Recipe: TALK TKL - 8/1 - Pasta Recipes (LONG)

Betsy, NY (9:09:20 pm) :
Straw & Hay Pasta
Vegetarian Times, December, 1993

4 cups Coarsely chopped tomatoes
1/3 cup Olive oil
6 each Garlic cloves -- minced
1/2 teaspoon Crushed red pepper
2 teaspoons Salt
20 ounces Fresh spinach fettucine
20 ounces Fresh yellow fettucine
1 cup Packed fresh basil leaves -- - slivered

Place tomatoes in a large serving bowl. In a skillet, over very low heat,
warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat &
let garlic sit in the hot oil for 10 minutes. Pour over tomatoes.

Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle
with basil & toss again.Betsy, NY (9:11:02 pm) :
EGGPLANT AND DITALINI PASTA
From March '94 Southern Living Magazine

2.5 cups peeled, cubed eggplant
1/4 tsp salt
Olive oil-flavored vegetable cooking spray
1 tsp olive oil
1/3 cup chopped onion
2 tsp minced garlic
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
1/4 cup water
6 ounces ditalini pasta, uncooked
1/4 cup grated Romano cheese
1 tbsp chopped fresh parsley

Place eggplant in a colander; sprinkle with salt. Let stand 1 hour. Rinse;
pat dry with paper towels.
Coat a large nonstick skillet with cooking spray, add olive oil. Place over
medium heat until hot. Add eggplant; cook 6 minutes, stirring frequently. Add
onion; cook 3 minutes. Add garlic, and cook, stirring constantly, 1 minute.
Stir in tomato and water. Reduce heat; cook, uncovered, 20 minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl. Add eggplant mixture, and toss gently. Sprinkle
with cheese and parsley. Serve immediately.
Yield: 5 servings. (193 calories per 1-cup serving)
Protein 7.6g; Fat 3.2g; Carbohydrate 34 g.Betsy, NY (9:12:22 pm) :
From "In The Kitchen with Rosie, Oprah's Favorite Recipes" Rosie Daley

ANGEL HAIR PASTA WITH LEMON AND GARLIC
Serves 4 Fat per serving=4.1g

1 tsp olive oil
2 garlic cloves, peeled and minced
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 cup chopped tomato (1 medium tomato)
4 oz. dried spinach angel hair pasta
4 oz. dried semonlina angel hair pasta
1/4 cup chopped fresh basil
2 tbsp freshly grated Parmesan cheese
freshly ground pepper to taste

Bring a large pot of water to a boil over high heat and maintain boil.
Put olive oil and garlic in saute' pan and cook over medium heat
just until garlic begins to brown. Remove the saute' pan from the heat
and pour in the wine. Return it to the heat. Cook for another 1 to
2 minutes, until the wine has been reduced by half. Stir in lemon
juice and tomato. Remove the pan from heat.
Place the pasta in the boiling water and cook to desired doneness,
30 seconds to 1 minute. Drain the pasta and put it into a warm
serving bowl. Add basil, Parmesan cheese, and black pepper, along
with tomato mixture. Toss and serve immediately.CarolB, FL (9:17:21 pm) : My all time pasta favorite:Recipe: Shell's Seafood Garlic PastaPosted by

CarolB on June 15, 1997 at 10:19:53:

I make this with only shrimp and it is just delicious. Shell's is a Florida Restaurant and this
is their specialty. It does not keep
well, the sauce separates on the second day. You won't have any left,however. Also, we
love the sauce so much, I use only 8of linguine, instead of the 16 ounces called for. This is
my favorite dinner part dish...well one of them!

l pound linguine
2 Tablespoons butter
dash of salt

Seafood Mix:
4 ounces mussell meat
6 ounces chopped clams, cooked and drained
10 ounces raw scallops
12 ounces peeled raw shrimp

Sauce:
1/2 cup olive oil
1/2 cup dry white wine
8 cloves fresh garlic, finely chopped
salt and pepper to taste
2 dashes soy sauce ( *do not over do this, but it is essential)
2 cups heavy cream

Cook the linguine in salted water with the butter until not quite al dente. Drain and set aside.

