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10 recipes, after which you fall in love with pasta
Perhaps the world will not find a person who would be indifferent to the paste. After all, this dish amazing taste and can be easily prepared at home. The main thing - do not forget about the rule, which is used by all Italians: it is necessary to strictly observe the ratio of water and pasta
Website is divided into pasta recipes that can be prepared every
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Pasta with chicken Greek
Ingredients:
2 cups of pasta li> 1/4 cup butter 1 onion (sliced) 1/4 cup of flour li > 400 ml chicken broth 500 g chicken 1 jar of marinated artichokes (cut into quarters) 120 g feta cheese < 1/2 cup sun-dried tomatoes (sliced) 1/3 cup olives (sliced) 2 tbsp. l. parsley
Preparation:
Cook pasta according to package directions. Sliced onions fry in butter in a large skillet over medium heat. Add the flour and stir. Gradually add the broth. Bring to a boil and cook for 2 minutes. Chicken fry until golden brown in a separate skillet. Then add to the artichokes, cheese, tomatoes and olives and cook another couple of minutes. Add the pasta to the pan and simmer for 5-7 minutes. Ready to decompose the paste on plates and sprinkle with parsley.
Pasta with tuna, basil and tomato-cream sauce
Ingredients:
400 g paste 2 cans of 180 g tuna in oil 300 g pureed tomatoes li > 100-150 g of cream (23%) 70-100 mL of dry or semi-dry white wine 1 large sweet onion garlic cloves < / 1 handful of green basil 1-1, 5, Art. l. lime juice 1 hour. l. chopped zest of lime sea salt Parmesan or pecorino pine nuts a sprig of fresh thyme olive and butter
Preparation:
In a frying pan warm up a couple of tablespoons of olive oil and a small piece of butter. The flat side of a knife we press the garlic, fry it for 2 minutes and remove from the pan. In the same oil, a few minutes over medium heat fry the finely chopped onion, preventing its darkening. Pour the wine is evaporated a minute or two: should leave the sharp smell of alcohol. Add the pureed tomatoes into the pan, stir. Then add the basil, lime juice and zest for flavor. Cook the sauce for 3-5 minutes. On request, we salt. Enter the cream and stir. Add the tuna to the pan (the excess oil is drained) and simmer everything on low heat. The main task - it is good to warm up, it does not damage the pieces, literally a minute or two. Pasta cook until the state of al dente. A couple of tablespoons of water from the pan (and if the sauce came out quite thick, it is possible and more) add to the sauce, the rest of the merge. The paste is spread in the pan, stir and leave for a minute. If desired sprinkle with fresh thyme. When serving pasta and sprinkle with Parmesan cheese and roasted pine nuts.
Pasta with turkey and broccoli
Ingredients: strong >
350 g pasta from durum wheat 2 cups broccoli 3 tbsp. l. olive oil 450 g turkey 2 cloves garlic 1 hour. l. chili 30 g grated hard cheese salt black pepper
Preparation:
Cook the pasta according to the directions on the package and a few minutes before end of cooking add the broccoli. Then drain the water and return the pasta and broccoli back into the pan. Heat the 1 tablespoon oil in a large skillet on medium-high heat. Turkey chop and fry together with garlic until tender. Season with salt and pepper. Mix the pasta and broccoli with a turkey. Before serving, sprinkle with grated cheese and sprinkled with olive oil.
Pasta with courgettes and ham with cheese sauce
Ingredients:
250 g paste 1 medium zucchini 100 g ham 100 ml milk < / 100 ml cream (10%) 200 g cream cheese with mushrooms 100 g of solid cheese 2 tbsp. l. vegetable oils nutmeg black pepper, salt 1-2 Art. l. lemon juice
Preparation:
Zucchini cut into thin strips and fry in vegetable oil for 5 minutes. Ham and cut into thin strips. Heat the milk with the cream and add the cream cheese, bring to a boil, but do not boil. Good cheese stir until it dissolves, add the grated cheese, and again heated to and he disappeared. Refill nutmeg, pepper, salt, lemon juice, if desired - greens. Pour this sauce to zucchini with ham, bring to a boil. The water is added to vegetable oil (1 tbsp. L.), Salt and boil until cooked pasta. Serve the pasta, the bay its cheese sauce with zucchini and ham. Bon Appetit!
