Any pasta recipes that are simple yet delicious?

[Aunt Bea]

@Badjak’s mention of creamed spinach with pasta is a great idea.

Any of those frozen pouches or trays of vegetables with cheese or butter sauce would make a good meal if bulked up with the addition of a 1/2 cup of dry pasta cooked according to the package directions.

Also consider a box of mac & cheese or ramen with the addition of cooked vegetables for a quick meal.

It’s not gourmet food but it’s quick, fairly inexpensive, and filling.

 

[dragnlaw]

georgevan, do you have a favourite style of pasta?

Long spaghetti? linguini, fettuccini, stuff like that?

or short pasta's, like macaroni, ziti, bows, penne, oriecchetti?

are you looking for a classic tomato based sauce?

or something like an Alfredo?

One of the simplest I make for myself as a snack or cause I just can't bother with anything else....
1. boil up your pasta - any kind of pasta
2. add a knob of butter when done and drained - save a bit of water
3. grate a cheese over - any kind of cheese - not too much
4. Stir - add a bit of the water for more saucy
5. Eat - add more cheese and pepper if you want

I know it is 5 steps but I thinking you can handle that! LOL

You could also boil up some Chinese style noodles,
add some butter or a tiny bit of sesame oil,
sprinkle with soy sauce,
stir
eat.

 

[Aunt Bea]

Once, at a wedding, they offered pasta primavera. It was all I could eat , so I figured, here we go again, but they put a little twist on it. Instead of garlic and oil or red sauce based, they made a simple, lemon flavored sauce which worked well. Basically it was a chicken-like stock, with a squirt of lemon juice in it. Thickened with a butter/ flour mix, and a few slivers of garlic. I don't remember if it had heavy cream in it or not, but that would definitely work. The veggies were basic ( mushrooms, strignbeans, squash, carrots..), and I think they used a spaghetti. I still make a version of this when I have all the veggies on hand, want to clean the produce drawer , and want something quick and easy. For health reasons, I have to watch my carbs intake, so now I make a " Primavera pasta". instead of " Pasta primavera". Bottom line is, more veggies than pasta . Here I tossed in, in addition to the basics, artichoke hearts, asparagus and sun dried tomatoes.

That’s a great way to clean up assorted odds and ends for what amounts to a free meal!

 

[GinnyPNW]

@georgevan, did you find the posts helpful? Some feedback would be great! Also, it occurred to me that you didn't say what kind of recipes might be of interest to you. Stir Fry is another way to make quick pasta! With store-bought stir fry sauce (there are a lot of options in the Asian aisle), the process is greatly simplified. Many of the bottles come with a recipe on the label.

 

[larry_stewart]

I almost forgot about the one. It's a one pan gnocchi with veggies dish. Really couldn't be easier. Just lay everything out on the pan ( including the uncooked frozen gnocchi, and bake. Although not the greatest dish in the world, very simple, minimal technique and easy clean up.

Roasted Gnocchi and Veggie Cheat Sheet

Get Roasted Gnocchi and Veggie Cheat Sheet Recipe from Food Network

www.foodnetwork.com

 

[rodentraiser]

I like American goulash.

Cook up a pound of hamburger, then drain.

Wipe out the pot and add the hamburger back in. Then add in two jars of whatever pasta sauce you like, a cup + of whatever dry noodles you want (I use small shells), a cup of beef broth, some garlic, a can of diced tomatoes, maybe some onion, whatever spices you want - really, whatever ingredients you like. Bring to a boil, cover, then simmer for maybe about 30 to 40 minutes until the pasta is the way you like it. If the sauce is too thin, take the cover off and let it cook until it thickens up. I also add two cups of shredded cheddar cheese at the end as well, although you could use whatever cheese you want. One pot cooking, couldn't be easier.

I think I get about 5 to 6 servings of this (depends on how hungry I am) and it's easy to ladle into freezer bags and freeze once it cools down.

 

[georgevan]

georgevan, do you have a favourite style of pasta?

Long spaghetti? linguini, fettuccini, stuff like that?

or short pasta's, like macaroni, ziti, bows, penne, oriecchetti?

are you looking for a classic tomato based sauce?

or something like an Alfredo?

One of the simplest I make for myself as a snack or cause I just can't bother with anything else....
1. boil up your pasta - any kind of pasta
2. add a knob of butter when done and drained - save a bit of water
3. grate a cheese over - any kind of cheese - not too much
4. Stir - add a bit of the water for more saucy
5. Eat - add more cheese and pepper if you want

I know it is 5 steps but I thinking you can handle that! LOL

You could also boil up some Chinese style noodles,
add some butter or a tiny bit of sesame oil,
sprinkle with soy sauce,
stir
eat.

Alfredo,not tomato

 

[georgevan]

@georgevan, did you find the posts helpful? Some feedback would be great! Also, it occurred to me that you didn't say what kind of recipes might be of interest to you. Stir Fry is another way to make quick pasta! With store-bought stir fry sauce (there are a lot of options in the Asian aisle), the process is greatly simplified. Many of the bottles come with a recipe on the label.

I am interested in the stir fry but need more info in how it's done

 

[georgevan]

I was going to mention fettuccine Alfredo.

