College Pasta Recipes

COLLEGIATE TAILGATE PASTA SALADS

Collegiate Tailgate Pasta Salads image

Take this to your tailgate party for a game day touchdown!

Provided by Carey | World of Pastabilities

Time 22m

Yield 8

Number Of Ingredients 6

Ingredients

1 cucumber
1 orange pepper (Note: substitute pepper colors to match your team colors!)
1 green pepper (or coordinating color for your team!)
1 red onion
Red wine vinegar
Olive or vegetable oil

Steps:

Vinaigrette: Combine seasoning packet, ½ cup red wine vinegar, and ¼ cup olive or vegetable oil in glass bowl. Heat in microwave, stirring occasionally, until packet is dissolved, about 1 ½ minutes. Set aside to cool.
Pasta: Cook pasta 6-8 minutes in GENTLY boiling water (salt optional). To achieve your school colors, food coloring was used, please note that the water may become slightly colored. Drain pasta in colander, rinse with cold water.
Add Fresh Additions: Peel, seed, and dice cucumber, chop ½ orange and ½ green pepper, chop ½ red onion.
Gently Toss: Pasta, vinaigrette, and veggies. Refrigerate until ready to serve. Easy to make a day ahead, just toss again before serving.

BELGIAN SPAGHETTI, STUDENT STYLE

Belgian Spaghetti, Student Style image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner - and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.

Provided by Belgophile

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
2 onions, chopped
1/2 red bell pepper, chopped
1/4 lb white mushroom, sliced
1 carrot, peeled and diced
3 garlic cloves, minced
1 lb ground beef
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon red pepper flakes
1 tablespoon fresh parsley, minced
1 (14 ounce) can peeled plum tomatoes, chopped
1/2 cup dry red wine
2 tablespoons tomato paste
salt and pepper
1 lb thin spaghetti
Tabasco sauce (optional)
3/4 cup grated gruyere cheese

Steps:

Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.
Add remaining garlic. Add Tasbasco sauce, if desired.
Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.

Nutrition Facts : Calories 941.8, Fat 36.8, SaturatedFat 12.3, Cholesterol 99.4, Sodium 237.6, Carbohydrate 93.7, Fiber 3.7, Sugar 9.2, Protein 53

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