Favorite Pasta Dishes?

[Natasha]

I am officially on a pasta kick. Well actually, it s been going on for about three months now ... http://www.cookinglight.com/bbs/rolleyes.gif

On that note - what are your favorite pasta dishes (especially ones from Cooking Light or that are otherwise light, but not necessarily so)? I especially love pastas with seafood, tomato-based sauces, and lots of veggies but, as always, am interested in whatever you recommend. I will also dig through my recipes and pick out a couple of favorites that I would like to share with you.

Thanks so much!

[This message has been edited by Natasha (edited 08-01-2000).]

[christinew]

Natasha: I LOVE Pasta... http://www.cookinglight.com/bbs/biggrin.gif

I have an absolutely terrific spicy shrimp pasta recipe if you would like it. It is "company worthy" and so easy. I also learned how to make an angel hair pasta dish with red pepper, fresh basil, and garlic while I lived in Italy! Let me know if either of these interest you.

Prego!

[lindrusso]

Originally posted by christinew:
Natasha: I LOVE Pasta... http://www.cookinglight.com/bbs/biggrin.gif

I also learned how to make an angel hair pasta dish with red pepper, fresh basil, and garlic while I lived in Italy! Let me know if either of these interest you.

Prego!

christine,

I don't know about Natasha, but I'd love the recipe for the basil and garlic pasta. Sounds yummy!

[Natasha]

Christine,
I would love the recipe for the basil & garlic pasta, AND for the spicy shrimp pasta! [Showing gourmande tendencies once again...] Thank you!!
What part of Italy were you living in? Sorry if I m nosy - you don t have to answer! It must have been a neat experience!

[christinew]

Originally posted by lindrusso:
christine,

I don't know about Natasha, but I'd love the recipe for the basil and garlic pasta. Sounds yummy!



Great-here it is Lindrusso

I prepare from memory only so pardon if my directions look funny. http://www.cookinglight.com/bbs/eek.gif

Boil angel hair pasta with some salt. Meanwhile saute in 3-4 tablespoons of olive oil chopped red pepper (1), 3 cloves of garlic minced, and a hand full of fresh basil chopped. The aroma is unbelievable http://www.cookinglight.com/bbs/smile.gif

By the way slowing saute the mix to guard from over-browning the garlic. Drain and rinse pasta and return to pot. Incorporate garlic/red pepper/ basil olive oil mix into pasta. Serve topped with fresh parmesean.

[christinew]

Originally posted by Natasha:
Christine,
I would love the recipe for the basil & garlic pasta, AND for the spicy shrimp pasta! [Showing gourmande tendencies once again...] Thank you!!
What part of Italy were you living in? Sorry if I m nosy - you don t have to answer! It must have been a neat experience!

Natasha, Italy was out of this world. I spent two years as a dental hygienist there while in the Air Force 10 years ago in my early twenties. The people,culture and food is forever etched in my mind http://www.cookinglight.com/bbs/smile.gif I lived in Southern Italy in the region of Puglia or the "heal of the boot" as people know it right on the Adriatic Ocean. I love to talk about this experience so no problem in you asking and you are not nosy.

I posted the garlic/basil/red pepper pasta above so I will now post the spicy shrimp recipe guaranteed to give you the ravest reviews. http://www.cookinglight.com/bbs/biggrin.gif

Spicy Shrimp and Pasta
2 tablespoons of olive oil
1/2 cup chopped onion
1/4 cup slivered red pepper
1/4 cup slivered green pepper
1/2 teaspoon or more of crushed red pepper flakes
1 1/2 cup low sodium chicken broth
1 1/2 cup spaghetti, uncooked and broken into 4" pieces
3/4 monterey jack cheese
1/3 cup plain yogurt
3/4 cooked and devined shrimp

Heat oil in pan and saute onion,red/green peppers and red pepper flakes until tender. Add broth and bring to a boil. Next add spaghetti and cook covered until all liquid is absorbed. Stir in cheese and yogurt and let melt. Lastly add the shrimp and let heat for 3-4 minutes.

