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Pasta Dishes

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Pasta Vegetable Bake In reply to
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sweet red pepper, diced
1 cup zucchini, diced
1 cup mushrooms, sliced
1 medium tomato, diced
1/4 cup chicken broth
1 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
Salt and pepper
1 (20 ounce) package frozen stuffed shells or manicotti
1/2 cup mozzarella cheese
Heat oil in saucepan. Add onion, garlic, pepper, zucchini, mushrooms and tomato; cook until tender, about 3 minutes.
Stir in chicken broth, tomato sauce and herbs; simmer for 2 minutes, stirring occasionally. Season with salt and pepper to taste.
Coat shallow 2-quart baking dish with nonstick cooking spray. Spread 3/4 cup sauce on bottom of dish. Arrange pasta in dish; cover with remaining sauce. Sprinkle cheese over top. Cover with foil; bake at 400 degrees F for 40 minutes.
Remove from oven and serve.
Makes 4 servings.
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Pasta with Artichokes and Cheese In reply to
1 (6 ounce) jar marinated artichoke hearts, drained
2 cups cooked pasta, any shape
1/4 cup shredded Cheddar cheese
1/8 cup Italian salad dressing
Combine drained artichoke hearts, pasta and cheese in medium bowl. Toss well. Add dressing to pasta mixture. Toss gently. Separate servings into small, airtight containers, and refrigerate.
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Pasta with Bleu Cheese In reply to
12 to 16 ounces dried rigatoni, penne,
rotelle or pasta of choice
1/2 cup crumbled bleu cheese
2 tablespoons freshly-grated Parmesan cheese
2 tablespoons butter (optional)
Freshly-ground black pepper
Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses.
Serve immediately.
Serves 4 to 6.
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Pasta with Broccoli or Cauliflower In reply to
1 pound frozen broccoli or cauliflower
1/4 cup olive oil
Salt and pepper to taste
1/2 pound or more spaghetti
Grated parmesan or Romano cheese
In a large, 6 quart pot, fill halfway with water. Bring water to a boil and add frozen vegetable. Bring back to a boil and cook for 40 to 50 minutes until vegetable is soft.
Add olive oil, salt and pepper to taste, and spaghetti. Cook until pasta is tender and spoon into individual serving bowls. (DO NOT DRAIN.) Top with cheese.
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Pasta with Catfish and Artichokes In reply to
1/2 pound catfish fillets
8 ounces uncooked angel hair pasta
1 sweet red pepper, julienned
1 carrot, julienned
1 zucchini, julienned
3 tablespoons butter or margarine, melted
1 (14 ounce) can artichoke hearts,
drained and cut into quarters
2/3 cup whipping cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Cut catfish fillets into 2-inch strips and set aside.
Cook pasta according to package directions; drain and set aside.
Sauté red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).
Remove vegetables from skillet. Add catfish and sauté until tender.
Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated. Add pasta and cheese; toss gently.
Sprinkle with nutmeg and serve immediately.
Makes about 4 servings.
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Pasta with Chicken and Creamy Basil Sauce In reply to
1 tablespoon olive oil
1 large onion sliced
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1 cup milk
1 teaspoon dried basil
3 ounces cream cheese, cubed
1 (7 ounce) jar roasted red peppers, drained and sliced
into thin strips, optional
12 ounces uncooked fettuccine
1/2 cup grated Parmesan cheese
in a large skillet over medium heat, heat oil and add onions. Cook until onions are lightly browned, about 8 minutes, stirring occasionally. Add chicken and cook 5 minutes, stirring occasionally or until cooked through.
Stir in milk and basil and heat just to a boil. Reduce heat and add cream cheese and roasted peppers, stirring frequently until cream cheese melts and sauce is smooth. Stir in parmesan cheese into sauce mixing well. Toss hot pasta and sauce together.
Cook pasta, and drain.
Makes 6 servings.
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Pasta with Chicken, Sausages and Peppers In reply to
1 pound skinless, boneless chicken thighs
1/2 pound fresh hot or mild Italian sausage links, sliced
2 red, yellow, or green sweet peppers, cut into thin strips
1 medium onion, cut into wedges
1 (16 ounce) can diced tomatoes, undrained
1/2 cup dry red or white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 cup tomato juice or water
3 cups hot cooked pasta
Cut chicken into thin bite-size strips; set aside.
In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings.
In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes.
Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more.
Serve sauce over penne, fettuccine or linguine pasta.
Makes 4 servings.
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Pasta with Chunky Peppers In reply to
1 (9 ounce) package fresh cheese or meat-filled tortellini
2 tablespoons olive oil
4 medium red and/or yellow peppers, cut into 3/4-inch chunks
1 small onion, chopped
1 large clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry white wine or chicken broth
1/4 cup grated Parmesan cheese
Fresh basil (optional garnish)
Cook tortellini according to package directions.
