Pasta Recipes Cookbook The Ultimate Guide to Making Healthy Pasta and Pasta by Hand Thomas Kelley
Introduction Cooking up pasta is not a science, it is an art form. From the sauce that you make to the pasta that you choose to use, it all comes down to being an art. Of course, it can be much simpler than that, only requiring you to simply toss a plate of cooked spaghetti with your sauce and a sprinkle of parmesan
cheese, but that simply won’t do if you want to make a delicious gourmet meal out of it. In this book you will learn how to do just that. In this book you will learn a variety of things from the different kinds of pasta that you can use to make the most delicious recipes you have ever tasted to how to make the perfect kind of pasta each and every time. But that is not at all. You will also be given over 25 of the most delicious Italian style recipes you have ever laid your eyes on so you can impress your friends and family the next time you prepare dinner. So, what are you waiting for? Let’s get cooking!
TABLE OF CONTENTS INTRODUCTION CHAPTER ONE: TYPES OF PASTA CHAPTER THREE: HOW TO MAKE THE PERFECT BATCH OF PASTA EVERY TIME DELICIOUS PASTA SOUP RECIPES DELICIOUS CANNELLINI BEAN AND PASTA SOUP VEGETABLE STYLE PASTA SOUP BEAN AND FAGIOLI PASTA SOUP PASTA HEALTHY PEA SOUP WITH PASTA ITALIAN STYLE EGG DROP SOUP WITH FRESH ZUCCHINI NEAPOLITAN STYLE MACCHERONI SOUP BROCCOLI SOUP WITH PASTA HOMEMADE TAGLIOLINI IN BROTH JUST FOR KIDS PASTA SOUP DELICIOUS PASTA RECIPES QUICK AND EASY ROTINI SALAD GREEK STYLE TOSSED PASTA SALAD HEALTHY SPINACH PASTA SALAD WITH TANGY RANCH DRESSING TRIPLE CHEESE BEEF STUFFED PASTA SHELLS FILLING VEGETABLE AND BEAN PASTA SOUP FLAVORFUL BOLOGNESE PASTA ALL VEGETABLE AND CHEESE BAKED ZITI CLASSIC CHICKEN AND FARFALLE PASTA SALAD YUMMY ASPARAGUS CAVATAPPI WITH PANCETTA SPECIAL PASTA ALFREDO WITH BACON BITS THIN ANGEL HAIR PASTA WITH GARLIC AND PARMESAN CHEESE TASTY FARFALLE PASTA IN OIL AND BALSAMIC VINEGAR CHEESY TOMATO-BASIL LASAGNA WITH HAM BUCATINI SMOTHERED MUSHROOMS VEGETARIAN STYLE PASTA RECIPES BUTTER AND SAGE SMOTHERED TAGLIATELLE WHITE TRUFFLE TAGLIOLINI CLASSIC FETTUCCINE ALFREDO FETTUCCINE WITH FRESH LEMON CONCLUSION
Chapter One: Types of Pasta The Many Shapes of Pasta
You would be surprised by how many shapes and sizes of pasta there truly are. While you can find a comprehensive list of these types of pasta in an encyclopedia, there are just way too many shapes out there for you to use in your lifetime. What is more is that many times the same name is often given to the same types of pasta when they come in a variety of different shapes. Of course, this all depends on where you are from. This is especially true in the Italian capital of the world: Italy. The many types of pasta shapes that you can find today are not only fanciful as many different pasta sauce will only complement certain shapes of pasta. For example whenever you make a pasta sauce that is smooth in consistency and with no meat or vegetables added into it, you will want to use long shaped pastas such as spaghetti or linguine to complement the sauce. If you are making a sauce that contains a lot of chunks, then it is best if you use tubular shaped pastas such as rigatoni, penne and ziti. In this chapter you will find a list of the different kinds of pasta that you can use in a variety of different Italian dishes today. You will find that these kinds of pastas fall into one of two main categories: Egg Pastas and Basic Water and Flour Pastas.
Basic Flour and Water Pastas 1. Spaghetti This is perhaps one of the most popular types of pastas shapes that are available today and it is considered to be one of the best inventions known to man. This pasta is sturdy in texture, which makes it the perfect vehicle to go along with a variety of different sauces. However, this type of pasta is not
usually sued with any sauces containing large chunks or meat. 2. Spaghatini This tiny pasta’s name literally means tiny spaghetti. If you are going to use this for one of your Italian style recipes, I highly recommend that you use the highest quality brand that you can find and to make sure that you do not overcook this pasta. This type of pasta is great when paired with simple sauces, but nothing too heavy. 3. Linguine The word linguine literally means, “Little tongues,” and if you were to travel to Italy, you would find this type of pasta primary in the southern part of the amazing country. This pasta is exceptional when paired with sauces that require the pasta to have more surface room. This pasta is much sturdier than spaghetti and does not break under the weight of the sauce so easily. 4. Bucatini This pasta is often called Perciatelli by those who manufacture this kind of pasta. It is hollow and often used when preparing rather robost pasta sauce. In Italy you can primarily find this type of pasta being prepared in the south to central part of the country. 5. Fusilli This is a rather fun shape of pasta to use in any of your Italian style recipes. It kind of resembles a coiled phone cord in shape or can look similar to a corkscrew. This type of pasta is exceptional when paired with sauce that contain chunky bits as the chunky bits will cling to the pasta very well, allowing you to savor the dish that much more. 6. Penne If there is any type of tubular pasta that is used the most today, it is this kind of pasta. You can find these types of pasta in a variety of different sizes and with a variety of different ridges available. Penne goes extremely well with a variety of tomato pasta sauces, sauces that contain small chunks and even heavy cheese sauces. 7. Maccheroni This type of pasta has deep roots in Italian history. It first made an appearance in the courts of an aristocratic and ancient Italian society. Now however, this pasta is mostly known for its tubular and straight edged shape, similar to that of penne. Similar to penne, this type of pasta will either have a smooth texture or be covered in tiny ridges. Many of the sauces that pair exceptionally well with penne will pair exceptionally well with this type of pasta as well. 8. Rigatoni These large sized and chewy types of pasta are one of the most popular and most renowned types of
pasta used in Italy today. These pastas are usually served with many traditional pasta sauces that contain meat or chunky vegetables. Once you try this type of pasta, you will never want to use any other type of pasta again. 9. Cavatappi The name of this pasta literally means “corkscrew.” However, unlike the short type of pasta Fusilli, these pastas are hollow on the inside, though they do resembled a large and long fusilli noodle. These types of pastas are twisted in shape, making them ideal for pasta sauces that are packed full of vegetables or just great tasting hearty pasta sauces. 10. Orecchiette This type of pasta is particularly popular in a region of Italy known as Apulia. There these kinds of pasta are typically served with a sauce that incorporates broccoli. The name of this particular pasta literally means, “little ears” and they are usually crafter by hand using a pasta dough made out of flour and water then pressed in between the thumb and palm of a hand. They are incredibly tasty pastas to enjoy with virtually any kind of pasta sauce, but goes well with pasta made with broccoli. 11. Farfalle The name Farfelle means “bowtie” in Italian and this name is how this pasta got its shape. This type of pasta is perfect for Italian recipes that use chunky meat sauces of chunky vegetable recipes. 12. Conchiglie The name of this type of pasta literally means, “shells.” This type of pasta can be found in a variety of different shapes and sizes. The smallest of this type of pasta is the one that is most commonly found in many popular Italian style soup recipes while the larger types of this kind of pasta can be found when paired with many tasty Italian sauces. One of the best dishes or sauces to pair this pasta shell with is anything that contains butter or cheese. I highly recommend this simply because this type of pasta contains a large surface area that gives the sauce a perfect amount of space to thickly coat the pasta. 13. Ruote This type of pasta is also known as “ruote di carro” which literally means, “cartwheels” in Italian. This type of pasta pairs exceptionally well with any kind of vegetable pasta sauce, meat pasta sauce or any other type of sauce that pairs well with Rigatoni. 14. Lumache While this type of pasta literally name may not sound appealing, I can promise you that is not the case. For this pasta I highly recommend serving it with any type of meat sauce or sauces that contain sausage and cream.
