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About this blog

A collection of Pasta Recipes

Entries in this blog

 

Spicy Texas Breakfast Casserole

Serves 8









Ingredients: 1 lb. Medium Egg Noodles <LI>3/4 lb. mild sausage <LI>1 small onion, chopped <LI>1 small red bell pepper, chopped <LI>1 16oz. can diced tomatoes, drained <LI>1/4 cup egg substitute, slightly beaten <LI>1/8 tsp. pepper <LI>1 tsp. chili pepper <LI>1 can low-fat cream of mushroom soup, mixed with one can of water <LI>2 cups low-fat cheddar cheese picante sauce Method: Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to 9x13 pan. Sprinkle top with cheese. Bake in preheated 350 degree oven for 20 minutes or until cheese is melted. Serve topped with picante sauce Each Serving Provides: 473 Calories 24 g Protein 46 g Carbohydrates 20 g Fat 100 mg Cholesterol 798 mg Sodium Calories from Fat: 39%

Suresh Hinduja

Suresh Hinduja

 

Sesame-Soy Pasta and Vegetables

Serves 4









Ingredients: 8 oz. Medium or Wide Egg Noodles, uncooked <LI>2 13 1/4-oz. cans low-sodium chicken broth <LI>2 cups small broccoli florets <LI>1 cup sliced fresh mushrooms <LI>2 medium carrots, thinly sliced diagonally <LI>2 tbsp. low-sodium soy sauce <LI>1 tbsp. cornstarch <LI>1 tbsp. sesame oil <LI>2 tsp. sugar <LI>1/4 tsp. hot red pepper flakes Method: In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately. Each Serving Provides: 315 Calories 12.1 g Protein 52.2 g Carbohydrates 7.1 g Fat 53.2 mg Cholesterol 917 mg Sodium Calories from Fat 20%

Suresh Hinduja

Suresh Hinduja

 

Layered Picnic Pasta Salad

Serves 6









Ingredients: 12 oz. Bow Ties or other medium pasta shape <LI>1/2 cup vinaigrette salad dressing <LI>1 cup frozen green peas, thawed <LI>3 plum tomatoes, sliced <LI>1 cup fresh mushrooms, sliced <LI>2 oz. proscuitto, thinly sliced <LI>2 tbsp. fresh basil, chopped <LI>3 tbsp. parmesan cheese, freshly grated Method: Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing. Each Serving Provides: 466 Calories 16 g Protein 72 g Carbohydrates 14 g Fat 7 mg Cholesterol 380 mg Sodium 38 mcg Folate Calories from Fat: 26%

Suresh Hinduja

Suresh Hinduja

 

Creamy Mushroom-Asparagus Pasta Toss

Serves 4









Ingredients: 8 oz. Bow Ties, Ziti or other medium pasta shape, uncooked <LI>4 cups sliced button mushrooms <LI>1 1/2 tbsp. all-purpose flour <LI>1 1/2 cups skim or 1% milk <LI>2 tbsp. Dijon-style mustard <LI>1 bunch (about 10 oz.) asparagus, trimmed and cut into 1-inch pieces <LI>Salt and freshly ground black pepper Method: Cook pasta according to package directions; two minutes before the pasta is done add asparagus. While pasta is cooking, coat a 10-inch skillet with cooking spray; place over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally. Reduce heat to medium. Sprinkle flour over mushrooms; continue cooking 1 minute, stirring constantly. Add milk and mustard; simmer about 2 minutes or until sauce thickens. Drain pasta and asparagus; return to pot. Add mushroo ixture; toss to coat. Season with salt and pepper to taste. Serve immediately Each Serving Provides: 410 Calories 18 g Protein 78 g Carbohydrates 3.5 g Fat 1.0 g Unsaturated Fat 5 mg Cholesterol 240 mg Sodium Calories from Fat 8%

Suresh Hinduja

Suresh Hinduja

 

