Pasta Recipes
Gemelli with Shrimp and Prosciutto
Pasta With Roasted Red Pepper Cream Sauce
Pasta Alfredo With Spinach
Pasta with Prosciutto and Goat Cheese
© Laura Harper
Pasta With Red Pepper Cream Sauce
10 ounces spinach or plain fettuccine or linguine
Roasted Red Pepper Cream Sauce
Cook pasta according to package directions. Ladle the pepper sauce on top of the hot pasta. 6-8 side dish servings.
6 ounces egg noodles
6 ounce bag baby spinach (washed and ready to eat)
1 jar Bertolli alfredo sauce
1/2 cup grated Parmesan, Asiago, Romano cheese
Cook pasta according to package directions for al dente. DO NOT DRAIN. Add spinach leaves and return pot to boil. Immediately pour into colander and drain well. DO NOT COOK SPINACH; IT WILL TASTE BAD!! Add sauce to same pot and heat until just beginning to bubble. DO NOT BOIL. Add pasta and spinach; toss to coat well. Add grated cheeses and mix well. Enjoy.
Gemelli with Shrimp and Prosciutto
2 cups uncooked gemelli pasta
4 ounces prosciutto, diced
2 pounds cooked shrimp
1 red onion, sliced
1 green pepper, sliced
1 clove garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons extra virgin olive oil
1/4 cup sauterne, or as needed
1 small bunch green onions, cut in 1-inch pieces
1/2 teaspoon Accent
Feta Cheese Crumbles
Cook pasta according to package directions for al dente. Drain and set aside.
Put 1 tablespoon olive oil and prosciutto in large skillet over high heat. Add green peppers and onions. Stir-fry about 2 minutes. Add 1 tablespoon olive oil, garlic, and mushrooms. Add sauterne, 1 tablespoon at a time, as pan liquid evaporates. Continue stir-frying for about 5 minutes. Add shrimp, Accent, green onions, gemelli, and more sauterne, if needed. Cook only until shrimp are heated through.
Serve with feta cheese crumbles. Makes 4 servings.
NOTE: The prosciutto, feta cheese, and sauterne add a salty taste to this dish so no salt is added. Do not adjust seasonings until you have tasted with cheese crumbles.
Pasta with Prosciutto and Goat Cheese
1 cup fusilli or gemelli pasta, uncooked
1 tablespoon olive oil
1 medium red onion, peeled sliced vertically
2 ounces prosciutto, diced
1 tablespoon finely chopped basil
1/4 cup slivered sun-dried tomatoes
1/4 cup slivered sun-dried red peppers
1 1/2 cups chicken stock or broth
4 ounces goat cheese, broken into small pieces
1/4 teaspoon Accent
Salt and pepper to taste
Prepare pasta according to package directions. Drain and keep warm.
In a large sauté pan, heat olive oil and sauté onion for 2 minutes. Add prosciutto, basil, sun-dried tomatoes and sun-dried red peppers. Toss together, add chicken stock and cook 5-7 minutes longer. Add the cooked pasta, goat cheese, and Accent. Stir. Warm over low heat for another minute. Season with salt and pepper. Serve while piping hot.