Wednesday, December 14, 2011

Bring on the Pasta for a Quick and Easy Meal! How About Spaghetti Bolognese or Tomato Basil Linguine

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Pasta is a great standby for quick and easy meals. If you want to add some variety to the pasta dishes you usually turn to, try these recipes for a tasty Spaghetti Bolognese or a Linguine topped with Fresh Tomato and Basil! Your family with love this Spaghetti Bolognese recipe. It is quick, easy, and family friendly. Using the whole-wheat or whole-grain spaghetti give this dish a healthy touch by adding more fiber to your family's diet. It is practically sugar-free, contains meat, vegetables, grain, and a touch of dairy with the grated Parmesan. Add a tossed salad or steamed broccoli for a healthy meal. For a lighter pasta dish, try the Fresh Tomato and Basil Linguine. It is so good and it is guilt-free! Now that is a real deal!!
SPAGHETTI BOLOGNESE
1 lb lean ground beef
1 medium onion, chopped
1 can (15-oz) diced tomatoes
1 can (8-oz) tomato sauce
4 bay leaves
1 1/2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
8-oz thin whole-wheat spaghetti
1/4 cup grated Parmesan cheese
In a large skillet over medium heat cook the ground beef and onion until the beef is crumbled and browned; drain well in a colander. Wipe skillet out with a paper towel and return beef and onion to the pan. Stir in the undrained tomatoes and the tomato sauce. Add the bay leaves, Italian seasoning and the Worcestershire sauce. Cover skillet and simmer about 25 minutes or until slightly thickened, stirring occasionally. Discard bay leaves before serving. If you want to serve a crusty whole-grain bread with your pasta, try serving it with the Bread Dipping Sauce at the end of this article. One tasty family meal coming up!
Meanwhile cook the spaghetti according to the package directions.
To serve, spoon the sauce over the hot spaghetti and sprinkle with the grated Parmesan.
Yield: 4 servings
FRESH TOMATO AND BASIL LINGUINE
8-oz uncooked linguine
3 medium tomatoes, chopped
1/3 cup fresh basil that's chopped fine
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup shredded Parmesan cheese
Cook the linguine according to the package directions.
While linguine cooks, mix the tomatoes, olive oil, basil, garlic, salt and pepper together in a large bowl. Add the cooked and drained linguine and the Parmesan cheeses to the tomato mixture and toss to coat.
Serve immediately while linguine is hot.
Yield: 4 1-cup servings.
BREAD DIPPING SAUCE
1/2 tsp Italian seasoning
1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread
Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.
Enjoy!
For more of Linda's quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
For her slow cooker and crockpot meals visit http://grandmasslowcookerrecipes.blogspot.com
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Cooking Pasta Made Easy

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Now that we have covered some of the more time-consuming aspects of pasta, like making pasta from scratch, let's move on to more familiar territory. Have you ever noticed how big the pasta aisle at the super market is? It's because pasta is a quick meal that can be tailored to fit any tastes, no matter how sophisticated or how picky. Dry pasta can be used to make hot or cold meals. It stores well and doesn't lose its flavor. There are even some excellent jarred sauces that make preparation even quicker. The following dishes use dry pasta and some prepackaged ingredients for the sake of expediency.
Baked pasta dishes are great for a crowd or for leftovers the next day. Dinner that can also feed everyone lunch the next day? Perfect! This version of baked ziti uses store-bought pesto, but this can easily be made fresh if you prefer.
Baked Ziti
1 package Hot Italian Sausages, casings removed
4 cloves Garlic, diced
1 large White Onion, diced
1/2 of a package Pesto, the kind found in the refrigerated section works well here
1 28 ounce can Tomatoes, diced and peeled
1 package Frozen Chopped Spinach, thawed and drained
8 ounces Mozzarella cheese diced into cubes
1 cup Parmesan Cheese, Grated
3 cups cooked Ziti or Penne Pasta
Method:
Pre-heat oven to 350 degrees. Grease a 9 by 13 inch Pyrex pan.
Sauté sausage, garlic and onions until slightly browned. Add Pesto and diced tomatoes. Allow this mixture to simmer on low for 30 to 40 minutes.
In a bowl combine, spinach, mozzarella and Parmesan cheeses. Add the Ziti to the spinach mixture. Combine Ziti and tomato mixture. Mix thoroughly and pour into greased pan. Cover with foil and bake Ziti mixture for 30-40 minutes or until the cheese is melted and the top is slightly browned.
The spinach and sausage in this dish make it extremely tasty, and the cheese gives it a satisfying creaminess.
An Easier Pasta Dish
For an even easier dish cook the Ziti or Penne and let it cool slightly. To this add your choice of chopped olives, chopped pepperoni, cubed mozzarella and chopped roasted red peppers (these can be found jarred in the pickle section of your supermarket). Dress this with Italian dressing. Allow to sit 30 minutes before serving. This is a great dish to serve on hot days or as a side dish. It can be modified a million different ways by adding fresh produce or different kinds of cheese.
A good place to find easy pasta dishes is on the box of dry pasta itself. Depending on the type of noodle you will find hundreds of recipes this way.
You will find more on Making pasta site.
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Losing Weight With Shirataki Noodles

