Macaroni Salad

 1/2 lb (8 oz) elbow pasta

3 hard boiled eggs

1/3 cup sweet pickle relish

1/2 cup mayo

1 Tbsp lemon juice

1 Tbsp sugar

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 large carrots, diced fine

bell peppers (optional)

Cook past and eggs together.  Put eggs in cold salted water, add pasta when it boils.  Simmer for 10 minutes.  Rinse pasta under cold water and let it cool. 

In a large bowl add all ingredients, the pasta last.  Mix well and cool in the refrigerator.

* double the recipe for a large crowd.

Recipe:  hillbilly kitchen

Zucchini Butter Spaghetti

 1 1/2 tsp Kosher salt, plus more for pasta water adn to taste

8 oz spaghetti, cooked al dente

1 cup pasta water, reserved

1 1/4 lb zucchini, trimmed, coarsely grated (3-5 zucchini)

6 Tbsp unsalted butter

4 garlic cloves, minced

1/4 tsp red pepper flakes (optional)

1/2 cup grated Parmesan cheese

handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it's 1 minute shy of fully cooked.  Before you drain it , reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper.  Cook the zucchini stirring from time to time, for 13 to 15 minutes.  It will first let off a puddle liquid, the liquid will cook off, and the zucchini will  become soft and concentrated.  If the zucchini begins to brown, reduce the heat slightly.  Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes.  Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.  toss in half of the Parmesan an basil and mix, then transfer to a serving bowl.  Finish with remaining Parmesan and basil.

Pasta with Fresh Tomato Sauce

1 (16 oz) package dry penne pasta

8 Roma (plum) tomatoes, diced

1/2 cup Italian dressing

1/4 cup finely chopped fresh basil

1/4 cup diced red onion

1/4 cup grated Parmesan cheese 

 1.   Bring a large pot of lightly salted water to a boil.  Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain. 

2.  In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

Serving: 8

Spaghetti Sauce with Fresh Tomatoes

 1/4 cup olive oil

1 onion, chopped

1/2 tsp garlic powder

4 lbs fresh tomatoes, peeled adn chopped

1 Tbsp white sugar

1 Tbsp cried basil

1 Tbsp dried parsley

1 tsp salt

Heat olive oil in a large skillet over medium heat.  Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes.  Add tomatoes, sugar, basil, parsley, and salt.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

*Note: For a less chunky sauce, cool slightly and process in blender to desired consistency.

Serves: 8

Yield: 1 quart sauce

German pasta

 Rotini noodles

pkg bacon, cut up and cooked

Swiss cheese, grated

Maggi seasoning

Cook noodles according to pkg directions. Combine with bacon and Swiss cheese.  Sprinkle Maggi on top to season.  Mix together and Serve.  

Lemon and Basil Linguine

 refrigerated linguine pasta or boxed (save 1 cup of pasta water to add to noodles)

1/4 cup olive oil

2 cloves garlic, sliced

1/4 cup heavy cream

1/4 cup fresh lemon juice

pinch of salt and pepper

basil

1/2 cup Parmesan cheese

lemon zest

 

In a skillet saute the garlic in the olive oil for 2 minutes.  Add the heavy cream, lemon juice, salt, pepper, basil, lemon zest and Parmesan cheese.  Simmer.  Add sauce to noodles. Add pasta water if needed to mix well.   Sprinkle Parmesan cheese and black pepper to garnish.  

Can add shrimp or chicken for more protein.

Recipe:  Paula Dean

 

 

Pasta Salad with Vegetables

 Wagon wheel pasta

1 cup frozen edamame

1/2 cup carrots, chopped

1 head broccoli florets

1/4 cup red wine vinegar

1 tsp sugar

 salt and pepper

1/4 cup oil

1/4 cup mayo

cherry tomatoes, halved

1 cup shredded mozzarella cheese

 

Cook the pasta in a pot of boiling water. (Cook it 3 minutes less than the pkg directions).  Add edamame, carrots and broccoli and cook for 3 minutes in the pot with the pasta.  Drain and cool to stop the cooking process.  

Make the dressing by  adding the vinegar, oil, sugar, salt, pepper and mayo in a mason jar.  Top with a lid and shake it to combine. 

In a large bowl combine the pasta with vegetables and mix with the dressing.  Add the tomatoes and cheese.

Serve. Can add chicken if you want to have a protein.

Recipe:  Paula Dean

 

Picnic Pasta Salad

 1/2 cup mayo

1/2 cup Greek yogurt

1 Tbsp honey

2 Tbsp apple cider vinegar

salt

basil, tarragon, dill (total 1/2 cup)

1/2 cup celery, chopped

1/2 cup fennal, chopped

1/2 cup little pickles, chopped

1/4 cup capers, rough chop

2-3 small tomatoes, chopped or red bell pepper, chopped (for color)

bow tie pasta

Cook and cool pasta.  In a large bowl mix all ingredients.  Serve cold.

Recipe:  Giada

Spaghetti Aglio E Olio (garlic and oil)

 1 lb spaghetti noodles

3/4 cup extra virgin olive oil

1/2 cup chopped fresh parsley

10-12 garlic cloves, sliced

1 tsp crushed red pepper

1 tsp black pepper, to taste

1/2 cup Pecorino Romano, to taste

1.  In a large pot with rolling boiling water with salt cook the noodles.  Drain.

2.  Put oil in a large skillet on low/medium heat.  Add garlic and cook until it just starts to brown.  Add red pepper and black pepper.  Add a scoop and 1/2 of pasta water to garlic/oil skillet.  Mix.  Add parsley and salt.  Pour over noodles and stir well.  Add more parsley and some cheese.  Top with black pepper.  Stir and serve.

Recipe: Italian Grandma Gina

Seafood Salad

 1 Tbsp butter

1/2 lb shrimp

1/2 lb bay scallops

1/2 cup mayo

elbow macaroni pasta noodles

salt/pepper

garlic powder

onion powder

clawed crab meat, canned

1 red bell pepper, finely diced

1-2 ribs celery, finely diced

1/2 onion, finely diced

lemon, juice and zest

Old Bay seasoning

hot sauce, optional

green onion, garnish

1.  Cook pasta and let it cool in fridge.

2.  In a skillet on medium heat add butter, shrimp, scallops and seasonings.  Add Old Bay and lemon juice.  Cook for 4-5 minutes.  Remove seafood and set aside.

3.  In a large bowl add mayo, lemon zest, hot sauce, sugar and Old Bay seasoning. Whisk together.

4.  Add 1/2 lb clawed crab meat.  Fold into mayo mixture.  Add pasta, Mix well.

5.  Add cut vegetables, celery, bell pepper and onions.  Add cooked shrimp and scallop mixture. Mix all together.  Top with green onion, diced and a sprinkle of Old Bay seasoning. Serve.

Fettuccine Alfredo

 1/4 lb butter

3 cups heavy cream or half and half

3 cups grated Pecorino Romano cheese

1 lb Fettuccine pasta

1/2 cup chopped fresh parsley

salt and pepper to taste

In a large pan melt butter.  Add heavy cream and salt/pepper.  Stir. Add cheese.  Cook on simmer, don't boil.  Meanwhile, cook the pasta in a large salted boiling pot of water.

When pasta is cooked add to sauce and mix.  Add parsley.  Let sit for 2-3 minutes.  To sevre add more cheese, parsley and black pepper sprinkled on top.

