Pasta

Cajun Chicken Pasta // Substitute Spaghetti Squash For A Low Carb Option#fresh #fastfood #skillet

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Pasta with Avocados, Bacon and Parmesan

Pasta with Avocados, Bacon and Parmesan
Recipe type: Pasta
Serves: 4

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Ingredients
  • 8 ounces dried bow tie pasta
  • 6 slices bacon, cut crosswise into ½-inch thick slices
  • 3 cloves garlic, minced
  • 2 medium avocados, pitted, peeled, and sliced crosswise
  • ⅔ cup chopped fresh parsley
  • ¼ teaspoon lime zest
  • 2 tablespoons lime juice
  • ½ cup shredded Parmesan
  • salt and pepper to taste

Instructions
  1. Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of the pasta water and the pot that was used to cook the pasta.
  2. While the pasta is cooking, place the the bacon in a cold pan, then place over medium heat.
  3. Cook until almost crisp, then add the garlic and cook for 1 minute more. Using a slotted spoon, transfer the bacon and garlic to the pot that was used to cook the pasta along with the avocados, parsley, lime zest and juice, Parmesan, the reserved pasta water, salt, and pepper.
  4. Reduce the heat to medium-low and gently cook the pasta until all of the ingredients are warmed through, then serve.Pasta with Avocados, Bacon and Parmesan

 

Creamy Fettuccine with White Beans and Basil

Creamy Fettuccine with White Beans and Basil
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 10 ounces dried Fettuccine
  • 1 (14-ounce) can white beans such as Northern or Cannellini
  • 1 teaspoon lemon zest
  • ¼ cup heavy cream
  • ½ cup shredded Parmesan
  • 1 tablespoon lemon juice
  • ½ cup firmly packed fresh basil leaves, cut into ribbons
  • small basil leaves for garnish
  • salt and pepper to taste

Instructions
  1. Cook the Fettuccine according to the package directions. Reserve ½ cup of the pasta water, then drain.
  2. Place the pasta, pasta water, white beans, lemon zest, heavy cream, and Parmesan in the pot that was used to cook the pasta.
  3. Stir until the beans are warmed through and the cheese is melted, about 4 minutes.
  4. Stir in the lemon juice and fresh basil.
  5. Season with salt and pepper, top with fresh basil leves, then serve.Creamy Fettuccine with White Beans and Basil

 

Capellini Pasta with Salmon and Mushrooms

Capellini Pasta with Salmon and Mushrooms
Cuisine: Italian
Recipe type: Pasta
Serves: 8

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Ingredients
  • ¼ cup olive oil
  • 1 12oz. salmon filet, cut into ½ inch pieces
  • 4 garlic cloves, minced
  • ½ lbs. Mushrooms, sliced
  • ½ cup grape tomatoes, halved
  • ⅓ cup dry white wine
  • 3 tbs. capers
  • ½ lb. Capellini, cooked to al dente
  • ¼ cup fresh dill
  • 1 tbs. lemon juice
  • Salt and pepper

Instructions
  1. Season salmon with salt and pepper. Add to large skillet, saute until cooked through, about 3 minutes.
  2. Transfer salmon to a plate. Add garlic, mushrooms, saute for 3 minutes. Add tomatoes, wine, and capers, cook for another 5 minutes.
  3. Add cooked capellini, dill, lemon juice, and salmon to skillet, season with salt and pepper, cook together for another 2 minutes.
  4. Place into bowls, garnish with leftover dill.Capellini Pasta with Salmon and Vegetables

 

Angel Hair Pasta with Sun Dried Tomatoes and Herbed Goat Cheese

Angel Hair Pasta with Sun Dried Tomatoes and Herbed Goat Cheese
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 8 ounces angel hair pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ⅓ cup sundried tomatoes packed in oil, drained and sliced ¼-inch thick
  • 4 ounces herbed goat cheese, crumbled
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Cook the angel hair according to the package directions, then drain.
  2. While the pasta is cooking, place a large skillet over medium-low heat.
  3. Add the oil followed by the garlic and cook just until you can smell the aroma of the garlic.
  4. Remove the skillet from heat until the pasta is finished cooking.
  5. Add the cooked pasta, sundried tomatoes, salt, and pepper to the skillet with the garlic and toss to coat.
  6. Place over low heat and toss until warmed through. Sprinkle with the crumbled goat cheese and parsley, then serve.Angel Hair with Sundried Tomatoes and Herbed Goat Cheese