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Pasta is a key ingredient in many world renowned dishes. While this has led to a variety of flavorful dishes, it has also led to the food becoming tainted by manufacturers. This once healthy ingredient has now largely grown to contain high levels of carbohydrates, MSGs, sugar, calories, fat and even gluten. These new ingredients are well-known to cause severe health problems and prevent weight loss. For this reason, losing weight with Shirataki noodles has become a popular choice.
Health enthusiasts have begun to remove all traces of pasta from their meals. However, a new trend is helping to change that. Shirataki noodles are becoming an increasingly popular alternative to conventional pasta. This food, in its unaltered state, contains none of the harmful ingredients mentioned above but makes the perfect addition to almost any dish. Even noodles created out of tofu contains only 40 calories in each serving (compare that to over 200 in conventional pasta noodles). This is why losing weight with Shirataki noodles is an easy and tasty endeavor.
But the weight loss benefits of Shirataki noodles continue even further, as there are more reasons why losing weight with these noodles is a healthy choice. What this super food lacks in fattening ingredients it makes up for in its essential vitamins and nutrients. Fiber, which is found in this food, is well-known for its health benefits. From lowering cholesterol to helping prevent certain types of cancer, fiber is an important supplement that is available in abundance with each serving of these noodles. It's also known for helping you feel full for a longer period of time, a key aspect of losing weight with this super food. Other important ingredients are also included, and both the taste and health benefits of these noodles can be enhanced by preparing them with vegetables. After all, losing weight with Shirataki noodles is about more than just reducing your pant size; it should also promote your overall health.
Of course, as with any healthy dish, it's important not to consume too many noodles in a short period of time. Consuming an overabundance of fiber can actually lead your digestive system to use more energy than it should. This is because excessive amounts of fiber are difficult to digest and may even be pushed through before the noodles have been broken down. Although losing weight with Shirataki noodles is a great way to get in shape, you should hold off if you find pieces of noodles in your waste.
You can find plenty of additional information about losing weight with Shirataki noodles by visiting Shirataki Noodle Facts. Tricia Mowatt, the administrator of this helpful blog, has conducted extensive research regarding the subject.
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Thursday, August 18, 2011

Using a Spiralizer to Make Vegan Alfredo Pasta

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Did you know you could use a spiralizer to make a healthy version of traditional pasta Alfredo? Are you a Vegan or a health conscious individual who used to love a good creamy Alfredo pasta sauce, but had to give it up? Many Vegans love creamy cheese pasta sauces such as a traditional Alfredo sauce and in this article I'm going to show you how to use a spiralizer and make a Vegan Alfredo sauce.
To make a healthier version of pasta Alfredo you'll need a blender and a tool called a spiralizer and a dose of creativity. The spiralizer you can find online or in some kitchen specialty stores, it is sometimes called a spiral slicer. Use the spiralizer according to it's instructions with some peeled medium sized zucchini on either the thin or thick setting. If you don't have a specialized tool you can use a simple vegetable peeler and peel the zucchini to make noodles.
You can eat the zucchini noodles raw or gently steam or saute them with some olive oil. If zucchini pasta isn't your thing, you can use kelp noodles, buckwheat, or quinoa noodles as a healthy substitute to gluten filled white pasta. Now for the sauce. To make the Vegan Alfredo you will need some white nuts such as raw macadamia nuts or pine nuts. In a pinch, cashews or blanched and peeled almonds will do.
Vegan Alfredo Sauce
1 cup macadamia or pine nuts
1 cup coconut water (or 1 cup water + a pinch of stevia or other sweetener)
3 tablespoons raw tahini butter
2 teaspoons white or chickpea miso
juice from 1 lemon
1 tablespoon nutritional yeast
1 clove garlic
pinch nutmeg
salt and pepper to taste
Blend all ingredients in a high speed blender. You can pour the sauce directly over the zucchini noodles or warm it up a bit in a pot. No cooking is necessary.
Hope you enjoyed this recipe! For more healthy recipes and resources for Vegans please check out the links below:
Click here to learn more about the spiralizer. Cecilia is a raw food teacher in Sonoma, CA. Please visit her raw foods website for your Free Raw Food Starter Guide E-book and a raw food list to set up your raw food kitchen today!


