Love Making Tips - Main dishes | Pasta - [1]

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Agliata Per Pasta (garlic & Walnut Sauce For Pasta)

Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor.
Process, adding the olive oil in a very slow stream until you have a thick paste.
Toss with your favourite pasta & serve hot.

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Amaranth Barley Pasta

Amaranth and barley combine to form a unique and very flavorful combination.
Any sauce goes well with this pasta.
Per 1 cup Serving: 305calories 11.
1g protein 47.
2g carbohydrate 8.
2g fat 22.

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Amaranth Corn Pasta

Amaranth's origins are tied to the Aztecs, who combined it with corn and peppers.
Serve this pasta with salsa or Mexican Tomato sauce (separate recipe).
Crushed red pepper may be substituted for the cayenne if desired.
Per 1 cup Serving: 331calories 11.
8g protein 52.
3g carbohydrate 8.
3g fat 53.
6mg sodium

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Amaranth Pasta

Another ancient grain, amaranth is very high in protein and combines nicely with tomato sauces and vegetable dishes.
The walnut oil, if available, adds a nuttier taste to this already nutty pasta.
Amaranth tends to get "thirsty" and seems to need more wat Per 1 cup Serving: 289calories 10.
7g protein 43.
4g carbohydrate 7.
9g fat 21.
3mg sodium

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Angel Hair Pasta With Pimiento

Drain Pimiento, Reserving 1 t.
Juice; Set Aside.
Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec.
OR Until Tender But Still Firm.
Drain Well; Place in A Warm Serving Bowl With Pimientos, 1 t.
Pimiento Juice, Cheese, Chives, Olive Oil & Garlic Powder.
Toss Well To Coat Before Serving.

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Angel Hair Pasta With Shrimp

In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden.
Add milk and cream, bring to a gentle simmer and continue to stir until thickened.
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended.
Reduce heat and keep warm, stirring occasionally.
Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente).
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through).
Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls.
Garnish each portion with shrimp and vegetables, and serve immediately.

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Angel Hair Pasta Withfresh Tomato & Basil Sauce

Cook & drain the pasta.
In a serving bowl, combine the pasta with the tomatoes & remaining ingredients.
Toss & serve immediately.
NOTE: In place of green olives, use black olives, same amount.

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Anise Pasta

Anise seeds may be used whole in a hand machine or an extruder as long as the die is not too small, which could cause blockage.
If desired, measure and grind the seeds with a mortar and pestle first.
Per 1 cup Serving: 252calories 10.
3g protein 42.
8g carbohydrate 0.
7g fat 21.
0mg sodium

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Apple Amaranth Pasta

This flavorful pasta may be served with just about any sauce.
Per 1 cup Serving: 224calories 6.
7g protein 36.
8g carbohydrate 5.
6g fat 0.
7 mg sodium

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Artichokes And Shrimp With Pasta

Artichokes and Shrimp with Lemon Pasta.
Lemon Pasta is the perfect.
Cook pasta as directed; drain.
Mix yogurt, 1 tablespoon chives, the lemon peel, salt, shrimp, artichoke hearts and cream cheese in 2-quart saucepan.
Cook over low heat, stirring constantly, until hot and cream cheese is melted.
Toss with pasta.
Sprinkle with 1 tablespoon chives.

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Asparagus & Artichoke Heart Pasta Chez Panisse

Cut the tips from the asparagus stalks and wash them well to remove any sand or grit.
If they are large, cut into halves or quarters lengthwise.
Save the stalks to make soup or puree, or for some other use.
Remove all the outer leaves of the artichokes and pare down to the heart.
Trim away the green leaf ends, the choke, and the stem.
Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook.
Peel and thinly slice the shallots.
Cut the basil into ribbons.
Melt the shallots in a few teaspoons of butter.
Add to chicken stock, gently reduce to about a cup, then add the cream.
Meanwhile blanch the artichokes in boiling salted water four to five minutes until tender, then add to the sauce.
Blanch the asparagus.
When the tips are tender (2 to 3 minutes for thin asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce.
Add the mustard and basil and taste for salt and pepper.
If the sauce is too thin, reduce it a little more.
Cook the pasta and add to the pan.
Toss in the cream sauce and serve garnished with the vegetables.

