PASTA

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PASTA

Herbed Spinach Pasta

Ingredients:

2 cups uncooked penne pasta

1/2 med. onion, sliced

1 clove garlic, minced

1 tbsp. olive oil

3/4 tsp. basil

1 medium red, yellow or green pepper, cut into strips

1 can spinach, drained

Directions:

Cook the pasta and drain.

Cook the onion, garlic and basil in the oil until tender.

Add the pepper strips and cook for 3 minutes longer.

Stir in the spinach. Heat for another minute until warmed

through.

Toss with the pasta.

Top with parmesan cheese.

CHICKEN BOW TIE PASTA

INGREDIENTS
1 lb. of bow tie pasta
1/2 cup of chopped onion
1 tbsp. chopped scallions
1 tbsp. of minced garlic
1 tbsp. butter
2 tbsp. olive oil
1 large chicken breast
salt and pepper and some orange juice
1 cup of half and half cream
salt and pepper to taste.
freshly grated Parmesan cheese

METHOD
Marinate chicken breast with salt and pepper with some
orange juice.
Let sit for at least 15 minutes.
Heat 1 tbsp. of olive oil in pan and add marinated chicken.
Cook both sides on medium heat while covering between turns
to keep chicken tender.
Remove chicken when they are done.
Start cooking pasta while making the sauce below.
Heat up additional tbsp. of olive oil to pan where chicken was
cooked.
Add chopped onions and butter and cook until onions
are clear.
Add garlic and scallions.
Cook for another 2 minutes.
Stir in cream.
Bring to a low boil then add salt and pepper to taste.
Add cooked and drained Pasta then stir in sliced cooked chicken.
Sprinkle with grated Parmesan cheese.

CHICKEN TETRAZZINI

INGREDIENTS
1 lb. spaghetti
3 tbsp. vegetable oil
1-1/2 lb. chicken strips
1/2 lb. mushrooms, thinly sliced
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 tbsp. sherry
1/4 tsp. freshly grated nutmeg
Salt and pepper to taste
1/2 cup grated Parmesan cheese

METHOD
Preheat the broiler. Lightly coat a 9 x 13 inch baking pan
with nonstick spray.
Cook the pasta according to package instructions.
Heat 2 tablespoons of the oil in a large saucepan over
medium-high heat.
Add the chicken and cook 5 to 6 minutes.
Set aside.
Add the remaining oil to the saucepan.
Add the mushrooms and cook 3 to 5 minutes, until soft.
Set aside with the chicken.
Add the butter and flour to the saucepan and stir, until
blond and pasty.
Whisk in the broth until smooth.
Add the cream, sherry, nutmeg and salt and pepper.
Cook 3 to 5 minutes, until the sauce is thick.
Add the chicken, mushrooms and cooked spaghetti
and stir well.
Pour the mixture into the pan.
Top with the Parmesan and broil until the cheese is
brown.

Makes 4 to 6 servings.

CAPELLINI WITH FRESH TOMATO AND BASIL SAUCE

INGREDIENTS
2 pounds fresh plum tomatoes, peeled, seeded and coarsely
chopped
1 cup coarsely chopped fresh basil leaves
3 Tbsp. sherry vinegar
1 3-1/4 oz jar capers, drained and rinsed
salt and pepper to taste
1 pound capellini or angel hair pasta
3/4 to 1 cup olive oil (preferably extra-virgin)

METHOD
Combine tomatoes and basil.
Marinate at room temperature 1 to 2 hours or overnight in
refrigerator.
Blend vinegar, capers, salt and pepper into tomato mixture.
Bring large amount of salted water to rapid boil.
Add pasta and cook until just tender but still firm to bite; drain well.
Transfer to platter.
Add enough oil to coat.
Mix in tomato sauce.
Let stand 5 minutes before serving.

CHICKEN BREAST ALFREDO

INGREDIENTS
3 whole chicken breasts, split and boned
1/2 c  flour
3 eggs
2 TB water
1/2 c  Romano cheese, grated
1/4 c  parsley, snipped
1/2 Ts salt
1 c  fine bread crumbs
3 TB butter
2 TB vegetable oil
6 Slices Mozzarella cheese
1 c whipping cream
1/4 c water
1/4 c butter
1/2 c Roman cheese, grated
1/4 c parsley, snipped

METHOD
Coat chicken with flour.
Mix eggs, water, Roman cheese, parsley and salt.
Dip chicken pieces in egg mixture, then into bread crumbs.
Heat butter and oil in large skillet.
Cook chicken breasts over medium heat until browned
about 15 minutes.
Remove chicken to baking dish 11-1/2"" x 7-1/2"".
Heat oven to 425 degrees F.

