Pasta,Pasta,Pasta

Pasta is a simple food to make, and can fill the belly, with comforts of home, here some recipes to make.

Angel Hair Pasta with Tomatoes and Feta Cheese recipe
1 pound capellini
1/4 cup olive oil
8 ounces feta cheese, cubed
2 cups Italian plum tomatoes
1/4 cup sliced red onions
1/4 cup chopped fresh basil
1 tablespoon minced garlic
Salt and pepper, to taste

Chop tomatoes. Cook pasta. Toss with oil. Add remaining ingredients.

Serve immediately.

Asian Spaghetti recipe
3 tablespoons CRISCO® Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately

Bacon Cheeseburger Pasta recipe
8 ounces tube or spiral pasta
1 pound ground beef
6 slices bacon, diced
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup shredded Cheddar cheese

Cook pasta according to package directions; drain.

Meanwhile, in a skillet, cook the ground beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook the bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.

Add the pasta to the skillet. Add the soup, ground beef and bacon and heat through. Sprinkle with cheese; cover and cook until the cheese is melted.

Bleu Alfredo recipe
1 (16 ounce) package fettuccini pasta
1 tablespoon olive oil
1 clove garlic, sliced
4 ounces blue cheese, crumbled
1/4 cup grated Parmesan cheese
2 cups heavy cream
1 tablespoon Italian seasoning
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Heat olive oil in a small skillet over medium heat. Sauté garlic in olive oil until golden. Remove garlic, and reserve oil.

In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.

Toss sauce with hot pasta, and let stand 5 minutes before serving

Creamy Shrimp Pasta recipe
2 cups Campbell's Cream of Mushroom Soup
1/2 cup milk
1/2 cup water
1 pound thin spaghetti
1 tablespoon olive oil
1 1/2 pounds fresh peeled shrimp
2 or 3 ounces cream sherry

Sauce: In a medium saucepot, mix together mushroom soup, milk and water. Heat to a simmer, stirring constantly until boiling.

Add pasta to 4 to 6 quarts of water, bringing to a rapid boil. Add 1 tablespoon oil to keep pasta separated.
Boil, uncovered, 8 to 10 minutes.

After 7 minutes of boiling the pasta, add the shrimp and cream sherry to the sauce. Steam in the sauce for 3 to 5 minutes.

Spoon sauce over each serving of the pasta, and garnish with fresh parsley sprigs.

Yields 4 to 6 servings.

Greek Chicken Pasta recipe
4 chicken breasts, cooked and sliced
1 1/2 cups cubed tomatoes (Roma work best)
1 large onion, diced
Feta cheese
1 can whole black olives
Linguini noodles, cooked according to package instructions
Balsamic vinegar
Olive oil

Add the olive oil and diced onion to a large skillet. Cook over medium high heat until the onions have wilted, then add in the tomatoes. When the tomatoes begin to separate from their skins, add the chicken and 1/2 cup of Balsamic vinegar. Lower the heat and continue cooking for about 15 to 20 minutes or until it becomes almost like a sauce. You may need to add more olive oil and/or Balsamic vinegar to the mixture to keep it moist. When it reaches the desired consistency, combine it with the noodles and black olives. Garnish with crumbled feta cheese and serve.

This dish is even better cold with crispy French bread

Lemon Parmesan Linguine recipe
3/4 pound linguine
3/4 cup whipping cream
1 tablespoon butter
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1/2 cup parmesan cheese

Cook pasta al dente and drain, reserving 1/2 cup cooking liquid.

Bring cream and butter to simmer in large skillet over medium/high heat. Mix in lemon juice and peel. Add pasta and toss to coat, adding reserved liquid as needed to thin sauce to desired consistency. Add cheese and toss to blend. Season with salt and pepper.

Olive Cheese Spaghetti recipe
1 (7 ounce) package thin spaghetti
1 pound ground chuck
1 (6 ounce) can tomato paste
1 (8 ounce) jar stuffed green olives
1/4 pound grated Cheddar cheese
1 medium onion, chopped
1 cup water

Sauté onions in small amount of vegetable oil and add ground chuck. Cook until brown, then drain excess fat. Add juice from olives and olive halves. Simmer for a few minutes and add tomato paste. Stir well and mix in grated cheese until melted. Add cooked, drain spaghetti to sauce and mix well.

Serves 6.

Pepperoni Alfredo recipe
8 ounces fresh or dried fettuccine, cooked
2 tablespoons butter or margarine
1 cup half-and-half or light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 to 3/4 cup parmesan cheese
6 to 8 ounces sliced pepperoni

Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 5 minutes or until mixture thickens slightly.

Stir in cheese and cook over low heat just until melted, stirring constantly. Immediately stir in pepperoni and warm fettuccine; toss to coat with sauce.

Makes 4 servings