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Pasta, Pasta, Pasta!
13 years ago
Ahhh..the ultimate basic ingredient in a lot of comfort food! So many ideas to be creative with... saucy lasagna, an asian stir-fry, a summer salad, or an ingredient in steamy soup..the possibilities are endless. Below is a really good antipasto salad. What are some of your favorite pasta dishes? Marinated Antipasto Salad: 4 oz uncooked rotini pasta 1 (6oz) jar marinated artichoke hearts, drained, reserving 2 tbsp of liquid (these are so yummy by themselves) 3 tbsp reduced calorie caesar dressing 1 tbsp grated parmesan 1/2 tsp salt 1/4 tsp ground pepper 3 cups assorted chunked vegies (carrots, green beans, cauliflower) 1/2 clove garlic minced 2 tbsp olive oil 2 cups spinach leaves, shredded 1/4 cup thinly sliced red onion -Cook rotini to desired doneness as directed on package. Drain, rinsce with cold water. -In med skillet, saute carrots, beens, cauliflower, and garlic in alittle olive oil until crisp-tender. -Meanwhile, in small bowl, combine reserved artichoke liquid, salad dressing, parm cheese, salt, and pepper; mix well. Set dressing aside. -Coarsely chop artichoke hearts. In large bowl, combine cooked rotini, artichoke hearts, vegies, spinach, and onion; toss gently to combine. Add dressing; toss to coat.
13 years ago
That salad really sounds yummy! Here's one that's great for summer veggies: Roast: slices of red, yellow,green peppers, shredded carrots, eggplant, red onions,plum tomatoes, garlic (cut veggies into chunks, toss with olive oil and garlic and roast at about 450 degrees - watch carefully- will cook fast!)While it's roasting cook upsome penne or farfalle and shred some Italian parmesan reggiano. Drain pasta, add veggies, maybe a spritz or two of evo (extra virgin olive oil - Rachel Ray''s abbreviation!)and toss. Instant yum! If you're craving meat - grill up some chicken and slice it in at the end - or grilled tuna - or even your leftover meats like ham, turkey, salami, etc.
yumm larraine!
13 years ago
I love salads.. you can do almost anything with them.. especially when you add pasta, or even rice... I even like couscous too! I love the idea of the grilled tuna.. mmmm! I think I know what I'm having for lunch today! The vegies might vary, I have most of them right now, and I have to run out and get some tuna. I have a great grill pan.. works wonderful on rainy days, like today. Oh, and you like Rachel Ray too? I love both her shows! She has such enthusiasm.. and that is great to have when you cook!.. thanks for the recipe!.. I'm headed out to the store.
13 years ago
I love the sinfully rich pasta recipes. The ones with tons of cream. Yummmyyy. I am looking for a pasta and msuhroom recipe cooked with chees and cream. And herbs. A traditional one preferably.
Here ya go Karunas!
13 years ago
Mushroom Fettucine Parmesan: 8 oz uncooked fettucine 2 tbsp margarine or butter 2 1/2 - 3 cups sliced fresh mushrooms (3 cups if they're smalled mushrooms) 2 tbsp chopped shallots 2 tbsp flour 2 tbsp diced pimiento, drained 1/4 tsp salt 1/8 tsp white pepper 1 1/2 cups half-n-half.. or cream 1/3 cut grated parmesan cheese 2 tbsp chopped fresh parsley Cook fettucine to desired doneness.. drain.. keep warm. Melt margarine/butter in large skillet over med heat; add mushrooms, shallots. Cook until mushrooms are soft. Stir in flour, pimiento, salt, and pepper; cook 1 min. Add cream; cook over med heat until mixture boils and thickens; stirring constantly. Add cheese; cook one min or until cheese melts, stirring constantly. Serve over fettucine and sprinkle with fresh parsley.... and garlic bread!
Garlic Fettucine
13 years ago
Garlic Fettucine Roasting tames down garlic, so don't worry about the large amount used here. - Serves 4 1 whole bulb Garlic 1 pound shrimps, large, peeled, and de-veined 3 cups Half and half (half milk, half cream) 1 cup Chicken broth 1 Tablespoon Cornstarch 6 cups Fettucine, cooked 3 Tablespoons Olive oil 1/4 cup Parmesan Parsley, chopped Pre-heat the oven to 350f/180c. Place the whole garlic bulb in a small roasting pan. Just cover with water. Bake about one hour or until about half the water has evaporated and the garlic is soft. Set aside. Put the half and half in a large saucepan. Add the chicken broth. Bring to a simmer over medium heat. Mix together the cornstarch and 1 Tablespoon cold water. Whisk into the sauce. Squeeze the garlic gently from its skin. Whisk into the sauce. Simmer for 10 minutes. Heat the oil in a large skillet. Add the shrimp and cook until just pink. Add the sauce and the cooked pasta. Heat well. Place in bowls. Garnish with the Parmesan and parsley. Bon appetite Gari
