Showing posts with label pasta recipes. Show all posts
Showing posts with label pasta recipes. Show all posts

Thursday, 10 September 2009

Spicy Veggie Pasta With Cashews

This recipe is quick to make (approx. 30 minutes) and so delicious that your family will love it. It’s low in fat, sugar free, and packed with vegetables and whole grain.

Ingredients

  • 200 g whole wheat pasta
  • 4 tbsp. rape-seed oil
  • 3 red chili, chopped (or 1 tsp. crushed chili)
  • 1 small onion, chopped
  • 80 g cashew nuts (plain or with chili flavor)
  • 2 red and 1 yellow pepper, thinly sliced
  • 150 g green beans (fresh or canned), cut into 2 cm long pieces
  • 1 tin sweet corn (240 g)
Steps
  1. Cook the pasta in boiling water. Check the cooking instructions on the label, as cooking times may differ from “normal” pasta.
  2. In the meantime, chop the onions and chili.
  3. Heat the oil in a pan, fry the onions and chili for about 3 minutes, occasionally stirring. Then add the cashews and fry for another minute.
  4. Add the pepper and beans and stir-fry for about 5-10 minutes until the vegetables are soft. Then add the corn, mix everything well and leave on the stove until the corn is hot.
  5. Drain the pasta and serve it with the veggies.
Serves 4.

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Thursday, 27 August 2009

Spaghetti With Chicken And Garlic Sauce

This is a tasty low-fat spaghetti recipe that you will certainly love. It’s very easy to prepare, and if you have some leftover chicken that you can use it’s also very quick to make.

Ingredients

  • 300 g spaghetti (or 200 g whole wheat spaghetti)
  • 4 small chicken filets, grilled and cut into thin stripes
For the garlic sauce
  • 4 tbsp. olive oil
  • 4 garlic cloves, chopped
  • 1 tbsp. fresh parsley, chopped
For the salad
  • 1 small lettuce, washed and torn into medium-size pieces
  • ½ onion, chopped
  • 1 red and 1 yellow pepper, thinly sliced
  • 4 tbsp. lemon juice
  • 2 tbsp. low-fat yoghurt
  • ¼ tsp. salt, ½ tsp. black pepper
Steps
  1. For the garlic sauce, heat the olive oil in a small pan and fry the garlic until golden. Set aside.
  2. Mix lettuce, onions and pepper in a bowl. For the dressing mix lemon juice, canola oil and spices. Pour over the salad and mix carefully.
  3. Warm the chicken filet in the microwave or oven. Spread it over the spaghetti, pour the garlic sauce over it and serve with the salad.
Serves 4.

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Thursday, 13 August 2009

Carrot Lasagna

Lasagna does not always need to be tomatoes and minced meat. Try this tasty fat-reduced version of a delicious vegetarian recipe!

Ingredients

  • 50 g margarine
  • 60 g flour
  • 1 l low-fat milk
  • 50 g low-fat cheese, grated
  • 4 eggs, lightly beaten
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 750 g carrots, peeled and grated
  • 250 g lasagna, uncooked
  • 100 g low-fat cheese, grated
Steps
  1. Preheat the oven on 150°C. Slightly grease a rectangle ovenproof dish.
  2. Melt the margarine in a pot and mix in the flour. Stir for a few minutes until golden. Then gradually add the milk, frequently stirring until the mixture is smooth.
  3. Bring to boil and allow cooking until the sauce thickens, continuously stirring. Remove from the heat and mix in the cheese. Allow to cool down a bit before stirring in the eggs. Season with salt and cayenne pepper and mix in the grated carrots.
  4. Pour one third of the sauce into the ovenproof dish and cover with a layer of pasta. Continue until pasta and sauce have been used up. The last layer must be sauce. Sprinkle cheese on top and bake for 40 minutes until golden.
  5. Take out of the oven, cover and allow standing for 15 minutes before serving (it’s easier to cut).
Serves 4.

