Pasta Dishes

[Semigourmet]

Okay let's Share our favorite pasta dishes here.

Penne with Beef and Sundried Tomatoes

Betty Crocker - Fix It Fast Meals

Servings 4 Page 16




Ingredients

1 ½ cups uncooked penne pasta
1 pound boneless beef sirloin steak, cut into thin strips
½ teaspoon peppered seasoned salt
½ cup sun-dried tomatoes packed in oil and herbs, drained and cut into thin strips
2 tablespoons oil from sun dried tomatoes
4 medium green onions sliced
6 to 6 ½ ounces marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley




Directions

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium high heat. Add beef to skillet; sprinkle with peppered seasoning salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.

3. Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with green onions.



Calories 395 Fat 14g Sodium 390mg Carbohydrates. 42g Fiber 5g Sugars g

Notes Add a little red wine to jazz this one up, and some garlic. Very tasty.
http://i162.photobucket.com/albums/t261/MFrazier00/Beef%20Main/PennewithBeefandSunDriedTomatoesBet.jpg

[Semigourmet]

Caesar Chicken Pasta

Land O Lakes - Casseroles

Servings 6 (1 ¼ cup) Page 42



Ingredients

7 ounces (2 cups) uncooked dried penne pasta
2 cups chopped cooked chicken
¾ cup creamy Caesar dressing (like using Light Done Right Classic Caesar or Golden Caesar Dressing)
½ cup low sodium chicken broth
1/3 cup chopped green onions
¼ cup finely chopped tomato
1 ½ cups shredded mozzarella cheese
1 ½ cups Caesar seasoned croutons ( I like to use Cheese Garlic flavor)
¼ cup grated Parmesan cheese



Directions

1. Heat oven to 350 F. Cook pasta according to package directions. Drain.

2. Meanwhile, combine all remaining ingredients except the croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine.

3. Spoon pasta mixture into un-greased 2 quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.



Calories: 430 Carbohydrates. 30g Fiber 2g Fat 21g Sodium 770mg Sugars g Cholesterol mg Calcium mg Protein g Iron g

Notes Cut Caesar dressing by 1/8 cup. Add more mozzarella. Add garlic powder about ½ to 1 teaspoon.
http://i162.photobucket.com/albums/t261/MFrazier00/chicken%20Main/CaesarChickenPastaLOLCasserolespg42.jpg

[Semigourmet]

Chicken Pasta Primavera

Del Monte – Simple Meals & More

Servings 4 Page 15


Ingredients

6 ounces (2 cups) dried rotini or bow tie pasta
2 boneless skinless chicken breast halves, cut into strips
1 cup sliced green or yellow sweet pepper
½ of medium onion, thinly sliced
1 tablespoon olive oil
1 can (14 ½ oz.) diced tomatoes with basil, garlic and oregano
1 can (2 ½ oz.) sliced pitted olives, drained




Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, season chicken with garlic powder, salt and pepper, if desired.

3. Cook chicken, sweet pepper and onion in oil in large skillet over medium high heat 5 minutes or until chicken is no longer pink, add undrained tomatoes; simmer, uncovered, 5 minutes or until slightly thickened. Add olives, if desired.

4. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.


Noteshttp://i162.photobucket.com/albums/t261/MFrazier00/chicken%20Main/ChickenPastaPrimaveraDelMonteSimple.jpg

[Semigourmet]

Baked Spaghetti

Paula Deen – Food Network Chefs

Servings 8



Ingredients

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, chopped
¼ cup chopped fresh parsley leaves
1 ½ teaspoons Italian seasoning
1 ½ teaspoons House Seasoning, recipe follows
1 ½ teaspoons seasoning salt
1 ½ teaspoons sugar
2 small bay leaves
1 ½ pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack



1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.

Episode # PA1B05

Notes

[Semigourmet]

Pizza Di Spaghetti

Giada De Laurentis – Food Network Chefs

Servings 4


Ingredients

2 large eggs
¼ cup whole milk
½ cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and tomato sauce, recipe follows
¼ cup extra-virgin olive oil



1. In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
2. In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
Spaghetti with Olives and Tomato Sauce:
1 pound dried spaghetti
¼ cup olive oil
1 ¼ cups mixed olives, pitted and halved
½ tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
½ cup grated Parmesan
½ cup basil leaves, shredded


1. In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
2. In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
3. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
Simple Tomato Sauce:

½ cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional



1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
2. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


Episode # EI1A11

Notes I use my leftover spaghetti, with the sauce on it so I don’t use Giada’s recipe for the simple tomato sauce.