How to Make Pasta Carbonara - Quick and Easy

 By Christine Coughlan 

Photo: 1.bp.blogspot.com
 
Pasta Alla Carbonara - pasta in the style of the coal workers - is a simple yet deliciously rich dish that can be thrown together very quickly with just a few ingredients you probably already have on hand: pasta (traditionally made with spaghetti but any shape will work), eggs, bacon, freshly grated Parmesan or Pecorino Romano cheese, and freshly ground black pepper. The trick to making a luscious, creamy Carbonara is to carefully control the heat when you mix the eggs into the hot pasta. Do it wrong and you end up with scrambled eggs and pasta. If this happens, don't worry, it will taste fine but the texture won't be quite as satisfying. Just follow the recipe step-by-step and your dish will be beautifully rich and creamy. Buon appetito!

Ingredients

1 pound of pasta (serves 4 for dinner, 6 for lunch)
5 large eggs (1 egg per person + a spare)
½ pound of bacon, sliced (1/2 package)
1.5 cups of FRESHLY grated Parmesan or Pecorino Romano cheese
Salt to season the water
Freshly ground black pepper to taste

Directions

1. Put a large pot of cold water on to boil. (4 quarts of water per pound of pasta)

2. While the water is heating, slice the bacon into small pieces and place in a cold saucepan. Turn the heat to medium low and slowly render the bacon until brown and crispy. You can drain off some of the fat but leave at least 3 tablespoons in the pan to create the sauce. Turn the heat to low to keep it hot.

3. While the bacon is cooking, wisk together the eggs, 3/4 cup of the grated cheese and a few cranks of pepper in a bowl or large measuring cup until well blended. No need to add salt as the bacon has plenty. Set aside.

4. When the water is at a rolling boil, add a heaping tablespoon of salt and drop in the pasta. Stir gently to prevent it from sticking as the water comes back to a boil. Cook according to package directions, stirring occasionally, until al dente or cooked but still firm to the bite. Just before draining, reserve a ½ cup or so of the starchy pasta water. Set aside.

5. Drain the pasta quickly in a colander (but don't rinse! the starchy water helps blend the sauce). Return the hot pasta to the hot pot, off the heat.

6. Carefully add the hot bacon and oil to the pasta, scraping the saucepan with a rubber spatula to get every morsel of deliciousness. Stir well to completely coat the pasta with the hot oil.

7. Slowly pour in the egg mixture, stirring quickly as you go to keep the eggs from cooking too fast. Put the pot back on low heat and continue stirring. Add a splash of the reserved pasta water and a ½ cup of the grated cheese. Stir continually to smooth out the sauce as it heats through. If the eggs are cooking too fast, take the pot off the heat again. The pasta will continue to absorb the sauce after it has been plated so you want it just a bit on the "goopy" side when you serve it.

8. Plate the pasta, garnish with the remaining grated cheese and a few cranks of fresh ground black pepper to taste. The spiciness of the black pepper goes really well with the richness of the sauce.
For step-by-step photos and a great video demonstration of this and other delicious pasta recipes, visit us online.

Christine Coughlan is the author, designer and publisher of http://www.MyFavoritePastaRecipes.com, your one stop resource for pasta recipes, ideas, how-to and more!
You'll find simple step by step recipes with beautiful images, helpful how to videos, drool worthy culinary tours, timely seasonal inspiration and much more. Quick and easy one-dish dinner ideas, classic pasta and sauce combinations, rich and satisfying lasagnas, even an in depth video series on how to make fresh pasta by hand will keep you coming back for more.

To keep things flowing smoothly in your kitchen, look for her handy tips and timing techniques. From gathering your ingredients to garnishing your plate, you'll look like a seasoned pro. To check out more great pasta recipes, visit today!

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Home-Made Vegetarian Pasta Recipe

 By Moumita Karmakar 

Photo: jalan-jajan.inf
 
Pasta is one of the traditional Italian cuisines. It is basically a type of noodle which is available in a variety of shapes and sizes in the market. Pasta is now consumed by people all over the world. Preparing pasta at home requires a little effort but not much. One can make it for lunch as well as dinner for a change or else if you can surprise your kid by inviting his/her friends to a get together and serve home - made pasta. As the season of love is arriving, here is an easy pasta recipe for you so that you may make 14th February more special with your handmade pasta for your loved one.