Mix the seafood together. Combine sauce ingredients in a saucepan and bring to a boil. Add
cooked llinguine and drained
seafood mix. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked
through and dish has a creamy
consistency. (My note: It may seem thin at this point but just wait. It will thicken up) Serve
at once.

Recipe from Cook's Corner, July 16, 1992, Miami Herald Betsy, NY (9:20:59 pm) :
Title: Jambalaya Casserole
Categories: Pasta, Seafood, Casseroles
Yield: 4 servings

-BETTY PINDER (TKHN51B)
1 pk Elbow macaroni, cook, 5oz
2 sl Bacon, chopped
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 Clove garlic, minced
2 tb Flour
2 1/4 c Canned tomatoes
1/2 lb Boiled ham
1 c Cooked cleaned shrimp
1/4 c Breadcrumbs
2 tb Grated Parmesan cheese
2 tb Melted margarine

Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and
brown. Stir in flour; add tomatoes and cook until thickened, stirring
constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt
casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over
casserole. Bake at 350 for about 30 minutes.Betsy, NY (9:29:36 pm) :
Fusilli Michelangelo

Recipe By : aliki@isi.com (Alexandra Schmidt)
Serving Size : 2 Preparation Time :0:00

15 ounces stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup fresh basil leaves -- packed
2 cloves garlic
1 tablespoon olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil
in a saucepan and saute the vegetables briefly (about 3 minutes). Drain
the can of tomatoes and toss the tomatoes into a blender; blend until you
have an almost but not completely smooth puree. Add the basil leaves to
the vegetablesand saute, stirring constantly, for about 30 seconds (they
should become greener, but not cook too much). Add the puree. Press the
garlic and stir in,and grind in some black pepper. Cook for maybe 5
minutes (basil should not be cooked too long or its color will fade).
Salt to taste. Toss over about 10 oz. cooked fusilli.Betsy, NY (9:35:25 pm) :
Pasta with Asparagus & Mushrooms

Recipe By : Good housekeeping
Serving Size : 6 Preparation Time :0:15
Categories : Mushrooms Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 0z gnocchi or medium shells
2 tbsp margarine or butter
1 med onion -- chopped
4 oz smoked ham -- thin batons
8 oz mushrooms -- sliced
1 lb asparagus -- cut in 2 inch pieces
1 cup chicken broth -- 1/2 cup
1/2 cup heavy cream
1/8 tsp fresh black pepper
grated Parmesa n cheese

Prepare pasta in boiling salted water,cook to desired doneness
Meanwhile,in 10 inch skillet melt butter or margarine over medium heat.
Add onions and ham and cook,stirring occasionally,until onion is tender.
Add mushrooms and cook until mushrooms are tender and liquid has
evaporated. Stir in asparagus chicken broth ,cream ,and black pepper. Heat
to boiling over high heat, stirring for 3 to 5 minutes until asparagus is
cooked Drain pasta. return to pot. Add other ingredients and toss well.
Serve with shredded Parmesan cheese,

Risa G., NJ (9:36:19 pm) : Have I got recipes for you tonight. I have been preparing for this all
day (when I could.) So here we go:

Paula Zahn's South of the Border Mac & Cheese
Serves at least 6

2 T. butter
3 tomatoes, cut into chunks
1 green pepper, diced
1/2 onion, minced
2 T. fresh cilantro, minced
1/2 t. salt
2 c. half and half
3 T. flour
12 oz. Monterey Jack Cheese, shredded
1 lb. macaroni, cooked and drained
Paprika

