I know of wheat, brown rice and spelt pasta. Are there other whole grains that are used in the making of pasta??
Good question Sujata. The other quite common ones are corn, Kamut and Buckwheat noodles called Soba in Japan.
The corn ones are another favorite of mine, and thankyou for reminding me that I am all out of them.
I've made what my grandma's homemade noodles all my life and they are just as Wade describes. They really are sooo easy!
You just want the dough to be stiff but yet rollable. I've never worried about exact measures and never had a failure!
They are soo good and I especially like to cook them in homemade chicken stock and then add back in the diced, defatted chicken I used for the stock. My grandma's chicken was fresh out of her own chicken house, one of the hens that was no longer laying.
I like the noodle just as well made with egg substitute, they are lighter and fluffier.
BAKED MACARONI & CHEESE
Diana, you are extremely great. I've been waiting for this recipe. I love macaroni & cheese; and the most important is, the ingredients are easy to find in Malaysia.
Diana, you reminded me that my grandmother made the same noodles with chicken and I loved them when I was a child. My mother made them for us too and I would help her.
Rafidah, it is always nice to hear that a recipe is what someone is looking for!
Well I love all the postings on this folder (yum) and it's good to see that people still make their own sauce for it. You only have to walk down a supermarket isle to see that most of the pasta section is made up of bottled sauce. Like i say in other posts....I don't use recipies so here are two i make that i know work with little fuss....
Pumpkin Sauce for Pasta:
Peel one Butternut Pumpkin (squash I think they are called in the USA) Cube the pumpkin into bite size bits, toss in a small amount of oil to coat and roast in a very hot oven till golden and tender (don't worry if you make to much..it keeps and makes a nice side dish for another meal)
Fry some diced onion in a pan with some garlic till golden then reduce the heat, add a good nob of butter and cook till the butter is brown but not burnt. add pumpkin, cooked pasta of your choice, some sage is good and salt and pepper to taste. Serve with parmesan cheese.
Soba Noodle Dressing (hot or cold)
This is very simple (once again don't worry if you make to much as it keeps in the fridge and you can use it on salads or as a marinade before grilling).
Mix soy sauce with wasabi paste (work that out to taste lol) and a few drops of sesame oil. You can thin this with some water if you think it is to strong, but just remember that its just to dress the noodles.
Pour over hot or cold soba noodles and toss. Garnish with chopped eschallots (scallions?) and sprinkle with toasted seasame seeds.
I've had this on my fridge under a magnet for some months now and It was off the old menu at work from last winter. I have seen Italian recipes for Gnocchi made with semolina before but never tried it. This is to die for and with winter in the North setting in, perfect comfort food.
- 1 Ltr Milk
- 100 gms Butter
- 250gms fine Semolina
- 4 egg yokes ( is your heart getting nervous yet?)
- Fresh chopped herbs
- Salt and pepper
Heat the milk and butter together in a large pan till just simmering. Slowly whisk in the semolina and keep stiring for ten mins till the mix thickens (just like polenta).
Stir in the egg yokes plus 100gms parmesan cheese (which I forgot to put in the ingredients list - but that will teach you to read the recipe through first lol) and the herbs and cook stiring for another five mins.
Pour the mix into a shallow flat tray about 1 /1/2 cm thick and set in the fridge for 2 hours but overnight is best. Cut into desired shape and pan fry for 4 mins on both sides until golden and warm through.
I would use it cut into big squares and fried so it can be topped with grilled veg and a nice sauce. In the italian cook books I've seen they cut it small and layer it in a baking pan and top with tomato sauce and cheese. Topping grilled slices with baby Rocket or mesclun mix simply dressed with extra virgin olive oil and salt would be pretty darn nice also.
Using Whole Wheat Pasta
I keep buying whole wheat pasta because I know it's better for the body, for my family's health, than semolina pasta....but....but everytime I make it I end up with whole wheat mush...that's when I follow the directions and cook it the entire time it says to.
When I pull it out early, it's not just al dente, it's underdone!
One time I tried the bring to a boil, add pasta, return to boil, cover, then remove from heat and let sit for a few minutes.....that one time it worked PERFECT and the pasta was great. But each kind of pasta seems to have it's own "magic hour" timing, doesn't it?
So here's the question...actually, three of them.
(1) How do you cook it so it comes out good?
(2) Is it always so gritty? Isn't there a way around that?
