Archive | Pasta RSS feed for this section

Last-Minute Lasagna

5 Oct

 

Yield: 6 servings

Prep Time: 10 minutes

Cook time: 35 minutes

 

Ingredients

 

  • 1 24- or 26-ounce jar pasta sauce $
  • 2 18-20-ounce refrigerated large cheese ravioli
  • 1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
  • 1 8-ounce bag shredded mozzarella
  • 1/2 cup (2 ounces) grated Parmesan

 

Preparation

 

  • Heat oven to 375° F.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce.
  • Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce.
  • Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.
  • Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

 

Nutritional Information

 

Calories per serving: 385
Fat per serving: 17g
Saturated fat per serving: 8g
Protein per serving: 22mg
Carbohydrates per serving: 35g
Fiber per serving: 4g
Cholesterol per serving: 56mg
Iron per serving: 3mg
Sodium per serving: 1183mg
Calcium per serving: 507mg

 

 

 

Source: Fake It, Don’t Make It, Real Simple MARCH 2002

 

Advertisements

Cooking Pasta

28 Sep

 

 

  • Make sure to cook the pasta in plenty of water in a large saucepan or stockpot. Pasta needs lots of space to move around. And bring your water to a full, rolling boil before you add the pasta.
  • You can add a tablespoon of oil to the water to help keep the pasta from sticking together, but it isn’t mandatory.
  • Adding salt to the water is optional, too, but it can add flavor and help the pasta absorb sauce better.
  • Only add one type or shape of pasta to your boiling water. If they’re different shapes, they will probably have different cooking times, too.
  • Pasta should be tender but still slightly firm to the bite (this is called al dente). If you cook the pasta beyond this, you can still eat it. But it will be softer and potentially mushier.
  • Drain cooked pasta in a colander in the sink. Rinse only if you’re making a cold pasta salad. The starch that is sitting on the outside of your pasta can help the sauce stick better. When you rinse your pasta, the starch rinses away.
  • Make pasta a meal by using a sauce and adding vegetables and/or cheese. You can also add grilled or roasted chicken or other meat. Try frozen cooked shrimp — just defrost in the microwave, and they’re ready to add to your dish.
  • Stuffed pasta, like ravioli and tortellini, is an easy way to make your pasta dish seem more like a meal. Just cover with sauce and you’re good to go!

Source: WebMD

Pasta with Prosciutto and Peas

19 Sep

Yield:  8 servings (serving size: 1 cup)

 

Ingredients

 

  • Cooking spray
  • 3 ounces very thin slices prosciutto, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti)
  • 1 cup (4 ounces) shaved Parmigiano-Reggiano cheese
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice $
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (10-ounce) package frozen peas, cooked and drained

 

Preparation

 

  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl; toss to coat.

 

Nutritional Information

 

Calories per serving: 312
Fat per serving: 10.6g
Saturated fat per serving: 3.5g
Protein per serving: 14.9g
Carbohydrates per serving: 37.8g
Fiber per serving: 1.2g
Cholesterol per serving: 37.8mg
Iron per serving: 2.7mg
Sodium per serving: 554mg
Calcium per serving: 189mg

 

 

 

Source: Cooking Light  JUNE 2001

 

 

 

Southwestern Chicken Pasta Salad

23 Aug

Yield:  6 servings ( 1 1/3 cup)

 

Ingredients

  • 1/2 pound uncooked penne rigate
  • 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • 1 cup fresh corn kernels
  • Click to see savings
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • Click to see savings
  • 1/2 cup sliced green onions
  • Click to see savings
  • 1/2 cup diced red bell pepper
  • Click to see savings
  • 1/2 cup chopped plum tomato (about 2 tomatoes)
  • Click to see savings
  • 1/4 cup fresh orange juice
  • Click to see savings
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Click to see savings
  • 1 tablespoon chopped canned chipotle chilies in adobo sauce
  • 1/2 teaspoon salt

 

Preparation

  • Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
  • Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

 

Nutritional Information

Calories per serving: 322
Fat per serving: 9.9g
Saturated fat per   serving: 3.6g
Protein per serving: 21g
Carbohydrates per   serving: 38.2g
Fiber per serving: 2.5t
Cholesterol per serving: 48g
Iron per serving: 2.1mg
Sodium per serving: 523mg
Calcium per serving: 121mg

 

Source: Barbara Seelig Brown, Cooking Light, AUGUST 2005

Southwestern Chicken Pasta Salad

7 Aug

Yield:  6 servings ( 1 1/3 cup)

Ingredients

  • 1/2 pound uncooked penne rigate
  • 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • 1 cup fresh corn kernels
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped plum tomato (about 2 tomatoes)
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped canned chipotle chilies in adobo sauce
  • 1/2 teaspoon salt

 

Preparation

  • Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
  • Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

 

Nutritional Information

Calories per serving: 322
Fat per serving: 9.9g
Saturated fat per   serving: 3.6g
Protein per serving: 21g
Carbohydrates per   serving: 38.2g
Fiber per serving: 2.5t
Cholesterol per serving: 48g
Iron per serving: 2.1mg
Sodium per serving: 523mg
Calcium per serving: 121mg

 

Source: Barbara Seelig Brown, Cooking Light, AUGUST 2005

Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese

23 Jul

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 5 servings

 

Ingredients

  • 1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • ¼ cup tomato paste
  • 1 cup dry white wine
  • 1 pound angel hair pasta
  • 3 tablespoons chopped fresh Italian parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3-4 ounces soft goat cheese, coarsely crumbled

 

Preparation

  • Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half about 2 minutes.
  • Bring a large pot of water to a boil; add a generous amount of salt. Add the pasta and cook until al dente, stirring, about 4 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper.
  • Mound in pasta bowls, sprinkle with the goat cheese.

 

Source: Gourmet Kosher Cooking