Lead

Jun 2 15 12:45 AM

Tags : :

image


Who does not love Pasta. either hot in a multitude of dishes or being used  in the most delicious salads pasta is one of the most versitile items in your pantry!
its a real favorite with children as well let alone us adults.

In a pinch, you can use most any kind of pasta with most any kind of pasta sauce. Would you turn down meaty, cheesy lasagna sauce poured over bow tie pasta? Of course not. But some types of pasta do pair better with certain types of sauce If you are really interested here is a link to a directory of pasta and also what its best used for  http://allrecipes.com/howto/pasta-types/



 image

http://www.food.com/recipe/kittencals-italian-tomato-pasta-sauce-and-parmesan-meatballs-71273

Do you rinse your pasta after boiling it, some people swear that thats what you have to do while others say don’t as the sauce sticks better to the pasta! What do you do? Do you make your own pasta? and if you do, can you share any recipes.  Making your own is something many of us would love to try but are a bit concerned in case it does not work out.

http://www.food.com/recipe/shrimp-scampi-with-pasta-alfredo-91665
http://www.food.com/recipe/tuna-pasta-119289
http://www.food.com/recipe/pasta-with-shrimp-and-wine-159032
http://www.food.com/recipe/seafood-pasta-sauce-31272

   
image

http://www.food.com/recipe/pasta-sauce-1-90414

Making your sauce its always a great idea to make a large batch at a time and freeze in portions, its not only cheaper to do it that way but very useful to have something in the freezer like a good pasta sauce when you are running late or are a bit too busy.

http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087
http://www.food.com/recipe/chicken-and-pasta-in-white-wine-garlic-sauce-104393
http://www.food.com/recipe/caesar-chicken-pasta-109536
http://www.food.com/recipe/lemon-garlic-chicken-over-angel-hair-pasta-22419


image
http://www.food.com/recipe/tomato-mushroom-pasta-19479

There are some great ways of using up leftover pasta, its great to add to salads, to serve as a snack lunch with a topping on it. Its great to throw left over pasta into soups after you have blended it or you can just freeze it to use another day. What do you do with your left over Pasta?


There are loads of healthy choices as well,

http://www.food.com/recipe/broccoli-and-garlic-pasta-117031
http://www.food.com/recipe/simple-pasta-with-parmesan-241627
http://www.food.com/recipe/penne-pasta-with-vegetables-55404
http://www.food.com/recipe/shrimp-scallop-ziti-86282
http://www.food.com/recipe/quick-macaroni-and-cheese-19957



Last but not least, we can'ty forget Pasta salads, great for buffets outdoort cooking, picnics or as a great side dish for loads of meals.


http://www.food.com/recipe/perfect-pasta-salad-27221
http://www.food.com/recipe/shrimp-louis-pasta-salad-43397
http://www.food.com/recipe/super-easy-pasta-salad-62907
http://www.food.com/recipe/super-easy-pasta-salad-62907
http://www.food.com/recipe/club-pasta-salad-218766


Please add your ideas, tips and specially your recipes here so we can all enjoy them and share our own as well.
 
Quote    Reply   

#1 [url]

Jun 2 15 2:14 AM

I think you did a great job of explaining all the pasta protocols.

Personally, for hot pasta dishes ... never throw out all the water you cooked the pasta in. Use some of it in the sauce.
Do, NOT put a spoon of sauce on naked pasta ... Add the pasta to the sauce so it coasts it.
For a warm pasta salad, add the dressing when the pasta is warm, so it soaks up all the flavor.
I do have a few exceptions where I cool the pasta first; then, add dressing. But, very few exceptions.

Love mixing warm pasta with cool greens and vegetables and grilled proteins. They can make a delicious main dish for dinner.

I am not a fan of heavy meat sauce with pasta; I prefer, a bit healthier lighter sauces. Although a good bolognese is quite decadent now and then as a treat.

My favorite are meatless dishes. Zucchini and walnuts, a creamy vodka tomato sauce, butternut squash sauce, spinach and ricotta sauce; and, I love a pea and roasted red pepper sauce with pasta too.