I used to make the creamy version, but now I make the classic version. This link has both versions. I imagine they would be a good side dish. I have only made it as a main dish and served a salad on the side.

A Customizable Fettuccine Alfredo Recipe, Ready In Only 30 Minutes

Fettuccine Alfredo recipe two ways: the classic version with just butter and Parmesan or the creamy version that adds heavy cream to the mix. Try it both ways and decide which one you like the best!

www.simplyrecipes.com

Thanks for the fettuccine recipe I will give it a try

 

[GinnyPNW]

Stir fry, for the most part, is pretty quick and straightforward too. Chop stuff up -- meat and/or veggies...and some herbs too, can be good. Add a bit of oil to a wok or skillet (the deeper, the better...at least for me, I tend to get a tad enthusiastic)...then one cooks the stuff very quickly, starting with the thing(s) that need to cook longest (or removing stuff and adding back)...then finishing with the sauce and/or fresh scallions or cilantro...presto! Stir fry is very versatile!

Is there a particular dish you've had somewhere that you might like to re-create at home? Or a particular protein or veggie you would like to be the center of the dish?

 

[pictonguy]

Thanks for the fettuccine recipe I will give it a try

Just to add a little nuance about making the classic version.

The recipe calls for medium heat when adding the cheese. Medium heat can mean a lot of things to different people and if the pan is too hot there is a real possibility of the fat separating from the cheese and the cheese becomes stringy and the dish ending up being a real greasy mess, as well, leaving the pasta in the pan to continue to cook while making garlic bread for example is a bad idea and ending up a greasy mess. Treat the methodology like a stir fry, quick and onto a plate.

We actually want the butter to basically emulsify into a slurry made from some of the pasta water before the actual pasta is added and I'd recommend after the added pasta water comes to a simmer that you reduce the heat to low before adding any pasta or cheese. Add the pasta and if after adding the cheese it seems dry or thick then not enough pasta water has been added, so do that, it's the water that facilitates the sauce and keep in mind the more saucy you want the dish the more cheese will be needed, so don't expect a particular recipe to be some kind template because generally speaking this is a dish that is all about hands on adjustment to tweak for individual taste and also expect this procedure to take more than one try. Don't forget to add the cracked black pepper and adjust for salt.

I would also suggest that you cook the pasta in a smaller amount of water, around half as much. This produces a pasta water that is higher in starch which will help with the emulsification I referred to.

 

[Andy M.]

Managing heat is important in making Alfredo.

Another option is this: When the pasta is done, remove it from the cooking water using tongs and drop it into the pan with the butter. Some pasta water will come along with the pasta. With the pasta water simmering in the pot, place the skillet over the pot as you would a double boiler and use the gentle heat from the simmering water to heat your pan while you swirl/toss the pasta with the butter and cheese.

 

[dragnlaw]

Keeping in mind that your arthritic hands and wrists could suddenly send both pan of pasta and pot of boiling water - everywhere!

Which would only be funny in a cartoon.

 

[GinnyPNW]

Managing heat is important in making Alfredo.

Another option is this: When the pasta is done, remove it from the cooking water using tongs and drop it into the pan with the butter. Some pasta water will come along with the pasta. With the pasta water simmering in the pot, place the skillet over the pot as you would a double boiler and use the gentle heat from the simmering water to heat your pan while you swirl/toss the pasta with the butter and cheese.

Similarly, one can use a metal bowl over the pot of boiling water...before you cook the pasta to give the butter & cheese a head start...then add the pasta, salt, pepper & fresh basil, toss and adjust with pasta water. I have a meetal bowl that fits just perfectly over my pasta pentola.

 

[Andy M.]

Similarly, one can use a metal bowl over the pot of boiling water...before you cook the pasta to give the butter & cheese a head start...then add the pasta, salt, pepper & fresh basil, toss and adjust with pasta water. I have a meetal bowl that fits just perfectly over my pasta pentola.

That would work too, but it's an extra item to wash.

 

[Sir_Loin_of_Beef]

One pound of ground beef
One jar of Classico tomato sauce (or equivalent)
one box of elbow macaroni

Cook the elbow macaroni in boiling water for 12 minutes. While the macaroni is cooking, brown the pound of ground beef in a skillet and drain. Thoroughly drain the macaroni, add the sauce and ground beef, and cook over medium heat until heated through. You're having beffaroni, it's made with macaroni. Beefaroni's really neat, beefaroni's full of meat, beefaroni's fun to eat. HOORAY! For beefaroni.

 

[GinnyPNW]

I've got one that is similar but you don't even need to pre-cook the pasta! There are a few other items to add though - One Pot Homemade Hamburger Helper

 

[GinnyPNW]

That would work too, but it's an extra item to wash.

Dishes are DH's job. I cook. If I make it look too simple, he might not appreciate it!

https://imgur.com/FLdOoOJ

 

[dragnlaw]

Ginny, who gets out and puts away all those spice ingredients?

 

[dcSaute]

sorry, but the original premise of"good pasta dishes" is totally flawed.
pasta dishes are not defined by the pasta, but the sauces put on them.