(3) Recipes! I can't eat alfredo sauce, pesto, or marinara...any other ideas for pasta?
Thanks to anyone who has any ideas!!! [ send green star]
I'm sure now that my question is in the right place, I'll get all kinds of great info.
Fettucine teams well with the delicate asparagus of spring. Using a combination green-and-white fettucine give this dish visual appeal as well.
- 12 ounces fettuccine (try spinach or a whole grain variety)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- One 28-ounce can diced tomatoes, with liquid
- 1/2 cup thinly sliced oil-cured sun-dried tomatoes
- 3 or 4 fresh basil leaves, thinly sliced, or 1/2 to 1 teaspoon dried
- 1/4 teaspoon hot red pepper flakes, or a few grains cayenne pepper
- 10 to 12 ounces slender fresh asparagus, trimmed and cut into 1-inch pieces
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
To complete the meal: Make a simple salad with a base of mesclun (mixed baby greens). Add tomatoes, carrots, and/or peppers and dress with a natural low-fat vinaigrette. Serve with a good store-bought foccacia bread.
PINEAPPLE COCONUT NOODLES
Thai-style cooking ...this dish takes less than 30 minutes to prepare. Once again, you can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.
12 ounces Asian noodles (see Note)1 tablespoon light olive or safflower oil
4 to 6 cloves garlic, minced
15-ounce can light coconut milk
20-ounce can crushed pineapple, lightly drained
1 rounded teaspoon Thai Kitchen red or green chili paste, plus more to taste
1 stalk lemongrass, cut into thirds and bruised with a knife, optional
Juice of 1/2 to 1 lime, to taste
2 tablespoons natural granulated sugar
1 teaspoon salt
6 to 8 scallions, sliced
1/4 to 1/2 cup minced fresh cilantro, to taste
Peanut halves or crushed peanuts for garnish
1. Bring a large pot of water to a boil, then add the noodles. Simmer steadily until al dente, then drain.
2. In the meantime, heat the oil in a stir-fry pan. Add the garlic and saute over low heat until golden. Add the coconut milk and pineapple, then whisk in the chili paste. Add the lemongrass, lime juice, sugar, and salt. Bring to a simmer, then simmer very gently until the noodles are done.
3. Add the cooked noodles to the coconut mixture along with half the scallions and the cilantro. Remove from the heat. If you’d like a spicier dish, add another teaspoon of the chili paste (diluted in a little water) at a time and stir in, until the effect is as spicy as you’d like.
4. Serve at once, passing around the remaining scallions and peanuts for topping.
NOTE: This is most authentic with wide flat rice noodles, but I like it with whole-grain soba noodles. Any long, thin noodles will work.
The key to this simple salad is to use the best possible ingredients. Serve with slices of crusty, whole-grain baguette.
1/4 cup couscous
2 cups (about 1/4 pound) slender green beans (see tip)
1 head tender Bibb or Boston lettuce
1 medium ripe, firm avocado, cut into thin strips
1/2 pint small sweet grape tomatoes
1/3 cup small cured black olives, such as Nicoise
1/4 cup balsamic vinaigrette, homemade or store-bought, as needed
1. In a small heatproof container, pour 1/2 cup boiling water over the couscous. Cover and let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
2. Meanwhile, trim the ends from the green beans. Steam in a small amount of water until tender-crisp, then drain and rinse under cold water until cool.
3. Combine the lettuce, avocado, tomatoes and olives in a salad bowl. Gently stir in the couscous and green beans. Drizzle with vinaigrette, toss gently, and serve.
TIP: If really fresh, slender green beans are out of season, use Cascadian Farm organic whole petite green beans.
Easy ABC Minestrone Soup
6 slices turkey ham - chopped (optional)
1 small chopped onion
2 cloves garlic -- minced
1 28 oz. can spaghetti sauce
2 cups water
2 (14 oz.) cans chicken broth or vegetable broth
2 cups thinly sliced cabbage
1 cup sliced zucchini -- quartered
1 cup frozen green beans -- thawed
1/2 cup thinly sliced carrots
1/2 teaspoon salt (optional)
2/3 cup alphabet pasta -- uncooked
In large saucepan over medium heat, cook bacon until slightly browned; add onion and garlic. Cook 4 minutes or until tender.
Stir in remaining ingredients except pasta; heat to boiling. Reduce heat; simmer 30 to 40 minutes, covered, or until vegetables are tender.
