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What's a good pasta recipe?

I would like to make one

 
Anonymous

Asked by Anonymous at 11:44 PM on Oct. 4, 2009 in Food & Drink

This question is closed.
Answers (9)
  • I have tons of really tasty and HEALTHY pasta recipes at

    daniellecooks.wordpress.com
    ecodani

    Answer by ecodani at 10:28 AM on Oct. 5, 2009

  • Well...do you mean the pasta itself, or the sauce? **smile**

    Lots of different sauces that I like...from an all-day-simmered "gravy" made my grandmother's way with meatballs, sausage and pork(haven't had time to do that in years)....to my mom's very easy toss with fresh tomatoes and basil, a wee bit of olive oil and either feta cheese or shaved parmesan, depending on your taste.

    Of course, I'm at work with no access to any of my recipes right now! But my "quick sauce" I know off the top of my head:

    28 ounce can diced tomatoes in puree
    Drizzle of olive oil
    Fresh basil leaves, torn OR a couple of tablespoons dried basil
    2 cloves minced garlic or the equivalent in garlic powder
    Small finely chopped onion OR a tablespoon onion powder

    Cook all the above in a saute pan while cooing the pasta. Drain the pasta and put it in a serving bowl; mix in the sauce.

    gdiamante

    Answer by gdiamante at 12:28 AM on Oct. 5, 2009

  • Stuffed Manicotti. Boil manicollt noodles Meanwhile mix 16 oz of cottage cheese, 1 1/2 C. shredded mozerella, 1/4 C. parmesean, 1 egg, italian seasonings in a bowl scoop spoonfuls into cooked noodles.
    Put in baking pan cover with marinara sauce or spagetti sauce w/ hamburger cooked in it. Sprinkle with mozzerela and parmesean. Bake at 350 for 15-20 mins
    Amberoz

    Answer by Amberoz at 12:51 AM on Oct. 5, 2009

  • I serve this it over broccoli (and I make double the sauce).
    Pasta and Tofu with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot

    cont.
    rkoloms

    Answer by rkoloms at 9:49 AM on Oct. 5, 2009

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    rkoloms

    Answer by rkoloms at 9:50 AM on Oct. 5, 2009

  • Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (I use whole wheat egg noodles or bowties). I also throw in spinach, either fresh or frozen chopped.
    1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
    1/2 onion, diced
    1 - 1 1/2 c sour cream (I use fat free plain Greek yogurt)
    1/2 - 1 Tbsp Hungarian Paprika
    salt & pepper to taste
    olive oil or butter (I use some of each)
    1/8 cup (or so) vegetable broth or dry white wine (optional, not part of the original recipe; I think that it gives it some depth)
    Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve
    rkoloms

    Answer by rkoloms at 9:50 AM on Oct. 5, 2009

  • MEXICAN BEANS AND PASTA BAKE
    1 med. onion, chopped
    1 clove garlic, chopped
    2" segment hot chili pepper, minced or 1/4 tsp. cayenne
    1 tbsp. chili powder
    1 qt. undrained canned diced tomatoes
    1 tsp. oregano
    1/2 tsp. cumin
    1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
    3/4 c. frozen or canned corn
    3/4 c. diced zucchini
    3 c. cooked pink or black beans
    1/2 c. sliced black olives
    1 c. broken taco shells or tortilla chips
    1 c. shredded Jack cheese or cheese of your choice

    cont
    rkoloms

    Answer by rkoloms at 9:51 AM on Oct. 5, 2009

  • In a skillet coated with non-stick cooking spray (I use olive oil) sauté onion, garlic and hot pepper for about 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta, corn and zucchini and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees F. Transfer bean mixture to a shallow 2 quart casserole. Top with taco shells or tortilla chips and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.
    rkoloms

    Answer by rkoloms at 9:51 AM on Oct. 5, 2009

  • Pasta Salad:


    One package of your favorite noodles ( I prefer thin spaghetti)                                                  


     tomatoes


    cucumbers


    celery


    red cabbage


    onions


    garlic


    shredded carrots (or you can use whatever veggies you like most)


    extra virgin olive oil


    balsamic vinegrette


    Boil noodles and rinse in cold water. In a large mixing bowl with a lid add noodles, diced or shredded veggies, equal parts oil and vinegar to taste, and place on lid and shake until well mixed. We usually eat this with baked chicken breast to go with it.

    EarthMom6

    Answer by EarthMom6 at 10:21 AM on Oct. 5, 2009

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