Sometimes this is a tempermental dish http://www.cookinglight.com/bbs/eek.gif. Make sure the pasta is cooked al dente prior to adding the cheese, yogurt, and shrimp.

Let me know how you like it!

Cheers,
Christine

[lindrusso]

Thanks christine - easy and yummy, sounds like a keeper.

I'll list a couple of my favorites too.

Here's a pasta recipe that is really more of a casserole, but it is sooooo good. It's a bit labor-intensive, but is always a hit with my guests. Hint - it is also a GREAT way to use up leftover turkey at Thanksgiving. I didn't copy down the nutrition information, but I remember that it was about 30% of calories from fat though it does not taste low fat at all!


CHICKEN FLORENTINE CASSEROLE

4 (about 1 pound) boneless, skinless chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.


This one is VERY easy and a nice way to use fresh basil or any fresh herb would do nicely. It is from "In the Kitchen with Rosie", so it too is low-fat.

ANGEL HAIR PASTA WITH LEMON AND GARLIC

1 teaspoon olive oil
2 garlic cloves, peeled and minced
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 cup chopped tomato (or 1 14-ounce can chopped tomatoes, undrained)
4 ounces dried spinach angel hair pasta
4 ounces dried angel hair pasta
1/4 cup chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper, to taste

1. Bring a large pot of water to a boil over high heat and maintain at a boil.

2. Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to turn brown. Remove the saute pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.

3. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

I also love CL's Pasta with Asiago Cheese and Spinach from May 1998; Penne with Spinach, Feta and Olives from May 1998; and the Basil Shrimp with Feta and Orzo - I forget what issue that is from, but it was sometime this year.

Mmmmm...pasta...



[This message has been edited by lindrusso (edited 08-02-2000).]

[christinew]

Lindrusso,

The chicken florentine looks divine. I will be looking forward to trying this one. The next one you posted looks great too however I am not big on tomatos, which really puts me in a bind with many recipes. My poor husband is always wanting chunkier sauce but instead I puree.....love tomato sauce but the texture of tomatos makes me run for the hills http://www.cookinglight.com/bbs/tongue.gif

[Ohioan]

Here are a couple from my file:

* Exported from MasterCook *

Spaghetti with Lentil Marinara Sauce

Recipe By :Barb Bloomfield
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- chopped
3/8 cup chopped onions
1 teaspoon olive oil
1/2 cup lentils
1 1/2 cups water
1 cup canned tomatoes -- chopped
2 teaspoons chili pepper -- minced
1 dash dried basil
1 dash dried oregano
1 2/3 tablespoons tomato paste
1 dash salt
6 ounces spaghetti

Saute the garlic and onions in the olive oil until the onions are soft. Add the lentils and water to the onions and garlic; cover, bring to a boil, and simmer for 30 minutes. Add the tomatoes, chili pepper, basil, and oregano, and cook 20 minutes until lentils are soft. Add the tomato paste and salt to the pot, mix until dissolved, and simmer uncovered for 15 minutes. Meanwhile, cook and drain spaghetti, and serve topped with the lentil sauce.

Source:
"Fabulous Beans"
- - - - - - - - - - - - - - - - - - -
Per serving: 549 Calories (kcal); 4g Total Fat; (7% calories from fat); 27g Protein; 103g Carbohydrate; 0mg Cholesterol; 437mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Pasta Campagnola

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces gemelli -- or pasta shells, cavatelli, ziti, etc.
2 teaspoons olive oil
1 zucchini -- chopped
2 cups mushrooms -- sliced
1/2 small potato -- finely chopped
1 1/2 plum tomato
1/4 onion -- chopped

Heat olive oil and saute oniion until golden. Add potato, tomatoes, and zucchini, and cook for 3 minutes. Add mushrooms and salt and pepper to taste. Cook about 25 minutes. Meanwhile, cook pasta al dente. Drain and mix with sauce.

