Archive for Pasta

Fresh Tomato Herb Pasta

August 3, 2010 · Filed under Nutritious meals for kids, Pasta · Tagged , , ,

Don’t under-estimate the taste and flavor of a Tomato, Tomato is one of the most undermined vegetable/fruit, Its almost always used as a base sauce in a dish or curry but rarely do we hear anyone say wow this curry tastes yummy because of the tomato. Tomatoes are very rich in Vitamin C and Vitamin A and they’re a Dieter’s food as they have very minimal calories. Tomatoes come in many colors, shapes and each variety has a unique taste. Since you can find all sorts of tomatoes in summer, this is a great time to use this fruit in a variety of ways. Toss it with some olive oil, herbs and garlic and add it to pasta and you get a refreshing and delicious summer pasta ready to eat in minutes.

FRESH TOMATO HERB PASTA

INGREDIENTS
10 to 12 ripe plum tomatoes
2 medium garlic cloves, minced
Handful of fresh herbs (when chopped, about 1/3 Cup is needed) best choices are parsley, basil, oregano & mint
1/2 teaspoon hot red pepper flakes (omit when making for kids)
1/4 cup extra virgin olive oil
Salt
Freshly ground black pepper
1 pound dried pasta of choice
Parmesan or Pecorino cheese

SERVES
4

PREP TIME
15 minutes

COOK TIME
10 minutes

DIRECTIONS

Chop tomatoes coarsely, removing core end. Combine the tomatoes, garlic, fresh herbs, olive oil, hot pepper, salt and pepper. Let sit at least 30 minutes or up to 6 hours to allow flavors to blend. Just before serving, cook the pasta until it is al dente. Drain and mix immediately with the sauce. Serve at once, offering the fresh grated cheese to top.

Variations: You could change the taste of this dish by simply adding some chopped capers and olives. To make this pasta dish a complete meal, you could top it with fresh grilled tuna or chicken. For 4 people, use a tuna steak of about 1 1/2 pounds in size. Lightly grill so that some pink remains, and cut into 1 1/2 inch cubes. Top the prepared pasta dishes with the tuna, and sprinkle on some crumbled feta cheese instead of the parmesan.

CREDIT
italianfoodforever.com

Leave a comment »

Fusilli with Spinach and Asiago Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , ,

FUSILLI WITH SPINACH AND ASIAGO CHEESE

INGREDIENTS
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve

CREDIT
Giada Laurentiis

Leave a comment »

Penne with Butternut Squash and Goat Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , , , ,

Even if you have never had butternut squash or liked it, give this one a shot- this is a real winner in terms of taste as well as texture. Roasting butternut squash caramelizes and brings out the sweetness of this vegetable, the texture is also completely changed. The tang in the goat cheese compliments the sweetness of the squash and the basil adds a vibrant color and flavor and the toasted walnuts add a nice crunch to the bite….Yummy!!!

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

INGREDIENTS
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

SERVES
4-6

PREP TIME
10 minutes

COOK TIME
Roasting time for Butternut squash – 40-45 minutes
10-12 minutes for the pasta

DIRECTIONS
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve

CREDIT
Giada at home

Leave a comment »

Fettuccini with Garden Vegetables and Greens

April 7, 2010 · Filed under Got to love them - Vegetables, Pasta · Tagged , , , , , ,

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

INGREDIENTS
Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

CREDIT
Rachel Ray

Leave a comment »

Pastina with Peas and Carrots

March 12, 2010 · Filed under Nutritious meals for kids, Pasta

I love this recipe from Giada at Home, On her show she made this for kids at her daughter’s first bday party.
I think its great not only for kids but also grown-ups.
I have tried this recipe with some changes, i added chopped garlic while sauting the onions just for a slight kick and on an occassions when i hav’nt had mascarpone cheese, i’ve substituted it with heavy cream.

PASTINA WITH PEAS AND CARROTS

INGREDIENTS
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Kosher salt
2 tablespoons chopped fresh basil leaves

SERVES
6 small servings

PREP TIME
5 minutes

COOK TIME
15 minutes

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

CREDIT
Giada Laurentiis from Giada at home

Leave a comment »

Rainbow Macaroni

March 11, 2010 · Filed under Nutritious meals for kids, Pasta

Whether it is Macaroni or any small pasta, kids seem to love it. I have used colorful vegetables cut into small sizes to go with the Macaroni. My daughter loves Macaroni and i had been on a lookout for a whole wheat version of it, surprisingly its quite rare to spot it and it took me to quite a lot of grocery stores before i found it, and so now i make macaroni for her as often as she wants me to.

RAINBOW MACARONI

INGREDIENTS
1 cup whole wheat Macaroni or Elbow pasta
1/2 red bell pepper chopped
1/2 zuchinni chopped
1/2 cup green peas
2 tbsp corn
1 tsp Extra virgin olive oil
1 tsp un-salted butter
2 tbsp grated Parmesan cheese

SERVES
2

PREP TIME
8 minutes

COOK TIME
15 minutes

DIRECTIONS

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions.

In a non-stick pan, add butter and olive oil and saute the vegies and cook on high flame for 4-5 minutes, add salt and pepper. Add the macaroni, take the pan off the heat and add some cheese.