Meanwhile, cook pasta according to package directions; drain. Stir pasta into soup; serve immediately.
Per Serving: 95 Calories; 1g Fat (10.1% calories from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 421mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2Vegetable.
SERVING SUGGESTIONS: Big spinach salad, some whole grain rolls and a little parmesan cheese grated over the top of the soup!
VEGETARIANS: Just skip the turkey bacon and use veggie broth.
Asparagus and Artichoke Heart Pasta
In the spring, when young men's hearts turn to flights of fancy, this dish is the stuff of dreams.
Light and quick to prepare, this is a main course as fresh as a morning breeze. And with the
weather warming, we are desperate to be outdoors, so this is the perfect dinner.
What You'll Need
4-6 small artichokes
extra virgin olive oil
1-2 cloves fresh garlic, thinly sliced
generous pinch red pepper flakes
2-3 shallots, finely minced
grated zest of 1 lemon
1/2 cup white wine
6-8 stems asparagus, ends snapped, cut into 1-inch pieces
8 ounces orecchiette
1/2 red bell pepper, roasted over an open flame, peeled seeded, sliced into ribbons
Small purple artichokes are best for this recipe. To prepare them, cut off the stems flush
with the bottom of the globe. Peel and cut away the outer leaves of the artichokes until the
tender inner leaves are exposed. Trim the tips of the leaves. Split the artichokes in half,
lengthwise. Using a grapefruit spoon, clean the choke out of each one, preserving the
shape of the artichoke half.
Place a small amount of oil, along with garlic, red pepper flakes and shallots in a skillet
and turn heat to medium. When the shallots begin to sizzle, add a pinch of salt and saute
for 2-3 minutes. Stir in artichoke hearts, lemon zest and wine, cover and reduce heat to low.
Cook until artichoke hearts are tender, about 12 minutes. Add asparagus pieces, season to
taste with salt, cover and cook just until asparagus is bright green and tender. Do not over-cook.
While the vegetables cook, bring a pot of water to a boil and cook the pasta al dente. Drain well,
but do not rinse, reserving 2 cup pasta cooking water. Stir the pasta cooking water into the
vegetable mixture and cook for 1 minute.
Transfer pasta to a platter and spoon artichokes and asparagus over top. Garnish with red pepper ribbons, drizzle with a fruity extra virgin olive oil to finish and serve immediately. Makes 2-4 servings.
Pasta e Fagioli
What You'll Need
3 teaspoons extra virgin olive oil
1 each onion -- diced
2 stalks celery -- diced
1 cup dried cannellini beans -- soak for six hours
6 cups water
wakame seaweed -- 1 in. piece soaked and diced
2 cups cauliflower -- florets
2 zucchini -- diced
1 1/2 cups pasta -- small size, cooked
1 cup kale -- diced
1/4 cup fresh flat leaf parsley -- minced
Place oil and onion in a soup pot over mediumheat. When the onion begins to sizzle, add a pinch of salt and saute for 1 minute. Stir in celery, basil andf rosemary and saute for 1 minute. Add beans, water, wakame, cover and bring to a boil. Reduce heat to low and cook for 45 minutes. Add cauliflower and zucchini, season to taster with salt and cook for 15 minutes more. Stir in cooked pasta and kale, simmer for 2 minutes and serve garnished with parsley.
Penne Pasta with Hemp Pesto
What You'll Need
3 cups basil
1/2 cup fresh flat-leaf parsley
5 cloves garlic -- thinly sliced
1/2 cup shelled hempseeds
1/4 cup pine nuts
3/4 cup sun-dried tomatoes, oil-packed
2 teaspoons white miso
1/2 cup extra virgin olive oil
1 teaspoon umeboshi vinegar
1 pound penne pasta
Combine basil, parsley and garlic in processor, pulse to puree. Add hemp, pine nuts and tomatoes and puree. Add miso, vinegar and oil, puree.
Cook pasta, toss with pesto.
Pasta with Clams
This healthy variation of clam pasta is a delicious, quick, and easy way to have highly nutritious clams in your diet. It is lighter than some pasta recipes and the abundance of basil adds extra healthy benefits and flavor.Prep and Cook Time: 20 minutes
¼ lb whole wheat spiral pasta
1 medium sized
Instructor: Adam Balic
What is pasta?
