper to taste
2 cups uncooked elbow macaroni
Brown ground beef in large skillet over medium heat, breaking up meat with a spoon. When most of the pink is gone, add the celery, bell pepper, and onion. Cover and steam for a few minutes, stirring occasionally to mix. Vegetables should remain slightly crunchy. Ad tomatoes, and season to taste. Cover and simmer until thoroughly heated, reduce heat. When veggies are steaming, heat water to cook macaroni, and cook according to package directions. When done, drain thoroughly and add to meat and veggies in skillet. Mix gently and correct seasoning. This should reaming fairly juicy. If too dry, add tomato juice, boullion, or just plain water. May be served topped with Monterey Jack or cheddar cheese, or as is with crusty, warm sourdough with lots of butter. Serves 4
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Dungeness Crab Lasagna
1 lb Ricotta cheese
1/4 cup Sour cream
1/2 cup Parsley, minced
1 lb Dungeness crab meat, picked over
1 tsp Salt
3 tsp Garlic, minced
Freshly ground pepper
1/2 lb Spinach lasagna noodles, fresh if possible
1 1/2 cup Bechamel sauce*
1 1/4 lb Mozzarella cheese, grated
1 cup Grated Parmesan cheese
Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan. Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon minced garlic and a generous amount of pepper, and set aside. Cook pasta in rapidly-boiling salted water, until is it three-quarters cooked. Remove from water and place in cold water until ready to use (drain very well before putting in baking pan). Add the remaining 2 teaspoons of garlic to the bechamel sauce. In the baking pan, layer the lasagna as follows: sauce, pasta, sauce, half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining Mozzarella and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover during the final 10 minutes to brown the top. This may be made ahead and reheated before serving. Serves 12. *See separate recipe for Bechamel Sauce. Shared and MM by Judi M. Phelps. [email protected] or [email protected]
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Elbow Pasta With Basil, Parsley, and Lime
4 ea Garlic cloves, chopped
4 tb Olive oil
1/4 c Basil, chopped
12 oz Small elbow-shaped macaroni
1/4 c Parsley, coarsely chopped
Grated rind, juice of 1 lime
Salt & pepper -=OR=- Cayenne, to taste
Heat the garlic in the olive oil until golden, then remove from the heat & add the basil. The basil should wilt in the hot oil & go bright green & glossy. Cook the pasta until *al dente* then drain. Toss with the garlic, basil mixture. Add the grated lime & the lime juice. Season with salt & pepper, or cayenne & serve immediately.
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Fancy Fettuccini with Goat Cheese and Garlic Butter, April's
1 pk fettuccini, cooked, drained, rinsed in warm water
1-2 cups cooked meat, bite size pieces
3/4 cup butter or margarine
3/4 cup goat cheese, crumbled
3 cloves garlic, minced
salt, pepper, italian seasoning, paprika to taste
Combine meat, butter, and garlic in large saucepan over medium. When butter has melted and garlic is fragrant, toss with remaining ingredients and heat through. Serve warm with bread and salad.
I made this using tri-tip and home-made pasta, but it would probably also be good with chicken or even shrimp, and might add things like cooked slivered carrots, broccoli florets, green onions, spinach, pine nuts, fresh parsley, red wine, substiture alfredo or tomato sauce for butter.
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Fettuccini Alfredo
1 (8 ouce) package fettuccini noodles
1 Tbsp. butter
2 cups milk
2 tbsp. corn starch mixed with a little cold milk
1 tsp. minced garlic
salt and pepper to taste
� tsp. celery salt
5 shakes Tobasco sauce
� cup fat free sour cream
� cup grated parmesan cheese
Cook pasta in large pot of boiling water. Drain. Meanwhile, heat milk and butter to boiling. Add cornstarch & milk mixture and boil till thickened. Stir in remaining ingredients and serve sauce over noodles. Makes 4 servings.
