Archive for pasta
{ August 26, 2009 @ 1:26 pm }
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{ Dinner, easy, Entree, pasta, Salad }
{ Tags: basil, blueberries, celery, chicken, parmesan cheese, pasta, pepper } · { }
Blueberry Chicken Pasta Salad
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
Cook pasta according to your own preferences or to the directions on the packet. Just before the pasta is ready add all the rest of the ingredients except for the Parmesan cheese and the dressing.
Take off heat when pasta is cooked and drain. Add the Parmesan and the dressing and mix well.
This can be eaten as it is hot or refrigerate and eat later cold. I like to use this as a packed lunch when I go out walking and it is delicious cold – though I do find that it sometimes needs a little more cheese and dressing the next day.
{ August 26, 2009 @ 1:23 pm }
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{ Appetizers, easy, pasta, Salad, Side Dish }
{ Tags: almonds, blueberries, grapes, oranges, pasta, Salad, strawberries, tortellini } · { }
Blueberry Pasta Fruit Salad
1 packet of three cheese tortellini pasta – or any for 6 people
1 cup fresh blueberries
1 cup sliced fresh strawberries
¾ cup of green grapes
¼ cup of almonds – sliced or crushed
1 can mandarin orange segments – drain these
½ cup of poppy seed dressing
Cook pasta and then empty into a large bowl. Add all salad ingredients and pour salad dressing over and toss lightly. Store in fridge until ready to serve.
{ August 26, 2009 @ 1:02 pm }
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{ Casserole, Dinner, Entree, pasta }
{ Tags: cheddar cheese, corn, garlic, macaroni, ricotta chees, saltine crackers } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar cheese, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ August 26, 2009 @ 12:38 pm }
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{ Dinner, easy, Entree, pasta }
{ Tags: broccoli, chicken, parmesan, pasta, rigatoni, sausage } · { }
Pasta with Chicken Sausage and Broccoli
12 ounces rigatoni (about 4 1/2 cups)
1 tbl olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/2 cup grated parmesan
*Cook the pasta according to the package directions
*Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirrring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2-3 minutes. Add the broccoli and 1 1/4 cup of water and simmer, covered, until the broccoli is tender, 5-6 minutes.
*Toss the pasta with the sausage mixture and any remaining liquid and the parmesan.
{ August 3, 2009 @ 11:52 pm }
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{ Casserole, Dinner, easy, Entree, pasta }
{ Tags: cheddar, cheese, corn, easy, pasta, ricotta } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar chees, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ June 25, 2009 @ 5:55 am }
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{ Casserole, Dinner, easy, Entree, pasta, Side Dish }
{ Tags: bake, cheddar, cheese, Dinner, easy, noodles } · { }
3 Cheese Mac and Cheese Bake
(Made this over the weekend, thick and cheesy!)
1 box of elbows (cooked and drained)
1 cup Sharp Yellow Cheddar (shredded)
1 cup Gruyere Cheese (shredded)
1 can of Campbell’s Condensed Cheddar Cheese Soup
1/2 cup of milk
2 eggs (beaten)
dashes of each: salt, pepper, mustard powder, cayenne pepper, nutmeg & paprika.
For topping:
1/2 cup of breadcrumbs
1/2 stick of butter
-Put cooked elbows in a casserole dish.
-Combine all remaining ingredients (except topping) in a bowl and mix throughly.
-Pour mixture over elbows in casserole dish.
-Mix to combine all ingredients.
-Top with breadcrumbs and pinches of butter.
-Bake for 30 minutes at 350 degrees or until top is browned and cheese is melted.
{ June 18, 2009 @ 5:46 am }
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{ Appetizers, easy, pasta, Salad, Side Dish }
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Pasta Salad with Fresh Basil, Cheese and Tomato (served cold)
12 ounces of radiatore or fussilli pasta (curly or spirals) – cooked and cold
1/2 cup olive oil
2 tbsp fresh squeezed lemon juice
1 cup chopped fresh basil
3 cups roma or plum tomatoes
1 cup cheese (shaved paremsan, crumbled feta or chunks of mozzarella)
Salt and pepper to taste
-Cook pasta and cool completely.
-Add all remaining ingredients and mix thoroughly but gently.
-Garnish with fresh basil leaves.
{ June 18, 2009 @ 5:38 am }
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{ Appetizers, easy, Lunch, pasta, Salad, Side Dish }
{ Tags: easy, pasta, Salad } · { }
Pasta Salad
1 box of tri-colored pasta (spirals) – cooked and cooled
1 can of 3 bean salad
1 can of black olives
1 cup of pepperoni (cut into bite sized chunks)
1 cup of broccoli (cut into bite sized chunks)
1 cup of provolone (cut into bite sized chunks)
1 bottle of Newman’s Italian dressing
Combine all ingredients and mix thoroughly but gently.
{ May 22, 2009 @ 5:27 am }
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{ Dinner, pasta }
{ Tags: pasta, pesto, sauce } · { }
Classic Pesto
Makes approx. 1 to 1 1/4 pounds of pasta
2 cups fresh Basil leaves washed and patted dry
2/3 cups romano or pecorino cheese, grated
1/3 pine nuts
2/3 cup extra Virgin Olive Oil
2 large cloves fresh garlic, to taste
Using a blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached. Add garlic and basil, allowing each indredient to blend smoothly with preceding ones. Let stand for one hour. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to you favorite red sauce.
Refrigerate any left overs