Source:
"CucinaItaliana.com"
- - - - - - - - - - - - - - - - - - -
Per serving: 426 Calories (kcal); 6g Total Fat; (13% calories from fat); 15g Protein; 78g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

...and I'll be baaaack! I love pasta dishes and can hardly wait to see everyone else's! http://www.cookinglight.com/bbs/biggrin.gif

Phoebe (aka Ohioan)

[lorilei]

One of my favorite pasta dishes is roasted cauliflower with carmelized onions and alfredo. I don't have an "official" recipe, but it's fairly "no-fail", so I think anyone could throw this together without a problem.

Roasted Cauliflower Alfredo

1 small head cauliflower
1 medium onion, chopped
Alfredo sauce (I'll admit I often buy Classico, which is wonderful, but not light)
2 tsp fresh Rosemary (1 tsp dried)
Small amount of butter or olive oil
pasta (enough for 4 servings)

Wash and separate the cauliflower into pieces. Spread out on baking sheet, drizzle with olive oil, and broil at 450 for 15-20 minutes (or until golden brown), shaking the pan occasionally to move the cauliflower around. Meanwhile, cook your choice of pasta.

In a saute pan, melt butter or heat olive oil. Add onions and carmelize over medium heat (10-15 minutes). Add alfredo sauce and Rosemary and cook until heated through. When cauliflower is cooked, add to sauce and serve over pasta.

NOTE:
I have also improvised the alfredo sauce by adding a can of fat-free evaporated milk to the carmelized onions with about 1/2 cup parmesan or Romano cheese. Stir until well combined and season with salt & pepper.

[MrsReber]

I found a wonderful looking pasta dish on Epicurious today. I really want to try this next week- I'm sure it can be lightened up by substituting some lower fat ingredients (like turkey sausage for instance), but it looks really good! Plus, I am buried in cherry tomatoes from my garden!

Pasta with Sausage and Eggplant

This zippy pasta features the best of Italy accented with Mexican serrano chilies. A Zinfandel or Italian Barolo is the right wine.

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.

Makes 8 servings.

[sunbrie]

lindrusso, your chicken florentine recipe looks great! About how long do you bake it? It looks like step 5 may have been omitted?
By the way, I've finally registered to post after reading this for months! Greetings everyone!

[christinew]

Originally posted by sunbrie:
lindrusso, your chicken florentine recipe looks great! About how long do you bake it? It looks like step 5 may have been omitted?
By the way, I've finally registered to post after reading this for months! Greetings everyone!

Welcome! This is a terrific community and we are glad to have you join. http://www.cookinglight.com/bbs/smile.gif

[christinew]

Originally posted by mikecox:
Originally posted by christinew:
Let me know if either of these interest you.
What a tease http://www.cookinglight.com/bbs/tongue.gif Of course we want then!

Hahaha...Mike they are posted above. Did you not see them?

http://www.cookinglight.com/bbs/tongue.gif Christine

[TEETEEOB]

I have a fantastic pasta recipe. I make it so often that my husband and I just call it "THE PASTA." I adapted a light lemon garlic pasta recipe and added my own ingredients to recreate my favorite restaruarnt pasta, California Pizza Kitchen's sundried tomato and broccoli fusilli with garlic and olive oil (except I use spaghettini). This recipe taste best when you use the best ingredients (fresh juice and cheese, good olive oil, etc.) YUM!

