Asparagus & Chicken Pasta ingredients list:

16 oz packet Pasta(e.g. Penne).
8 x Asparagus Sprigs.
4 x Chicken breasts, skinned and.
2 teaspoons of Olive oil.
½ teaspoon of Basil Salt and pepper.
½ cup of Parmesan cheese.
2 teaspoons of White wine.

Instructions for Asparagus & Chicken Pasta:

1. Cook the pasta in a pan of boiling water for about 8 minutes.
Meanwhile:
2. Trim the Asparagus, cut in to 2 inch pieces and set aside.
3. Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
4. Add the wine, cheese and seasoning to the chicken.
5. For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
6. Drain the pasta and asparagus. Toss with the chicken and serve.

Penne and Vodka Sauce



Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Yields: 4 servings



INGREDIENTS:

1 (16 ounce) package penne pasta

2 tablespoons butter

1/4 pound thinly sliced pancetta

bacon, chopped 1/3 cup vodka

1/2 cup heavy whipping cream

1 1/2 cups tomato sauce

1/2 cup grated Parmesan cheese



DIRECTIONS:

1. 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.

2. Meanwhile, melt butter or margarine in a large skillet over

medium heat. Add pancetta, and saute until lightly browned. Add

vodka and stir until it is reduced by half, about 4 to 5 minutes.

Stir in tomato sauce and cream. Simmer uncovered for 10 to 12

minutes. Stir every few minutes.

3. Stir in pasta, and heat through. Serve with Parmesan cheese.

Gemelli with Tuna and Cherry Tomatoes



3 TB extra virgin olive oil

6 cloves garlic, finely chopped

2 cans (6 oz. ea.) Chicken of the Sea tuna in olive oil, drained

1/2 pint small cherry or grape tomatoes, coarsely chopped

Salt and black pepper

1 lb. pound gemelli pasta (short braids or penne rigate), cooked to al dente

1/3 cup flat leaf parsley, chopped

20 leaves fresh basil leaves, shredded



Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and

garlic to the pan.

When garlic sizzles in oil, add tuna and mash into oil with the back of a

wooden spoon. Let the

tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the

extra-virgin olive oil and to give the tuna

time to break down -- it will almost melt into the extra-virgin olive oil.



Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt

and pepper. Heat the

tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked

to al dente. Add parsley

to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust

seasonings.



Top pasta with shredded basil and serve.



Yield: 4 servings.

Creamy Asparagus Pasta



8 ounces whole-wheat penne pasta

1 bunch asparagus, trimmed and cut into 3/4-inch

pieces

1 1/2 cups whole milk

4 teaspoons whole-grain mustard

4 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

3 tablespoons minced garlic

2 teaspoons minced fresh tarragon

1 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1/2 cup grated Parmesan cheese, divided



Bring a large pot of water to a boil. Add pasta and

cook for 3 minutes less than the package directions.

Add asparagus and continue cooking until the pasta and

asparagus are just tender, 3 minutes more. Drain and

return to the pot.



Meanwhile, whisk milk, mustard, flour, salt and pepper

in a medium bowl. Heat oil in a medium saucepan over

medium-high heat. Add garlic and cook, stirring, until

fragrant and lightly browned, 30 seconds to 1 minute.

Whisk in the milk mixture. Bring to a simmer, stirring

constantly, and cook until thickened, 1 to 2 minutes.

Stir in tarragon, lemon zest and juice.



Stir the sauce into the pasta-asparagus mixture. Cook

over medium-high heat, stirring, until the sauce is

thick, creamy and coats the pasta, 1 to 2 minutes.

Stir in 1/4 cup Parmesan. Divide the pasta among 4

bowls and top with the remaining 1/4 cup Parmesan.



Yield: 4 servings

Pasta with Mushroom Sauce

Recipe courtesy Family Circle Magazine.



1 env. (0.9 oz.) garlic-mushroom recipe soup mix

2 cups water

1 box (1 lb.) penné pasta

2 TB olive oil

1 small sweet red bell pepper, sliced

1-1/2 lb. assorted pre-sliced mushrooms

1/2 cup grated Parmesan

1/2 cup chopped flat-leaf Italian parsley

1/4 cup heavy cream



Whisk together soup mix and water in medium-size bowl; set aside.



Cook pasta according to package directions, about 8 minutes.

Drain and set aside in a large bowl.



Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; saute

until

partially tender, about 10 minutes.



Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until

slightly thickened, about

8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook

another 1 minute or

until heated through.



Add mushroom sauce and the remaining 1/4 cup Parmesan to the pasta; toss to

mix well.



Serve immediately.



Yield: 6 servings.

