Linguinewithhamandcheesesauce Recipes

LINGUINE WITH HAM & SWISS CHEESE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 15-20 minutes longer.

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LOVELY LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

LINGUINE WITH HAM AND CHEESE SAUCE

Steps:

• Cook the linguine according to package directions. Drain well, and set aside.
• Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper.
• Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
• Remove from heat; add cheese, stirring until the cheese melts.
• Place linguine and sauce in a large serving bowl, and toss gently to combine. Serve immediately.

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.

COOK'S HAM LINGUINE

Steps:

• 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
• 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

LINGUINE WITH BEEF AND ONIONS

Steps:

• In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
• Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.

LINGUINE WITH CREAM CHEESE

Steps:

• Toss tomatoes with cream cheese, oil, basil, vinegar, garlic, salt and pepper; cover.
• Refrigerate at least 2 hours.
• Place pasta in large bowl. Add tomato mixture and pine nuts; toss lightly.

LINGUINE WITH STEAK & SPICY GARLIC SAUCE

Steps:

• Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
• Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet.
• For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
• Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.

LINGUINE WITH LEMON SAUCE

Steps:

• Bring a pot of salted water to boil.
• Heat the butter in a skillet and add the lemon zest.
• Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
• Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.