Bucattini pasta is one of my favorites. Bow tie, small penne, and corkscrew too. Fettuccine and angel hair. I'm am not a fan of the spiral or the tri color.
I do enjoy getting flavored pastas. Artichoke, spinach, kale, tomato, lemon garlic, mushroom, etc. Lots of flavors available these days.

Kim ~ Eat, Live, and Love! 

Quote    Reply   

#2 [url]

Jun 3 15 7:06 PM

kchurchill5 wrote:
I think you did a great job of explaining all the pasta protocols.

Personally, for hot pasta dishes ... never throw out all the water you cooked the pasta in. Use some of it in the sauce.
Do, NOT put a spoon of sauce on naked pasta ... Add the pasta to the sauce so it coasts it.
For a warm pasta salad, add the dressing when the pasta is warm, so it soaks up all the flavor.
I do have a few exceptions where I cool the pasta first; then, add dressing. But, very few exceptions.

Love mixing warm pasta with cool greens and vegetables and grilled proteins. They can make a delicious main dish for dinner.

I am not a fan of heavy meat sauce with pasta; I prefer, a bit healthier lighter sauces. Although a good bolognese is quite decadent now and then as a treat.

My favorite are meatless dishes. Zucchini and walnuts, a creamy vodka tomato sauce, butternut squash sauce, spinach and ricotta sauce; and, I love a pea and roasted red pepper sauce with pasta too.

Bucattini pasta is one of my favorites. Bow tie, small penne, and corkscrew too. Fettuccine and angel hair. I'm am not a fan of the spiral or the tri color.
I do enjoy getting flavored pastas. Artichoke, spinach, kale, tomato, lemon garlic, mushroom, etc. Lots of flavors available these days.

Thanks Kim you have some great tips, never thought to use t=some of the water in the sauce! one of our favorite dishes is just the simple arrabetta Penne. so quick, no meat but delicious - No for some reason spiral pasta is not liked much in our house, I use the small shells quite often in pasta bakes


Quote    Reply   

#3 [url]

Jun 3 15 11:28 PM

Ditallini (sp?) is also a favorite of mine. I love it in pasta salads and added to soups. It cooks so quick, it's nice for a quick side dish.

Pasta water is the best. The natural starch from the pasta tends to help thicken any simple sauce without adding any extra cheese or thickening agent.
----------------------------------------------
One of my favorite dishes uses a small penne or shell dish with ricotta and a few veggies.
1 pot is all you need.

Drain the pasta, reserving some of the water. Add baby chopped spinach, thawed frozen peas, scallions, ricotta, pecorino romano, and a little pasta water; and toss to coat - season with salt and pepper. Cover, and let it set a couple of minutes. Toss again, and add more water if needed. You can finish with fresh basil.

Kim ~ Eat, Live, and Love! 

Quote    Reply   

#4 [url]

Jun 3 15 11:36 PM

Another favorite dish using ditalini pasta.

Add heavy cream, a whole garlic clove, a few sprigs of thyme, rosemary, basil, and oregano (or any of your favorite herbs, use what you have), 1 lemon cut in half (1/2 sliced and cut in half moons; 1/2 zested then squeezed in the cream, then add that piece right in the cream). Bring to a light boil, and immediately lower to medium low for 5-10 minutes until is slightly reduces. Adding the half of lemon right to the cream as it simmers adds tons of flavor.

Cook pasta; then drain.

Remove the herb stems and lemon half from the cream, and add to the pasta; along with the lemon zest, lemon slices, fresh basil and plenty of scallions - toss. Season with s/p. Done!O cheese, just a light lemony flavor.

Kim ~ Eat, Live, and Love! 

Quote    Reply   

#5 [url]

Jun 4 15 1:13 AM

kchurchill5 wrote:
Another favorite dish using ditalini pasta.

Add heavy cream, a whole garlic clove, a few sprigs of thyme, rosemary, basil, and oregano (or any of your favorite herbs, use what you have), 1 lemon cut in half (1/2 sliced and cut in half moons; 1/2 zested then squeezed in the cream, then add that piece right in the cream). Bring to a light boil, and immediately lower to medium low for 5-10 minutes until is slightly reduces. Adding the half of lemon right to the cream as it simmers adds tons of flavor.

Cook pasta; then drain.

