Has anyone got any good and easy pasta recipes?

Hi:) I would like some recipes for some good and easy pasta dishes like pasta bakes, pasta salads or simple pasta dishes with or without meat. So if anyone has any suggestions that would be great:)





Thanks:)Has anyone got any good and easy pasta recipes?
CREAMY PASTA PRIMAVERA





12 ounces pasta, bowtie noodles


2 yellow squash, thinly sliced


10 ounces asparagus spears, cut in 2'; pieces


8 ounces baby carrots, cut lengthwise, half


2 tablespoons all-purpose flour


2 cups milk


1/4 cup sour cream


2 tablespoons Dijon mustard


2 tablespoons fresh lemon juice


1/2 teaspoon salt


1/2 teaspoon pepper


2 ounces feta cheese, crumbled





Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.


Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.


Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.





Easy and tasty.Has anyone got any good and easy pasta recipes?
one of my favorite pasta dishes is Macaroni Beef...





in a large skillet I will brown about a pound of hamburger and salt and pepper the hamburger. I will drain the grease from it and then add a large can of tomatoes and then add uncooked elbow macaroni or egg noodles and bring everything to a boil and then reduce heat and simmer for about 20 minutes or until the noodles are tender.





It is also good with hot sausage instead of the beef....





here is one for pizza casserole:





1 lb ground beef


1/3 c. onion


1/2 c. green pepper, chopped


1 can sliced mushrooms, drained


1 can black olives, drained


1 pkg pepperoni


1 jar spaghetti sauce


1 pkg egg noodles


salt and pepper to taste


2 c. shredded pizza cheese





Preheat oven to 350 degrees. In a large skillet, cook beef until slightly browned. Add in onions, green peppers, salt and pepper until beef is completely browned, onions and peppers are tender. Drain. Add in mushrooms, black olives. and pepperoni until all is heated thoroughly. In a large pot, cook noodles according to the directions on the package. When noodles are done, drain water from noodes. Put cooked noodles into large mixing bowl. Add beef mixture and jar of spaghetti sauce, until blended. Add mixture to a 13 x 9 dish. Top with shredded cheese. Bake for 15 minutes or until cheese is completely melted.
Do you like shrimp? This is very easy to make. You can leave out thte parsley, I do.





CREAMY CAJUN SHRIMP LINGUINE





6 ounces linguine


1/2 pound raw shrimp, peeled and deveined


1 tablespoon butter


1 (8 ounce) package sliced mushrooms


1 large red bell pepper, cut into thin slices


2 teaspoons all-purpose flour


1/2 teaspoon Cajun seasoning


1/4 teaspoon cayenne pepper


2/3 cup half-and-half


1/4 cup chopped fresh flat-leaf parsley





Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.





Yield: 2 servings
This website should be endlessly helpful, it has links to 20 EASY PASTA RECIPES. just scroll, and click on th recipe names that look most appetizing, or fit why you are making this. you can use this link in the future, and use the homepage in the future.





http://www.realsimple.com/food-recipes/r…
frankie pasta bake





1 tbsp olive oil


1 onion , chopped


1 garlic clove , crushed


400g can cherry or chopped tomatoes


pinch sugar


few dashes Worcestershire sauce


100g rigatoni or other tube-shaped pasta


50g cheddar, grated


hunk of baguette or sliced bread, coarsely grated


2 frankfurters , sliced





Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.


Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.


Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.





= = = =





chicken and veg pasta








4 chicken fillets, skinless and cut into chunks


1 red, yellow or green pepper, seeded and cubed


1 courgette, cut into chunks


1 red onion, quartered


2 firm tomatoes, halved


Salt and black pepper


1tbsp oil


175g (6oz) dry pasta





1. Put the vegetables on a roasting pan and drizzle with most of the oil. Season with salt and pepper and place under a hot grill for 5 - 10 mins, turning occasionally, until softened and slightly charred.


2. Wipe a large frying pan with the remaining oil, heat the pan and add the chicken pieces.


3. Cook over a high heat for about 4 - 5 mins, turning the chicken frequently until it is golden brown all over.


4. Meanwhile, cook the pasta as per pack instruction in a large pan of boiling water. Drain and return to the pan.


5. Add the charred vegetables and chicken to the pasta and toss. Serve with a herb garnish.
Summer Spaghetti Salad





• 16 oz. thin spaghetti, broken


• 3 medium tomatoes, diced


• 3 small zucchini, diced


• 1 cucumber, seeded and diced


• 1 each red and green pepper, diced


• 8 oz. Italian salad dressing


• 2 tablespoons Parmesan cheese


• 1 1/2 teaspoons sesame seeds


• 1 1/2 teaspoons poppy seeds


• 1/2 teaspoon paprika


• 1/4 teaspoons celery seed


• 1/8 teaspoon garlic powder





• Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
An easy pasta salad could be as easy as boiling off some pasta shells or macaroni, drain them and then add mayonnaise (enough to cover evenly). Then add thawed frozen peas, some grated carrots, bacon bits and 2-3 tablespoons of diced pickles or pickle relish. If desired add a pinch or two of dill and chopped chicken. This link may give you some other ideas. Bon appetit!