In a large pot, melt butter over medium heat. Add tomatoes,
green pepper, onion, cilantro, and salt, and saute until onions
are translucent (about 10 min.) Stir in half & half, flour
and cheese. Simmer until cheese melts (about 2 min.) Stir
in macaroni and heat through. Dust with Paprika.Betsy, NY (9:36:22 pm) :
PASTA WITH CANNELLINI BEANS AND BROCCOLI
source: Jump Up and Kiss me Spicy Vegetarian Cooking by Jennifer Trainer
Thompson
serves 4

pinch of salt (1/8 teaspoon)
1 pound pasta (penne, ziti or spaghetti)
3 tablespoons olive oil
4 garlic cloves, minced
2 cups cooked cannellini beans or other white beans, plus 2 tablespoons
cooking water OR use canned cannellini beans, add all the liquid from the
can instead of cooking water

4 cups bite sized pieces of broccoli, steamed
juice of 1/2 lemon
1/4 cup dry white wine
1-1 1/2 teaspoons crushed red pepper flakes
1/3 cup fresh parsley, chopped or 1 tablespoon dried

Bring water and salt to boil in a large pot. Add pasta and cook until
al dente. while the pasta is cooking, heat the oil in a medium saucepan.
add the garlic and lightly brown. Add the beans and their liquid,
broccoli, lemon juice, wine, and pepper flakes. stir and simmer until
heated completely, 5-10 minutes. Drain pasta and transfer to serving bowl.
Add the parsley to the sauce and toss with the cooked pasta

NOTE: start with a 1/2 teaspoon crushed red pepper flakes. You can always
add more to taste. Some brands are hotter than others. Instead of
broccoli, frozen peas or green beans works well or sliced zucchini, which
does not need to be steamed first, unless you like it well soft.Risa G., NJ (9:38:57 pm) : Here is another, from an old Family Circle Magazine:

Cilantro & Red Pepper Pesto with Fettucine
Makes 4 servings

1 box fettucine
Pesto Sauce: 2 c. cilantro leaves, slightly packed
2 cloves garlic
3/4 tsp. salt
1/4 tsp. ground pepper
1/4 c. olive oil
1 c. chopped sweet pepper

Cook pasta according to directions.

Meanwhile, prepare pesto. Place cilantro, garlic, salt
and pepper in small food processor or blender. Whirl at
high speed until cilantro and garlic are finely chopped.
With machine running, slowly add oil through top until
well combined.

Drain pasta; transfer to bowl. Add red pepper and pesto;
toss to combine. Garnish with basil, if you wish.Risa G., NJ (9:40:07 pm) : This is from an old New York Times Magazine article, who knows
what year:

Orzo with Pine Nuts & basil

Salt and pepper
1-1/2 c. orzo
1 c. pine nuts
2 T. olive oil
2/3 c. tightly packed basil leaves, cleaned

Bring three quarts of water to a boil; add salt. Add orzo
and cook until it is just tender, about 6-8 minutes.
Drain thoroughly.

Place the pine nuts in a large, dry skillet and cook,
stirring, over medium heat about 5 min., until they
are lightly browned.

Mix the toasted pine nuts with the orzo in a bowl, season
with salt and pepper and toss with the olive oil.

Just before serving, finely chop the basil and fold it
into the orzo.

Risa G., NJ (9:49:07 pm) : This one is a Risa Original. Sometimes I have specific things in the
house and don't know what to do with them until I actually start cooking. That is how this
one came about:
Penne with Swiss Chard, Roasted Peppers and Peas

3/4 lb. penne pasta
boiling water
1 T. olive oil
1 t. garlic oil
1 T. roasted garlic
1 T. basil puree or 2 T. fresh basil chopped
1/2 red pepper, roasted, seeded and chopped
1/2 yellow pepper, roasted, seeded and chopped
1/2 c. fresh peas or frozen, thawed
1 lb. swiss chard, leaves washed and chopped
1/4 c. pinoli nuts, toasted
1/4 t. red pepper flakes
1 T. herb butter (optional)

Boil water. When it comes to a boil, add salt. Add penne and
cook according to package directions.
Drain.