15. Strozzapreti The name of this pasta means literally, “priest stranglers” in Italian. There are many myths and stories surrounding the origin of this pasta with the most popular being that a priest who went through a glutinous episode fell to his own demise as he was eating this pasta. Of course we don’t know how true this story is. What we do know is that this time of pasta is actually pretty harmless. I highly recommend serving this kind of pasta alongside any sauce that is accompanied with fusilli pasta as it will taste just as delicious.
Egg Pasta Shapes 1. Fettuccine If there is any type of pasta that is as popular as spaghetti, even more so it is this kind of pasta. It is a ribbon shaped type of pasta that is most popularly known to go along with extremely creamy type of
pasta sauces. However, this pasta is most popularly paired with creamy Alfredo sauce recipes. 2. Tagliatelle The area of Bologna is the primary home of this type of pasta. This pasta is flat in shape and is a little bit wider than fettuccini alone. What is impressive about this type of pasta is that fact in an act to preserve authentic Italian cuisine, an organization known as the Academia della Cucina Italiana created an identical replica of this pasta and actually preserved it in gold for future generations to admire. As a creative classic this type of recipe pairs extremely well with the Bologna’s most famous sauce: the Bolognese meat sauce. 3. Pappardelle This is another type of pasta that originated in the same area of the above pasta, Bologna. This wide and ribbon shaped pasta is also known by the name “Larghissime” which translates from Italian to “very wide.” This particular type of pasta is recommended to be served alongside sauces that require a large surface area to coat such as those paired with the tagliatelle type of pasta. 4. Capelli d’Angelo This is a type of pasta that is extremely thin and is given this Italian name which literally translates to “angel hair.” This type of pasta is usually severed in any kind of homemade broth. However, it is important that you know this particular type of pasta is hardly ever served with any kind of sauce as they are way too late and way too delicate to do so. 5. Tagliolini Except for the type of pasta above, this is considered to be one of narrowest types of ribbon shaped pastas that you will ever find. Very rarely is this type of pasta ever served alongside any type of pasta sauce. Usually this pasta is paired alongside homemade broths because of their delicacy.
Soup Pasta There are a variety of different types of small pasta shapes that can be used in a variety of soup recipes today, some of which are recipes that cater to young children. One of the most popular soup recipes that this type of pasta is usually used in is alphabet soup. Some of the most popular types of shape for this type of include stars, rings, shells or alphabet. Of course as they are tiny in size they are often best suited to be served in recipes that contain broths or are extremely light.
Chapter Three: How to Make the Perfect Batch of Pasta Every Time There are many of us who cannot enjoy a great tasting pasta dish unless the pasta is cooked to perfection each and every time. If you fit into this category, don’t worry. I have the perfect directions
to make the perfect and tender pasta with every recipe that you make. Just follow the steps below: 1. Utilize a good amount of water—about six quarts for one pound of pasta. Without adequate water, the pasta will likely not cook uniformly and might attach together. 2. Add in approximately two tablespoons salt (for six quarts water) after the water boils and before setting the pasta in. Be aware of, the quantity of salt you will be putting in will depend on how much water you will have. The more water, the more salt is necessary. Without salt the pasta could have absolutely no taste. In the event you salt the water before it boils, it will require more time to reach a boil. 3. Place the pasta in and prepare uncovered until finished. Italians wish for their pasta al dente, which means solid whenever you bite into it. Precisely how solid will be determined by what your location is in Italy. The further south you journey, the more solid the pasta will become. It should not be crunchy in the center, nonetheless. Preparing time will vary by shape and producer. A few brands provide relatively dependable preparing instructions on the label, a few will not. Sampling is the only reliable technique of knowing if it’s finished and something my kids love to help with. 4. Mix the pasta rarely while it’s cooking, particularly in the very first few minutes, while the starch is at its stickiest. Provided that you include plenty of water, ensure that it stays at a rolling boil, and stir occasionally, it is not necessary to add in oil to avoid the pasta from adhering. 5. Once the pasta is finished, drain it yet by no means wash it. Washing could make the pasta chilled and washes away the covering of starch that enables sauces to hold on to it. As an alternative, toss it with the sauce immediately so that it will instantly soak up the flavor rather than adhere together.
Delicious Pasta Soup Recipes
Delicious Cannellini Bean and Pasta Soup This is one soup recipe that is popularly passed down through the generations. Mothers and fathers pass this recipe down to their children after learning it from their parents or grandparents. If you are a fan of beans, I know that you are going to love this recipe. With the garlic and parsley added into it, it helps gives this recipe some added flavor. This dish makes enough of the recipe to make multiple meals and is perfect if you are looking to enjoy a dish for many days to come.
Makes: 4 Servings Total Prep Time: 25 Minutes
INGREDIENTS: 1 Clove of Garlic, Minced 3 Tbsp. of Olive Oil Extra Virgin 3 Cups of Cannellini Beans, Canned, Drained and Rinsed Dash of Salt Dash of Black Pepper, Ground 3 to 4 Sprigs of Italian Parsley, Flat Leaf and Chopped 1 Beef Bouillon Cube, Large In Size 4 Ounces of Egg Noodles, Dried DIRECTIONS: 1. Peel off the garlic and finely slice it. Place it with your olive oil in to a medium sized soup pot and leave over medium to high heat. After the garlic begins to sizzle, add in your canned cannellini beans and season with a dash of salt and pepper. Cook, making sure that you stir once in a while for at least nearly 5 minutes. 2. While your beans are cooking, thinly chop a generous amount of parsley so that it measures up to at least 1 tablespoon. 3. As soon as the beans have cooked for 5 minutes, add in 2 cups of water and your bouillon cube and cover your pot. Once your soup has come to a boil, split the egg noodles into roughly small pieces and add them into your soup. 4. Reduce the heat to medium, add in your parsley, and cook while covered until the pasta is tender. Serve warm.
Vegetable Style Pasta Soup If there is one common theme in Italian cooking is that it is often assumed to be a complicated process. Many people often assume that you have to cook even the simplest pasta dishes such as pasta soup in order to achieve a dish that is rich in flavor. Sometimes this is true but not always. This recipe is packed full of veggies that will help to retain the flavor of the soup while giving the soup a strong and fragrant flavor.
