Butter Pasta
Annie Said:
Does anyone have the recipe for Peanut Butter Pasta fom the "Expectant Father" book? Thanks!?We Answered:
Its not from the "expectant fathers" book but it sounded delicious.Peanut Butter Spirals
10 Ounces spiral or rotini pasta
1/2 cup peanut butter
3/4 cup water or vegetable stock
3 tablespoons soy sauce
2 tablespoons white-wine vinegar or rice vinegar
1 tablespoon honey or rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1 1/2 cup frozen green peas, thawed
1. Begin cooking the pasta
2. Combine the remaining ingredients, except for the peas in a blender or food processor fitted with a steel blade. Process until smooth
3. When the pasta is just about done, toss the peas in to warm them, then drain and transfer them to a large serving bowl. Add the sauce and toss well.
Helpful tip: The peanut butter sauce thickens as it stands. Mix in more water if the dish sits for a while before serving, or before serving leftovers the next day.
Peanut Butter Pasta
Serving Size: 4;
1/2 pound spaghetti
1/2 cup chopped onion
1/2 cup green pepper -- slivered
1 tablespoon oil
1/2 cup warm water
4 tablespoons peanut butter
2 diced tomatoes
1 1/2 cups tomato juice
1/2 teaspoon oregano
peanuts -- coarsely chopped
Cook spaghetti. Drain.
While spaghetti cooks, saute onion and pepper in oil for about 5 minutes until wilted.
Stir water gradually into peanut butter until smooth and add to pan with tomatoes, tomato juice, and oregano.
Bring to a boil, stirring occasionally to make a smooth sauce.
Spoon hot sauce over pasta and top with chopped peanuts.
PEANUT BUTTER PASTA
1 lb. vermicelli pasta
4 tbsp. crunchy peanut butter
4 tbsp. olive oil
2 garlic cloves, crushed
Prepare vermicelli according to package directions. Drain. In large pot saute olive oil and garlic. Do not brown. Turn off heat. Add peanut butter and mix well. Add vermicelli to mixture and mix well.
hope these helped. good luck and enjoy.
Randy Said:
Does anyone like fresh chilli and garlic done on a butter sauce in pasta?We Answered:
You are Funny...! My name's Beth too ! I even look like you a little . . more than a little. I'm gonna try this . . I love garlic . . chili . .and pasta . .never thought of the chili on pasta.Peggy Said:
What is the best way to butter pasta Al Dente?We Answered:
After you strain the pasta put a few pats of butter in the now empty pot you used to boil the pasta in and toss.Al Dente is "the teeth," so you'll need to maybe boil for about 8-9 minutes. Check that a noodle is not soft, yet not still hard and raw.
Alvin Said:
cooking pasta without butter?We Answered:
Every Italian who reads this question is cringing right now.Butter prevents the sauce from clinging to your pasta. Butter is not necessary unless it is an ingredient in the sauce you plan to top it with.
Follow package directions and you will have no problems.
Julio Said:
the recipe for peanut butter pasta?We Answered:
Here are some recipes that look really good...I printed them out for myself!Sesame Noodles
Recipe courtesy Rachael Ray
1 tablespoon peanut butter
2 tablespoons soy sauce
Pinch cayenne pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/3 pound thin spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds
1 scallion, chopped
Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.
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Noodles with Creamy Peanut Sauce
Recipie courtesy of Gourmet Magazine
1/2 cup smooth peanut butter
1/3 cup chicken stock
1/4 cup soy sauce
4 tablespoons Asian sesame oil*
2 tablespoons minced garlic
2 tablespoons peeled and minced ginger root
2 tablespoons sugar
2 tablespoons red-wine vinegar
2 teaspoons hot pepper oil*
1/4 milk
3 quarts water
1 tablespoon peanut oil
10 ounces thin Chinese egg noodles or spaghettini
*available at Asian grocery stores
In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well.
In a food processor fitted with the metal blade or in a blender, blend all the ingredients
Toss noodles with peanut sauce.
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Thai Peanut Chicken
1/4 cup KRAFT CATALINA Dressing, divided
1 lb. boneless skinless chicken breast, cut into strips
1 can (14-1/2 oz.) chicken broth
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) thin spaghetti, broken in half, uncooked
2 cups broccoli florets
1 cup thin carrot slices
HEAT 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.
ADD remaining 2 Tbsp. dressing, 1-1/2 cups water, chicken broth, soy sauce and peanut butter; mix well. Bring to a boil. Add spaghetti; cover. Reduce heat to medium-low; simmer 5 min.
STIR in broccoli and carrots; cover. Simmer 4 to 6 min. or until spaghetti is tender. Serve immediately. Or, cover and refrigerate to serve chilled.
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Thai Chicken and Sugar Snap Peas
3/4 cup SEVEN SEAS VIVA Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. soy sauce
1/2 tsp. crushed red pepper
1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
8 oz. thin spaghetti, cooked, drained
POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
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Thai Chicken and Sesame Noodles
1 env. GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix, prepared as directed on envelope
2 Tbsp. soy sauce
1-1/2 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 lb. thin spaghetti, cooked, drained
1 cup grated carrots
1/2 cup green onion slices
1/2 cup chopped cilantro
MIX dressing and soy sauce. Pour 1/3 cup of the dressing mixture over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate.
COMBINE remaining dressing mixture, peanut butter, honey and crushed red pepper; set aside.
PLACE chicken and marinade in large skillet; cook and stir on medium-high heat 8 minutes or until chicken is cooked through. Place in large bowl. Add chicken, spaghetti, carrots, onions and cilantro; mix lightly. Add dressing mixture; toss to coat.