Pasta with vegetables
Ingredients: < br>
1 kg of red cherry tomatoes 6 pieces of anchovy 3 tbsp. l. Caper 20 black olives, pitted 1 medium chopped onion 6 cloves of coarsely chopped garlic a pair of sprigs of thyme, rosemary or oregano 3 tbsp. l. sugar balsamic vinegar olive oil sea salt 120 g grated parmesan 2 eggs at room temperature (whipped) tagliatelle pasta li> 1 handful of pine nuts (pre-fried until golden brown) fresh basil
Preparation:
Preheat oven to 160 degrees. Cut the cherry tomatoes in half. Deep dish baking good lubricating oil and add to chopped tomatoes, onions, coarsely chopped garlic, salt, pepper and a sprig of greenery. All is well watered with olive oil and bake in the oven for 20-30 minutes. Mix: the main thing that tomatoes were not too dry, and get a little swollen and tender. When the tomatoes are ready, add the olives, capers and anchovies, pour balsamic vinegar. Season with salt and pepper. If necessary, add a little more olive oil. Warming up in the oven before serving. Cook the pasta al dente in salted water. The water is drained, but reserve a few tablespoons of sauce for cooking. Mix cheese with whipped eggs and water from the pasta. Season with salt and pepper. The resulting sauce add to the pasta. Pasta should be hot, but not too much, otherwise the eggs quickly rolled. Before serving, sprinkle with toasted pine nuts, chopped basil leaves and slices of parmesan.
Pasta with salmon and leek
Ingredients: < /
350 g paste 450 g salmon fillet 4 tbsp. l. butter 2 stalks leeks 1 clove garlic salt and black pepper
Preparation:
Cook pasta according to package directions. At this time the season with the salmon fillets with salt and pepper and fry in butter (2 tbsp. L.) In a large skillet over medium heat for 4-6 minutes on each side. Remove from the heat and cut the fillet into small pieces. In a frying pan add the chopped onion and cook 4-6 minutes. Mix the pasta with salmon, leek, butter remaining. Add the garlic. Spread the paste on plates and serve.
Pasta with chicken, olives and pesto
Ingredients:
200 g penne 1 boiled chicken breast 2 handfuls of olives pitted 1 a handful of pine nuts 1 sprig fresh basil 1 hour. l. olive oil 1/2 hours. l. sea salt
Ingredients for pesto:
1 handful of pine nuts 5 pcs. sundried tomatoes in oil 70 g of hard cheese 1 handful basil leaves 1 handful of leaves of parsley 1 handful of leaves of cilantro 1 clove garlic 3 tbsp. l. olive oil 1 pinch of freshly ground black pepper 1 pinch
Preparation:
All pine nuts fry in a dry frying pan, cheese rub on a small grater. Garlic purifies, we press the flat side of the knife and chop finely. Prepare the sauce: basil, parsley and cilantro spread in the bowl of a blender, add the sun-dried tomatoes, grated cheese, garlic, pour olive oil, salt, pepper and stir everything. Then add a handful of nuts and stir some more. Boiled chicken breast cut into small pieces. Boil pasta in salted water according to package directions, then drain the water, but a little reserve. To add hot pasta chicken breast, olives, 2 tablespoons. l. sauce, pouring a little water in which the pasta cooked and mixed. We shift the pasta with chicken and sauce on a platter, sprinkle with remaining nuts, sprinkled with olive oil and decorate with basil.
Pasta arrabbiata
Ingredients:
250 g of dry pasta li> 400 g chopped tomatoes in juice 2 cloves garlic 1 chili li > 300 g ripe tomatoes 1 hour. l. basil 1 tbsp. l. Caper 1 handful of olives parmesan salt, pepper, olive oil
Cooking :
Chile and garlic coarsely chop and fry in a skillet over medium heat in olive oil. They have to give aroma and flavor, then remove the garlic and chili in a pan. In this fragrant oil add tomatoes in their own juice, and simmer for about 15 minutes over medium heat. They should thicken. Capers, olives and tomatoes, chop and add to the skillet, stir. Add the basil, salt and pepper. Simmer 10-15 minutes. While preparing the sauce, boil the pasta in plenty of salted water. Cooked pasta is thrown back in a colander, pour 1/2 cup water to the sauce. The paste mix with the sauce. Serve, sprinkled with fresh basil and grated parmesan plenty.
