Pasta!: Our Best Recipes from Fettucine Alfredo & Pasta Primavera to Sesame Noodles & Baked Ziti (Good Housekeeping Cookbooks)
Anne Wright
Language: English
Pages: 131
ISBN: 2:00167933
Format: PDF / Kindle (mobi) / ePub
On the menu: everybody's favorite meal, deliciously prepared by the Good Housekeeping food pros, whose recipes are always triple-tested to perfection. Open this cookbook, with its stay-open hidden spiral, and you'll find 100 mouthwatering ways to cook noodles that go way beyond spaghetti and meatballs! One look at the appealing color photographs will make you hungry to sample every dish, whether the pasta's in a soup or salad; combined with meat, poultry, or vegetables; baked in an oven, or topped with cheese.
Dig into Pesto Ravioli and Peas, Orzo with Shrimp and Feta, Hearty Vietnamese Noodle Soup, or Eastern European Pierogis—tasty dumplings made with caramelized onions. Plus: the best cooking techniques and useful descriptions of every pasta shape and size.
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nutrient that is found in pasta. • Store dried pasta in a cool, dark place. Regular durum wheat pasta should last for up to a year. Whole-wheat pasta has a shorter shelf life: no longer than six months and sometimes less. Read package instructions to be sure. Fresh pasta should be refrigerated according to package directions, usually for up to a week. It can also be frozen for as long as a month. It’s best not to thaw frozen pasta before cooking. • Use plenty of boiling water. A good rule of
CHOPPED (¼ CUP; SEE TIP) ¾ TEASPOON SALT 1 In large saucepot, begin cooking pasta as label directs for al dente; when about 10 minutes of cooking time remain, add frozen spinach to the pot. Drain well, reserving ½ cup pasta cooking water. 2 Return pasta, spinach, and reserved cooking water to saucepot. Add ricotta, Parmesan, sun-dried tomatoes, and salt. Heat over medium-low heat, tossing until pasta is evenly coated and heated through. TIP Save the oil from the sun-dried tomatoes and
return to saucepot. Add meat sauce and mozzarella; toss well. Spoon onto warm plates; top with dollops of ricotta mixture. TIP Tempted to cook up no-boil lasagna noodles to save time? Don’t: They’ll break apart when tossed. EACH SERVING: ABOUT 655 CALORIES | 32G PROTEIN | 71G CARBOHYDRATE | 26G TOTAL FAT (10G SATURATED) | 5G FIBER | 71MG CHOLESTEROL | 800MG SODIUM MEATBALL STROGANOFF This traditional Russian dish usually features pieces of sautéed beef in a sour-cream sauce. Here we’ve
pasta in this ever-popular supper dish. ACTIVE TIME: 30 MINUTES · TOTAL TIME: 55 MINUTES MAKES: 6 MAIN-DISH SERVINGS 1 PACKAGE (16 OUNCES) ROTINI 6 CUPS MILK 3 TABLESPOONS CORNSTARCH ¾ TEASPOON SALT 1.8 TEASPOON NUTMEG (SEE TIP) ½ CUP FRESHLY GRATED PARMESAN CHEESE 8 OUNCES SHARP CHEDDAR CHEESE, SHREDDED (2 CUPS) 1 Preheat oven to 375°F. In large saucepot, cook pasta as label directs. Drain. 2 Meanwhile, in 4-quart saucepan, with wire whisk, mix milk, cornstarch, salt, and nutmeg
until vegetables are very tender, about 20 minutes. Add garlic; cook, stirring, 2 minutes. 2 Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer 15 minutes. Remove lid and simmer until sauce has thickened slightly, about 20 minutes longer. Discard bay leaf. EACH ½ CUP: ABOUT 60 CALORIES | 2G PROTEIN | 10G CARBOHYDRATE | 2G TOTAL FAT (0G SATURATED) | 2G FIBER | 0MG