Makes: 4 ½ Servings Total Prep Time: 40 Minutes
INGREDIENTS: 1 Onion, Small In Size and Yellow In Color 1 Carrot, Medium In Size and Finely Chopped 2 Tbsp. of Butter 1 Ounce of Prosciutto, Finely Sliced 2 Leeks, Medium in Size and 1/8 In Thickness 1 Zucchini, Medium in Size and Finely Chopped ¾ Pound of Tomatoes, Finely Chopped Dash of Pepper, Ground and Fresh 1 Beef Bouillon Cube, Large In Size 6 Ounces of Cavatappi 4 Ounces of Peas, Frozen ¼ Cup of Parmigiano-Reggiano, Fresh and Grated DIRECTIONS: 1. Strip your onion and thinly chop it. Skin the carrot and slice it into small dice, approximately ⅛ inch. Add your butter in a 3- to 4-quart soup pot and leave over medium to high heat. Whenever the butter starts to melt, add your chopped onion and sliced carrot and sauté until the onions become golden in color. This should take approximately 5 minutes. 2. Whilst your onion is sautéing, slice your prosciutto into ⅛-inch pieces. Cut-off the root end of the leeks and cut the tough green tops of the leaves. Trim down your leeks into ½-inch pieces, place them in a bowl, and cover with water. Smooth the leeks with your hands to release any dirt. 3. Once your onion is prepared, add in your prosciutto and sauté for a short time until it sheds its raw color. This should take approximately 1 minute. Pull the leeks out of the water in the bowl and add them into your pot. Season mildly with some salt and keep on cooking, making sure to stir occasionally. 4. Wash the zucchini and remove the ends. Slice into ½-inch pieces. Strip the tomatoes and coarsely slice. Add in your zucchini and tomatoes to the pot. Season with a dash of pepper and mildly with some salt. Add in 4 cups water and the bouillon cube, increase the heat, and when the soup comes to a boil, reduce the heat to medium. 5. Cook while covered for approximately 15 minutes. Then add in your pasta and frozen peas. Cook until the pasta is al dente. Mix in your grated Parmigiano-Reggiano and serve warm.
Bean and Fagioli Pasta Soup Pasta While this recipe certainly takes quite a bit of time to put together, it is one of the most delicious and popular recipes often made in Italy today. There are many variations you can use to make this dish from having it be thick in consistency, thin in consistency or packed full of mashed potatoes. I promise you, this is one dish that you are certainly going to fall in love with.
Makes: 4 Servings Total Prep Time: 35 to 45 Minutes
INGREDIENTS: 1 Potato, Medium In Size, Boiled and finely Chopped ½ An Onion, Yellow In Color, Small In Size and Finely Chopped 1 Carrot, Medium In Size and Chopped Finely 1 Stalk of Celery, Medium In Size and Chopped Finely 2 Cloves of Garlic, Medium In Size and Minced 4 Tbsp. of Olive Oil, Extra Virgin 3 Cups of Cannellini Beans, Canned, Drained and Rinsed Dash of Salt and Black Pepper For Taste 8 ounces of Tomatoes, Fresh and Chopped Finely 1 Beef Bouillon Cube, Large In Size 1 Bay Leaf 5 Ounces of Tubular Pasta, Short and Uncooked 3 to 4 Sprigs of Italian Parsley, Flat Leaf ¼ Cup of Parmigiano Reggiano, Fresh and Grated DIRECTIONS: 1. Scrub your potato, place it inside your pot, and cover up with some water. Put over high heat and set to a boil. Reduce the heat to medium and cook until the potato is soft. This should take approximately 30 minutes. 2. Whilst your potato is cooking, peel and thinly slice your onion. Strip your carrot and the backside of your celery stalk and slice both into small size pieces. 3. Strip and mildly crush your garlic. Skin your tomatoes and coarsely slice them. When the potato is successfully done, place your onion, carrot, celery, and garlic into a medium sized soup pot along with at least 3 tablespoons of olive oil. Place over medium to high heat and sauté until the vegetables start to brown in color. This should take approximately 5 minutes. 4. Whilst your vegetables are sautéing, skin the boiled potato. 5. When the vegetables are prepared, remove and dispose of the garlic cloves. Add in your sliced tomatoes and carry on cooking for at least 5 minutes. Add in 2 cups of your canned beans, season with a dash salt and pepper and continue cooking, making sure to stir for approximately a minute. Add in your water and bouillon cube into your mixture. Mash the potato in a small bowl and add back into the pot. Do the same with your remaining cup of canned beans. Add the bay leaf, cover the pot, and raise the heat to high. When the soup comes to a boil, lower the heat to medium and cook for 15 minutes. 6. Add in your pasta and cook while covered until the pasta is tender, making sure that you are stirring often. Chop up a generous amount of parsley. Once the pasta is done, stir in your chopped up parsley and serve immediately. Drizzle some of your remaining olive oil and sprinkle a generous amount of freshly grated Parmigiano-Reggiano as garnish. Enjoy.
Healthy Pea Soup with Pasta This is a classic rice and pea soup that can be prepared during the hot summer months when the peas of North Venice are in season. This soup can often times turn out to be too thick in consistency so I recommend serving this dish with forks instead of spoons. If you cannot find fresh peas that are in season, just toss in some frozen peas as this dish will still come out tasting delicious.
Makes: 4 Servings Total Prep Time: 25 Minutes
INGREDIENTS: 1 Onion, Yellow In Color and Finely Chopped 3 Tbsp. of Butter 1 ¾ Pound of Pease, Fresh or Frozen Dash of Salt Dash of Pepper, Ground 1 Beef Bouillon Cube, Large In Size 5 to 6 Sprigs of Italian Parsley, Flat Lead 4 Ounces of Egg Noodles, Dried DIRECTIONS: 1. Strip the onion as well as thinly slice it. Place the butter into a 4 to 6 quart soup cooking pot, add in the chopped onion, and put over medium to high heat. Sauté it until the onion changes to a rich golden color. This should take approximately 5 minutes. 2. At the same time as the onion is being sautéed, shell the peas, as long as you are using fresh peas. 3. Once the onion is prepared, add in the peas and season with a dash of salt and pepper. If you are using fresh peas, sauté for approximately a minute, then add in 4 cups of water as well as the bouillon cube. Once the broth comes to a boil, reduce the heat to medium and cook while covered for at least 20 minutes. If you are using frozen peas, sauté them for approximately 5 minutes, then add in the water and bouillon cube and cook while covered for at least 10 minutes after the broth comes to a boil. 4. As the soup is simmering, lightly slice a good amount parsley to measure 1½tablespoons. Break up the egg noodles into about 1-inch pieces and bring them to the soup combined with the parsley. Cook while covered until the pasta is al dente. Serve immediately.
Italian Style Egg Drop Soup with Fresh Zucchini This soup is an adaptation of the classic Chinese soup recipe that many people know and love. Feel free to supplement any of the ingredients that you want to make this a delicious soup that you will want to make again and again.
Makes: 4 ½ Servings Total Prep Time: 40 Minutes
INGREDIENTS: 1 Onion, Small In Size, Yellow In Color and Finely Diced 3 Tbsp. of Olive Oil, Extra Virgin 1 Ounce of Pancetta, Thinly Sliced ¾ Pound of Zucchini, Finely Chopped Dash of Salt Dash of Pepper, Ground and Fresh ½ Pound of Tomatoes, Finely Chopped 6 Ounce of Cavatappi 6 to 8 Basil Leaves, Fresh and Torn 1 Egg, Large In Size and Beaten DIRECTIONS: 1. Strip the onion as well as lightly slice it. Place it with the olive oil in a 4 to 6 quart soup cooking pot and set over medium to high heat. Sauté until the onion becomes a rich golden shade. This should take approximately 5 minutes. 2. As the onion is sautéing, slice the pancetta into small ⅛-inch pieces. Scrub the zucchini to get rid of the ends and slice it into chunks no larger than ½ an inch. 3. Once the onion is prepared, add in the pancetta and sauté until it loses the natural color. This should take approximately 1 minute. Add in the zucchini and season with a dash of salt and pepper. Sauté the zucchini until it basically starts to brown. This should take about 3 to 4 minutes. 4. As the zucchini is sautéing, skin the tomatoes and coarsely slice them. Once the zucchini is prepared, add in the tomatoes. Season mildly with a dash of salt and cook for approximately 3 more minutes. Then add in 5 cups water. Cover the cooking pot and as soon as the soup comes to a boil, decrease the heat to medium. Cook until the zucchini is fairly soft. This should take about 10 to 12 minutes. 5. Once the zucchini is soft, add in the pasta. Coarsely tear up the basil and add in it to the soup. Cook until the pasta is al dente. 6. As the pasta is cooking, break the egg in a small mixing bowl and whisk it until the yolk as well as the white make a uniform concoction. The moment the soup is prepared, take it off from the heat and mix the egg into the soup in a lean, gradual stream as you are stirring continuously. Serve immediately.
