Recipe Sheet » Italian Food

Pasta with Spinach and Tomato Cream Sauce

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 Bag Pasta — used butterfly

1 Box Frozen Spinach

2 C Tomatoes — chopped, or fresh tomatoes

1 Container Fatfree Cream Cheese — most of it not all

Black Pepper Assorted Herbs

Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it’s thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve.

Pasta with Spinach Chiffonade In Chicken Brot

admin — Tue, 10 Jun 2008 12:39:04 +0000

2 tb Olive oil

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips 2 c Reduced chicken broth

-(boil 4 cups down to 2) 1 oz Grated parmesan cheese

Freshly ground black pepper

Cooked spaghetti or linguine

In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

Pasta with Spinach Pesto

admin — Tue, 10 Jun 2008 12:39:04 +0000

12 oz Pasta

1 1/2 c Fresh spinach, packed

1/4 c Water or chicken stock

3 tb Olive oil

2 tb Pine nuts

3 tb Parmensan cheese

1 1/2 ts Crushed garlic

Pepper

1. Cook pasta in boiling water according to package instructions or

firm to the bite. Drain and place in serving bowl.

2. Meanwhile, in food processor, puree spinach, water, oil,

nuts,cheese, garlic, and pepper until smooth.

Pour over pasta.

tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.

Pasta with Uncooked Tomato, Basil and Mozzarella Sauce

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 1/2 pound ripe tomatoes (about 3) — seeded and chopped

2 garlic cloves — minced

1/2 cup packed fresh basil leaves — chopped coarse

1/2 pound fresh or processed mozzarella — diced 1/2

cup extra-virgin olive oil 2 tablespoons balsamic or red-wine vinegar

salt and freshly ground black pepper 1 pound dried shaped-pasta of choice — i.e. penne,

– farfelle, rigatoni — or 1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.

Pasta with Sun-Dried Tomato Sauce Supreme

admin — Tue, 10 Jun 2008 12:39:04 +0000

4 tablespoons butter

1 1/2 cups whipping cream

1/2 teaspoon nutmeg — freshly grated

8 oz “Bella” sun-dried tomatoes in oil

4 cups pasta — *

1 egg yolk

3/4 cup parmesan cheese — freshly grated

* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.

Pasta with Uncooked Fresh Tomatoes Vinaigrette

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 3/4 lb Firm, vine-ripened tomatoes

- peeled, cored, halved, -seeded, and cut into 1/2″ -pieces 3 tb Olive oil

3 tb Lemon juice

1 1/2 tb Fresh basil leaves, shredde

1 1/2 tb Chopped fresh parsley

Freshly ground white pepper Cooked pasta In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley. Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes. Toss with cooked pasta the moment the pasta has been drained.

Pasta with Spiced Lentils& Tomatoes

Tue, 10 Jun 2008 12:39:04 +0000

1 tb Corn or peanut oil

3 md Garlic cloves, chopped fine

1 sm Onion, chopped fine

1 t Ground cummin

1 t Ground coriander

1 t Powdered ginger

1/2 ts Crushed red pepper flakes

1 cn Salt-free whole tomatoes

-(16 ounces) 1 c Reduced chicken broth

1/2 c Brown lentils

1 tb Sugar

1/2 c Low-fat yogurt

2 tb Basil leaves, finely

- shredded Cooked pasta

In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta. Note: To make reduced chicken broth..Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).

Pasta with Ricotta And Parsley

admin — Tue, 10 Jun 2008 12:39:03 +0000

Ingredients
5	each	onions, chopped
4	each	garlic, cloves, minced
1/2	each	bell pepper, green, minced
1/4	cup	oil, olive
1 1/2	cup	parsley, fresh, tightly packed, minced
1	teaspoon	salt
1		pepper, to taste
1/2	teaspoon	oregano, or thyme
1/2	cup	cream, sweet or sour
2	cup	ricotta cheese
1	pound	pasta, shells, elbows, or other small forms)

Directions:
Saute the onions, garlic and green pepper in the oil until light brown, stirring often. Add the parsley, salt, pepper and oregano and cook, stirring, until the parsley is wilted but not brown. Add the sour cream and mix. Add the ricotta and heat to serving temperature. To prevent curdling, do not heat to simmering. Meanwhile, cook pasta until al dente. Drain well, return to the pot and add the sauce. Toss until well mixed. Adjust the seasonings and serve on a hot platter.

Pasta with Roasted Eggplant and Tomato Sauce

admin — Tue, 10 Jun 2008 12:39:03 +0000

1 md Eggplant

1/2 lb Penne, rigatoni or pasta

-shells 1 1/2 c Tomato sauce

4 Garlic cloves — finely minced

2 tb Capers — rinsed and coarsely

-chopped pn Hot red pepper flakes 2 ts Dried oregano

Salt and pepper

Preheat the oven to 450 degrees. Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling apart. When the eggplant is cool enough to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Discard the skin. Bring a largepot of salted water to a boil. Drop in the pasta and stir the eggplant and the rest of the ingredients and warm through. season to taste. Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add a pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once.

Pasta with Roasted Peppers& Sausage

admin — Tue, 10 Jun 2008 12:39:03 +0000

1 lb Mild Italian sausage

1 sm Garlic head

1 lg Onion,sliced

2 lg Red or yellow bell peppers,

-stemmed, seeded, and sliced 1/4 c Balsamic or red wine vinegar

2 tb Dijon mustard

1 t Dried oregano leaves

1 lb Penne or other tube pasta

Place sausage, whole garlic, onion, and peppers in a 12×17″ pan; pierce meat all over. Bake in a 425′F.

oven until vegetables are limp and edges dark brown, about 1 hour; stir often. Thinly slice sausages; keep warm. Cut garlic in half crosswise; squeeze pulp into a bowl. Add vinegar, mustard, and oregano; stir well. Bring 3 quarts water to a boil in a 5-6 quart pan over high heat. Add pasta; cook, uncovered, until just tender to bite, 8-10 minutes. Drain; pour into a bowl. Add sausage and garlic mixtures. Mix well. Serve hot or at room temperature. Per serving: 453 calories; 17 grams protein; 19 grams fat; (6.5 grams saturated fat); 53 grams carbohydrates; 535 milligrams sodium; 43 milligrams cholesterol. ~ Josie Ingber, Berkeley, California