Pasta Party

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Mar 17, 2001

Here's a great collection of nifty pasta recipes!

SHRIMP SCAMPI

INGREDIENTS:

3 tbsp butter or margarine
3 tbsp olive oil
2 tsp garlic powder
2 tsp seasoning salt
1/2 lb. shrimp (peeled, cleaned)
8 oz. linguine noodles

DIRECTIONS:

Blend together first four ingredients. Add raw shrimp (peeled, cleaned). Cook about 5 minutes on medium heat Until shrimp are done. Pour liquid over 8-oz. cooked linguine noodles and mix lightly. Place shrimp on top.

Serve with a tossed salad for a complete meal.

FETTUCCINE ALFREDO

INGREDIENTS:

1 pkg. (12 oz.) fettuccine
1 stick (1/2 cup) butter or margarine
2/3 cup sour cream
1/2 cup Parmesan cheese (grated)
1 egg yolk slightly beaten

DIRECTIONS:

While cooking pasta according to package directions, melt butter in medium saucepan. Remove saucepan from heat and slowly stir in Parmesan cheese, sour cream and egg yolk. Mix sauce with drained pasta and toss to thoroughly coat.

Note: Can add cooked vegetables (peas, broccoli, carrots) and/or shrimp or chicken.

FAST FAMILY LASAGNE

INGREDIENTS:

2 containers (15 oz.) cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese (divided)
2 eggs
2 jars (26 oz. ea.) pasta sauce (I prefer Prego or Ragu)
12 pieces of uncooked lasagne

DIRECTIONS:

Combine cottage cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs.

In a 13x9 baking dish, spread 1 cup pasta sauce. Layer 4 uncooked lasagne pieces, 1 cup sauce, ½ cheese mixture; repeat. Cover with foil and bake for 1 hour at 375 degrees. Remove foil, sprinkle with remaining cheeses and bake uncovered for 10 minutes. Let stand 5-10 minutes and serve.

NOTE: Can also add 1 lb. ground beef (cooked) to sauce.

ARTICHOKE SAUCE WITH LINGUINE

INGREDIENTS:

1/2 cup olive oil
1/2 cup butter
2 tbsp. Flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts - drained and chopped
1/4 cup lemon juice
1/4cup fresh Parmesan cheese
Linguini, and garnish with capers, sliced black olives and parsley

DIRECTIONS:

Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts (chopped), lemon juice and cheese. Continue cooking until flavor blends - about five minutes. Add capers and parsley. Top the pasta dishes with small, sliced black olives.

Cook linguini according to package instructions, add 1 tbsp. olive oil and 2 tsp. salt. Drain pasta and immediately toss with artichoke sauce. Compliments of Greenfield B&B Inn - http://www.greenfieldinn.com

Courtesy of The Country Inn Registry: http://www.countryinnregistry.com

PASTA E FAGIOLI
A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.

INGREDIENTS:

4 tablespoons olive oil
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled

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