Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

PASTA POMODORO RECIPE

December 26, 2019
This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE
PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

PASTA POMODORO RECIPE

INGREDIENTS :

  • 2 teaspoons garlic minced
  • 1/2 cup parmesan cheese divided use
  • 1/4 teaspoon crushed red pepper flakes optional
  • 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup onion finely chopped
  • 3 tablespoons butter
  • 3 sprigs fresh basil plus more basil leaves for garnish.
  • 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

  1. Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
  2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
  3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
  4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
  5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
  6. Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
  7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
  8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
  9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

December 09, 2019
A quick and simple food formula with Italian sausage and spinach tossed with a fast ricotta-Parmesan white sauce and peppers. Nice and spicy!

Pasta food! I don’t suppose I do know anyone UN agency doesn’t love food. And I’ve looked. I’ve polled random individuals and no a negative response. Once Patty and that I visited Italy, we tend to skilled food in several forms, with such associate degree awing sort of sauces and accompaniments that we’re still to the current day talking regarding going back.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS
EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

I’m forever on the lookout for super fast sauce recipes. As I’ve mentioned (complained) before, Patty and that I each work full time with our net business, and that I am a author – to not mention our outstanding Chili Pepper Madness site! – however once it involves lunches or dinners, generally we'd like food during a hurry. 

The ingredients alone area unit straightforward. The longest issue to cook is that the sausage, which is barbecued by the time your food is completed boiling. append some spinach, swirl in cheese and Parmesan cheese with a touch of the food water and boom! Done! Fast! Delicious! Easy! I really like those words.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

INGREDIENTS :

  • 2 cups rotini noodles
  • 8 ounces spicy Italian sausage
  • 2 serrano peppers chopped
  • 3 garlic cloves chopped
  • 1 cup ricotta cheese
  • 1 medium red bell pepper chopped (I cut some in long strips because that's how I roll!)
  • 1 cup shredded Parmesan cheese
  • 6 ounces spinach chopped
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Heat a pan to medium heat and add Italian sausage. Cook about 5 minutes, breaking it up as you cook.
  2. Add peppers and cook about 5 minutes to soften.
  3. Add garlic and spinach and stir. Cook about 1 minute.
  4. While sausage is cooking, get your salted water boiling and prepare your noodles to your preference. Drain and reserve about a cup of the pasta water.
  5. Add noodles back to the pot and stir in ricotta cheese and half of the Parmesan. Stir. Add in the pasta water a bit at a time and stir until it becomes creamy to your preference. You probably won’t use the whole reserved cup.
  6. Add the noodles to the sausage-pepper mixture and stir.
  7. Add cracked black pepper and salt to taste.
  8. Sprinkle on some chopped parsley and serve with extra Parmesan cheese.


VEGAN AVOCADO PESTO PASTA

December 05, 2019
Vegan avocado pesto alimentary paste could be a filling twist on classic pesto. created in but quarter-hour, this fast direction is packed with flavor and healthy ingredients.

Avocado pesto alimentary paste is creamy, flavorful, and packed with nutrients from spinach and avocado. It’s created similar to regular pesto, however with the addition of avocado.

VEGAN AVOCADO PESTO PASTA
VEGAN AVOCADO PESTO PASTA

Adding frozen thawed spinach is a straightforward thanks to “bulk up” your pesto. Spinach blends in superbly with pesto and it’s a powerhouse of nutrients.

It’s conjointly a reasonable thanks to stretch the quantity of pesto you've got while not sacrificing texture or flavor.

VEGAN AVOCADO PESTO PASTA

INGREDIENTS :

  • 8 ounces dry pasta of choice
  • 1 and 1/2 cups basil, loosely packed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 1 cup frozen spinach, thawed
  • 1 medium avocado, skin and seed removed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, from one lemon
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Cook pasta according to package instructions.
  2. Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  3. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.

SLOW COOKER GROUND BEEF AND CHEESE PASTA

February 27, 2019
The perfect, creamiest, pork and cheese pasta ever. Even the pasta gets cooked right in the slow cooker!

