Lindas Parmesan Pasta Recipes

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

SIMPLE PASTA WITH PARMESAN

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.

CREAMY PARMESAN BAKED PASTA

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

LINDA'S LASAGNA

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

QUICK AND EASY PARMESAN NOODLES

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.

PARMESAN & GARLIC LINGUINE

Steps:

• Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
• Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.}
• Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

LINDA'S SPAGHETTI WITH VEAL PARMESAN

Steps:

• Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
• Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
• Beat the egg whites in a bowl.
• Dip veal fillets first in the egg whites, then in the bread crumb mix.
• Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
• Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
• In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
• Place the fillets on the sauce mixture. Cover with cheese.
• Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
• Add about 1 cups of sauce into drained spaghetti. Mix in well.
• Serve spaghetti onto plates.
• Add more spaghetti sauce on top.
• Place fillets onto plate.
• Note:.
• You can sprinkle Parmesano Reggiano cheese on top of each serving.

LINDA'S SPAGHETTI SAUCE

Steps:

• In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
• Stir frequently; do not allow sauce to stick; lower heat if needed.
• While sauce is cooking, brown beef and onion; drain well.
• Add hamburger to the sauce at the end of the hour.
• Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
• Simmer for additional 1/2 hour.
• Serve over your favorite pasta with Parmesan cheese.

GARLIC PARMESAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
• Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

LINDA'S LEMON SHRIMP A LA VODKA PASTA

Steps:

• Put on water to boil for pasta.
• In a lg. frying pan saute half the garlic along with all the onions, and mushrooms in 1/4 cup olive oil.
• Add salt and pepper, to taste. Set aside.
• In another lg. frying pan saute the shrimp and the rest of the garlic in 4 T. of olive oil for 1 minute
• Add vodka and lemon juice, and cook about 2-3 mins., until shrimp are cooked, and vodka is reduced. Mix in with mushroom mixture, and set aside.
• Cook pasta according to pkg. directions. When done, drain well and return to pan. Set aside.
• In the meantime mix eggs, cream, and Parmesan cheese in a saucepan, over med. heat, mixing well. Heat until cheese is melted. Add to pasta, tossing well. Cook for 1 minute.
• Add all other ingredients, and toss well.
• Add more salt, pepper, to taste.
• Let simmer a few minutes.
• Serve.