PASTA RECIPE TUTORIAL

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Tuesday, December 16, 2008

Pasta Piselli












Pasta Piselli
...another great Italian pasta recipe....mama mia !

Italian Pasta Recipe INGREDIENTS
  • 1 package of frozen fresh peas
  • 1/4 cup olive oil
  • 1/2 large onion chopped.
  • 1/4 cup of marinara sauce
  • 1 pound of datali pasta or small shells
Italian Pasta Recipe INSTRUCTIONS
1.Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2.At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3.Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5.Cook uncovered over high heat until al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top. The Italian pasta recipe is ready to serve....hmm...delicious ! Enjoy !

minestrone-soup-with-pasta-beans

Penne con Fagiolini











Italian Pasta Recipe -Penne con Fagiolini
...another amazing Italian pasta recipe...try it...mama mia !

Italian Pasta Recipe INGREDIENTS
  • 1-1/2 pounds string beans.
  • 1/2 cup olive oil
  • 3 cloves of garlic
  • salt and pepper to taste
  • 1 pound of penne pasta
Italian Pasta Recipe INSTRUCTIONS
1.Clean string beans by breaking off ends.
2.Bring one pot of water to a boil and place string beans and 1 tablespoon of salt in water and cook until tender. Bring a second pot of water to a boil add 2 tablespoons of salt and the penne, cook until just al dente.
3.While string beans and pasta are cooking, peal garlic cloves and crack them by pressing down on them with the side of a chef's knife.
4.Heat oil in large frying pan over medium heat.
5.Add garlic and cook until lightly browned.
6.Drain the string beans, reserving 1/4 cup of the water they were cooked in.
7.Add string beans, pasta, salt & pepper and the water to oil and garlic in pan.
8.Stir together for about 1 minute and the Italian pasta recipe is ready to serve.

turkey-and-spinach-lasagna

Linguini White Clam Sauce

Linguini White Clam Sauce...an amazing Italian pasta recipe...try it ! Mama mia !

INGREDIENTS
  • 3/4 cup of olive oil
  • 4 cloves of Garlic chopped
  • 1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
  • 1 pound of linguini
  • 2 Tablespoons chopped parsley
INSTRUCTIONS
1.Heat olive oil in large saute pan over medium heat.
2.Add garlic, cook until lightly browned.
3.Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5.Cook uncovered over high heat until Al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7.Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
The Italian pasta recipe of linguini white clam sauce is ready to serve...enjoy it !

penne-con-fagiolini.

Trenette Al Pesto

Trenette Al Pesto..a nice Italian pasta recipe to try !

INGREDIENTS
  • 2 cups tightly packed fresh basil leaves
  • 1/4 cup plus 4 tablespoons olive oil
  • 1/4 cup of pine nuts
  • pinch of salt
  • 2 cloves of garlic chopped fine
  • 1/2 pound of trenette
  • 1/4 cup freshly grated parmigiano-reggiano cheese
INSTRUCTIONS
1.Wash the basil in cold water and gently pat it dry with paper towels.
2.Put 1/4 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
3.In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through.
4.Bring a large pot of water to a boil. Add 1 tablespoon of salt and the trenette. Cook until al dente.
5.Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high.
6.Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce.
7.Transfer the pasts to individual serving plates and theItalian pasta recipe is ready to serve immediately. Enjoy the meal !

linguini-white-clam-sauce.

Gnocchi di Ricotta

Gnocchi di Ricotta...a great Italian pasta recipe to try....nice one !

INGREDIENTS
  • 3 1/4 cups of flour
  • 2 eggs
  • 1.5 pound of ricotta cheese, well drained
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
  • pinch of salt & pepper
  • 1 teaspoon of olive oil
  • 4 cups Marinara Sauce
INSTRUCTIONS
1.Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2.Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3.Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4.Preheat oven to 350 degrees.
5.Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6.Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7.Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8.Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and the Italian pasta recipe is ready to serve....nice ! Enjoy it !
bucatini-allamatriciana.

Linguini Puttanesca

Linguini Puttanesca...a great Italian Pasta recipe...try this one !

INGREDIENTS
  • 2 tablespoons of olive oil
  • 1 clove of garlic, chopped
  • 6 anchovy fillets, chopped
  • 1 35 oz can imported italian plum tomatoes, crushed with their juices
  • 1 tablespoon capers
  • 12 gaetta olives, pitted
  • 1/2 teaspoon of oregano
  • freshly ground black pepper to taste
  • 1 pound Linguini pasta
INSTRUCTIONS
1.Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2.Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3.Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and the Italian pasta recipe is ready to serve....enjoy..! Great one !
gnocchi-di-ricotta.