In a large pan, heat oil on medium high heat. Add garlic,
basil puree or basil, and cook until fragrant, about 2 min.
Add peas. Saute until crisp but tender. Add roasted peppers,
cook for 2 minutes. Add chard. Add 1/4 c. water. Cover and
steam until wilted, about 2 minutes. Stir for a moment to
mix well. Stir in red pepper flakes. Cook for a moment and
add the pinoli nuts. Turn off heat. Add extra garlic oil for
flavor. If desired, add 1 T. herb butter for even more flavor.

Plate and serve immediately.
Sprinkle each serving with parmesan cheese if desired.

Betsy, NY (9:51:20 pm) : Kathy - this one has Ranch Dressing too

Newsgroups rec.food.recipes
submitted by: lindaw@qualcomm.com

Cold Taco Pasta Salad

1 lb. hamburger,cooked & drained(chilled)(or shredded beef or chicken)
4-5 cups cooked pasta(any kind)
2 tomatoes diced
1 onion diced
1 or 2 jalapenos,seeded and diced
1 small can sliced olives
cilantro(to taste)
1 cup shredded cheese(any kind)
16 oz.chunky salsa
1 can mexicorn(optional)
1 can kidney beans(or black beans) optional
1/2 cup. ranch dressing or sour cream
garlic salt(to taste)

Mix all together ,except for salsa and ranch dressing(or sour cream).Right
before serving mix salsa and ranch dressing(or sour cream)together.Stir
mixture into other ingredients-serve!!!

Kathy, IN (10:04:23 pm) : Sour Cream Noodle Bake
8 oz noodles or pasta
1 lb ground beef
1 T butter
1 t salt
1/4 t garlic salt
1/8 t pepper
1 c tomato sauce
1 c cottage cheese
1 c sour cream
1 c chopped green onion
1 c shredded cheddar
cook pasta rinse drain and set aside Brown ground beef in butter, add salts, pepper, and
tomato sauce. Simmer 10 min.( don't drain excess grease) Combine cottage cheese, sour
cream, onion and pasta. alternate layers of noodles and meat mix in casserole ending with
meat. Sprinkle with cheddar bake 350 20 minKathy, IN (10:08:36 pm) : Italian Chowder
1 lb ground beef
1 t salt
1/2 t pepper
1 T w. sauce
1/2 c water
2 1/2 c canned tomatoes
1/2 c chopped onion
1/2 c chopped green pepper
1 c uncooked pasta
1 c grated cheese
1/2 c olives (optional-I opt out)
Mix all except cheese and olives. Add olives (if desired) Bake in oven 350 for 30 min or
electric skillet 225 for 30 min
sprinkle with cheese last 5 min

Risa G., NJ (10:13:24 pm) : This is chinese pasta and good too:

Asian Cold Noodles with Peanunt Sauce

1/4 cup creamy peanut butter
3 tablespoons canola oil
2 tablespoons light sesame oil
1 teaspoon hot chile oil
1 teaspoon honey
2 teaspoons soy sauce
3 tablespoons rice wine vinegar
10 oz. fresh Chinese-style wheat noodles
1/3 cup thinly sliced fresh Thai or anise basil leaves (purple, cinnamon, or lemon basil may
be substituted)
1/3 cup chopped fresh cilantro leaves
1/3 cup chopped fresh chives
1 tablespoon grated fresh gingerroot
1/2 tablespoon minced garlic
1 teaspoon ground black pepper
3/4 cup bean sprouts

In a small bowl combine the peanut butter, canola, sesame, and chile oils, and honey. Place
the bowl over a saucepan of hot water and mix until warm and smooth.