Neapolitan Style Maccheroni Soup This dish literally means, “Colored broth” and so refers to the reddish hue that this soup takes on once it is fully cooked. It is packed full of flavor that is relatively simple, yet very satisfying. For this dish I highly recommend using some type of tubular pasta as it will cook uniformly with the rest of the dish, making a delicious dish that you will fall in love with.
Makes: 4 Servings Total Prep Time: 30 Minutes
INGREDIENTS: 1 Onion, Medium In Size, Yellow In Color and Finely Diced 3 Tbsp. of Olive Oil, Extra Virgin 2 Ounces of Pancetta, Thinly Sliced 8 ounces of Beef, Chuck and Ground Dash of Salt Dash of Pepper, Ground and Fresh ¼ tsp. of Nutmeg, Fresh and Grated 2 Tbsp. of Tomato Paste 6 Ounces of Tubular Pasta, Short and Your Favorite King ½ Cup of Parmigiano Reggiano, Fresh and Grated DIRECTIONS: 1. Strip the onion as well as thinly slice it. Pour the olive oil in a 3 to 4 quart soup pot, add in the chopped onion, and then set over medium to high heat. Sauté until the onion becomes a rich golden color, approximately 5 minutes. 2. As the onion is sautéing, thinly dice the pancetta. Once the onions are prepared, add in the pancetta and then ground beef. Season with a dash of salt and pepper and prepare until the meat just starts to brown. This should take about 1 to 2 minutes. Add in the nutmeg and mix in the tomato paste. Add in 4 cups water and cover while increasing the heat to high. Once the soup arrives at a boil, reduce the heat to medium and cook for 20 minutes. 3. Add in the pasta and cook until it is al dente. Combine the grated Parmigiano-Reggiano and serve warm.
Broccoli Soup with Pasta This dish is incredibly delicious whenever you add a touch of garlic and olive oil into it. The rich flavor of the broccoli that you will use in this recipe will give the broth an enhanced flavor, giving the pasta the chance to absorb this delicious flavor as well. It is relatively easy to prepare and makes for a quick meal whenever you feel like you are in a rush.
Makes: 4 Servings Total Prep Time: 25 Minutes
INGREDIENTS: 2 Cloves of Garlic, Medium In Size and Minced Dash of Salt ¾ Pound of Broccoli, Florets Only 2 Tbsp. of Olive Oil, Extra Virgin Dash of Black Pepper, Fresh and Ground 1 Beef Bouillon Cube, Large In Size 6 ounces of Tubular Pasta, Short and Your Favorite Kind DIRECTIONS: 1. Fill up a cooking pot with water which will cater to the broccoli and set over high heat. 2. Skin and thinly dice the garlic. 3. Once the water is boiling, add in 1 teaspoon salt and throw in the broccoli. Cook until soft. This should take approximately 5 minutes after the water rolls back to a steam. Drain the broccoli and reserve. 4. Place the garlic and olive oil in a 4 to 6 quart soup pot and set over medium to high heat. After the garlic starts to sizzle, add in the prepared broccoli. Season with a dash of pepper and mildly with salt and sauté for approximately 5 minutes. Mix occasionally with a wooden spoon, utilizing it to mash the broccoli into little bits. 5. Once the broccoli has stopped sautéing, add in 4 cups water and the bouillon cube and increase the heat to high. Once the water starts boiling, add in the pasta and cook covered over medium heat until the pasta is al dente. Serve warm.
Homemade Tagliolini in Broth There are very few things out there that have the ability to warm up the soul and body as much as soup can. With this recipe you will enjoy that sensation within 30 minutes or less. This is a very convenient dish to make and will leave you feeling completely satisfied.
Makes: 4 Servings Total Prep Time: 30 Minutes
INGREDIENTS: 5 Cups of Chicken Broth, Homemade Preferable ½ Of A Beef Bouillon Cube, Large In Size ½ Of A Chicken Bouillon Cube, Large In Size and Dissolved 5 Cups of Water 4 Ounces of Egg Tagliolini or Fettuccine, Dried 1/3 Cup of Parmigian Reggiano, Fresh and Grated DIRECTIONS: 1. Set the broth in a soup pot and set over high heat. Once the broth is boiling, add in the tagliolini and mix until all of the strands are immersed. 2. Once the broth comes back to a steam, reduce the heat to medium and prepare until al dente. Combine the grated Parmigiano-Reggiano and serve immediately.
Just For Kids Pasta Soup If you are living with an incredibly picky youngster that doesn’t like to eat too many dishes, then you have got to try making this dish for yourself. This is a dish that is perfect to give to your child when they are feeling under the weather as it will help to make all of the difference in the world. Feel free to use whatever kind of stock and bouillon cubes that you want so that you can enhance the flavor of your soup.
Makes: 4 Servings Total Prep Time: 30 Minutes
INGREDIENTS: 5 Cups of Italian Meat Broth ½ Of A Bouillon Cube, Large In Size ½ Of A Chicken Bouillon Cube, Large In Size and Fully Dissolved 5 Cups of Water 6 Ounces of Pastina, Alphabet Shaped Pasta 2 Tbsp. of Butter ¼ Cup of Parmigiano Reggiano, Fresh and Grated DIRECTIONS: 1. Place the broth in a 3- to 4-quart soup cooking pot, cover, and set over high heat. As soon as the broth is boiling, add in the pasta. 2. Once the broth comes back to a boil, reduce the heat and prepare while covered until the pasta is al dente. 3. Remove from the heat, blend the butter and grated Parmigiano-Reggiano and serve immediately.
Delicious Pasta Recipes
Quick and Easy Rotini Salad Pasta salads are the perfect go to recipes to put together, especially during the hot summer months. This is one of the easiest and tastiest pasta salads that you will ever make. I promise you that you will fall in love with this recipe.
Makes: 5 Servings Total Prep Time: 2 Hours and 25 Minutes
INGREDIENTS: 5 Tomatoes, Plum Variety and Coarsely Chopped 1, 16 Can Ounce of Packed Rotini or Wagon Wheel Type Pasta 1 Cup of Mushrooms, Fresh and Finely Sliced 1 Cucumber, Large In Size, Peeled or Unpeeled, Coarsely Chopped 1 Cup of Italian Seasoning, Low Fat 1, 2.25 Ounce Can of Olives, Finely Sliced, Ripened and Drained 1, 8 Ounce Can of Tomato Sauce 1 Tbsp. of Oregano Leaves, Dried 1 tsp. of Basil Leaves, Dried and Finely Chopped 1 Onion, Red In Color, Medium In Size and Finely Chopped DIRECTIONS: 1. Prepare pasta in accordance with package instructions. Drain and wash with cool or tap water. Drain once again. Mix Italian dressing, tomato sauce, oregano and basil in a bowl. You can also use fresh or dried oregano or basil leaves. 2. Combine the ingredients. Add in the remainder of the ingredients and toss. 3. Cover with foil or cling wrap and refrigerate for 2 hours until cooled. Can be refrigerated for a longer time as long as not over 48 hour.
