PEPPY PARMESAN PASTA
When my husband and I needed dinner in a hurry, we came up with this dish that gets spicy flavor from pepperoni. We like to use angel hair pasta because it cooks faster than other noodles. -Debbie Horst, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat.
Nutrition Facts : Calories 360 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 613mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
SIMPLE PASTA WITH PARMESAN
Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.
Provided by 3KillerBs
Categories Toddler Friendly
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
- Dot pasta with butter or drizzle with olive oil.
- Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.
- Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
- Serve, passing the pepper grinder at the table.
- You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.
ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 39m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
- Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
- Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, and top with parsley.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Anchovy Garlic Quick & Easy Parmesan Parsley Lemon
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
- Divide pasta among bowls; drizzle with oil and top with more Parmesan.
CREAMY PARMESAN BAKED PASTA
Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
PASTA WITH BLACK PEPPER AND PARMESAN
This recipe, courtesy of chef Cesare Casella of Beppe restaurant in New York City, combines just a few simple ingredients for a surprising degree of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- Prepare the pasta: Mound durum flour on a clean work surface. Make a well in the center. Crack eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball, and wrap in plastic. Transfer to the refrigerator and chill for 30 minutes.
- Dust a baking sheet with semolina; set aside. Remove the chilled dough from the refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2 inch thick. Using a sharp knife, slice the dough crosswise into slices 1/16 inch thick. Using your thumb, press the slices into coinlike pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.
- In a large saucepan, bring chicken stock to a boil. Add the reserved pasta, and cook until al dente, 5 to 6 minutes. Drain; reserving stock. In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add the pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat, and ladle into bowls. Sprinkle with the remaining 1/2 cup cheese. Serve immediately.
PEPPY PARMESAN PASTA
'When my husband and I needed dinner in a hurry, we came up with this dish that gets spicy flavor from pepperoni,' notes Debbie Horst of Phoenix, Arizona. 'We like to use angel hair pasta because it cooks faster than other noodles,' she adds.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 33.7 g, Cholesterol 26.7 mg, Fat 24.2 g, Fiber 3 g, Protein 13.2 g, SaturatedFat 5.7 g, Sodium 924.4 mg, Sugar 2.3 g
PARMESAN AND PEPPER PASTA
I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!
Provided by whit1487
Categories Peppers
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a rolling boil and add a dash of salt and the pasta.
- While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
- Sprinkle peppers and tomato with garlic powder, salt, and pepper.
- Remove pasta from heat, drain water, and empty into a different container. Set aside.
- Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
- Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
- Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
- Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
- Pour the pasta and peppers back into the pot with the tomatoes and stir.
- Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
- Add oregano, basil, and pepper. Mix.
- Refrigerate until cold or eat it now! :).
- It will keep for several days if refrigerated in a tupperware container.
Nutrition Facts : Calories 374.5, Fat 3, SaturatedFat 1, Cholesterol 3.3, Sodium 768.5, Carbohydrate 72.6, Fiber 4.4, Sugar 4.7, Protein 14.2
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