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Post by freecharlie on Jan 7, 2018 20:26:27 GMT
I have a lot of pasta in my pantry. Looking for new pasta recipes. What are your favorite?
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,349
Location: Dallas Texas
Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Jan 7, 2018 20:45:27 GMT
Here is one the whole family loves! I have an Instant Pot version too if you have an IP.
Chicken Fajita Pasta Chicken, Mexican, One pot meals Makes 4 servings. ∙ Source Kevinandamanda.com INGREDIENTS
2 tablespoons olive oil 1 pound boneless, skinless chicken breasts 1 envelope (3 tablespoons) taco or fajita seasoning 2 cups diced onion (about 1 whole onion) 2 cups diced bell peppers (2-3 bell peppers) 3-4 cloves garlic, minced 2 cups low-sodium chicken broth ½ cup heavy cream 1 (10-oz) can fire roasted tomatoes 8 oz (about 3 cups) penne pasta ½ teaspoon salt DIRECTIONS
1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!
Sent from Paprika Recipe Manager
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,349
Location: Dallas Texas
Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Jan 7, 2018 20:46:53 GMT
I also love this one and it’s a one pot meal.
one-pot broccoli cheese orzo Italian, One pot meals Source Cherylstyle.com INGREDIENTS
3 Tbsp unsalted butter 3 Tbsp grated onion 1 1/2 cup orzo pasta 21 3/4 oz can chicken broth 3 Tbsp grated Parmesan cheese 1/2 cup sharp cheddar cheese 3 cups broccoli florets, chopped very small 1 1/2−2 Tbsp milk, if necessary chicken breast DIRECTIONS
1. Melt butter in a large skillet over medium heat. Once the butter has melted, add orzo then stir to coat the pasta in the butter. Cook the orzo for 2 minutes, stirring occasionally and allowing it to toast and become light golden brown.
2. Add onion then cook for an additional 2 minutes.
3. Add chicken broth to the skillet then stir the mixture until it comes to a bubble. Immediately reduce the heat to low then cover. Simmer the pasta on low, covered, for 10 minutes.
4. Remove the lid, add the broccoli florets then stir to combine. Most of the liquid should be absorbed by the orzo at this point, but there should be just enough liquid left to steam the broccoli. If the mixture is too dry, add 1−2 Tbsp of water. Cover the skillet and allow the broccoli to steam for 2 minutes.
5. Remove the lid, then add Parmesan and cheddar cheese, stirring until the cheese is melted and fully incorporated into the mixture.
6. Remove the skillet from heat and test the orzo for doneness. If the pasta is slightly undercooked, place the lid on the skillet and allow it to sit (off the heat) until it softens. If the mixture is too thick, add 1−2 Tbsp of milk to achieve the desired consistency.
7. Transfer to a serving dish and enjoy!
Sent from Paprika Recipe Manager
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tanya2
Pearl Clutcher
Refupea #1604
Posts: 4,414
Jun 27, 2014 2:27:09 GMT
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Post by tanya2 on Jan 7, 2018 20:52:44 GMT
my family's favourite is bowtie or fusilli pasta with mushrooms & bacon in an alfredo sauce. sometimes I use classico 4 cheese alfredo but if i have time i make my own (its easy!). in season i will add asparagus or sometimes broccoli
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Deleted
Posts: 0
Apr 18, 2024 8:16:38 GMT
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Post by Deleted on Jan 7, 2018 20:54:15 GMT
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Deleted
Posts: 0
Apr 18, 2024 8:16:38 GMT
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Post by Deleted on Jan 7, 2018 20:59:26 GMT
Here's 1 more that I created and my son wholeheartedly loved:
1 box bowtie pasta pesto sauce (jarred) sundried tomatoes, julienned (in oil) green olives grape tomatoes ricotta cheese red pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cook pasta (al dente). Drain it and put it back in the pot. Add a few tablespoons of the pesto sauce and mix well. You could either put all other ingredients in small dishes to add yourself, or add it all to the pasta. I add a large handful of the olives, a large handful of small grape tomatoes, about 1/2 cup of the sundried tomatoes (or more if you love them), and some red pepper. Mix it up and top the pasta dish with a scoop of ricotta on top. It's easy and delicious!!
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Post by malibou on Jan 7, 2018 21:13:17 GMT
Here's 1 more that I created and my son wholeheartedly loved: 1 box bowtie pasta pesto sauce (jarred) sundried tomatoes, julienned (in oil) green olives grape tomatoes ricotta cheese red pepper ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cook pasta (al dente). Drain it and put it back in the pot. Add a few tablespoons of the pesto sauce and mix well. You could either put all other ingredients in small dishes to add yourself, or add it all to the pasta. I add a large handful of the olives, a large handful of small grape tomatoes, about 1/2 cup of the sundried tomatoes (or more if you love them), and some red pepper. Mix it up and top the pasta dish with a scoop of ricotta on top. It's easy and delicious!! I make something very similar to this, except I use black olives instead of green and I add artichokes and cooked chicken.