"THE PASTA"

12 ounces spaghettini pasta, cooked and drained well
1/2 cup or more prepackaged, pre-julienned sundried tomatoes, (not the ones packed in oil)
1 cup boiling water
1 small broccoli crown, cut into tiny florets (about 1 cup or more, if you prefer)
3 tablespoons extra virgin olive oil
5 cloves garlic, minced
1/2 cup fat free, less-salt chicken broth
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon plain dry prepackaged breadcrumbs
1 tablespoon finely grated fresh Parmesan cheese

Cook pasta according to package directions. Place sundried tomatoes in hot water; cover and let stand 10 minutes. Steam broccoli florets in microwave until crisp-tender. Heat oil in large nonstick skillet over medium-hi heat. Add garlic and saute 1 minute--do not brown. Add broth, zest, lemon juice; cook 3 minutes or until thoroughly heated. Combine pasta, garlic sauce, tomatoes and broccoli in a very large pasta bowl; toss. Sprinkle bread crumbs and Parmesan on top and toss again. Makes 4 huge servings!

[lindrusso]

Originally posted by sunbrie:
lindrusso, your chicken florentine recipe looks great! About how long do you bake it? It looks like step 5 may have been omitted?
By the way, I've finally registered to post after reading this for months! Greetings everyone!

Welcome Sunbrie and thanks so much for pointing that out!!! I have posted step 5 to the recipe above! Whooooops!

[Natasha]

What with all these recipes, I would LOVE to have pasta for dinner tonight - but I don't think it's gonna happen. It'll probably be whatever I can find at this hour and eat neatly at my desk...whatcanyado?

I thought I would share this favorite with you:

Rigatoni al Forno with Roasted Asparagus and Onions
Mollie Katzen's Vegetable Heaven

3 to 4 tbsp olive oil
3 cups chopped onion (in large chunks)
3/4 pound rigatoni (or other tube-shaped pasta)
1 pound asparagus, cut into 2-in. pieces
1/2 tsp salt (or to taste)
3 to 4 tbsp balsamic vinegar
freshly-ground black pepper
1/3 cup grated parmesan cheese (plus more for the top)
1/2 cup bread crumbs

Preheat the oven to 375 degrees. Put up a large potful of water to boil.

Pour the oil into a 9 x 13 inch baking pan (preferably glass). Break up the onion chunks with your hands; add them to the oil, and stir them around a little so they get coated. Place the uncovered pan in the oven and roast for 5 mins.
When the water reaches a rapid boil, add the pasta and let it begin cooking while you continue roasting the vegetables.
After the onions have been in the oven for about 5 mins., stir in the asparagus and sprinkle with 1/2 tsp salt. Spread everything into a single layer, return the pan to the oven, and roast for 5 minutes longer.
Drain the pasta as soon as it is al dente, and stir it into the panful of onions and asparagus. Add the 3 to 4 tbsp vinegar, black pepper, and parmesan, and mix well. Sprinkle the bread crumbs over the top, and return the pan to the oven.
Bake uncovered 10-15 minutes, or until the bread crumbs are brown and crisp. Serve hot, and pass around the pepper mill, extra parmesan, and extra balsamic vinegar if desired.

4-5 servings; 30 mins. cooking time (10 mins. prep time)

[lorilei]

Hey Natasha -- Can you pull amazing substitutions on this Mollie recipe without it crashing? (thought you might know) http://www.cookinglight.com/bbs/wink.gif

[Natasha]

Originally posted by lorilei:
Hey Natasha -- Can you pull amazing substitutions on this Mollie recipe without it crashing? (thought you might know) http://www.cookinglight.com/bbs/wink.gif

Well, it has worked to substitute ingredients in the past (and how perceptive of you to think that I might have tried!) http://www.cookinglight.com/bbs/wink.gif . I've tried broccoli, mushrooms, peppers, more garlic (of course), and I've played around with the amount of vinegar. Let me guess - you're thinking of spinach, right? http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by Natasha (edited 08-02-2000).]

[lorilei]

Spinach, arugala, kale... whatever. Maybe even cauliflower http://www.cookinglight.com/bbs/smile.gif

Just had to get a small jab in there for effect!