Tip
This dish is great for freezer cooking. Simply make a double recipe and freeze the rest for another day later in the month. You may then want to invest in an electric grater so that you can have the carrots grated quickly and with little effort.

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Thursday, 23 July 2009

Quick Pasta With Tomato And Chick Pea Sauce

Are you tired of eating the same pasta and tomato sauce over and over again, but this is simply great if you don’t have time? Try this recipe that adds some chick peas to the standard version without taking longer to make!

Ingredients

  • 350 g pasta
  • 3 tbsp. olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed
  • 1 can peeled chopped tomatoes (about 440g)
  • 2 cans chick peas, drained
  • 2 bay leaves
  • 2 tbsp. ground oregano
  • 2 tbsp. lemon juice
  • 50 g low-fat cheese, grated
  • freshly ground black pepper to taste
Steps
  1. Bring a large pot of water to boil and add the pasta. Cook it for about 15 minutes until tender, then drain.
  2. In the meantime, heat the olive oil in a pot and fry the onions and garlic until slightly brown.
  3. Add tomatoes, chick peas and bay leaves and allow simmering for about 10 minutes.
  4. Remove the bay leaves. Add oregano, lemon juice, cheese and pepper and mix well.
  5. Pour the sauce over the pasta and serve.
Serves 4.

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Thursday, 16 July 2009

Quick Pasta With Spinach And Chili

A really quick pasta recipe that won’t take you more than half an hour. It’s a great alternative to the thousands of pasta-and-tomato-sauce or pasta-and-herbs recipes you find everywhere.

Ingredients

  • 400 g pasta
  • 500 g deep frozen spinach
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1 tsp. crushed chili
  • 1 tbsp. lemon juice
  • 1 tsp. salt
Steps
  1. Cook the pasta for about 10 minutes in boiling water. Prepare the spinach according to the instructions on the packet. Most likely it will be thawed by placing it into boiling water for 2-3 minutes.
  2. Whilst the pasta is cooking, heat the oil in a pan and briefly roast the onion until it’s golden.
  3. Add the spinach and stir-fry for 2-3 minutes. Add lemon juice and salt.
  4. Drain the pasta, mix it with the spinach mixture and serve.
Serves 4.

Tip
I’m using deep frozen spinach because it goes quicker. If you want to use fresh spinach, you need to chop it or cut it into slices.

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Tuesday, 14 July 2009

Pork Curry With Pasta And Peas

Love your meat? Here’s a tasty pork recipe for you. If you leftover meat from last night’s supper, then it’s really quick to make too. About half an hour should be enough time to get your pork curry on the table.

Ingredients

  • 200 g ribbon noodles, cooked
  • 1 medium onion, chopped
  • 2 tbsp. canola oil
  • 2 tsp. medium curry powder
  • ½ tsp. salt
  • 160 g frozen peas
  • 60 ml meat stock
  • 4 tbsp. soy sauce
  • 250 g grilled pork, sliced
Steps
  1. Heat the oil in a large pan and fry the onions on high heat for about 1 minute. Add pasta, salt and curry and mix well.
  2. Add peas, meat stock and soy sauce and mix thoroughly. Then close the lid, reduce the heat and allow to simmer for 5 minutes.
  3. Carefully stir in the pork slices and heat for a few more minutes until the meat is warm.
Serves 4.

Tip
Add a light vegetable soup as a starter, or a fruity dessert to increase your fruit and vegetable intake with this meal.

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Thursday, 2 July 2009

Coconut Spaghetti With Tuna

Half an hour till your family starts screaming „Where’s dinner?“ and you haven’t even started? Then this one is perfect for you! Half an hour is really all you need to get this delicious pasta on the table.