The ingredients you'll be requiring are -

Pasta - 1 whole packet
Fresh Milk - 2 Liters
Fresh Cream - a cupful
Cheese Cubes - 6 cubes grated
Red Bell Pepper - 1 chopped
Yellow Bell Pepper - 1 chopped
Green Capsicum - 1 chopped
Sweet Corn - A cupful and boiled
Onion - 2 large and chopped
Garlic - 1 chopped
Fresh Mushrooms - 100 grams, boiled and cut into pieces
Oregano - 4 tablespoons
Chili Flakes - According to taste
Salt - According to taste
Vegetable/ Virgin olive oil - 4 tablespoon
Cooking Time -30-40 minutes
Cooking Process -

Cut the packet of pasta and empty the entire content into a pan filled with warm water. Add a little salt and few drops of oil into it so that the pastas do not stick to each other. When the pastas become tender, drain the water then add cold water and few drops of oil to it and keep aside.
Now heat the oil in a deep skillet and fry the chopped onions and garlic. Keep the flame medium. While frying, add a pinch of salt to them. When the onions turn golden, turn the flame lower and slowly add the milk and stir simultaneously. When the milk warms, add the grated cheese and then the fresh cream one by one with continuous stirring (it must be noted that sometimes while adding cream in into the milk, there remains a chance of the milk getting destroyed so always use fresh cream). Let the milk simmer for some time. When the milk is thick, add the pastas after draining the water. Then add the bell peppers, capsicum, sweet corn and mushroom one by one. Turn the flame to medium again and keep on stirring the mixture. You may also add some salt if required. When it gets cooked, switch off the flame. Now add the oregano and the chilly flakes and mix it well. And there you go, the pasta is ready to be served.

Tip: You may also serve garlic bread along with the pasta if you are making it for any guests. It is recommended that this preparation should be served hot. Non-vegetarians may add boneless boiled chicken pieces in this instead of mushrooms pasta and enjoy pasta right at their home.

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Tuna and Thyme: Alternatives for Pasta Perfection

 By Carl Schiller 

Photo: 1.bp.blogspot.com
 
Pasta originally started in Italy as a staple food. They made pasta with the freshest ingredients such as wheat flour, cereals and grains. They mix it with either water or egg depending on their choice. They come freshly made to provide the best flavor in the dishes. Due to commercialization and the need for export, pasta makers developed "dried" pasta that had a longer shelf life. This allowed for a long-distance transport. The dried variants seem to have smaller dimensions but upon cooking turns back to the normal pasta size. Pasta can also produce diverse meals due to its flexibility that some people use alternative ingredients. Here are some suggestions on making a new pasta recipe.

Common Pasta Dishes
Before you can formulate your own, you have to know the existing pasta recipes. Here are the meals you should know:

- Tomato Based: These pasta dishes use crushed tomatoes as the main sauce. This method is popular with spaghetti and Bolognese dishes. One popular spice added to these dishes is garlic.

- Cream Based: These dishes use cream and cheese instead of crushed tomato as sauce. The common recipes used with this method are carbonara and marinara. This sauce's best combination is with mussels, squid, and other seafood.

- Oil Based: These dishes use edible oil as the bases for their sauces. Olive oil, along with some vegetables, is the best arrangement for these dishes.

Fundamental Pasta Dish Ingredients
Many ingredients are important to any type of pasta dish. These are the components that the meal cannot live without or can change the consistency and flavor of the traditional pasta dish. Pasta is the first on the list because this is what differentiates it from other meals. Make sure you cook the pasta "al dente" or firm otherwise consuming the meal will not be as enjoyable. Tomatoes are also necessary if you intend on making it the sauce base. There are pre-made tomato sauces available in the market for easier preparation. If you plan to use real tomato fruit, make sure to cook it for a long time until it becomes dark red.

Cheese is also important to a pasta dish. This technique originated from the old Roman tradition. The more aged the cheese is, the better. You can use different add-ons to the dish like vegetables. These may include thyme leaves, seafood and other meats. Lastly, bread provides the perfect combination for any kind of pasta dish.

Spice it Up
These days, many people have developed new ways to prepare pasta dishes. The most popular ones include tuna and thyme as ingredients. It became prominent because you can get these components for an economical price in any grocery store. The tuna is best with oil-based recipes and the thyme leaves as an alternative for basil. Visit food websites online for more information about other pasta dishes you can try.

Carl Schiller is an experienced chef who uses thyme leaves for different pasta dishes and recommends mccormick.com.ph for other recipes.

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Shirataki Noodles - Are They A Super Food?

