Lemon Garlic Pasta

Among various kind of pasta, Lemon Garlic Pasta is one of my most favorites. It is easy to make, looking tempting and full of taste. Above all, I love its unique flavor that is emerged after the merger of garlic and lemon. Hope you would also like it.
Here's the recipe :

Ingredients :
1 box angel hair or spaghetti
Salt and pepper
2 Tbsp olive oil
2 tsp lemon zest
5 cloves garlic minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper
5 Tbsp butter
2 cups baby spinach torn
1/3 cup grated Parmesan
2 tsp lemon juice

Instructions :
Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and pasta. Cook pasta according to package directions. Reserve 1/4 cup pasta water and then drain pasta.
In a large skillet, heat olive oil over medium heat. Add garlic and lemon zest. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
Add butter to pan and, once melted, add baby spinach, pasta, reserved pasta water and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately.

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Thai Pasta Salad

SUEDE KHA !!! Thailand, the land of smiles, is also famous for it's unique flavoured, aromatic, mouth-watering cuisine. No doubt, it's a best foodie destination. Some of my favorites are Som Tam (Spicy Green Papaya Salad), Yam Pla Dook Foo (Fried Catfish with Green Mango Salad), Pad Thai (Thai Style Fried Noodles), Khao Soi ( Creamy Coconut Curry Noodle Soup), Chicken with Cashew uts, Thai Fish, Mango with Sticky Rice etc.

Though Royal Thai cuisine is far wonderful but Thai street food is also highly tasteful and worth trying. Thai food is full of flavours and variety that is why one who once visit Thailand, come again and again and never returned without tasting Thai dishes.

Here, I am gonna share with you a recipe of "Thai Pasta Salad with Peanut-Lime Dressing" which is easy to make but tastes great.

INGREDIENTS :

1 pkg (375 g) Tri-Colour Penne Pasta
1 1/2 cups (375 mL) chopped cucumber
1 cup (250 mL) bean sprouts
1 cup (250 mL) thinly sliced red pepper
2 green onions, sliced
2 tbsp (30 mL) fresh cilantro leaves
2 tbsp (30 mL) chopped roasted peanuts
lime wedges
Peanut-Lime Dressing:

1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) natural peanut butter
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) lime juice
2 tsp (10 mL) sesame oil
1 tsp (5 mL) minced fresh ginger root
1 clove garlic, minced
1/2 tsp (2 mL) salt
INSTRUCTIONS :

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add cucumber, chicken, bean sprouts and red pepper; toss well with pasta.
Peanut-Lime Dressing: Whisk together vegetable oil,peanut butter, soy sauce, lime juice, sesame oil, ginger,garlic andsalt.
Drizzle dressing over pasta salad; toss to coat. Sprinkle with green onions,cilantro and peanuts. Serve with lime wedges.
SUD SANAEHA !!!

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Orzo, Greek Pasta Salad

Orzo is a full of taste, rich in colors, healthy greek salad for summer. It makes your hot season really cool and gives you entirely freshness. It's easy to make and tastes yummy. It maintains its flavor when chilled completely. Fresh vegies, fata cheese and fruit vinegar ( its my personal taste that I preferred fruit vinegar instead of some other). I also liked "Mediterraneon" flavor so I add boiled chickpeas.

Though Orzo looks like rice but its not grains; In fact it is Pasta.
Here is the recipe to make Orzo.

Ingredients : Orzo Veggies : red onion, bell peppers, olives, cucumbers, Feta Cheese, Chickpeas, fresh green parsley or coriander , lemon juice, fruit vinegar, salt, freshly ground black pepper, lemon- Dil dressing,olive oil, mustared powder (optional)

Instructions :

Cook your orzo according to package directions. Chop your veggies. Throw pasta, veggies, and remaining ingredients: olives, feta, fruit vinegar, salt, freshly ground black pepper, mustard powder, olive oil, chickpeas, dressing, and lemon juice into a large bowl. Stir to combine. Taste and re-season if necessary. Serve immediately or store, covered, in the fridge until ready to use!

Tips :

• can eat it with roasted chicken, burgers and grilled chicken also.
• Chopped parsley and fata on the top, makes it more desireable.
• If you use seedless cucumber, it would be more better in result.
• Cherry tomatoes, if available easily, would be a better option

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Pasta with Pesto Sauce

Pesto sauce is a tasteful combination of basil, garlic, pine nuts and Parmesan will surely make you feel mouth watering. Homemade pesto will taste even better. Enjoy here with pasta.

Ingredients

•   45g (1/4 cup) pine nuts
•   1 1/2 cups fresh basil leaves
•   2 small garlic cloves, halved
•   60g (3/4 cup) shredded parmesan
•   5 tablespoons olive oil 
•   Pasta ( boiled and drained) 
•   1/2 cup Heavy Cream
•   2 Tablespoons Butter
•  Salt And Pepper, to taste

 Instructions :

1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
   
   
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
   
   
   3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
   
   4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

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Easy Vegetable Spaghetti

 Time: 5 minutes
 Serves 4

Recipe:

Take 4  carrots and cut into thin strips.
Add black pepper and freshly chopped parsley and squeeze a lemon over it.
Saute carrots in a pan over a medium heat with a little olive oil.
Season with a little lemon, sea salt and black pepper.
Add fresh herbs of your own choice.
Divide between serving plates and serve with roasted eggplant, capsicum, Persian feta, chickpeas and baby spinach leaves.

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Spaghetti Bolognese Sauce

This traditional tomato-based sauce is flavored with garlic, oregano and a hint of Worcestershire sauce. No doubt, it is an amazing taste will lot of temptation for the next time. Once you made it by heat, this  surely will become your family favorite treat. Do try !