History of pasta in the Mediterranean region
The best thing about pasta is that it´s sooo easy - and therefore perfect for single nights when you don´t want to spend a lot of time and energy cooking - this is when I make this:
Spaghetti with garlick, butter, seasoned salt (herbal) and graded cheese.
It´s as simple as it sounse - cook the pasta, fry the chopped grlick in butter, stir together, with salt, cover with graded cheese - viola! It´s real good, actually
Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a very flat, thick, noodle made of egg and flour.
The tomato was born to meet pasta as any Italian might have guessed, and tomato sauce altered the history of pasta forever. The first recipe for tomatoes with pasta wasn't written until 1839, however, when Ippolito Cavalcanti, Duke of Buonvicino, offered a recipe for 'vermicelli co le pommodoro.
1/4 lb broccoli florets
1/4 lb cauliflower florets
1/4 cup butter
1 small onion, finely diced
1 small carrot, finely diced
1/4 cup flour
3 cups light cream
2 tbsp pimiento, finely diced
1/2 cup grated Parmesan cheese
1 tsp cracked black pepper
1 lb fettucine
Blanch the broccoli and cauliflower in boiling water. Drain and set aside.
Heat the butter in a saucepan saute the onion, carrot and mushrooms until tender.
Add the flour and stir. Cook for 2 minutes. Add the cream, broccoli and caulifower.
Reduce to a simmer. Simmer 15 minutes.
Add the pimiento, Parmesean and pepper.
Cook the noodles in a pot of boiling, salted water. Drain
Place noodles in a large serving bowl. Pour sauce over and serve.
If you want to make your own, here's how to do it. I had the joy of making at a friends ...thus sharing
(a Hutterite Recipe)
1 1/4 cups whole wheat flour (or more)
1/2 tsp salt
2 tbsp water
Combine 1 1/4 cups flour and salt. Beat eggs and water together; add to flour.
Knead into a smooth firm dough. Add more flour if necessary Cover and let rise for about 20 minutes.
Roll out as thin as possible. Let dry for 25 minutes, then roll even thinner. It should paper thin and slightly transparent.
Flour lightly and roll up like a jelly roll. Using a very sharp knife, cut into thin strips, and thinner the better. Noodles should be cut fine"like hair". Layon on sheets dry completely.
Store in airtight containers or freeze. Yields about 2 cups dried noodles.
Yes it easy-ness is one of the great reasons for pasta being on the menu.
Thank you for those recipes Nan! I like to put vegetables with my pasta so that recipe above and the picture looks very much like one of my versions of pasta.
Las week I was served a wonderful pasta dish filled with sundried tomatoes.
This is my very favorite sauce for the rice or corn pasta that I cook.
I love this vegan pesto; it tastes like the real thing to me only better! Toss with pasta or serve with bread or crackers for an appetizer.
• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts
• 1 - 5 cloves garlic
• 1/4 cup nutritional yeast
• ¼ - ¾ teaspoon salt
Put all ingredients in a blender; blend until nuts are ground. Pesto is best to not be completely smooth; a little texture is good. Add salt to taste.
Adjust amounts to your own taste. You can use other herbs besides basil; cilantro, parsley and mint are good too. Substituted walnuts or almonds in place of the pine nuts, as they can be expensive. Instead of salt put in a dash of Dr. Bronner's liquid aminos.
Pesto keeps very well and is delicious the next day and it freezes well, too.
Pasta with Roasted Vegetables
8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetables, such as:
red or green bell peppers
Salt and pepper to taste
1 tsp. Italian seasoning
2 tbsp. vegetable or olive oil
2 tsp. balsamic vinegar
2 tbsp. grated Parmesan cheese
1/4 cup chicken broth
Preheat oven to 500-o F. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500-o F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.
When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.
Each Serving Provides:
16.5 g Protein
89.6 g Carbohydrates
9.9 g Fat
2.6 mg Cholesterol
67.4 mg Sodium
Calories from Fat 17%
Diane, mmmm love lots of vegetables with my pasta.
I made pesto yesterday using walnuts as I had run out of pine nuts and it was very yummy. I had it on corn pasta and put lots of vegetables in with the pasta.
If ever there were a nutritional powerhouse, it's kale. This cooking green provides ample amounts of vitams A, C, and E, as well as folic acid, calcium, and potassium. Best of all, it's delicious sauteed with garlic.
