Creamy Pasta Recipe
Arlene Said:Can Someone Please Help Me Out With A Creamy Pesto Pasta Recipe?
We Answered:PASTA WITH CREAMY RICOTTA PESTO
3/4 c. fresh basil (not dried)
1/4 c. fresh parsley
1 garlic clove
1/4 c. olive oil
1 c. Ricotta cheese
1 lb. fettuccine, freshly cooked
1 pt. cherry tomatoes, stemmed and halved
Parmesan or Romano cheese
Mince basil parsley and garlic in food processor or blender. Add oil and process until thick, about 10 seconds. Add Ricotta and process until well blended. Arrange pasta on serving platter. Pour pesto over and toss to coat well. Top with tomatoes. Serve, passing grated cheese separately. Serves 6.
Kent Said:Creamy tomato salmon pasta recipe?
We Answered:Don't know exactly what recipe your after however I have a lovely recipe for a smoked salmon pasta recipe, you could substitute fresh salmon for the smoked salmon and add it earlier in the cooking process.
Peas (frozen are fine)
Salt and Pepper
1: Saute onion and garlic till opaque
2: Add chopped sun-dried tomatoes
3: De-glaze pan with splash of wine
4: Add cream and simmer until thick
5:Season well with salt and pepper to taste
6: Finish with Parmesan cheese to taste
7: Pour over pasta of your choice ( I like to use bow ties for this particular recipe but penne would be equally as good)
8: Top with three to four slices of smoked salmon.
Eat and enjoy.
Bon a Petite
Edward Said:Creamy Pasta Salad Recipe?
We Answered:this makes a great dressing for pasta salad, I use it all the time
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 cup real mayonnaise
* 1 cup sour cream
* 2 tablespoons milk
Just mix all ingredients together and add what you like to the pasta, I use genoa Salami, baby peas, baby carrots, red onion, broccoli etc.
Kimberly Said:Anyone have the Pampered Chef Recipe for Creamy One Pot Pasta?
We Answered:The Pampered Chef Creamy One Pot Pasta
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (NeufchÃ¢tel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high.
Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.
Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
Serve immediately in Simple Additions Dots Large Round Bowl.
If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Yield: 6 servings
Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g
Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.
For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.
If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.
Jenny Said:What's a good recipe for a white or creamy pasta sauce?
We Answered:SHRIMP AND ASPARAGUS IN WHITE SAUCE
1 stick butter
1 pt. half & half
8 oz. pkg. fresh mushrooms, sliced
1/2 to 1 lb. shrimp (optional)
1 lb. fresh asparagus in 1 inch segments
8 oz. pkg. pasta (any kind)
1-2 tsp. white pepper
3 tbsp. cornstarch
1/2 c. cold water
In large saucepan, melt butter and saute mushrooms over medium heat for 3 minutes. Reduce heat to low. Add half & half and white pepper. Steam shrimp and add to sauce. Cook sauce over low heat for 15-20 minutes, stirring often.
Steam asparagus until tender-crisp, 5-8 minutes. Do NOT add to sauce. Stir cornstarch into 1/2 cup COLD water. Gradually stir into sauce until it thickens, about 5 minutes. Cook pasta and drain per directions.
Put asparagus on serving of pasta, cover with sauce, serve immediately. Sprinkle with Parmesan cheese, if desired. Serves 6 easily.
WHITE SAUCE FOR PASTA
THIN WHITE SAUCE:
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1 c. milk
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
Oregano and or spike
Salt and pepper
Garlic salt or powder
Can use white cooking wine
Basic white sauce: in saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.
Add to white sauce seafood or veggies and serve over pasta (linguini).
Wallace Said:Any one have a good creamy pasta salad recipe?
We Answered:Good and SIMPLE!
Cook one pound of shells, elbows, rotini or other pasta in salted water according to directions, adding one cup of frozen peas for the last 5 minutes.
Drain and cool under running cold water.
Mix about one cup of real mayonnaise, one pkg of dry ranch dressing mix, 6 slices of crisp crumbled bacon and (optionally) one bunch of scallions (green onions), sliced, tops included in a small bowl.
Combine the dressing with the drained pasta and peas. Add more mayonnaise if it seems too dry. Add a bit of milk if it seems too "thick". Season to taste with salt and freshly ground black pepper.
Refrigerate for a couple of hours before serving.
Veronica Said:LOooking for a creamy pasta recipe that has shitake mushrooms...?
6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
1/2 onion, chopped
1/4 cup white wine
1 tablespoon olive oil
1/4 cup chicken broth
1/2 cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.