SHRIMP PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 581 calories, FatContent 32g fat (6g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 49g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 24g protein.
PORK AND PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
“A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings.” Janice Kennedy - Sayville, New York
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
Nutrition Facts : Calories 389 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat
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QUICK AND EASY PASTA SALAD - INSPIRED TASTE
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Reviews 4.9
Total Time 20 minutes
Cuisine American
Calories 363 per serving
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
SHRIMP PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 581 calories per serving
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
PORK AND PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 389 calories per serving
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
QUICK AND EASY PASTA SALAD - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 20 minutes
Cuisine American
Calories 363 per serving
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
SALTY, SPICY & BRIGHT BRUSSELS SPROUTS PASTA RECIPE - PUREWOW
From purewow.com
Reviews 5.0
Total Time 30 minutes
Calories 593 calories per serving
- 1. Bring a large pot of generously salted water to a boil. 2. Meanwhile, chop the Brussels sprouts into ribbons. Transfer the shredded sprouts to a bowl and set aside. Slice the garlic and the shallot, if using, into half-moons. 3. When the pasta water is boiling, add the orecchiette and cook according to the package instructions until the pasta is al dente. 4. While the pasta is cooking, in a large skillet over medium heat, warm the olive oil and melt the butter. Add the garlic and shallot and saut� until fragrant, about 1 minute. Add the Brussels sprouts and stir to combine. Season to taste with salt. Cover the pan with a lid and cook for about 5 minutes. 5. Remove the lid and stir the vegetables?you should see some browning and the Brussels sprouts should be bright green and just tender. Reduce the heat to low, add the lemon zest and red pepper flakes, stir and cook until the pasta is done, about 4 minutes more. 6. When the pasta is done, use a strainer or slotted spoon to transfer it directly into the pan with the vegetables. (Reserve the pasta water.) Stir to combine, then add � cup of the grated Romano and � cup or so of the pasta cooking water. Stir briskly, adding more of the Romano and loosening with more pasta water as needed, up to � cup, until the pasta is loose and saucy. 7. Taste and adjust the seasoning with more lemon zest, red pepper flakes or Romano. Top with a bit more Romano before serving. Note: The sauce for this recipe works best if the Romano is grated with the pointy part of a box grater, so that you end up with crumbly pieces of cheese. However, if you've bought your Romano already grated, that will work fine too.
SHRIMP PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 581 calories per serving
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
PORK AND PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 389 calories per serving
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
QUICK AND EASY PASTA SALAD - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 20 minutes
Cuisine American
Calories 363 per serving
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
SALTY, SPICY & BRIGHT BRUSSELS SPROUTS PASTA RECIPE - PUREWOW
From purewow.com
Reviews 5.0
Total Time 30 minutes
Calories 593 calories per serving
- 1. Bring a large pot of generously salted water to a boil. 2. Meanwhile, chop the Brussels sprouts into ribbons. Transfer the shredded sprouts to a bowl and set aside. Slice the garlic and the shallot, if using, into half-moons. 3. When the pasta water is boiling, add the orecchiette and cook according to the package instructions until the pasta is al dente. 4. While the pasta is cooking, in a large skillet over medium heat, warm the olive oil and melt the butter. Add the garlic and shallot and saut� until fragrant, about 1 minute. Add the Brussels sprouts and stir to combine. Season to taste with salt. Cover the pan with a lid and cook for about 5 minutes. 5. Remove the lid and stir the vegetables?you should see some browning and the Brussels sprouts should be bright green and just tender. Reduce the heat to low, add the lemon zest and red pepper flakes, stir and cook until the pasta is done, about 4 minutes more. 6. When the pasta is done, use a strainer or slotted spoon to transfer it directly into the pan with the vegetables. (Reserve the pasta water.) Stir to combine, then add � cup of the grated Romano and � cup or so of the pasta cooking water. Stir briskly, adding more of the Romano and loosening with more pasta water as needed, up to � cup, until the pasta is loose and saucy. 7. Taste and adjust the seasoning with more lemon zest, red pepper flakes or Romano. Top with a bit more Romano before serving. Note: The sauce for this recipe works best if the Romano is grated with the pointy part of a box grater, so that you end up with crumbly pieces of cheese. However, if you've bought your Romano already grated, that will work fine too.
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