Pasta With Sand Recipes
SAND PASTA--JUST FOR KIDS
This sounds very strange but is quite good and the kids get a laugh out of the name. I even like it. I have listed the ingredients as best I could. I usually add everything to the pan in the amounts that I like, but I needed measurements, so this is what I came up with. You may add more or less of each.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cook the spaghetti and while cooking prepare the rest.
- Put the olive oil in a fry pan.
- Add the bread crumbs and rest of ingredients.
- Mix well; should look like wet sand--if not add a little more of whatever you think you need to make it look like that.
- Toss the warm sand with the pasta.
- Sprinkle with cheese.
Nutrition Facts : Calories 963.2, Fat 37.8, SaturatedFat 7.4, Cholesterol 10, Sodium 2266, Carbohydrate 125.9, Fiber 8.5, Sugar 7.8, Protein 29
SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES
This recipe for Squid Ink Pasta with Shrimp & Cherry Tomatoes only looks fancy. It's easy to make in under 30 minutes and the flavor is delicious!
Provided by Platings and Pairings
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
- Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
- While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
- Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
- Garnish with remaining basil and serve.
Nutrition Facts : Calories 570 kcal, Carbohydrate 72 g, Protein 35 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 315 mg, Sodium 1087 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PASTA WITH SAND
Make and share this Pasta with Sand recipe from Food.com.
Provided by paula giles
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to directions on pkg.
- Sautee garlic in oil.
- Add red pepper flakes,salt, and bread crumbs/mix well.
- Add to cooked and drained pasta.
- Sprinkle with plenty of parmesean cheese.
SPAGHETTI WITH CANNED CLAMS
Steps:
- Drain the chopped clams reserving the clam juice and set aside. You will yield about 1 1/2 cups clam juice.
- Bring a pot of water to a boil and cook the pasta to al dente(one to two minutes under time recommended in package). Reserve about 1/2 cup of the pasta water right before you drain the pasta in case you need it for the sauce.
- In a large skillet, heat the butter and a few tablespoons olive oil to medium. Add the garlic and crushed red pepper if using. (See Note) Cook for four to five minutes or until the garlic slices start to turn golden.
- Add the wine, turn the heat up to medium high and allow one to two minutes for the alcohol to cook off. Add the clam juice (Not the chopped clams), the lemon juice and season with salt and pepper. Once the liquid starts boiling reduce the heat to medium. Check your pasta. Reserve your pasta water and drain. If your clam sauce is done and your pasta is not, turn off the heat until your pasta is ready.
- When the pasta is done, drain and add to the skillet with the clam sauce. Add the chopped clams and chopped parsley and toss. It will seem like a lot of sauce but it will thicken and be absorbed by the pasta over time. You shouldn't need more liquid but if you feel it needs it, add some of the pasta water a little at a time. I like to add extra drizzles of olive oil before serving. Taste and adjust according to your liking for more salt and/or lemon juice. Plate and serve.
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PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
PASTA WITH GARLIC AND OLIVES RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Meanwhile, heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
- Using tongs, transfer pasta to pot with sauce and add butter and ½ cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
CREAMY LEMON SHRIMP PASTA - SPRINKLES AND SPROUTS
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5/5
- Whilst the water is coming to a boil, heat the 2 tablespoons of the olive oil in a large heavy-based skillet/frying pan.
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From gritsandpinecones.com
Estimated Reading Time 7 mins
- Cook the pasta according to the instructions on the package to the al dente stage. Before draining the pasta, reserve one and one-half cups of the water and set aside. Drain the pasta.
- While the pasta is cooking, add the butter to a large non-stick skillet over medium heat. When the butter has melted, add the onion and sauté for about four minutes or until the onion is soft and translucent. Add the garlic and cook for an additional 30 seconds.
- Then, add the cream and one cup of the pasta water and stir to combine. Add the parmesan cheese and ranch dressing and stir until the cheese has melted. Turn the heat down to low and simmer uncovered for two-three minutes or until the sauce has thickened slightly.
- Add the pasta and stir to combine. Let the pasta cook in the sauce for two minutes. Add the chicken and cook for one-two minutes.
PASTA WITH SAUSAGE AND PEPPERS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Add olive oil to a large skillet and heat over medium-high heat. Cut the sausage links into 1/2-inch slices, cutting slightly on the diagonal. Add to the hot skillet and cook, stirring, until the sausage begins to brown. Add the bell pepper and cook, stirring, until the peppers are tender. (*This can take longer than you expect. Don't rush it. Taste-test to be sure they are tender.) Add the sun dried tomatoes and cook briefly. Add hot pepper flakes now as well, if using.
- If there is an excess of fat in the pan, take a moment to spoon off some or all of it and discard. Add the tomato sauce, basil, some salt and freshly ground pepper. Stir to combine. Reduce heat to low and allow sauce to gently simmer until pasta is cooked.
- Add dried pasta to boiling, salted water and cook according to package directions until al dente. Drain and add to the skillet with the sauce. Cook, stirring, about 2 minutes. Taste sauce and add additional salt and freshly ground pepper, as needed.
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Estimated Reading Time 4 mins
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PASTA WITH SAND | THAILAND 1 DOLLAR MEALS
From thailand1dollarmeals.com
Cuisine AmericanCategory Lunch, Main DishServings 4Total Time 20 mins
- Cook the pasta in a pot of salted water until just tender, drain well and place in a large serving bowl.
- Before the pasta is done, heat a non stick pan with the olive oil. When the oil is hot, add and cook the garlic until fragrant, about 30 seconds, add the red pepper flakes and salt to desired preference then add the breadcrumbs and mix well ensuring the breadcrumbs are saturated with the oil, if they look a bit dry, add a tablespoon of butter at a time and mix in to get the desired consistency.
- Serve with Parmesan cheese available for topping. A green salad as a side would make this a light meal.
PASTA WITH SAUSAGE TOMATO SAUCE AND PECORINO - SEASONS AND ...
From seasonsandsuppers.ca
Estimated Reading Time 7 mins
- Cut the sausage links into 1/2-inch slices. Heat olive oil in a large skillet or pan over medium heat on the stovetop. Add the sliced sausage pieces and cook, stirring, until cooked through and well browned. While sausage is cooking, slice up your garlic, sun-dried tomatoes, roasted red peppers and basil.
- When sausage is nicely browned, add garlic and red pepper flakes, if using. Cook, stirring, for about 1 minute more or until garlic is softened. Add the hand-crushed canned tomatoes, sun-dried tomatoes and roasted red peppers and stir to combine. Add the fresh or dried herbs and a bit of salt and freshly ground pepper. Bring sauce to a boil, then reduce heat to medium low and simmer the sauce at least 10 minutes. Stir in the 1/2 Tbsp butter, if using. Reduce heat under sauce to low to keep warm until pasta is ready, if necessary.
SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA ...
From foodandwine.com
- In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
- Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
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