http://family.go.com/food/recipe-215149-…
hey i have a few recips here that are yummy, easy and great that ive tried. hope i helped :)





http://allrecipes.com/Recipe/Pasta-e-Oli…


http://allrecipes.com/Recipe/Penne-with-…


http://allrecipes.com/Recipe/Italian-Con…


http://allrecipes.com/Recipe/Creamy-Caju…





http://allrecipes.com/Recipe/Aunty-Pasto…


http://allrecipes.com/Recipe/Baked-Spagh…


http://allrecipes.com/Recipe/Cheryls-Spi…


http://allrecipes.com/Recipe/Worlds-Best…


http://allrecipes.com/Recipe/Greek-Pasta…


http://allrecipes.com/Recipe/Chicken-Pas…
The easiest pasta recipe I have is really simple and looks gourmet. Cook your pasta. In another pan fry some onion and chopped tomatoes.


Stir this through the pasta. Then stir some ricotta cheese and fresh basil through. Great colours and great fresh flavours and easy peasy.
For recipe of pasta salad I suggest you to visit http://www.gourmetretailer.com/gourmetre… .
Brown 1 pound of ground beef , add one jar of marinara , cook one pound of pasta , drain , top with ground beef and sauce...


'; Hey Mr Jones , that isn't looking to be so easy to me :)) ';
Bow tie noodles, Ragu Alfredo sauce and mix in either peas, broccoli and or tiny shrimp
Penne with 5 Cheeses





Kosher salt


2 C. heavy cream


1 C. crushed tomatoes in thick tomato puree


1/2 c freshly grated Pecorino Romano (1 1/2 oz.)


1/2 c. shredded imported Italian fontina (1 1/2 oz.)


1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)


2 tablespoons ricotta cheese


1/4 pound fresh mozzarella, sliced


6 fresh basil leaves, chopped


1 pound imported penne rigate pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat oven to 500 degrees F.


Bring 5 quarts of salted water to a boil in a stockpot.


Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.


Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.





--Ina Garten


---------------------





Olive Garden Spaghetti Carbonara





1/4 C. flour


1/4 C. butter


1 qt. milk


1/8 tsp. pepper


1/2 tsp. salt


24 slices extra thick bacon, fried until crisp, then cut into ¼” slices


1/4 C. olive oil


3 C. mushrooms, sliced


6 Tbsp. scallions, finely minced


1 lb. spaghetti, uncooked


2 tsp. fresh parsley, finely chopped


1/2 C. Parmesan cheese, freshly grated





Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.





Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.


------------------





Macaroni Salad





1 lb. elbow macaroni, boiled according to packaged directions, drained, rinsed w/ cold water


Small can of sliced black olives, drained


Small jar of diced pimientos, drained


¼ cup chopped parsley


¼ cup chopped purple onion


3 green onions, chopped (white %26amp; green)


½ cup large-shred cheddar cheese


10 oz. box of green peas, frozen


1 tsp. kosher salt


½ tsp black pepper


1 cup mayonnaise


1 cup prepared Ranch dressing





Refrigerate cooked pasta until cold. Add next 7 ingredients and toss. Combine salt, pepper, mayonnaise, and Ranch dressing; pour over salad and toss well. Taste and adjust for seasonings.





Other ingredients which may be included are shredded carrots, quartered artichoke hearts, sliced hearts of palm, diced cucumber, diced fresh tomato, chopped sundried tomatoes, sliced boiled eggs, crumbled crisp bacon, diced red or green bell peppers, feta cheese, or minced salami.


----------------------------





BEST EVER MAC %26amp; CHEESE





1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)


1 teaspoon olive oil


1 pound Cavatappi pasta


½ pound sliced Applewood smoked bacon


1 ½ cups fresh white bread crumbs (5 slices, crusts removed)


½ cup grated Parmigiano Reggiano cheese


8 tablespoons butter


¼ cup minced shallots


½ cup flour


1 quart whole milk


6 ounces Gruyere cheese, grated


8 ounces extra-sharp Cheddar cheese, grated


½ teaspoon pepper


1 teaspoon salt


¼ teaspoon freshly grated nutmeg





1. Preheat oven to 350°.





2. To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.





3. Cook pasta according to package directions.





4. Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.





5. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.





6. Preheat oven to 375°.





7. Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.





8. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.





9. Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.





10. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!





--Laura Macek, Emeril’s Good Morning American Mac %26amp; Cheese Competition WINNER