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Fettuccine Alfredo With Scallops And Peas
1 Tbs. extra virgin olive oil
1/2 lb. small scallops or shrimp
1 cup frozen peas , cooked
1/2 cup (1 stick) butter
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (9 oz.) fresh fettuccine , cooked as directed on package
Heat oil in large skillet over medium-high heat. Add scallops or shrimp. Cook and stir 2 to 3 minutes until done. Remove from heat to a large serving bowl. Add peas. Melt butter in a small saucepan over low heat. Slowly stir in cream. Add grated cheese and stir until completely melted and smooth. Stir in salt and pepper. Add cooked pasta to bowl with scallops/shrimp and peas. Pour sauce over pasta mixture and toss to coat evenly. Serve hot. Serves 2
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Fettuccine With Creamy Mushroom Sauce
12 oz. fettuccine
1/4 cup water
1 1/2 tsp crushed garlic
2/3 cup diced onions
3 1/2 cup sliced mushrooms (oyster, shitake,portobello, white, or brown)
6 tbs sweet wine (port or marsala)
6 tbs non-fat chicken or vegetable stock
1 1/2 cup non-fat or low fat evaporated milk (not condensed milk)
5 tsp flour
1/3 cup finely chopped chives or green onion tops
Cook pasta by package directions. Should be slightly firm, non gooey. Drain and set aside. In a non stick skillet heat water and saute garlic and onions until soft, about 5 minutes. Add wine and cook until reduced, another 3-5 minutes. Add mushrooms and continue to saute until mushrooms are soft andtender. Meanwhile, in a small bowl, combine stock, milk, and flour, mixing until dissolved. Add this mixture to the skillet and continue to stir often. Sauce may curdle initially, but continue to stir and simmer until thickened. Add the cooked fettuccine to sauce and toss until pasta is heated through.
Top with chives or onions. Serves 4-6 364 calories per serving for 6
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Galic Pasta, Patti's
1 pkg angel hair or vermicelli pasta, uncooked, broken into about 1 inch pieces
2 green peppers, diced and seeded
1/2 onion, diced
2 average cans diced tomatoes, I like the ones with added garlic or peppers
1 small can sliced black olives
1 pound raw sliced bacon, silced into maybe 1/2 to 1 inch pieces
salt, pepper, and garlic powder to taste
Cook bacon pieces in a large electric frying pan (may use very large skillet but it is more difficult) until almost done. Add green peppers and onions and continue cooking until it starts to soften and onions are turning transparent. Without draining or removing anything, carefully add broken up pasta, pour over canned ingredients WITHOUT DRAINING. Stir (helps to use a wooden spatula), getting bottom ingredients to the top as much as possible and breaking up chunks of pasta. When pasta begins softening, add seasonings to taste and stir through. Pasta is done when a piece removed and sampled is a bit firmer than cooked spaghetti. Do not overcook, or it will become one big blob. Do not use tomato paste, sauce etc in place of diced tomatoes. Do no use turkey bacon. It helps to put the lid on when cooking after stirring everything. If it is too dry, you may add a little tomato sauce or juice, or a little water, or another can of olives. If you're looking to make it a bit healthier, you may cut out half the bacon. Also good with added shredded leftover chicken, chopped peppers, or italian seasonings.
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Garlic Stuffed Jumbo Pasta Shells
1/2 kg Jumbo pasta shells, cooked and drained
6 tb Butter
6 Garlic cloves peeled finely chopped + little salt
6 tb Flour
2 c Milk
1 c Heavy cream
1/2 c Finely chopped parsley
6 Anchovy fillets,fine chopped
Cheese and Prosciutto Stuffing 500 g Ricotta cheese
250 g Cottage cheese
1/4 c Grated Parmesan
6 Thin slices prociutto, cut into very little squares
3 tb Chopped parsley
3 tb Chopped [fresh] basil
2 Egg yolks, beaten
Salt & pepper to taste
Melt the butter in a heavy-bottomed saucepan over low heat. Add the garlic and saute until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling add the flour. Return to the heat and cook, stirring constantly for two minutes. Do not let the flour color! Remove from the heat and add the milk and cream all at once. Immediatelt beat vigorously with a whip until smooth. Put the pan over medium heat add the parsley and anchovies. Cook, stirring constantly until the sauce has the constancy of heavy cream. Remove from the heat. Add salt and pepper to taste, Reserve uncovered. In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well. Stuff each shell with some of the cheese mixture. Using your fingers, press the long side of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe any excess of filling. Put about two cup of the sauce in the bottom of a baking dish big enough to hold all the 24 shells in one layer. Place the stuff shells in the dish, pour the remaining sauce over. Bake in a preheated oven at 375 F for 15 minutes. Serve at once.