Meanwhile, heat oil in large saucepan over medium-high heat. Add pepper chunks, onion, garlic, basil, salt and pepper; sauté for 5 minutes, stirring occasionally.
Add wine or broth; reduce heat to low. Cover vegetable mixture and simmer for 10 minutes, or until peppers are very soft.
Drain tortellini; toss with pepper sauce. Sprinkle with cheese. Garnish with basil, if desired.
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Pasta with Creamy Basil and Almond Sauce In reply to
250g (1/2 pound) pasta
1 cup fresh basil sprigs, chopped
125g (4 ounces) butter, chopped
2 tablespoons cream
1/3 cup slivered almonds, toasted
Add pasta gradually to large saucepan of boiling water. Boil, uncovered, for about 10 minutes, or until tender; drain.
Return pasta to saucepan; gently stir in basil, butter, cream and almonds. Serves 4 and is DELICIOUS and EASY!
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Pasta with Creamy Zucchini Sauce In reply to
Serves 4
1 pound rotini or shell pasta
1/3 cup oil
1 large minced garlic clove
8 ounces mozzarella cheese, shredded
1/2 cup freshly grated parmesan cheese
1 pound fresh zucchini, scrubbed and coarsely grated
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta in boiling salted water and drain, set aside.
Heat oil in pasta pot over moderate heat and add garlic, cook 1/2 minute. Return pasta to pot and toss to coat with oil/garlic. Add cheeses and toss again. Add remaining ingredients and continue to toss over moderate heat until cheese and moisture from zucchini coat pasta with a light sauce.
Serve immediately with additional cheese if desired.
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Pasta with Garlic In reply to
1 pound spaghetti
2 garlic bulbs (not cloves), peeled and chopped
1/2 pound butter
Salt and pepper
2 to 3 tablespoons dried parsley
Parmesan cheese
Cook Spaghetti according to directions. Melt butter in a medium saucepan. Add garlic and parsley. Heat through but DO NOT BOIL! ( Flavor will go up in steam.) Douse cooked pasta with parmesan cheese and mix thoroughly so that the cheese is melted and adheres to each piece.
Pour garlic butter sauce over pasta and garlic with more parsley, salt and pepper to taste.
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Pasta with Garlic and Oil In reply to
1 pound spaghetti, broken in half
Cooking oil
5 cloves fresh garlic, sliced
2 tablespoons butter
Salt and pepper to taste
Parsley
Parmesan cheese
Cook spaghetti according to directions; drain, reserving 1 cup cooking water. In a small sauce pan, sauté garlic in about 1 1/2 to 2 tablespoons oil, until just starting to brown. Add butter, garlic and oil to cooked pasta and toss. Add salt and pepper to taste. Sprinkle with a little parsley and top servings with grated Parmesan cheese.
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Pasta with Gazpacho Sauce In reply to
Yield: 4 servings
12 ounces tricolor rotelle pasta
1 cup frozen corn kernels
1 medium size red onion, chopped
1 (8 ounce) can tomato sauce
1 cup medium-hot chunky salsa
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro or parsley
1 1/2 cups thinly sliced seedless cucumber slices, halved
1 cup cherry tomatoes, halved
-Bring large pot lightly salted water to boiling. Add pasta; cook 8 minutes, until firm but tender.
Stir in corn and onion. Drain, rinse, then drain again.
Combine tomato sauce, salsa, vinegar and cilantro in a large bowl. Add pasta, cucumber and tomato. Serve at room temperature or cold.
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Pasta with Marinated Tomatoes In reply to
2 large ripe tomatoes, seeded and chopped coarsely
4 oil-packed sun-dried tomatoes, drain and chopped
1 clove garlic, chopped
1/4 cup extra virgin olive oil
1 cup fresh basil. loose packed
1/2 pound pasta, Garganelle or penne
Salt and pepper to taste
Combine fresh and sun-dried tomatoes, garlic, oil, salt and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
Cook pasta. While hot, toss with the marinade mixture. Coarsely chop basil and toss with pasta.
Serve immediately at room temperature.
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Pasta with Maytag Blue and Maytag White Cheddar In reply to
8 ounces Maytag Blue cheese, crumbled
1 1/2 cups Maytag White Cheddar, grated
2 tablespoons extra-virgin olive oil
3/4 pound penne or ziti pasta
1 pound Italian sausage (4-5 links), casings removed
2 large cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
3 pickled Italian hot cherry peppers (from the jar),
cored, seeded, diced
2/3 cup grated Parmesan cheese, divided
Lightly grease an 8 x 11-inch baking dish with olive oil.
