Showing posts with label macaroni/pasta/spaghetti. Show all posts
Showing posts with label macaroni/pasta/spaghetti. Show all posts

Courgette pasta with roasted tomatoes



Ingredients:

For the tomatoes:
2 cloves of garlic, crushed
olive oil
Italian herbs
fresh pepper and seasalt
250 gr cherry tomatoes
For the sauce:
olive oil
2 red onion, finely cut
a sprinkle of chili flakes
1 tbsp of Italian herbs
250 gr tomato cubes
15 good olives, in small pieces
1 tbsp balsamico vinegar
For the courgette pasta:
1 courgette
juice of 1/2 lemon
1 tbsp finely cut fresh basil

Directions:

1. Preheat the oven to 175 C
2. Start with the small cherry tomatoes. Cut the tomatoes in half and add the olive oil, herbs, seasalt and pepper and shake it all well so everything is covered. Put into a ovendish and put into the oven for about 20 minutes. They should be a bit wrinkled.
3. Make the rest of the sauce by heating the oil in a frying pan. Add the onions and some chili flakes. After about 5 minutes ad the other ingredients. Leave this to simmer for about 10 minutes with the lid on.
4. Now make the courgette pasta. Wash the courgette and cut of both ends. Cut the courgette in half (not lengthwise!)
5. Make spaghetti strands with your spiralizer or jullienne cutter. Put these in a big bowl and sprinkle with the lemon juice plus the basil.
6. When the sauce it done pour over the courgette and ad the tomatoes from the oven. Mix it all up and enjoy!

One Pot Pasta


Ingredients:

1 pound spaghetti
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 large onion, thinly sliced
3 cups halved grape tomatoes, divided
2 cups basil leaves
4 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 cup grated Parmesan

Directions:

1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan. Serve immediately.

Basil & Garlic Fettucine


Ingredients:

2 cups all-purpose flour
2 cups semolina flour
½ teaspoon kosher salt
8 large eggs
2 tablespoons olive oil
6 garlic cloves, minced
¼ cup dried basil

Directions:

1. In your mixer bowl, combine the all-purpose and semolina flour and salt.
2. Break the eggs into a medium bowl and add the minced garlic. Use your immersion blender in this mixture to pulverize the garlic and beat the eggs. If you don't have an immersion blender you can pour the eggs and garlic into a regular blender to achieve the same result.
3. While your mixer is on medium-low speed, pour your egg/garlic mixture into the flour mixture gradually until it is well incorporated.
4. Add the olive oil and continue to mix. Then add the dried basil to the mixture and mix on medium speed for 8-10 minutes, until the dough is smooth and pulls away from the sides of the bowl. If the mixture seems too sticky, add all-purpose flour one tablespoon at a time until the dough is smooth.
5. Place the dough into a large ziploc bag, pressing out all air. Seal and let it rest for 30 minutes.
6. Cut off small portions of the dough (about ⅓ cup) and either run them through your pasta machine or roll them out with a rolling pin until the sheets are very thin; no more than ⅛" thick.
7. Let the sheets dry on a lightly floured surface for about 10 minutes. If you're using a pasta machine you can now run your sheets of pasta through the cutting rollers. If not, use a sharp knife or a pizza cutter to cut noodles to your desired width (fettucine noodles are usually about ¼" wide).
8. Cook your pasta in water brought to a rolling boil for about 3 minutes. Once the noodles are removed from the pot, toss them with a small amount of olive oil to prevent sticking. Serve with a light butter sauce and shredded parmesan.

Pasta Salad


Ingredients:

50g spiral pasta
3 cobs corn, kernels removed (see note)
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup 99% fat-free salad dressing

Directions:

1. Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
2. Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
3. Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

Antipasto Rollups

Ingredients:

8 colorful antipasto strips
¼ cup sour cream
1 tsp dried lemon pepper spice blend
½ cup baby spinach leaves
½ cup baby kale leaves
2 sprigs mint leaves, stem removed

Directions:

1. Bring a pot of water to boil. Add some salt. Cook pasta as for 11 to 12 minutes. Drain. Lay pasta out onto a board. Spread a thin layer of sour cream onto each strip of pasta. Sprinkle lemon pepper spice blend pasta.
2. Place a spinach leave followed by kale leaf, and mint along each strip of pasta alternating the leaves until pasta is covered.
3. Spread another thin layer of sour cream onto salad and mint leaves.
4. Carefully roll up each strip of pasta.
5. Place on a plate covered with plastic wrap. Chill in the refrigerator for at least 30 minutes before serving.

Three Cheese Pumpkin Macaroni and Cheese

Ingredients:

1 (18oz) can Progresso Recipe Starters Creamy Three Cheese Cooking Sauce
1 (15oz) can pumpkin puree
1 cup shredded cheddar cheese
1 (12oz) package Green Giant Valley Fresh Broccoli Cuts
1/8 teaspoon grated nutmeg
8 oz elbow macaroni

Directions:

Add cooking sauce and pumpkin puree to a 2 quart saucepan on stovetop. Bring to a boil over medium heat while whisking. Reduce to a simmer. Add nutmeg.
Cook elbow pasta according to package directions. Drain and set aside. Cook broccoli cuts according to package directions. Add pasta to a large bowl with sauce and broccoli. Toss to coat.

Cheeseburger Casserole

Ingredients:

6 ounces uncooked rotini pasta (about 2 cups)
2 teaspoons oil
1 ½ cups onions (finely chopped)
1 garlic clove (finely chopped)
1lb lean ground beef
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons tomato paste
1 (28 ounce) can diced tomatoes
2 tablespoons Dijon mustard
2 cups shredded cheddar cheese
¼ cup chopped dill pickles

Directions: 

1. Preheat the oven to 350 degrees. Spray a 9 x 13” inch casserole dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente, drain.
2. While the pasta is cooking, heat oil in a large skillet over medium-low heat. Add onions and cook until soft (about 5 minutes). Stir in the garlic and cook for 30 seconds. Add the ground beef and cook while breaking up into chunks with a spoon or spatula until browned. Season with salt and pepper. Stir in tomato paste, and then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened (about 2 minutes).
3. Toss the meat mixture with the cooked pasta and spread it into the prepared baking dish. Top with cheddar cheese. Place the baking dish into the oven and bake until the cheese has melted (about 15 minutes). Remove from the oven, sprinkle the chopped dill pickles over the top and serve.

Buffalo Chicken Macaroni and Cheese

Ingredients:

3/4 pound applewood smoked bacon
1 pound chicken tenderloins
1/2 cup beer
1 pound dry elbow macaroni
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish
1 tablespoon minced garlic
1/3 cup all-purpose flour, plus 1 cup
3 cups whole milk, plus 2 tablespoons
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 cups grated white Cheddar, divided
3 cups grated mozzarella cheese, divided
1/2 cup crumbled blue cheese
1 large egg
1 1/2 cups vegetable oil
2/3 cup hot sauce
1 cup panko bread crumbs
Sliced carrots and celery, for serving
Directions:

 Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.

Stuffed Shells Florentine

Ingredients:

12 ounces jumbo pasta shells     
1 (10-ounce) package frozen chopped spinach     
15 ounces ricotta cheese     
1 large egg     
3 tablespoons grated Parmesan cheese, divided    
5 cups spaghetti sauce     
1 cup shredded mozzarella cheese

Directions:

1. Cook pasta using package directions; drain well. Rinse with cool water; drain again.
2. Cook the spinach using the package directions; drain well. Squeeze to remove excess moisture.
3. Preheat the oven to 350ºF
4. Combine spinach, ricotta, egg and 2 tablespoons Parmesan in a large bowl and mix well. Spoon into the pasta shells.
5. Spread half the spaghetti sauce in two 2-quart baking dishes. Arrange pasta shells on top of the spaghetti sauce. Pour remaining spaghetti sauce over pasta shells.
6. Sprinkle with mozzarella and remaining Parmesan. Bake until spaghetti sauce is hot and bubbly and cheese is melted, about 15 to 20 minutes.

Simple Macaroni with Seasonings

Ingredients: 

2 cups of Macaroni Pasta
2 large Tomatoes
1 medium Onion
1 large Potato
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish) (chopped)
Any kind of Cheese (for sprinkling)
2 tsp. Coriander Powder
1 tsp. Red Chilli Powder
½ tsp. Turmeric Powder
Salt (to taste)
1 tsp. Garam Masala Powder (black & white peppercorns, cloves, cinnamon, black & white cumin seeds, black, brown & green cardamon pods)
1 tsp. Ginger Paste
10 cups of Water
 
Directions:

1. Cut all of the tomatoes, onion and potato lengthwise. Rapid boil the water, add Pasta & cook until aldente. Reserve ½ cup of the water, drain and run cold water over to stop cooking.
2. Separately in a pan heat oil, add the onions and fry until they are translucent. Add in the ginger paste, potatoes, salt and tumeric powder. Cover to cook for a few minutes. Mix in the tomatoes and cook until the juice wilts from the tomatoes. Add the reserved pasta water if necessary.
3. Add the coriander and red chilli powder. Cook until the potatoes are done. Mix in the macaroni pasta and adjust the seasoning. Garnish with fresh coriander/cilantro leaves and serve with cheese sprinkle.

Easy Mexican Macaroni

Ingredients:

1 tbsp vegetable oil, or shortening
1 cup small shell macaroni
1 1/2 to 2 cups chiken broth
1 cup medium salsa
1 to 2 cups shredded cheddar jack cheese

Directions:  

1. Heat the oil in a medium saucepan over medium heat; add the macaroni shells and stir until they turn a golden brown.
2. Mix 1 1/2 cups chicken broth with the salsa; pour the broth mixture over the macaroni and stir once.
3. Turn the heat to high and bring to a boil without stirring.
4. When the mixture boils, turn the heat down to the lowest setting and cook uncovered without stirring again until the broth is absorbed.
5. Taste a piece of pasta to see if it is cooked through, but still al dente; add more broth if necessary and cook a little longer until the pasta is just tender. Do not stir again until the pasta is done.
6. When the macaroni is fully cooked al dente, stir in the cheese until melted and serve immediately.

Pasta with Bacon

Ingredients:

 1lb linguini
8 slices bacon
2 tablespoons olive oil
12 garlic cloves (minced)
¾ cup sliced kalamata olives
The juice of 1 lemon
pepper (to taste)
½ cup fresh basil (chopped)
½ cup fresh Italian parsley (chopped)
grated parmesan cheese (for serving)

Directions:  

1.  Bring a large pot of lightly salted water to a boil. Cook linguini until al dente. Drain.
2.  Meanwhile, in a large skillet fry the bacon over medium-high heat until brown and crispy. Drain on paper towels. Add garlic and fry for about 20 seconds. Add olives and lemon juice. Season with pepper to taste.
3.  Once the pasta is done cooking drain it, and place it into a large bowl, add the garlic/lemon juice mixture and olive oil to the pasta. Add the cooked bacon. Toss with the basil and parsley. Top with grated parmesan cheese.
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