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A collection of selected
romantic pasta dishes recipes.
Strawberry Pasta
Ingredients:
1 pint fresh
strawberries
1/2 lb. spaghetti
1/4 cup grated Parmesan
cheese
2 tablespoons butter
1/4 cup heavy cream
mint sprigs for garnish
Preparations:
1. Purée strawberries in
blender. Drain to remove seeds.
2. Cook spaghetti according
to package. Drain and toss with cheese.
3. Heat butter and cream in
a small saucepan.
4. Place pasta in a
sealable container, then add strawberries, followed by the butter
sauce.
5. Serve with additional
cheese and garnish with mint, if desired.
Herbed Spaghetti
Squash with Mozzarella
Ingredients:
1 1/2 pounds spaghetti
squash
2 tablespoons unsalted
butter, cut in bits
2 1/2 cloves garlic,
peeled and halved
2 ounces mozzarella
cheese, smoked or plain, cut into 1/4 inch cubes
1/2 cup packed finely
shredded basil leaves
Preparations:
Preheat oven to 375F. Halve
squash lengthwise. Scoop out and discard seeds. Place cut side up in
baking pan; add butter and garlic to hollow centers. Sprinkle with
dash of salt and pepper. Cover tightly with foil; bake 1 1/2 hours
or until very tender. (To microwave: With fork, pierce whole squash
several times. Place in glass baking dish. Cook in HIGH 18 minutes,
turning squash every 4 minutes. Let stand 5 minutes. Place butter in
small glass bowl; melt on HIGH 30 seconds. Add garlic; cook on HIGH
1 minutes; with fork, mash. Halve squash lengthwise; seed.)
Remove squash from oven;
discard foil. With fork, transfer garlic to small bowl; mash. With
fork, comb squash strands into large bowl. Add mashed garlic, cheese
and basil; toss. Season to taste with additional salt and pepper. If
desired, sprinkle with freshly grated Parmesan cheese.
Makes 2 Servings.
Angel Hair Pasta with
Fresh Tomato Sauce
Ingredients:
3 teaspoons olive oil
3 teaspoons garlic
cloves, minced
1 1/2 pounds tomatoes,
very ripe, coarsely chopped, liquid reserved
1/4 cup coarsely
chopped fresh basil
1 1/2 tablespoons red
wine vinegar
1/16 teaspoon salt
8 ounces angel hair
pasta
fresh ground black
pepper
freshly grated Parmesan
cheese
Preparations:
Heat 1 tablespoon oil in
heavy small skillet over medium low heat. Add garlic and stir for 3
minutes, do not brown.
Transfer to large
non-aluminum bowl. Mix in tomatoes and liquid, remaining tablespoon
of olive oil, basil and vinegar. Add dash of salt and freshly ground
pepper to taste. Let stand 6 hour or refrigerate overnight.
Just before serving, cook
angel hair pasta in large amount of boiling water until just tender
but still firm to bite.
Drain well; transfer to
large bowl. Add sauce and toss. Serve with Parmesan cheese.
Makes 2 Servings.
Basic Fettuccine
Alfredo
Ingredients:
1 1/2 cups cooked
fettuccine
1 1/2 tablespoons
unsalted butter
1/2 cup heavy cream
1/3 cup finely shredded
Asiago or Parmesan cheese
1/8 teaspoon pepper
Preparations:
Cook fettuccine according
to directions, drain. In a pan, slowly cook 2/3 cup cream and butter
until thickened. Ad fettuccine, remaining cream and cheese, pepper
to taste. Stir until fettuccine is coated, sauce thick. Serve
immediately.
Makes 2 Servings.
Ham and Asparagus
Pasta
Ingredients:
3/4 pound asparagus,
fresh or frozen (10 oz. pkg.)
32 ounces canned stewed
tomatoes, cut up
1 tablespoon dried
parsley flakes
1/2 teaspoon dried
crushed basil
1/2 teaspoon dried
crushed oregano
1/8 teaspoon ground red
pepper, (optional)
1 cup evaporated skim
milk
10 ounces multicolored
pasta
6 ounces lean cooked
ham, cut into bite size strips
1 cut into strips green
or red bell pepper
grated Parmesan cheese,
(optional)
Preparations:
Snap off and discard the
woody bases from the fresh asparagus, if using. Bias-slice the
asparagus into 1-inch pieces. (Or thaw and drain the frozen
asparagus.)