sound good Gari.. I love garlicccccccccc..and pastaaaaaaa!
13 years ago
Here is another good idea.. I like to combine cooked pasta (fettucine or rotini..or anything you like) with alittle pesto, sliced olives, sliced pimento-stuffed olives, roasted bell peppers, chopped toasted walnuts, grated fresh parmesan cheese (a must have in my kitchen) and salt/pepper to taste... mix together in skillet until thoroughly heated.. and mmmmmmm... some toasted garlic bread or just plain crusty italian bread on the side is greattttttttttttttttt..
simple pasta dish
13 years ago
I love cooking up some whole wheat pasta and topping it w/ squash, eggplant and artichoke hearts that have been sauteed in garlic and olive oil. Add some fresh grated parmesan and romano cheese, and it's absolutely wonderful!
garlic and mushroom
13 years ago
Thanks Julie and Gari for the lovely pasta recipes. I would love to try these. As soon as I figure out what pimento is.
hiya again Karunas! lol
13 years ago
it's the mild red fruit of the capsicum plant.. that sounds familiar! in the US, it is jarred in a marinade, and that is how is often purchased.
Lobster Fettucine Parmesan
13 years ago
8 oz uncooked fettucine 2 tbsp butter 1 cup sliced mushrooms 2 tbsp chopped shallots 12 oz uncooked lobster meat,cut into 1/2 " pieces 2 tbsp flour 2 tbsp diced pimiento, drained (there is that word again Karunas!.. lol) 1/4 tsp salt 1/8 tsp white pepper 1 1/2 cups half-n-half 1/3 cup fresh grated Parmesan 2 tbsp fresh chopped parsley Cook fettucine to desired doneness.. drain .. keep warm. Melt butter in large skillet over med heat; add mushrooms, shallots and lobster. Cook over med heat 2-3 min or until mushrooms are soft and lobster is opaque. Stir in flour, pimiento, salt and papper; cook 1 min. Add half-n-half; cook over med heat until mixture boils and thickens, stirring constantly. Add cheese; cook 1 min or until cheese melts, stirring constantly. Serve over fettucine. Garnish with fresh parsley.
different pastas
13 years ago
like karuna said...i'd Love to try out all the veg recipes...if only i could get the ingredients here... cheese are one big problem... could one of you please describe what shape each of the pastas you mention are?
Creamy cheese sauce...
13 years ago
This sauce is great tossed with pasta and assorted vegies.. 1/3 cup butter 1/4 cup flour 3 cups milk 1/2 parmesan cheese Melt butter in a med saucepan; stir in flour and cook until bubbly, about 1 min. Stir in milk and continue to cook, stirring constantly, until bubbly. Stir in cheese. And Kamini... I'll get you those pasta shapes!
Here ya go Kamini.. Just check out this site
13 years ago I hope that you'll be able to click on that.. here is where you'll find all you want to know about different kinds of pasta and shapes!!
Great site Julie
13 years ago
I will be adding that one to my favorites. Also some very yummy recipes here too...I especially like to try the Marinated Antipasto Salad.
pasta/vegie salad
13 years ago
8 oz med shell pasta, uncooked 1 cup blanched broccoli, chopped 1 cup blanched cauliflower, chopped 1/2 cup seeded and chunked cucumber 1 can (7oz) corn, drained 1 red pepper, seeded and chopped 1 cup shredded cheddar 1 bottle (8oz) fat free ranch dressing (or regular) 2 tbsp cayenne pepper sauce 1 tsp chili powder 3 bell peppers (green, red and yellow), halved and seeded Cook pasta, drain and rinse in cold water. Place in large bowl. Add broccoli, cauliflower, cukes, corn, chopped pepper, and cheese. Combine dressing, pepper sauce and chili powder in small bowl; mix well. Pour over pasta mixture. Toss gently to coat evenly. Cover and refrigerate an hour. Serve in pepper halves.
WATCH OUT - Careful with garlic and olive oil
13 years ago
I think I wrote about this at and put it on my site You can't just heat garlic in olive oil without sticking to the rules. Could poison yourself. A local supermarket withdrew a cookery book because of just this.
pasta .
13 years ago
Kamini, I could help you with a list of where you can buy your pasta and cheese in Mumbai. Just mail me. Here's my favourite pasta recipe. Bow pasta: a cup White sauce: made by adding refined flour to butter till soft and then adding milk. Cheese Green Peas Mushrooms Some dry herbs salt, pepper. tomato ketchup Olive oil Butter Boil pasta with a pinch of olive oil. Take a pan. Add to it olive oil and butter. Add garlic. Add green peas, sliced mushroom, salt, pepper, dry herbs. Cook till soft. Add white sauce, cheese and a bit of tomato ketchup. Stir. Add pasta. Mix well. Simmer for a minute or till sauces cling to pasta. Take off the heat and dig in.
