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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little bit of the pasta cooking water to ricotta, and you’ve got an instant sauce. ACTIVE TIME: 10 MINUTES · TOTAL TIME: 20 MINUTES MAKES: 4 MAIN-DISH SERVINGS 12 OUNCES FUSILLI OR CORKSCREW PASTA 1 CUP PART-SKIM RICOTTA CHEESE 1 TABLESPOON FRESH OREGANO LEAVES, CHOPPED ¼ CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS MORE FOR SERVING ¼ CUP PACKED FRESH BASIL LEAVES, CHOPPED 1 PINT GRAPE TOMATOES 1 In large saucepot begin cooking pasta as label directs. 2 Meanwhile, in small
GRATED PARMESAN CHEESE, PLUS ADDITIONAL FOR GARNISH 1 Heat large covered saucepot of salted water to boiling on high. Meanwhile, trim tough stem ends from broccoli rabe and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander, leaving water in pot on stove. Rinse broccoli rabe with cold water and drain again. 2 Return broccoli rabe cooking water to
as label directs. Drain well, reserving ½ cup pasta cooking water. Return the pasta to saucepot. 2 Meanwhile, in 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. Transfer bacon to paper towels to drain. 3 Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon minced garlic, and cook 1 minute, stirring. Stir in
CHOLESTEROL | 1,055MG SODIUM BOW TIES WITH TOMATOES, HERBS, AND LEMON A quick toss with hot pasta is the only “cooking” this sauce needs. Make it in summer when ripe tomatoes and basil are at their best. ACTIVE TIME: 15 MINUTES · TOTAL TIME: 20 MINUTES PLUS STANDING MAKES: 4 MAIN-DISH SERVINGS 2 POUNDS RIPE TOMATOES (6 MEDIUM), CHOPPED ¼ CUP LOOSELY PACKED FRESH MINT LEAVES, CHOPPED ¼ CUP LOOSELY PACKED FRESH BASIL LEAVES, CHOPPED 1 GARLIC CLOVE, CRUSHED WITH GARLIC PRESS 1
SOY SAUCE ½ TEASPOON CORNSTARCH 3 TEASPOONS VEGETABLE OIL 1 PACKAGE (10 OUNCES) SLICED MUSHROOMS 1 TABLESPOON GRATED, PEELED FRESH GINGER (SEE TIP) 1 PACKAGE (10 OUNCES) SHREDDED CARROTS 3 SMALL ZUCCHINI (ABOUT 6 OUNCES EACH), EACH CUT LENGTHWISE IN HALF, THEN CUT CROSSWISE INTO ¼-INCH-THICK SLICES 3 GREEN ONIONS, CUT INTO 1-INCH PIECES 1 CUP REDUCED-SODIUM CHICKEN BROTH 2 TABLESPOONS SEASONED RICE VINEGAR 1 In large saucepot, cook lo mein noodles as label directs but do