Cooking

5 of the most delicious recipes with pasta

Pin
Send
Share
Send
Send


Even a seemingly unpretentious dish can turn out to be a real delicacy if you cook it according to the original recipe, from high-quality products, but with feeling, really, the arrangement.

Chicken fillet paste

Take:

  • 500 g pasta bows,
  • 500 g chicken fillet,
  • 3 tomatoes,
  • 3 sweet peppers,
  • 200 g cream or sour cream,
  • 2 cloves of garlic,
  • parsley and basil,
  • 2 tbsp. l olive oil,
  • salt, pepper to taste.

Cut chicken breast, salt and pepper and leave for 15 minutes. Tomatoes, scalded with boiling water, peeled, cut into cubes with peppers.

Chop the garlic and fry in a thick-walled pan in olive oil, remove the garlic after making it golden brown and put the chicken breast into the butter. Fry it over high heat for 6 minutes, add chopped vegetables and simmer all together for another 10 minutes.

Meanwhile, boil the pasta to the state of "al dente", drain the water. Add cream (or sour cream) to stewed breast and vegetables, warm the mixture. Put in her pasta, mix. Decorate with chopped greens.

Broccoli Pasta

Take:

  • 175 grams of pasta in the form of large tubes,
  • 250 g broccoli
  • 3 tbsp. l olive oil,
  • 100 g pitted olives,
  • 50 g of hard cheese
  • 1 clove garlic,
  • salt to taste

Fry a clove of garlic in oil, remove it, add blanched top broccoli florets and fry for five minutes over medium heat. Add chopped olives and boiled pasta, heat everything together.

Putting in plates, decorate with grated cheese on large plates.

Pasta with mushroom sauce

 

Take:

  • 200 g of champignons,
  • 250 g fetuchini,
  • 1 clove garlic,
  • 2 tbsp. l olive oil,
  • 50 g butter,
  • 50 g grated parmesan,
  • 100 g of white dry wine,
  • salt, pepper to taste.

Heat the olive oil in the pan, add the garlic and allow it to brown. Remove the garlic, add the sliced ​​mushrooms and fry them. Reduce heat, pour in wine, let it evaporate and cook for another 5 minutes.

Boil the pasta in plenty of salted water, drain the water. Add to fettuccine cooked mushroom sauce, butter and grated cheese.

Pasta in a fleet

 

Take:

  • 500 g of pork and ground beef,
  • 400 g pasta,
  • 1 onion,
  • vegetable oil,
  • 1 tbsp. l ready tomato sauce,
  • parsley,
  • salt and pepper to taste.

Preheat pan with vegetable oil, lay out minced meat, fry over medium heat. When the meat begins to brown, add the finely chopped onions. Salt and pepper. Simmer another 10 minutes, add tomato sauce at the end.

Boil the pasta until cooked in salted water. Put in meat sauce, mix well. Sprinkle with chopped parsley.

Salami horns in tomato sauce

 

Take:

  • 200 g salami,
  • 5 handfuls of pasta,
  • 1 can of canned tomatoes
  • 1 clove garlic,
  • salt and black pepper to taste.

Salami cut into strips, finely chop the garlic. Pour olive oil on a hot skillet, toss salami and garlic, fry for two minutes. Add tomatoes and simmer, stirring, until the sauce thickens. Add pepper, salt.

Cook the pasta according to the instructions on the package, fold it in a colander and put it in a frying pan. Stir, serve, sprinkle with parmesan.

Pin
Send
Share
Send
Send