MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
- Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams
TACOS IN PASTA SHELLS
This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.
Provided by grannycancook
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
- Meanwhile, 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. Toss cooked shells in butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and onions; serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
PASTA WITH SALSA CRUDA DI POMODORO
This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
- Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
- Let stand at room temperature until the pasta is ready.
- Cook pasta in a large pan with 3 qts.
- water until al dente, about 9 to 11 minutes.
- Drain well.
- Fold the pasta into the tomato sauce and serve at once.
- If desired, offer the Parmesan as a condiment at the table.
Nutrition Facts : Calories 316.1, Fat 2.3, SaturatedFat 0.3, Sodium 484.3, Carbohydrate 67.5, Fiber 11.4, Sugar 5.4, Protein 9.2
PASTA SHELLS WITH HERBS
"I grow my own herbs, and this dish showcases them perfectly," says Marilyn Pozzo from Salmo, British Columbia. "Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 448mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
MEXICAN PASTA SHELLS
Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
- Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
- Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
- Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.
Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 45 mg, Fat 3, Fiber 7 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
FETTUCINE WITH SALSA CRUDA
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, pastas, main course, side dish
Time 15m
Yield Two to four servings
Number Of Ingredients 11
Steps:
- Combine ingredients except pasta in a large bowl; set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 69 grams, Fat 31 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 5 grams
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