Pastas
Sesame Chicken Pasta Salad
Ingredients
- 1 (12 ounce) package radiatore pasta
- 1/4 cup sesame seeds
- 1/4 cup salad oil
- 3/4 cup soy sauce
- 1/2 cup white wine vinegar
- 3 1/2 tablespoons sugar
- 2 cups cubed, cooked chicken
- 1/2 cup chopped fresh parsley
- 1/2 cup coarsely chopped green onion
- 4 cups torn fresh spinach leaves
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
- In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
- Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.
Pasta Salad with Herb Dressing
Ingredients (serves 8)
- 375g dried penne pasta
- 100g green beans, trimmed
- 1 large red capsicum, thinly sliced
- 2 tablespoons pine nuts, toasted
- 2 green onions, finely chopped
- 1 Lebanese cucumber, halved, sliced
- 250g cherry tomatoes, halved
- 1/3 cup chopped fresh herbs (see note)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons wholegrain mustard
- 1 tablespoon pure cream
- Cook pasta in a saucepan of boiling, salted water, following packet directions, adding beans for last 3 minutes of cooking. Drain. Transfer to a bowl. Cool.
- Make dressing: Place herbs, oil, vinegar, mustard and cream in a screw-top jar. Secure lid. Shake to combine.
- Add capsicum, pine nuts, onion, cucumber, tomato and dressing to pasta mixture. Season with salt and pepper. Toss to combine. Serve.
Artichoke, chilli and lemon spaghetti
Ingredients
- 2 medium lemons
- 375g dried thin spaghetti pasta
- 50g butter
- 4 slices white bread, crusts removed, finely chopped
- 3 garlic cloves, crushed
- 1 medium brown onion, finely chopped
- 2 long red chillies, deseeded, thinly sliced
- 2 x 400g cans artichoke hearts, drained, quartered
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.
- Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
- Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.
Bucatini with garlic prawns
Ingredients
- 350g bucatini or other long pasta
- 2 tbs olive oil
- 3 garlic cloves, finely chopped
- 20 green tiger prawns, peeled (tails intact)
- 500ml tomato passata (sieved tomatoes - see note)
- Pinch of sugar
- Basil leaves, to garnish (torn if large)
- Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss.
- Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 seconds or until fragrant. Add prawns stir for 2 minutes or until beginning to colour. Add the passata and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper.
- Divide pasta among bowls and top with prawns. Serve scattered with basil.
Creamy Cajun Chicken Pasta
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4 Pour over hot linguine and toss with Parmesan cheese.
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4 Pour over hot linguine and toss with Parmesan cheese.
V's Shrimp fettuccine
Ingredients:
1 (12 ounce) package fettuccine
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook fettuccine according to package directions.
2 Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender.
3 Drain fettuccine; top with shrimp mixture.
1 (12 ounce) package fettuccine
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook fettuccine according to package directions.
2 Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender.
3 Drain fettuccine; top with shrimp mixture.