FOR SAUCE, in a medium
saucepan combine stewed tomatoes, parsley, basil, oregano, and
ground red pepper, if desired. Bring to boiling. Simmer the sauce,
uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring
occasionally. Add the evaporated milk all at once, stirring
constantly. Heat mixture through; do not boil.
Meanwhile, prepare pasta
according to package directions EXCEPT add the asparagus, ham and
sweet pepper to the boiling water during the last 4 minutes of
cooking time. Drain pasta and vegetables.
To serve, place pasta
mixture on a serving platter. Spoon the sauce over the pasta. Serve
with Parmesan cheese, if desired. Serve at once. Save leftovers for
lunch the next day.
Makes 4 Servings.
Linguini With Clam
Sauce
Ingredients:
4 ounces bottled clam
juice
1/8 teaspoon powdered
saffron
1 1/2 tablespoons
unsalted butter
4 ounces sliced fresh
shiitake mushrooms
1/2 cup minced
scallions
1 1/2 teaspoons tomato
paste
4 ounces picked, medium
chunk crab meat
1 teaspoon minced fresh
tarragon
4 ounces linguini
Preparations:
Combine clam juice and
saffron in a small bowl-mix well. Heat butter in a skillet, over a
medium flame. Add mushrooms, heat and stir for 3 minutes. Add tomato
paste and half of the scallions-mix well. Add the saffron mixture.
Bring just to a boil, reduce heat, and simmer for 2 minutes add crab
and tarragon. Simmer until heated through. Meanwhile, cook linguini
in boiling salted water. Drain, rinse in hot water, and drain well.
Return to pot. Add crab mixture-toss gently to mix well. Transfer to
a serving platter. Garnish with the remaining scallions. Serve hot.
Makes 2 Servings.
Pasta with Meat Sauce
Ingredients:
3 teaspoons olive oil
8 ounces beef ground
round
1/2 cup minced onions
2 tablespoons minced
garlic
2 tablespoons finely
minced flat-leaf parsley
1/2 teaspoon crumbled
dried basil
1/2 teaspoon crumbled
dried oregano
1/2 teaspoon sweet
paprika
14 ounces drained,
minced plum tomatoes
1/2 cup tomato sauce
1/4 cup red wine
8 ounces hot cooked
pasta
1/2 cup shredded
Parmesan cheese
Preparations:
Heat oil in a large
skillet, over a medium flame. Add ground beef, heat and stir to
break up chunks, until browned. Remove with a slotted spoon, set
aside. Add onions and garlic to the skillet. Heat and stir for 5-6
minutes. Add parsley, basil, oregano, and paprika. Heat and stir for
2-3 minutes. Return beef to the skillet-stir. Add tomatoes, tomato
sauce, and wine. Bring to a boil, reduce heat, and simmer for 30
minutes. Combine pasta, sauce, and 3/4 cup grated cheese-toss to mix
well. Arrange onto a heated serving platter. Serve hot, with
additional parmesan cheese to the side.
Makes 2 Servings.
Rancher's Pasta
Ingredients:
1/2 package(s) Sonoma
dried tomato halves
8 ounces fettuccine
1/4 to 1/2 cup olive
oil
2 clove(s) garlic,
minced
1/2 cup pitted black
olives
1/2 teaspoon oregano
salt and pepper, to
taste
4 ounces grated cheese
Preparations:
Soften dried tomato halves
in boiling water for 2 minutes. Drain; slice into strips. Cook pasta
according to package directions. Meanwhile heat oil over medium heat
in large skillet. Add garlic; saute for a couple of minutes. Add
olives, tomatoes and oregano. Salt and pepper to taste. Drain pasta.
Add ingredients from skillet and grated cheese. Mix until well
blended.
Makes 2 Servings.
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