While I usually don't post here on weekends, today just seemed like the perfect morning to post. Here are six yummy recipes perfect for a Pasta Party, including Creamy Zucchini Fettuccine and Baked Ziti. Enjoy!
FRESH VEGGIE PASTA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. thin spaghetti or angel hair pasta
4 medium tomatoes, chopped
1/2 small white onion, finely chopped
1 lb. shelled edamame, steamed
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg
SPAGHETTI WITH EGGS
This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
3 cups tomato sauce
4 Tbsp. butter
1 medium onion, peeled
6 large hardboiled eggs, peeled
1 lb. spaghetti
Grated Romano cheese
Instructions
In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.
Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg
SPAGHETTINI WITH MUSHROOMS, GARLIC & OIL
This is from FamilyTime, and begins, “Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.”
Serves: 4; Prep Time: 5 minutes; Cook Time: 9 minutes
To view this online, click here.
Ingredients
1/2 cup olive oil
3 garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
Directions
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Note: The Baked Ziti can be found in my e-cookbook, Off the Wall Cookbook.
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