Ingredients

  • 400 g spaghetti
  • 2 tbsp. olive oil 1 onion, chopped
  • ½ tsp. crushed chili
  • 2 cans shredded tuna in water (170 g each), drained
  • 1 tin coconut milk (400 ml)
  • 2 eggs a bit of salt
Steps
  1. Start cooking your spaghetti in boiling salt water.
  2. Heat the oil in a large pan and fry the onion and chili for about 5 minutes until the onion is golden.
  3. Add the tuna and fry for another 5 minutes. Take off the stove and allow to cool down for a moment.
  4. Mix coconut milk and eggs with a whisk until the mixture is smooth. Add to the tuna mixture, mix well and season with salt.
  5. Pour the sauce over the spaghetti and serve.
Tip
To add some vitamins, use any waiting times, how short they may be, to quickly make a plain green salad. Use olive oil and a bit of lemon juice as dressing and season with salt and freshly ground black pepper.

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Tuesday, 19 May 2009

Colorful Pasta With Feta Cheese

If you love veggies and pasta, you will certainly enjoy this vegetarian recipe with lots of colorful vegetables in it.

Ingredients

  • 400 g pasta
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 red peppers, cut into big pieces
  • 2 yellow peppers, cut into big pieces
  • 1 big marrow, cut into thin slices
  • 500 g fresh mushrooms, sliced
  • 200 g feta cheese (plain or with your favorite flavor, I prefer the black pepper flavor)
  • Salt, freshly ground black pepper and thyme to taste
Steps
  1. Cook the pasta in plenty of boiling salt water. Precooking the water with the kettle can safe you some time.
  2. Whilst the pasta is cooking, chop the onions and garlic. Cut the peppers in big pieces. Wash and slice the marrow and mushrooms.
  3. Heat a bit of olive in a pan, add onions and garlic and stir-fry until golden.
  4. Add the pepper and stir for about 5 minutes. Then add mushrooms and marrows, reduce the heat a bit and stir for another 5-10 minutes until all veggies are soft.
  5. In the meantime, cut the feta into small cubes.
  6. Take the veggies of the stove, add the feta and mix carefully. Season with oreganum, salt and pepper. Serve with the pasta.
Serves 4.

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Quick and Easy Noodles With Tomato Sauce

By Frank Ernhart

Having trouble making the time to cook meals in your own kitchen? Many are tempted to buy ready prepared frozen dinners. Many contain highly processed foods with very little vitamin and enzyme content because of the processing. These foods may also contain too much and the wrong kinds of fats. Additives added to increase shelf life and improve appearance may be harmful from a health standpoint.. Most health advisors recommend staying away from highly processed foods.

Using some of the same techniques used by professional chefs, you too, can learn to cook foods that are both fresh and healthy. In this series you will learn several quick and easy recipes and techniques. These should benefit you not only in time, but also in your overall health.

This recipe is for a simple Italian tomato sauce that can be drizzled over noodles The noodles, which take 6-8 minutes depending on how soft you like them. Put 2 cps of dry egg noodles into a quart or more of boiling salted water and 1/2 tsp or so of olive oil to keep the noodles from sticking together. Once that is started start the Italian tomato sauce as shown below:

Ingredients

  • 1 tbsp olive oil
  • 1/4 cp water
  • 1 clove garlic, minced
  • 1 tbsp chopped onion
  • 1/2 tsp basil (dry)
  • 1/2 tsp oregano(dry)
  • 1/2 tsp sugar
  • 1/2 cp diced tomatoes (canned or fresh)
  • salt and pepper to taste
Instructions
  1. Saute' onions until translucent, then add garlic an cook 1 minute more.
  2. Add other ingredients, mixing well.
  3. Bring to a boil, then simmer for 15 minutes, to reduce and thicken
Place the noodles on a plate and drizzle the sauce over them. Hope you like it!

About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

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Mexican Oven-baked Pasta

Who could resist an oven-baked dish, covered with cheese and grilled? This vegetarian one is very easy to make and tastes absolutely fantastic!

