Ten Minutes To Heaven Pasta Recipes
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
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 MINUTES TO HEAVEN PASTA
I cut this out of my local newspaper in 1988 because the ingredients intrigued me. After making it, I wrote above the printed recipe, "I Love This!! I still do.
Provided by The Queen Bag
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over low heat.
- Add chopped mushrooms.
- Meanwhile, rinse sun-dried tomatoes in warm water & slice in strips.
- Cook pasta.
- Add walnuts, capers and tomatoes to mushrooms & saute 5 minutes. Stir frequently.
- Add half the cream, stir add sherry.
- Add a few turns of ground pepper, then rest of cream.
- In last minute, sprinkle genrously with fresh Parmesan cheese. If sauce is too thick, add a little more sherry.
- Rinse pasta, put in large bowl, toss with sauce & sprinkle with more cheese.
Nutrition Facts : Calories 1103.8, Fat 56.3, SaturatedFat 29, Cholesterol 138.6, Sodium 856.3, Carbohydrate 119.6, Fiber 10.1, Sugar 17.4, Protein 24
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