Pasta!: Our Best Recipes from Fettucine Alfredo & Pasta Primavera to Sesame Noodles & Baked Ziti (Good Housekeeping Cookbooks)
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On the menu: everybody's favorite meal, deliciously prepared by the Good Housekeeping food pros, whose recipes are always triple-tested to perfection. Open this cookbook, with its stay-open hidden spiral, and you'll find 100 mouthwatering ways to cook noodles that go way beyond spaghetti and meatballs! One look at the appealing color photographs will make you hungry to sample every dish, whether the pasta's in a soup or salad; combined with meat, poultry, or vegetables; baked in an oven, or topped with cheese.
Dig into Pesto Ravioli and Peas, Orzo with Shrimp and Feta, Hearty Vietnamese Noodle Soup, or Eastern European Pierogis—tasty dumplings made with caramelized onions. Plus: the best cooking techniques and useful descriptions of every pasta shape and size.
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Retail EPUB, includes TOC/chapters
spaghetti, watery lasagna, sauce that pools in the bottom of the bowl instead of clinging to the noodles as it should—can easily be avoided by following a few simple guidelines: • For best taste and texture, look for pasta, either Italian or American, made from durum wheat or semolina flour. Choose pasta packaged in cardboard boxes and resist the urge to transfer it from the original box to a clear decorative container. The cardboard keeps out light, which can destroy riboflavin, an important
return to saucepot. Add broth mixture, cheese, and ham, and toss well to coat. EACH SERVING: ABOUT 640 CALORIES | 31G PROTEIN | 92G CARBOHYDRATE | 20G TOTAL FAT (8G SATURATED) | 11G FIBER | 48 MG CHOLESTEROL | 1,290 MG SODIUM RADIATORE WITH ARUGULA, TOMATOES, AND PANCETTA Here’s a BLT Italian-style—pasta replaces the bread, arugula replaces the lettuce, and pancetta replaces the bacon. So easy, so good. TOTAL TIME: 15 MINUTES MAKES: 4 MAIN-DISH SERVINGS 1 PACKAGE (16 OUNCES)
thickened and boils. Reduce heat and simmer, stirring frequently, about 5 minutes. Stir in 1½ cups Parmesan and salt. Remove from heat. 2 Meanwhile, in 12-quart saucepot, cook pasta as label directs; drain. Return rigatoni to saucepot. 3 Preheat oven to 350°F. Pour cheese sauce over rigatoni in saucepot, stirring to combine. Stir in peas, tomatoes with their juice, and basil. Spoon pasta mixture into two shallow 3½- to 4-quart casseroles or two 13" by 9" baking dishes. 4 In small saucepan,
CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED CUP GRATED PARMESAN CHEESE 1 Heat large saucepot of salted water to boiling over high heat. Add pasta and potatoes; heat to boiling. Cook 2 minutes; add green beans and cook 6 minutes longer or until pasta and vegetables are tender. Drain well. 2 Meanwhile, from lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice. 3 In small bowl, with wire whisk or fork, mix lemon peel, lemon juice, broth, oil, mustard, pepper, anchovies, and
until vegetables are very tender, about 20 minutes. Add garlic; cook, stirring, 2 minutes. 2 Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer 15 minutes. Remove lid and simmer until sauce has thickened slightly, about 20 minutes longer. Discard bay leaf. EACH ½ CUP: ABOUT 60 CALORIES | 2G PROTEIN | 10G CARBOHYDRATE | 2G TOTAL FAT (0G SATURATED) | 2G FIBER | 0MG