Make cheese sauce:

CHEESE SAUCE:
Heat cream, water and butter in 1-quart saucepan until butter
melts.
Add cheese, cook and stir over medium heat for 5 minutes.
Stir in parsley.

Pour cheese sauce over chicken.
Top each piece with a slice of cheese.
Bake until cheese melts and chicken is tender, about 8
minutes.

WILD MUSHROOMS IN SAUCE

INGREDIENTS
1 pound assorted wild mushrooms  crimini, Shiitake, oyster,
morels  and champignons de Paris (White mushrooms) -
washed, dried, trimmed and sliced 1/4 inch thick
1/2 pound  red onion, peeled and diced
3 tablespoon extra virgin olive oil
4 clove garlic, minced
2 tablespoons minced fresh marjoram
1/2 cup dry white wine
1 tablespoon lemon juice
1 cup buttermilk
1 tablespoon instant flour
pinch of nutmeg
Freshly ground black pepper to taste
Salt to taste, optional
8 ounces fresh linguine, cooked and drained

METHOD
Saute the mushrooms and onion in hot oil in nonstick pan until
onion is soft.
Stir in garlic, marjoram, marsala and lemon juice and cook
mixture to reduce slightly.
Blend a bit of buttermilk or yogurt with flour to make a
smooth paste and then stir into the rest of the buttermilk.
Add to mushroom mixture and cook until mixture thickens.
Season with pepper and salt, if desired, and serve over
hot linguine

BAGNA CAUDA (Bon'-ya Cod'da)

INGREDIENTS
1/2 cup olive oil
1 stick (1/4 lb.) butter
3-5 garlic cloves - chopped fine
6 anchovy fillets chopped/mashed
Pepper

METHOD
Heat the oil and butter together in an earthenware pot over
hot water or in a double boiler.
In another pan cook the garlic in a bit of the oil until it is soft.
Add the anchovy fillets, and cook until the fish dissolves into
a paste, about 5 minutes.
Add all to the pan of hot oil and butter.
The hot dip is kept in the middle of the table. Celery, endive,
cucumbers, green onions, Italian bread and cooked and
cooled artichokes are dipped into it

EASY LASAGNE

INGREDIENTS
1 pound of Ground Meat
1 (32 oz) jar of pasta sauce.
3/4 cup of water
2 teaspoons of basil
2 teaspoons of oregano
1 (12 oz) carton of Ricotta cheese
1 egg
8 uncooked lasagna noodles
1 pound of shredded mozzarella cheese
1/2 cup of parmesan cheese

Brown the ground meat, drain the fat and add sauce, spices,
and water to the pan and simmer.
Combine egg and Ricotta cheese and stir until smooth.
Layer 4 uncooked lasagna noodles on the bottom of a well
greased 9 inch by 13 inch cake pan.
Cover with 1/2 of the sauce, 1/2 the ricotta cheese, 1/2 of the
mozzarella cheese and then 1/2 of the parmesan.
Add the other 4 noodles, and the rest of the mixtures in the same order.
Cover the pan with foil and bake for 30 minutes in a 350 (f) degree over,
and then uncover and bake for another 30 minutes.
Allow to cool for 10 minutes and cut into servings

20 MINUTE CHICKEN PARMESAN

INGREDIENTS
4 Boneless and skinless - chicken breast halves
1 3/4 c  Spaghetti sauce
1/2 c  Shredded mozzarella cheese
1    Egg, slightly beaten
1 TB Grated parmesan cheese
1/2 c  Seasoned bread crumbs
1/4 c  Chopped fresh parsley
2 TB Butter or margarine

METHOD
Using palm of hand flatten chicken to even thickness.
Dip chicken into egg then into crumbs to coat.
In skillet over medium heat, in hot margarine, brown chicken
on both sides.
Add sauce.
Reduce heat.
Cover; simmer 10 minutes.
Sprinkle with cheeses and parsley.
Cover; simmer 5 minutes or until cheese melts.

Makes 4 servings.

