Late Night Pasta Food
LATE NIGHT PASTA
This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.
Provided by TNT's On the Menu
Categories Trusted Brands: Recipes and Tips TNT's On the Menu
Yield 2
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.
- Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.
Nutrition Facts : Calories 735.2 calories, Carbohydrate 77.2 g, Cholesterol 48.2 mg, Fat 35.2 g, Fiber 4 g, Protein 29.3 g, SaturatedFat 11.2 g, Sodium 1077.4 mg, Sugar 4.2 g
LATE-NIGHT PASTA
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.
- Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
- While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
- Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.
- Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.
LATE NIGHT SPAGHETTI
From a local publication as printed in The Chicago Tribune. From the article: "Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option. Even on those nights, assuming no tantalizing leftovers await, I still don't want something out of a can or the freezer. That's when a quick pasta dish is king. If someone has made it for you, bonus..." This recipe was timely for me as I had exactly 1/4 cup of homemade tapenade (Recipe #373973) in the refrigerator to use. The pasta was accompanied by a basic tossed salad: crisp Romaine, radishes, cucumber, shaved carrots and walnuts; light vinaigrette and of course a rustic loaf of ciabatta.
Provided by COOKGIRl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling water according to package directions. Drain.
- Return pasta to pot.
- Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
- Note: if you have any fresh herb on hand: basil, rosemary, Italian flat leaf parsley, etc.-garnish the pasta for added flavor and color.
- Plate and enjoy!
- Servings estimated.
Nutrition Facts : Calories 566.3, Fat 14.5, SaturatedFat 5, Cholesterol 17.3, Sodium 315.8, Carbohydrate 85.8, Fiber 3.6, Sugar 3.2, Protein 21.5
LATE NIGHT PASTA AND VEGGIES
My boyfriend got off of work late one night and was pretty hungry by the time he got home. I had all these ingredients around the house and it really came together nicely. You can add or omit almost any veggie!!
Provided by RaeMay
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start pasta boiling (if it gets done before your veggies just try to keep it warm).
- Heat olive oil on medium heat.
- Cut veggies into bite size pieces.
- Put veggies into pan with oil and let heat for a couple minutes.
- Add pepper, more if desired.
- Add chicken broth and continue heating.
- Stir occasionally.
- (Add more olive oil or broth if you don't think there is enough liquid).
- Add garlic shortly before removing from heat (just so it doesn't burn).
- After draining pasta LEAVE IN STRAINER!
- Put the strainer over a bowl or container and pour veggie mix over pasta.
- Mix pasta and veggies while in strainer and then dump into container.
- Serve with garlic bread or a light dusting of cheese, would go well with grilled chicken as well.
Nutrition Facts : Calories 318, Fat 14.4, SaturatedFat 2, Sodium 53.6, Carbohydrate 43.1, Fiber 5.5, Sugar 1.1, Protein 8.4
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- Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
- While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
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