Article Source: http://EzineArticles.com/4947949
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Making Your Own Homemade Pasta

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When it comes to making your own homemade pasta, having the right pasta machine is essential. Pasta makers come in all different shapes and sizes and can be manual or automatic. The manual pasta makers are the authentic, original machines. Now of days they are making electric pasta machines, which takes a little away from how authentic the hole process is.
When looking for the right machine for your home and restaurant, which one is right for you? Whether your getting one for your home, or for a restaurant, will pretty much be the biggest decision you'll have to make. If your getting one for your home, the machine will only need to be small, just big enough to make enough pasta for your family, or a small group of people.
If you own a restaurant and want a highly efficient pasta maker, then getting a bigger, faster, or maybe even an electric pasta machine would be a good idea. When dealing with a restaurant, the speed, amount made, and quality is the key to success.
There are many pasta cutters out there that work fantastic, and will get the trick done. But then there's ones that are high in quality, and will last you forever. When it comes to deciding on the right one to purchase, take quality, durability, and efficiency into consideration. I like to read reviews on the machines before I purchase one. Seeing what other buyers have to say is very helpful when making a decision on purchasing something.
If your thinking about getting into making your own homemade noodles for your pasta, then getting a pasta machine is the right idea. Go out and grab a nice, affordable, quality pasta machine for your home or restaurant, you wont regret it!
Getting a pasta maker was a great decision for my household. My grandmother just moved in and loves to cook just as much, if not more than my mother. My family is from Italy and we love a good sauce. Every Sunday we break out all the ingredients, the pasta makers, and everything we need to make our homemade pasta.
My friends come over every once in a while and say my mother has the best sauce out there! And to top it off the noodles are homemade right in my kitchen from our new pasta cutter. When it comes to a good homemade pasta, nothing beats the homemade noodles, with the homemade sauce and meatballs to go with it. Little bit of Parmesan cheese, and your ready to go!


Article Source: http://EzineArticles.com/6473889
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Monday, August 8, 2011

Quick and Easy Ways With Pasta: Linguine Carbanara, Noodles Romanoff, and Spinach Pesto

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When you are in a hurry to prepare a hearty meal for family and/or friends, grab a box of pasta and get to work. Pasta is quick, easy, and almost everyone loves it. These recipes are for the busy cook who still wants to serve tasty, nutritious meals. The Noodles Romanoff is as easy as it gets! The Linguine Carbonara and the Spinach Pesto Pasta offer a variety sure to suit your family. Add a quick salad or steamed broccoli, some whole-grain bread, quick dessert if you desire, and you have a meal.
Quick and Easy Noodles Romanoff
8-oz pkg egg noodles
1 cup sour cream
1/2 cup Grated Parmesan Cheese
Cook the noodles according to package directions. Drain noodles well and return to the pan. Add the sour cream and Parmesan cheese. Toss noodles lightly to coat with the sour cream and cheese. Serve immediately while still hot.
Yield: 4 servings
LINGUINE PASTA CARBONARA
8 oz linguine
4 eggs, beaten
1/4 cup butter, melted
1/4 cup milk
3/4 cup grated Parmesan cheese
4 slices bacon, fried crisp and crumbled
1/4 cup chopped parsley
Cook linguine as directed on the package. Drain but do not rinse; return to the pan. Whisk together the eggs, butter, and milk; toss with the linguine. Add the remaining ingredients and heat thoroughly, stirring occasionally. Serve sprinkled with additional cheese, if desired.
Yield: 4 to 6 servings
SPINACH PESTO OVER PASTA
6 bacon slices
10 oz pkg spaghetti or fettucini noodles
1 pkg (10-oz) frozen chopped spinach
2 cloves garlic, minced
dash of fresh ground pepper
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese
In a large skillet cook the bacon until crisp. Drain the grease off bacon but save 2 tablespoons of the drippings*. Crumble the bacon and set aside.
Cook the spaghetti or fettucini as directed on package.
While the pasta is cooking, cook the spinach according to package directions in a medium saucepan. Place the undrained spinach, reserved bacon drippings, garlic, and pepper in a blender or food processor. Cover and process until smooth. Add the undrained cottage cheese, replace cover and blend until smooth.
Arrange the pasta on a large serving platter. Pour the spinach pesto over the pasta; toss to mix well. Sprinkle the crumbled bacon and the Parmesan cheese over the top before serving. Serve immediately.
*For a healthier dish, substitute olive oil for the bacon drippings.
(Note: What a great way to get your picky eaters to eat spinach.)
Enjoy!
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For her diabetic information and recipes visit her at http://diabeticenjoyingfood.blogspot.com


Article Source: http://EzineArticles.com/6462149
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Wednesday, July 27, 2011