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Deleted
Posts: 0
Apr 18, 2024 8:16:38 GMT
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Post by Deleted on Jan 7, 2018 21:16:35 GMT
Here's 1 more that I created and my son wholeheartedly loved: 1 box bowtie pasta pesto sauce (jarred) sundried tomatoes, julienned (in oil) green olives grape tomatoes ricotta cheese red pepper ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cook pasta (al dente). Drain it and put it back in the pot. Add a few tablespoons of the pesto sauce and mix well. You could either put all other ingredients in small dishes to add yourself, or add it all to the pasta. I add a large handful of the olives, a large handful of small grape tomatoes, about 1/2 cup of the sundried tomatoes (or more if you love them), and some red pepper. Mix it up and top the pasta dish with a scoop of ricotta on top. It's easy and delicious!! I make something very similar to this, except I use black olives instead of green and I add artichokes and cooked chicken. WOW--I used to add artichoke hearts to it too, but never chicken. I'd make this and then make a protein side.... Weird that we'd both come up with a crazy concoction like this!
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Post by malibou on Jan 7, 2018 21:26:35 GMT
This is our family's favorite. It is funny that we both "created" it.
My son recently decided he likes shrimp and wanted to know if it could be added to "The Pasta". I might try it.
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Deleted
Posts: 0
Apr 18, 2024 8:16:38 GMT
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Post by Deleted on Jan 7, 2018 21:31:56 GMT
Roasted sweet onion and butternut squash pancetta with asiago parm cheese.
I fix this with cheese ravioli but it is also good with angel hair pasta.
Roast butternut squash and onion for 30 min (coat in evoo, kosher salt, pepper)
Cook pasta. Crisp pancetta in evoo and then add in onion and squash. Add in cooked pasta and some of the cooking water. Mix well and season again to taste. Sprinkle on freshly grated parm asiago cheese.
It is a light dish that dh and I both love.
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Post by canadianscrappergirl on Jan 7, 2018 21:35:40 GMT
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Post by Lexica on Jan 7, 2018 21:38:54 GMT
Mine isn't a recipe really. It was something we loved from a local restaurant. Just pasta topped with a simple sauce made from sauteeing garlic, chopped broccoli bits, and sundried tomatoes in olive oil topped with grated parmesan cheese. I could have eaten it every day if it were not from the after-effects of the garlic.
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Deleted
Posts: 0
Apr 18, 2024 8:16:38 GMT
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Post by Deleted on Jan 7, 2018 23:25:55 GMT
Mine isn't a recipe really. It was something we loved from a local restaurant. Just pasta topped with a simple sauce made from sauteeing garlic, chopped broccoli bits, and sundried tomatoes in olive oil topped with grated parmesan cheese. I could have eaten it every day if it were not from the after-effects of the garlic. Lexica: This is another Italian staple!! Italians usually make this dish when they're low on ingredients! It's been made with just oil (&/or butter), garlic and then any tomatoes, and topped with parmesan cheese. My husband makes it the best. The broccoli bits sound like a good thing to throw in there! I'll have to try it.
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Post by leannec on Jan 8, 2018 1:36:05 GMT
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Julie W
Drama Llama
Posts: 5,209
Jun 27, 2014 22:11:06 GMT
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Post by Julie W on Jan 8, 2018 1:47:47 GMT
DD's favorite: Pesto Cavatappi (We actually use Oriechette to make this vs. Cavatappi, you can use most any pasta shape)
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Post by christine58 on Jan 8, 2018 1:58:07 GMT
Mine isn't a recipe really. It was something we loved from a local restaurant. Just pasta topped with a simple sauce made from sauteeing garlic, chopped broccoli bits, and sundried tomatoes in olive oil topped with grated parmesan cheese. I could have eaten it every day if it were not from the after-effects of the garlic. Lexica: This is another Italian staple!! Italians usually make this dish when they're low on ingredients! It's been made with just oil (&/or butter), garlic and then any tomatoes, and topped with parmesan cheese. My husband makes it the best. The broccoli bits sound like a good thing to throw in there! I'll have to try it. I make something similar..only I add artichokes!!