In a large bowl combine the soy sauce and vinegar. Pouring in a thin stream, add the peanut
mixture, whisking continuously until mixture is emulsified. Cook the noodles in a large
saucepan of boiling salted water for about 4 minutes, or until tender but firm. Drain and
cool. Add the noodles, basil, cilantro, chives, ginger, garlic, black pepper, and bean sprouts
to thepeanut mixture, tossing well. Refrigerate and serve cold.Yield: 4 servings

Risa G., NJ (10:20:18 pm) : Here is one that I copies from the web. I haven't tried it yet but I am
starting to get a lot of basil and need as many good recipes as possible:

Pasta with Fresh Tomato Basil Topping
Serves 4
Preparation time: 15 minutes
2 large or 3 medium size ripe tomatoes, coarsely chopped
2 large cloves garlic, finely chopped (or 1 teaspoon jarred minced garlic)
1 large shallot, finely chopped
12 to 15 large basil leaves, cut into thin strips
1 tablespoon drained capers
1/4 cup Italian Classics
Extra Virgin Olive Oil
1 package (12 ounces) Italian Classics Garlic
Pepper Penne pasta
1.In a large bowl, combine all ingredients except pasta.
2.Cook pasta; drain and toss hot pasta
with cold tomato mixture. Eat immediately, or cool to room
temperature and serve as a pasta salad.Risa G., NJ (10:21:23 pm) : For those of us who don't have "Italian Classics" items, use what
you have.

J-M, ME (10:23:08 pm) : This is my quickie recipe for when I have little time and little food in the
house. Therefore, the measurements are not exact and are likely to be improvised.
J-M'S PASTA & CLAM SAUCE
3 tab butter
drop or 2 of olive oil
couple of cloves minced garlic
couple tab of chopped parsely
3 tab of flour
2 cans minced or chopped clams drained,
reserve the "broth"
1 bottle of clam juice
splash of w.wine or squeeze of lemon
Pasta - however much you want. I prefer rotini, small shell, or the the one that look like
little rolled up lasagna noodles.

Melt butter in med.sauce pan with the olive oil. Add garlic. Just as it starts to brown add the
flour and stir (whisk) to make a roux. Let bubble for 30 seconds or so. Add reserved liquid
and bottle of juice. Add wine or lemon juice and half of parsely. Let simmer, stirring as
needed. If it gets too thick, I add a little milk. After just a few minutes, dump in clams.
Simmer for 1 or 2 minutes, add rest of parsely and its ready to serve.

Usually, my sauce is ready at about the same time the pasta is. Of course, you can salt &
pepper to taste and add a little parmasan or romano if you like that. I've also been known to
throw in chopped spinach (GREAT color) or black olives or mushrooms. Linda, OR (10:32:30 pm) :

LINGUINE WITH TOMATOES & BASIL
This is the perfect recipe for those hot summer days when you garden is plentiful with fresh
tomatoes and basil. I made this for dinner tonight.

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces
1 cup extra-virgin olive oi1
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
4 cloves garlic, minced
1 tbl. salt
1 teasp. coarsely ground pepper
1 (16-oz) pkg. uncooked linguine pasta
Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green
olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2
hours.

Cook pasta according to package directions; drain and return to pan. Add tomato mixture and
toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional
parmesan cheese.

Makes 4 servings

steve fr fla (10:38:31 pm) : ------------------------------------------------------------------------3 sm Whole chicken breasts
1 lb Linguine; in 6" lengths
1 sm Green pepper; julienned
1 sm Sweet red pepper
-- julienned
4 Scallions; finely sliced
1 c Salted chopped peanuts
-- roasted

--------------------------------VINAIGRETTE--------------------------------
1 Lemon; juice of
2 tb Dijon mustard
2 tb Brown sugar
2 Garlic cloves; minced
2 tb Chopped fresh ginger root
-- (finely chopped)
1/4 c To 1/3 c. red wine vinegar
1/3 c Sesame oil
1/3 c Vegetable oil
1/3 c Olive oil
Salt and pepper; to taste

----------------------------------GARNISH----------------------------------
Cucumber
Watercress

Poach chicken breasts in lightly salted water or chicken broth until
done, about 10 minutes. (Or season the chicken with salt and pepper
and bake it at 375 F. for 25 minutes). When chicken is cool, remove
the meat from the bones and slice the meat thinly against the grain.

Cook linguine in salted water according to package instructions.
Rinse with cold water to cool. Drain linguine.

