Pasta Potpourri Recipes

PASTA POTPOURRI

Pasta Potpourri image

I love pasta! For a quick meateaters main dish, just add leftover chopped cooked chicken or beef. This is so good! Cook time doesn't include time for cooking pasta.

Provided by Sharon123

Categories < 30 Mins

Time 20m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces penne or 4 ounces rigatoni pasta, uncooked
1 teaspoon sesame oil
1 small purple onion, chopped
2 medium carrots, scraped,diagonally sliced
2 medium zucchini, halved,sliced
2 cloves garlic, pressed
1 1/2 teaspoons peeled and grated gingerroot
1/2 teaspoon dry crushed red pepper
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
olive oil
1 1/2 tablespoons sesame oil
1 tablespoon freshly grated parmesan cheese
2 teaspoons chopped fresh cilantro

Steps:

Cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. Set aside.
Pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.
Add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.
Add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.
Stir in cooked pasta, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.
Transfer to serving dish; sprinkle with Parmesan cheese and cilantro.

PASTA POMODORO

Pasta Pomodoro image

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Provided by DEBNJAMES

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package angel hair pasta
¼ cup olive oil
½ onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g

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