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azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Jan 8, 2018 2:07:56 GMT
We do chicken alfredo but super easy, just cream and butter and lots of cheese. We also do a variation of Carbanara (Sp). It's like a lighter verision of Alfredo. It's just the pasta in a skillet with olive oil and parm cheese, we like to add chicken or bacon sometimes and then you can add a veggie if you want. Sometimes we'll just do the bacon and the cheese. And then top it with parm, browned garlic butter and green onion. It just depends on how hungry we are.That's probably our favorite. I'm HUGE pasta lover. I could live on it! Homemade Mac N Cheese, but I haven't not talked myself into doing it. I usually get it somewhere else. lol!
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Post by AussieMeg on Jan 8, 2018 2:11:43 GMT
I like Kevin and Amanda’s Spicy Sausage Pasta. Another favorite is one from a comfort food cookbook. I can’t find a copy of it on-line, so I will try to remember the ingredients: Rigatoni pasta 2 jars of char grilled vegetables (red and yellow peppers, eggplant, zucchini, tomatoes etc) 1 tub of mascarpone 1 jar of sun dried tomato pesto Baby bocconcini Prosciutto Basil Cook the pasta. Mix the vegetables, mascarpone and pesto together. Stir the sauce through the pasta. Put into a casserole dish. Put baby bocconcini and prosciutto over the top. Grill (broil) until cheese has melted. Sprinkle with basil and serve. Another favorite is one that DSO makes, so there isn’t a recipe: Cook onion, bacon and garlic. Add mushrooms. Add cream and parmesan. Cook until parmesan has melted. I don't have any quantities, just use enough to suit your own taste. Another favorite (I have a lot of favorites LOL!) is using the sauce from this recipe: Chicken with Basil Cream Sauce. You can make the sauce for chicken schnitzel and also for pasta. I usually add some cornflour (cornstarch) to thicken it up a bit. And lastly, this is a really simple one that I make for a quick and easy dinner for myself if the others are having boring bolognese: Cream cheese, sour cream, tomato or basil pesto - that's it! Easy, fattening and delicious.
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eleezybeth
Pearl Clutcher
Posts: 2,784
Jun 28, 2014 20:42:01 GMT
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Post by eleezybeth on Jan 8, 2018 2:17:49 GMT
One pot wonder cajun pastaThis is our go to meal probably at least once a week. Sometimes we switch it up and do sausage or ham or prosciutto. If you make this recipe, I think the liquid measurements are off and encourage you to add at least a 1/2 cup more broth, 1/2 cup more milk and I add some cream towards the end.
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Post by Merge on Jan 8, 2018 2:26:36 GMT
My family loved this: Slow Cooker Chicken Cacciatore I modified it for the Instant Pot and cooked on high pressure for 10 minutes. I cooked half a box of whole wheat spaghetti on the side and stirred it in after the chicken was done, and let it all simmer in the Instant Pot for 5 minutes or so. It was really good and super easy!
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Post by christine58 on Jan 8, 2018 16:05:30 GMT
I also love this one and it’s a one pot meal. one-pot broccoli cheese orzo Italian, One pot meals Source Cherylstyle.com INGREDIENTS 3 Tbsp unsalted butter 3 Tbsp grated onion 1 1/2 cup orzo pasta 21 3/4 oz can chicken broth 3 Tbsp grated Parmesan cheese 1/2 cup sharp cheddar cheese 3 cups broccoli florets, chopped very small 1 1/2−2 Tbsp milk, if necessary chicken breast DIRECTIONS 1. Melt butter in a large skillet over medium heat. Once the butter has melted, add orzo then stir to coat the pasta in the butter. Cook the orzo for 2 minutes, stirring occasionally and allowing it to toast and become light golden brown. 2. Add onion then cook for an additional 2 minutes. 3. Add chicken broth to the skillet then stir the mixture until it comes to a bubble. Immediately reduce the heat to low then cover. Simmer the pasta on low, covered, for 10 minutes. 4. Remove the lid, add the broccoli florets then stir to combine. Most of the liquid should be absorbed by the orzo at this point, but there should be just enough liquid left to steam the broccoli. If the mixture is too dry, add 1−2 Tbsp of water. Cover the skillet and allow the broccoli to steam for 2 minutes. 5. Remove the lid, then add Parmesan and cheddar cheese, stirring until the cheese is melted and fully incorporated into the mixture. 6. Remove the skillet from heat and test the orzo for doneness. If the pasta is slightly undercooked, place the lid on the skillet and allow it to sit (off the heat) until it softens. If the mixture is too thick, add 1−2 Tbsp of milk to achieve the desired consistency. 7. Transfer to a serving dish and enjoy! Sent from Paprika Recipe Manager Making this later and adding cooked shrimp...