Ravioli With Meat Filling - Recipe for Homemade Pasta

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Ravioli, famous Italian pasta, are small squares of pasta filled with a savoury mixture of meat, cheese, etc. The word ravioli derives from the Italian verb " ravvolgere" ("to wrap").
Since raviolis are typical product of italian cuisine, almost every Italian region has its own varieties of ravioli with different forms and stuffings. Both cities of Cremona and Genoa claim to have created ravioli. Legend has it that the raviolis were invented in 1200 by a family who ran an inn on the road that led from Genoa to the Po Valley.
But the earliest written mentions of ravioli appear in 14th century manuscripts by Francesco di Marco Datini, a merchant of Prato, Tuscany. Even cuisines of Babylon, Egypt, Greece and Rome already had similar dishes.
FOR HOMEMADE RAVIOLI
Ingredients:
2 eggs
2 1/2 cups of flour (American bread flour or grade 00 Italian flour)
1/2 teaspoon of salt
3 tablespoons of cold water
Preparation:
1. Put the flour on a work surface (countertop or a bread-board) and form a mound. Make a well in the middle of it, and pour the eggs into it.
2. Add the salt and the water, and mix all together until you have a smooth paste which you can roll out. Knead the dough for about ten to fifteen minutes.
3. Flour your countertop, use a rolling-pin and roll the dough out very thin, flouring it as necessary, about the thickness of a dime. Let it stay spread out like this until it dries a little.
FOR MEAT FILLING
Ingredients:
cooked meat (turkey, chicken, veal); you can also use left-over meat
1 egg
1 tablespoon grated Parmesan cheese
a pinch of grated lemon zest
a pinch of nutmeg
1 tablespoon of butter
Preparation:
1. Finely chop the meat and put in a bowl. Add egg, grated Parmesan cheese, a pinch of nutmeg, a pinch of grated lemon zest, and a tablespoon of cold butter. Mix all ingredients.
2. Take about a teaspoon of the filling and put it into the paste sheet, out two inches from the margin of the sheet. Take another spoonful of filling and put it about two inches away from the first scoop. Continue doing like this until you have a row of scoops across the paste. Carefully fold the pasta over the spoonfuls of filling.
3. Then start cutting the ravioli out by slicing between the filling pillows to get individual pockets. Edges should be well pressed together so that the meat filling cannot fall out when the ravioli are cooked.
4. Cook the meat ravioli in a large quantity of boiling salted water and boil for ten minutes. Serve with tomato sauce, or with butter and grated Parmesan cheese.
Sandra D. is a blogger and owner of http://www.stainlesssteelbacksplashguide.com


Article Source: http://EzineArticles.com/6242241
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The History Of Spaghetti

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The history of spaghetti is just as flavorful as the food itself! Although pasta is associated with Italian food, it has long been thought that Marco Polo brought this food back to Italy from his travels to China in 1295, however there are references to pasta existing in Italy prior to that date and the noodles and the noodle like food that Polo described as being Chinese is made differently from traditional spaghetti.
So where does the history of spaghetti begin?
Since record keeping in ancient times wasn't so great, it's hard to say for sure. The ancient Greeks and Romans did eat some sort of dough which may have been similar to spaghetti, but they cooked it on stones. The Arabs ate noodles that they boiled much like pasta and may have introduced this food to the Italians curing their conquest of Sicily and indeed some ancient Sicilian recipes include spices that were introduced by the Arabs. One thing is for certain though, spaghetti goes back a long, long way!
The more modern history of spaghetti has direct ties to Italy. The climate of the country is well suited for growing the Durham wheat which provides the semolina necessary for good spaghetti so no matter how it originated, you can be sure the food has been widely used throughout the area for centuries.
It may well have been the Italians who originated eating spaghetti the way we know it today and thus played a vital role in the history of spaghetti. The tomato was introduced to the old world hundreds of years after pasta was. It didn't take long to discover that this was a match made in heaven and the first known record of a recipe that combines tomatoes and pasta was written in 1839 by the Duke of Buonvicino. Prior to this delectable combination, spaghetti was eaten dry - and probably a good thing as the fork was not invented until after pasta was!
It's hard to believe that with all this ancient history of spaghetti, that it has only been popular in the United States since the 1920's. Introduced by immigrants from southern Italy, this food quickly gained popularity and is a staple food today. There are over 150 different varieties and tons of different sauces that you can combine them with. Of course, the best quality pasta is still made with 100% semolina which proves that you cannot improve upon perfection!
Next, find out more about the history of spaghetti and get some tips on how to use gourmet foods for every day eating.


