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Cooking, Recipe and Food Blog

Ham Corn and Capsicum Pasta

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Ham corn and capsicum pasta is a yummy dish which can be served like a salad or as a warm main dish. You can use leftover ham or other meats for it too. Chili flakes can give it a touch of spice if preferred.

 

Serves 4

Ingredients:

3 slices ham off the bone

400g spiral pasta

50g baby rocket leaves

1 red capsicum, sliced

300g can corn kernels, drained

1/4 cup finely grated parmesan

1 1/2 tablespoons olive oil

3 teaspoons red wine vinegar

1 teaspoon Italian seasoning

 

Cook the pasta in a pot of salted boiling water according to packet instructions or until it is al dente. Drain and set aside.

Combine the Italian seasoning, olive oil and red wine vinegar in a small bowl. Whisk until well combined. Season it with salt and pepper.

Place the pasta in a large bowl. Add the corn, capsicum, rocket, Parmesan and red wine vinegar and olive oil mixture. Gently toss to combine all the ingredients. Adjust the taste with salt and pepper if desired. Serve warm, at room temperature or cold.

 

Image from  [F]oxymoron

Sun-dried Tomato Pasta

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Sun-dried tomato pasta is a yummy meatless dish that you can enjoy for lunch or dinner.  Toss in some grilled chicken or other vegetables if desired. You may also add chili flakes if you want a spicier dish.

 

Serves 2-3

Ingredients:

1/2 cup olive oil

1 1/2 garlic heads, finely chopped

500g sun-dried tomatoes in oil, chopped

12 pieces anchovy stuffed green olives, sliced

10 pcs button mushrooms, chopped finely

100g capers in vinegar, drained

1 cup tomato paste

1/2 cup loosely packed basil leaves, chopped

200g angel hair pasta

Freshly grated Parmesan cheese for serving

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside. You may drizzle it with some olive oil and toss to avoid sticking.

Heat half of the oil in a medium sized saucepan over medium heat. Sauté the garlic for three minutes or until it is golden brown. Add the sun-dried tomatoes, olives, mushrooms and capers. Cook it for another two minutes.

Place the tomato paste in the pan and let it cook for 10-15 minutes. Add the rest of the oil and the basil leaves. Mix well and season it with salt and pepper to taste. Toss in the cooked pasta. Transfer it to a serving plate or individual plates. Sprinkle it with freshly grated Parmesan cheese and serve immediately.

 

Photo Courtesy Of:  Waldo Jaquith

Farfalle with Broccoli

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Farfalle with broccoli is a delectable vegetable and pasta dish that you can enjoy with grilled meats. You may add some cream if desired.

 

Ingredients:

1 lb. farfalle pasta

2 heads broccoli, trimmed and cut to florets

1/4 cup extra-virgin olive oil

4 tablespoons butter

6 garlic cloves, chopped

5 anchovy fillets, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

Olive oil

 

Cook the pasta in a large pot of salted boiling water for 6-8 minutes or according to package instructions. Stir occasionally so that the pasta won’t stick together. Drain the pasta and place it in a large bowl. Drizzle it with olive oil and gently toss until the pasta is coated in oil.

Next, place the broccoli in a medium sized saucepan half-filled with water. Set the heat to high and bring it to a boil. Once the broccoli is bright green and cooked, drain it and set aside. Reserve 1 cup of water.

Heat the olive oil in a large skillet over medium heat. Melt the butter in the oil and then add the garlic, anchovies and pepper flakes. Cook it for 3-5 minutes or until the garlic is lightly browned. Add the broccoli and pasta. Season it with salt and pepper. Pour in the reserved cup of water. Gently toss until well combined. Transfer to a serving plate or individual bowls. Sprinkle with Parmesan cheese before serving.

Photo Courtesy Of:  stu_spivack

Vegetable Linguini

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This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Roasted Vegetable Pasta

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This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq