Recipe of the Day October 27 - Pasta!

15 years ago

Angel Hair Pasta with Lemon and Chicken

SUBMITTED BY: Buitoni, courtesy of meals.com

"The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed green salad."

________________________________________

PREP TIME 10 Min

COOK TIME 5 Min

READY IN 15 Min

INGREDIENTS

Â 1 (9 ounce) package BUITONIÂ® Refrigerated Angel Hair Pasta (or any quality angel hair pasts)

Â 1 1/2 cups cubed cooked chicken

Â 1/3 cup butter, melted

Â 2 tablespoons lemon juice

Â 2 tablespoons chopped fresh parsley

Â 1/4 teaspoon marjoram

Â 1/4 teaspoon garlic powder

DIRECTIONS

1. Prepare pasta according to package directions.

2. Toss pasta with chicken, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

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Comments (4)

kathleenca
15 years ago
Boy, that sounds good, luckygardnr! Lemon is a favorite flavor of mine - I'm going to make it this weekend. Thanks!
nodakgal
15 years ago
We had this last summer while it was still hot. I loved it! DH isn't as fond of pasta as I am and said it was "ok". LOL

Quick Campanelle with Peas and Artichokes
Ingredients
a.. 8 ounces dried campanelle, radiatore or rotini pasta
b.. 1 cup frozen peas
c.. 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely
chopped
d.. 2 cloves garlic, minced
e.. 1/2 cup chopped fresh tomato
f.. 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
g.. 1 tablespoon extra virgin olive oil
h.. 2 tablespoons lemon juice
i.. 1/8 teaspoon ground black pepper
j.. 1/4 cup black forest ham, cut in slivers
k.. Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
Cook pasta according to package directions, adding frozen peas, frozen
artichoke hearts (if using), and minced garlic the last 3 minutes of cooking
time. Drain, reserving 1/4 cup of the pasta water.

In a large serving bowl toss together drained pasta mixture, the pasta
water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino
Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham
and, if desired, additional shredded cheese
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These are three of my all time favourite pasta dishes. The Penne is served at our favourite Italian restaurant and is remarkably good for being so simple. Gina's Lemon Scampi is often on our menu. So easy and fast but oh so good! The Puttanesca is for nights I'm feeling naughty. I usually serve it with chicken or veal Parmesan. Penne Calabrese 2 pound Italian sausage -- Sliced In 1/4 Inch PiECES 4 cups plum tomatoes -- Peeled And crushed 1 sweet red pepper -- sliced 1 sweet yellow pepper -- sliced 1 jalapeno -- sliced thinly 1 1/2 pound penne olive oil Grated Parmesan Combine all ingredients except olive oil and penne. Cook over low heat for 2 - 3 hours. Cook the penne and drain, toss with the olive oil. Toss penne with the sauce and serve with gated Parmesan. Lemon Linguine With Scampi (Gina) Vegetable oil 1 TBSP kosher salt plus 1/2 teaspoons 3/4 lb linguine 3 TBSP unsalted butter 2 1/2 TBSP good olive oil 1 1/2 TBSP minced garlic (4 cloves) 1 lb large shrimp (about 16 shrimp) -- peeled 1/4 tsp freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon -- zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon -- thinly sliced in half-rounds 1/8 tsp hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Pasta Puttanesca 1 pound spaghetti or linguine 2 Cans best grade Italian plum tomatoes 1/4 cup best quality olive oil 1 teaspoon oregano 1/8 teaspoon red pepper flakes (or to taste) 1/2 cup black olives, Sliced 1/4 cup capers, drained 4 garlic cloves, minced 8 anchovy fillets , chopped coarsely (or less) 1/2 cup Italian parsley, chopped Drain the tomatoes and cut in half. Combine the tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and add all remaining ingredients except pasta, stirring as you add. Reduce heat and simmer until the sauce has reached a consistency you like. Meanwhile bring 4 quarts salted water to the boil. Cook pasta until tender but still firm. Drain and toss with sauce. Serve immediately with fresh grated parmesan.
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More good stuff. Thank you everyone. Blizlady, Not sure what the origins of this salad is but my beloved Mom made it for as far back as I can remember; I think my my Grandmother made it too. This is a very basic recipe that highlights the freshness of the ingredients. You may be disappointed to learn that it doesn't call for mayo, but I urge you to give it a try. The flavors are fresh and bright. It is not Christmas Eve without it and everyone looks forward to it. The measurements are only a guess, it really is done to taste. Mom's Shrimp Salad 3-4 lbs jumbo boiled shrimp*, cut into 4 pieces crosswise. 4-5 stalks celery, sliced about 1/4" thick (on a slight bias). Cut the wider part of the stalk into two pieces lengthwise before slicing. 2-3 garlic cloves, minced (I used a garlic press) Juice of 1 - 1 1/2 lemons Good quality extra virgin olive oil Kosher salt Toss shrimp, celery, garlic together. Add lemon juice and drizzle a few tablespoons olive oil. Lightly salt,toss. Serve chilled or room temp. *I buy the 4lb bags of shrimo at Costco, the ones that are by the fresh fish and sometimes sold at the kiosk. They are already deveined and cleaned; one only has to defrost (I defrost them in cool water) and remove the shells. To a pot of water I add lemon slices, pepper corns, bayleaf, and any other herb or spice I feel like including (coriander is good too). Once at a boil, I add some salt. Add shrimp and wait until pot returns to a boil. Check for doneness every so often. Once done, drain in colander and rinse with cold water. To trim shrimp, remove the 'beard' (its the overcooked flap of overcooked shrimp where the head was), and pull off the strips that looked ragged along each side of the slit. The cats are treated to these scraps. Sue
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FlamingO in AR
15 years ago
We LOVE this pasta salad, served on a bed of good lettuce, it's a meal.

Pasta Salad

12 oz. three color pasta, the corkscrew kind, cooked and drained
1 package of frozen veggies-broccoli, carrots and water chestnuts, slightly thawed under running water (or just mix into hot pasta)
1 cup of black olives, sliced
1 cup of mozzarella, cubed, small
1 pint of cherry tomatoes, halved
1 small package of pepperoni slices

Dressing- 1/2 cup olive oil, 1/3 cup lemon juice, 2 tsp dijon mustard, 3 cloves garlic, minced, 1/2 tsp salt, 1/2 tsp pepper. (I usually double up on the dressing, it absorbs.)

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gwanny2three
15 years ago
I've posted this before....we love this one!

Spaghetti with smothered onions
2 tablespoons butter with 2 tablespoons extra virgin olive oil
1 1/2 pounds onion, sliced very thin, about 6 cups
Salt
Black pepper
1/2 cup dry white wine
2 tablespoon chopped parsley
1/3 cup freshly grated parmigiano reggiano cheese ( I just use fresh parmesan cheese)
1 to 1 1/2 pounds pasta

1. Put the butter and olive oil, and the onions with some salt in a large sautÃ© pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft.
1. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
2. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat.
  Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta.
3. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

Recipe of the Day October 27 - Pasta!

Comments (4)

kathleenca

nodakgal

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FlamingO in AR

gwanny2three

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