Pasta with Grape Tomatoes

Pasta with Grape Tomatoes

INGREDIENTS
  • 1/4 cup olive oil
  • 2 large garlic cloves sliced thin
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1/2 teaspoon red pepper flakes
  • 2 large basil leaves, chopped
  • salt to taste
  • 1 pound spaghettini pasta
  • freshly grated Parmagiano-Reggiano cheese for serving
INSTRUCTIONS
1.Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
2.Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3.Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4.Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5.Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.
The Italian pasta recipe of grape and tomatoes is ready....mama mia ! Nice

Pasta with Grape Tomatoes

Pasta with Grape Tomatoes

An amazing Italian pasta recipe to try !
INGREDIENTS
  • 1/4 cup olive oil
  • 2 large garlic cloves sliced thin
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1/2 teaspoon red pepper flakes
  • 2 large basil leaves, chopped
  • salt to taste
  • 1 pound spaghettini pasta
  • freshly grated Parmagiano-Reggiano cheese for serving
INSTRUCTIONS
1.Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
2.Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3.Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4.Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5.Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano. The Italian pasta recipe with grape tomatoes is ready to serve...!

Italian Pasta Recipe-Baked Ziti










Italian Pasta Recipe -Baked Ziti

A nice Italian pasta recipe to try !

Italian Pasta Recipe INGREDIENTS
  • 1 pound of ziti pasta
  • 4 cups Marinara Sauce
  • 8 ounces fresh mozzarella, chopped or shredded
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound ricotta cheese (optional)

Italian Pasta Recipe INSTRUCTIONS
1. Bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente then strain, the pasta should be slightly undercooked.
2. Preheat oven to 375°F. Transfer pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, 4 ounces of mozzarella, and 1/4 cup Parmigiano-Reggiano cheese (if using the optional ricotta cheese add it all at this point also), and toss until well combined.
3. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 15-20 minutes.

Italian Pasta-Spaghetti Alla Gricia

Italian Pasta-Spaghetti Alla Gricia
A nice Italian Pasta Recipe to try !
INGREDIENTS
  • 1/4 cup extra virgin olive oil
  • 4 ounces guanciale, cut into1/4 inch slices, then chopped coarsely
  • 1/4 teaspoon red pepper flakes
  • 1 pound spaghetti
  • 1 cup freshly grated Pecorino Romano cheese
INSTRUCTIONS
1. Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat.
2.Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente.
3.Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with ½ cup of the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed.
4.The Italian pasta recipe is ready to serve immediately with remaining Pecorino Romano on the side...nice ! Enjoy the spaghetti !

Monday, December 1, 2008

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE ...an amazing Italian pasta recipes to try...nice one !

INGREDIENTS
  • 1 lb. fusilli (corkscrew)
  • 3/4 c. olive oil
  • 6 green onions, thinly sliced
  • 1 red sweet pepper, finely chopped
  • 2 carrots, peeled & coarsely shredded
  • 3 yellow crookneck squash, coarsely chopped
  • 1 lb. fresh broccoli florets, blanched until just tender, then quickly cooled in ice water & drained
  • 3 tbsp. minced fresh chives
  • 1 c. firmly packed chopped fresh basil
  • 1 c. freshly grated Parmesan cheese
  • 1 tbsp. Dijon style mustard
  • 1/4 c. balsamic vinegar
  • 2-3 cloves garlic, minced
  • 1 tsp. granulated sugar
  • Salt
  • Freshly ground black pepper
  • Crushed dried red pepper flakes
  • 1 red sweet pepper, cut into thin julienne (garnish)
  • Whole fresh basil leaves (garnish)
  • Capers (garnish)

INSTRUCTIONS
For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes perfectly with grilled or barbecued meats.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
2. Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets (reserve a few for garnishing), chives, chopped basil and 3/4 cup cheese. Mix thoroughly with hands.
3. Whisk together mustard, vinegar, garlic, sugar and salt, pepper and red pepper flakes to taste. Continue to whisk while slowly dribbling in the remaining 1/2 cup olive oil. Pour over pasta and mix thoroughly.
4. Allow pasta to sit at room temperature for at least 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup Parmesan and capers. Serves 10-12 as
salad or side dish. The Italian pasta recipe is ready to serve....hmmm...mama mia....delicious ! Enjoy it !

fettuccine-alfredo.