Ingredients

  • 200 g pasta
  • 2 green peppers
  • 2 tins chopped peeled tomatoes
  • 1 tbsp. red wine vinegar
  • 1 tsp. sugar
  • ½ tsp. crushed chili
  • 2 tins sweet corn, whole kernel
  • 150 g grated cheddar
  • Optional (if you don’t need to watch fat or this is a once in a while dish): 250 g sour cream (alternately you can use low-fat smooth cottage cheese)
Steps
  1. Preheat the oven on 160°.
  2. Cook the pasta. Whilst it's cooking, chop the peppers and drain the sweet corn. Heat a little bit of oil in a pan and stir-fry the pepper for 5 minutes. In the meantime, grate the cheese.
  3. Add tomatoes, vinegar, sugar and chili to the peppers. Allow cooking for about 6 minutes until the liquid has evaporated. Then add the sweet corn and heat it up.
  4. Mix the sauce with the pasta in fill into an ovenproof dish. Spread sour cream or cottage cheese over it and top with grated cheese. Grill in the oven for about 5 minutes until the cheese is melted and golden.
Serves 4.

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Quick and Easy #1 Noodles With Lemon Onion Sauce

By Frank Ernhart

With your hectic schedule it's may seem difficult if not impossible to prepare foods in your own kitchen. The temptation is to buy ready prepared frozen dinners. Many of these contain highly processed ingredients, and therefore may not contain the vitamins and enzymes needed by your body. Many also contain too much and the wrong kinds of fats and also additives designed to increase shelf life and improve appearance. Most health advisors recommend staying away from highly processed foods.

Restaurant chefs have the same problem as you in that they must prepare the food quickly. The difference is that most chefs have been trained to prepare foods quickly from fresh ingredients.
You too, can learn to cook foods that are both fresh and healthy, by using some of the same tricks used by the pro's. In this series you will learn several quick and easy recipes and techniques. These should benefit you not only in time, but also in your overall health.

The first recipe is a simple pasta sauce that can be prepared in less time than it takes to boil the pasta itself Just throw the pasta into boiling salted water with a little olive oil, and allow it to cook (usually 6-8 minutes depending on your preference for softness). While the pasta is cooking, prepare the sauce, then when the pasta is done, add the sauce and toss it to mix, and serve it.

Ingredients

  • 2 cups of dried noodles
  • 1 tbsp onion, minced
  • 1 clove garlic, minced
  • 1 tbsp lemon or lime juice
  • salt & pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Add the noodles to boiling salted water with a little olive oil added
  2. Add the olive oil to a small saucepan or skillet, and sauté' the onion and garlic
  3. at medium heat until the onion is translucent (not yellow or brown).
  4. Deglaze the pan by adding the lemon or lime juice, then add the salt and pepper.
  5. Reduce to about half the volume, and in the meantime drain and rinse the noodles.
  6. Place the noodles on the plate and pour the sauce over it.
  7. This quick and easy recipe serves 2 and can be scaled up if desired.
About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

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Sweet & Sour Pasta With Tuna

This sweet-sour tuna recipe with pasta is quick and easy to make and low, in fat.

Ingredients

  • 250 g pasta
  • 500 g canned tuna in water, drained
  • 2 red peppers, chopped
  • 2 green peppers, chopped
  • 1 large pineapple, cut into pieces
Steps
  1. Cook the pasta.
  2. In the meantime, drain the tuna. Chop the peppers and cut the pineapple into pieces.
  3. Heat a bit of oil in a pan and stir-fry the peppers and pineapple over moderate heat for about 10 minutes until tender. Add the tuna and heat everything for 5 minutes.
  4. Drain the pasta and mix it with the other ingredients. Add a little bit of salt and freshly ground black pepper according to your taste.
Serves 4.

Tip
You can also replace the tuna by chicken.

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Pasta With Creamy Tomato And Mushroom Sauce

Tomato sauce is great with pasta, but with mushrooms in it it's even greater!