This is best served hot .

Leave a comment »

Pasta with chicken and vegetables cooked in Pesto and Marinara sauce

March 8, 2010 · Filed under Nutritious meals for kids, Pasta

I have to say that this is my ON-the-GO recipe to go to when i know i literally don’t have time to cook, Its delicious, super nutritious, looks beautiful and kids love it. I made this last week for a picnic lunch and it was an instant hit. It does not take more than 20 minutes from start to finish, I have used this combination of vegies but go ahead and experiment and choose veggies that your kids like and you will be one happy Mom with the result. The pre-cooked chicken that i used was the frozen grilled breast strips, but you can use any leftover chicken from last night or even store-bought plain rotisserie chicken.

PASTA WITH CHICKEN AND VEGETABLES COOKED IN PESTO AND MARINARA SAUCE

INGREDIENTS
1/2 pound whole wheat pasta ( choose whatever you have, i have made this with Penne and even Fussili)
1 shallot chopped
1/2 carrot – cut into 1 inch cubes
1/2 red bell pepper – cut into 1 inch cubes
1/2 cup chopped green beans – 1 inch pieces
1 tbsp pesto
2 tbsp Marinara sauce ( choose store-bought or if you have home made)
1 cup diced cooked chicken
salt – as per taste, approx 3/4 tsp
1/2 tsp ground black pepper
1 tbsp Extra virgin olive oil
1/2 cup grated Parmesan cheese

SERVES
2-3

PREP TIME
5 minutes

COOK TIME
15 minutes

DIRECTIONS

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.

Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet, add the shallots and saute for about 2 minutes. Add the carrots, green beans and bell pepper and cook till a little soft, about 6-8 minutes. Add the cooked chicken and saute for two minutes, add salt and pepper and stir in the marinara sauce, cook for about 2 minutes and add Pesto and toss in the cooked pasta over medium heat, As the pasta absorbs the sauce, add the cheese and turn off the heat. Serve immediately

CREDIT
My lovely sis, who is an awesome cook and an even better Mom

Leave a comment »

Spinach Artichoke Whole-Wheat Penne

March 2, 2010 · Filed under Got to love them - Vegetables, Nutritious meals for kids, Pasta

This is my all time favourite pasta recipe. Its super quick and simple and just delicious to taste. I have even made this at my kids bithday party and surprisingly even kids who do not go near spinach have liked it. The sauce is creamy and really nice, the mint leaves give it a very unique taste..Try it and don’t be surprised if your child asks for more 🙂

SPINACH ARTICHOKE WHOLE-WHEAT PENNE

INGREDIENTS
1 pound whole-wheat penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
1 small bundle farm fresh spinach, stems trimmed
1 shallot, peeled and coarsely chopped
1/2 cup chicken or vegetable stock, just eyeball the amount
A handful fresh mint leaves
A handful lightly toasted slivered almonds
Kosher salt or freshly ground sea salt and black pepper
1 large clove garlic – peeled
A handful grated Parmigiano-Reggiano cheese

SERVES
4

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

CREDIT
Rachel Ray from 30 minute meals

Leave a comment »

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

March 2, 2010 · Filed under Fish, Pasta

The combination of Lemon, Basil, capers and spinach over Spahetti with Salmon is such a delicious combination, Its like a lemony salad. The capers give a really nice flavor to the Salmon, great flavor, super healthy, super easy!!!

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

INGREDIENTS
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
1 tablespoon capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
SERVES
4

PREP TIME
10 minutes

COOK TIME
10 – 12 minutes

DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in
each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

CREDIT
Giada Laurentiis

COMMENTS
I added spinach to the bowl of the garlic mixture before adding spagetti, the hot spagetti cooked the spinach a tad bit.
Also sprinkle some salt and pepper on salmon and lemon juice when done.

Leave a comment »

Asparagus and bell pepper with sun dried tomatoes over pasta

March 2, 2010 · Filed under Got to love them - Vegetables, Pasta

Asparagus is one of my most favourite vegetable and so i keep looking for recipes to use it in. In this recipe the sun dried tomatoes are the real star in terms of flavor but the asparagus with bell pepper provide beautiful color and a delicious taste to the dish.

ASPARAGUS AND BELL PEPPER WITH SUN DRIED TOMATOES OVER PASTA

INGREDIENTS

3 tablespoons extra virgin olive oil ( if available use the olive oil from the sun dried tomato bottle, it tastes better in this recipe)
2 chopped shallots
1 red bell pepper diced into 1- inch pieces
1/2 pound asparagus, cut into 1-inch pieces and blanched
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

SERVES
2-3

PREP TIME
5 -8 minutes

COOK TIME
10 – 12 minutes

DIRECTIONS

Heat the oil in a saucepan and saute the shallots for about 2 minutes, add the sun-dried tomatoes and the red bell pepper and saute for about 5 minutes, now add the asparagus, add salt pepper and red chilli flakes. Add thyme and some parsley, Now add the pasta and cook for 1 minute. Take the pan off the heat and add the parmesan cheese and cover the lid and serve after 5 minutes

Leave a comment »

« Previous entries
Next Page »