ITALIAN PASTA BAKE

ITALIAN PASTA BAKE
A nice Italian pasta recipe to try !
INGREDIENTS
  • 1 box Mueller's creamy Italian pasta bake salad
  • 8 oz. tomato paste
  • 1 med. onion
  • 1 tbsp. mayonnaise
  • 1/4 c. milk
  • 2 eggs
  • 1 1/2 lb. hamburger meat
  • 2 or 3 tbsp. water

INSTRUCTIONS
Prepare noodles as directed. Save the seasoning mix. Combine seasoning mix with milk, eggs and mayonnaise. Brown hamburger and onion, drain. Add tomato paste and water. In baking dish, layer noodles, then hamburger. Top with seasoning mixture. Bake at 350 degrees for 25 minutes. Sprinkle with Parmesan cheese. The Italian pasta recipe bake is ready, enhoy the pasta !

ITALIAN TOMATO SAUCE FOR PASTA

ITALIAN TOMATO SAUCE FOR PASTA
A great Italian pasta recipe sauce for pasta to to try !!
INGREDIENTS
  • 1 (1 lb. 13 oz.) can tomato puree
  • 1/2 (1 lb. 13 oz.) can water, if thick puree
  • 2 cloves garlic
  • 1 tsp. parsley, chopped fresh or dried
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground allspice
  • Salt to taste
Can also use
  • 1 (1 pound) tomato sauce plus
  • 1 can tomato paste and water according to size (2 1/2 cans).
  • Simmer 1/2 hour for plain sauce.
  • 1 1/2 lb. chopped chuck or meat loaf combination
  • 3/4 c. Italian style bread crumbs
  • 1/4 c. water
  • 1 egg
  • 1/2 tsp. garlic powder
  • 1 tsp. parsley, chopped
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. allspice
  • 1 tsp. salt

INSTRUCTIONS
In a large non-reactive Dutch oven, brown sliced garlic cloves and sausage in a small amount of olive oil. Puncture sausage with fork to release fat. Drain. Add all ingredients for plain tomato sauce. Simmer.
Meantime, in large bowl, mix chopped meat and all ingredients in a large bowl. Moisten hands and roll into balls (at least 20), adding them carefully to simmering sauce.
After 15 minutes, stir occasionally. Simmer at least 1 1/2 hours or longer. Serve over cooked pasta. The Italian pasta recipe sauce is ready...enjoy the pasta !

ITALIAN PASTA SALAD

ITALIAN PASTA SALAD
A great Italian pasta recipes to try
INGREDIENTS
  • 7 oz. box noodles
  • 1 sm. can sliced ripe olives
  • 1/4 c. green pepper, diced
  • 1/4 c. onion, diced
  • 1 oz. pepperoni (optional)
  • 1 sm. can sliced mushrooms
  • Italian salad dressing
  • Parmesan cheese
INSTRUCTIONS
Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add pepperoni (cut up) and Parmesan cheese to taste. You may also salt and pepper if you wish. The Italian pasta recipe of salad is ready..enjoy it !
Italian pasta-gnocchi-di-ricotta

ITALIAN PASTA WITH CHICKEN

ITALIAN PASTA WITH CHICKEN a great Italian pasta recipe to try. Nice one !

INGREDIENTS
  • 8-10 oz. spaghetti (1/2 1 1lb box)
  • 1 1/2 cups grated Parmesan cheese
  • 3-4 chicken breast, 1/2" cubes
  • 2-3 large tomatoes, chopped
  • 1 cup Italian salad dressing, or to taste

INSTRUCTIONS
Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.Toss everything together in a large bowl and the Italian pasta recipe is ready to serve....great taste ! Enjoy it !

turkey-and-spinach-lasagna

Saturday, September 13, 2008

Spaghetti Bolognese

Try this classic Italian pasta recipe.... as always a great taste !