Recipe:  Italian Grandma Gina

Spaghetti with Spinach, Peas, and Herbed Ricotta

 12 oz whole-milk ricotta (1 1/2 cups)

1/2 tsp grated lemon zest, plus 2 Tbsp fresh juice

2 Tbsp chopped fresh basil, plus whole leaves for serving

Kosher salt and freshly ground pepper

3 Tbsp extra- virgin olive oil, plus more for serving

1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)

3 cloves garlic, thinly sliced

12 oz fresh spinach, tough stems removed, cut into 2 inch pieces (6 cups)

12 oz spaghetti noodles

1 cup fresh or frozen peas

 

1.  In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper.   Heat oil in a large skillet over medium.  Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes.  Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes. 

2.  Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions.  Add peas cook 1 minute more.  Reserve 1 cup pasta water; drain.  Add pasta, peas, and 3/4 cup ricotta mixture to skillet.

3.  Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste.  To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

Serves 4

Recipe: Martha Stewart

Baked Broccoli and Artichoke Shells

 8 oz medium pasta shells

Kosher salt and freshly ground pepper

10 oz broccoli, stalks peeled and sliced, florets separated

1/2 cup Panko

1 cup grated Parmigiano-Reggiano

3 oz thick-cut bacon, cut into 1/2 inch pieces

2 Tbsp unsalted butter

1/3 cup unbleached all-purpose flour

3 1/2 cups milk

1 cup grated sharp white cheddar

1 can (14 oz) quartered artichoke hearts, drained

1.  Preheat oven to 425 degrees.  Cook pasta in a pot of salted boiling water 4 minutes.  Add broccoli and cook 2 minutes more; drain/  Combine Panko and 2 Tbsp Parmigiano.

2.  In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes.  Transfer to paper towels.  Add butter to pan; melt,  Whisk in flour; cook 1 minute.  Slowly whisk in milk.  Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes.  Stir in remaing Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.

3.  Transfer mixture to a 2 quart baking dish.  Sprinkle with Panko mixture.  Bake until golden and bubbling, about 20 minutes.  Let cool slightly before serving.

Serves 4

Recipe: Martha Stewart

Shrimp Macaroni Salad

 For the Salad:

1/2 lb elbow macaroni

1/2 Tbsp olive oil

2 cups coarsely chopped cooked shrimp

1 rib celery, chopped

2 green onions, sliced

2 tsp fresh lemon juice

1 cup grape tomatoes, halved

For the Dressing:

1/2 cup mayonnaise

2 Tbsp sour cream

1 Tbsp olive oil

1 Tbsp Creole mustard

1/2 tsp Old Bay Seasoning

1/4 tsp of Cajun seasoning (like Slap Ya Mama), optional

1/2 tsp of lemon pepper

1/2 tsp garlic salt

1/3 cup pickle juice

 

Optional Add-ins:

chopped boiled eggs, chopped fresh green or red bell pepper 

1.  Boil the pasta al dente 1 minute less than package directions.  Drain, rinse and set aside to dry.

2.  Transfer pasta to a serving dish or storage container and drizzle with oil.  Add the chopped shrimp, celery and green onion.  Squeeze lemon over pasta and toss.

3.  Whisk together all of the dressing ingredients except pickle juice and fold into pasta.  Taste and adjust seasonings.

4.  Cover and refrigerate for at least 2 hours.

5.  Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.

*Note:  Use seasoned shrimp.  May also substitute fresh tomatoes and when out of season and not at their best, you may substitute a (15 oz) well drained can of diced tomatoes or Rotel tomatoes with green chilies in place of fresh tomatoes.

Fettuccine Alfredo

 24 oz dry fettuccini pasta

1 cup butter

3/4 pint heavy cream

salt and pepper

1 dash garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1.  Bring a large pot of lightly salted water to a boil.  Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

2.  In a large saucepan, melt butter into cream over low heat.  Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

3.  Add pasta to sauce. Use enough of the pasta  so that all of the sauce is used and the pasta is thoroughly coated.  Serve immediately.