Pasta "Shells" with chanterelle mushrooms, feta and rosemary
Ingredients:
300-400 g of fresh chanterelles 200 g feta cheese 12-16 pcs. paste "Shells» rosemary parmesan vegetable and olive oil
Method:
Chanterelles washed, were dried, cut and fry the first 10 minutes on a dry frying pan, then add the butter with the chopped rosemary. Bring to a ready and allowed to cool. Add to the pan and stir in feta cheese. Boil pasta in salted water until almost cooked. Washed with water and were dried. The paste should be fill with cottage cheese and mushroom mass, put in a refractory form, lightly oiled and send in a preheated 200 degree oven for 15 minutes. Then sprinkle with Parmesan cheese and bake for another 10 minutes.
Baked Pasta with shrimp, green vegetables and fragrant cheese
Ingredients:
150-200 g paste 100 g frozen green peas 100 g broccoli < 100 g green beans 200 g cooked shrimp zest and juice of 1/2 lemon 200 g soft cheese with herbs and garlic 50 g breadcrumbs 30-50 g grated parmesan
Preparation:
Blanshiruem vegetables until tender in salted water. The main thing is they do not digest, so they stay crunchy. Paste boil until almost cooked. Drain the water. Shrimp thawed if they were frozen. Cheese mix until uniform. We shift the pasta into a large bowl. Add the cream cheese and mix well. Then the vegetables, lemon juice, zest and shrimp and stir again all. We spread the paste into a greased baking dish, sprinkle with bread crumbs and parmesan cheese. Bake in the oven to 180-200 g until golden brown.
Photos on the preview: Nando Lerro
via kitchenmag.ru/recipes/3028-pasta-s-kuritsey-po-grecheski
Website is divided into pasta recipes that can be prepared every
<.. br>
Pasta with chicken Greek
Ingredients:
2 cups of pasta li> 1/4 cup butter 1 onion (sliced) 1/4 cup of flour li > 400 ml chicken broth 500 g chicken 1 jar of marinated artichokes (cut into quarters) 120 g feta cheese < 1/2 cup sun-dried tomatoes (sliced) 1/3 cup olives (sliced) 2 tbsp. l. parsley
Preparation:
Cook pasta according to package directions. Sliced onions fry in butter in a large skillet over medium heat. Add the flour and stir. Gradually add the broth. Bring to a boil and cook for 2 minutes. Chicken fry until golden brown in a separate skillet. Then add to the artichokes, cheese, tomatoes and olives and cook another couple of minutes. Add the pasta to the pan and simmer for 5-7 minutes. Ready to decompose the paste on plates and sprinkle with parsley.
Pasta with tuna, basil and tomato-cream sauce
Ingredients:
400 g paste 2 cans of 180 g tuna in oil 300 g pureed tomatoes li > 100-150 g of cream (23%) 70-100 mL of dry or semi-dry white wine 1 large sweet onion garlic cloves < / 1 handful of green basil 1-1, 5, Art. l. lime juice 1 hour. l. chopped zest of lime sea salt Parmesan or pecorino pine nuts a sprig of fresh thyme olive and butter
Preparation:
In a frying pan warm up a couple of tablespoons of olive oil and a small piece of butter. The flat side of a knife we press the garlic, fry it for 2 minutes and remove from the pan. In the same oil, a few minutes over medium heat fry the finely chopped onion, preventing its darkening. Pour the wine is evaporated a minute or two: should leave the sharp smell of alcohol. Add the pureed tomatoes into the pan, stir. Then add the basil, lime juice and zest for flavor. Cook the sauce for 3-5 minutes. On request, we salt. Enter the cream and stir. Add the tuna to the pan (the excess oil is drained) and simmer everything on low heat. The main task - it is good to warm up, it does not damage the pieces, literally a minute or two. Pasta cook until the state of al dente. A couple of tablespoons of water from the pan (and if the sauce came out quite thick, it is possible and more) add to the sauce, the rest of the merge. The paste is spread in the pan, stir and leave for a minute. If desired sprinkle with fresh thyme. When serving pasta and sprinkle with Parmesan cheese and roasted pine nuts.
Pasta with turkey and broccoli
Ingredients: strong >
350 g pasta from durum wheat 2 cups broccoli 3 tbsp. l. olive oil 450 g turkey 2 cloves garlic 1 hour. l. chili 30 g grated hard cheese salt black pepper
Preparation:
Cook the pasta according to the directions on the package and a few minutes before end of cooking add the broccoli. Then drain the water and return the pasta and broccoli back into the pan. Heat the 1 tablespoon oil in a large skillet on medium-high heat. Turkey chop and fry together with garlic until tender. Season with salt and pepper. Mix the pasta and broccoli with a turkey. Before serving, sprinkle with grated cheese and sprinkled with olive oil.
Pasta with courgettes and ham with cheese sauce
Ingredients:
250 g paste 1 medium zucchini 100 g ham 100 ml milk < / 100 ml cream (10%) 200 g cream cheese with mushrooms 100 g of solid cheese 2 tbsp. l. vegetable oils nutmeg black pepper, salt 1-2 Art. l. lemon juice
Preparation:
Zucchini cut into thin strips and fry in vegetable oil for 5 minutes. Ham and cut into thin strips. Heat the milk with the cream and add the cream cheese, bring to a boil, but do not boil. Good cheese stir until it dissolves, add the grated cheese, and again heated to and he disappeared. Refill nutmeg, pepper, salt, lemon juice, if desired - greens. Pour this sauce to zucchini with ham, bring to a boil. The water is added to vegetable oil (1 tbsp. L.), Salt and boil until cooked pasta. Serve the pasta, the bay its cheese sauce with zucchini and ham. Bon Appetit!
Pasta with vegetables
Ingredients: < br>
1 kg of red cherry tomatoes 6 pieces of anchovy 3 tbsp. l. Caper 20 black olives, pitted 1 medium chopped onion 6 cloves of coarsely chopped garlic a pair of sprigs of thyme, rosemary or oregano 3 tbsp. l. sugar balsamic vinegar olive oil sea salt 120 g grated parmesan 2 eggs at room temperature (whipped) tagliatelle pasta li> 1 handful of pine nuts (pre-fried until golden brown) fresh basil
Preparation:
Preheat oven to 160 degrees. Cut the cherry tomatoes in half. Deep dish baking good lubricating oil and add to chopped tomatoes, onions, coarsely chopped garlic, salt, pepper and a sprig of greenery. All is well watered with olive oil and bake in the oven for 20-30 minutes. Mix: the main thing that tomatoes were not too dry, and get a little swollen and tender. When the tomatoes are ready, add the olives, capers and anchovies, pour balsamic vinegar. Season with salt and pepper. If necessary, add a little more olive oil. Warming up in the oven before serving. Cook the pasta al dente in salted water. The water is drained, but reserve a few tablespoons of sauce for cooking. Mix cheese with whipped eggs and water from the pasta. Season with salt and pepper. The resulting sauce add to the pasta. Pasta should be hot, but not too much, otherwise the eggs quickly rolled. Before serving, sprinkle with toasted pine nuts, chopped basil leaves and slices of parmesan.
Pasta with salmon and leek
Ingredients: < /
350 g paste 450 g salmon fillet 4 tbsp. l. butter 2 stalks leeks 1 clove garlic salt and black pepper
Preparation:
Cook pasta according to package directions. At this time the season with the salmon fillets with salt and pepper and fry in butter (2 tbsp. L.) In a large skillet over medium heat for 4-6 minutes on each side. Remove from the heat and cut the fillet into small pieces. In a frying pan add the chopped onion and cook 4-6 minutes. Mix the pasta with salmon, leek, butter remaining. Add the garlic. Spread the paste on plates and serve.