Greek Style Tossed Pasta Salad This is yet another pasta salad that you are going to fall in love with. It is another great recipe that you can put together in just a few minutes and that you bring along with you for any kind of special event. It is incredibly delicious and will leave you craving for more.
Makes: 6 Servings Total Prep Time: 25 Minutes
INGREDIENTS: 4 Ounces of Feta Cheese, Crumbled 1 Bow of Pasta Salad Mix 2 Tomatoes, Medium In Size and Coarsely Chopped 4 Cups of Romaine Lettuce, Roughly Torn 1 Cucumber, Small In Size and Coarsely Chopped 1, 2.25 Ounce Can of Olives, Sliced, Ripe, Drained and Rinsed ½ Cup of Onion, Red in Color and Thinly Sliced A Generous Amount of Oil, As Needed DIRECTIONS: 1. Cook pasta as instructed in the packaging. 2. Blend oil, seasoning mix and water. Mix well. 3. Add in pasta as well as the rest of the ingredients except for cheese. Toss to cover pasta together with other ingredients with sauce. 4. Top with crumbled feta cheese. Serve right away or cool first by refrigerating.
Healthy Spinach Pasta Salad with Tangy Ranch Dressing If you are looking for a healthy pasta recipe that tastes amazing, then you have to try this recipe out for yourself. It is incredibly healthy and smothered in tangy ranch dressing that you won’t be able to get enough of.
Makes: 5 Servings Total Prep Time: 15 Minutes
INGREDIENTS: 1 Box of Pasta Salad Mix ½ Cup of Carrots, Cut Into Thin and Small Pieces 2 Cups of Spinach, Baby Variety ¾ Cup of Tomatoes, Grape Variety and Cut Into Halves ½ Cup of Ranch Dressing ½ Cup of Cucumber, Thinly Sliced and Cut Into Halves A Few Basil Leaves, Roughly Chopped 2 Tbsp. of Lemon Juice, Fresh and Squeezed DIRECTIONS: 1. Pick up a small sized saucepan and fill up with at least 2/3 cup of water. Bring to a boil. 2. Place pasta blend material and boil uncovered. Mix from time to time and cook for 12 minutes. Drain pasta and wash with tap water. Drain once again. 3. Mix seasoning mix, ranch dressing, and juice in a bowl. Combine until completely mixed. 4. Add in pasta along with the rest of the ingredients. Toss to cover every ingredient with sauce. Cover and refrigerate before serving.
Triple Cheese Beef Stuffed Pasta Shells Pasta shells are one of the most popular staples in many Italian recipes today. They make for a great tasting meal that is relatively easy to put together. This particular pasta shell recipe is dripping in cheese and will satisfy all meat lovers to come.
Makes: 8 Servings Total Prep Time: 40 Minutes
INGREDIENTS: 1 Pound of Beef, Ground and Lean 1, 8 Ounce Can of Onion and Chive Cream Cheese Spread 24 Pasta Shells, Jumbo and Uncooked ½ Cup of Parmesan Cheese, Grated 1, 26 Ounce Can of Tomato Paste, Chunky Style 1 ½ Cups of Italian Cheese, 6 Cheese Variety and Shredded 1 Egg, Large in Size and Beaten ¼ Cup of Water A Generous Amount of Parsley, Fresh, Chopped Finely and Optional DIRECTIONS: 1. Preheat the oven to 350 degrees. While your oven is heating up prepare pasta shells in accordance with packaging instructions. Drain. 2. Cook beef in a 10 inch long pan over medium-high heat setting for 7 minutes. Mix once in a while for meat to cook carefully through. Drain juices and allow it to it sit for 5 minutes to cool. 3. Mix water and pasta sauce in a big bowl. Combine well. Pour a cup full of pasta sauce in an ungreased 9 by 13 inch oven safe dish. Distribute sauce at the bottom of the pan. 4. Mix a cup full of Italian cheese, cheese spread, egg, prepared ground beef and Parmesan cheese in a bowl then mix well. Stuff every shell with a spoonful of beef and cheese blend. 5. Organize shells on sauce in the oven dish. Pour the leftover sauce on pasta shells to cover them entirely. Cover the dish with foil. Bake for 45 minutes until stuffing is ready while the sauce is bubbly. 6. Top with the leftover Italian cheese. Bake for an additional 10 minutes until cheese melts. Top with chopped parsley.
Filling Vegetable and Bean Pasta Soup Here is yet another pasta soup recipe that your entire family is certainly going to enjoy. The beans are packed full of important protein that your body needs and craves and hearty vegetables that will give your body the vitamins and minerals that your body needs to be healthy.
Makes: 4 Servings Total Prep Time: 4 Hours and 15 Minutes
INGREDIENTS: 1, 15 Ounce Can of Navy White Beans, Drained and Rinsed 2 Bay Leaves 4 Tbsp. of Parmesan Cheese, Grated 1, 28 Ounce Can of Tomatoes, Diced Finely 1 Cup of Onions, Medium In Sized and Finely Chopped 2 Cups of Pasta, Ditalini Variety and Fully Cooked 1 Stalk of Celery, Chopped Finely 2 Cups of Spinach, Fresh or Frozen and Coarsely Chopped 1 Zucchini, Medium In Size and Chopped Finely 1 tsp. of Thyme, Dried 3 Cups of Chicken Stock, Homemade Preferable and Low Fat ½ tsp. of Sage, Dried Dash of Salt Dash of Black Pepper A Few Sprigs of Basil, For Garnish ½ tsp. of Sage, Dried and Optional DIRECTIONS: 1. Bring together your tomatoes, celery, carrots, beans, sage, thyme, bay leaves and broth in a slow cooker. Season with half-teaspoon both salt and pepper. Cook on the lowest setting for the maximum of 8 hours or the maximum of 4 hours on high. 2. Add in your vegetables and pasta for at least 30 minutes before the stock ingredients are prepared. Cover and keep on cooking for an additional 30 minutes. Remove and throw out bay leaves. 3. Season once again with salt and pepper in accordance with your preferred taste. Ladle soup into single bowls and top each one with Parmesan cheese. Top with basil if preferred.
Flavorful Bolognese Pasta If you are looking for a pasta dish that is relatively easy to make and that will certainly please even the pickiest of eaters, then this is the pasta dish for you. Packed full of hearty vegetables and tasty garlic, this is certainly one dish that will leave your friends and family drooling for more.
Makes: 6 Servings Total Prep Time: 5 Hours and 15 Minutes
INGREDIENTS: 2 Cups of Tomato Paste 1 Pound of Spaghetti, Your Favorite Brand 2 Carrots, Large In Size and Finely Diced Into Small Pieces 1 Onion, Large In Size and Finely Diced 3 Cups of Red Wine 3 Pounds of Chuck, Ground and Round 3 Ribs of Celery, Diced Finely 1 Bunch of Thyme, Tied Together ½ Cup of Parmigiano Reggiano Cheese, Grated 3 Bay Leaves 4 Cloves of Garlic, Minced Dash of Olive Oil, Extra Virgin Dash of Salt, For Taste DIRECTIONS: 1. Puree your garlic, celery, onion, as well as carrots in a food processor. Heat up olive oil in a large sized pan over medium heat. Pour in your pureed vegetables and season with salt. Set upon stove over medium to high heat and prepare puree until water has totally evaporated. Mix often to brown the ingredients uniformly for 20 minutes. 2. Add in beef and cook until brown without raising heat. Season with salt and keep on cooking for 20 minutes. Pour tomato paste and mix. Cook for 5 minutes. Pour red wine and allow the ingredients simmer for 5 minutes until liquid is decreased by half. Pour water covering an inch high over the meat. Insert thyme and bay leaves and then blend. Bring to a boil and reduce heat to simmer. Mix from time to time. Slowly add in 2 cups water at a time as fluid inside the pan evaporates. 3. Simmer constantly for the next 4 hours. Boil water in a large pot for pasta. As soon as it is boiling, add in pasta and cook for a minute less than directed in the packaging. Return to the sauce while preparing the pasta. 4. Scoop 1/2 of the Ragu and hold. Drain pasta and preserve 1/2 cup of the cooking water. Add in pasta to the sauce combined with the Ragu. Toss and mix pasta to cover with strand with sauce uniformly. 5. Add in some reserve sauce if desired. Pour reserved cooking water over the pasta and sauce and then cook over medium heat until water has been soaked up or evaporated. Remove from heat and top with a reasonable quantity of cheese and drizzle with high quality olive oil. Toss well to mix ingredients. 6. Serve pasta in single bowls or in a big platter. Top with the leftover grated cheese. Serve warm .during the final 30 minutes of cooking the sauce .Add in as much salt as is possible in the water for the pasta to enhance sauce's taste.