RIGATONI ALLA CARBONARA

INGREDIENTS
3 oz Pancetta
1/4 c  Chopped onion
1 sm. Dried red chile
3 TB Butter
3 TB Olive oil
4   Eggs
1/2 c  Grated Parmesan cheese
1/2 c  Grated pecorino
1 TB Salt
1/2 Ts Salt
Freshly ground black pepper
1 TB Chopped parsley
1 LB Imported Italian spaghetti

METHOD
FINELY DICE THE PANCETTA and saute it gently with the
onion and chile in the butter and olive oil until pancetta is
rendered and the onion soft, about 10 minutes.
Discard chile.
Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several
grindings of black pepper and the parsley.
Bring 4-to-5 quarts of water to the boil.
Add 1 tablespoon salt and put in the pasta.
When pasta is still slightly underdone, drain it and add it to
the pan with the pancetta.
Over low heat, toss thoroughly to coat the pasta with the oil
and butter.
Off heat, stir in the egg-cheese mixture and toss vigorously.
Serve at once.

Serves: 4

ALFREDO

INGREDIENTS
1/4 c  Butter
2 c  Heavy Cream
pn Nutmeg
1/2 Ts Salt
1/2 Ts Pepper
3/4 c  Grated Parmesan Cheese
1 LB Cooked Fettuccine

INGREDIENTS
Combine butter, cream, nutmeg, salt and pepper in skillet.
Bring to boil; reduce heat and simmer 4 minutes.
Toss with cheese and cooked pasta.

Serves: 6

SPINACH FETTUCCINE WITH ALFREDO SAUCE

INGREDIENTS
1 tbsp. olive oil
4 tbsp. butter
1/2 cup heavy cream
1 large egg yolk
1 lb. spinach fettuccine, cooked and hot
1/2 cup grated Parmesan cheese, or more as needed
Pepper to taste
1 loosely packed cup small spinach leaves, washed, for
garnish

METHOD
In a small saucepan over medium heat, heat the oil and
melt the butter in it.
Remove from the heat.
In a small bowl beat the cream with the egg yolk until smooth.
Turn the fettuccine into a warm serving bowl, and pour the
cream-egg mixture over it.
Top with the butter-oil mixture and half the cheese.
Toss and add more cheese a little at a time until it is evenly
distributed throughout the fettuccine.
Garnish with spinach leaves.
Toss and serve at once.

Makes 6 servings.

QUICK LASAGNA

INGREDIENTS
2 cups low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup chopped fresh parsley
Salt and pepper to taste
Dash of grated nutmeg
2 tbsp. butter
2-1/4 cups homemade or store-bought spaghetti sauce
1/4 lb. lasagna noodles, cooked according to package
directions and drained, or 12 oz. uncooked wonton, or 18
oz. uncooked egg-roll wrappers
1/2 lb. mozzarella cheese, shredded or thinly sliced

METHOD
Mix together the cheeses, beaten egg and chopped
parsley.
Add the salt, pepper and nutmeg.
Butter a baking dish and dot sparingly with a bit of the tomato
sauce.
Place a layer of noodles over the bottom of the pan,
overlapping as little as possible.
Spread half of the ricotta mixture over the noodles, then
add the tomato sauce and the mozzarella.
Repeat with another layer of noodles, ricotta and mozzarella,
finishing with a layer of noodles, the rest of the sauce and a
sprinkling of additional Parmesan.
The lasagna may be refrigerated, frozen or baked at this
point.
Bake in a preheated 375 degree oven for 20 minutes or
until hot and bubbling.
Remove from the oven and allow the lasagna to settle for
about 10 minutes before slicing and dishing out.

Makes 6 servings.

QUICK BROCCOLI ALFREDO

INGREDIENTS
8 oz. thin spaghetti
3 cups broccoli florets
1 cup heavy whipping cream
1 1/4 teaspoons garlic pepper
(I use 2 heaping teaspoons and then some fresh ground pepper)
1/2 cup grated Parmesan cheese

METHOD
Boil the spaghetti and broccoli for 7 or 8 minutes or until tender.
Drain and return to the pot.
Add the cream and garlic pepper, stirring constantly over medium
heat, until the cream begins to thicken.
Add the cheese and stir until it is melted.

ASPARAGUS AND CHICKEN PASTA

INGREDIENTS
450 pk Pasta, such as penne
1 Asparagus
4 Chicken breasts, skinned and
2 Ts Olive oil
1/2 Ts Basil
Salt and pepper
1/2 c  Parmesan cheese
2 Ts White wine

METHOD
Cook pasta in a large pot of salted boiling water until
ad dente, about 8 min.
Meanwhile, snap off and discard woody ends of
asparagus.
Then, slice spears into 2 inch pieces.
Set aside to add to pasta during last 3 min. of cooking.
Meanwhile, cut chicken into strips.
Heat oil in a large frying pan set over medium heat.
Add chicken.
Stir often until cooked through, about 3 min.
Stir in wine and seasonings.
Drain pasta and asparagus.
Toss with chicken.

Serves: 4

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