Pasta with chicken, olives and pesto
Ingredients:
200 g penne 1 boiled chicken breast 2 handfuls of olives pitted 1 a handful of pine nuts 1 sprig fresh basil 1 hour. l. olive oil 1/2 hours. l. sea salt
Ingredients for pesto:
1 handful of pine nuts 5 pcs. sundried tomatoes in oil 70 g of hard cheese 1 handful basil leaves 1 handful of leaves of parsley 1 handful of leaves of cilantro 1 clove garlic 3 tbsp. l. olive oil 1 pinch of freshly ground black pepper 1 pinch
Preparation:
All pine nuts fry in a dry frying pan, cheese rub on a small grater. Garlic purifies, we press the flat side of the knife and chop finely. Prepare the sauce: basil, parsley and cilantro spread in the bowl of a blender, add the sun-dried tomatoes, grated cheese, garlic, pour olive oil, salt, pepper and stir everything. Then add a handful of nuts and stir some more. Boiled chicken breast cut into small pieces. Boil pasta in salted water according to package directions, then drain the water, but a little reserve. To add hot pasta chicken breast, olives, 2 tablespoons. l. sauce, pouring a little water in which the pasta cooked and mixed. We shift the pasta with chicken and sauce on a platter, sprinkle with remaining nuts, sprinkled with olive oil and decorate with basil.
Pasta arrabbiata
Ingredients:
250 g of dry pasta li> 400 g chopped tomatoes in juice 2 cloves garlic 1 chili li > 300 g ripe tomatoes 1 hour. l. basil 1 tbsp. l. Caper 1 handful of olives parmesan salt, pepper, olive oil
Cooking :
Chile and garlic coarsely chop and fry in a skillet over medium heat in olive oil. They have to give aroma and flavor, then remove the garlic and chili in a pan. In this fragrant oil add tomatoes in their own juice, and simmer for about 15 minutes over medium heat. They should thicken. Capers, olives and tomatoes, chop and add to the skillet, stir. Add the basil, salt and pepper. Simmer 10-15 minutes. While preparing the sauce, boil the pasta in plenty of salted water. Cooked pasta is thrown back in a colander, pour 1/2 cup water to the sauce. The paste mix with the sauce. Serve, sprinkled with fresh basil and grated parmesan plenty.
Pasta "Shells" with chanterelle mushrooms, feta and rosemary
Ingredients:
300-400 g of fresh chanterelles 200 g feta cheese 12-16 pcs. paste "Shells» rosemary parmesan vegetable and olive oil
Method:
Chanterelles washed, were dried, cut and fry the first 10 minutes on a dry frying pan, then add the butter with the chopped rosemary. Bring to a ready and allowed to cool. Add to the pan and stir in feta cheese. Boil pasta in salted water until almost cooked. Washed with water and were dried. The paste should be fill with cottage cheese and mushroom mass, put in a refractory form, lightly oiled and send in a preheated 200 degree oven for 15 minutes. Then sprinkle with Parmesan cheese and bake for another 10 minutes.
Baked Pasta with shrimp, green vegetables and fragrant cheese
Ingredients:
150-200 g paste 100 g frozen green peas 100 g broccoli < 100 g green beans 200 g cooked shrimp zest and juice of 1/2 lemon 200 g soft cheese with herbs and garlic 50 g breadcrumbs 30-50 g grated parmesan
Preparation:
Blanshiruem vegetables until tender in salted water. The main thing is they do not digest, so they stay crunchy. Paste boil until almost cooked. Drain the water. Shrimp thawed if they were frozen. Cheese mix until uniform. We shift the pasta into a large bowl. Add the cream cheese and mix well. Then the vegetables, lemon juice, zest and shrimp and stir again all. We spread the paste into a greased baking dish, sprinkle with bread crumbs and parmesan cheese. Bake in the oven to 180-200 g until golden brown.
Photos on the preview: Nando Lerro
via kitchenmag.ru/recipes/3028-pasta-s-kuritsey-po-grecheski