In large covered pan, bring 4 quarts salted water to a boil. Add pasta; cook until just tender. Drain well and return to pan.
In large skillet, add 2 tablespoons olive oil and heat. Add sausage; cook until browned, breaking into bite-size pieces as it cooks. Remove from skillet when done. Remove excess oil from skillet. Add garlic and cook until lightly brown. Add tomatoes; cook at rapid simmer, breaking up tomatoes with spoon, until sauce is slightly thickened. Add sausage, diced hot cherry peppers and 1/3 cup Parmesan cheese to tomato sauce. Stir together. Pour over pasta; mix well and pour into baking dish, spreading evenly. Sprinkle with 8 ounces crumbled Maytag Blue Cheese, 1 1/2 cups grated Maytag White Cheddar and 1/3 cup Parmesan cheese.
Preheat broiler, placing rack 6 inches from broiler element. Place baking dish under broiler until cheese melts and browns, checking often to be sure it does not burn. Serve immediately.
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Pasta with Mushrooms, Chianti Style In reply to
Sauce
1 ounce dried porcini mushrooms
2 1/4 cups hot water
5 tablespoons tomato paste
8 ounces cremini mushrooms
1 cup coarsely diced red onion
2 medium cloves garlic, chopped
1/2 cup chopped parsley, divided
2 tablespoons extra virgin olive oil
1/2 cup Chianti or other dry red wine
1/2 to 3/4 teaspoon salt
1/2 teaspoon black pepper
Pasta
5 quarts water
2 teaspoons salt
3/4 pound dried fettuccini
1/2 cup pasta
1 tablespoon unsalted butter (optional)
1/2 cup coarsely shredded Parmesan cheese (optional)
Put the dried porcini mushrooms in a bowl and add 2 1/4 cups hot water. Place a small plate on top to keep mushrooms from floating and set aside 30 minutes. Drain, saving 2 cups liquid.
Rinse mushrooms briefly and press in paper towels to remove excess water. Strain the mushroom liquid through a paper towel-lined sieve. Put tomato paste in a bowl and whisk in a little mushroom liquid until smooth. Then add remaining liquid, mixing well. Set aside.
Trim stems from cremini mushrooms and wipe caps with a damp paper towel. Slice thinly and set aside. Put reconstituted porcini mushrooms, red onion and garlic on a cutting surface and chop together coarsely. Add half of parsley.
Heat olive oil in a 3 1/2 quart pan set on medium heat. Add fresh mushrooms and chopped vegetable mixture; sauté, stirring occasionally, 15 minutes. (Reduce heat slightly as vegetables begin to dry out.)
Add wine and simmer 5 minutes. Pour mushroom-tomato liquid into the pan and season with some salt and pepper. Bring to a boil. Cover and reduce heat to a simmer; cook 30 minutes. Stir sauce occasionally. Uncover and continue at a simmer 20 minutes. Stir in remaining parsley.
Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 teaspoons salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is al dente. Remove 1/2 cup pasta cooking water, then drain.
Transfer pasta to warm bowl and toss with butter if using. Pour sauce over pasta and toss gently. Add cooking water as needed. Toss with cheese and serve.
Yield: 4 servings
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Pasta with Red Clam Sauce In reply to
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (10 ounce) can whole baby clams
1 (28 to 32 ounce) can Italian style tomatoes, cut
2 teaspoons dried parsley
1/2 teaspoon dried basil, crushed
1/2 teaspoon anchovy paste (optional)
Heat oil in a skillet over medium/low heat and cook garlic for 30 seconds. Add black and red pepper and cook for 30 seconds more.
Drain clams, reserving juice and set aside. Add clam juice and undrained tomatoes to skillet. Stir in parsley, basil and anchovies paste if using. Bring to a boil and reduce heat. Simmer uncovered 30 to 35 minutes. Stir in clams and serve over pasta.
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Pasta with Red Pepper Sauce In reply to
Serves 4.
2 or 3 roasted red bell peppers, seeds removed
1 (15 ounce) carton ricotta cheese
1/3 cup grated parmesan cheese
1 large clove garlic
Salt and pepper to taste
1 pound cooked pasta
Process all ingredients, except pasta, in a processor until smooth. Toss with hot cooked pasta.
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Pasta with Sage Sauce In reply to
1/2 cup light cream
1/2 teaspoon sage
1/2 cup butter
1 small bunch broccoli, florets only
1 (8 ounce) package pasta
1/2 cup grated Parmesan cheese
Ground pepper, to taste
3/4 cup grated Parmesan cheese
Heat cream with sage over low heat to reduce liquid slightly, about 5 minutes. Add butter. When melted, add broccoli. Cover and cook.
