Posted by: Patricia Hysong | October 16, 2015

National Pasta Day

October 17th is National Pasta Day.

Pasta
Here are a few great pasta recipes for you to try out if you are so inclined
or break out some of your own favorite recipes.

Enjoy!

Spaghetti with Ratatouille Sauce
from Classic Pasta Sauces by Elizabeth Martin

Serves 4

INGREDIENTS:
2 tbsp olive oil
1 onion, sliced
1 clove garlic, chopped
1 1\2 cups zucchini, sliced
1 1\2 cups eggplant, halved length-ways & cut into large chunks
2 tbsp tomato paste
14 oz can chopped tomatoes
2 tbsp chopped fresh mixed herbs, such as basil, parsley, oregano
salt and freshly ground black pepper
12 oz spaghetti
fresh flat leaf parsley sprigs to garnish
freshly grated Parmesan cheese to serve

DIRECTIONS:
1. Heat the oil in a large saucepan and fry onion for 5 minutes.
Add the garlic, zucchini and eggplant. Cook for 2 minutes,
stirring occasionally
2. Stir in the tomato paste, tomatoes, herbs and seasoning.
Bring to a boil. Simmer for about 20-30 minutes until thickened,
stirring occasionally.
3. Meanwhile, cook the pasta following the packaging instructions.
Drain thoroughly and stir it with the sauce. Toss to coat and garnish
with fresh parsley. Serve with plenty of fresh Parmesan cheese.


Lasagna (means very broad noodles)
by Nancy Graham from Country Favorites Community Cookbook-Big Piney, WY

Serves 6 – 8

INGREDIENTS:
1 8oz package lasagna, cooked per package directions*
1 No. 2 1\2 can Italian style peeled tomatoes
2 6oz cans tomato paste
1 tsp salt
1 1\2 tsp oregano
1\4 tsp pepper
1 tsp onion salt
1\4 cup olive oil
1 cup onion, minced
2 cloves garlic, minced fine
2 lb ground chuck
1 tsp salt
3\4 lb Ricotta cheese**
1\2 lb Mozzarella cheese, finely sliced
3\4 cup Parmesan cheese, grated

DIRECTIONS:
*Run cold water through lasagna noodles after cooking. Each noodle must be separated.
**If you cannot find Ricotta cheese, substitute cottage cheese.
1. Simmer tomatoes, tomato paste, salt, oregano, pepper, and onion salt in uncovered saucepan.
2. Put oil in skillet. When hot, sauté onion and garlic until lightly browned. Add ground meat and salt. Cook until meat is crumbly and browned. Add to tomato sauce mixture. Simmer 2 to 2 1\2 hours or until thickened.
3. Pre-heat oven to 350⁰F.
4. Cover bottom of 12 X 8 X 2-inch baking dish with 1\3 of the sauce. Place 1\2 of lasagna crisscross over sauce. Cover noodles with 1\2 the Ricotta cheese, 1\2 the Mozzarella cheese and 1\3 the Parmesan cheese. Repeat, ending up with sauce on top. Sprinkle remaining Parmesan cheese over top.
5. Bake until bubbly, 30-40 minutes. Let stand 15 minutes before serving.


Tuna Casserole
family recipe

Serves 4 – 6

INGREDIENTS:
12oz macaroni
1 can of tuna in water, drained
1 can cream of celery soup
1 soup can of milk
1\2 stick of butter
1 14oz can corn or 8 oz fresh peas (optional)
salt and pepper to taste
1 1\2 cups crushed crackers or potato chips
1 1\2 cups shredded cheddar cheese

DIRECTIONS:
1. Cook macaroni according to package directions. Drain water and put back in pan.
2. Add tuna, cream soup, milk, butter, salt and pepper. Mix well. Stir in optional vegetables if desired.
Option one-serve it in the pan it was cooked in. To do this, just top with a layer of crushed crackers or chips and a layer of cheese.
Option two-pour ingredients in a casserole dish, add a layer of crushed crackers or chips and layer of cheese. Bake in the oven at 350⁰F for 15-20 minutes until cheese is melted and bubbly.


