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    Pasta

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    The document provides instructions for cooking pasta and making several pasta dishes. It discusses boiling pasta until al dente and includes recipes for baked pesto pasta, creamy shell pasta, whole-wheat pasta with vegetables, and more. The recipes incorporate pasta, sauces, vegetables and cheese.

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    Pasta

    Uploaded by

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    20 views4 pages
    The document provides instructions for cooking pasta and making several pasta dishes. It discusses boiling pasta until al dente and includes recipes for baked pesto pasta, creamy shell pasta, whole-wheat pasta with vegetables, and more. The recipes incorporate pasta, sauces, vegetables and cheese.

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    delicious pasta recipes

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    The document provides instructions for cooking pasta and making several pasta dishes. It discusses boiling pasta until al dente and includes recipes for baked pesto pasta, creamy shell pasta, whole-wheat pasta with vegetables, and more. The recipes incorporate pasta, sauces, vegetables and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    20 views4 pages

    Pasta

    Uploaded by

    fb_menotify
    The document provides instructions for cooking pasta and making several pasta dishes. It discusses boiling pasta until al dente and includes recipes for baked pesto pasta, creamy shell pasta, whole-wheat pasta with vegetables, and more. The recipes incorporate pasta, sauces, vegetables and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
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    The secret of cooking pasta is to use plenty of water. Cooked pasta should be 'a l dente' or "firm to the bite".

    Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. Generally speak ing, fresh pasta will take about 2 to 5 minutes to cook. Fresh pasta does not in crease much in volume whilst cooking as it does not absorb much water. Add your private note Preparation Time: 2 mins Cooking Time: 10 mins Makes 3 servings Show me for servings Ingredients 2 cups pasta 1 tbsp olive oil (for cooking) 1 tbsp olive oil (for tossing) 1 tsp salt Method Boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cook ing times may vary with the size and the thickness of the pasta. Very small past a (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bow l of cold water to refresh it. Drain again and keep aside. If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. RECIPE SOURCE : The Complete Italian Cookbook Here is a unique and innovative blend of fresh basil, olive oil and pine nuts mi xed with cream and tossed with Fusilli and wholesome vegetables. You will fall i n love with it! Pesto, a famous Pasta sauce, is used as a baking sauce here. Add your private note Preparation Time: 25 minutes Cooking Time: 10 minutes Baking Time: 15 minutes Baking Temperature: 200C (400 F) Serves 4. Show me for servings Ingredients 2 1/2 cups cooked fusilli pasta 1 tsp chopped garlic (lehsun) 1/4 cup coloured capsicum (red, yellow, green) cubes 1/2 cup broccoli florets 1/2 cup sliced mushrooms (khumbh) 1/2 cup White Sauce 2 tbsp fresh cream 2 tbsp milk 3 tsp oil for cooking salt and black pepper (kalimirch) powder to taste

    To be blended together for the pesto sauce 1/2 cup pinenuts (chilgoza) / walnuts (akhrot) 2 1/2 cups chopped fresh basil leaves 2 tsp chopped garlic (lehsun) 3 tbsp olive oil salt to taste Other ingredients 1/4 cup grated mozzrella cheese butter for greasing Method Heat 1 tsp of oil in a pan, add the garlic and saut for a minute. Add the fusilli pasta, mix gently and keep aside. Heat the remaining 2 tsp of oil in another pan and add the vegetables and saut fo r 5 minutes. Add the salt and pepper, mix well and keep aside. Combine the pasta, white sauce, pesto sauce, sauted vegetables, cream, milk, salt and pepper. Mix well. Spread the mixture in a greased baking dish. Sprinkle cheese on top and bake in a pre-heated oven at 200C (400F) for 10 minutes . Serve hot. RECIPE SOURCE : Baked Dishes A creamy pasta that can make a satisfying one-bowl meal. Shell pasta is cooked w ith mushroom white sauce and cheese. A dot of brandy can add a nice flavor-but y ou can omit it too. Serve warm with garlic bread. Add your private note Preparation Time: 15 mins Cookint Time: 10 minutes. Cooking Time: 10 mins Makes 6 servings Show me for servings Ingredients For The Pasta 2 packets pasta (00 grams each) 2 tsp oil 1 tsp salt For The Mushroom Sauce 3/4 cup chopped mushrooms (khumbh) 1 onion , chopped 1/2 chopped green chillies 1 cup thin white sauce 1/2 tsp dried oregano 2 tbsp grated processed cheese 1 tbsp butter salt to taste Method For the pasta Boil plenty of water in a large vessel. Add the oil and salt. Add the pasta in small batches and cook until soft. Remove the cooked pasta with a perforated spoon and put on a serving plate. Serve with hot mushroom sauce

    For the mushroom sauce Heat the butter on a slow flame and fry the onion for 1 minute. Add the green chilli and mushrooms and fry for 3 to 4 minutes. Add 3/4 teacup of water and cook again for 2 to 3 minutes. Add the white sauce, oregano, cheese and salt. Serve hot. RECIPE SOURCE : Quick Cooking Use of whole-wheat pasta and lots of vegetables is the specialty of this fibre r ich dish. The milk and the cheese in the sauce enriches it with the much-needed calcium for growing kids. Add your private note Preparation Time: 10 mins Cooking Time: 10 mins Makes 3 servings Show me for servings Ingredients For The Sauce 1 tsp oil 2 tsp finely chopped garlic (lehsun) 1/2 cup finely chopped onions 1/4 cup boiled sweet corn kernels (makai ke dane) 1/4 cup thinly sliced capsicum 1/4 cup blanched broccoli florets 1/4 cup grated carrot 1 tsp cornflour dissolved in 1/2 cup cold milk salt to taste 2 tbsp grated processed cheese freshly ground black pepper (kalimirch) powder to taste For The Pasta 1 cup cooked whole wheat pasta 1/2 tsp oil 1 tsp finely chopped garlic (lehsun) 1/4 tsp dry red chilli flakes (paprika) Method For the sauce Heat the oil in a non-stick pan, add the garlic and onions and saut on a medium f lame for 1 to 2 minutes. Add the corn, capsicum, broccoli and carrots and saut on a medium flame for a few seconds. Add the cornflour-milk mixture, salt and cheese and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the pepper and mix well. Keep aside. For the pasta Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and saut on a medium flame for a few seconds. Add the pasta, mix well and saut on a medium flame for another 1 to 2 minutes. Ke ep aside. How to proceed Reheat the prepared sauce on a medium flame fo 1 to 2 minutes. Add the pasta, mix well and cook on a medium flame for 1 to 2 minutes, while sti rring occasionally. Serve immediately.

    Tips You may use whole wheat fusilli, penne or tagliatelle.

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