While preparing broccoli, cook pasta until al dente. Drain and immediately toss with sauce, 1/2 cup Parmesan and pepper. Pass remaining Parmesan cheese.
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Pasta with Smoked Salmon In reply to
Yield: 2 servings
4 ounces fettuccini
1/2 teaspoon chopped garlic
1 tablespoon olive oil
1 (5 1/2 ounce) can smoked salmon
1 cup whipping cream
2 tablespoons grated Swiss cheese
1 teaspoon chopped parsley
1 teaspoon chopped fresh basil
Salt and pepper to taste
Cook pasta in a generous amount of boiling water, drain and rinse in cool water.
Sauté garlic in olive oil and add remaining ingredients. Toss in pasta and cook until sauce thickens slightly, about 1 minute.
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Pasta with Tequila Lime Cream Sauce In reply to
Sauce
1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar
1 1/2 cups plus 2 tablespoons cream
1 shallot, finely minced
3 garlic cloves, minced or pressed
3 tablespoons butter
1 teaspoon cornstarch
Pasta
12 ounces fettuccine pasta
4 green onions, finely chopped
4 diced Roma tomatoes
Optional Ingredients
Grilled chicken, shrimp or salmon
Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup. Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.
Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.
Serve garnished with cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.
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Pasta with Yogurt Sauce In reply to
8 ounces green noodles
2 (8 ounce) cartons plain yogurt (at room temperature)
1 cup small curd cottage cheese (at room temperature)
1/2 cup coarsely chopped scallions
1/2 to 1 clove garlic, minced
2 tablespoons fresh dill weed
1 teaspoon salt
1 tablespoon minced fresh oregano or
1 teaspoon dried oregano
2 tablespoons butter
Cook noodles according to direction on package, drain and keep hot.
Combine yogurt, cottage cheese, onion, garlic and seasonings. Purée in a blender or food processor. Heat slightly. Toss noodles with butter and then with yogurt-cheese mixture.
Serve immediately.
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Pastitsio (Baked Macaroni — Greek) In reply to
1 pound macaroni
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
1 medium onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper
Sauce
4 cups warm milk
5 eggs
6 tablespoons flour
3/4 cup (1 1/2 sticks) butter
Cook macaroni (but not well done) in boiling, salted water and drain. Sauté onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done.
Melt butter; pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.
For the Sauce, boil 3 cups of the milk with 3/4 cup butter. Add flour to remaining 1 cup milk and blend well. Add flour mixture to boiling butter and milk. Thicken and cool.
After this has cooled, add 5 beaten eggs, or drop small amounts of the milk mixture into the eggs while stirring constantly. Once the egg mixture gets warm to hot, add the remaining milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.
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Penne from Heaven In reply to
1 pound dried penne
1 (28 ounce) can crushed tomatoes
1 cup heavy whipping cream
10 ounces white mushrooms, thinly sliced
2 cups (8 ounces) grated fontina cheese
2 teaspoons salt
Pepper to taste
1 cup ricotta cheese
Preheat oven to 450 degrees F. Lightly grease a 13 x 9-inch casserole dish.
Fill an 8-quart pot two-thirds full of water and bring it to a boil over high heat. Add the penne and boil until it is cooked through.
Meanwhile, combine the tomatoes, cream, mushrooms, fontina, salt and pepper in a large bowl. Drain the pasta, combine it with the tomato mixture, and toss gently. Scrape the mixture into the casserole dish with a rubber spatula. Spoon the ricotta over the top (it doesn't need to be an even layer). Bake on the center rack of the oven for 15 minutes, until the sauce is bubbling. Remove from the oven and let cool a few minutes before serving.
Serves 6.
Serve this pasta with fresh steamed vegetables and a salad.
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Penne Vodka In reply to
1 pound penne
2 large cloves garlic
2 tablespoons olive oil or butter
2 cups tomato puree or canned crushed tomatoes
1/4 cup vodka
Salt to taste
Hot red pepper flakes to taste
1/2 cup heavy cream
For the penne, bring at least 4 quarts of water to a boil with at least 1 heaping tablespoon of salt.
Meanwhile, over medium-low heat, cook the garlic in the olive oil for about 2 minutes, until soft but not browned.
Add the tomato puree and the vodka. Bring to a simmer and let simmer briskly for 3 minutes. (This cooks off the alcohol.) Season to taste with salt and hot pepper flakes, over-seasoning slightly to account for the cream that will be added.
Put the penne to cook and while it is boiling, add the cream to the tomato sauce and simmer 2 or 3 minutes. Drain the pasta well, toss with the sauce and serve immediately.
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