LOBSTER AND SHELLS
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
PASTA STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
- Serve garnished with fresh basil.
EASY COLD PASTA SALAD
Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly...
Provided by Minnie K
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
- Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 43.9 g, Fat 10.6 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 608.3 mg, Sugar 4.9 g
BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - INA GARTEN
Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.
Provided by kiwidutch
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
- Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
- To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
- Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
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- Combine the cherry tomatoes, the olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and let sit on the counter for about 15 minutes or up to 4 hours.
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