Pasta

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Pasta

Mushroom Pasta

An incredible way to use mushrooms in a meal – in a mushroom pasta! The tastiness of this pasta lies in the mushrooms you use because it’s all about the mushrooms. This pasta is made the proper Italian way so even though it’s only made with 6 ingredients, it’s saucy and juicy and so incredibly tasty!

Pasta

French Onion One-Pot Pasta

Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.

Pasta

Avocado Pesto with Zucchini Pasta

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Avocado Pesto with Zucchini Pasta
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (optional)
Instructions
  1. Make zucchini noodles using a spiralizer.
  2. Mash avocado in a small bowl and mix in pesto until smooth.
  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Watch the recipe video here:

Zoodles with Chicken & Avocado Pesto: https://trib.al/TS4ksLE

Posted by Allrecipes on Sunday, May 26, 2019

Pasta

One-Pot Basil Pasta

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One-Pot Basil Pasta
One-Pot Basil Pasta recipe.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¼ onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ cup baby plum tomato, halved or regular tomatoes chopped into small bits (100 g)
  • ⅓ cup fresh basil, chopped, plus a few sprigs to decorate (15 g)
  • ⅓ cup fresh parsley, chopped (15 g)
  • 5 oz linguine, or spaghetti (150 g)
  • salt, to taste
  • pepper, to taste
  • 1 pinch crushed chillies
  • 2 tablespoons olive oil
  • 2 ½ cups cold water (600 mL)
  • parmesan cheese, to garnish
Instructions
  1. Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough.
  2. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
  3. Enjoy!

Watch the recipe video here:

One-Pot Basil Pasta ?FULL RECIPE: https://tasty.co/recipe/one-pot-basil-pasta

Posted by Proper Tasty on Thursday, July 4, 2019

Pasta

Instant Pot Parmesan Lemon Pasta

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Instant Pot Parmesan Lemon Pasta
With the addition of chicken, this dish can also pack a protein punch.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • 2½ cups chicken (or vegetable) broth
  • Zest of one lemon
  • 1 tbsp + 2 tbsp lemon juice, divided
  • 8 oz fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • ¾ cup half and half
  • Salt and white pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz grilled chicken, sliced and warmed (optional)
  • 1 tbsp finely chopped parsley and additional parmesan for serving
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  3. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir, breaking up any pasta clumps and allow to cool slightly.
  9. Add parmesan cheese, half-and-half, and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.

Watch the recipe video here:

With the addition of chicken, this dish can also pack a protein punch.FULL RECIPE: http://chopsecrets.com/instant-pot-parmesan-lemon-pasta/

Posted by Chop Secrets on Friday, December 28, 2018

Pasta

Baked Shrimp Scampi Linguine Pasta

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Baked Shrimp Scampi Linguine Pasta
Baked Shrimp Scampi Linguine Pasta recipe.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 lb shrimp, peeled and deveined (500 g)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon red chili flakes
  • 3 cloves garlic, minced
  • 6 oz butter, melted (180 g)
  • 1 tablespoon lemon juice
  • ½ cup white wine (120 mL)
  • 8 oz linguine (250 g)
  • fresh parsley, to garnish
  • red chili flakes, to garnish
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
  3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
  4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
  5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
  6. Garnish with chopped Italian parsley.
  7. Enjoy!

Watch the recipe video here:

Baked Shrimp Linguine Scampi ?FULL RECIPE: https://tasty.co/recipe/baked-shrimp-scampi-linguine

Posted by Proper Tasty on Friday, November 30, 2018

Pasta

Cajun Chicken Pasta

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Cajun Chicken Pasta
Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman - Ree Drummond!)
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 pound fettuccine
  • About 3 teaspoons Cajun spice mix
  • 3 whole boneless, skinless chicken breasts, cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 whole green bell pepper, seeded and sliced
  • 1 whole red bell pepper, seeded and sliced
  • ½ large red onion, sliced
  • Salt
  • 4 whole Roma tomatoes, diced
  • 2 cups low-sodium chicken broth
  • ½ cup white wine
  • 1 cup heavy cream
  • Cayenne pepper, for sprinkling
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
  2. Sprinkle 1½ teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
  3. With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
  4. Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
  5. Top with chopped fresh parsley and chow down!

Watch the recipe video here:

How to Make Ree's Cajun Chicken Pasta

Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Tuesday, March 20, 2018

Pasta

Sour Cream Pasta With Herb Roasted Turkey

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Sour Cream Pasta With Herb Roasted Turkey
Find out more delicious ways to include Daisy Sour Cream into your at home recipes!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Roasted Turkey
  • 1 boneless turkey breast (about 2 pounds)
  • 1 tablespoon olive oil
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons minced rosemary
  • 2 teaspoons minced thyme
Sauce
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Daisy sour cream
  • 1 pound uncooked linguine
  • Fresh parmesan cheese, for garnish
Instructions
  1. 1. Preheat oven to 400ºF. Place turkey breast on a sheet tray and rub with the olive oil, salt, pepper, rosemary, thyme. Roast turkey for about 1 hour and 5 minutes, or until internal temperature reaches 165º. Remove from oven and let rest.
  2. 2. After it’s rested for 15–20 minutes, lightly shred it with two forks to produce large strands of turkey.
  3. 3. In a saucepan, heat olive oil. Add garlic, rosemary, and thyme and let simmer for 2 minutes. Stir in milk and bring to a simmer. Let simmer for 2–3 minutes, then pour into pasta serving bowl.
  4. Bring a large pot of salted water to boil, then cook linguine according to package instructions. A couple minutes before the pasta is done, whisk sour cream into the milk sauce. Once pasta is done cooking, drain it and add it to the sauce, along with the turkey. Toss the pasta all together until completely coated in sauce. Garnish with grated parmesan and extra herbs.

Watch the recipe video here:

Sour Cream Pasta with Herb Roasted Turkey

Sour Cream Pasta with Herb Roasted TurkeyFind out more delicious ways to include Daisy Sour Cream into your at home recipes! https://daisybrand.com/recipes-sour-cream-cottage-cheese

Posted by Tasty on Wednesday, November 15, 2017