6 ounces spaghetti
2 tsp olive oil
2 spanish onions, thinly sliced
1 bunch kale, cleaned and chopped
6 garlic cloves, chopped
3 plum tomatoes, diced
1/2 tsp freshly ground pepper
1/4 tsp salt
2 tbsp grated parmesan cheese
Cook the spaghetti according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the spaghetti to the pot; keep warm.
In a large nonstick saucepan, heat the oil, Saute the onions until light golden, 7 - 8 minutes. Add the kale and garlic; cook, stirring until the kale is wilted, about 1 minute. Stir in 1/2 cup water reduce the heat and simmer, covered, until the kale is tender, 8 - 10 minutes.
Add the tomatoes, the pasta cooking liquid, pepper and salt; heat through. Add the spaghetti and cook, stirring, 1 minute. Stir in cheese.
4 oz packaged spaghetti, linguine, or fettucine
2 tbsp butter cut up
1/2 tsp dried basil, oregano, thyme, or marjoram, crushed; dried dillweed, or caraway seed
Cook pasta. Drain well. Return to hot saucepan. Add butter and desired herb. Toss gently till pasta is well coated. Season to taste with salt and pepper.
Lemon-Chive Pasta: Prepare as above, except omit herb and add 1/4 cup snipped chives and 1 teaspoon finely shredded lemon peel with butter.
Nutty Cheese Pasta: Prepare as above, except omit herb and add 1/2 cup chopped walnuts, pecans, or almonds and 2 tablespoons grated Parmesan or Romano cheese with butter.
Also,whole wheat pasta seems to stick together especially badly.Immediately after draining cover with sauce or stir with olive oil or butter until all pasta is coated.This should prevent sticking.
from the Episode: Lighter Family Favorites
We tasted 10 contenders for the title of best whole wheat pasta.
For related content, see the following reviews: Dried Pasta, Farfalle, No-Boil Pasta, No Problem,
Spaghetti Tasting, No Shortcuts to Good Fresh Pasta and Traditional Lasagna Noodles: Ready to Use?
A coarse, gummy texture and out-of-place "oatmeal" flavor plagued too many of the whole wheat pastas we've tried in years past. Recently, however, the options available have multiplied dramatically. We decided to take another look.
Eight of the 10 contenders were made from whole durum wheat, the notably hard, dense wheat from which semolina, the primary ingredient in traditional pasta, is processed. Though texture has improved overall since our previous tastings, several of the pastas were almost as gritty and gluey as we remembered. Our top finishers, Ronzoni Healthy Harvest Whole Wheat Blend Pasta and Eden Organic, blended regular semolina with wheat bran and wheat fiber or whole durum wheat, respectively--so they're not 100 percent "whole" wheat. But the combination of a pleasantly chewy texture and deep, wheaty flavor was worth the minor nutritional trade-off.
RONZONI Healthy Harvest, $1.79 for 13.25 ounces
The only pasta that tasted "undeniably wheaty" without a gummy or grainy texture.
$2.15 for 14 ounces
Nice texture, with a mild flavor-though some found it too mild. "Where's the wheat?"
$2.29 for 16 ounces
The texture of this mild-mannered, "not very wheaty" pasta rivals that of conventional pasta. "A good introduction" to whole wheat pasta.
WESTBRAE NATURAL, $2.49 for 16 ounces
The flavor merely "hints at wheat." Several tasters noticed traces of "gumminess."
ANNIE'S HOMEGROWN, $1.99 for 16 ounces
Full-flavored to some, "intense" to others. Several tasters swore they detected cinnamon.
DE CECCO, $2.29 for 17.5 ounces
The most dietary fiber, but the "gritty, grainy"
texture "feels healthy." The flavor was mild.
EDEN Biodynamic, $2.06 for 14 ounces
Tasters decried the "sandy" texture.
DEBOLES, $1.99 for 8 ounces
Thin noodles were "sticky" and "gluey."
NATURAL VALUE, $2.54 for 16 ounces
"Toothless" pasta reminded tasters of rice.
HODGSON MILL, $2.39 for 16 ounces
"Doughy," "mealy," "sour," and "dusty" sum it up.
One of my very quick meals is rice or corn pasta cooked with vegetables with my home made pesto and served with a salad.
Get a double dose of nutrients with a helping of whole-wheat spagetti and healthful asparagus. This side dish should please all tastes--it's a little bit sweet and a little bit spicy.
