Pasta Recipes?

Freddy Shutler: butter, oregano, and basil

Elsie Resner: heat up a sauce pan with olive oil(extra virgin) add some garlic and like 2-3 strips of anchovies (promise you will not taste fish at all but you will get this smoky flavor ) (when you add anchovies to hot oil it will melt away you will not even see it) then add some red pepper chili flakes......next add like 2 cans of chopped tomato and cook till it is thick (water from tomato has evaporated) then add fresh basil and Greek olives (KALAMATA) you can find at any supermarket just pour over pasta you can even add like shrimp to it.... grilled chicken.... breaded chicken...... i have a restaurant and this is one of the most popular dishes there i have been in business for 10 years now (don't forget to add salt and pepper to taste you can even use dried oregano but stick to fresh basil and don't cook to much after putting in the basil) hope you enjoy it ................Show more

Monica Voltin: Pasta with ! Wilted Greens and Toasted GarlicIngredientsQty. Measurement Description 3/4 pound rigatoni 3/4 pound new red potatoes, medium-sized dice 3 tablespoon olive oil 1/4 cup garlic clove, sliced 1/2 teaspoon chili flakes 1 red onion, cut into thin strips 1 bunch escarole, washed, chopped fine 4 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 teaspoon salt Parmigiano-Reggiano cheese, grated, as needed Cook:40 Min (cooking time) PreparationCook pasta and potatoes together in salted water until pasta is al dente, about 8 to 10 minutes. Heat 2/3 olive oil in large saute pan over high heat. Add garlic and chili. Tilt pan to submerge garlic and chili in hot oil. Stir constantly with wooden spoon until garlic turns golden brown, about 1 to 2 minutes. Stir onion into toasted garlic. Cook until wilted, about 1 to 2 minutes. Add escarole to garlic mixture. Add enough pasta water to simmer escarole. (Add ½ cup of pasta water per serving.! ) Simmer liquid and escarole until reduced by 1/3 of its origi! nal volume. Add drained pasta and potatoes to simmering greens. Fold together. Simmer to develop flavors, about 2 minutes. Just before serving, stir-in extra virgin olive oil, vinegar, and salt. Serve pasta in bowls and top with cheese....Show more

Brock Anwar: http://eatformula.com/pasta-recipes/seafood-pasta/

Tricia Dossous: Do add crabstick and ham, my current favourite

Wilbur Marksberry: Pasta Primavera - any gemelli (cork screw) type of pasta. Saute red, greeen, yellow peppers. Saute broccoli and califlower. Do all of this in olive oil with garlic. When the veges are somewhat soft (to your liking) add cooked, hot pasta. Add pre-made pesto sauce (Costco). You can mix some anchovy paste in, you really don't taste the fish but it adds a great flavor. Add chunks of chicken and you have Pasta/chicken primavera! Serve with garlic bread and cheap red wine....Show more

Charlotte Bryar: try this one: Seafood Pasta SaladIngredients:8 ounces ! pasta, cooked 8 ounces cooked bay scallops 8 ounces cooked peeled shrimp 1/4 cup julienned carrot 1/2 cup julienned zucchini 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper 1 tablespoon capers 1/4 cup white wine Worcestershire sauce 1/4 cup mayonnaise Directions:In a large bowl, combine all of the ingredients and toss until thoroughly coated with dressing. Chill. Serve immediately, or keep refrigerated and serve within 1 or 2 days....Show more

Tyrone Disanti: Chicken Pasta Recipe is simply delicious!Ingredients: 12 ounces spiral shaped pasta, cooked (rotini)2 chicken breasts, cooked and diced1 red pepper, diced2 teaspoons garlic, minced1/2 cup olive oil1/2 cup white balsamic vinegar or golden balsamic vinegar salt pepperDirections: 1. Cook pasta as directed, and then rinse with cold water. 2. Add in the chicken and peppers. 3. In a separate bowl, combine the garlic, olive oil, vinegar and add salt and pepper to taste. 4. ! Pour the dressing over the pasta/chicken mixture, toss, and chill at le! ast 30 minutes....Show more

Jen Maday: Go to Culinary Chef at http://www.culinarychef.com for recipes.

Claire Billegas: Creamy Baked Pasta A delicious pasta casserole, very attractive too. You can easily half it for a smaller family dinner. Ingredients: 2 pounds ground beef 2 cloves garlic, minced 2 cans (15 oz. each) tomato sauce salt and pepper 4 cups macaroni or other small pasta 1 package (8 oz.) cream cheese, softened 2 cups sour cream or plain yogurt 1/2 cup chopped green onion 2 cups grated Cheddar cheese Directions: In a large skillet, combine beef and garlic. Cook and stir over medium heat until browned. Drain fat. Add tomato sauce, salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes. Cook pasta and drain. Spread in the bottom of a 4 quart casserole. Top with the meat sauce. In a medium bowl mix the cream cheese and sour cream or yogurt. Blend until smooth. Stir in green onions. Layer over the meat sauce. Top all with the Cheddar cheese.! Bake at 350 degrees F. for 35 to 40 minutes, until casserole is heated through. Makes 8 servings....Show more

Lu Snide: try www.allrecipes.com

Collin Pelfrey: I got this from my BB (Big Brother)...Thanks Tom! LLSChicken Pasta AlfredoServes 66 Qts Water12 oz Fettuccine Pasta2 Tbsp Peanut Oil6 (4 oz) Chicken Breast, boneless, skinless2 (10-3/4 oz can) Cream of Mushroom Soup1 (20 oz bag) Frozen Broccoli Florets3/4 Cup Parmesan Cheese, gratedInstructions:Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then ! add the broccoli. Cook for 1-2 minutes. Remove from heat.Divide the c! ooked pasta evenly between serving dishes and top with chicken and broccoli mixture....Show more

Karey Dunken: spaghetti bolonaise