yummy karunas!!
13 years ago
let me know when you're going to make that.. I'll find an easy flight over.. lol! I'll bring some nice fresh bread or dinner rolls.
Fettucine Primavera
13 years ago
12 oz fettucine 1/2 cup creamy italian dressing 1 cup broccoli florets 1 cup sliced zucchini 1/2 cup diced green pepper 1/2 cup chopped onion 1/2 tsp dried basil 3/4 cup butter 2 med tomatoes, seeded and chopped 1/2 cup sliced mushrooms grated parmesan cheese Cook noodles; drain. Add dressing, coating well. In skillet over med heat, cook broccoli, zucchini, pepper, onion and basil in butter until tender. Stir in tomatoes and mushrooms. Toss vegie mixture with hot fettucine. Sprinkle grated parmesan on top.
Pierogi One-Dish with Mushroom Filling
13 years ago
This serves 6-8. 12 potatoes, boiled and mashed 1 cup shredded cheddar 1 onion, minced 1 1/2 cups butter 2 cups noodles of choice (I like to use macaroni, penne or ziti) mushroom filling Preheat oven to 325°. Mix mashed potatoes with ceddar cheese. Saute onions in butter. Cook noodles, allow to cool. In well-greased casserole, layer noodles, fillings, potatoes, then onions. Prepeat. Cover and bake for 25 min. Mushroom Filling: 2 tbsp butter 2 cup chopped mushrooms 2 egg yolks Melt butter and saute mushrooms. Remove from heat and add yolks. Mix well. Layer in casserole following noodles.
thanks for the links and the great recipes
13 years ago
heres a very simple and tasty one i use ... if i have short notice or i have to make many dishes... its also perfect for summer as it tastes best chilled. boil bow pasta to desired texture with salt...i like it chewy. Drain and wash. Chop red, green and yellow peppers. Chop a few green or red chillies -if you like it spicy. Mix the peppers, pasta and chillies. Grind black pepper and add (not much). Toss the whole thing with mayonnaise. Eat chilled. YUMMY. Optional: can add any fresh vegetables - corn, peas, blanched - spinach, cauliflower florets, finely chopped carrots, french beans...the choices are endless.
yummy Kamini..
13 years ago
I love things I'll be using the chiles! That is what great about a dish like that.. you can get creative and have it different all the time! And, a meal like that is great when the weather is warm. I would make sure to have a nice glass of iced tea or lemonade with it!
in the pierogi dish... correction
13 years ago
in the recipe above.. it's supposed to be 1 1/2 tbsp butter.
I love this group...
13 years ago
you all have my mouth watering! Gotta try that mushroom thing. Christy
Four Cheese Ziti
13 years ago
Hey Karunas, here's another creamy cheese pasta! 1 lb Ziti 1/8 lb mozzarella cheese, shredded 1/8 lb Gouda cheese, shredded 1/8 lb Swiss cheese, shredded 1/4 lb butter 5 tbsp combined grated Romano and Parmesan cheeses Preheat oven to 400°.. cook ziti to desired doneness, drain. Reserve 1/2 water. Place ziti in buttered baking dish or pan. Mix cheeses together. Add to ziti and toss lightly. Mix butter and hot water together; pour over ziti. Sprinkle with grated cheeses. Bake for 15 min.
house guest
13 years ago
julie....where do you live ....dont telll if you dont want a permanent house guest...
Super 4 cheeses recipe Julie
13 years ago
Julie's 4 cheese recipe is super. Check out the kind of cheese you are getting though Some mozzarellas are to die for and others taste like rubber balls. Try to sample before buying. Many a cheeze is called Swiss nowadays and some even comes from Holland. Make sure you get REAL Emmenthaler or Gruyere. You can see the authenticity by the red Swiss crosses stamped on the uncut block. Failing this, take the German Tilsiter (which originated by my sons great great grandfather emigrating from Ementhal to West Prussia many moons ago) The Dutch cheeses are, for my own palette, not very tasty. However, they are very runny and almost indispensible. If you have the choice of Gouda or Delft, sample a small piece of each before buying to see which you personally prefer. This cheese got my mouth watering so I'll post another cheese recipe after this
Easy macaroni-n-cheese!
13 years ago
1 (8oz) pkg macaroni, cooked 2 cups sharp cheddar, cubed 1 tsp salt 1/4 tsp pepper 2 cups milk paprika Heat oven to 350°. Layer cooked macaroni, cheese, salt and pepper alternately in an oblong dish (11x7 1/2"), ending with cheese. Pour milk over all. Sprinkle with paprika. Bake for 35-45 min or until golden brown on top.
hey Kamini...
