One-Pot Lemon Garlic Butter Pasta

Cook Time 13 min
Total Time 13 min


Ingredients

• 2 Tbs / 30g unsalted butter
• 4 cloves garlic, chopped (approximately 1 Tbs)
• 1/2 tsp / 2g salt
• 1/4 tsp / 1g pepper
• 2 cups / 500ml chicken stock
• zest and juice from 1 fresh lemon
• 8 oz caserecce or any other short pasta
• 1/4 cup / 20g grated parmigiano
• 5 to 7 fresh basil leaves, sliced

Instructions

1. Heat a medium size pot over medium heat; add butter, garlic, salt and pepper. Sauté for 1 to 2 minutes until garlic is soften but not brown.
2. Pour chicken stock along with lemon zest, lemon juice and caserecce. Stir to combine everything. Cover, increase heat to high and bring it to boil. Reduce heat to medium and simmer for 9 to 10 minutes or until your pasta is cooked as you desired. Stir occasionally so pasta won’t sick to bottom of pot.
3. Stir in parmigiano and basil and remove from heat. Serve immediately with extra cheese and basil if you want. Enjoy!

not mine.credit and owner: ASIAN AT HOME WITH Seonkyoung Longest

CREAMY TACO PASTA SALAD

All the flavors of tacos, in an easy to serve pasta salad! Makes a great side dish or easy summer meatless main dish.
Author: Renee P.
Recipe type: side dish, meatless main dish
Cuisine: Mexican, American
Serves: 12 servings



INGREDIENTS

• 8 oz. - 10 oz. dry bow-tie pasta or your favorite pasta shape, cooked according to package directions, drained and rinsed in cold water
• 3 cups romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1 - 11 oz. can of Mexicorn, drained
• 1 cup sliced black olives
• 3 green onions, chopped
• 1 cup shredded cheddar cheese
• handful of fresh cilantro, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 3 TBS taco seasoning
• 1- 10 oz. can Rotel tomatoes, do not drain!

INSTRUCTIONS

1. Combine cooked pasta, romaine, grape tomatoes, Mexicorn, sliced black olives, green onions, cheddar cheese, and cilantro in a large bowl.
2. In a small bowl, combine the ingredients for the dressing: mayo, sour cream, taco seasoning, and Rotel tomatoes.
3. Pour dressing over the salad and mix to combine.
4. Refrigerate about an hour to allow flavors to blend.

not mine.credit and owner: REAL HOUSE MOMS

HEARTY WHOLEWHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO

INGREDIENTS
Serves: 8

• 750 grams brussels sprouts (trimmed and halved)
• 250 grams baking potatoes (peeled and in 2-3 cm / 1 inch dice)
• 500 grams wholewheat penne (or spelt tortiglioni or penne)
• 1 pinch of salt (for vegetable and pasta water, to taste)
• 100 grams ricotta cheese
• 250 grams gruyere cheese (in 1 cm / 1/2 inch dice)
• 50 grams soft unsalted butter
• 1 tablespoon garlic infused olive oil
• 4 sage leaves (shredded)
• 50 grams grated parmesan

METHOD

1. Preheat the oven to 200°C/gas mark 6/400ºF, and fill a large pot with water to cook the sprouts, potato and pasta.
2. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8–10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove 2 cupfuls of the cooking liquid and put to one side.
3. Tip the drained pasta, sprouts and potato pieces into a roasting tin (approx. 25 x 36cm / 10 x 15 inches), or a lasagne dish (approx. 23 x 34cm / 9 x 13 inches), then add the ricotta and diced gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
4. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30 seconds before spooning or dribbling the butter and crisp sage over the pasta bake. Sprinkle with the Parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating.

not mine.credit and source: NIGELLA

Make this one-pot penne with fresh mozzarella, heirloom tomatoes and basil

Penne with Fresh Mozzarella, Heirloom Tomatoes and Basil



SERVINGS:
4-6

Ingredients

• ¾ pound dry penne pasta
• 6 ounces high quality mozzarella cheese, diced large
• 2 cups heirloom tomatoes, core removed, diced medium
• 1-2 sprigs fresh basil, sliced thick
• 1-2 sprigs fresh oregano, picked
• 3 tablespoons extra virgin olive oil
• Salt, to taste
• ¼ teaspoon crushed red pepper flakes
• ½ clove garlic, minced

Preparation

• Brandon Goodwin / TODAY

  1. Cook pasta following the manufacturer's instructions.
  2. In a large mixing bowl have tomatoes, mozzarella, garlic and basil in the mixing bowl
  3. Once pasta is cooked add to the mixing bowl and toss seasoning with olive oil, salt and red pepper flakes.
  4. Add extra olive oil if desired
  5. Divide into serving vessels and enjoy
• not mine.credit and source: TODAY.COM

Creamed Tuna and Mushroom Pasta

“Pasta tends to be heavy on the tummy so I chose to use tuna for the protein to make it lighter,” explains Rosebud Benitez of her recipe. “I like creating delicious gourmet dishes without too much fuss, so the ingredients I used can easily be found in grocery stores if you don’t have them in your pantry yet.”

Serves 3 to 4 Prep Time 5 minutes Cooking Time 10 minutes

oil for sautéing
1 tablespoon butter
1/4 cup chopped onion
3 cloves garlic, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1/2 cup canned button mushrooms
1 can spicy tuna in oil, drained
Ajinomoto Umami Super seasoning to taste
1/2 cup chicken stock
1 1/2 cups all-purpose cream
1 teaspoon grated lemon zest
salt and pepper to taste
400 grams linguine, cooked
grated Parmesan cheese for topping
lemon wedge for garnish

1  Heat oil and butter in pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.

2  Add the stock and bring to a boil. Simmer. On low heat, add the cream.

3  Add the lemon zest. Season with salt and pepper.

4  Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.

not mine.credit and source: YUMMY.PH