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Herbed Macaroni Parmesan
8 oz Macaroni noodles
3 Tbsp Margarine
1/2 cup Grated Parmesan cheese (2 oz)
1 x Italian Plum Tomato, chopped
2 Tbsp Minced fresh Basil (2 tsp dried)
2 Tbsp Chopped fresh Parsley
1 dash Freshly ground black pepper
Garnish: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets.
Variations: - add sauteed mushroom slices or your choice of steamed chopped vegetables.
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Kreplach With Several Fillings
Noodle Dough:
1/2 ts Salt
2 Eggs, slightly beaten
2 c Flour, unsifted (scant)
Chicken Filling:
2 c Cooked chicken, minced
1 tb Onion, minced
1 Egg
Salt and pepper to taste
Chicken Liver Filling:
2 c Broiled chicken livers
2 Eggs, hard boiled
1 Onion, small minced
Salt and pepper
1 tb Scmaltz chicken fat
Meat Filling:
2 c meat, Cooked and ground
1 Egg
1 tb Onion, minced
Salt and pepper
Cheese Filling:
2 c Cottage cheese, farmers, dry
3 tb Bread crumbs, fine soft
1 Egg
2 tb Onion, minced
Salt and pepper
Noodles:
(can use wonton skins instead of making the noodles)
Add salt to eggs, add eggs to flour. Mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin...well very thin. Cut into 3" squares.
Place one Tbsp of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup.
Fillings: These days I zap all the ingredients for each type of filling in the FP...leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each
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Linguine with Veggies and Scallops
1 1/2 lb linguine
1 lb sea scallops (sliced in half)
1 bunch broccoli rabe or substitute spinach
some asparagus spears, sliced in quarters
1/2 cup chicken broth
1/2 cup dry white wine
handful freshly chopped parsley and chives
fresh grated Parmesan
While boiling pasta in water, boil the broccoil rabe until tender (about 8 minutes). Drain. In a large skillet, heat up some olive oil and garlic...do not brown. Add broth..cook for 15 minutes on simmer to slightly reduce, add wine, cook again for another 5-8 minutes to reduce slightly. At this point, add a little flour to thicken. Throw in scallops, broccoli rabe, and asparagus. Cook for approx. 8 more minutes. Toss with pasta and top with parsley, chives, and Parmesan cheese. Feeds 4
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Mariner's Lasagne
1 lb Cod fillets(fresh or frozen)
2 tb Butter or margarine
1/2 c Chopped onion
1 c Chopped green pepper
1/3 c Chopped celery
2 Cloves garlic, crushed
2 tb Chopped green onion
1 tb Chopped fresh parsley
1 cn Tomato soup (10 oz.)
1 cn Tomato sauce ( 14 oz.)
1/3 c Chili sauce
1 c Water
1 cn Mushroom stems and pieces, (10 oz.) drained
1/4 ts Worcestershire sauce
1/4 ts Salt
Pinch each of oregano, basil, Italian seasoning, and white pepper
1/2 Bay leaf
1 t Granulated sugar
9 Lasagne noodles
2 c Shredded mozzarella cheese
Poach fillets in small amount of salted water for about 2 minutes, or longer if frozen; drain and remove any bones. In large saucepan, melt butter. Add onion, green pepper, celery, garlic, green onion and parsley; saute until tender. Add tomato soup, tomato sauce, chili sauce, water, mushroom stems and pieces and Worcestershire sauce. Add seasonings and sugar. Bring to boil and simmer for 1 hour. Meanwhile, cook noodles in salted boiling water until tender but firm; drain. In 13 x 9 inch greased ovenproof dish or in individual baking dishes, arrange layers as follows: sauce, noodles, sauce, noodles, fish, sauce, noodles an sauce. Top with cheese. Bake in 375�F oven for 30 minutes. Makes 6 servings Source: Canadian Living
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Mediterranean Pasta Salad
1 pound package pasta (any shape will do - we like the bowties)
cherry tomatoes
cucumbers
3/4 cup ranch dressing
1/2 cup plain yogurt
crumbled feta cheese
dried dill weed
Cook pasta according to package directions; drain and cool. Cut cherry tomatoes in half; slice cucumber, then cut slices in 1/2. Useas many tomatoes and cucumber slices to your preference. In a small bowl, mix together the ranch dressing and plain yogurt. In a serving bowl, mix pasta, veggies and dressing. Add dill weed (to taste) and stir together. Just before you are ready to serve, stir again and add feta cheese on top. Fabulous!
