20 minutes to prepare
15 minutes to cook
4 servings
Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated
COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
Thin Pasta with Mushrooms
Ingredients:
chitarra pasta,
crushed,
garlic,
heavy cream,
olive oil,
Parmesan,
porcini mushrooms,
truffle paste
Pasta with Asparagus and Pistachios
Ingredients:
asparagus,
garlic,
green onion,
lemon juice,
olive oil,
parmesan cheese,
parsley,
pistachios,
shallots,
spaghetti
4 servings
Ingredients:
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces spaghetti
3 tablespoons olive oil - divided
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice
BOIL the asparagus in a small pot and time for 1 minute. Rinse with cold water, drain and set aside.
COOK the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
HEAT 2 tablespoons olive oil in a sauté pan and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook 2 minutes.
DRAIN the spaghetti and add to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice.
Ingredients:
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces spaghetti
3 tablespoons olive oil - divided
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice
BOIL the asparagus in a small pot and time for 1 minute. Rinse with cold water, drain and set aside.
COOK the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
HEAT 2 tablespoons olive oil in a sauté pan and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook 2 minutes.
DRAIN the spaghetti and add to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice.
Super Easy Mexican Pasta
Ingredients:
cheddar cheese,
cilantro,
green onion,
lettuce,
olive oil,
ripe olives,
salsa,
sour cream,
spaghetti
8 servings
Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream
COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.
Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream
COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.
Penne in Cream Sauce with Sausage
Ingredients:
butter,
diced tomatoes,
dry white wine,
garlic,
Italian sausage,
olive oil,
onion,
parmesan cheese,
parsley,
penne pasta,
whipping cream
4 to 6 servings
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 onion, sliced
3 garlic cloves, minced
1 pound sweet Italian sausage
2/3 cup dry white wine
14 1/2 ounce can diced peeled tomatoes
1 cup whipping cream
6 tablespoons fresh chopped parsley
1 pound penne pasta
1 cup Parmesan cheese
MELT butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute until golden and tender, about 7 minutes.
REMOVE sausage from casings, crumble and add to skillet and saute until golden brown and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste.
COOK pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4 cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately.
Orecchiette With Broccoli Rabe and Sausage
Ingredients:
broccoli rabe,
broccoli rabe water,
garlic,
Italian sausage,
olive oil,
orecchiette
Serves 4
Ingredients:
1/4 cup flavored olive oil
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into
bite size pieces
salt and pepper to taste
1 cup broccoli rabe water
1 pound orecchiette
1 pound broccoli rabe, cooked
freshly grated Pecorino Romano cheese
HEAT oil and stir in garlic in a large saute pan over medium heat. Add the sausages and
saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one
minute. Add the rabe water. Raise heat and cook until sauce is hot.
COOK orecchiette in rapidly boiling water until al dente. Drain orecchiette. Return drained
orecchiette to the pot.
PLACE over medium heat and stir in 3/4 cup of broccoli rabe and
sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour
into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with
Pecorino Romano cheese.
Ingredients:
1/4 cup flavored olive oil
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into
bite size pieces
salt and pepper to taste
1 cup broccoli rabe water
1 pound orecchiette
1 pound broccoli rabe, cooked
freshly grated Pecorino Romano cheese
HEAT oil and stir in garlic in a large saute pan over medium heat. Add the sausages and
saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one
minute. Add the rabe water. Raise heat and cook until sauce is hot.
COOK orecchiette in rapidly boiling water until al dente. Drain orecchiette. Return drained
orecchiette to the pot.
PLACE over medium heat and stir in 3/4 cup of broccoli rabe and
sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour
into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with
Pecorino Romano cheese.
Angel Hair with Ham and Baby Peas
Ingredients:
angel hair,
baby peas,
extra lean ham,
flour,
milk,
olive oil,
parmesan cheese,
red onion
5 Servings
Ingredients:
12 ounces Angel Hair, uncooked
10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan
salt and black pepper to taste
COOK pasta according to package directions.
MIX 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth.
ADD remaining peas, without blending and set aside.
HEAT oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes.
ADD milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta
is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved
pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a
serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese
separately.
Ingredients:
12 ounces Angel Hair, uncooked
10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan
salt and black pepper to taste
COOK pasta according to package directions.
MIX 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth.
