Pasta Recipes

From Chef Robert's Kitchen
Pasta Nutrition - Pasta is low in fat and soduim , is a good source of complex carbohydrates, and enriched pastas provide B-vitamins and iron. The durum wheat from which most pasta is made is high in protein.
Finally, pasta calorie content is lower than you may have assumed - 2 ounces of uncooked (about 1 cup cooked) spaghetti or macaroni provide less than 210 calories.

Turkey Pastrami and Pasta Salad

1 lb turkey pastrami, cut into half inch strips
8 ounces spiral pasta, cooked and drained
1 can artichoke hearts, drained and cut into quarters
2 medium carrots, sliced
1/2 cup chopped onion
1 stalk celery, chopped
1 4 oz can black olives, drained and sliced
3 tbsp olive oil
3 tbsp white wine vinegar
1 1/2 minced tsp garlic
1/2 tsp salt
1/2 tsp pepper

Combine pastrami, pasta, artichoke hearts, sliced carrots, onion, celery and olives in a large bowl.

In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss with pasta and pastrami mixture. cover and refrigerate for 1 hour before serving for flavors to blend well.

Makes 6 servings.

Antipasto Pasta Salad

1 can (8 1/2 oz) artichoke hearts, drained
10 oz dry bite size pasta twists or spirals
Raspberry Vinaigrette (recipe follows)
3 cups broccoli flowerets
1 cup pitted ripe olives
4 oz thinly sliced mushrooms
1 cup cherry tomatoes, cut into quarters
2 oz prosciutto, cut into thin bite-size strips
1 cup finely shredded Asiago cheese or parmesan cheese

Raspberry Vinaigrette - Combine 1/2 cup raspberry vinegar, 2/3 cup olive oil, 1 1/2 tsp dry basil and 1/4 tsp black pepper. Mix well until blended. Set aside.

Cook pasta in a 5-6 quart pan in 3 quarts boiling water until just tender (12-15 minutes) or follow package directions. Drain, rinse with cold water and drain well.

Steam broccoli, covered, on a rack over 1 inch of boiling water until barely tender when pierced (about 5 minutes). Rinse immediately with cold water and drain well.

In a large bowl, combine pasta, broccoli, artichokes, olives, mushrooms, tomatoes, prosciutto, cheese and Raspberry Vinaigrette. Toss gently and serve.

Garlic Shrimp & Pasta

1 lb Everyday Gourmet Jumbo Raw Shrimp Deveined, Tail -on
6 Cloves Garlic, sliced
1/2 cup Sweet White Onion, diced
1/3 cup Olive Oil
4 Roma Tomatoes cut into sections of 8
1 1/2 lbs Angel Hair Pasta

Place pasta in 2 quarts boiling water, return to boil, stirring occasionally. Boil about 5 minutes or until al dente.
While pasta is boiling .... Heat Olive oil in frying pan over medium-high heat. Add garlic and onion to oil and cook, stirring frequently, until onion is brown but not burned. Add Jumbo Shrimp, and cook until just pink. Reduce heat and add tomatoes. Cook for another 3-4 minute or until tomatoes begin to lose their juices.


Linguine with Prosciutto & Green Olives

8 oz dry linguine or 1 package (9oz) fresh linguine.
1/4 cup olive oil
2 oz thinly sliced prosciutto, cut into 1/4-inch wide strips
1/2 cup thinly sliced green onions including the tops
1 jar (3oz) pimento-stuffed olives, drained
1 cup cherry tomatoes, cut into halves
1/2 - 2/3 cup grated parmesan cheese

In a 5-6 quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8-10 minutes for dry pasta, 1-2 minutes for fresh); or cook according to package directions. Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-size frying pan over medium-high heat, add prosciutto and cook, stirring often, until lightly browned (3-4 minutes). Add onions and stir just until they begin to soften. Add olives and tomatoes, shake pan often until olives are hot (about 2 minutes). Pour prosciutto mixture over linguine, mix lightly, using 2 forks. Serve with cheese to taste. Makes about 4 servings.