Ingredients

For the Bolognese sauce:

• 2 medium onions, peeled and chopped
• 1tbsp olive oil
• 1 garlic clove, peeled and crushed
• 500g lean minced beef
• 90g mushrooms, sliced
• 1tsp dried oregano or mixed herbs
• 400g can tomatoes or chopped tomatoes
• 300ml hot beef stock
• 1tbsp tomato ketchup or puree
• 1tbsp Worcestershire sauce
• salt and ground black pepper

To serve:

• 350g spaghetti
• freshly grated Parmesan

 Method

1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 minutes. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of minutes.
2. Stir in the tomatoes, beef stock, tomato ketchup or puree, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
   
   
   

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Sesame Vegetable Noodles

Here, an exciting pasta recipe comes to your kitchen. This is at the same time tasty as well as healthy. Sesame's presence adds an extra flavor and is really tempting to eat immediately. Wish your tastes buds will accept it with great pleasure. Welcome to try !

Ingredients

1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon hot chili sauce
1 tablespoon sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
Kosher salt, freshly ground pepper
8 ounces vermicelli noodles
1 tablespoon black or white sesame seeds

Preparation

         Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally. When boiled, drain the water. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

ngredients Noodles, 150gms 1 Package Sesame oil 1 Tablespoon Cucumber de-seeded and cut in 1 thin strips Small carrots, julienned and microwaved for about a minute to soften 2 A Red bell pepper or capsicum, julienned ½ of Spring onions, green part only 6 Roasted peanuts 2 Tablespoons Sesame seeds 1 Teaspoon For the sauce - Sesame oil 1 Tablespoon Ginger, grated or minced 1 Teaspoon Garlic, grated or minced 1 Teaspoon Peanut butter, microwaved for about 10 seconds 2 Tablespoons Soy sauce 2 Teaspoons Vinegar 2 Teaspoons Chilli-garlic sauce, or to taste 2 Tablespoons Vegetable stock 1/3 cup

Read more at: http://www.tadkapasta.com/cool-off-with-saucy-sesame-noodles
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Noodles, 150gms 1 Package Sesame oil 1 Tablespoon Cucumber de-seeded and cut in 1 thin strips Small carrots, julienned and microwaved for about a minute to soften 2 A Red bell pepper or capsicum, julienned ½ of Spring onions, green part only 6 Roasted peanuts 2 Tablespoons Sesame seeds 1 Teaspoon For the sauce - Sesame oil 1 Tablespoon Ginger, grated or minced 1 Teaspoon Garlic, grated or minced 1 Teaspoon Peanut butter, microwaved for about 10 seconds 2 Tablespoons Soy sauce 2 Teaspoons Vinegar 2 Teaspoons Chilli-garlic sauce, or to taste 2 Tablespoons Vegetable stock 1/3 cup

Read more at: http://www.tadkapasta.com/cool-off-with-saucy-sesame-noodles
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Noodles, 150gms 1 Package Sesame oil 1 Tablespoon Cucumber de-seeded and cut in 1 thin strips Small carrots, julienned and microwaved for about a minute to soften 2 A Red bell pepper or capsicum, julienned ½ of Spring onions, green part only 6 Roasted peanuts 2 Tablespoons Sesame seeds 1 Teaspoon For the sauce - Sesame oil 1 Tablespoon Ginger, grated or minced 1 Teaspoon Garlic, grated or minced 1 Teaspoon Peanut butter, microwaved for about 10 seconds 2 Tablespoons Soy sauce 2 Teaspoons Vinegar 2 Teaspoons Chilli-garlic sauce, or to taste 2 Tablespoons Vegetable stock 1/3 cup

Read more at: http://www.tadkapasta.com/cool-off-with-saucy-sesame-noodles
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

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Deviled Egg Macaroni Pasta Salad

 

Deviled Eggs are usually served cold. They are served as a side dish, appetizer or a main course and are a common holiday or party food. I am gonna share a macaroni pasta salad recipe which contained deviled eggs. It can be serve hot or cold as per your choice.

Ingredients

• 1/2  cup thin sliced onion
• 1/4  cup cider vinegar
• 1  teaspoon sugar
• 8  ounces macaroni pasta
• 12  hard-boiled eggs
• 1/2  cup mayonnaise
• 3  tablespoons mustard
• 1/2  teaspoon salt
• 1/2  teaspoon paprika
• 1/4  teaspoon black pepper
• 1/2  cup chopped sweet pickle
• 1 1/2  cups thinly sliced celery 
    

 

Directions

In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.
Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.
Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.
For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.
In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

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Pasta with Tomato Sauce and Chicken

I thought Pasta is a universal dish. I love pasta as I can eat it on daily basis without getting bored and still want more. There are so many variations in making pasta pot. I ,being a pasta lover, tried various dishes and one of my favorite is written below. Hope your tastes buds will like this yummy pasta with tomato and chicken combo. Enjoy !

Ingredients

• 1 chicken boneless ( shreds)
• 1 6 oz. can tomato paste
• 6 oz. water
• 1 24 oz. jar tomato puree
• 5-6 cloves garlic, minced
• 2 tbsp. granulated sugar
• Pinch of dried oregano
• Pinch of onion powder
• Pinch of garlic powder
• Handful of fresh basil, chopped
• Salt and pepper, to taste

Instructions

         Saute garlic until soft and fragrant in 2 tbsp. olive oil for about 2 minutes.

 Take the chicken shreds with garlic and stir until chicken has turned golden brown in color and   thoroughly cooked, about 5 minutes. Add salt and pepper.
Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the chicken mixture as well.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.

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