ADD remaining peas, without blending and set aside.
HEAT oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes.
ADD milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta
is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved
pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a
serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese
separately.
Spaghettini & Teriyaki Chicken Toss
Ingredients:
basil,
chicken breast,
chicken broth,
cornstarch,
honey,
honey garlic sauce,
mrs dash original seasoning,
mushrooms,
olive oil,
onion,
red pepper,
soy sauce,
spaghettini,
zucchini
6 servings
Ingredients:
1 tspn olive oil
3 chicken breast halves
1/2 tspn Mrs. Dash Original Seasoning
1/2 to 1 tspn crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
12 ounces spaghettini
1 tblspn cornstarch
2 tblspn soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 tspns curry powder
1 tblspn honey
1/2 tspn basil
HEAT oil in a pan at medium high heat. Cut chicken into bite size pieces and add to the pan. Season with seasoning and chilies; stir until the meat is cooked.
CHOP onion, zucchini and peppers. Add to pan. Wash and slice mushrooms, add to pan.
PLACE pasta in boiling water, stir and cook uncovered. Add cornstarch to a small bowl or measuring cup. Add soy sauce. Mix the honey garlic sauce and 1/4 cup chicken broth. Add to chicken and vegetables. Stir and leave to simmer.
RINSE the pasta and drain. Mix the following in a pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth.
Remove from heat. Serve over pasta.
Ingredients:
1 tspn olive oil
3 chicken breast halves
1/2 tspn Mrs. Dash Original Seasoning
1/2 to 1 tspn crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
12 ounces spaghettini
1 tblspn cornstarch
2 tblspn soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 tspns curry powder
1 tblspn honey
1/2 tspn basil
HEAT oil in a pan at medium high heat. Cut chicken into bite size pieces and add to the pan. Season with seasoning and chilies; stir until the meat is cooked.
CHOP onion, zucchini and peppers. Add to pan. Wash and slice mushrooms, add to pan.
PLACE pasta in boiling water, stir and cook uncovered. Add cornstarch to a small bowl or measuring cup. Add soy sauce. Mix the honey garlic sauce and 1/4 cup chicken broth. Add to chicken and vegetables. Stir and leave to simmer.
RINSE the pasta and drain. Mix the following in a pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth.
Remove from heat. Serve over pasta.
Low Fat Vegetable Lasagna
Ingredients:
basil,
garlic,
lasagna,
mozzarella,
mushrooms,
olive oil,
oregano,
parmesan cheese,
parsley,
part-skim ricotta cheese,
spaghetti sauce,
spinach,
yellow onions
8 Servings
Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese
COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese
COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Baked Pasta with Fontina
Ingredients:
cherry tomatoes,
chicken broth,
eggplant,
fontina cheese,
garlic,
olive oil,
onion,
penne pasta,
tomato paste
4 servings
Ingredients:
2 teaspoons olive oil
2 teaspoons olive oil
1/2 teaspoon garlic, minced
1 medium onion, diced
1 eggplant, peeled and diced
1 tablespoon tomato paste
1/4 cup chicken broth
6 ounces penne pasta
1 tomato, chopped
1 cup fontina, grated
HEAT the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. ADD the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside.
COOK pasta until tender about 7 to 10 minutes. Drain and rinse with cold water.
ADD the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover. Bake at 375F for 15 minutes.
Angel Hair Pasta with Tuna and Tomato Sauce
4 Servings
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Onion Pasta
5 servings
INGREDIENTS
5 onions, thinly sliced
1/2 cup olive oil
4 tablespoons butter
1 teaspoon dried basil
1 cup water
1 tablespoon chicken bouillon
1 pinch ground black pepper
1 pound dry pasta
MELT butter in a large skillet and brown onions.
ADD basil, pepper, water and bouillon and cook on low heat for 10 minutes.
ADD onions to cooked pasta, sprinkle with cheese and serve.
INGREDIENTS
5 onions, thinly sliced
1/2 cup olive oil
4 tablespoons butter
1 teaspoon dried basil
1 cup water
1 tablespoon chicken bouillon
1 pinch ground black pepper
1 pound dry pasta
MELT butter in a large skillet and brown onions.
ADD basil, pepper, water and bouillon and cook on low heat for 10 minutes.
ADD onions to cooked pasta, sprinkle with cheese and serve.
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