Halaman

    Social Items

Tampilkan postingan dengan label Pasta. Tampilkan semua postingan
Tampilkan postingan dengan label Pasta. Tampilkan semua postingan
Ingredients:

- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons bottled chinese hoisin sauce (essential)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon black pepper

Salad

- 12 ounces boneless skinless chicken breasts
- 4 ounces angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 2 cups baby bok choy, shredded
- 2 green onions, sliced

Serve 4
Calories 348.9

1. Whisk together the dressing ingredients until very well combined.

2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

3. Drain and let cool slightly and cut into bite size pieces.

4. Cook pasta according to package directions.

5. Drain and toss with 3 tablespoons of dressing.

6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

7. Drizzle with remaining dressing.

Asian Chicken and Pasta Salad

Spinach tagliatelle with veal

ingredients

  • 450g/1lb thin veal escalopes, cut into thin strips plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground
  • black pepper

Serve 4

  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish.
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach Tagliatelle With Veal

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Pesto Chicken Salad
Pesto Chicken Salad

ingredients


  • 450g/1lb dried spiral pasta such as fusilli
  • 125ml/4fl oz olive oil
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons chopped fresh basil leaves
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 900g/2lb skinless chicken thigh fillet, cubed
  • 125ml/4fl oz red wine
  • 1 tomato, diced
  • 2 small carrots, chopped salt and freshly ground black pepper

Serve 4


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
  • To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
  • Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
  • Toss together the chicken, dressing, tomato, carrots and pasta to serve.

Pesto Chicken Salad

Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Spinach tagliatelle with veal
Spinach tagliatelle with veal

ingredients


  • 450g/1lb thin veal escalopes, cut into thin strips
  • plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground black pepper

Serve 4



  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish. 
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach tagliatelle with veal

Pasta with caviar
Pasta with caviar

ingredients


  • 225g/8oz fresh vermicelli
  • 75g/3oz unsalted butter
  • 100g/4oz good-quality caviar
  • 8 fresh chives, chopped
  • 8 quail’s eggs, soft-boiled and peeled
  • 1 lemon, thinly sliced


Serve 4


  • Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
  • Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
  • Garnish each serving with two quail’s eggs and lemon slices.

Pasta with caviar

Vegetarian Spaghetti Sauce
Vegetarian Spaghetti Sauce

ingredients


  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans chopped plum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper


Serve 8


  • Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
  • Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
  • Serve hot over freshly cooked spaghetti.

Vegetarian Spaghetti Sauce

Ratatouille penne bake
Ratatouille penne bake


ingredients


  1. 1 small aubergine
  2. 2 courgettes, thickly sliced
  3. 200g/7oz firm tofu, cubed
  4. 3 garlic cloves, crushed
  5. 2 teaspoons sesame seeds
  6. 1 small red pepper, seeded and sliced
  7. 1 onion, finely chopped
  8. 150ml/5fl oz vegetable stock
  9. 3 tomatoes, peeled, seeded and quartered
  10. 1 tablespoon chopped fresh
  11. mixed herbs
  12. 225g/8oz dried penne
  13. salt and freshly ground black pepper

serves 6

  • Cut the aubergine into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
  • Mix the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Cover and marinate for 30 minutes.
  • Put the pepper, onion and remaining garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid, and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan, and cook for a further 3 minutes.
  • Thoroughly rinse the aubergine and courgettes. Drain, shaking thecolander gently to get rid of excess water. Add to the pepper and tomato mixture, and cook until tender. Season with salt and pepper.
  • Meanwhile, cook the pasta in a large pan of salted boiling water until al dente, then drain thoroughly. Preheat the grill.
  • Toss the pasta with the vegetables and marinated tofu. Transfer to a shallow ovenproof dish, and grill until lightly toasted. Serve hot.

Ratatouille penne bake

Seafood spaghetti
Seafood spaghetti

ingredients



  • 350g/12oz dried spaghetti
  • 500g/1lb 2oz mussels
  • 700g/11⁄2lb squid, cleaned
  • 500g/1lb small littleneck clams
  • 300g/11oz shrimps
  • 4 cloves garlic
  • 6 tablespoons extra virgin olive oil
  • 250ml/9fl oz dry white wine
  • 3 tablespoons chopped fresh
  • flat-leaf parsley
  • 2 dried red chillies, finely chopped
  • salt and freshly ground black pepper

    • serves 4

  • Soak the mussels and clams in water for an hour. Discard any broken mussels or clams, or open ones that don’t close when tapped on the work surface. Under cold running water, scrub the mussels and clams thoroughly to remove any grit, pulling out the beards from the mussels.
  • In a large deep frying pan over a medium heat, sweat 1 clove of the garlic in 2 tablespoons of the oil. Increase the heat to high, and add the mussels and clams with half of the wine. Cover with a tight-fitting lid, and cook for about 5 minutes until the shells are open (discard any that remain closed). Remove from the heat and discard the garlic.
  • Slice the squid into rings and finely chop the remaining garlic. Heat the remaining oil in another pan, and sauté the garlic, parsley and chillies for a few minutes. Add the squid and cook until the edges curl.
  • Pour in the remaining wine and cover. Cook for 10 minutes. Add the shrimps (just the tails) and cook for a few more minutes before adding the clams and mussels. Simmer for another few minutes, then remove from the heat.
  • Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente. Drain and add the seafood mixture to the spaghetti, mixing well.Stir over a low heat for a couple of minutes. Serve piping hot.

Seafood spaghetti

Mozzarella sticks
Mozzarella sticks


ingredients

  1. 2 eggs, beaten
  2. 50ml/2fl oz water
  3. 350ml/12fl oz coarse dried
  4. white breadcrumbs
  5. 1⁄2 teaspoon garlic salt
  6. 1 teaspoon mixed spice
  7. 150ml/5fl oz flour
  8. 75ml/3fl oz cornflour
  9. vegetable oil for deep-frying
  10. 450g/1lb mozzarella cheese, cut into finger-size sticks

serves 4

  • Whisk the eggs with 50ml/2fl oz water and set aside. Mix the breadcrumbs, garlic salt and mixed spice together, and set aside. Blend the flour with the cornflour.
  • Heat enough vegetable oil for deep-frying in a heavy saucepan. Dredge the cheese sticks in the flour mixture, then dip in the egg. Lastly, coat in the breadcrumb mixture. 
  • Lower carefully into the hot oil, and fry for a few seconds until golden. Remove from the hot oil, and drain on kitchen paper. Serve hot.

Mozzarella sticks