Lemon Basil Fettuccine with Kalamata Olives
from makingfood.eatingfood.wordpress.com

Serves 4 – 5

INGREDIENTS:
16 oz fettuccine
1\3 cup freshly squeezed lemon juice (or more to taste)
3 tbsp olive oil (or more to taste)
1\2 cup grated Parmesan
1 cup fresh basil leaves, torn into pieces
1\2 cup pitted Kalamata olives
sea or kosher salt
freshly cracked black pepper

DIRECTIONS:
1. Cook fettuccine in salted water as directed on package.
2. In large serving bowl, whisk lemon juice and olive oil together. Add Parmesan, basil, olives, salt and pepper. Stir to combine.
3. Drain pasta, add to serving bowl and toss with mixture. Serve immediately.


Baked Ziti
from Weight Watchers

Serves 12

INGREDIENTS:
Cooking spray
1 pound uncooked rigatoni or penne
3\4 pound part-skim Ricotta cheese
1\4 tsp crushed red pepper flakes (or more to taste)
1\4 cup grated Parmesan cheese, divided
4 cups store bought marinara sauce, divided
1\2 pound shredded part-skim Mozzarella cheese
1\4 cup basil, cut into ribbons, for garnish

DIRECTIONS:
1. Preheat oven to 350⁰F. Coat bottom and sides of a lasagna pan with cooking spray.
2. Cook pasta according to package directions, rinse with cool water and drain.
3. While pasta is cooking, in a medium bowl, combine Ricotta cheese, red pepper flakes, 3 tbsp Parmesan cheese and 1\3 cup marinara sauce.
4. Assemble Ziti by spooning 1\2 cup sauce into bottom of lasagna pan, top with half of pasta in an even layer. Spread Ricotta mixture over pasta and cover with half of the remaining sauce. Add remaining pasta, spoon remaining sauce over it. Sprinkle with Mozzarella and remaining Parmesan.
5. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow Ziti to rest for 10 to 15 minutes before slicing into 12 pieces.


Spaghettie Squash and Chicken Sausage Supper

Spaghetti Squash and Chicken Sausage Supper (I know it’s not technically, or in any other way “pasta”, but it offers a really great substitute if you are not eating pasta.)
adapted from Diabetic Cooking

Serves 4

INGREDIENTS:
1 spaghetti squash, about 3 lbs
1 tsp olive oil
2 chicken (or Italian) sausages, casings removed
1 onion, diced
2 cups cherry tomatoes
1 cup sliced mushrooms
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper

DIRECTIONS:
1. Cut spaghetti squash in half lengthwise. Remove seeds. Place squash in microwavable dish and cover with vented plastic wrap.
2. Microwave on high for 11-13 minutes or until squash separates easily into strands when tested with a fork.
3. Meanwhile, heat oil in large nonstick skillet over medium heat. Add sausage and onion. Cook, breaking up meat, for 5 minutes or until sausage begins to brown. Add tomatoes, mushrooms and garlic. Continue to cook until meat is no longer pink; about 5 minutes. Add Italian seasoning, salt and pepper; cook 2 minutes or until heated through.
4. Carefully remove squash from peel and separate strands with a fork.
5. Divide squash evenly among 4 serving bowls. Top with sausage mixture. Serve immediately.


Spinach Pesto over Spaghetti Squash Pasta
adapted from lovingthebike.com

Serves 4-6

INGREDIENTS:
1 spaghetti squash, cut in half length-wise, seeds removed and reserved
2 Tbsp olive oil
Spinach Pesto:
2 cups packed fresh organic spinach leaves
2 cloves garlic
1/4 cup pine nuts, toasted (or substitute sunflower seeds)
2 tablespoons fresh lemon juice and 1 to 2 teaspoons grated lemon peel
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/3 cup Parmesan cheese, finely grated

DIRECTIONS:
1. Preheat oven to 350⁰F. Lightly grease a baking sheet. Cut spaghetti squash in half lengthwise and place cut sides down on the prepared baking sheet. Bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool.
2. While squash is cooking, make pesto: Place spinach, garlic, pine nuts, lemon juice, and lemon peel in a food processor or blender, and process until coarsely chopped. Add 1/2 cup of the olive oil. Process until fully incorporated and smooth. If desired, add salt and pepper to taste. Add remaining oil and mix until smooth. Top with cheese.
3. Scrape the stringy pulp from the squash to form noodles with fork, and place in a medium bowl (~ 1 cup per serving). Top with spinach pesto.


 

This information is provided courtesy of the Wyoming AgrAbility Project. For more information, visit our website.

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