 By Julia Andersson 

Photo: asianfoodgrocer.com
 
If you're trying to lose weight, by now you may have heard of shirataki noodles. These noodles were invented by the Japanese over 2000 years ago.
Shirataki noodles are made from flour ground from the bulbous root (or corm) of the Konjac plant. This flour is known as konjac flour and is not a carbohydrate like traditional flour. It is 100% soluble fiber which is combined at a ratio of 3% to 97% water to create a solid gel. When left in blocks this gel is called konnyaku. When formed into noodles it is called shirataki which means 'white waterfall'. Traditional konnyaku is grey in color from the addition of seaweed to the mix.
Konnyaku and Shirataki are effectively calorie free since the human body is incapable of converting fiber into energy. Even if konjac flour were a traditional carbohydrate, a 100 gram serve of shirataki would contain only 12 calories based on the three grams of fiber it contains and the fact that one gram of carbohydrate contains four calories.
Most of the health benefits of shirataki are derived from the fiber content. The American Dietetic Association recommends 20-35 grams fiber per day. The average American only consumes around 15 grams of fiber per day.
Health Benefits of Shirataki
One serving of shirataki noodles per day;

• Helps prevent 'spikes' in blood sugar levels by stabilizing them.
• Are gluten free.
• Are carbohydrate free and ideal for low carb diets like Atkins.
• Reduces cholesterol levels by around 10% and LDL (bad cholesterol) by 7.2%.
• Reduces tryglycerides by 23%.
• Reduces Systolic blood pressure by 2.5%.
• Boosts the immune system.
• Reduces inflammation and helps prevent polyps from forming in the colon.
• Aids in vitamin and mineral absorption.
• Increases healthy bacteria in the colon.
• Helps prevent colon cancer.
• Effectively contains zero calories making it ideal for weight loss. Compare this to an average of 210 calories per cup of traditional pasta or noodles.
• Fiber acts as an appetite suppressant by slowing digestion and keeping you full for longer.

Disadvantages of Shirataki

• Contain zero nutrients other than fiber
• Too much shirataki may result in diarrhoea.
• Some people may find the odor of shirataki unpleasant. (Simply rinse shirataki to remove odor).
• Shirataki has a gelatinous texture similar to rice noodles and some people don't like this texture, especially if they hope to replace traditional pasta.
• Shirataki noodles have little flavor so must be combined with other tasty foods.
• Insufficient other food at the same time as shirataki will result in malnutrition.

Warning: In the 1960's, a Japanese writer named Soichi Ohyake is rumored to have died of malnutrition after eating nothing but konnyaku and shirataki in an effort to lose weight.
So are shirataki noodles a super food. The answer is a resounding 'NO!' The term super food refers to foods that are highly nutritious. Clearly, this doesn't apply to shirataki noodles since the only nutrient is fiber.
However, when used in conjunction with a healthy, balanced diet they are ideal for anyone who wants to lose weight and take advantage of the health benefits they present. So they are well worth making a regular part of you diet.

Want to try Shirataki noodles? Find out where to buy Shirataki Noodles.
Julia Andersson is a student of nutrition dedicated to helping people overcome obesity. Obesity is the number one health issue of the twenty first century. Learn how to live a healthier life by maintaining healthy weight and exercise habits through her weight loss blog at http://bestwaytoloseweight4u.com.

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Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: 4.bp.blogspot.com

Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here: http://sandyscookingblog.com/cooking-blog/

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Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: realfood.tesco.com
 
Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here: http://sandyscookingblog.com/cooking-blog/

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Guide to Making Pasta - Chennai

  by: RickJonathan

Photo: static.in.groupon-content.net/

Everybody loves some good pasta; no wonder we all experiment with it in terms of shapes, sizes, sauces and more. PastaTraditional pasta makers prefer to roll out their own shapes using handmade dough whereas for others like you and me, the readymade brands come in handy. These, including the sauces, spices, herbs and cheese required for making pasta, are available in stores like Nilgiris, Amma Naana, Nuts N Spices etc in Chennai. So if you are planning to try some at home, this recipe from Chef Elangovan Karthikeyan who has over 16 years of experience in Continental and Jamaican cuisine and now works at The Pasta Bar Veneto in Chennai, is for you.

Pasta Primavera

4 cups of mixed vegetables (you can use vegetables of your choice)

1 carrot, peeled and cut into strips

1 medium zucchini, sliced

1/2 small eggplant, sliced

1/2 red onion, sliced in two

1/2 bell pepper, any color, cut into thin strips

3 tbsp olive oil

salt and pepper

1/2 teaspoon Italian seasoning or Herbes de Provence

Sprinkling of garlic salt

1/4 cup of spaghetti, marinara or tomato sauce

1 pint of cherry tomatoes, halved

1/2 pound pasta (use rice pasta for wheat-free version)

grated parmesan (optional and usually used for seasoning)

Method

Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let the pan stay on the burner. Add 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. If you are using readymade spaghetti or marinara sauce, you don't need to add much seasoning; just 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out by cooking a minced clove of garlic first, and then adding the vegetables with a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.