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Noodles In Fairy Butter
4 Egg Yolks, hard-cooked
1/2 Cup Sugar
1/2 Cup Sweet Butter, softened
1 Tsp. Dried Thyme*
1 Tsp. Dried Sweet Basil*
2 Tbsps. Orange Flower Water
1 Pound Noodles, cooked
1 Orange, sliced
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat them with a golden-yellow color. Garnish with orange slices. * whenever possible, I use fresh rather than dried herbs Recipe By : Janet Morrissey
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Pasta Alla Carbonara with Asparagus
2 cups 1 inch pieces asparagus or one 10 ounce package frozen cut asparagus
3 slices turkey bacon or bacon, sliced crosswise into thin strips
1 clove garlic, minced
1 cup evaporated skim milk
1/4 cup egg product
8 ounces dried fusilli, spaghetti, or fettuccine
2 tsp margarine
1/2 cup freshly grated pecorino or Parmesan cheese
1/4 cup snipped fresh parsley
freshly ground black pepper
In a small saucepan cook asparagus in a small amount of boiling water for 4-6 minutes or until crisp tender. (Or cook the frozen asparagus according to package directions) Drain and set aside.
In a small nonstick skillet cook bacon and garlic until bacon is crisp. Drain on paper towels, set aside. In a medium bowl stir together milk and egg. Set aside. Cook pasta, darin well. Return to hot kettle. Immediately pour the egg mixture over the pasta. Add the margarine. Heat and stir mixture over medium-low heat for 5-6 minutes or until mixture thickens and pasta is well coated. Add asparagus, cooked bacon mixture, cheese, and arsley; toss until combined. To serve, transfer pasta to a large serving dish. Sprinkle with black pepper. Serves 4 From Better Homes and Gardens free recipe cards
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Pasta and Garden Vegetable Alfredo
1 package Farmhouse brand noodles and sauce mix for fettuccine Alfredo
1 1/3 cups hot water
2/3 cup milk
3 tbsp butter
1 cup frozen broccoli, red peppers, onions, and mushrooms
1 cup 1/2" strips fully cooked ham*
2 tbsp fully cooked parsley
Heat noodles, Sauce mix, hot water, milk, butter, and frozen vegetables to boiling in a 2-quart saucepan, stirring occasionally. Reduce heat, simmer uncovered 10 to 12 minutes, stirring frequently, until tender. Remove from heat. Stir in ham and parsley. Let stand 5 minutes or until sauce is as thick as you'd like. 4 servings * 1 cup chopped cooked chicken can be used instead
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Pasta and White Clam Sauce
8 oz. spaghetti or linguine, fresh or dried
7-oz. can minced clams, drained (liquid reserved)
1/4 pint (4 oz..) heavy whipping cream
2 tbsp margarine or butter
1 clove garlic, minced
1 tbsp all-purpose flour
1/4 tsp pepper
1-2 tbsp chopped parsley, fresh or dried
Fresh parsley sprigs (optional)
Freshly grated parmesan cheese
Cook pasta al dente. Meanwhile, mix reserved clam juice and whipping cream to make 1 cup. Melt margarine or butter in saucepan over moderate heat. Add garlic and saute 30 seconds. Add flour and saute one additional minute, stirring constantly. Add clam juice/whipping cream mixture and pepper. Bring to a boil, stirring constantly. Lower heat. Simmer 3 minutes. Stir in clams and parsley. Serve over drained pasta. Sprinkle with parmesan cheese. If desired, garnish with fresh parsley sprigs. Serves 2.
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Pasta Salad, Mom's
1 package medium shell pasta, cooked, drained, rinsed, and cooled
2 green peppers, cut into small squares
1 package pepperoni (4 rows, about 6 inches long) cut into halves or quarters
1 small can sliced black olives, drained
1 small bottle italian salad dressing
Mix all ingredients, salad dressing to taste. Chill about 1 hour before serving. Easy adaptations: creamy salad dressing, add yellow or red peppers, cheese, or use chopped ham instead of pepperoni.
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Pasta Salad, Sally's
1 8 oz. box seashell macaroni
broccoli flowerettes
small can of black olives, sliced
small zucchini, sliced thin
1 package fake crab meat
8 oz. cooked small shrimp
1 cup grated cheddar cheese
Aunt Jane's crazy salt to taste, or salt and pepper
Mix all well and add dressing
Dressing:
1/2 cup mayonnaise
1/2 cup Italian dressing
Serves 4-6
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Pasta Shells Stuffed with Fresh Goat Cheese, April's
8 cups fresh goat milk
strained juice from 2 lemons
1 package barilla large pasta shells
1 egg, beaten
1 package frozen spinach, thawed and drained
1/4 cup pine nuts, chopped (optional)
minced fresh herbs, such as parsley, thyme, oregano
salt, pepper to taste
1/4 cup parmesan cheese, divided
1 jar spaghetti sauce 1/2 cup shredded mozarella or monterey jack cheese(optional)
In a large, stainless steel pot heat milk over medium to 185 degrees, stirring frequently to prevent scortching. Remove from heat and stir in lemon juice. When milk is well curdled, strain through collander lined with a double thickness of cheesecloth, cut long enough to hang over ends. Allow to cool until you can handle it, then twist ends of cheesecloth and squeeze out excess whey. Place bundle back in collander, place over a bowl in the fridge for 4-8 hours.
Heat oven to 350. Cook pasta shells according to instructions on box. Drain and rinse carefully to avoid sticking together. Mix together crumbled goat cheese, beaten egg, spinach, pine nuts, herbs, salt and pepper, and about half the parmesan cheese. Stir well. Use this mixture to stuff pasta shells, placing stuffed shells into 9x13 pan. Drizzle with spaghetti sauce, being careful not to completely drown shells. Sprinkle with remaining parmesan cheese and mozarella or monterey jack cheese. Bake until heated through, about 30 minutes.
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Pasta Stir-Fry, Italian
8 oz. linguine, cooked
1 med zucchini, sliced
1 med onion, chopped
2 med tomatoes, peeled, seeded, and chopped
1/4 cupfresh parsley
1 tbs olive oil
2 large garlic cloves, pressed
1 tsp dried basil
1 tsp dried oregano
1/8 tsp salt
1/8 tsp ground black pepper
1/4 cup grated parmesean cheese
Cook pasta according to package directions. Keep warm. Heat olive oil in stir-fry skillet. Add garlic and stir-fry for 15 seconds. Add zucchini and onion, and stir-fry 2-3 minutes until crisp tender. Add tomatoes, parsley, and seasonings to skillet. Gently stir 1-2 minutes until thoroughly heated. Remove from heat. Stir in warm pasta and Parmesean cheese. Serve immediately. Serves 6. Approx 138 calories, 4 g fat per serving
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Roasted Garlic Penne Putanesca (or JT's "You'll be safe from the vampires Pasta to Die For")
1 lb. Pasta (your choice, but Penne works well)
Salt & Pepper to Taste
1/4 lb. butter
Oregano to Taste (and any other "Italian" type herbs/spices you enjoy)
12 cloves garlic, minced
Parsley to Taste
1 cup heavy cream
4 Roma tomatoes (plum/Italian, etc.), seeded & chopped
1 cup Marinara sauce
2 heads roasted garlic
Grated Parmesan cheese (optional)
Cook pasta according to package directions (al dente is best). In a pan melt butter, add fresh garlic and saute about 2 minutes on medium heat. Add cream & whisk vigorously; reduce heat and add roasted garlic, herbs and seasonings, continue to whisk. Next add tomatoes and Marinara sauce, heat through. Place pasta in a bowl & toss with sauce. Add Parmesan cheese if desired.
