Showing posts with label Pasta Side Dishes. Show all posts
Showing posts with label Pasta Side Dishes. Show all posts

Monday, April 16, 2012

Creamy Garlic Penne Pasta

I came across this side dish recipe at Food.com, which Karen=^..^= had posted the recipe, but I did modify the recipe to my liking. This delicious side dish is so quick and easy to prepare. My husband and I agree... this side dish is very good, and I look forward to making it often.



Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked
2 Tablespoons butter
1 very large clove of garlic, minced
1/8 teaspoon red pepper flakes
2 Tablespoons flour
3/4 cup reduced sodium chicken broth
3/4 cup milk (I used 2%)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon Italian seasoning
1 to 1-1/2 teaspoons dried parsley flakes
6 tablespoons Kraft Grated Parmesan Cheese

1.)  In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt.  Once cooked; drain the pasta in a colander, then rinse with cold water.  Drain again to remove any excess water, then set the pasta aside.

2.)  In the same saucepan over medium heat, melt the 2 tablespoons of butter.

3.)  To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute.  (I only cooked the garlic and red pepper flakes for 30 seconds.)

4.)  Now add the flour, and continue to cook and stir for 1 more minute.  (I only cooked the flour for 30 seconds.)

5.)  Gradually add the broth and milk; stirring continuously, until the sauce comes to a boil and thickens.

6.)  Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

7.)  Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.


8.)  Season pasta with a bit more salt & pepper, if need be.

9.)  Yields: 4 servings


An additional photo of Creamy Garlic Penne Pasta















Tuesday, April 10, 2012

Mushroom Pasta Carbonara

I absolutely love this creamy and cheesy mushroom pasta carbonara.  This is my recipe that was published in the Taste of Home's Simple & Delicious Magazine; May/June 2009 (on page 29).


Photo by: Taste of Home 


Mushroom Pasta Carbonara 


2-1/2 cups uncooked mostaccioli pasta

8 bacon strips, diced

1 or 2 jars (4.5 oz. each) whole mushrooms, drained

3/4 cup half-and-half cream

1/3 cup butter, cubed

1 teaspoon dried parsley flakes

1 teaspoon minced garlic

6 to 8 drops hot pepper sauce

1/2 teaspoon salt, optional

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions


1.)  Cook mostaccioli according to package directions.


2.)  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.


3.)  Brown mushrooms in bacon drippings; then remove to paper towels.  Drain drippings from the skillet.


4.)  Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.


5.)  Drain mostaccioli; add to cream mixture.


6.)  Stir in the bacon, mushrooms and cheese; heat through.


7.)  Remove from the heat. Sprinkle with green onions.


8.)  Yields: 4 servings




Monday, January 23, 2012

My Favorite Macaroni and Cheese

This is my favorite way to eat Mac 'n Cheese from a box.  The salsa added, makes it taste so good!  By the way, I wanted to let everyone know... The photo of the mac 'n cheese was taken by, mydesigirl at: Food.com   




My Favorite Macaroni and Cheese

1 (7.25 ounce) box Kraft Macaroni & Cheese
1/4 cup butter or margarine
1/4 cup milk (I use 2% milk)
4 to 5 Tablespoons salsa (See *Note)

1.)  Prepare the mac 'n cheese according to package directions.

2.)  Just before serving, (and while still hot) stir in the salsa.

3.)  Servings: 3

4.) *Note: Whenever I make this recipe adding salsa that has more
heat to it (like my husband's homemade 'hot' salsa), I only add 4 Tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 Tablespoons of the salsa.


Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...