Bring a large pot of salted water to a boil (for your pasta). Add the pasta. Once it is ready - cooked but still a bit firm, or al dente - drain the pasta and run cold water over it. Put it directly into the skillet with the vegetables. Adjust the seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.

This recipe serves four. Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well. You can also toast bread with a bit of garlic paste with some Italian seasoning and serve.

Tips

• To flavor the pasta, you can also add coarsely chopped Leeks/ Celery, Carrot, Bay leaf, few pepper corns and few cloves of garlic in the boiling hot water when cooking.

• Use rock salt if possible, though ordinary salt will also do.

• Ensure that you follow the instructions with respect to timing on the packet of pasta. Each one can be different depending on how dry it is.

• The Pasta should be ‘Al Dente’ (cooked just right). A common test is to bite the pasta. If it is white from the inside, then it is not done.

• Watch the pasta while boiling and add some olive oil as it is being cooked to prevent it from sticking together.

• Wash it in cold water when you take it out if you plan to eat it later, as this will prevent it from getting pasty and sticky.

• Recommended herbs for pastas are Basil, Thyme, Oregano, Rosemary, Bay leaf, Parsley, Lavender, Leeks and Celery.

• Keep a paste of roasted bell peppers, garlic and zucchini that you can add to the sauces. This is to add more taste and flavor to the existing sauces.

Bon appétit!

About The Author
Samyuktha Anbunathan is a freelance writer specializing in articles on Chennai City information. Please visit the website to get all possible information about Chennai Shopping & more.

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Long Live The Pasta Salad

By Wallace Kirby 

Photo: iowagirleats.com

Pasta has been around for years and years and has found its way into many of the popular dishes that we now know as comfort food. What would lasagna or ravioli or even spaghetti be without our friendly neighborhood pasta. This is where it is normally found and in all honesty, it will probably hold this title for may years to come. But there is another way to enjoy pasta. A must more sublime and ingenious way, and a way more healthier to boot. What is that way you ask? Via pasta salad is my answer. If you are not yet a fan of this great form of pasta I hope to convince you of it. Let the journey begin...
How many times have we had a nice Italian dish of pasta and felt bloated and tired afterwords? This is a very common reaction to taking in all those carbs and proteins and fats during that special holiday meal or family function. Wouldn't it be nice if there was a way to have that fantastic same pasta taste but in a much healthier format? There is...via the pasta salad.
In a pasta salad there is pasta to be sure, but notice the second part of the term. That's right, salad. When you think of salad you think of lettuce and broccoli and tomato and celery. Perhaps some olives and pickles to top it off. When compared to meats and dairy and fats which is healthier for your body? You only need to check out any diet plan or calorie chart to figure that out. The body loves the roughage and high water content of vegetables, and they are readily available in the great combination that is known as the pasta salad.
Let's not stop here. We can add pasta and veggies to be sure, but there are so many other ways to top off the great pasta salad and make it all that more special. If you want to go the low calorie route there is always balsamic vinegar or perhaps a few squeezes of lemon to make it special. If you have had a hard workout or tough day you can kick it up a notch by mixing in some mayo or a heavy cream sauce. The pasta salad is your friend and is there to make you happy. You only need to ask.
There is so much I can write about in regards to the healthy pasta salad I'm afraid that I don't have time in this article. Come on over to my website for more details...

If you would like to learn more about the Healthy Pasta Salad I would love to introduce you to my website at HealthyPastaSalad.net I will go into much greater detail on this subject to help you gain better understanding. See you there!
Author: Wallace Kirby
Healthy Pasta Salad