13 years ago
I'm going over to see Karunas..she has good ideas too! I'm bringing the bread/rolls.. I'll stop and pick you up on the way.. what are you going to bring?
Ziti with fresh broccoli sauce
13 years ago
4 cloves of garlic, peeled and halved 1/2 cup olive oil 1 bunch broccoli, trimmed and ends of stalks removed salt and pepper 1 lb ziti, cooked and drained Place garlic in heavy skillet; pour in enough oil to cover garlic. Cook over med heat until garlic begins to brown. Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender. Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency. Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.
13 years ago
What is Ziti? The recipe sounds great as long as I would like Ziti. Sounds like something very strange to me.
lol diana
13 years ago
it's just a tubular-shaped pasta cut to about 1"- 1 1/2" long.
hey Karunas and Kamini...
13 years ago
here is another cheesy and EASY sauce! Can you get cream cheese over there? CREAMY Fettucine Alfredo 1 8oz pkg cream cheese, cubed 3/4 cup grated parmesan cheese 1/2 cup butter 1/2 cup milk 8oz cooked fettucine, drained In large saucepan, combine cream cheese, parmesan cheese, butter and mok; stirring over low heat until cheese is melted and smooth. Add fettucine; toss lightly. Don't forget the garlic bread! Note: you can use lite cream cheese (Neufchâtel) and skim milk, if you wish.
Ziti and food dictionary URL
13 years ago
Ziti for Diana ziti [ZEE-tee] Long, thin tubes of MACARONI. See also PASTA. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. From:
13 years ago
12 large manicotti shells 4 cups shredded moz cheese, divided 6 tbsp chopped fresh basil or 2 tbsp dried 2 cups ricotta cheese 1 (26oz) prepared spaghetti sauce, divided (I love Prego) 1/2 cup grated parm cheese or romano cheese Preheat oven to 350°. Spray 13x9" baking dish with nonstick cooking spray. Cook pasta.. drain.. rinse with cool water. Let dry on paper towels. For filling, in med bowl, stir together 3 cups moz with the ricotta and fresh basil. Using a tsp, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake for 15 min. Sprinkle with parmesan cheese; bake for 10 min longer.
Quick Pasta Salad
13 years ago
Ok I have been checking out all of these pasta dishes. Tonight I had some left over pasta (soy) and thought why not make a pasta salad. Here is what I used. Mixed it together and added Italian Dressing. Let it sit for a bit in fridge. Cooked elbow pasta Two chopped Roma tomatoes Chopped Celery Chopped Cucumber 2 sm cans ( 3oz ) Albacore Tuna drained You could add other things like maybe black olives or anything else you can think of. Peace Debbie
Homemade pasta...
13 years ago
Very easy and quick to make. Just an amount of flour on the table or board and make a well in the middle and add eggs. Mix it until it is dough. You can add some salt and pepper when mixing. You can adjust the amount of flour and eggs depending on how much pasta you'll make. Roll out the dough kind of thin and shape into any kind that you like. It is best if you let the pasta dough sit for a little while till it becomes a leather like texture. I make spaghetti by rolling the dough to a cylinder and then cut as thinly as I can strips. Or bow ties are very easy too. I cut rectangles and simply pinch the middle, and have bow ties. Add the pasta to rapidly boiling salted water and when the pasta comes to the top it is done. Only a few minutes.
Making your own Pasta!!!
13 years ago
Now that is impressive Wade! BAKED MACARONI & CHEESE Ingredients: 1 ½ cups whole wheat macaroni 1 cup frozen or fresh peas (optional) 1 onion or leek, chopped 1 ½ tsp. dry mustard 1 tsp. sea salt ½ lb. cheddar cheese, grated 2/3 cup milk Method:  Add macaroni slowly to salted boiling water and boil lightly for 20 to 30 minutes until tender.  Add peas to macaroni for last minute of boiling.  Drain macaroni and peas.  Mix dry mustard with a little of the milk  Sauté onion or leek in oil.  Add dry mustard with milk, onions, and sea salt to macaroni and peas.  Place mixture into an oiled glass baking alternating in layers with grated cheese.  Pour remaining milk over macaroni. TOPPING Ingredients: ½ cup whole wheat bread crumbs OR 2 tbsp. bran & 4 tbsp. wheat germ 1/3 cup strong cheddar cheese, grated ½ tsp. salt 1 tsp. paprika (optional) Method:  Mix topping ingredients together.  Sprinkle topping on top of macaroni mixture.  Bake at 400º F. oven for 35 to 45 minutes.
12 years ago
My favorite pasta is one made from brown rice, it is healthier and I love the tast of it.
Whole grain pasta
12 years ago

