Brenda's Easy Pasta - Xpst

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Hello,

 

This is a standby recipe of mine...when I want pasta, but don't want

cream/cream cheese fat. My husband LOVES this stuff. I simply fry up (in

olive oil) any pasta...and add veggies. I've learned to keep at least 2

portabello mushrooms around (cut off a bit and throw into dishes...easy),

always have fresh garlic on hand, ditto cilantro and red pepper

flakes.... Any pasta and any ingredients seem to work... the dish tastes

wonderful and my husband is a happy guy. I usually serve with a side dish

of fresh broccoli... (After I take the pasta out of the water, I then

throw in the broccoli to cook in the same water. So there is less clean up

and I've got nice hot spicy water for the broc to cook in.)

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Brenda's Easy Fried Pasta

 

Recipe By : Brenda Adams

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh pasta -- *see Note

1/4 cup olive oil -- or as needed

1/4 cup chopped cilantro -- or less

(can leave out cilantro)

1/2 cup fresh mushrooms -- chopped or sliced

4 cloves garlic -- minced

2 tablespoons minced onion -- to 3

1/2 teaspoon red pepper flakes -- or to taste

2 tablespoons Parmesan cheese -- or to taste

 

Prep ingredients and while doing that, put water on to boil and cook pasta

per package directions. (I add drop or two of oil to water, some salt and

some red pepper flakes and I save the water...soon as the pasta comes out,

I cook fresh broccoli, for a side dish, for example, in the water.) Drain

pasta, do not rinse.

 

In a large frying pan (prefer non-stick) put olive oil in to lightly cover

the bottom of the pan. Heat oil. Add garlic and onion and red pepper

flakes to the oil. Stir. After the garlic mixture has cooked a little, add

the diced mushrooms and stir/cook a bit more. Add the drained pasta...stir

-- towards last, when pasta has browned a bit, add cilantro and cheese and

continue to fry the pasta until done to your liking. (I like some of them

to be a bit crisp and browned.)

 

NOTES : You can use any ingredients you like, in any amounts you

like. (The nice thing about this recipe is..you can make it fairly low-fat

and the only fat in it is from olive oil and a bit of cheese.) After you

get the olive oil heated, added the garlic...then add what ever food suits

you or that you have leftover in fridge. The point is to warm or fry the

pasta in all the goodies you've added and sweated a bit together. We like

a stir fried pasta because it doesn't involve cream cheese or whipping

cream...or butter, for that matter - trying to keep some of the fat content

down.

 

* We use a pasta made locally by Pastaworks ; it's called Triangoli -

'Roast Garlic and Gorgonzola Filled'. They look like triangle shaped

ravioli, same concept; however, any pasta would work - doesn't even have to

be fresh, but fresh is so nice.

 

Description:

" Lightly stir-fried in olive oil... "

 

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Per Serving (excluding unknown items): 465 Calories; 17g Fat (32.7%

calories from fat); 14g Protein; 64g Carbohydrate; trace Dietary Fiber;

85mg Cholesterol; 77mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat;

1/2 Vegetable; 3 Fat.