Article Source: http://EzineArticles.com/6246497
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Timbale of Macaroni Recipe

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Timbale is an Italian holiday baked pasta dome. It is a creamy dish of meat, fish, cheese or vegetables baked in a drum-shaped pastry mold.
INGREDIENTS:
A small piece of ham fat
1/2 onion
piece of celery
parsley
a small piece of carrot
2 or 3 mushrooms
2 tablespoons tomato paste
5 tablespoons hot water
1/2 lb macaroni
2 tablespoons grated Parmesan cheese
1 tablespoon butter
bread crumbs
PREPARATION:
  1. Chop up fine together a small piece of ham fat, one-half of onion, piece of celery, small piece of carrot and parsley. Fry in a saucepan.
  2. Chop fine two or three mushrooms. When the vegetables are fried add chopped mushrooms. Fry for five more minutes.
  3. Thin two tablespoons of tomato paste with five tablespoons of hot water (or take equal quantity of tomato sauce without water) and add to the vegetables. Cook until vegetables are cooked through.
  4. When the sauce is finished, take out the mushrooms and put them on one side.
  5. Boil one-half pound of macaroni in salted water for fifteen minutes. Drain, and combine with the sauce described above.
  6. Add two tablespoons of grated Parmesan cheese, and one tablespoon of butter.
  7. Butter well a mold. Cover the bottom and sides of it with a thin layer of bread crumbs.
  8. Pour into the mold one-half the macaroni. Place on it a layer of mushrooms. Then add the other half of the macaroni, followed by another thin layer of bread crumbs.
  9. Place the mold into the oven without turning it over. Bake in a slow oven until well browned. Turn out and serve.
For variety, you can add to this timbale any kind of cold meat cut up fine. Also, one hard-boiled egg cut into four pieces may be added to the sauce. Add the egg, and meat which you have taken out from the sauce, to the timbale in the same way that you added the mushrooms.
In Italy, timbales were traditionally the highlight of the meal. They were dome or beehive shaped pastries filled with a custardlike mixture of pasta, sauce, meat and vegetables. In some cases timbales can be made of all sorts of things like lasagna sheets, shortcrust pastry and even risotto. A lot of them have a layered filling instead of a casserole-type filling.
Timbales are always time-consuming, therefore they are not for beginners. When making timbale, be sure to pay attention to the strength of your shell as well as to the stiffness of the filling.
Sandra D. is a blogger and owner of http://www.free-old-time-cooking-recipes.com


Article Source: http://EzineArticles.com/6251831
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Delicious Pasta Sauce Recipes

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CHOOSING PASTA SAUCES
The variety and range of sauces that can be served with pasta are seemingly endless. They vary from minimalist sauces, such as garlic and olive oil, to light vegetable sauces, shellfish sauces, robust meat sauces, and rich and creamy sauces containing eggs, cheese and nuts.
When choosing the appropriate pasta shape for a sauce, there are no hard and fast rules. Some regional dishes are always made with the same pasta shape, such as fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it is rare to see them served with anything other than the named pasta. These classic dishes are few and far between however and, with the increasing number of different pasta shapes on the market it can sometimes be difficult to know which shapes and which sauces will go well together.
Long, thin pasta is best served with either a thin, clinging sauce, or one that is smooth and thick. If too thin and watery, the sauce will simply run off the long strands; if too chunky or heavy, it will fall to the bottom of the bowl, leaving the pasta at the top. Clinging sauces made with olive oil, butter, cream, eggs, finely grated cheese and chopped fresh herbs are good with long pasta. When ingredients such as vegetables, fish and meat are added to a smooth thick sauce, they should be very finely chopped.
Short pasta shapes with wide openings, such as conchiglie, penne and rigatoni, will trap meaty or spicy sauces, as will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well with the rich creamy and meaty sauces that are popular in northern Italy. Fresh homemade egg pasta absorbs butter and cream and makes the sauce stick to it. Almost any pasta is suitable for the classic Italian tomato sauce.
BOLOGNESE SAUCE
Ingredients:
1 small onion
1 small carrot
1 stalk celery
bunch of parsley
½ lb ground beef
1 small can of tomato paste
½ cup red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)
Directions:
Chop all the vegetables (hold the parsley) very fine and sauté them in the olive oil until translucent. Add the ground beef. Stir well and cook for about five minutes or until the meat is separated and browned. Add the tomato paste and mix well until all the ingredients are coated. Add the wine (optional) and the salt and pepper.
Cook for few minutes more, then add about a cup of water (or broth). Bring to the boil, then reduce the heat and simmer on a low heat, until reduced.
Note: add a bit more liquid if you think it's too dry.
SUGO
Serves 4
Ingredients
1 cup (250ml) extra virgin olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper
Method
Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1½ hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.
Hi, I'm Livio Moretti, I've been cooking and enjoying pasta dishes for many years! I have a website with lots of information and delicious recipes for making pasta. Please check it out here:
Thank you


Article Source: http://EzineArticles.com/6308027
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How to Make Quick and Easy Pasta Dishes: Tomato Linguine, Creamy Spaghetti, and Cheesy Tortellini

