Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 These are printed up now. I have to try them. Viva La pasta! Mark , Lou Conaway <louconaway wrote: > > I'm new to the group and figured I'd post a few pasta favorites. None > of these are low fat. A few are down right decadent, all are quick > and easy. My kind of recipes. > > > This is one of my faves, the soul of simplicity and sooo good. I use > refrigerated pesto from the grocery for this one. > > Spaghetti with Grape Tomatoes and Pesto > from The Simpler the Better, Sensational Italian Meals by Leslie Revsin > > 1 lb spaghetti > 2 T extra-virgin olive oil > 2 pints grape tomatoes > 1/4 C pesto > Freshly grated parmesan for serving > > 1. Bring a large pot of salted water to a boil. Cook spaghetti until > al dente, about 9 minutes. Drain, reserving about 1/2 C of cooking > water. Set pasta aside; do not rinse. > > 2. Return pot to stove. Add olive oil and heat over medium-high heat. > Add tomatoes and cook, stirring occasionally, until tomatoes begin to > split, about 3 minutes. > > 3. Remove pot from the heat. Add pasta and the pesto. Mix, adding > enough reserved cooking water to loosen pesto and create a light > sauce. Serve hot, with grated cheese on the side. > > > > I'm not a big artichoke fan but I love this sauce. Rich, complex > flavor from a few ingredients. Requires a blender. > > Rigatoni in Creamy Artichoke Sauce > from The Simpler the Better, Sensational Home Cooking In 3 Easy Steps > by Leslie Revsin > > 1 box (9 oz) frozen artichoke hearts > 2 1/2 C milk > 1 T butter > 1 lb rigatoni > 1 C shredded sharp provolone cheese > 1/4 C chopped parsley > > 1. Bring frozen artichokes and milk to a simmer in a medium saucepan > over low heat. Add butter and cook artichokes until tender, 5 to 6 > minutes. > > 2 Transfer artichokes and 1 C of milk to a blender. Puree until > almost smooth, 15 to 30 seconds. Stir back into remaining milk in > saucepan. Season with salt and pepper. Remove artichoke sauce from > the heat and cover to keep warm. > > 3. In a large pot of salted boiling water, cook pasta until al dente, > about 11 minutes. Drain, then return to the pot over low heat. Stir > in sauce and heat 30-60 seconds, stirring. Remove from heat and stir > in cheese and parsley. Serve hot. > > Note. Set aside a little pasta cooking water. If finished pasta seems > a little thick, us to thin it down. > > > > This is a two-for recipe. Make the 1st one, reserve 1/2 and serve the > rest. Next night, use the reserve to make the 2nd dish. > > Two-For-One Noodles > Paraphrased from Desperation Dinners! by Beverly Mills and Alicia Ross > > 16 oz Penne > 2 T olive oil > 1/2 C diced onions > 3 slices bacon substitute (fake-on in my house) > 1 T fresh parsley or 1 t dried > 1 T fresh basil or 1/2 - 1 t dried > 1 (15 oz) carton ricotta cheese > 1/4 C grated parmesan > 3 T hot water from the pasta pot > salt and pepper to taste > > 1. Boil penne in a large pot of boiling salted water. Cook to al denta. > > 2. Meanwhile, heat oil in a skillet over medium heat. Dice the onions > and add to the skillet as you go. Coarsely chop the veggy bacon and > add. Cook until the onion is tender and the bacon impersonator is > crisp. Chop the fresh herbs if using. > > 3. Transfer the onions and baconish to a 3 qt or larger serving bowl. > Add the ricotta, parmesan, herbs, and hot cooking water. Stir well. > > 4. Drain the penne well and pour 1/2 into the serving bowl. Stir well > to mix, add the remaining penne and stir again. Add salt and pepper > to taste. Pass extra parmesan at the table. > > This serves 8 as is, or 4 with 1/2 set aside for another meal. > > > > The authors call this on Mock Spinach and Ricotta Lasagna. Since it > doesn't use mock spinach or real lasagna, I call it... > > Spinach and Ricotta Bake > > 1 (10 oz) pkg frozen spinach > 4 C Two-For-One Noodles (making an encore appearance) > 1 (26 oz) jar spaghetti sauce (the meatless versions of Classico are > my favorites) > 1 C shredded mozzarella > > 1. Preheat oven to 450 degrees. > > 2. Place the frozen block of spinach in a dish, cover and microwave > on high for 5 minutes to defrost. > > 3. Spread the Two-For-One Noodles in a 9 x 13 pan, separating any > that may be stuck together. Drain the defrosted spinach well and > scatter over noodles. Top with spaghetti sauce and sprinkle with cheese. > > 4. Bake until hot and bubbly, about 12 to 15 minutes. Serve at once > to 4 hungry people. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.