Best Pasta Recipes

Friday, May 1, 2015

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

1 wash the rice and boil.
2 peel and slice the onion and fry it gently in the butter or oil in a saucepan, until soft (2 to 3 minutes).
3 wash and slice the mushrooms and pepper. add them to the onion and fry gently, until soft (2 minutes). add the peas, tomato soup, salt, pepper and garlic gently stir in the drained tuna and cook for a few minutes, until hot.
4 drain and fork the rice. spoon the rice onto a plate, press into a ring and pour the tuna sauce into the middle.

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

1 drain wild rice if necessary as there should not be any water or it will affect the flavor.
2 in a large bowl combine rice, chestnuts and zest.
3 in a glass jar or shaker container combine oil, juice and celery salt.
4 cover tightly and shake well to blend.
5 pour over rice mixture and stir gently to combine.
6 cover and refrigerate 1-3 hours.
7 just before serving core the apple and cut into chunks not quite ½ inch in size.
8 add apple and peas to rice mixture.
9 stir gently to combine.
10 serve of lettuce leaves, immediately.

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

1 bring water to a boil and add the wild rice.
2 cover the pan and turn down to low heat.
3 cook for 40-50 minutes.
4 drain off any water and allow to cool.
5 mix rice with the apples, celery, carrots, nuts, thyme, and salt and pepper.
6 whisk the oil, jam, vinegar, thyme, salt and pepper together in a small bowl.
7 pour the dressing over the wild rice and vegetable mixture, stirring to blend well.
8 this salad can be served at room temperature or cool.

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

1 butter a 13-by-9-inch baking dish.
2 in a medium saucepan, cover the wild rice with the water, add a pinch of salt and bring to a boil.
3 cover and simmer over low heat, stirring occasionally, until just tender, about 20 minutes.
4 drain the rice.
5 preheat the oven to 350°.
6 melt 1 tablespoon of the butter in a large skillet.
7 add the onion and cook over moderate heat until lightly browned and just tender, about 4 minutes.
8 stir in the scallion and wild rice.
9 season lightly with salt and spread in the prepared baking dish.
10 in a medium saucepan, bring the milk to a simmer.
11 gradually whisk in the cornmeal.
12 whisk over moderately low heat until thickened and bubbling, about 5 minutes.
13 scrape the mixture into a large bowl and let stand, stirring often, until warm. whisk in the remaining 3 tablespoons of butter, the egg yolks and parmesan, 1 1/2 teaspoons of salt and the baking powder.
14 in a large bowl, beat the egg whites to firm peaks.
15 using a rubber spatula, stir one-quarter of the whites into the cornmeal mixture, then fold in the remaining whites until a few streaks remain. scrape the spoon bread over the wild rice.
16 bake in the center of the oven for about 30 minutes, or until puffed and golden.
17 let rest for 5 minutes before serving.
18 make ahead
19 the recipe can be prepared through step 2 and refrigerated overnight.

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 in a large pot of boiling salted water, begin to cook the spaghetti.
2 while the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
3 when the pasta is al dente, drain, shaking well to remove all water.
4 add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
5 bring to a boil and allow cream to reduce about two minutes.
6 add cheese and toss gently to mix.
7 serve immediately.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

1 toast almonds in 1 t butter in saucepan.
2 remove almonds and set aside.
3 melt remaining butter in pan and add onion. cook until tender.
4 add broth, water, and salt and pepper to taste. stir in rice and return to a boil.
5 lower heat and simmer, covered, 1 hour until rice is tender.
6 drain off and extra broth. stir in grapes and almonds.

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

1 bring a large pot of water to a boil. salt the water, add the pasta and cook according to package.
2 place a large, deep skillet over medium heat, add the oil. add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes. stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. whisk in the broth and boil for 1 minute to thicken. reduce the heat to low and stir in the milk; season the sauce to taste with salt and pepper. when it bubbles, add the peas and tuna and cook until heated through. add tarragon.
3 preheat the broiler.
4 drain the shells, toss with the sauce and adjust the seasoning. place the pasta in a 9-by-13-inch heatproof serving dish and cover with parmesan. place the dish under the hot broiler and melt cheese.