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Pasta is one of the quickest and easiest foods to make. And the best part is that everybody seems to love it. For health reasons, it is best to use whole-wheat pastas. But if you are healthy and prefer regular, more power to you. Personally, I am diabetic so I always use whole-wheat. It is so good even my grandchildren can't tell the difference. Most people don't get enough fiber in their diet so using whole-grain pasta is an easy way to improve on that. Try these recipes for Linguine in Fresh Tomato Sauce, Creamy Spaghetti with Turkey Sausage and Easy Cheesy Tortellini for three very different yet tasty pasta dishes. All three of these recipes are so easy it is ridiculous!
LINGUINE IN FRESH TOMATO SAUCE
10-oz linguine noodles
2 tbsp olive oil
4 cloves garlic, minced
2/3 cup fresh basil, chopped (reserve 1 tablespoon)
1 pint small tomatoes, halved
1/2 cup chicken broth
1 tsp sugar (or Splenda granular for diabetics)
1/2 cup halved, pitted kalamata olives, optional
Grated Parmesan cheese
Cook linguine according to the package directions; drain and set aside.
In a large saucepan, heat the olive oil over medium-high heat. Add the garlic, basil, and tomatoes. Cook for 2 minutes; add the sugar and chicken broth. Cook 3 to 4 more minutes to soften the tomatoes. Season with salt and pepper, if desired. Stir in the linguine and olives, if using. Sprinkle the Parmesan cheese and the reserved tablespoon of fresh basil.
Yield: 4 servings
CREAMY SPAGHETTI WITH TURKEY SAUSAGE
6 oz uncooked whole wheat spaghetti
3/4 pound Italian turkey sausage links, remove casings
2 tsp olive oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1/2 cup half-and-half cream
Parmesan cheese
Cook spaghetti according to the package directions.
Meanwhile, in a large skillet over medium heat, heat olive oil and add the sausage. Cook for 5 minutes. Add onion and cook an additional 10 minutes or until the sausage is no longer pink and the onion is tender. Add the tomatoes and basil, heat through. Add cream and bring the mixture to a boil. Drain the spaghetti and toss with the sausage mixture. Garnish with the Parmesan cheese.
CHEESY TORTELLINI
7-oz pkg cheese filled tortellini
1/2 lb pasteurized process cheese spread, cubed
1/4 cup milk
1/2 tsp ground nutmeg
2 slices bacon, fried crisp and crumbled, optional
Cook tortellini according to the package directions and drain.
In a saucepan, over low heat, combine the milk, nutmeg, and the cubed cheese. Cook the mixture until the cheese spread is melted. Toss the tortellini with the cheese mixture and sprinkle with crumbled bacon, if desired.
Enjoy!
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For her diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com


Article Source: http://EzineArticles.com/6324571
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How to Make Diabetic Friendly Angel Hair Pasta and Meatballs

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Who doesn't love spaghetti and meatballs? Most of us do, yet many of us worry that upon a diagnoses of diabetes we can no longer enjoy this favorite meal. But yes, diabetics can still enjoy a meal of pasta and meatballs! This recipe is a perfect example using whole-wheat angel hair pasta and low-fat ground beef. Extra fiber, an especially important need for diabetics, is incorporated into the meatballs by using Fiber One Cereal as the filler. This dish with a tasty green salad makes a great, easy meal. This Angel Hair Pasta with Meatballs is perfect for anyone including diabetics. If you are diabetic, I would suggest leaving off a yummy garlic bread. For others, the garlic bread would be a great idea. And a special note; these fiber-laden meatballs could become your "go-to" meatball recipe!
ANGEL HAIR PASTA AND MEATBALLS
1 lb 90% lean ground beef
3/4 cup Fiber One cereal
1/4 cup grated Parmesan cheese
3/4 tsp Italian Seasoning
1/4 to 1/2 tsp garlic powder (depending on taste)
1 can (8-oz) tomato sauce
1 can (14 1/2-oz) diced tomatoes with green pepper and onion (do not drain)
1/8 tsp paprika
6-oz uncooked whole-wheat angel hair pasta
chopped fresh parsley for garnish, if desired
grated Parmesan cheese for garnish, if desired
Finely crush Fiber One cereal in food processor or in a sealed plastic bag by crushing with a rolling pin. Pour crumbs into a large mixing bowl along with the ground beef, Parmesan cheese, Italian seasoning, garlic powder, and 1/4 cup of the tomato soup. Blend well and shape into meatballs about 1 1/2-inch in diameter.
Spray a 12-inch nonstick skillet with nonstick cooking spray. Over medium heat, cook the meat balls approximately 10 minutes, turning occasionally to brown on all sides. Drain off excess fat, if necessary. Add the remaining tomato sauce, the canned tomatoes, and the paprika to the skillet; turn meatballs to coat. Cover skillet and cook over medium-low heat for 15 to 20 minutes, stirring occasionally until the meatballs are cooked through.
Meanwhile, cook and drain the angel hair as the package directs. To serve, place the meatballs with sauce over the pasta. Top with additional Parmesan and the chopped parsley, if desired.
Yield: 4 servings
Per serving: 460 calories, 54 g carbs, 10 g fiber, 33 g protein, 12 g (5 g sat)fat, 75 mg cholesterol, 950 mg sodium.
Diabetic exchanges: 2 1/2 starch, 1 other carb, 3 1/2 lean meat
Enjoy!
For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com


