Categories

Pasta with Cherry Tomato Sauce

Ingredients

Yield: 6 servings

16 oz Vegetable spiral pasta
Water for boiling
2 teaspoon Balsamic vinegar
1 1/4 cup Thinly sliced onions
1 tablespoon Garlic, minced
2 tablespoon Tomato paste
1 1/2 cup Halved cherry tomatoes
2 tablespoon Cornstarch
2 tablespoon Miso
3 tablespoon Balsamic vinegar
1/2 cup Chopped fresh parsley

 

Instructions

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir
frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.

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Linguine with White Clam Sauce

Ingredients

Yield: 4 servings

2/3 cup Margarine
1/4 teaspoon Basil
1/3 cup Olive oil
1/4 teaspoon Oregano
3 Cloves garlic
1/4 teaspoon Salt
3 can Clams,(8 oz) minced
1/3 cup Finely chopped parsley
1 lb Linguine

 

Instructions

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes.

Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly.

Serve with grated Parmesan cheese.

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Peanut Sauce over Pasta

Ingredients

Yield: 6 servings

16 oz Pkg. spaghetti or linquine
1/4 cup Peanut butter
1/4 cup Tahini
1/4 cup Rice or cider vinegar
1/4 cup Soy sauce
1/4 cup Orange juice
1/4 teaspoon Hot pepper sauce (optional)
1/8 cup Apple juice (optional)

 

Instructions

Cook pasta according to package directions. Drain well.

Combine all remaining ingredients except apple juice in a blender. Puree at high speed in blender until creamy and smooth, at least one minute. Adjust seasonings. If mixture is too thick, add apple juice.

Pour sauce over pasta.

Serves 6.

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Fettuccine Alfredo

Ingredients

Yield: 2 servings

4 Tablespoons Butter
6 Tablespoons Parmesan cheese
8 oz Fettuccine
1/2 cup Heavy cream
1 x Salt and pepper to taste

Instructions

Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper.

Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.

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Angel Hair Pesto Primavera

Ingredients

Yield: 8 servings

8 tablespoon Olive oil
1 bn Fresh basil
1/4 cup Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tablespoon Butter
2 Shallots; chopped
1 tablespoon Fresh basil, chopped
1 1/2 cup Broccoli (tiny florets)
1 1/2 cup Carrots, julienned
1 1/2 cup Zucchini; julienned
1 1/2 cup Snow peas
2 cup Heavy cream
32 oz Angel hair pasta cooked al dente
1/2 cup Parmesan, freshly grated

Instructions

In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saut‚ the vegetables for 3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.

On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.

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