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Top 7 Unique and Easy Pasta Recipes

Updated on October 10, 2016
Source

What Type of Pasta Shall We Have Tonight?

There are so many more types of pasta to make than spaghetti and macaroni and cheese, even these are delicious and have many varieties.

The pastas for which I am sharing recipes here include ingredients such as spinach-based pasta (green), walnuts, yogurt, ham, different vegetables, Dijon mustard and some surprises.

I hope you are able to try them and enjoy these delicious dishes.

Source

Onion-Walnut Fettuccine

Onion-Walnut Fettuccine

Serves 4

INGREDIENTS

  • 1 lb Fettuccine pasta
  • Pepper to taste
  • 2 White Onions, sliced thin
  • 1 cup Sour cream or plain yogurt
  • 1/4 cup Olive Oil
  • 2 Garlic cloves; peeled and chopped
  • 1 cup fresh grated Parmesan cheese
  • 3 Tbsp Butter

Cook Time

Prep time: 6 min
Cook time: 15 min
Ready in: 21 min
Yields: Feeds Four People

Please rate our pasta recipe.

5 stars from 1 rating of Onion-Walnut Fettuccine

Instructions

  1. Cook the pasta noodles in boiling water to al dente, timing them to finish when Sauce is done -- As soon as the noodles are set to cook in in the pot.
  2. Place oil, onions and garlic in 2 qt bowl and cook in microwave on HIGH for 2 minutes.
  3. Add walnuts, stir and cook at HIGH again for 2 minutes.
  4. Stir in cheese and sour cream and cook again on HIGH for 90 seconds, stirring every 30 seconds.
  5. Season with pepper to taste.
  6. Toss cooked fettuccine in butter and top with walnut sauce.
Rotini
Rotini | Source

Rotini Pasta, Vegetables and Meat

Rotini Julienne

Serves 4

INGREDIENTS

  • 3 1/2 cup Rotini pasta noodles
  • 1 cup Frozen peas
  • 6 oz Ham or Turkey Ham, sliced thin & juilienned
  • 6 oz Light cream cheese or Neufchatel (healthier) at ROOM TEMPERATURE. It needs to be sof.t.
  • 1/2 cup Plain Yogurt
  • Chopped parsley for garnish

INSTRUCTIONS

  • In a large pot, cook pasta al dente, drain half the water, reduce heat to medium, and add frozen peas to cook for 4 more minutes.
  • Add ham amd cook for an additional 1 minute. Drain water from the pan and reduce heat to low.
  • In a small bowl, mix cream cheese and yogurt well; if too tick, add a little skim milk; and stir into the cooking pot
  • Cook over medium-low heat for 90 seconds until heated through.

Bow Tie Pasta Dish

Source

Crispy Hot Bow Ties

Serves 2 - 4

INGREDIENTS

  • 8 oz. Bow Tie pasta
  • 1/2 cup Olive or vegetable oil
  • 2 bunches of green onions, trimmed and julienned into short strips, including green tails
  • 3/4 cup hot or medium-heat (spiciness) salsa. Mild spiciness will not likely be flavorful enough.
  • 1/2 cup shredded Monterey Jack or Pepper Jack cheese - use Pepper Jack if you use MILD salsa. Pepper Jack with hot salsa may be too hot.

INSTRUCTIONS

  • Using a large pot of boiling salted water, cook pasta al dente.
  • While cooking pasta, heat oil in a skillet over medium-high heat.
  • A quarter of the onions at a time, fry green onion until crisp light brown, about 90 seconds or so.
  • Dain water from the pot and return it to the heat; pour in the salsa and cheese, stir briefly and gently to heat through and the cheese begins to melt, and serve.

Refreshing Green Pasta

Hot and Cool Vermicelli

One of the surprises in this recipe is the impact of Mexican oregano used instead of other oreganos. The Mexican variety is grown in Mexico and has a distinctive, very enjoyable, flavor.

INGREDIENTS

  • 1/2 lb Thin spaghetti (vermicelli), green if you can get it. Green means spinach is the base.
  • 1 1/2 cup chunked tomatoes
  • 1 cup seeded and chunked cucumbers
  • 1 Haas Avocado, meat sliced
  • 1cup of your favorite Salsa
  • 1 TBSP Olive oil
  • 1/2 tsp Mexican oregano, 1/4 tsp cumin for a smoky flavor, 1/4 tsp chili powder
  • cayenne pepper or Red pepper to taste
  • 1/4 cup finely chopped cilantro
  • Garnish - sliced green onions, white and green parts

INSTRUCTIONS

  • cook the pasta to al dente, drain waster and rinse quickly with cold water to stop the cooking process.
  • Place pasta into a large bowl (serving bowl) and add the tomatoes, cucumber, and avocado on top.
  • combine your favorite salsa in mixing bowl with the oil, oregano, chili powder and the amount of cayenne pepper you like, to taste.
  • Mix this salsa sauce very well and pour it over yout pasta.
  • Add the cilantro on top and gently fold and toss the dish.
  • At the table, place a bowl of sliced green onions for garnish.