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Roased Vegetable Lasagne, April's
1 package Barilla lasagne noodles, uncooked
zucchini, about 3 small
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
about 2 cups sliced mushrooms
1/2 onion, quartered and sliced
2 jars Enricos (or favorite mild flavored, non-chunky) pasta sauce
1 pkg soft tofu (may use ricotta cheese instead)
1-2 1/2 cups shredded mozarella cheese, may use part or all monterey jack
1/4 cup grated parmesan cheese
4 tbsp olive oil (approximate)
about a half tsp each: italian seasoning and parsley
dash of: salt, pepper, garlic powder, seasoned salt, etc
Seed, wash, and slice all vegetables. Do not peel! In a freezer bag, mix oil with herbs and seasonings to taste. This is highly variable, add whatever you really like to this mix, above herbs and seasonings are only a selection of suggestions. If you're cautious, try just adding a couple tsp italian seasoning and leaving it at that. Put vegetables into bag, fill with air, seal well, and give it a good shaking to coat veggies in oil and seasonings. Heat oven to 350, and spread veggies onto a cookie sheet. You can really use any pan you like, and may have to use a couple to get them in a single layer, but you can go it batches to save on dirty dishes. Roast veggies until crisp tender, about 20 minutes but it's really your call how tender you want them. They'll get a bit more done later.
In a rectangle baking dish (I prefer glass) pour a small amount of pasta sauce to cover bottom. Top with a layer of UNCOOKED noodles, then a layer of veggies. Add some more sauce, and another layer of noodles. On that layer, crumble tofu, sprinkle with a bit of the cheeses and top with a dribbling more sauce. Add another layer of noodles, and keep alternating until you use up ingredients. End with a layer of noodles, then cover completely in sauce. Cover sauce completely in cheeses, topping with a sprinking of parmesan. Cover with foil and bake at 350 about 40 minutes, remove foil and bake another 10 or so to make cheese nice and bubbly. Serve with salad and garlic bread. For awesome garlic bread, mix 1 cup Best Foods Mayonnaise (do NOT use reduced fat!), 1/2 cup parmesan cheese, 1 tsp garlic powder. Spread on split french bread and bake until edges are golden. Sounds wierd, but it's really good.
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Shrimp Pasta Salad, Diane's
1/2 cup mayonnaise
1/4 cup Italian dressing
1 tbsp webers mustard
2 tbsp graetd cheese, whichever you prefer. Cheddar works well
8 oz. elbow macaroni, cooked, rinsed, and drained
8 oz or more small fresh shrimp NO cans, fresh.
1/4 cup chopped green olives
1/2 cup green pepper, chopped
1/2 cup tomato, chopped
1/4 cup green onions, sliced
to taste or 1/4 cup sliced pepperoini
2 hard boiled eggs
Combine mayonnaise, Italian dressing, mustard, and cheese in a large bowl; blend together. Add rest of ingredients except eggs, toss gently to mix. Cover, refridgerate at least 2 hours or best when made the night before. Decorate with eggs just before serving.
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Southwest Baked Pasta and Cheese
4 cups (8 ounces) bow-tie pasta
Canned Tomatoes: 1 can (14 1/2 ounces) cut, peeled tomatoes
Canned Soup: 1 can (10 3/4 ounces) cheddar cheese soup
Canned Chiles: 1 can (7 ounces) diced green chiles
3/4 cup shredded sharp cheddar cheese, divided
1/4 cup 2% milk
1/4 cup sliced green onions
1 teaspoon chili powder
1 cup crushed tortilla chips
Heat oven to 375�F. Cook pasta as package directs. Drain and set aside. Meanwhile, in large bowl, mix remaining ingredients except 1/4 cup of cheese and tortilla chips. Add pasta to bowl. Mix to blend thoroughly. Transfer to 2-quart shallow baking dish; level top. Sprinkle with remaining cheese. Bake in center of oven about 20 minutes until bubbly. Sprinkle top with tortilla chips. Bake 5 to 10 minutes longer, until lightly browned. Servings: 4 to 6 Prep Time (min.): 60
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Spaghetti, Fried
2-3 cup minimum cold leftover cooked spaghetti
4 tbsp minimum oil for frying
1-2 tsp Kikiman soy sauce
Heat oil in a large frying pan over about medium heat. Add spaghetti and stir frequently until heated through. Be careful as any residual moisture on pasta may cause oil to spit. When pasta is softened, add soy sauce. Keep cooking until noodles begin to have crunchy parts, but not burned. You may need to adjust the heat, especially if you use an electric range to achieve this. I put these into a strainer and shake it a couple times to remove any excess oil, and sometimes blot with a paper towel. They're similar in flavor to chow mein, and can be used to make it if you add some sauted cabbage and carrot matchsticks, maybe some bean sprouts too.
