Category: Pasta (Page 1 of 2)
Pasta with Asparagus and ParmesanApril 21st, 2018 in Main Dishes, No-meat, Pasta by Julia Volhina
Good recipe for no-meat linguine or fettuccine pasta.
Pretty quick to make, nothing sophisticated, plain and simple steps to follow, as quick as cooking pasta itself.
Secret chief’s secret: don’t overcook asparagus and don’t burn garlic, that is about it.
Great recipe when you are short on time and need to eat.
Noodle Salad with Canadian Bacon and VeggiesFebruary 24th, 2018 in Main Dishes, Pasta, Salads by Julia Volhina
Various pasta or noodle salads is something totally unusual to the place where I can from.
But ever since I tried one, I am totally in love (my fitness-geeky-trying-to-be-conscious self is a bit less so, but sometimes it needs a break too).
This salad comes with a nice pack of veggies: tomatoes, bell peppers, corn. If you use whole wheat noodles and close your eyes on cheese and mayo we can almost call it healthy, right?
Fusilli or elbow pasta will work good here, other types may work too (okey, maybe be not spaghetti, but I think that is obvious). Tri-color pasta will make salad more festive, give it try if you need more color in your life…
Mushroom and Chicken Stuffed PastaOctober 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.
A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.
Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.
Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.
Italian Sausage PastaApril 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina
This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.
It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.
Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.
Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.
Creamy Fusilli Pasta with Broccoli and CheeseApril 26th, 2014 in Main Dishes, No-meat, Pasta by Julia Volhina
Easy recipe to do fusilli pasta cooked with cream, broccoli and cheese.
I used italian blend cheese mix, but I think other cheese or cheeses will work as well.
As well as other kind of pasta, fusilli seemed like one of the choices, others will work good too.
Just cook pasta to your liking (or/and according to the package instructions until al dente).
Ricotta Cheese Stuffed PastaNovember 30th, 2013 in Main Dishes, No-meat, Pasta by Julia Volhina
This is my first take on stuffed jumbo pasta shells, but I will must say it will not not be last: there are so many stuffings these may work nicely with.
In this recipe pasta is stuffed with five cheeses (ricotta, parmesan, provolone, mozzarella and romano), fresh parsley and egg mix.
For sauce I tried something new too: that is canned crushed tomatoes, usually I avoid using canned vegetables, but these worked well for sauce and saved me quite some time too.
Lasagna with Beef and VegetablesJuly 17th, 2010 in Beef, Main Dishes, Pasta by Julia Volhina
Several weekends ago, when I asked Yuriy what should we prepare for dinner, I got an answer – lasagna, and I was intimidated a bit – I never prepared lasagna before. So I spent some time in internet researching recipes and found several I liked. I’ve combined them, added some touch to my taste and prepared this lasagna.
This was my first attempt to make lasagna. And main challenge for me was to properly prepare noodles: according to the instructions on the pack they required boiling before using. I’ve added 2 tablespoons of oil to the boiling water and was boiling them layer by layer and it totally helped to prevent noodles from sticking while boiling.
This lasagna turned out perfectly: balanced combination of meat and vegetables (just how I like it), noodles were very tender, it was totally worth all the time I’ve spend boiling them, getting out of water and trying arrange them in the pan.