[lorilei]

Originally posted by lorilei:
Spinach, arugala, kale... whatever. Maybe even cauliflower http://www.cookinglight.com/bbs/smile.gif Why? Do you want to borrow some. I'm closer to the fax machine than I was yesterday...

Just had to get a small jab in there for effect!

[Natasha]

Originally posted by lorilei:
Spinach, arugala, kale... whatever. Maybe even cauliflower http://www.cookinglight.com/bbs/smile.gif

Just had to get a small jab in there for effect!

Hmmm - I was wondering why my jaw suddenly felt a bit sore a few minutes ago!

[Natasha]

Christine, Lindrusso, Ohioan, MrsReber and Lorilei - thank you!!

Sunbrie - welcome! Look forward to hearing from ya in future http://www.cookinglight.com/bbs/smile.gif

Here are a couple of my favorites. It's really hard to choose.

The first one is actually another plug for that Roasted Eggplant and Onion Pasta (penne) from June/00. Since we just had it, it comes to mind right away. Very yummy and easy. This is a versatile and addictive one. I added green onions, more garlic and portobello mushroom (the mushroom was a welcome addition both taste and texture wise). You could add whatever suits your fancy - peppers would be nice. Would anyone like this posted?

Second, Mollie Katzen's Vegetable Heaven has some winners, incl. Rigatoni al Forno with Roasted Asparagus and Onions, Penne with Mushrooms, Leeks and Dried Tomatoes, and Rice Noodles with Cashew-Coconut Sauce (I love this book). I can post any of these when I get a sec tonight.

Third, May 1997 CL had a very good Rigatoni with Bell Peppers, Olives, and Feta (though I omit the olives). Again, if you're interested, just ask...

Have a lovely morning/afternoon. http://www.cookinglight.com/bbs/smile.gif

[mikecox]

Originally posted by christinew:
Let me know if either of these interest you.
What a tease http://www.cookinglight.com/bbs/tongue.gif Of course we want then!

[Kristine]

This pasta may sound a bit strange, but let me be the first to promise that it is DELICIOUS! I don't know the exact measurements, but that's okay. http://www.cookinglight.com/bbs/smile.gif

Pasta with Beans
Saute about half of a large onion in olive oil until lightly browned. Add 2 cloves of garlic and saute another 1-2 minutes. Add one can (undrained) of white/canelinni beans, turn down heat and simmer for 5 minutes (you can mash up some of the beans a bit while cooking). While doing this prepare whole wheat (my preference, not required) angel hair pasta. Serve a generous portion of beans on a serving of pasta. You can top with grated parmesan if you want, but it is just as good without. I hope you enjoy this as much as we do!

[Beth]

This one's a tomato-based sauce, but I've put the tomatoes in the food processor and pulsed them to pass the kid test. Works either way. This is one of those threw it together while the pasta cooked things, so the recipe is not exact, so you don't need to be. It will make 2-3 adult servings, and can easily be doubled --just takes a little longer to reduce.

2 slices bacon, chopped
1/3 cup chopped onion
2 cloves garlic, minced

Saute the bacon, onion and garlic together in a wide, deep skillet until onion is tender and bacon starts to brown, stirring constantly. Add

1 can chopped tomatoes (puree if you want a smooth sauce)
hearty red wine (probably 1/2-3/4 cup)
1-2 tsp Italian herbs (Penzey's Pasta Sprinkle works great)
crushed red pepper (optional)

Let the sauce simmer rapidly to reduce to a think sauce while the pasta cooks. Add a pinch of sugar if the tomatoes seem flat; salt and pepper to taste after it reduces. Serve with fresh grated parmesean or romano cheese.

I have served this usually with liguine or fettuccine, but also bowtie or other pasta. I have also added chicken, sausage or shrimp if I feel the need for more protein; the little frozen salad shrimp just need to be rinsed in cold water to thaw and drain. This is one of those instant dinners with the ingrdients almost always on hand.