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Stuffed Manicotti, Vegan
1 box manicotti shells, uncooked
1 onion, diced
2-3 cloves garlic, diced
Olive oil for sauteing
1 package of pine nuts
2 cups fresh chopped spinach
1 cup fresh chopped mushrooms
1 pint-sized jar cooked tomatoes, diced (keep with juice)
black pepper
Italian seasoning (oregano, parsley, basil)
Rosemary
dash of salt
1 quart of spaghetti sauce
Saute onion, garlic cloves, pine nuts, and mushrooms in olive oil. Add seasonings to taste. Mix sauteed items, spinach, tomatoes together (will be soupy). Stuff shells (uncooked) with mixture. Cover with spaghetti sauce. Cover pan with aluminum foil and bake at 350 for 35 minutes. Let stand of 10 minutes.
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Summer Pasta Salad, Meg's
1 1 lb. package Rotelle pasta
4 stalks celery
1 green bell pepper
1 red bell pepper
1 can whole olives (you choose size, to taste)
1 can of harts of palm, sliced into 1/4 inch slices
2-3 carrots, raw
2-3 oz. Feta cheese, crumbled
1 bunch green onions
Lite Italian Salad Dressing
Cook pasta in salted water according to package directions, while that is cooking chop up all the veggies in small bit size pieces and put in LARGE bowl. Add olives and Feta cheese. When pasta is done combine well. Add Italian salad dressing, salt, and pepper to taste. You can use any veggies that are in season or that you prefer. Mushrooms do not work well. A little vinegar or hot peppers adds a little kick.
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Summer Salad, Bea's
1 can (608 oz.) each of peas, sliced beets (cut into fourths), and sliced carrots (bite sized pieces)
1 package (1 lb) "shell" pasta, large, medium, or small
mayonnaise to taste
garlic powder, onion powder, and salt and pepper to taste
Cook pasta, let cool. Mix all ingredients together, and refridgerate until cold. The beets will turn the mayo red. If left overnight it may need more mayo.
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Tuna-Noodles, One Pot
3 cups water
8 oz. broad egg noodles
1 cup frozen mixed vegetables
1 10 3/4 oz. can condensed cheddar cheese soup
1 9 oz. can tuna, drained and flaked
1/2 cup milk
1/4 tsp pepper
In a medium saucepan, bring water to a boil; gradually add noodles. Cover, simmer 5 min, stirring occasionally. Add vegetables; cook 5 min longer. Stir in soup, tuna, milk, and pepper. Heat through.
Let stand several minutes. Serve. Prep time 15 minutes 265 calories, 17.53 g protien, 6 g fat, 35.17 g carbohydrate, 614 mg sodium
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Veggie Pasta
1 package Tri-color Rotini noodles
Frozen corn
Frozen peas
fresh carrots, sliced small
pepperoni-sliced into 4 quarters (for a main course, cook chicken in a skillet with lemon-pepper seasoning, lemon juice, and oregano, then slice it into bite sized pieces, omit pepperoni. Can also cook in Italian dressing)
1/4-1/2 Orange, red, green, and yellow peppers
1-2 chopped green onions
1-2 chopped celery stalks
small bottle (8 oz. minimunm) of Italian dressing
Cook pasta according to package directions, drain. Take frozen veggies and run them under cold water (do not cook frozen veggies). Slice remaining veggies and meat (pepperoni or chicken) and add all together with pasta and Italian dressing, to taste, approx. 1/2-3/4 of the bottle. Kraft Zesty Italian works well. Refrigerate at least 4 hours, it's best to make the day before and refrigerate overnight. Serves 4
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