All Vegetable and Cheese Baked Ziti Everyone on this planet has tried baked ziti at least once during their life time. It is a classic Italian recipe to put together and is incredibly simple to make. With this recipe you will be able to make the cheesiest of ziti dishes that contains a touch of vegetables, making it extremely healthy as well.
Makes: 8 Servings Total Prep Time: 1 Hours
INGREDIENTS: 4 Ounces of Ziti, Your Favorite Brand and Uncooked 1 Cup of Mozzarella Cheese, Low Fat, Shredded and Evenly Divided ¼ Cup of Ricotta Cheese, Low Fat 2 Cloves of Garlic, Minced ½ Cup of Onion, Medium In Size and Chopped Finely 2 Cups of Yellow Squash, Finely Chopped 2 Cups of Tomatoes, Finely Chopped 1 Cup of Zucchini, Finely Chopped 2 Tbsp. of Basil, Fresh and Finely Chopped 1/8 tsp. of Red Pepper, Crushed 1 Egg, Large In Size and Beaten Lightly 2 tsp. of Oregano, Fresh and Chopped Finely 1 Tbsp. of Olive Oil Some Cooking Spray DIRECTIONS: 1. Cook Ziti in accordance with package guidelines without including salt and oil. Drain and reserve. Preheat oven to 400 degrees. 2. While your oven is heating up, heat up olive oil into a large pan over medium to high heat. Add in onion as well as zucchini pieces. Sauté for 5 minutes. Add in garlic and then tomatoes and then continue sautéing for 3 minutes. Remove from stove then add in herbs and 1/2 cup mozzarella. Season with salt and black pepper. 3. Blend to mix ingredients. Mix up egg and ricotta cheese in a small bowl. Season with salt. Pour into the pasta concoction and blend. 4. Transfer all of the ingredients into an 8-inch square oven bowl greased with cooking spray or different shortening. Top with leftover mozzarella. 5. Bake for 15 minutes until browned as well as bubbly. Serve and enjoy.
Classic Chicken and Farfalle Pasta Salad Here is yet another pasta salad recipe for you that I know you are going to enjoy. It is incredibly tasty with the shredded chicken that is used in this recipe and incredibly filling. This is one dish you certainly have to make if you are looking to impress your friends and family. Image Credit: Flickr user Maggie Hoffman, <https://www.flickr.com/photos/maggiejane/5215823435/sizes/o/ Makes: 8 Servings
Total Prep Time: 40 Minutes
INGREDIENTS: 3 Cups of Bow Tie Style Pasta, Uncooked 1 ½ Cup of Red Grapes, Seedless and Cut Into Halves 1/3 Cup of Orange Juice, Fresh 1/3 Cup of Walnuts, Coarsely Chopped and Toast Nicely ¼ Cup of Lemon Juice, Fresh 1/3 Cup of Onion, Red In Color and Chopped Finely 1 Cup of Celery, Cut Into Tiny Pieces 2 Cups of Chicken, Breasts, Fully Cook and Shredded 3 Tbsp. of Chives, Fresh and Chopped Finely 2 Tbsp. of Olive Oil, Extra Virgin 2 Tbsp. of Parsley, Fresh and Roughly Chopped 1 Tbsp. of Mustard, Ground 2 tsp. of Sugar, White 1 ½ tsp. of Rice Vinegar Dash of Salt Dash of Black Pepper, Fresh and Ground DIRECTIONS: 1. Cook your farfalle pasta according to package instructions without adding any salt or fat to it. Drain and set aside to cool completely. 2. Next combine your citrus juices, rice vinegar, sugar, mustard and olive oil together in a medium sized mixing bowl. Season with a dash of salt and pepper and whisk together to combine everything evenly. 3. Then add in your shredded chicken, grapes, cooked pasta, chopped onion, chopped celery, walnuts, chopped parsley and chives. Toss gently to coat. Serve immediately and enjoy.
Yummy Asparagus Cavatappi with Pancetta This one recipe will help to warm you up and leave you feeling satisfied. It is packed full of a delicious nutty flavor that you won’t be able to get enough of and covered in cheese, making it one of the ultimate Italian style comfort foods. Makes: 4 Servings Total Prep Time: 50 Minutes
INGREDIENTS: 1 Pound of Asparagus, Trimmed and Finely Chopped 8 Ounce Package of Cavatappi Pasta, Uncooked 2 Ounces of Pancetta, Finely Diced ¼ Cup of Parmigiano Reggiano Cheese, Crumbled 3 Tbsp. of Pine Nuts, Lightly Roasted 2 tbsp. of Lemon Juice, Fresh and Squeezed 1 tsp. of Garlic, Minced 2 tsp. of Olive Oil, Extra Virgin Dash of Salt Dash of Pepper, Ground and Fresh DIRECTIONS: 1. Preheat your oven to 400 degrees. Whilst your oven is heating up cook your pasta as instructed in the packaging, however without incorporating oil and salt. 2. Place asparagus in the pasta on the final 3 minutes of preparing. Drain liquid. Add in minced garlic into the pasta-asparagus combination and place back on stove. Toss well to mix. 3. Distribute pine nuts in a single coating on a jellyroll pan. Bake for 3 minutes until aromatic and golden in coloring. Stir frequently. Transfer nuts to a compact bowl. 4. Raise oven heat to 475 degrees. Organize pancetta on the same baking pan. Bake for 6 minutes until crispy. 5. Stir olive oil and fresh lemon juice in a small bowl. Season with salt and freshly ground black pepper and then whisk. Drizzle over pasta. Toss to cover all of the ingredients. Spread with cheese, pancetta and nuts. Serve warm.
Special Pasta Alfredo with Bacon Bits Alfredo is a classic Italian sauce that many people know and love. With this recipe you will be able to put together a relatively easy alfredo dish that you are certainly going to drool over. It is so delicious that your entire family will be begging you for the recipe.