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Post by llinin on Jan 9, 2018 13:09:14 GMT
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schizo319
Pearl Clutcher
Posts: 3,030
Jun 28, 2014 0:26:58 GMT
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Post by schizo319 on Jan 9, 2018 13:15:10 GMT
"Will it Skillet" mac and cheese (as posted to Budgetbytes.com) is my favorite pasta recipe. (I do add panko at the end and stick it under the broiler for a minute or two - not sure if that was recommended in the recipe or not).
I also like to make a pesto sauce with about 1/4 -1/2 cup of half and half and a few TBS of /pesto - it goes great with grilled chicken and it's really versatile (sometimes I add chopped tomatoes, leftover broccoli, zucchini, peppers, sautéed onion, etc.)
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Post by coloradocropper on Jan 11, 2018 5:33:53 GMT
Here is one the whole family loves! I have an Instant Pot version too if you have an IP. Chicken Fajita Pasta Chicken, Mexican, One pot meals Makes 4 servings. ∙ Source Kevinandamanda.com INGREDIENTS 2 tablespoons olive oil 1 pound boneless, skinless chicken breasts 1 envelope (3 tablespoons) taco or fajita seasoning 2 cups diced onion (about 1 whole onion) 2 cups diced bell peppers (2-3 bell peppers) 3-4 cloves garlic, minced 2 cups low-sodium chicken broth ½ cup heavy cream 1 (10-oz) can fire roasted tomatoes 8 oz (about 3 cups) penne pasta ½ teaspoon salt DIRECTIONS 1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside. 2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken. 3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy! Sent from Paprika Recipe Manager I made this and my family loved it! It's a recipe that my 14 year old can do to help out with meals. Thanks for a great recipe!
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PaperAngel
Drama Llama
Posts: 7,270
Jun 27, 2014 23:04:06 GMT
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Post by PaperAngel on Jan 11, 2018 12:12:23 GMT
Representing the culinary-challenged, I would simply heat different flavors of Bertolli organic sauce to top pasta & frequently serve as a side dish to proteins over the next week OR create a random sauce using veggies & spices on hand (& pray it's edible).
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Post by maryland on Jan 11, 2018 14:13:28 GMT
I like Kevin and Amanda’s Spicy Sausage Pasta. Another favorite is one from a comfort food cookbook. I can’t find a copy of it on-line, so I will try to remember the ingredients: Rigatoni pasta 2 jars of char grilled vegetables (red and yellow peppers, eggplant, zucchini, tomatoes etc) 1 tub of mascarpone 1 jar of sun dried tomato pesto Baby bocconcini Prosciutto Basil Cook the pasta. Mix the vegetables, mascarpone and pesto together. Stir the sauce through the pasta. Put into a casserole dish. Put baby bocconcini and prosciutto over the top. Grill (broil) until cheese has melted. Sprinkle with basil and serve. Another favorite is one that DSO makes, so there isn’t a recipe: Cook onion, bacon and garlic. Add mushrooms. Add cream and parmesan. Cook until parmesan has melted. I don't have any quantities, just use enough to suit your own taste. Another favorite (I have a lot of favorites LOL!) is using the sauce from this recipe: Chicken with Basil Cream Sauce. You can make the sauce for chicken schnitzel and also for pasta. I usually add some cornflour (cornstarch) to thicken it up a bit. And lastly, this is a really simple one that I make for a quick and easy dinner for myself if the others are having boring bolognese: Cream cheese, sour cream, tomato or basil pesto - that's it! Easy, fattening and delicious. I forgot about them! I used to go on to their site for recipes, then it seemed like they became more of a travel blog, and for some reason, my computer doesn't like their site (always had issues when I was on their blog and plain chicken blog) so I stopped looking at their site. I will have to try again! I love their crispy shrimp pasta! Are they travel writers?
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Post by Anne-Marie on Jan 11, 2018 18:07:09 GMT
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pinklady
Drama Llama
Posts: 5,477
Nov 14, 2016 23:47:03 GMT
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Post by pinklady on Jan 11, 2018 18:13:36 GMT
My easy go-to pasta dish is steamed veggies over bow tie pasta with pepper jack cheese sprinkled over the top. I use frozen cauliflower, broccoli, corn and red bell pepper.
It’s fast and filling.
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Post by jumperhop on Jan 11, 2018 19:52:08 GMT
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Post by maryland on Jan 12, 2018 1:29:57 GMT
Thanks! I was looking at your recipes this morning and the beef skillet looked good! We made it for dinner tonight and used ricotta cheese (my family likes feta, but not me as much and we love ricotta). It was so good! I had two servings and would have had more but didn't want to eat it all. I can't stand to cook, but when I see a new recipe that looks good and is easy, I enjoy it!
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