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Asparagus and Chicken Pasta

* Chicken breasts should be skinned and boned.
Cook pasta in a large pot of salted boiling water until ad dente, about 8 min.
Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces.
Set aside to add to pasta during last 3 min.
of cooking.
Meanwhile, cut chicken into strips.
Heat oil in a large frying pan set over medium heat.
Add chicken.
Stir often until cooked through, about 3 min.
Stir in wine and seasonings.
Drain pasta and asparagus.
Toss with chicken.

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Asparagus Tip Pasta

Cook pasta according to directions.
While cooking, melt butter in saute pan over medium heat.
Add asparagus tips and cook briefly about 4 minutes.
Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard and lemon juice, and salt and pepper.
Top with freshly grated cheese.

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Bacon Cabbage And Pasta Soup

Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels.
Crumble bacon.
Cook cabbage in broth until crisp tender.
Stir bacon, broth, frozen vegetables and pasta, and water into cabbage.
Bring to a boil; stir.
Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender.

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Bacon Green Bean Pasta Toss

Cook pasta as directed in recipe or on package; drain.
Cook bacon in 10-inch skillet until crisp.
Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet.
Cook beans and onions in fat 1 to 2 minutes or until beans are crisp-tender.
Toss with hot pasta, bacon and pepper.

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Baja Chicken Pasta Salad

* The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven.
Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes.
Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil.
Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.
Rinse with cold water and drain again.
Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions.
Mix the remaining ingredients and toss with the chicken mixture.
Cover and refrigerate until chilled, at least 2 hours.

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Baked Pasta With Zucchini And Mozzarella

Cook pasta in boiling salted water.
In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
Season with salt and pepper and transfer to an oiled shallow casserole dish.
Preheat oven to 350 degrees F.
When pasta is almost cooked, drain and add to zucchini.
Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
Sprinkle with a little more salt and pepper if desired and gently mix together.
Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.

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Baked Squid With Garlic-Anchovy Pasta

Preheat the oven to 450F.
Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt.
Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.
Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top.
Bake for 10 minutes, or until the squid is golden brown and crunchy.
Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 cup oil and bring to a simmer over low heat.
Cook, whisking, until fragrant but not browned, about 3 minutes.
Add salt to the boiling water.
Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes.
Drain the pasta and return it to the saucepan.
Add the anchovy sauce and the butter and toss to coat.
Make a bed of capellini on a platter or plates.
Mound the baked squid on the pasta and serve with lemon wedges.

Ingredients   |   Category: Pasta
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Barley Pasta

Barley imparts a slightly sweet and malty flavor.
Serve with a variety of toppings.
Per 1 cup Serving: 249calories 10.
4g protein 46.
g carbohydrate 0.
5g fat 21.
7mg sodium

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Basic Egg Pasta Recipe

Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.
Process for a few minutes.
The dough will look very granular,like yellow-colored,uncooked cream of wheat.
Pinch the dough.
It should stock together.
If it does not stick,mix in a bit of oil or water.
Form a ball with the dough and knead for a few minutes on a lightly floured board.
It will become smooth and hard(much harder than bread dough).
In a few minutes,the dough should look satiny and smooth.
Wrap it in plastic and let rest for about 30 minutes.
Then roll out the dough through a pasta roller or by hand.
Sprinkle additional flour on the dough as needed to prevent sticking.
The dough is quite forgiving and can be handled easily.
When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or with the machine.
If you have a pasta drying rack,hang the cut pasta on the rack.
If not,wrap the noodles around your hand to form a nest and set it on a lightly floured board.
Toss with flour on occasion to allow the pasta to dry evenly.
Fresh pasta cooks quickly.
Add it to boiling water and test a strand every 15 seconds until done.
Sometimes,I vary this recipe by adding 1 1/2 tsp.
of olive oil and up to 1 tbsp.
of a flavoring ingredient,such as minced fresh herbs or garlic,tomato paste or pureed beets.
Keeping the same proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many times as needed.
A 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.
An average size food processor will handle a 3 egg recipe easily.
If you need to make more,it is a good idea to make several batches.

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