Linguineparmesan Recipes

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

Steps:

• Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
• Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
• In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
• Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
• Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

Steps:

• Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
• Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
• Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

Steps:

• Cook the pasta in boiling water to the desired degree of doneness.
• Drain, but do not rinse.
• Return to the pot.
• Toss in the remaining ingredients and warm over low heat until the butter and cheese melts (about 1 minute).
• Serve immediately as a side dish or entrée.

Steps:

• Cook noodles according to package directions until al dente. Drain but DO NOT rinse.
• In a medium sized skillet, heat 1 tbsp olive oil over medium-low heat.
• Add onions and cook until translucent and tender (about 10 min). Stir in the parsley, basil, thyme, and oregano.
• Turn the pasta into a large serving bowl and add the onion/herb mixture. Season with salt and pepper.
• Drizzle the rest of the olive oil generously over the entire dish and toss with the parmesan cheese until all is well combined.
• Serve immediately.

Steps:

• Cook the linguine according to pack instructions.
• Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl.
• Drain the pasta and toss with the sauce.
• Scatter over extra parsley or parmesan, if you like.

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
• Bring cream and butter to simmer in heavy large skillet over medium-high heat. Mix in lemon juice and peel. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency. Add cheese; toss to blend. Season with salt and pepper.