herbs for plain pasta
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Pasta is a great base to use for a main dinner dish or for a light lunchtime salad. One of the great things about pasta is that it comes in so many varieties. From the ultra thin angel hair pasta nest to the fun bow-tie farfalle, you can bet there's a pasta just right for any dish. Noodle type pastas are great for Italian dinner recipes. Shorter shaped pastas like farfalle, fusilli, rotini and shells are good to use cold in vegetable-based summer salads. When it comes to choosing your pasta, mix it up. Try out different varieties with a range of ingredients to find out which pasta you like best in a given scenario. You can mix and match until you find a winning combination, and here are some techniques and recipes to try along the way.
10. Marinara
Nothing beats a pasta dish made with a classic Italian marinara sauce. There are literally millions of marinara recipes, because each self-proclaimed master of the sauce has his or her own secret ingredients and techniques. The classic marinara consists of tomatoes, oregano, basil and garlic as the base. From there you can add onions, peppers and a range of meats, just to name a few extra ingredients. Every recipe has its own technique, too, like browning the meat with the spices before adding the sauce, or cooking the sauce on low heat with a covered lid for hours. Some chefs like the lid off for a thicker sauce. Some cooks will only eat the sauce the next day after it's had a full 24 hours to blend together. Whatever your technique or recipe, a great marinara sauce is guaranteed to get you kudos at dinnertime.
9. Pesto
Pesto sauce is ranked right alongside marinara as a classic Italian favorite. The combination of fresh basil, pine nuts, olive oil, garlic and parmesan cheese just can't be beat. And like marinara, the way you prepare your pesto depends on your own take on the recipe. One thing is certain: Pesto must start with olive oil, basil and garlic. You can also add lemon, capers or cilantro for a citrus kick, or crushed red pepper to give it some heat. Some pesto sauces are more like a gravy with lighter amounts of olive oil mixed into the sauce, while others are swimming in the oil. Grilled shrimp or chicken is a good addition to your pesto dish, and linguine works well as your pasta.
8. Cream Sauce
The final classic sauce of the Italian triumvirate is the cream sauce. There are many types, but alfredo (white) and vodka cream (pink) sauces are the mainstay. Neither one is very light on the calories because copious amounts of butter, heavy cream and cheese are involved. Like with marinara and pesto, you can add plenty of fresh oregano and basil to your alfredo sauce. Spinach is another addition that can spice up the classic white sauce. Onion, tomato and, yes, vodka are added to butter and cream for the pink sauce. Vodka cream sauces are more likely to have some hot spice added than the alfredo sauce. Alfredo sauce goes great with fettuccini and some grilled chicken, and the tubular penne pasta is most commonly served with vodka sauce. Serving salmon with vodka cream sauce is another favorite.
7. Asian Fusion
When many people think pasta, they think of Italian dishes. Pasta noodles are also a key ingredient of many Asian recipes as well. For a quick and easy summer pasta recipe you can eat cold, you may want to try one of these. Pick a small shaped pasta like farfalle or fusilli, and then make the pasta and chill it overnight in the fridge. The next day, combine the pasta with some sesame oil, broccoli florets, soybeans, sesame seeds and a dash of soy sauce. This is just one variation of an Asian pasta salad. You can also add chopped peanuts, peppers, snow peas, diced red onion or fresh ginger, just to name a few other ingredients. Try out some different combinations to get it just right. You can also impress your friends by serving the dish with chopsticks and a fortune cookie.
"Another family favorite that lends itself to easy variations -- tweak the taste to complement the day's main dish by your choice of herbs. You probably have all these ingredients handy in your pantry and refrigerator. I swear the kids would eat this every day if I'd make it that often. I can't personally vouch for freezing it, but I know that it reheats well in the microwave after being refrigerated. Cooking time is mainly cooking the pasta."
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
379 calories; calories from fat 21%; fat 8.8g; saturated fat 3.7g; mono fat 3.4g; poly fat 0.5g; protein 14.6g; carbohydrates 61.9g; fiber 3.8g; cholesterol 11mg; iron 3.3mg; sodium 313mg; calcium 69mg.
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