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What you need:

1 (8 oz) sirloin steak

4 oz uncooked wide rice stick noodles

1 1/2 cups thinly sliced yellow onion

3 whole cloves

2 cardamom pods

2 garlic cloves, halved

1 (3-inch) piece peeled fresh ginger, thinly sliced

1 star anise

4 cups fat-free, less-sodium beef broth

2 cups water

1 tbsp less-sodium soy sauce

1 tsp brown sugar

2 tsp fish sauce

4 cups baby bok choy leaves

1 cup snow peas, trimmed

1 small fresh Thai Chile,  thinly sliced into rings

1 cup fresh bean sprouts

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

4 lime wedges

What you do:

 Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

Cook noodles according to package directions. Drain and rinse with cold water; drain.

Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tbsp mint. Serve with lime wedges.

 

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what you need:

3 cups chopped cooked chicken

1 cup Ricotta cheese

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1/8 tsp white pepper

8 lasagna noodles, cooked and drained

2 cups Prego Spaghetti Sauce

What you do:

Preheat the oven to 190 C /375  F / gas mark 5

In medium bowl, combine chicken, cheeses, milk, and pepper

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake for around 30 minutes or until hot & cooked through.

Serve, with additional Parmesan cheese sprinkled over the top.

 

 

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What you need:

225g dried medium egg noodles

300g lean beef steak, such as sirloin or fillet, trimmed of all fat

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tbsp Chinese rice wine

2 tsp rice wine vinegar

1 tsp sunflower oil

5cm piece fresh ginger, cut into fine matchsticks

4 small heads bok choi, cut into wide strips

Bunch spring onions, trimmed and cut on the diagonal into 1cm slices

100g beansprouts

1 tsp toasted sesame oil

What you do:

Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.

Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through.

Serve in warmed shallow bowls.

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What you need:

3 skinless, boneless chicken breast halves

1 lemon, quartered

2 tsp garlic powder, divided

1 tsp ground black pepper, divided

2 (14.5 oz) tins chicken broth

1/4 cup fresh lemon juice

1 (8 oz) package rotelle pasta

1 cup heavy cream

1 tsp grated lemon zest

 

What you do:

Preheat oven to 180 C /350 F / gas mark 4

Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 tsp garlic powder and 3/4 tsp pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.

Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 tsp garlic powder and 1/4 tsp pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

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What you need:

200g young spinach, washed

small handful parsley leaves, finely chopped

1 garlic clove, crushed

140g ricotta

85 g plain flour

2 eggs

100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve

freshly grated nutmeg

olive oil and rocket (to serve)

 

What you do:

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

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What you need:

1 box (8 oz) cannelloni or large pasta shells (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1lb  crab meat
1/4 tsp salt
1/4 tsp freshly ground white pepper

Bechamel Sauce:
5 tbsp unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 tsp salt
1/4 tsp  freshly ground white pepper
Pinch freshly grated nutmeg.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg.

 

What you do:

Preheat oven to 350 F / 180 C / gas mark 4

Fill the cannelloni with the crab mixture and place in a buttered baking dish.

Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese.

Bake until bubbly and the top is golden brown, about 15 to 20 minutes.

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What you need:

2 small  Aubergine’s (eggplants) (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
2 tbsp olive oil, plus more for serving
kosher salt and black pepper
16 to 18 oz fresh whole wheat fettuccine
5 oz baby spinach
2 tsp red wine vinegar
1 cup ricotta
crushed red pepper (optional)

What you do:

Heat grill to medium. Brush the aubergine (eggplant) with the oil and season with ½ tsp salt and ¼ tsp black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board & cut into bite-size pieces.
Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
Add the aubergine (eggplant), spinach, vinegar, ¼ cup of the reserved cooking water, ½ tsp salt, and ¼ tsp black pepper to the fettuccine & toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

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What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

1/4 cup (60 milliliters) extra virgin olive oil, plus 3 tablespoons
1 medium onion, small chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup (90 grams) Kalamata olives, pitted
1/2 cup fresh basil, thin sliced
28 ounce (765 grams) can whole peeled tomatoes, drained and hand crushed
pinch sugar
salt
black pepper
1 1/2 pound (670 grams) boneless, skinless free-range chicken breasts
1/2 (65 grams) cup all purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup (115 grams) dried bread crumbs
8 ounces (230 grams) mozzarella cheese, shredded
1 cup (90 grams) Parmesan cheese, grated
Optional: cooked spaghetti pasta

What you do:

Coat a sauté pan with olive oil and place over medium heat until hot. Add the onions, garlic, and bay leaves cook and stir for 5 minutes until onions and garlic are soft. Add the olives and tomatoes. Continue to simmer and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with basil, sugar, salt and pepper. Lower the heat and keep warm.
Preheat oven to 450°F (230°C).
With a flat meat mallet pound each chicken breast on a cutting board with a protective piece of plastic over them to keep things clean, until they are 1/2-inch thick.
Set up your breading station:Easy as 1-2-3
Put the flour in a shallow bowl and season with a good amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, combine the eggs and water, beat until frothy
Put the breadcrumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture, letting the excess drip off. Next coat the chicken in the bread crumbs. When the oil is hot, add the cutlets and fry for 4 minutes on each side looking for a golden color and crisp texture. Try to turn only once.
Place the chicken cutlets in a baking dish. Ladle the tomato sauce over the chicken and layer with mozzarella and Parmesan. Bake for 20 minutes or until the cheese is bubbly.
Serve over spaghetti if you prefer

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What you need:

3/4 lb Chicken breasts
1/4 cup all purpose flour
Salt and pepper to taste
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sour cream
1 cup chicken broth
1 1/2 cups sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine or bowtie pasta

What you do:

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides.

Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions.

Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

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