 

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 1½ pounds frozen cheese tortellini
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • 2 tablespoons of the oil from the sun-dried tomatoes
  • 2 cups firmly packed fresh basil leaves
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Cook the pasta according to the package directions. Drain.
  2. Return it to the pot that it was cooked in along with the sun-dried tomatoes, sun-dried tomato oil, salt, and pepper.
  3. Place the pot over medium heat and cook just until heated through.
  4. Stir in the basil, sprinkle with Parmesan, and serve.Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

 

Bow Tie Pasta with Spinach, Peppers, and Sausage

Bow Tie Pasta with Spinach, Peppers, and Sausage
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 6 ounces dried bow tie pasta
  • 1 teaspoon vegetable oil
  • 8 ounces beef smoked sausage, sliced ½-inch thick on the diagonal
  • 1 red bell pepper, seeded, and sliced ½-inch thick
  • 1 large leek, green ends removed, split, washed, and sliced ¼-inch thick
  • 2 cloves garlic, minced
  • 8 cups baby spinach
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Cook the bow tie pasta according to the package directions. Drain and set aside. Reserve the pot used to cook the pasta.
  2. While the pasta is cooking, place a large skillet over medium-high heat. Add the oil followed by the sausage and cook until browned and crispy, about 7 minutes.
  3. Using a slotted spoon, transfer the sausage to a plate and set aside. Add the bell pepper and leek and cook until the bell pepper just begins to become tender, about 4 minutes.
  4. Add the garlic and spinach then season lightly with salt and pepper.
  5. Add the pasta to the pot that it was cooked in along with the sausage, spinach mixture, and Parmesan.
  6. Stir to combine, then serve. Bow Tie Pasta with Spinach, Peppers, and Sausage

 

Baked Rotini with Chicken and Tomatoes

Baked Rotini with Chicken and Tomatoes
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 8 ounces dried rotini pasta
  • 1 teaspoon vegetable oil
  • 2 boneless, skinless chicken breast halves, cut in half horizontally
  • 4 tablespoons butter, divided
  • 5 ounces button mushrooms, sliced
  • ¼ cup all purpose flour
  • 2 cloves garlic, minced
  • 3 cups milk
  • 1 cup shredded Mozzarella
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 350ºF.
  2. Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
  3. While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
  4. Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
  5. Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
  6. Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
  7. Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
  8. Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.Baked Rotini with Chicken and Tomatoes

 

Crock Pot Spaghetti

Crock Pot Spaghetti
Author:
Recipe type: Pasta

Ingredients
  • Crock Pot Spaghetti
  • 1 jar of pasta sauce
  • 1 cup water
  • 15 frozen meatballs
  • 8 oz of pasta noodles

Instructions
  1. Pour all of the ingredients into your crock pot. Mix together.
  2. Set your crock pot on either high for 4 hours or low for about 6 hours.
  3. If you want that slow cooked affect, I recommend the low setting. If you are in a hurry and need it quickly, I would put it up to high.

 

Taco Stuffed Shells

Ingredients

  • 1 lb. ground beef or turkey
  • 1/4 cup taco seasoning
  • 4 oz. cream cheese
  • 12 Jumbo Pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Jack cheese

Directions

  1. Cook Shells.
  2. On the stove sear Beef or turkey.
  3. Add Taco and cream cheese. Cover, remove from heat and let it sit for a while while the cheese is melting.
  4. Stuff the shells with the mix and place in a baking pan. Cover with sauce.
  5. Bake covered with foil for half an hour at 350F. Take out and put some cheese on top.
  6. Bake uncovered until the cheese melted and starting to brown a little.

Source: saorganics.com