Serves 6

Sea Scallops and Angel Hair Pasta

 1 (16 oz) package angel hair pasta

1/4 cup butter

2 cloves garlic, minced

2 lbs sea scallops, rinsed and patted dry

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp fresh lemon juice

salt and pepper

1/2 cup heavy cream (optional)

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the angel hair pasta, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes.  Drain well in a colander set in the sink.

2.  Melt butter in a skillet over medium heat.  Stir in the garlic and cook just until fragrant and softened, about 1 minute.  Slice any scallops over 3/4 inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet.  Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes.  Scallops will become tough and chewy if overcooked.  Stir in lemon juice, and season with salt and pepper.  Pour in cream if you like a thicker saue.  Bring the mixture just to a bare simmer.

3.  Serve over hot Angel Hair pasta; sprinkle to taste with Parmesan cheese.

 

Serves 6

Anchovy and Garlic Pasta

 8 oz spaghetti noodles

1 can anchovy (2 oz) with oil, chopped small

3 garlic cloves, chopped

1 jalapeno pepper, chopped small

2 Tbsp Parmesan cheese

2 Tbsp olive oil

parsley, minced

In a pot of boiling water cook the spaghetti noodles 10-15 minutes.  Reserve 1/2 of pasta water. Drain.

While the pasta is cooking add anchovy, garlic, jalapena pepper, Parmesan and olive oil to a small bowl.  Microwave for 1-2 minutes.  Stir.  

When pasta is finished cooking mix with the sauce.  Add some minced parsley.  Mix together,  Plate up the pasta and top with  a little more Parmesan cheese and a sprinkle of olive oil

Serves 2-4

Recipe: Jacques Pepin

Asparagus and Pea Pesto Pasta

 12 oz asparagus, cleaned and trimmed into 1 inch slices

1/2 Tbsp olive oil

3 oz prosciutto

1 1/2 cup peas, frozen or thawed

1 cup prepared pesto

2 tsp lemon zest

2 oz Parmesan cheese, grated

6 leaves fresh basil, torn

For the asparagus:

Cut asparagus into bite-size pieces, approximately each spear in thirds.  Spread on a baking sheet in an even layer.  Drizzle with olive oil and place pieces of prosciutto over the top.  Roast in the oven until the asparagus is crisp- tender and the prosciutto is crispy, 12-15 minutes.

 

For the pasta:

Once cooked, reserve 1 cup of the cooking water and drain the pasta.  Return to the stockpot and add the sauce and lemon zest.  Stir to combine, adding reserved cooking water 1 Tbsp at a time to achieve the desired texture.  Add prepared asparagus and prosciutto.  Top with fresh Parmesan and basil.

For the sauce:

While the pasta is cooking , prepare the sauce.  Warm the peas with the pasta or in a separate saucepan.  Cook the peas in boiling water for 1 minute.  Remove from water and combine with the pesto.  Blend the pesto an peas together using an immersion blender or countertop blender.

Pea and Pasta Salad

 Salad:

4 cups fresh or frozen field peas, cooked, drained, and cooled  ( or frozen)

8 oz mini farfalle pasta, cooked, rinsed with cold water, and drained

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped fresh flat-leaf parsley

2 Tbsp chopped fresh basil

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh mint

3 cups chopped cooked chicken (optional)

 

Dressing:

1/4 cup white wine vinegar

1 Tbsp country-style Dijon mustard

 1 Tbsp fresh lemon juice

2 tsp honey

3/4 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

 

Make the Salad:  Toss together peas, pasta, bell peppers, parsley, basil, dill, mint, and if disired, chicken.

Make the Dressing:  Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl.  Gradually whisk in olive oil until incorporated.  Pour dressing over the salad, and gently toss until coated.

Broccoli, Grape, and Pasta Salad

 1 cup chopped pecans

1 lb fresh broccoli

1 cup mayonaise

5 Tbsp sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked (1/2  16 oz package)

2 cups seedless red grapes, halved

8 pieces cooked bacon, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

Note:  Can add cooked chicken to the salad