Onelite Free Recipes Blog

Ingredients

1 pound fettuccine, tagliatelle or trenette pasta noodles 3/4 cup virgin olive oil 12 cloves fresh garlic 1 medium white onion 6 medium Idaho potatoes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cube butter or margarine 1 pound fresh string beans 1?1/2 cups grated Parmesan cheese(good quality)

Method

Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted water till tender. Do not over?cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes. In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp.

Meanwhile, cook pasta noodles in salted water with 1 tablespoon olive oil. Cook al dente. Drain Pasta, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve with extra parmesan cheese and french bread. Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat.

Another real Italian Pasta recipe

Ingredients

2 lbs. rigatoni 1/4 cup pancetta, very thinly sliced (if you can’t find pancetta, use regular bacon) 2?1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference) 1 onion, chopped 1 carrot, chopped 8 Ounce mixed mushrooms, sliced (variety your preference) 3 tbsp. julienne basil 3 tbsp. chopped parsley 3 lbs. ricotta 1/2 cup heavy cream 1 cup chicken stock 2 cups grated provolone cheese 1?1/2 cups crumbled Gorgonzola cheese (or blue cheese) 1 28?oz can Italian plum tomatoes, drained and chopped 1?1/2 cups grated pecorino Romano cheese (or Parmesan)

Method

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook pancetta (or bacon) in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside.

Preheat oven to 400 degree F. Spray a large baking pan well with cooking spray.

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well. Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

This is the real way Italians make there Asparagus Pasta.

Ingredients

3 cloves garlic, minced 1/4 to 1/2 cup olive oil (do not substitute) 1 cup chopped or sliced asparagus (use only the tender half or (tips asparagus can be substituted with broccoli, string beans (green beans) or zucchini) 1/8 cup chopped onion (red or yellow) 1/4 to 1/2 cup fresh basil, finely chopped 8 ounces pasta noodles of your choice grated Parmesan cheese

Method

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:

Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions

Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with Parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl. Serve with French bread and have additional parmesan cheese available at the table.

Ingredients

1 Lb. Bay Scallops (small) 1/2 Lb. Fettuccine Pasta 1/2 Lb. Frozen Green Beans 2 Lemons 5 Tbsp. Butter

Directions

Cook Fettuccine Pasta as directed on package. Add the Frozen Green Beans to the boiling pasta 2 minutes before draining Pasta.

In a large frying pan, saute Bay Scallops in 1 Tbsp. of the Butter, over medium heat, stirring frequently, until opaque, about 5 minutes.

Pour Bay Scallops into serving dish. Add Drained Fettuccine and Green Beans. Add juice from the 2 Lemons and the remaining 4 Tbs. of Butter. Add Salt and Pepper to taste and toss.

Ingredients

1/2 Lb. Fettuccine 2 Tbsp. Butter 1 Lemon 1 Cup Milk or Cream 1/4 Cup Fresh Parsley, chopped

Directions

Cook Fettuccine Pasta as directed on package.

In a small frying pan, saute Butter. Add juice from Lemon and Milk. Saute and stir for about 1 minute. Place in serving dish. Toss in Fettuccine and parsley.