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Angel Hair Pasta with Lemon & Garlic

June 15, 2009 by Firehouse Chef  
Filed under Easy, Easy Pasta Recipes, Main Course, Pasta, Supper

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angel_hair_pasta_with_lemon_garlic Angel Hair Pasta with Lemon & Garlic - The very small, thin angel hair, is so fine and light, we did not add sauce. Instead we added fresh, chopped tomato and garlic, with a hint of fresh squeezed lemon juice, and tossed it all with olive oil. So light and delicious, this best garlic pasta yet very satisfying.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Pasta, Vegetables
Difficulty Level: 2

Ingredients to make Angel Hair Pasta with Lemon & Garlic

1 ts Olive oil
2 Garlic cloves, peel & mince
1/2 c Dry white wine
1/4 c Freshly squeezed lemon juice
1 c Chopped tomato (1 medium)
4 oz Spinach angel hair pasta
4 oz Semolina angel hair pasta
1/4 c Chopped fresh basil
2 tb Freshly grated Parmesan
Ground black pepper to taste

Directions to make Angel Hair Pasta with Lemon & Garlic

Step 1:Bring a large pot of water to a boil over high heat and maintain at a boil.
Step 2:Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Step 3:Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

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Simple Pasta Salad

June 15, 2009 by Firehouse Chef  
Filed under Easy, Easy Pasta Recipes, Pasta, Salad, Side Dish, Snack

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  Simple Pasta Salad - This homestyle, whole wheat pasta salad, has the added goodness and flavor of colorful, crisp veggies. The dressing is made with oil and vinegar with a dash of ground mustard to intensify the flavor of this incredible pasta salad.

Prep Time: 5-10 mins
Cook Time: 10 mins
Servings: 4-6
Main Ingredient: Pasta, Garden Vegetables
Difficulty Level: 1

Ingredients to make Simple Pasta Salad

DRESSING:
1/3 c White wine vinegar
1 tb Olive oil, extra light
1 ts Dill weed
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper

SALAD:
5 oz (2 cups) whole wheat rotini pasta
1 c Sliced carrots
1 c Cut 1inch,fresh green beans
1/2 c Red bell pepper strips
4 Green onions, sliced (1/2c)
8 Cherry tomatoes, quartered
1/2 c Sliced cucumber
3 oz (1/2 c) cubed low fat mozarella cheese

Directions to make Simple Pasta Salad

Step 1:In a jar, combine all dressing ingredients, and shake well.
Step 2:Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.
Step 3:In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently.

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Pasta with Creamy Garlic Mushroom Sauce

June 13, 2009 by Firehouse Chef  
Filed under Easy, Easy Pasta Recipes, Main Course, Pasta, Supper

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  Pasta with Creamy Garlic Mushroom Sauce - Calling all garlic pasta lovers! Allow us to introduce you to your new favotrite dish. Tender, fresh mushrooms, delicious tasting and smelling garlic and onions, simmered in the richest, creamiest sauce you’ve ever made.

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Vegetable, Sauce, Pasta
Difficulty Level: 2

Ingredients to make Pasta with Creamy Garlic Mushroom Sauce

2 c Morel mushrooms
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots,OR Onions
1/2 ts Salt
1/4 c Sherry or Madeira
1/4 c Brandy
1/2 c Whipping cream
12 oz Fresh pasta,OR 8 oz Dried Pasta

Directions to make Pasta with Creamy Garlic Mushroom Sauce

Step 1:WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
Step 2:Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms.

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Quick Veg Stir Fry over Noodles

June 4, 2009 by Firehouse Chef  
Filed under Easy, Main Course, Pasta, Pasta Video, Supper

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Quick Veg Stir Fry over Noodles - If you love stir fries then this just became your new “must try” Cooked stove top in five to ten minutes, and served over pasta, they don’t get much quicker than that! They also don’t get much better for you.

 

How To Make Quick Veg Stir Fry over Noodles Video

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Weeknight Pasta Florentine

June 3, 2009 by Firehouse Chef  
Filed under Baked, Easy Pasta Recipes, Main Course, Pasta, Supper

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pasta Weeknight Pasta Florentine - There is nothing like a good pasta florentine, and we think this one is the “BEST”. The incredibly colorful array of veggies are not just pleasing to the eye, they are very good for you! Baked to help the cheese melt all the way through.

Prep Time: 10 mins
Cook Time: 25 mins
Main Ingredient: Garden Vegetables
Difficulty Level: 2

Ingredients to make Weeknight Pasta Florentine

8 ounces pasta
1 medium zucchini,cut into thin strips
1 medium red pepper,cut into strips
1/2 pound mushrooms,sliced
1/2 cup scallions,chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1/4 cup grated Parmesan cheese

Directions to make Weeknight Pasta Florentine

Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.
Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.
Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.
Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.

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