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Try These Old Fashioned Recipes for Pasta Dishes

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Pasta dishes are always quick and reliable for busy cooks. The old-fashion recipes in this article are for ways to make great side dishes or non-meat entrees to please your family and friends. Try the Noodles Romanoff to teach the kids there is more to pasta than just spaghetti and mac and cheese! The Macaroni Casserole with Pimento is a tasty way to prepare their mac and cheese a new way. The Baked Macaroni Casserole uses tomatoes and is also a good family recipe.
NOODLES ROMANOFF
This old recipe is from Southern Indiana.
8 oz noodles, cooked according to pkg directions, drained
1/3 cup butter
1/3 cup flour
1 cup milk
1/4 tsp garlic powder
1/4 cup chopped onion
1/2 cup sour cream
1/2 lb cottage cheese
1/4 cup Parmesan cheese
1/4 cup corn flake crumbs
Over low heat melt butter. Stir in flour. Stir in milk and cook until mixture just begins to boil. Remove from the heat and stir in the garlic powder, onion, sour cream, and cottage cheese. Place noodles in a 1 1/2-quart buttered casserole dish. Stir in white sauce mixture. Top with the Parmesan cheese and corn flake crumbs. Bake at 350 degrees for 30 minutes.
MACARONI CASSEROLE WITH PIMENTO
This is an old recipe from my childhood neighborhood in Southern Indiana.
1 pkg (8-oz) macaroni
1/2 cup mayonnaise
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 medium onion, diced
1/2 tsp salt
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
Preheat oven to 325 degrees.
Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.
BAKED MACARONI TOMATO CASSEROLE
1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained
3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed cornflake cereal
2 tbsp melted butter
Preheat oven to 350 degrees.
Butter casserole dish.
Melt the 3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the cornflake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com


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Types of Healty Pasta - The Healthiest Type of Pasta Noodles

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Pasta has become a family tradition for many generations now. Whether it's a simple weekend family dinner to special occasions among family and friends, its presence can never be ignored. Lots of pasta recipes have been invented, introduced and tested, making them versatile enough to use. Though basically made from flour and water, healthy pasta is the main concern here. It's the kind of flour that is used that makes the big difference. There are healthy pasta that can be incorporated in our diet if we want to go healthy and maintain a healthy lifestyle without giving up on it. They contain lots of fiber and are delectable too.
Types of healthy pasta:
Whole wheat pasta - made from whole wheat flour, high in fiber with different texture and flavor than the conventional white pasta. Contains more fiber and proteins than semolina (white pasta). The bleaching process on white pasta takes away most of the nutrients and vitamins and since whole wheat pasta doesn't undergo this process, nutrients and vitamins are retained. A real healthy option that is readily available in the supermarkets. They come in different shapes and sizes. The most common of which is the whole wheat spaghetti. Products from Japan like the Udon noodles and Ramen noodles, are all made from wheat. They are heavier so they can make one easily full for longer time.
Buckwheat Pasta - this comes from a fruit called achene and looks like a sunflower seed. The white, starchy endosperm is what is turned into buckwheat flour. The green or tan coating of the seed makes it dark in color. They are very good for soups, as in Soba noodles and very popular in Japan and Korea and northern part of Italy. They are great for creamy pasta, very tasty, high in fiber and rich in protein. People with coeliac disease can be safe with buckwheat pasta because it is gluten-free.
Spelt Pasta - a distant relative o wheat it contains carbohydrates, fiber, proteins, fats, vitamins and minerals and has nutty flavor. Unlike buckwheat pasta, it contains gluten so it is not recommended for people with coeliac disease. It is readily available in health food stores and specialty shops but can be home-made too with the use of spelt flour. A very healthy alternative to white pasta.
Brown Rice Pasta - may have an unusual texture but tastes so much like rice. This is free of cholesterol, gluten and wheat. It is rich in fiber, high in protein, minerals, vitamins and anti-oxidant. It also can go very well with some vegetables like beans and tomatoes and it is very filling and tastes real good.
There are still several grains that can be turned into a healthy pasta just like quinoa, couscous, and other vegetables like moringa, spinach, squash, carrot, soy beans and zucchini that can be mixed with them to have the healthiest pasta product, the vegetable noodles. It's just a matter of experimenting and being creative so one can satisfy his health requirements to maintain a healthy lifestyle for the rest of his life.
Marichu Coning
Browse a wide selection of quality cookware and kitchenware at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Woll, Chasseur, Piral, Bosch and more quality brands.


