SPAGHETTI CARBONARA CHICKEN WITH SUN DRIED TOMATOES  
LINGUINE with WHITE CLAM SAUCE SPICY SHRIMP SPAGHETTI  
TUNA & ROASTED PEPPER PASTA SALAD    
OTHER CATEGORIES
APPETIZERS COOKIES

MUFFINS & SLICES
BEVERAGES DESSERTS PIES
BREADS & ROLLS ETHNIC FOODS SALADS
CAKES

HOLIDAY SPECIALS

 SAUCES & DIPS
CANDIES LOW CALORIE SOUPS
CASSEROLES MEAT VEGETABLE DISHES
Search Recipe INDEX

 

 

 

 

SPAGHETTI CARBONARA

(Serves 6 - 8)

3 cups ( 8 oz. by weight) mushrooms with stems, sliced 1/4 inch
6 Tbsp. shallots, minced finely
24 slices bacon, extra-thick, precooked, sliced into 1/2 inch strips
1/4 cup rendered bacon drippings ( preferable) or pure olive oil
2 lbs cooked spaghetti ( 1 lb dry weight), precooked HOT
4 Tbsp. pure olive oil
3 cups light bechamel sauce HOT ( recipe follows)
Freshly ground black pepper (3-4 good grindings)
2 tsp. parsley, finely chopped
4 Tbsp. Parmesan cheese, freshly grated
Salt to taste

Clean the mushrooms and slice vertically into 1/4 " slices. Peel the shallots and mince finely. Set these items aside.
Precook the extra thick bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sauteing the mushrooms and shallots or, if you prefer, use pure olive oil. Drain the bacon on paper towels, cut across the slices into 1/2" strips and set aside.
Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.
Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute' until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, black pepper, chopped parsley and salt, and blend thouroughly.
Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan chesse. Serve immediately. 

BECHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 Tbsp. butter or margarine, add 6 Tbsp. all purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to cool more than blonde. Add 3 cups of homogenized milk
(don't use skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees)

LINGUINE with WHITE CLAM SAUCE

1/2 cup olive oil (or 1/4 cup each olive oil and unsalted butter)
6 large cloves garlic, minced (more or less, according to taste)
3 tablespoons chopped fresh parsley, or 1 tablespoon dried
3 tablespoons chopped fresh oregano, or 1 tablespoon dried
6  7-1/2 ounce cans minced clams
1/2 cup dry white wine (optional)
Salt and pepper to taste
1 pound linguine
Freshly grated Parmesan cheese
Freshly grated pepper

In medium skillet, heat oil and butter over medium heat. Add garlic and sauté‚ until golden, but not browned. Add clams, clam liquids, wine, parsley, oregano, salt and pepper. Bring to a boil and simmer until liquids are reduced, about 10 minutes.
Meanwhile, cook pasta in large pot of unsalted water until slightly al dente, according to package directions. Drain; place in large serving bowl. Pour hot clam sauce over pasta and toss well. Let set until flavors blend, tossing occasionally, about 5 minutes. Serve, passing Parmesan and pepper.

TUNA & ROASTED PEPPER PASTA SALAD

This recipe is for a fantastic pasta salad that is so flavorful you may choose to serve it as a main course for six. You'll find that each portion contains about 335 calories with only 0.8 grams of saturated fat.

(Serves 6)

     
  • 2 6-oz. cans Solid White tuna in Water, well-drained and flaked
  • 1 12-oz. jar Roasted Red Peppers, drained, rinsed, and sliced (divided)
  • 1 cup Red Onion, finely chopped
  • 1/4 cup Capers, rinsed
  • 1/4 cup Non-fat Plain Yogurt
  • 1/8 cup fresh Basil, chopped
  • 1/8 cup Scallions or Green Onions, chopped
  • 1 Tbs. Olive Oil
  • 1/2 Tbs. fresh Lemon Juice
  • 1 clove Garlic, crushed
  • Salt and freshly ground Black Pepper to taste
  • 12 oz. Penne Pasta

Place a large pot of lightly salted water on the stove top over high heat to boil.
In a large bowl, combine tuna with 1 cup of red peppers, red onion, and capers.
In a blender or food processor, combine the yogurt, basil, scallions, olive oil, lemon juice, crushed garlic, and remaining 1/2 cup of the roasted red peppers. Puree the salad dressing mixture until smooth. Season with salt and pepper to taste, then stir into the tuna mixture.
Cook the Penne pasta until al dente, about 10 minutes. Drain well and rinse under cold water. Toss the cooked pasta with the tuna mixture. Serve immediately, and store leftovers in the refrigerator.

CHICKEN WITH SUN DRIED TOMATOES

(Serves 4)

1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

SPICY SHRIMP SPAGHETTI

1/4 cup olive oil or butter
1 lb. raw shrimp peeled, deveined
3/4 cup onion, chopped
3-4 cloves of garlic, crushed
3-4 tsps. Cajun seafood seasoning mix
1 16 oz. can diced undrained tomatoes
1 tsp. dried sweet basil
salt & pepper to taste
12 ozs. of dried spaghetti, cooked according to package
1 small can black olives, sliced
1 cup of grated parmesean cheese

Saute shrimp, onion, garlic & 2 tsps. Cajun seasoning in hot olive oil until shrimp is pink. Remove shrimp with a slotted spoon and keep warm. Add tomatoes & remaining seasonings to onion & garlic mixture. Bring to a boil, then turn heat down to simmer uncovered for 5 minutes. Return shrimp to pan and continue to cook for 2 minutes. Arrange cooked spaghetti on a warm platter and pour shrimp mixture over spaghetti, sprinkle with black olives and parmesean cheese. Makes six servings and the leftovers are great as a chilled pasta salad the next day, if it lasts that long!

© This web page and its contents are copyright of the Estevan Lifestyles Publications.