Makes: 4 Servings Total Prep Time: 50 Minutes
INGREDIENTS: 2 Bacon Slices, Applewood Smoked Variety and Crumbled 2/3 Cup of Parmigiano Reggiano Cheese, Grated 1, 9 Ounce of Fettuccine, Uncooked and Refrigerated 1 Cup of Milk, Low Fat 1 Tbsp. of Flour, All Purpose 1 tsp. of Garlic, Minced 2 Tbsp. of Parsley, Fresh and Finely Chopped Dash of Salt Dash of Pepper, Ground and Fresh DIRECTIONS: 1. Prepare fettuccine in accordance with package directions without the use of fat and salt. Drain pasta, yet conserve 1/4 cup pasta water. 2. Heat up a large non-stick pan over medium-high flame and prepare bacon for 4 minutes until crispy. Mix once in a while. Add in cooked bacon to a dish and conserve bacon drippings. Put aside bacon. 3. Sauté garlic in the drippings for a minute. Add in flour and stir continuously for 30 seconds. Steadily pour milk and then cook for 2 minutes as you are stirring frequently. 4. As soon as the milk-flour combination has moderately thickened, decrease heat and steadily add in cheese. Mix very well and continuously until cheese has melted. Season with salt and pour bought pasta water. 5. Add in pasta and toss very well to cover each strand. Top with bacon, various grinds of black pepper, and parsley. Serve while still warm and enjoy.
Thin Angel Hair Pasta with Garlic and Parmesan Cheese There are very few things out there that have the ability to warm up the soul and body as much as delicious Italian food can. With this recipe you will enjoy that sensation within 30 minutes or less. This is a very convenient dish to make and will leave you feeling completely satisfied.
Makes: 6 Servings Total Prep Time: 35 Minutes
INGREDIENTS: 8 Ounces of Angel Hair Pasta, Your Favorite Brand 3 Cloves of Garlic, Sliced Thinly ¼ Cup of Olive Oil ½ Cup of Parmesan Cheese, Finely Grated 2 Tbsp. of Your Favorite Herbs, Finely Chopped 1/8 tsp. of Chili Pepper Flakes Dash of Salt Dash of Black Pepper, Fresh and Ground DIRECTIONS: 1. First steam water in a large sized pot. Add in a tablespoon of salt per 2 quarts of water that you use. 2. Heat up your oil over medium heat in a small sized saucepan. Sauté your garlic herbs and spices, pepper flakes, and chopped parsley. Add in more pepper flakes in the event that spicy pasta is desired. 3. Sauté for at least a minute or until the ingredients are aromatic. Remove from stove. 4. The moment the water is boiling, add in angel hair pasta and cook for 2 minutes or tender. Drain pasta and wash with cold water but just enough to prevent pasta from further cooking. Make sure the pasta remains heated the moment it is transferred to a large sized bowl. 5. Top with your garlic-herb concoction and toss to mix. Top with some Parmesan cheese and various grinds of black pepper. Toss once more. Serve right away or reheat later on. Reheat appropriately before serving.
Tasty Farfalle Pasta in Oil and Balsamic Vinegar If you are looking for a healthy pasta recipe that tastes amazing, then you have to try this recipe out for yourself. It is incredibly healthy and smothered in tangy balsamic vinegar that you won’t be able to get enough of.
Image Credit: Flickr user Special*Dark, <https://www.flickr.com/photos/allthingschill/1199838755/sizes/l Makes: 4 Servings Total Prep Time: 45 Minutes
INGREDIENTS: 6 ounces of Bow Tie Pasta, uncooked 1, 4 Ounce Pack of Feta Cheese, Crumbled and Low Fat 2 Cups of Tomatoes, Grape Variety and Cut Into Halves 1/3 Cup of Basil Leaves, Fresh and Thinly Sliced 2 Tbsp. of Shallots, Finely Chopped 1 Cup of Green Grapes, Seedless and Cut Into Halves 2 Tbsp. of Balsamic Vinegar, White 2 Tbsp. of Capers 4 Tbsp. of Olive Oil, Extra Virgin ½ tsp. of Garlic, Bottled and Minced Dash of Salt Dash of Black Pepper, Ground and Fresh DIRECTIONS: 1. Cook your pasta according to packaging directions without the use of fat and salt. While the pasta is preparing, make your balsamic vinegar dressing. 2. To do this combine your vinegar, shallots, minced garlic, Dijon mustard, and capers together in a small sized bowl. Season with a dash of pepper and salt. Whisk to mix every single thing together. Add in the oil steadily and stir frequently. Drain and transfer cooked pasta into a large sized bowl. 3. Add in your basil, grapes and chopped tomatoes. Drizzle your vinaigrette on the pasta as well as your other ingredients. Toss to cover every ingredient in this dressing. 4. Top with some cheese and toss. Serve with toppings or additional ingredients like grilled asparagus. To make grilled asparagus, simply season with a teaspoon of extra virgin oil with a dash of salt and pepper .Blend it with 1 pound trimmed asparagus. Then heat up a grill pan and cover with some cooking spray or some other shortening over medium to high heat. Prepare asparagus for 5 minutes or until soft. Turn once only. Serve on individual plates or in a large sized serving bowl.
Cheesy Tomato-Basil Lasagna with Ham If you are looking for a pasta dish that is relatively easy to make and that will certainly please even the pickiest of eaters, then this is the pasta dish for you. Packed full of that delicious lasagna taste that we all know and love, this is certainly one dish that will leave your friends and family drooling for more.
Makes: 10 Servings Total Prep Time: 1 Hour and 30 Minutes
INGREDIENTS: 12 Lasagna Noodles, Fully Cooked 1 Cup of Mozzarella Cheese, Low Fat and Shredded ¼ Cup of Romano Cheese, Fresh, Grated and Evenly Divided 1 Egg, Large In Size 1 Cup of Ham, Finely Chopped and Fully Cooked 1, 16 Ounce Container of Cottage Cheese, Low Fat 1, 26 Ounces of Tomato Basil Pasta Sauce, Your Favorite Brand and Fat free ½ Cup of Cream Cheese, Fat Free 5 Cloves of Garlic ½ tsp. of Red Pepper Flakes, Crushed 2 ½ Tbsp. of Basil, Dried Some Cooking Spray DIRECTIONS: 1. Preheat your oven to 375 degrees. Mince your garlic in food processor. Add in your cheese and puree for 2 minutes until smooth in consistency. Add in cream cheese, chopped basil, egg, 2 tablespoons of Romano cheese, and dash of pepper. Puree until all of the ingredients are evenly blended together. 2. Then oil up a medium sized pan with some cooking spray or by brushing with shortening to grease it. Set at least 1/2 cup of pasta sauce at the bottom and evenly distribute. Set 3 lasagna noodles in a single layer over the sauce. Top with 1 cup prepared cheese mix, 1/3 cup ham, and 3/4 cup pasta sauce. 3. Duplicate the process until you have two more layers of lasagna noodles. 4. Pour the leftover pasta sauce over the pasta. Top with some mozzarella and 2 tablespoons Romano cheese. 5. Cover and then bake for at least 45 minutes. Uncover and bake for an additional 15 minutes. Remove from the oven and allow sit for 5 minutes before serving. Enjoy while still warm.
Bucatini Smothered Mushrooms Here is yet another pasta soup recipe that your entire family is certainly going to enjoy. The beans are packed full of mushrooms which contain important minerals that your body needs and craves and hearty vegetables that will give your body the vitamins and that your body needs to be healthy.
