Ten Minute Pasta Recipes
TEN-MINUTE PASTA
This meal is quicker to get on the table than oven chips and it's full of fresh vegetables - making it perfect for kids
Provided by Tony Tobin
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.
- Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
- Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.
Nutrition Facts : Calories 344 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
TEN MINUTE PASTA
I came across this recipe and thought it looked great for a harried week night supper. I also think this is very adaptable to what is on hand in the frige. Recipe source: Redbook (July 2005)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Over high heat heat a large pot of water to boiling.
- While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
- Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well.
- Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.
Nutrition Facts : Calories 670.3, Fat 20.7, SaturatedFat 7.7, Cholesterol 126.4, Sodium 557.2, Carbohydrate 96.4, Fiber 8.1, Sugar 4, Protein 28
PASTA WITH 10-MINUTE PESTO
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Basil Pine Nut Herb Small Plates
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2-3 minutes; set aside.
- Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
- Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
- Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.
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- Once the water is boiling, grab a handful of long noodles about the diameter of a quarter (about 1-inch) and add it to the pot. Cook the pasta until it is flexible, but not all the way to al dente.
- Place a 10" saute pan on the stove next to the pot of pasta and set the burner to medium. Add two pats of butter (2 tablespoons) and use a pasta fork to transfer the pasta to the saute pan.
- Pour enough of the pasta cooking water into the saute pan to come about halfway up the noodles (about 1/4 cup). Add a generous pinch of salt and cook the pasta, tossing occasionally, until al dente (or to your liking).
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