SLOW COOKER GROUND BEEF AND CHEESE PASTA
SLOW COOKER GROUND BEEF AND CHEESE PASTA

This sluggish cooker ground pork and cheese pasta became successful! only some simple elements tossed in the sluggish cooker and by way of supper time a scrumptious hearty meal become equipped.

That is a recipe I make all of the time in a pot at the stove-pinnacle or in a slow cooker. The pasta is going in uncooked and any kind can be used. i love to add heavy cream in the direction of the stop of baking for a creamier pasta however this is totally elective. i am hoping you experience this recipe as a whole lot as we do!

SLOW COOKER GROUND BEEF AND CHEESE PASTA


Ingredients

  • 1 lb ground beef
  • 1 tablespoon oil
  • 1/2 cup diced onions
  • 4 cloves of garlic minced
  • 2 cups uncooked pasta any kind
  • 24 oz jar marinara sauce about 3 cups
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon dried italian herb seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 cups water
  • 1/2 cup heavy cream optional
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese


Instructions

  1. Warmness a medium pan to medium/excessive warmth. prepare dinner floor red meat until it browns (five mins), drain and cast off from the pan and pour into sluggish cooker. 
  2. Wipe the pan with a paper towel and upload 1 tablespoon oil to the identical pan, cook dinner the onions for two-three minute, till soft. 
  3. Add the minced garlic and cook for another 20 seconds. 
  4. Turn off heat and pour onions and garlic into sluggish cooker. upload the jar of marinara sauce, diced tomatoes, italian seasoning, water, and salt. 
  5. Cook on medium warmth for 4 hours. subsequent, add the pasta, heavy cream, half the mozzarella cheese, the parmesan and gently stir. 
  6. Pinnacle with the last half of mozzarella cheese and cook dinner for some other hour or until the cheese is melted and bubbly. Serve warm. enjoy!

BAKED SPAGHETTI RECIPE

February 24, 2019
If you are a spaghetti type of own family, you will love this clean Baked Spaghetti recipe.  it's miles loaded with ground beef, creamy sauce, and masses of gooey cheese.

BAKED SPAGHETTI RECIPE
BAKED SPAGHETTI RECIPE

If your own family loves savory food you must honestly strive one pot creamy fowl stroganoff, or these this top notch slow Cooker pork suggestions with Gravy.

Oven baked spaghetti is one of these recipes that may be a slam dunk for a quick, and delicious dinner during the week. Made with a mixture  kinds of cheese, Alfredo and marinara sauce, and floor pork, this tacky bake spaghetti will be a family preferred.  

Plus, all you need to do is upload a caesar salad and heat garlic bread and you will have the quality baked spaghetti for dinner there may be. you could in no way pass wrong with spaghetti, and this easy baked spaghetti recipe combines all the deliciousness of conventional spaghetti with a creamy twist.

BAKED SPAGHETTI RECIPE


INGREDIENTS

  • 1-1/2 pounds ground beef
  • 1 medium onion diced
  • 2 Tablespoons minced garlic
  • 2 tsp garlic salt
  • 1 tsp pepper
  • 1-24 oz jar marinara sauce
  • 1-15 oz jar alfredo sauce
  • 1-14.5 oz can diced tomatoes
  • 16 oz spaghetti cooked according to package directions for al dente noodles.
  • 4 oz cream cheese
  • 3 cups shredded mozzarella cheese
  • Garnish with fresh chopped basil and oregano optional


INSTRUCTIONS

  1. Preheat oven to 350 degees
  2. In a big skillet over medium high warmth, prepare lunch ground red meat pro with garlic salt and pepper.while red meat is sort of finished cooking add minced garlic and diced onions and prepare lunch till pork is no longer red.
  3. In a big bowl combine, cooked noodles,marinara sauce, alfredo sauce, diced tomatoes,and beef angregate. Stir in 1 cup mozzarella cheese and cream  cheese till fully combined and cheese has melted.
  4. Place in a 9X13 baking dish covered with nonstick cooking spray,and top with final 2 cups of mozzarella cheese.baked uncovered for 30 minutes and garnish with clean chopped basil and oregano.serve warm.

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