Flash Primavera

Serves 6









Ingredients: 1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked <LI>1 head broccoli or cauliflower, cut into small florets <LI>1 tbsp. cornstarch <LI>1/4 cup water <LI>3 cloves garlic, minced <LI>1 15 1/2-oz. can low-sodium chicken broth <LI>1 10-oz. package frozen mixed vegetables <LI>1 10-oz. package frozen chopped spinach, thawed <LI>Salt and pepper to taste <LI>1 cup grated Parmesan cheese Method: Prepare pasta according to package directions. Three minutes before the pasta is done, stir in the broccoli or cauliflower. Drain pasta and vegetables and transfer to a large bowl. In a small bowl, dissolve the cornstarch in 1/4 cup of water. Put the garlic in a large saucepan with chicken broth. Simmer over medium heat for 3 minutes. Whisk in the cornstarch. Stir in the mixed vegetables and spinach and cook until hot, about 5 minutes. Toss the sauce and vegetables with the pasta, season with salt and pepper and sprinkle with Parmesan cheese and serve. Each Serving Provides: 676 Calories 30 g Protein 121 g Carbohydrates 8.2 g Fat 13.9 mg Cholesterol 290 mg Sodium Calories from Fat 11%

Suresh Hinduja

Suresh Hinduja

 

Capellini Orange Almondine

Serves 6 to 8









Ingredients: 1 pound Angel Hair (Capellini) or your favorite long, thin pasta shape, uncooked <LI>2 tbsp. margarine, divided <LI>1/2 cup orange spreadable fruit or orange marmalade <LI>1/4 cup whole milk <LI>1 6-oz. can mandarin oranges, drained <LI>1/2 cup almonds, toasted <LI>Cinnamon, for sprinkling Method: Prepare pasta according to package directions, drain. In a sauce pan, melt 1 tablespoon margarine and orange fruit spread. Toss with pasta. Brown almonds in 1 tablespoon margarine. Add milk mandarin oranges and toasted almonds to pasta mixture. Blend well, divide among dessert plates and sprinkle with cinnamon and serve. Each Serving Provides: 394 Calories 10.9 g Protein 70.1 g Carbohydrates 8.4 g Fat 1.19 mg Cholesterol 39.9 mg Sodium Calories from Fat 19%

Suresh Hinduja

Suresh Hinduja

 

Cheesy Baked Ziti

Serves 8









Ingredients: 1 pound Ziti, Rigatoni, Mostaccioli or other medium pasta shape, uncooked <LI>Vegetable oil cooking spray <LI>1 onion, chopped (about 1 cup) <LI>2 garlic cloves, minced <LI>1 14.5-oz. can low-sodium diced tomatoes, drained <LI>1 15-oz. container low-fat ricotta cheese <LI>2 cups shredded low-fat mozzarella cheese <LI>1/4 cup grated Parmesan cheese <LI>1/2 cup sk lk <LI>1/3 cup chopped Italian parsley <LI>1/3 cup chopped fresh basil (or 1 tbsp. dried) <LI>1/2 tsp. black pepper <LI>1/4 tsp. salt Method: Prepare pasta according to package directions. Drain and set aside in large bowl.Preheat the oven to 400° F.Spray a non-stick skillet with vegetable oil cooking spray. Heat oil over medium heat. Add onions and sauté until tender, about 5 minutes. Add garlic and sauté 1 more minute. Remove from heat. Stir in tomatoes.Place ricotta cheese, 1 1/2 cups of the mozzarella cheese, 2 tbsp. of the Parmesan cheese and milk in a food processor or blender. Process until smooth.Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta. Toss well to combine.Spray a 2 1/2 to 3 quart (an 8 or 9 x 12-inch oblong dish works well) baking dish with vegetable spray. Spoon the pasta mixture into the dish. Sprinkle with remaining 1/2 cup mozzarella and 2 tbsp. Parmesan cheeses.Bake at 400° F for 20 minutes, or until lightly browned.Each Serving Provides: 590 Calories 30 g Protein 90 g Carbohydrates 12 g Fat 7 g Saturated Fat 35 mg Cholesterol 360 mg Sodium Calories from Fat 19%

Suresh Hinduja

Suresh Hinduja

 