I know of wheat, brown rice and spelt pasta. Are there other whole grains that are used in the making of pasta?? 


Yes many whole grain pastas
12 years ago

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.

Homemade Chicken and Noodles
12 years ago

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.

Making your own Pasta!
12 years ago


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.

12 years ago

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!

12 years ago

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 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.

12 years ago
I don't know how I missed your posting over a month ago! Sorry.......the Pumpkin Sauce sounds totally great and I love soba, wasabi and soya sauce as  combination. You are a
Parmesan Gnocchi
12 years ago

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. 

12 years ago
Hey Ian, I had never heard of making gnochi with semolina and in squares; I always thought they were small rolled buts made of potatoe flour...this does sound easier and yummy.
11 years ago

Kat has received 8 new, 22 total stars from Care2 membersKat has been awarded 102 butterflies for taking action at Care2Kat has 1 Golden Notes. Kat K.

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]

Movin' on UP..... LOL
11 years ago
Thanks for the move to the pasta folder, Dianne! LOL

I'm sure now that my question is in the right place, I'll get all kinds of great info.
11 years ago
Sorry I misspelled your name, Diana....

11 years ago
Fettuccine With Asparagus and Sun-Dried Tomatoes
4 servings

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.

11 years ago


6 servings

  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.

11 years ago


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.

11 years ago

Easy ABC Minestrone Soup

Serves 10

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.

11 years ago

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
sea salt
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.

11 years ago

Pasta e Fagioli

What You'll Need

3 teaspoons extra virgin olive oil
1 each onion -- diced
2 stalks celery -- diced
sea salt
dried basil
dried rosemary
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.

11 years ago

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.

11 years ago

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.