Pasta Primavera with Marinated Grilled Chicken

4 Everyday Gourmet boneless, skinless chicken breasts
Balsamic Dressing (below)
8 oz dry gemelli or other bite-size pasta twists or spirals
1/2 cup frozen peas, thawed
1/4 cup thinly sliced green onions, including the tops
2 medium-sized carrots, thinly sliced
12 ounces fresh asparagus, tough ends snapped off and spears cut from stems (keep stems and spears separate)
4 oz mushrooms, thinly sliced

Balsamic Dressing
Combine 3 Tbsp Balsamic vinegar, 1 large minced garlic clove, 1/2 tsp crushed dried red chilies, 2 Tbsp grated parmesan cheese, 1/2 cup olive oil. Mix until well blended, season to taste with salt if desired and freshly ground black pepper

Prepare Balsamic dressing and set aside.
In a large pot, bring 3 quarts water to a boil and add pasta. Bring to boil and cook until just tender (8-10 minutes) or cook according to package directions. Drain, rinse with cool water and drain well again. Place pasta in a large bowl and lightly mix in peas, sliced onions, and 1/2 cup of the dressing. Set aside.

Brush chicken breasts on all sides with some of the remaining dressing. Place on the grill (low-med heat). Grill, brushing with remaining dressing and turning several time. Brush with a little dressing each time turned. Total grilling time will be approx 18-20 minutes. If desired, bake in a shallow baking pan at 350 degrees for 20 minutes, turning and brushing with dressing half way through baking time.

While chicken is cooking, in a medium-size pan, bring 2 cups of water to a boil. Add carrots. Return water to a boil. Add asparagus stems, return to a boil again and add asparagus tips. Return to a boil again and boil vegetables for 1 minute. Drain and rinse with cold water to stop the cooking process. Drain again. Gently mix blanched vegetables with mushrooms and pasta.

Slice grilled chicken into strips crosswise. Divide the pasta mixture onto 4 plates. Place one sliced grilled chicken breast next to the pasta on each plate. Garnish with sliced green onions. Serve.


Vegetable Lasagna

Full of traditional Lasagna flavor without the meat.

 

8 oz Lasagna Noodles (dry)
4 large carrots, cut into 1/4" slices
3 large zucchini (about 1lb) cut into 1/4" slices
2 Tbls olive oil
1 medium onion, finely chopped
8 oz mushrooms, thinly sliced
1 tsp each dry basil, thyme and oregano
1 jar (32oz) marinara sauce
2 (10 oz) pkgs frozen spinach, thawed
8 oz Ricotta cheese
3 cups (12oz) shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

Bring 3 quarts water to a boil in a large pot, add lasagna and carrots and cook for 6 minutes. Add zucchini and continue to cook another 4-5 minutes until lasagna is just tender (aldente). Drain well, separating lasagna and vegetables. Set aside.

In the same pot, heat olive oil over high heat, add onion, mushrooms, basil, thyme and oregano. Stirring often, cook 6-7 minutes or until the onion is soft and all liquid is evaporated. Remove from heat, add marinara sauce and set aside.

Drain thawed spinach, removing excess water by gently squeezing spinach. Mix together spinach and ricotta cheese in a separate bowl. Set aside.

Spread 1/3 of the sauce in a shallow 2 1/2-3 quart baking dish. Arrange half the lasagna over the sauce. Add half each of the carrots, zucchini, spinach mixture and mozzarella cheese. Repeat layers, using half the remaining sauce and all the remaining lasagna, carrots, zucchini, spinach mixture and mozzarella. Spread remaining sauce on top, then sprinkle with Parmesan cheese. (At this point, you may cover baking dish and refrigerate for up to a day).

Set baking dish onto of a cookie sheet to catch any boil-over drippings and bake, uncovered in a 400 degree oven for about 25 minutes. Let stand for 5 minutes before serving. If lasagna was refrigerated, bake in 350 degree oven for 50 minutes. Cut into squares and serve.