Linguine with Grilled Vegetables and Herb Bread Crumbs

Serves 6









Ingredients: 1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked <LI>5 slices white or wheat bread <LI>1 medium yellow squash, cut into 3/8-inch thick slices <LI>1 medium zucchini squash, cut into 3/8-inch thick slices <LI>1 small eggplant, cut into 3/8-inch thick slices <LI>1 medium onion, cut into 3/8-inch thick slices <LI>3 large red tomatoes, cut into 3/8-inch thick slices <LI>1/2 bunch fresh basil, finely chopped, or 1 tsp. dry basil <LI>1 tbsp. fresh thyme, finely chopped, or 1 tsp. dry thyme <LI>1 tbsp. fresh oregano, finely chopped, or 1 tsp. dry oregano <LI>1/3 cup grated Parmesan cheese <LI>Salt and freshly ground black pepper to taste <LI>2 tbsp. extra-virgin olive oil or vegetable oil <LI>4 tbsp. lemon juice <LI>3 tbsp. balsamic vinegar Method: Prepare pasta according to package directions. While pasta is cooking, cut chicken breast into 6-8 pieces. Cook pasta according to package directions; drain. Preheat oven to 250o F. Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. Do not over-grill; keep fairly firm. Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled. In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. Toss crumbs in basil mixture to coat. Heat oil in large saute pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired. Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately. Each Serving Provides: 700 Calories 24.4 g Protein 128 g Carbohydrates 10.1 g Fat 4 mg Cholesterol 144 mg Sodium Calories from Fat 13%

Suresh Hinduja

Suresh Hinduja

 

Steamed Chicken Lasagne with Fresh Tomato Sauce

Makes 4 appetizer servings









Ingredients: 4 pieces of Lasagne, uncooked <LI>1 chicken breast, 150-225g., cooked <LI>1 1/2 tbsp. tomato paste <LI>1 tbsp. olive or vegetable oil <LI>1 1/2 cups low-sodium chicken broth (stock) <LI>1/4 cup freshly chopped tomato <LI>1 tbsp. chopped capers <LI>1 tsp. salt <LI>1/2 tsp. black pepper <LI>1/2 tsp. hot red pepper flakes <LI>2 tbsp. chopped fresh basil <LI>2 tbsp. pitted and chopped black olives, <LI>20 basil leaves <LI>1/2 cup chopped onion <LI>3 large tomatoes, chopped, with juice <LI>1/8 tsp. black pepper <LI>Basil leaves for garnish Method: Prepare pasta according to package directions. While pasta is cooking, cut chicken breast into 6-8 pieces. In a food processor or blender, puree chicken breast with tomato paste. Add oil slowly, then add 1/2 cup chicken broth. Transfer puree to a bowl and mix in 1/4 cup chopped tomatoes and capers. Add the salt, pepper, red pepper flakes, basil and olives. Set aside. Preheat oven to 350° F. On a board, lay out 4 pieces of lasagne. Lightly season with salt and pepper. Lay 3-4 basil leaves on each piece of lasagne. Divide pureed chicken mixture into four equal parts. Spoon 1/4 of the mixture on one end of each sheet of lasagne. Roll up each sheet and secure each together with a toothpick. Pour 1/4 cups of chicken broth into four oven-safe coffee cups or ramekins. Place rolled up lasagnes into cups. Place the cups in a 9 x 13-inch baking pan. Slowly fill pan with 1 inch of water. Cover with foil and bake for 50 minutes. In a small saucepan, cook onion and chopped tomatoes (with their juice) over medium heat until mixture has a sauce-like consistency (about 8-10 minutes). Add pepper and basil. Set aside. When lasagnes are done, remove from ramekins by carefully draining liquid from each, and turning ramekins upside down. Remove lasagnes and turn right side up. Remove toothpicks. Divide among four bowls, placing a lasagne in center of each bowl. Top each lasagne with a little sauce and pour remaining sauce around sides of lasagne. Garnish with basil leaves. Each Serving Provides: 215 Calories 16.9 g Protein 24.4 g Carbohydrates 5.9 g Fat 33.9 mg Cholesterol 902 mg Sodium Calories from Fat: 24%

Suresh Hinduja

Suresh Hinduja

 

Pasta Stirfry with Citrus and Asparagus

Pasta Stirfry with Citrus and Asparagus Serves 4









Ingredients: 450 ostaccioli, Ziti or other medium pasta shape, uncooked <LI>2 tsp. vegetable oil <LI>350 g frozen small shrimp, thawed <LI>3 medium carrots, thinly sliced on diagonal <LI>1 bunch sliced scallions (spring onions) <LI>450 g asparagus, cut diagonally into 2-inch lengths <LI>1 cup fresh orange juice <LI>Salt and pepper to taste Method: Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the aspargus and scallions and stir-fry for another 3 to 4 minutes, until aspargus is tender-crisp. When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately. Each Serving Provides: 983 Calories 48.7 g Protein 178 g Carbohydrates 7.5 g Fat 166 mg Cholesterol 220 mg Sodium Calories from Fat: 7%

Suresh Hinduja

Suresh Hinduja

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