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Recipes For Pasta Salad

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ROASTED CHERRY TOMATO & PASTA SALAD
This pasta salad is a great accompaniment to barbecued chicken, steaks or chops. Roasted cherry tomatoes are very juicy and have an intense, smoky-sweet flavor, that is set off perfectly by the peppery taste of fresh rocket.
Serves 4
Ingredients
225 g / 8 oz / 2 cups dried chifferini or pipe
450 g / 1lb ripe baby Italian plum tomatoes, halved lengthways
75 ml / 5 tbsp extra virgin olive oil
2 garlic cloves, cut into thin slivers
30 ml / 2 tbsp balsamic vinegar
2 pieces sun-dried tomato in olive oil, drained and chopped
A large pinch of sugar, to taste
1 handful rocket, about 65 g / 2½ oz
Salt and ground black pepper
Preheat the oven to 190°C / 375°F / Gas 5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the instructions on the packet.
Arrange the halved tomatoes cut side up in a roasting tin, drizzle 30 ml / 2 tbsp of the oil over them and sprinkle with the slivers of garlic and salt and pepper. Roast in the oven for 20 minutes, turning once.
Put the remaining oil in a large bowl with the vinegar, sun-dried tomatoes, sugar and a little salt and pepper to taste. Stir well to mix. Drain the pasta, add it to the bowl of dressing and toss to combine.
Add the roasted tomatoes to the pasta and mix gently. Before serving, add the rocket, toss lightly and taste for seasoning, adding more if necessary. Serve either at room temperature or chilled.
COUNTRY PASTA SALAD
This salad is packed with vegetables and is ideal for a summer picnic. Use fresh Parmesan from the delicatessen, which is less mature and sold as a table cheese, rather than the hard, mature Parmesan used for grating.
Serves 6
ingredients
300 g / 11 oz / 2¾ cups dried fusilli
150 g / 5 oz green beans, topped and tailed and cut into 5 cm / 2 in lengths
1 potato, about 150 g / 5 oz, diced
200 g / 7 oz baby tomatoes, hulled and halved
2 spring onions (scallions), finely chopped
90 g / 3½ oz Parmesan cheese, diced or coarsely shaved
6-8 stoned (pitted) black olives, cut into rings
15-30 ml / 1-2 tbsp capers, to taste
For The Dressing
90 ml / 6 tbsp extra virgin olive oil
15 ml / 1 tbsp balsamic vinegar
15 ml / 1 tbsp chopped fresh flat leaf parsley
Salt and ground black pepper
Cook the pasta according to the instructions on the packet. Drain and rinse under cold running water, then shake to remove as much water as possible. Leave to drain, shaking occasionally.
Cook the beans and diced potato in a pan of salted boiling water for about 5 minutes, or until tender. Drain and leave to cool. To make the dressing, put all the ingredients in a large bowl, season and whisk well to mix.
Add the tomatoes, spring onions, Parmesan, olives and capers to the dressing. Place the pasta, beans and potato in a large bowl and pour over the dressing. Toss well, cover and leave to stand for 30 minutes. Taste for seasoning and serve.
Hi, I'm Livio Moretti, I've been cooking and enjoying pasta dishes for many years! I have a website with lots of information and delicious recipes for making pasta. Please check it out here:
Thankyou


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Recipes for Making Quick and Easy Pasta and Poultry Dishes

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When you need quick, easy, and tasty meals, turn to chicken or turkey and pasta. A much healthier alternative for your family than the fast food outlets and what family doesn't name both ingredients as family favorites? Turkey and Macaroni Casserole is ready in minutes and this one dish has pasta, vegetables, meat, and dairy. Add a bagged salad and you are set! The Quick and Easy Chicken Pasta is so easy to prepare it will only take a few minutes. Steam some broccoli or add a salad and you have another quick meal. If you prefer a light entree salad, try the Rotini Chicken Salad.
TURKEY & MACARONI CASSEROLE
1 pkg (14-oz) macaroni and cheese dinner mix
1 pkg (10-oz) frozen mixed vegetables
1 lb bulk turkey sausage
1/2 small onion, chopped
3/4 cup milk
1/4 cup butter
1 pkg (3-oz) cream cheese, cut-up
Cook macaroni from mix in a large amount of boiling salted water for 5 minutes. Add frozen vegetables. Cook for 5 minutes longer. Drain the mixture and return to the saucepan.
Meanwhile, in a medium skillet, cook turkey sausage and chopped onion until the sausage is cooked through and the onion is tender. Drain, if needed.
To the hot macaroni-vegetable mixture, add the cheese sauce from the boxed mix, milk, butter, and the cream cheese. Stir until the butter and cream cheese have melted. Stir in the turkey-onion mixture and heat through.
Yield: 4 servings
QUICK AND EASY CHICKEN PASTA
1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4
Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.
Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.
ROTINI CHICKEN SALAD
3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion
Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.
Yield: 10 cups
Enjoy!
For more of Linda's quick and easy recipes visit her blog at http://www.grandmasquickfixrecipes.blogspot.com
For her slow cooker/crockpot recipes visit her at http://grandmasslowcookerrecipes.blogspot.com


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