Place the chicken, linguine, peppers, scallions and peanuts in a large
bowl.

Prepare vinaigrette by whisking together all the ingredients.
Gradually pour the dressing over the salad; mix well. Garnish with
cucumber slices (peel the cucumber, cut it in half, remove the seeds
and slice it) and watercress sprigs.sue (10:56:11 pm) :

12 ozs. Pasta
2 Tbs. pine nuts (pignoli)
1 1/2 Tbs. extra virgin olive oil
2 cloves garlic, minced
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
3 Tbs. chopped fresh basil
1/2 cup small pitted black olives, halved
1/4 tsp. salt, or to taste
Freshly ground black pepper, to taste
Shaved or grated Parmesan cheese (optional)

1.Cook the pasta according to package directions.

2.While the pasta is cooking, toast the pine nuts in a dry medium-sized skillet over medium
heat until partially browned, about 2 minutes. Remove from skillet; set aside.

3.Heat the oil in the skillet used to cook the pine nuts.
Add the garlic; cook, stirring, 20 seconds.
Add the tomatoes, parsley, and basil.
Cook, stirring, 5 minutes or until tomatoes are softened.
Add the olives, salt, and drained pasta; cook until heated through.
Grind pepper over pasta, and sprinkle with Parmesan, if desired.
Add toasted pine nuts and toss to combine.

Makes 6 1/2 cups; serves 4 to 6.Margaret, MA (10:57:24 pm) : Another one with fresh tomatoes * Exported from MasterCook *

Thin Spaghetti With Herbs And Raw Tomato

Recipe By : Marcella Hazen: Marcella's Italian Kitchen (Alfred A. Knopf,
Serving Size : 4 Preparation Time :0:00
Categories : =Good= Pasta
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Ripe Tomatoes -- Fresh
3 Tbsp Fresh Basil -- Chopped
1 Tbsp Fresh Sage -- Chopped
or
4 Leaves Sage
- Dried, crumbled (3-4 leaves)
3 Tbsp Parsley -- Chopped
3 Tbsp Fresh Rosemary -- Chopped fine
1 Tbsp Fresh Mint -- Chopped
1 Lb Spaghettini
1/3 Cup Extra Virgin Olive Oil
Salt
Black pepper in a grinder

Wash the tomatoes, split them in half, remove the seeds, and dice into 1/2 inch cubes.

Put the diced tomatoes, the basil, sage, parsley, rosemary, and mint in the bowl where you'll
be tossing and serving the pasta..

Drop the spaghettini into a pot of abundant boiling salted water.

When the pasta is nearly done, put the olive oil in a small saucepan and turn on the heat to
high. When the oil is smoking hot, pour it over the tomatoes and herbs in the serving, bowl,
It should be hot enough to sizzle as it hits the contents of the bowl. Add salt, a few grinds of
pepper and mix well.

When the pasta is done drain it well and transfer it immediately to the bowl, tossing it
thoroughly with all ingredients. Serve promptly.- - - - - - - - - - - - - - - - - -

NOTES : Serves four to six.Margaret, MA (11:00:05 pm) : * Exported from MasterCook *

Fettuccine With Chickpeas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : =Good= Beans
Italian Main Dish (Vegetarian)
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Oz Chickpeas
- Drained (1 can) (reserve liquid)
2 Cloves Garlic
1 Large Onion -- Sliced very thin
1/4 Cup Oil
16 Oz Tomatoes -- Cut up (1 can)
2 Tbsp Chopped Parsley
1 Tsp Rosemary -- Crumbled
1 Tbsp Salt
12 Oz Fettuccine -- Cooked and drained
1/4 Cup Grated Parmesan Cheese

In blender puree half the chick peas in reserved liquid or water. Saute garlic and onion in oil
until lightly brown. Add chickpeas, pureeed chickpeas, and rest of ingredients but fettuccine
and cheese, simmer 15 min. uncovered. Serve over fettuccine with cheese.
- - - - - - - - - - - - - - - - - -
NOTES : Serve 4

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