Makes: 6 Servings Total Prep Time: 1 Hour and 10 Minutes
INGREDIENTS: 8 Ounces of Bucatini Pasta, Uncooked ½ Cup of Porcini Mushroom, Dried 2, 4 Ounce Packs of Mushroom Blend, Exotic Variety and Coarsely Chopped 2 Ounces of Parmigiano Cheese, Finely Grated ¼ Cup of Shallots, Chopped Finely 2/3 Cup of Water, Boiling ¼ Cup of Whipping Cream, Heavy 2 Tbsp. of Sherry, Dry 1 Tbsp. of Canola Oil 2 Cloves of Garlic, Minced 1 tsp. of Sage, Fresh and Finely Chopped 1 tsp. of Truffle Oil Dash of Salt Dash of Black Pepper, Ground and Fresh A Few Sprigs of Sage, Optional DIRECTIONS: 1. Clean up and wash porcini well then place into a large sized bowl. Add in 2/3 cups boiling water to the bowl. Cover and allow it to sit for at least 30 minutes. Drain and conserve at least 1/4 cup of the soaking water. 2. Slice up the porcini in preparation for the cooking process. Steam the water for pasta and add in a tablespoon of salt. Cook up your pasta for at least 10 minutes or until tender. Drain pasta and conserve at least 1/4 cup pasta water. Put pasta aside. 3. Set a large sized pan over medium to high heat and heat up oil. Sauté garlic, shallots and mushroom mix for at least 5 minutes. Mix continuously as you are sautéing. Then add in porcini and sherry. Season with a dash of salt. Mix and sauté for a minute until liquid has fully evaporated. 4. Decrease the heat to medium and add in pasta, grated cheese, all of the conserved liquid, cream and torn sage. Season with a dash of freshly ground pepper. 5. Toss to mix all of the ingredients together. Drizzle with a touch of oil and toss again. Divide up the pasta into four portions and set on individual plates. Top with a tablespoon of crumbled cheese and top with a few sprigs in the event it is preferred.
Vegetarian Style Pasta Recipes
Butter and Sage Smothered Tagliatelle Some of the best recipes out there are sometimes the simplest ones to make. This is one of those simple recipes. The sauce in this recipe is often used to fill some kind of pastas such as tortelloni filled with spinach or ricotta cheese and even parsley. I highly recommend that you use a high quality egg type pasta and that it is homemade.
Makes: 4 Servings Total Prep Time: 6 Servings
INGREDIENTS: 10 t0 12 Sprigs of Sage, Fresh 6 Tbsp. of Butter Dash of Salt 10 ounces of Egg Tagliatelle, Dried ½ Cup of Parmigiano Reggiano, Fresh and Grated DIRECTIONS: 1. Fill up a large sized soup pot for your pasta with just about 6 quarts of water. Set this over high heat and bring to a rolling boil. 2. Coarsely slice up your sage leaves. Then place the butter and sage into a small sized saucepan. Season with a dash of salt and set over low heat. Remove from the heat the moment the butter starts to turn brown in color. 3. Once the water for the pasta is boiling, add in approximately 2 tablespoons of salt, add in your tagliatelle, and mix until all of the the strands are completely immersed. Cook until the pasta is tender. Once the pasta is finished, drain very well and toss with your butter and sage as well as your freshly grated cheese. Serve immediately.
White Truffle Tagliolini Tagliolini pasta is a type of pasta that is much thinner than fettuccine, which helps to give this dish the perfect balance between pasta and truffle. This is one dish that will melt in your mouth and leave you craving for more.
Makes: 4 Servings Total Prep Time: 35 Minutes
INGREDIENTS: 6 Tbsp. of Butter Dash of Salt 2 Ounces of White Truffles, Fresh 10 ounces of Egg Tagliolini, Dried ¼ Cup of Parmigiano Reggiano, Fresh and Grated ½ cup fresh chopped parsley DIRECTIONS: 1. Fill up a large sized cooking pot for the pasta with approximately 6 quarts of water and set over high heat. Bring to a rolling boil. 2. Melt the butter in a small sized saucepan over low heat, making sure you are careful to not allow it brown even the slightest. Add in approximately 1 teaspoon of salt and utilize a truffle slicer. You can use a peeler in the event you don’t possess a truffle slicer. C the truffle in 8 to 10 pieces of the truffle into your butter. Remove from the heat and put aside for later use. 3. Once the water for the pasta is boiling add in approximately 2 tablespoons of salt and your tagliolini, and mix until all of the strands are completely immersed. Prepare until tender. Once the pasta is finished, drain well and move to a large sized mixing bowl. Add in your melted butter as well as the grated cheese and toss nicely. Serve the pasta and cut the leftover truffle over every serving. Enjoy!
Classic Fettuccine Alfredo Alfredo is a classic Italian sauce that many people know and love. With this recipe you will be able to put together a relatively easy Alfredo dish that you are certainly going to drool over. It is so delicious that your entire family will be begging you for the recipe.
Image Credit: Flickr user MealMakeoverMoms, <https://www.flickr.com/photos/mealmakeovermoms/6831546073/sizes/l Makes: 4 Servings Total Prep Time: 40 Minutes
INGREDIENTS: 3 Tbsp. of Butter 1 Cup of Heavy Cream ¼ tsp. of Nutmeg, Fresh and Grated Dash of Salt Dash of Black Pepper, Fresh and Ground ½ Cup of Parmigiano Reggiano, Fresh and Grated 10 Ounces of Fettuccine, Egg and Dried DIRECTIONS: 1. For the pasta, fill up a large sized cooking pot with approximately 6 quarts of the water, set over high heat and then bring to a rolling boil. 2. Place the butter and heavy cream into a large sized skillet and set over medium to high heat. Add in your nutmeg and season with a dash of salt and pepper. Prepare until the sauce is thickened in consistency a little and the cream has decreased by approximately one-third. This should take approximately 2 minutes. Add in your cheese and mix until it is melted. Remove from the heat. 3. Add in approximately 2 tbsps. of salt to your boiling pasta water, add in your fettuccine, and then stir it until all of the strands are immersed. Cook until tender. 4. Once the pasta is finished, drain well, move to the pan with your sauce, toss well and serve immediately.
Fettuccine with Fresh Lemon This is one particular Italian dish that I know you are going to be making over and over again. Make sure that you do not skimp on the heavy cream in this recipe as you are surely going to need it if you want to avoid the cream from curdling. Image Credit: Flickr user MealMakeoverMoms, <https://www.flickr.com/photos/mealmakeovermoms/5857868156/sizes/l>
Makes: 4 Servings Total Prep Time: 20 Minutes
INGREDIENTS: 1 Lemon, Fresh 3 Tbsp. of Butter 1 Cup of Heavy Cream Dash of Salt Dash of Black Pepper, Ground 10 Ounces of Fettuccini, Dried Egg 2/3 Cup of Parmigiano Reggiano, Fresh and Grated DIRECTIONS: 1. Fill up a cooking pot for the pasta with approximately 6 quarts of water, set over high heat, and bring to a boil. 2. Thinly grate the yellow peel of your lemon, making sure to use great care to prevent the sour white pith from going into your mixture. Squeeze the lemon with a juicer which will help to strain all of the seeds .Next place your butter, lemon juice, and lemon zest into a large sized skillet and set over medium to high heat. The moment the butter has melted, add in your heavy cream and season with a dash of salt and pepper. Cook for approximately 2 minutes, until the cream has decreased by approximately one third of its original volume before removing from the heat. 3. Add in approximately 2 tablespoons salt to your boiling pasta water, add in the fettuccine, and then mix until all of the strands are completely immersed. Cook until al tender. 4. Once the pasta is finished, drain well, move to the killer with your sauce, toss perfectly with the grated cheese, and then serve right away.
Conclusion Well, there you have it! Italian food is my specialty and as such of course it is also one of my favorite cuisines on the planet today. I had a pleasure writing this book for those who share the same interest as me and I hope that you were able to learn a few things along the way. In this book you have learned not only how to make the most delicious Italian recipes that can be made, but what the variety of different types of pasta available today.
What is the next thing for you now? The next step for you is to begin preparing all of the recipes that you have found in this book for yourself and begin to take the steps you need in order to become the Italian chef that you want to become. Good luck!