Pasta with Clams Prep and Cook Time: 20 minutes

¼ lb whole wheat spiral pasta
1 medium sized chopped fresh basil
6 medium cloves Healthy Sauté onion in broth for about 4 minutes stirring frequently.
  • Add tomato paste, and diced tomatoes. Cook for another 10 minutes on high heat to reduce and intensify sauce. Add clams and cook for another 2 minutes.
  • Add pressed garlic, chopped basil, olive oil, salt, pepper and chili flakes. Remove from heat immediately and toss with cooked, drained pasta.

    Serves 4

    Serving suggestions:
    Serve with

  • Healthy Cooking Tips: Make sure your clams cook just long enough to heat through. Obviously if you happen to get chopped clams they will take less time than whole. If they cook too long they will get tough and rubbery. Even though the recipe calls for reducing the sauce 10 minutes, temperature varies in stoves so test the sauce for flavor. If it still tastes a little weak, simmer a little longer before adding clams. Keep in mind the added garlic, olive oil and basil at the end will certainly increase the flavor. To keep the sauce from getting too salty, add at the end. Salt intensifies as it cooks. This way you can control the saltiness. Check pasta often while cooking to make sure it doesn’t over cook. If it is done before the sauce, rinse it with very hot water and drain well to freshen it and keep it from sticking right before tossing with the sauce. This is a healthier method than tossing it with a lot of oil to keep it from sticking together.

    11 years ago
    Well Patt!!!! Haven't you been a busy research Sorry they won't let me send you any more stars this week. So here is one for you
    11 years ago

    Diana has received 47 new, 1267 total stars from Care2 membersDiana has been awarded 227 butterflies for taking action at Care2 Diana H., --- it's SUMMER!!!!  My mother loved clams ... they can be eaten during months without an R in the spelling ... May, June, July, August ...

    11 years ago

    Instructor: Adam Balic


    What is pasta?
    History of pasta in the Mediterranean region
    Making pasta

    11 years ago

    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 Primavera
    11 years ago


    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.



    Homemade Noodles
    11 years ago

    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 eggs

    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.

    11 years ago

    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.

    11 years ago

    This is my very favorite sauce for the rice or corn pasta that I cook.

    Vegan Pesto

    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
    11 years ago

    Pasta with Roasted Vegetables

    Serves 4

    8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
    1 pound fresh mixed vegetables, such as:
    green beans
    red onions
    snow peas
    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:
    514 Calories
    16.5 g Protein
    89.6 g Carbohydrates
    9.9 g Fat
    2.6 mg Cholesterol
    67.4 mg Sodium
    Calories from Fat 17%

    11 years ago

    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.

    Spaghetti with Kale and Garlic
    10 years ago

    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.

    Serves 4

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    10 years ago
    Nancy, that is how I like my pasta with veg in it and Kale is wonderful and as you say full of nutrition.
    10 years ago


    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.

    Serves 4.

    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.

    Answer for Kat
    10 years ago
    To answer the question about whole wheat pasta,or any pasta for that matter;never trust the package directions.The way I was taught to cook pasta was to keep checking on it every few minutes until it starts looking done and then take one out and try it .If it is done done to your taste then just keep checking it at least every minute or so.If you dont want to taste it every time,a good way to tell is if you can cut it easily with a fork.
    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 "tasting Lab" at America's Test Kitchen
    10 years ago
    Whole Wheat Pasta
    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.


    EDEN Organic,
    $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.

    9 years ago

    One of my very quick meals is rice or corn pasta cooked with vegetables with my home made pesto and served with a salad.

    8 years ago

    Asparagus Spaghetti

    1asparaguspagatii.jpg picture by nan_75

    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

    8 years ago

    sounds flavorful with the citrus; might give it a try, I do love the whole wheat pasta.

    8 years ago

    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.

    8 years ago

    Salsa Pasta 'n Beans

    1salsapasta.jpg picture by jumpingjill

    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.

    8 years ago

    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.
    Thanks everyone.

    8 years ago

    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.

    8 years ago

    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.

    Red Pepper Cream Pasta
    5 years ago

    I found this amazing recipe on 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.


    pasta pasta pasta
    5 years ago

    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

    5 years ago

    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

    5 years ago

    TY Diana. Yeah sometimes messages don't get posted for some reason lol. No worries.