Noodlescopastafresca Recipes

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PASTA FRESCA



Pasta Fresca image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 31m

Yield 8 Servings

Number Of Ingredients 14

1/2 cup olive oil
12 cloves garlic, minced
4 large shallots, or 2 small onions, diced
1 cup walnut pieces, or pine nuts
2 cups lightly packed fresh basil, coarsely chopped
12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
1 cup Kalamata olives, pitted and coarsely sliced
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
2 cups yellow cherry tomatoes, whole
8 servings of fresh or dried pasta, any style or flavor
1 loaf rustic country-style or sourdough bread
4 ounces Parmigiano-Reggiano, grated just before serving

Steps:

  • Assign 1 guest to pit the olives and another to dice the tomatoes.
  • Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
  • At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
  • Add the basil and stir for 30 seconds (to release their flavors).
  • Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
  • While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
  • Warm the second loaf of bread in a preheated 325 degrees F oven.
  • Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
  • Serve with Parmesan. Don't forget the bread in the oven!

NOODLES & CO. PASTA FRESCA



Noodles & Co. Pasta Fresca image

Pasta Fresca from Noodles & Co. Balsamic, white wine and roasted garlic-sautéed penne pasta with baby spinach, fresh tomato and red onion. Topped with parsley and parmesan or feta cheese

Provided by Chef Jerrysbear2

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Steps:

  • Sauté Instructions:
  • In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
  • Sear noodles, stirring occasionally until steaming hot.
  • Add: baby fresh spinach, 1 oz. fresca sauce.
  • Toss to combine, serve with freshly shaved parmesan cheese.
  • FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

NOODLES ALFREDO



Noodles Alfredo image

A great, fast, and easy side dish for any meat.

Provided by WILDFLOWER12

Categories     Side Dish

Yield 5

Number Of Ingredients 7

1 (8 ounce) package wide egg noodles
½ cup butter
½ cup heavy whipping cream
1 cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon salt
ground black pepper to taste

Steps:

  • Cook noodles according to package directions.
  • Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
  • Drain pasta. Toss with sauce to coat.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 33.4 g, Cholesterol 133.1 mg, Fat 33.8 g, Fiber 1.6 g, Protein 13.2 g, SaturatedFat 20.4 g, Sodium 511.4 mg, Sugar 1 g

NOODLES ROMANOFF



Noodles Romanoff image

A creamy family favorite. Very good with meat loaf.

Provided by Carolyn

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package egg noodles
2 cups sour cream
½ cup grated Parmesan cheese, divided
1 tablespoon chopped fresh chives
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
  • Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 363 calories, Carbohydrate 27.1 g, Cholesterol 78.3 mg, Fat 24.2 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 14.3 g, Sodium 393.8 mg, Sugar 0.6 g

NOODLES ROMANOFF



Noodles Romanoff image

Back in the late 60's and early 70's, Betty Crocker sold a boxed noodles romanoff that I absolutely loved! When they quit making it, I set about the task of duplicating the recipe. I remember my mom telling me as a kid that the BC version was full of sour cream and garlic. With that memory as my guide, and after many tries, I came up with a blend that I thought tasted the closest and have been using it ever since. Before posting, I reviewed the existing noodles romanoff recipes on 'zaar and didn't see one quite like mine, but I did see that many others also loved the Betty Crocker version. I hope this lives up to their memory as much as it did to mine.

Provided by Global3

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

4 -6 ounces noodles (not too wide)
2 tablespoons butter
2 garlic cloves, minced (more if you love garlic like I do!!)
1 teaspoon salt
1 dash Worcestershire sauce
2 ounces cream cheese, cubed and softened
2 ounces heavy cream (milk will work, but yields a thinner sauce)
2 ounces sharp cheddar cheese, grated
2 tablespoons sour cream
1 dash paprika

Steps:

  • Prepare noodles as directed on package.
  • While noodles are cooking, melt the butter in a sauce pan over low heat.
  • Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
  • Add the worcestershire sauce and salt.
  • Stir in the cream cheese, stirring until everything is well blended.
  • Stir in the heavy cream (or milk) until smooth.
  • Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
  • Stir in the sour cream and add the dash of paprika.
  • Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

NOODLES ROMANOFF RECIPE - (3.7/5)



Noodles Romanoff Recipe - (3.7/5) image

Provided by smclane

Number Of Ingredients 8

6-ounces medium egg noodles, uncooked
salt to taste
1/4 cup sour cream
1/4 cup half-and-half
2 tablespoons butter
1/4 cup Kraft macaroni and cheese topping
1/8 teaspoon onion powder, optional
1/8 teaspoon garlic powder, optional

Steps:

  • Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

CHICKEN ALFREDO WITH FETTUCCINI NOODLES



Chicken Alfredo with Fettuccini Noodles image

This is my favorite recipe! It features the great taste of Alfredo sauce with ricotta cheese in it. Hope you enjoy!

Provided by Gregory Huey

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 8

Number Of Ingredients 7

1 pound fettuccini pasta
1 ½ cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
  • In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

Nutrition Facts : Calories 1014.3 calories, Carbohydrate 46.8 g, Cholesterol 271.9 mg, Fat 75.9 g, Fiber 1.9 g, Protein 38.7 g, SaturatedFat 47 g, Sodium 845.3 mg, Sugar 2.4 g

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