Ingredients

  • 400 g pasta
  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 cans of tomatoes
  • 750 g fresh mushrooms, sliced
  • Oregano, salt and freshly ground black pepper to taste
  • Optional: some fresh cream to make the sauce even more special, grated cheese to top
Steps
  1. Cook the pasta in plenty of boiling salt water. Precooking the water with the kettle can safe you some time.
  2. Whilst the pasta is cooking, chop the onions and garlic. Chop the tomatoes. Wash and slice the mushrooms.
  3. Heat a bit of olive in a pan, add onions and garlic and stir-fry until golden. Add the mushrooms, reduce the heat a bit and stir for about 5 minutes. Add the tomatoes and simmer over moderate heat for another 5 minutes until everything is hot. Season with oregano, salt and pepper.
  4. Take the sauce of the stove and add a bit of fresh cream. Serve with the pasta, sprinkle with grated cheese.
Serves 4.

Tip
If you are trying to lose weight, you can leave the cream and cheese. It will still taste delicious.

Hope you enjoy it as much as I do!

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Monday, 18 May 2009

Sweet & Sour Noodle Salad With Chicken

A pasta salad of a different kind, using chicken, peppers and pineapple to create a sweet-sour flavor and fill you up with vitamins whilst keeping the calories low.

Ingredients

  • 250 g pasta
  • 500 g chicken filet
  • 2 red peppers, chopped
  • 2 green peppers, chopped
  • 1 large pineapple, cut into pieces
Steps
  1. Cook the pasta. In the meantime, cut the chicken filet into pieces.
  2. Heat a bit of oil in a pan and roast the meat for 5-10 minutes until it’s nicely brown. Stir occasionally.
  3. Chop the peppers and cut the pineapple into pieces.
  4. Drain the pasta and mix it with the other ingredients. Add a little bit of salt and freshly ground black pepper according to your taste.
Serves 4.

Tip
You can also replace the chicken by canned tuna in water. You don’t need to roast the tuna, add it to the salad as it is. Just remember to drain it before you use it.

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Quick and Easy Soups - In a Hurry Meatball Pasta and Quick and Easy Texas Hill Country Cabbage Soup

By Linda Carol Wilson

Soup is one of the foods that can comfort us humans like nothing else can. Many times we think of soup as a cold weather food but it is actually good anytime. From chicken soup for a cold to just needing a good comfort food, soup is often what is called for.

Delicious soups that simmer for hours are wonderful but sometimes we need something quick. You can have soup quickly without giving up the comfort. Try this In-a-Hurry Meatball Pasta Soup for a good bowl of soup without a lot of time or fuss involved. For a completely different style soup try Quick and Easy Texas Hill Country Cabbage Soup. This soup is simple, tasty, and uses a can of cream of potato soup for creaminess.

IN A HURRY MEATBALL-PASTA SOUP

  • 1 cup uncooked whole-wheat spiral pasta
  • 1 lb frozen Italian meatballs, thawed
  • 2 cans (14 1/2 oz each) chicken broth
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 1/2 cups frozen sliced carrots, thawed
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 1 jar (14 oz) meatless spaghetti sauce
  • 1 jar (4 1/2 oz) sliced mushrooms, drained
  • 1 cup frozen peas
Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup pot or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through. Approximately 10 servings.

QUICK AND EASY TEXAS HILL COUNTRY CABBAGE SOUP
  • 1 1/2 cups shredded green cabbage
  • 1/2 cup water
  • 2 tbsps chopped onion
  • 1/4 tsp caraway seeds
  • 2 tbsps butter or margarine
  • 1 can (10 3.4 oz) condensed cream of potato soup
  • Generous dash fresh ground black pepper
  • 1 soup can of milk
In a saucepan, cook cabbage, water, and onion with caraway seeds in melted butter until tender, about 10 minutes. Add soup and pepper. Mix well. Pour cabbage mixture into electric blender or food processor and blend until smooth. Return the mixture to the saucepan and gradually add in milk. Heat and stir occasionally. Thin to desired consistency by adding more milk if desired. Garnish with fresh parsley.

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For more of her quick, easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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