Whatever You Have in the Pantry

Odds & Ends Pasta

INGREDIENTS

  • 1 1/2 lb Any Mushrooms you have - different types can be combined. Wash, drain and cut up.
  • 2 Tbsp butter
  • 1 Tbsp minced garlic (fresh or jarred)
  • 1 Tbsp chopped green onions
  • 1/4 cup Madeira wine or any read wine you like to use for cooking - If you don;t like to use wine, use ¼ cup red wine vinegar with a tablespoon of sugar or honey stirred into it.
  • 1/2 cup Heavy whipping cream
  • 8 oz of your favorite pasta noodles
  • Grated Romano cheese
  • Chopped parsley

INSTRUCTIONS

  • Bring 1 gallon of salted water to a boil over medium-high heat. Meanwhile,
  • Place olive oil in a skillet over medium heat, warm it, and add the mushrooms, garlic, and onions.
  • Cook for 15 minute; add wine and increase heat to high.
  • Cook for 2 minutes, add whipping cream, and cook until reduced to a thickness that will coat and cling to a spoon.
  • Remove sauce from heat and keep in a warm place.
  • Put pasta into boiling water and cook to al dente; drain water and place pasta in a serving bowl.
  • Pour sauce over pasta and toss.; serve at the table with container of grated cheese and bowl of chopped parsley for garnish.

Egg Noodles and Vegetables

Egg noodles
Egg noodles | Source

Dijon Vegetable Bean Noodles

Serves 4 - 6

INGREDIENTS

  • 1 lb Egg Noodles
  • 14-15 oz canned kidney beans (save juices for gravies)
  • 14-15 oz canned black beans -- drained (save juices for gravies
  • 1/2 Cup frozen Peas
  • ½ Cup chunked zucchini, or coarse chopped
  • 1 Red onion, chopped
  • 1 Yellow bell pepper, chopped
  • 3 Tbsp Dijon or Horseradish mustard
  • 2 Tbsp Olive Oil
  • 3 Tbsp Red wine vinegar
  • 3 Tbsp chopped parsley

INGREDIENTS

  • Cook pasta al dente in boiling waster, drain and rinse briefly under cold water to stop cooking processes, drain and place in a large serving Add the beans and vegetables on top of the pasta.
  • In a smaller bowl or large measuring cup, mix remaining ingredients, pour these over pasta and toss lightly

The Humor of Pasta

Seafood Penne Pasta

Penne pasta
Penne pasta | Source

Seafood Pasta

Serve 4

INGREDIENTS

  • 8 oz Penne
  • 2 Tbsp Olive Oil
  • 2 Tbsp Onion, chopped
  • 2 Tbsp Flour, all purpose
  • Pepper to taste
  • 1 Cup fresh or frozen Peas, thawed and drained of any water
  • 1 Cup canned Salmon
  • ½ Cup small peeled shrimp
  • 1/4 Cup Parsley
  • 1/4 Cup Parmesan Cheese
  • 1 1/4 Cup Milk

INSTRUCTIONS

  • In large pot of boiling water, cook pasta al dente, drain, and place in a serving bowl in a warm place if the noodles finish cooking before your sauce is done.
  • In a medium-sized pot, heat oil over medium heat, add chopped onion, and cook until just tender.
  • Stir in flour, stir very well to dissolve, and cook for 15 seconds. Stir in milk quickly, reduce heat to medium-low, and simmer. Keep stirring so as not to burn.
  • Add peas, salmon broken up, salmon juices, shrimp, parsley, cheese, and pepper; and stir through to heat..
  • Pour mixture over pasta and toss gently to mix.

Dont forget to clean the stove! :)

Source

Comments

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    • Cailin Gallagher profile image

      Cailin Gallagher 

      10 years ago from New England

      You've got me thinking about more exciting uses for pasta. Yummo!

    • sixtyorso profile image

      Clive Fagan 

      10 years ago from South Africa

      I love all forms of Pasta and will bookmark these recipes for my future use.

      Thank you

    • Zsuzsy Bee profile image

      Zsuzsy Bee 

      10 years ago from Ontario/Canada

      Patty count me in as for my daughter well we're just getting her apartment ready for year two of College. I always wanted to work with endangered animals on a Jackalope sanctuary. As long as you're aware that I am a Jackaloplessggetarian with other words I no eat-the-the-bugs-bunny-with-antlers.

      Let me know regards Zsuzsy

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Sounds like we'll be opeinng a restaurant at the Gravy World 5-Parks and Jackalope Sancutary.

      Zsusy - will you & your daughter help if we build it up there?

    • profile image

      Mighty Hunter 

      10 years ago

      I love vermicilli with ground Jackalope meatballs on the side. They go really great together you know. Thanks for more great recipes.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 

      10 years ago from Ontario/Canada

      The Swedish Chef is my idol. That walnut and onion pasta sure looks good enough to try. I'll let you know what I think. Yum I can hardly wait. Thanks for sharing Patty

      regards Zsuzsy

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I really like that one, so it's first one the page. Let me know what you think!

    • Pam Pounds profile image

      Pam Pounds 

      10 years ago from So Cal Girl in the Midwest!

      I love pasta - hot or cold, and it doesn't matter what type of sauce! Thanks for the usual and the unusual, Patty! I'll have to try the onion/walnut recipe!

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