Pasta Recipes
Lobster Pasta with Garlic Butter Sauce.
Ingredients:
8 ounces spaghetti
2 lobster tails, cooked and meat removed
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup white wine (optional)
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Add the lobster meat to the skillet and cook for a few minutes to heat through.
Pour in the white wine (if using) and lemon juice. Simmer for a minute. Season with salt and pepper.
Toss the cooked spaghetti with the lobster and garlic butter sauce. Garnish with chopped parsley and serve hot.
Mediterranean Pasta Salad.
Ingredients:
8 ounces of rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook rotini pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, Kalamata olives, red onion, and crumbled feta cheese.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the pasta salad and toss to coat evenly. Garnish with chopped parsley. Serve chilled as a refreshing pasta salad.
Creamy Mushroom and Spinach Tortellini.
Ingredients:
8 ounces of cheese tortellini
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 cups baby spinach leaves
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook cheese tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown.
Add the baby spinach leaves to the skillet and cook until wilted.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Toss the cooked tortellini with the creamy mushroom and spinach sauce. Garnish with chopped parsley and serve hot.
Peanut Noodle Stir-Fry.
Ingredients:
8 ounces spaghetti
2 tablespoons sesame oil
2 cloves garlic, minced
1 red bell pepper, julienned
1 carrot, julienned
1 cup snow peas, trimmed
1/4 cup low-sodium soy sauce
2 tablespoons peanut butter
1 tablespoon honey
1 tablespoon rice vinegar
Crushed peanuts and sliced green onions (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
Add the julienned red bell pepper, carrot, and snow peas to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, peanut butter, honey, and rice vinegar to make the sauce.
Add the cooked spaghetti to the skillet and pour the sauce over it. Toss to coat evenly.
Garnish with crushed peanuts and sliced green onions. Serve hot.
Creamy Sun-Dried Tomato and Chicken Pasta.
Ingredients:
8 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into strips
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Add chopped sun-dried tomatoes and sauté for another minute.
Pour in the chicken broth and simmer for a few minutes to allow the flavors to meld. Stir in the heavy cream and simmer for a few more minutes until the sauce thickens slightly. Season with salt and pepper.
Add the cooked penne pasta and cooked chicken back to the skillet, tossing to coat with the creamy sun-dried tomato sauce. Garnish with torn fresh basil leaves and serve hot.
Spicy Arrabbiata Rigatoni.
Ingredients:
8 ounces rigatoni
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 can (14 ounces) crushed tomatoes
1/4 cup tomato paste
1/4 cup chopped fresh basil
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté until fragrant.
Stir in the crushed tomatoes and tomato paste. Simmer for 10 minutes, allowing the flavors to meld.
Stir in chopped fresh basil. Season with salt and pepper.
Toss the cooked rigatoni with the spicy arrabbiata sauce. Serve hot with grated Parmesan cheese on top.
One-Pot Creamy Chicken and Broccoli Pasta.
Ingredients:
8 ounces penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
2 cups broccoli florets
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is softened.
Add the chicken pieces to the pot and cook until browned and cooked through.
Stir in the penne pasta, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for about 15 minutes until the pasta is cooked and the sauce has thickened.
Add the broccoli florets and cook for an additional 3-4 minutes until they are tender-crisp.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Serve hot.
Lemon Garlic Herb Shrimp Pasta.
Ingredients:
8 ounces linguine
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
Stir in the lemon zest, lemon juice, chopped parsley, chopped basil, salt, and pepper.
Toss the cooked linguine with the lemon garlic herb shrimp. Serve hot with grated Parmesan cheese on top.
Creamy Butternut Squash Pasta.
Ingredients:
8 ounces penne pasta
2 cups cubed butternut squash
2 tablespoons olive oil
4 cloves garlic, minced
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves, chopped (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
Preheat the oven to 425°F (220°C).
Toss the cubed butternut squash with olive oil, minced garlic, salt, and pepper. Spread the squash on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and caramelized.
Transfer the roasted butternut squash to a blender or food processor. Add vegetable broth, heavy cream, grated Parmesan cheese, salt, and pepper. Blend until smooth and creamy.
Pour the butternut squash sauce over the cooked penne pasta. Toss to coat evenly. Garnish with chopped fresh sage leaves and serve hot.
Creamy Lemon Spinach Pasta.
Ingredients:
8 ounces fettuccine
2 tablespoons olive oil
4 cloves garlic, minced
4 cups fresh spinach leaves
1 cup chicken broth
1/2 cup heavy cream
Zest and juice of 1 lemon
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add fresh spinach leaves to the skillet and cook until wilted.
Pour in the chicken broth and simmer for a few minutes to reduce slightly. Stir in the heavy cream, lemon zest, lemon juice, salt, and pepper. Simmer for a few more minutes until the sauce thickens slightly.
Toss the cooked fettuccine with the creamy lemon spinach sauce. Serve hot with grated Parmesan cheese on top.