Remove the herb stems and lemon half from the cream, and add to the pasta; along with the lemon zest, lemon slices, fresh basil and plenty of scallions - toss. Season with s/p. Done!O cheese, just a light lemony flavor.

That sounds amazing!  I can't really eat tomatoes or parmesan cheese, so it is always nice to find a good pasta recipe that doesn't call for either smiley: smile

Quote    Reply   

#6 [url]

Jun 4 15 1:24 AM

Chicken Noodles

p7211391.jpg?w=550&h=412


I enjoy making chicken noodles from scratch, one or two times a year as a treat.  About 5 years ago I tried using a "pasta perfect" machine which made good noodles but was a pain to deal with - here's a blog post about it if anyone's interested smiley: roll .  My mom gave me a manual pasta machine, and I spent around 2 hours carefully rolling the dough thinner and thinner, and then slicing it into spaghetti sized noodles, only to end up with not quite 2 servings of pasta for my efforts.  

Chicken noodles are a lot less fussy, since I just roll them out on the counter with a rolling pin once, cut them with my pizza cutter, and let them dry in place on the counter for an hour while I make the chicken soup.  The recipe I use is at the bottom of the post above smiley: smile 

Quote    Reply   

#8 [url]

Jun 7 15 3:37 AM

Ingredients to add to pasta salad

here are loads of ideas of what you can add to pasta salads to make a big difference to the flavor - just look at these ideas!!
These can cook right along with the pasta in the pot of boiling water. Add them to the cooking pasta during the last minute of boiling. Drain and cool them with the pasta for that just-right, tender-crisp texture.

  • Broccoli or cauliflower, florets cut into bite-size pieces, stems peeled and cut into 1/4-inch thick coins
  • Asparagus, trimmed and cut into bite-size lengths
  • Carrots, peeled and cut into 1/4-inch coins
  • Green beans, trimmed and cut into bite-size lengths
  • Snow peas or sugar snap peas, strings removed
  • Zucchini, quartered lengthwise and sliced 1/4-inch thick
 image
Options for no-fuss vegetables
  • Canned artichoke hearts, drained, rinsed, and quartered
  • Bean sprouts
  • Celery, sliced 1/4-inch thick
  • Mushrooms, thinly sliced
  • Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted
  • Fennel, trimmed, halved, cored and thinly sliced
  • Avocados, halved, pitted, peeled, and cut into bite-size pieces (add at last minute to prevent darkening)
  • Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced
  • Cherry tomatoes, halved and lightly salted
  • Bell peppers, cored and cut into bite-size strips
  • Tomatoes, seeded and cut into medium dice and lightly salted
  • Frozen green peas, thawed
Options for grilled or broiled vegetablesAll of these vegetables should be brushed with olive oil and sprinkled with salt and pepper before grilling or broiling.
  • Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling
  • Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling
  • Large whole mushrooms; slice or quarter after grilling
  • Bell peppers, cored, seeded, and quartered; cut into bite-size pieces after grilling
  • Zucchini, cut on the diagonal into slices 1/2-inch thick
 image

Options for sauteed vegetablesAsian-style salads taste best with lightly sauteed vegetables, particularly celery and peppers.
  • Celery, sliced 1/4-inch thick
  • Bell peppers, cored, seeded, and cut into bite-size strips
Options for other major add-ins
  • Canned beans, drained and rinsed
  • Chicken breasts, grilled, sauteed or steamed and cut crosswise into thin bite-size strips
  • Italian sausage, steam-sauteed and sliced thin on a slight bias
  • Cooked lobster
  • Cooked and peeled shrimp
  • Canned tuna, drained
  • Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes
  • Crabmeat (pasteurized lump), picked over for shell
  • Ham, sliced 1/4-inch thick and cut into bite-size strips
the choices are really endless, what is your favorite additions to  pasta salad?

