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Pasta Recipes

Aegean Artichoke & Penne Pasta Salad
Ingredients:

6 baby artichokes 1/4 cup lemon juice 1/2 pound penne 1/2 cup tomato juice 1 tablespoon olive oil 1 lemon, juiced 2 cloves garlic, minced 3 tablespoons fresh parsley 3 tablespoons fresh basil, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato, chopped 1/2 cup Kalamata olive 2 tablespoons capers 1/2 cup feta cheese

Procedures:

Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

Note:


Angel Hair Pasta with Basil Cream Sauce
Ingredients:

6 ounces angel hair pasta 1 cup frozen peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic, minced 2 tablespoons fresh basil, snipped 2 ounces prosciutto, chopped 1/4 cup shredded fresh parmesan cheese 2 tablespoons shredded fresh parmesan cheese freshly ground black pepper 1/4 cup tomato, chopped

Procedures:

Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper.

Note:


Angel Hair Pasta with Onion-Mushroom
Ingredients:

1 1/2 cups beef broth 1 ounce dry crepe mushroom 1/2 ounce dry shitake mushroom 1 tablespoon margarine, imitation 2 cups button mushrooms, sliced thinly 1 cup red onion 2 cloves garlic, minced 1 teaspoon thyme 1 tablespoon lemon peel, grated 8 ounces angel hair pasta, cooked

Procedures:

In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss.

Note:



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