INGREDIENTS
  • 1 tablespoon olive oil
  • 4 ounces bacon or pancetta, diced
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound ground beef or ground veal
  • 1/2 pound pork sausage, removed from the casings, or ground pork
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 (14 1/2-ounce) cans crushed tomatoes and their juice
  • 1 (14 1/2-ounce) can tomato sauce
  • 1 cup beef or chicken stock or broth
  • 2 teaspoons sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons chopped fresh parsley leaves
  • 1 pound spaghetti
  • 1 cup freshly grated Parmesan
INSTRUCTIONS
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm
until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and the Italian pasta recipe of spaghetti bolognese is ready to serve with the cheese passed tableside. ...great feasts ! Enjoy !

portobello-mushroom-lasagna.

Fettuccine Alfredo













Try this classic fettuccine Alfredo ...an amazing Italian pasta recipe...a great taste !

INGREDIENTS
  • 3/4 cup vegetable broth or reduced-sodium chicken broth
  • 4 large cloves garlic, peeled
  • 4 ounces whole-wheat fettuccine
  • 1 small zucchini, cut into matchsticks
  • 2 teaspoons cornstarch, mixed with 1 tablespoon water
  • 2 tablespoons reduced-fat sour cream
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon freshly ground pepper, or to taste
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS
Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.The Italian pasta recipe is ready to serve...hmm...mama mia...great Afredo's fettucine ! Nice taste ! Enjoy it !

cheese-tortellini-in-light-broth.

Turkey and Spinach Lasagna










Great tasting Italian pasta recipe of lasagna..with Turkey & Spinach ! Great one !

INGREDIENTS
  • 12 whole-wheat lasagna noodles
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 chopped red pepper
  • 1 pound ground turkey breast, white meat only
  • 1/2 pound hot Italian turkey sausage
  • 1 teaspoon red pepper flakes
  • 2 teaspoons chopped garlic
  • 1 teaspoon Essence, recipe follows
  • 3 1/2 cups prepared marinara sauce
  • 3 cups shredded part-skim mozzarella cheese, divided
  • 2 cups part skim ricotta
  • 2 cups thawed and drained chopped frozen spinach
  • 1/4 cup grated Romano
  • 2 egg whites
  • 1/2 cup chopped basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

INSTRUCTIONS
Preheat oven to 350 degrees F.
In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes.
Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes. Let lasagna stand 10 to 15 minutes and the great Italian pasta recipe is ready to serve....hmmm...great taste of lasagna. Enjoy it !

minestrone-soup-with-pasta-beans

Portobello Mushroom Lasagna


Another amazing Italian pasta recipe to try....its recommended !

INGREDIENTS
  • Kosher salt
  • Good olive oil
  • 3/4 pound dried lasagna noodles
  • 4 cups whole milk
  • 12 tablespoons (11/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 1/2 pounds portobello mushrooms
  • 1 cup freshly ground Parmesan
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat,
stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and the Italian pasta recipe of lasagne is ready to serve hot....Nice taste...mama mia ! enjoy it !

pasta-tuna-roasted-pepper-salad.

Cheese Tortellini in Light Broth










Another great Italian pasta recipe of soup to try....nice one !
INGREDIENTS
  • 8 cups low-salt chicken broth
  • Freshly ground black pepper
  • 2 (9-ounce) packages refrigerated cheese tortellini
  • 2 tablespoons chopped fresh Italian parsley leaves
INSTRUCTIONS
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7
minutes.
Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

Parmesan Crisps:
  • 1/2 cup grated Parmesan

Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool...and the Italian pasta recipe of tortellini soup is ready for starters...Great taste ! Enjoy!

corkscrew-pasta-with-vegetables

Minestrone Soup with Pasta, Beans and Vegetables










Try this Italian pasta soup recipe.... a nice one for starters !

INGREDIENTS
  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated Parmesan or Romano cheese
  • Basil sprigs, garnish, optional

INSTRUCTIONS
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired...and the amazing Italian pasta soup is ready for starters meal !. Enjoy it with families !

Pasta, Tuna & Roasted Pepper Salad













Try this Italian pasta recipe...a must try !
INGREDIENTS
  • 1 6-ounce can chunk light tuna in water, drained
  • 1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
  • 1/2 cup finely chopped red onion or scallions
  • 2 tablespoons capers, rinsed, coarsely chopped if large
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 small clove garlic, crushed and peeled
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 6 ounces whole-wheat penne or rigatoni (1 3/4 cups)

INSTRUCTIONS
Put a large pot of lightly salted water on to boil. Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.

Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat...and hmmm...mama mia..what a nice pasta ! Enjoy it !
 

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