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I love creamy pesto shrimp. Here's the recipe:
2 y
I love creamy pesto shrimp. Here's the recipe:
I love pesto too, but prefer the vegetarian type, cos I'm vegetarian :) will take a look at the recipe and modify, thanks!
2 y
I tried it a few times. It's actually pretty good.

Asian Chicken and Noodles
Serves 4

8 oz. Medium Egg Noodles, uncooked
1 tbsp. vegetable or olive oil
1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 x 1/4-inch)
2 carrots, peeled and thinly sliced
1 bunch scallions, chopped
1/2 red bell pepper, thinly sliced
1/4 cup low-sodium soy sauce
1 cup chopped celery
1 4-oz. can sliced water chestnuts
1/2 tsp. garlic powder
1/2 tsp. white pepper
1 tsp. dried cilantro
2 tbsp. toasted almonds (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, sauté chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.
2 y
Pasta with Rosemary, Chicken and Asparagus
Serves 4

8 oz. Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. dried rosemary
10 oz. boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tbsp. parsley, chopped
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste

Prepare pasta according to package directions; drain.

Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.

Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.

Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately
2 y

Cheesy Baked Pasta With Spinach and Artichokes
8 ounces mezzi rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper

Cook the pasta according to the package directions. Drain and return it to the pot.
Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish. Sprinkle with the remaining cup of mozzarella.
Broil until the cheese is browned in spots, 2 to 3 minutes.
2 y
Here's the recipe for lasagna roll ups.Ingredients:
1 h 12 servings 455 cals
1 (16 ounce) package uncooked lasagna noodles 1 pound mozzarella cheese, shredded 1 (15 ounce) container ricotta cheese 1 pound firm tofu 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 2 cups grated Parmesan cheese 1 (28 ounce) jar pasta sauce Add all ingredients to list
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
2 y
Baked Ziti with Sausage Ingredients:
1 (16 ounce) package dry ziti pasta 1 pound mild Italian sausage 1 (15 ounce) container ricotta cheese 1 egg 1 large yellow onion, minced 2 teaspoons minced garlic 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 (26 ounce) jars spaghetti sauce, divided 1 (8 ounce) package shredded Italian cheese blend 1 teaspoon dried basil (optional) Directions:Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
2 y
Here's the link to the tomato basil spaghetti with blackened chicken.
2 y
Spaghetti aglio olio is quick and easy.
2 y
I love spinach lasagna. Here's the recipe.
2 y
Here's a twist to the traditional mac and cheese we all love.
2 y
This is nice. I had this in a friend's house.
2 y