Mini Penne with Three Cheese Sauce and Peas



Ease of preparation: easy

Prep Time: 5 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: Red



Ingredients



2 tablespoons extra virgin olive oil

1 tablespoon butter

1 cup white onion, chopped

1 jar BARILLA Three Cheese Sauce

1 package (9 ounces) frozen peas

1 box (16 ounces) BARILLA Mini Penne

1 cup water



BRING a large pot of water to a boil. SAUTE onion, butter and oil in a large skillet for five minutes over medium

heat. ADD sauce, water and frozen peas.

Season with salt and pepper and simmer until the peas are cooked through. Continue cooking until sauce returns

to regular consistency. COOK pasta according to the directions. Drain and toss with the sauce

Pasta with Asparagus-Lemon Sauce



1 lb. fresh, medium thickness asparagus, tough ends trimmed

1 tsp. finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

1 lb. penne, malfade, or preferred shape

1/2 cup grated Parmigiano-Reggiano cheese



Cut asparagus into 1" pieces; reserve tips separately. Cook asparagus stems

in 5 to 6 quarts

boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes.

Transfer with a slotted spoon to

a colander, reserving cooking water in pot, and rinse under cold water. Drain

asparagus well and transfer

to a food processor or blender.



Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.

Transfer with slotted spoon

to colander, reserving boiling water in pot, and rinse under cold water.

Drain tips well.



Puree asparagus stems with lemon zest, oil, and 1/2 cup asparagus cooking

water. Transfer sauce

to a 4 quart sauce pan.



Cook pasta in boiling asparagus cooking water for about three-fourths of the

recommended cooking

time (very al dente). Reserve 2 cups cooking water and drain pasta.



Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and

cook over high heat,

stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats

pasta. Add more cooking water,

1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese

will thicken it slightly).



Stir in Parmigiano-Reggiano cheese and salt and pepper, to taste and cook,

stirring, until cheese is melted.



Serve immediately.



Yield: 4 servings.

Pasta with Meat Vodka Sauce

 

2 tbs olive oil
4 cloves garlic, chopped
6 oz Canadian bacon, chopped
3 green onions, thinly sliced
1/2 tsp cayenne pepper
1/4 cup vodka
28 oz can crushed tomatoes
3/4 cup heavy cream
1 tsp salt
1 pound penne pasta

Heat oil in a saucepan. Add garlic, cook 8 min. making sure garlic doesnt burn. Add bacon, onion, cayenne pepper and vodka, cook 4 min. Add tomatoes, cook 15 min. Add cream and salt, cook 3 min.

Cook pasta in a pot of salted boiling water until firm but tender. Drain. Toss pasta with vodka sauce to coat. MAKES 6 SERVINGS

Penne in Cream Sauce with Sausage



1 tablespoon butter

1 tablespoon olive oil

1 medium onion, thinly sliced

3 garlic cloves, minced

1 lb sweet Italian sausage, casings removed

2/3 cup dry white wine

1 14 1/2-ounce can diced peeled tomatoes with juices

1 cup whipping cream

6 tablespoons chopped Italian parsley

1 lb penne pasta

1 cup freshly grated Parmesan cheese



Melt butter with oil in heavy large skillet over medium-high heat.

Add onion and garlic and sauté until golden brown and tender, about 7

minutes. Add sausage and sauté until golden brown and cooked through,

breaking up with back of spoon, about 7 minutes. Drain any excess

drippings from skillet. Add wine to skillet and boil until almost all

liquid evaporates, about 2 minutes. Add tomatoes with juices and

simmer 3 minutes. Add cream and simmer until sauce thickens slightly,

about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with

salt and pepper. Remove from heat. (Sauce can be prepared 1 day

ahead. Cover and refrigerate.<WBR>)



Cook pasta in large pot of boiling salted water until tender but

still firm to bite. Drain pasta; transfer to large bowl.



Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and

toss to coat. Sprinkle with remaining 1/4 cup cheese and 2

tablespoons parsley. Serves 6



Recipe Source

Source: Bon Appetit, February 1997

Penne, Mushroom and Ham Pie



14 ounces ribbed penne pasta

3/4 pound button mushrooms

1/4 pound mozzarella cheese

1 cup ham -- diced

1/4 cup olive oil

1 meduim onion--diced

1 clove garlic -- crushed and chopped

1 bunch parsley -- finely chopped



Direction:



Clean and trim the mushrooms and cut into thin slices. Put the oil,

garlic,onions, chopped parsley and mushrooms into a saucepan and cook

over a moderate heat, stirring and turning occasionally, for 10-12

minutes. Cut the ham and cheese into small dice.

Cook the pasta until al dente, drain well and stir in the mushrooms, ham

and mozzarella Transfer to a buttered ovenproof dish and place in a

preheated 400° oven until the cheese begins to melt and the pasta has

browned a little.

serves 4.