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Organic Vegan Raw Spaghetti

By Molly A Brock 

Photo: blog.fatfreevegan.com

Did you know it is possible to make healthy comfort food? Spaghetti has always been one of my favorite meals to prepare for dinner or lunch, and I am so excited to share with you a recipe that will satisfy your hunger for a tasty and complete meal! Organic raw vegetables and fruits add numerous vitamins and minerals into the diet, which provide lasting energy to keep you going throughout your day.
I recently discovered a kitchen tool called a spiral slicer. This manual hand turn crank device is actually quite fun to use, and once you practice a couple of times it is super easy to make raw noodles from several different types of vegetables. I purchased my spiral slicer online for around twenty dollars and have found it to be very durable throughout the past few years I've used it. My family and I have really enjoyed using this creative kitchen device. Its durability has also proven to be cost efficient. My favorite vegetables to spiral slice into raw pasta noodles are zucchini and yellow squash because they have a slightly neutral flavor that easily absorb flavors from other added ingredients, herbs, and spices when combined together. If you do not have a spiral slicer, you may use a cheese grater to create a shredded noodle that is also enjoyable to prepare.
You will need the following ingredients and items on hand to complete the preparation of this recipe.
Spiral vegetable slicer or cheese grater.
Food processor.
Two large evenly round organic zucchini or yellow squash.
Ten sun-dried tomatoes soaked for twenty minutes until soft.
Half cup organic pine nuts.
Four medium organic tomatoes.
Four organic basil leaves.
One clove organic garlic.
One tablespoon fresh chopped organic oregano.
One teaspoon sea salt.
One teaspoon organic freshly cracked black pepper.
Half teaspoon organic chili powder.
Half cup organic extra virgin olive oil.
One cup purified water.
Once you have all your ingredients, you may begin the preparation of this delicious meal. First, use the spiral slicer to make spiral pasta noodles from the zucchini or yellow squash and set aside. Next, place the remaining ingredients, except pine nuts, into your food processor. Pulse until smooth, but slightly chunky. Be sure not to over process, unless you desire a completely liquified sauce. I prefer a slightly chunky texture in my spaghetti sauces, as I find it adds to the enjoyment of all the distinct flavors in this gourmet meal. Then, place desired amount of zucchini or yellow squash noodle pasta into separate serving bowls. Now, pour the processed sauce over the servings of noodles. Finally, sprinkle the raw organic pine nuts on top of each bowl. The pine nuts add delicious flavor and make a beautiful and edible garnish. Now you can satisfy even the biggest of appetites as you enjoy devouring this tasty and healthy recipe! Making healthy dietary choices has never been this easy before, and it starts with one healthy choice! I love preparing delectable organic raw vegan meals for people, and I know you will too! Now you can create a whole new experience in your kitchen, and even enroll children in the process as well. Kids have so much fun knowing they are helping make this delicious meal the entire family will love!

Visit http://rawesomeway.com/ for more information on organic raw vegan foods and raw kitchen product reviews!

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Cooking Pasta Made Easy

By Dragutin Filipcic 

Photo: allwomenstalk.com

Now that we have covered some of the more time-consuming aspects of pasta, like making pasta from scratch, let's move on to more familiar territory. Have you ever noticed how big the pasta aisle at the super market is? It's because pasta is a quick meal that can be tailored to fit any tastes, no matter how sophisticated or how picky. Dry pasta can be used to make hot or cold meals. It stores well and doesn't lose its flavor. There are even some excellent jarred sauces that make preparation even quicker. The following dishes use dry pasta and some prepackaged ingredients for the sake of expediency.
Baked pasta dishes are great for a crowd or for leftovers the next day. Dinner that can also feed everyone lunch the next day? Perfect! This version of baked ziti uses store-bought pesto, but this can easily be made fresh if you prefer.
Baked Ziti
1 package Hot Italian Sausages, casings removed
4 cloves Garlic, diced
1 large White Onion, diced
1/2 of a package Pesto, the kind found in the refrigerated section works well here
1 28 ounce can Tomatoes, diced and peeled
1 package Frozen Chopped Spinach, thawed and drained
8 ounces Mozzarella cheese diced into cubes
1 cup Parmesan Cheese, Grated
3 cups cooked Ziti or Penne Pasta
Method:
Pre-heat oven to 350 degrees. Grease a 9 by 13 inch Pyrex pan.
Sauté sausage, garlic and onions until slightly browned. Add Pesto and diced tomatoes. Allow this mixture to simmer on low for 30 to 40 minutes.
In a bowl combine, spinach, mozzarella and Parmesan cheeses. Add the Ziti to the spinach mixture. Combine Ziti and tomato mixture. Mix thoroughly and pour into greased pan. Cover with foil and bake Ziti mixture for 30-40 minutes or until the cheese is melted and the top is slightly browned.
The spinach and sausage in this dish make it extremely tasty, and the cheese gives it a satisfying creaminess.
An Easier Pasta Dish
For an even easier dish cook the Ziti or Penne and let it cool slightly. To this add your choice of chopped olives, chopped pepperoni, cubed mozzarella and chopped roasted red peppers (these can be found jarred in the pickle section of your supermarket). Dress this with Italian dressing. Allow to sit 30 minutes before serving. This is a great dish to serve on hot days or as a side dish. It can be modified a million different ways by adding fresh produce or different kinds of cheese.
A good place to find easy pasta dishes is on the box of dry pasta itself. Depending on the type of noodle you will find hundreds of recipes this way.

You will find more on Making pasta site.

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