Quote    Reply   

#9 [url]

Jun 9 15 12:50 PM

Wow, lots of good ideas. We cook pretty low fat, so never cream sauces. I think our most common pasta dish is vegetarian with whatever is in the house like artichokes, kalamata olives, tomatoes, capers, parsley, etc. with lemon and oil, sometimes wine. The same ones or others for pasta salads, with oil and vinegar (mayo is not really our thing). Occasionally when taking the time to make a Bolognese I do love to make a big batch and freeze it, then you have a super quick but homemade dinner for sometime later. My DH's favorite to make himself is:

http://www.food.com/recipe/spaghetti-with-clam-sauce-247999

 image

I also created a light penne a la vodka for a "lighten up" challenge for a TOTM on food some years ago:

http://www.food.com/recipe/low-fat-penne-a-la-vodka-259479

 image

Maito

Quote    Reply   

#10 [url]

Jun 11 15 12:43 AM

Maito, those look lovely, we dont like creamy sauces either - 0n anything - about the only time I use a creamy sauce is when  do a cannaloni - I hae saved those recipes, thanks very much


Quote    Reply   

#11 [url]

Jun 11 15 1:21 AM

Grated zucchini, toasted walnuts, scallions, cut on a angle (about 1/2" long), ricotta, lemon zest, and Angel Hair pasta. NO reason to cook the zucchini either. Just toss with the cooked pasta; a little pasta water; and, finish with s/p, fresh basil, a fresh squeeze of the lemon that you zested;

It's really light, easy and the perfect summer pasta. You can always add a little parmesan or my favorite ... ricotta salata; or even crumbled Feta.

Kim ~ Eat, Live, and Love! 

Quote    Reply   

#14 [url]

Jun 11 15 5:49 AM

A couple of weeks ago we had a team building exercise. I really hate those, but this was a cooking class. We learned to make a single portion of pasta. It was entertaining. We made our own supper. I have a pasta machine at home but have never used it.

Quote    Reply   

#16 [url]

Jun 12 15 2:04 PM

Joy, that menu sounds great the way it is, not sure you really even need a side, maybe just a green salad?

I have a pasta machine too. I don't use it too often - it's a lot of work and messy, but it can be a fun project for now and then or a special occasion. You do have to make sure you have the vice sturdily gripped on the counter though, or it can be a disaster. Also, there is a little bit of a learning curve, like anything, and you are right, a pain in the you know what to clean. The pasta obviously tastes a lot better though

Maito

Quote    Reply   

#17 [url]

Jun 12 15 6:18 PM

Since cannellini is very rich and filling; I still like to serve a nice salad with it.
Maybe an arugula or watercress salad with baby roasted artichokes, pine nuts; and, maybe some olives or mushrooms. I keep it really simple with an olive oil/lemon dressing.

For a starter; I would do a simple tray of the Giardiniera veggies; which are easy to make; or make a small dish of baked olives. Then, some crusty bread.
A simply chick pea and herb is a nice topping; and olive tapenade is you don't bake olives; or even a fresh ricotta with herbs and lemon zest.
You could always do roasted garlic served over warm heat to spread on top too.

I like to do a little bread and simple starters first; then a main dish and salad.

If shrimp is available, lemon pesto roasted shrimp is easy, quick; and a nice starter too with crusty bread.
And, if you want to get fancy; mussels in a white broth served with crusty bread; but, I think that be even heavier.

Kim ~ Eat, Live, and Love! 

Quote    Reply   

#18 [url]

Jun 12 15 8:19 PM

Thanks I do want to keep it very simple, so have decided on a bean salad that I make myself, with sauteed bell peppers and onions added to the beans, likle the idea of crusty bread too and I have made a greek tomato dish, easy just olive oil, a few good splashes of balsamic and about a teaspoon of dried oragano and one thinly slived red onion, I do it hours before so that the flavor merges. then the strawberrys etc and am doing a cheese platter so tyhought justr a few nibbles from a packet to serve with drinks beforehand wpould be o.k.

thanks for the info on the pasta machine - sounds good but it might be more trouble than its worth of me!


Quote    Reply   

#20 [url]

Jun 24 15 7:17 AM

Pasta, Pasta, Pasta

Speaking of pasta, lol.  I'm very tempted to order these (from Amazon) to display on the kitchen counter, in an apothecary jar.

9e11665086f136df5dbbc5bcd841176e5ff97d65
Pasta with squid ink.

fe4360c759e18eb2f13b30bad3175bdddfd14a88


Quote    Reply   
Add Reply

Quick Reply

bbcode help