FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
SIMPLE PASTA WITH PARMESAN
Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.
Provided by 3KillerBs
Categories Toddler Friendly
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
- Dot pasta with butter or drizzle with olive oil.
- Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.
- Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
- Serve, passing the pepper grinder at the table.
- You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.
QUICK AND EASY PARMESAN NOODLES
This is a quick easy recipe using any shape pasta, cream (or half-and-half), garlic, butter, and Parmesan cheese. It is very satisfying and the kids love it! Can add cut up veggies or diced chicken or ham to make more of a complete meal.
Provided by MSABBYK
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
- Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.
Nutrition Facts : Calories 467 calories, Carbohydrate 42.7 g, Cholesterol 90.3 mg, Fat 28.3 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 17.1 g, Sodium 227.4 mg, Sugar 2 g
FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
NIF'S SIMPLE PARMESAN PAPPARDELLE PASTA
A super easy pasta side dish that I threw together to have with dinner tonight. I frequently add bouillon to pasta water because it adds a terrific flavour. Knorr's liquid bouillon is the best flavour I have found for this purpose. Enjoy!
Provided by Nif_H
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add chicken boullion to water and cook pappardelle as directed. Strain.
- Put pasta back into warm pot and toss with butter, parsley and parmesan.
- Salt and pepper to taste.
Nutrition Facts : Calories 317.9, Fat 10.2, SaturatedFat 6, Cholesterol 26.3, Sodium 277.6, Carbohydrate 43.3, Fiber 1.9, Sugar 1.7, Protein 12.4
NIF'S BAKED PASTA WITH SHRIMP AND CHICKEN
Yum! This creamy casserole is delicious and very easy to make. Don't like shrimp or chicken? Just double up on the other one. Enjoy!
Provided by Nif_H
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta as directed.
- Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink.
- Add mushrooms and saute for 1 minute.
- Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta.
- Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan.
- Bake uncovered at 350F for 30 minutes, until heated through.
Nutrition Facts : Calories 472.6, Fat 8.2, SaturatedFat 3.1, Cholesterol 106.8, Sodium 360.6, Carbohydrate 62.5, Fiber 3.7, Sugar 4.3, Protein 35.5
NIF'S QUICK AND TASTY PARMESAN CHICKEN
A quick dish to put together on a busy night. Normally I would dredge the chicken in flour first, but it worked out just fine. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Pound the chicken breasts to an even thickness with the side of a mallet.
- Mix milk and garlic powder together in a shallow dish.
- Mix breadcrumbs, Parmesan cheese and paprika in a separate shallow dish; add salt and pepper to taste.
- Heat frying pan on medium heat and add oil.
- Coat the chicken in milk and press into the breadcrumb mixture.
- Brown both sides of the chicken in the hot pan, about 4 to 5 minutes on each side.
- Place chicken on a baking sheet.
- Bake until cooked through, about 20 minutes.
Nutrition Facts : Calories 346.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 90.8, Sodium 541, Carbohydrate 21.8, Fiber 1.4, Sugar 1.8, Protein 34.6
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
NIF'S PASTA AND SHRIMP
A delicious and easy pasta dish that you can substitute chicken for the shrimp if you are not a fan. You can also use a different shape of pasta, but linguine is nice. The optional ingredients are really good but you can omit if you can't stand a little heat. If I use all those ingredients, I find it a little hot, so I add about 1/2 cup half and half cream. I tried to keep it healthy here though! Enjoy!
Provided by Nif_H
Categories Healthy
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick pan and saute garlic and onion until soft.
- Add dried chili peppers and shrimp. Stir until shrimp is almost cooked. Add wine and pasta to pan. Toss.
- Add remaining ingredients and heat through.
- Serve immediately.
Nutrition Facts : Calories 564.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 142.9, Sodium 651.5, Carbohydrate 89.5, Fiber 4.1, Sugar 4.2, Protein 30.7
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