8 oz whole-wheat spaghetti
1 lb fresh asparagus, trimmed of tough ends and cut into 2-inch pieces
1 tbsp orange juice
1 tbsp cornstarch
1 tsp olive oil
2 garlic cloves, minced or 1/2 tsp garlic powder
1 cup orange juice
2 tsp rice vinegar
1 tsp grated lemon zest
1/8 - 1/4 tsp dried crushed chillies
chopped fresh chives, for garnish
Cook spaghetti in boiling salted water in large uncovered saucepan or Dutch oven for 8 minutes, stirring occasionally. Add asparagus. Stir. cook for about 3 minutes until spaghetti is tender but firm. Drain. Return to same pot. Cover to keep warm.
Meanwhile, stir first amount of orange juice into cornstarch in small cup. Set aside.
Heat olive oil in small frying pan on medium. Add garlic. Cook for about 2 minutes, stirring occasionally, until fragrant.
Add next 4 ingredients. Stir. Simmer for 5 minutes to blend flavors. Stir cornstarch imxture. Add to garlic mixture. Heat and stir for 1 to 2 minutes until boiling and thickened. Pour over spaghetti and asparagus. Toss well.
Garnish with chives. Serves 6.
1 serving: 101 calories, 2.0 g total fat, 0 mg cholesterol, 39 g carbohydrate. 2 g fibre, 4 g protein, 3 mg sodium
sounds flavorful with the citrus; might give it a try, I do love the whole wheat pasta.
Yes Bobbie, I agree with you the lemon addition makes it sound very good....thank you Nancy!
If anyone is like me and does not eat wheat; just substitute rice or corn pasta; I love rice pasta for a quick meal.
Salsa Pasta 'n Beans
8 ounces bow tie pasta, uncooked
1/2 cup chopped onion
1 medium sweet yellow pepper, chopped
1 tbsp olive oil
2 tsp minced garlic
1 (16 ounce) can red beans, drained and rinsed
3/4 cup vegetable broth or water
3/4 cup salsa
2 tsp ground cumin or less
1/3 cup minced fresh cilantro
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and yellow pepper in oil for 3-4 minutes or until crisp-tender. Add garlic; cook 1-2 minutes longer or until tender.
Stir in the beans, broth, salsa and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Drain pasta; stir into bean mixture. Sprinkle with cilantro.
Makes 4 servings.
I always thought my aunt is cooking all kinds of noodles instead of potatoes just because she was saving money...
Now I see people can be much more creative with that
I like noodles (no matter what name they are called and what shape they have). So this thread looks like a great source for new ideas.
Yes it is filled with lots of creative ways of making yummy meals with pasts. For me pasta is a quick meal idea for those days that I am in a big rush. It is particularly good when I have unexpected guest for a meal; I can easily cook a fast no fuss meal for them quickly....and still have a conversation.
Yes, lots of dishes can be created with pasta. I used to love watching my Italian grandmother make pasta and many of my memories of her were often about her cooking. I love to cook and have learned to integrate more whole wheat pasta into my diet. One of my favorite dishes is Pasta Primavera...a lot of wonderful fresh veggies sauteed or steamed and added to the pasta. It's an economical dish to prepare any day of the week, but especially when unexpected guests stick around for dinner.
I found this amazing recipe on VegWeb.com. Mine didn't come out creamy due to the fact I didn't blend the cashews enough...but it was still super yummy
1 cup raw cashews
2 large red peppers
1 red onion
1 tbsp olive oil
salt & pepper
1 lb. pasta of your choice
Veggies (broccoli, cauliflower, carrots, etc.)
Bake peppers at 350 degrees until skins begin to blacken. Allow to cool and then remove & discard skins & seeds.
Put cashews in a blender and put enough water in that barely covers the cashews. Puree into a smooth cream, adding water if it becomes too thick.
Dice onion & sautee until translucent. Add peppers & cashew cream. Simmer, stirring frequently for 5-10 minutes. Add water to desired thickness. Allow to cool slightly, then blend sauce till smooth.
Meanwhile, cook your pasta & steam your veggies. Drain and mix with the sauce.
these recipes sound so good,I will have to give them a try..I live in Egypt but I am sure I can find artichokes thank you for sharing
Rachel, that sounds totally yummy! I did reply to this a couple of days ago and it did not take by the looks of it. hmmmm
TY Diana. Yeah sometimes messages don't get posted for some reason lol. No worries.