Best Pasta Recipes to Try

If you love to eat pasta, you will always want to know the very best pasta recipes to try from time to time. Making pasta recipes can be so much fun if you go about the process very well. Below are some of the best pasta recipes to try.

  1. Mediterranean Orzo Salad with Feta Vinaigrette

  • Making this pasta recipe will take you 45 minutes in a whole which is a reasonable time.
  • You can serve four people with this recipe

Ingredients for this recipe

  • You will need 8 ounces of raw orzo or pasta shaped in rice form
  • Cut red onion, 3 tsp.
  • Cut baby spinach, 2 cups
  • Divided and separated feta cheese, 3 ounces
  • Cut drained tomato halves that are oil packed and sun dried, ½ cup
  • Cut uneven kalamata olives, 3 tsp
  • Container of preserved artichoke hearts that are un-drained, 6 ounces
  • Freshly grinded black pepper, ½ tsp
  • Salt

Preparation method for this recipe

  • You will need to cook the pasta first. You will see that, the package of the pasta comes with some directions that you will need to follow in making this happen.
  • If you follow the guidelines on the pasta package very well, you will be able to have your pasta cooked perfectly well in no time. However, try your best not to add salt or oil to the mixture when cooking pasta.
  • Wait for the pasta to be very well cooked. After it is cooked, pour the excess or left over water from it using a strainer.
  • Right in the strainer after the hot water from the pasta has been drained; use some cold water to wash the pasta again.
  • After that, pour the pasta into a bowl and take another bowl.
  • Make sure this new bowl you take has a mixture of some salt water (make sure the salt water is not too much and the salt should be to taste).
  • Make sure the pasta you just cooked, your cut spinach, kalamata olives, black pepper and other ingredients are mixed very well by pouring them all into the bowl with the salt water. After you do this, put the mixture aside.
  • Now, pour the water in the artichokes container away and keep only its marinade.
  • Cut artichokes anyhow and also put them in another bowl.
  • Now after that, you put your feta cheese to the orzo and other ingredients mixture with salt water and toss them to achieve an even coat.
  • Add the artichokes to the mixture and stir till everything is even.
  • You can then drizzle some of the left over feta cheese on the every plate you serve to give it a complete taste of perfection.
  1. Creamy, Light Macaroni and Cheese

  • Making this pasta recipe will take you 41 hour 25 minutes in a whole which is a reasonable time.
  • After making this recipe, you will be able to serve it to 8 people per plate.

Ingredients for the recipe

  • Non fat and low sodium chicken broth, 6 ounces
  • Squashed cubed skinned butternut, 1 pound.
  • Non fat milk, 6 ounces
  • Skinned cloves of garlic, 2 cloves
  • Natural non fat Greek yogurt, 2 tsp.
  • Kosher salt, 1 tsp.
  • Freshly grinded black pepper, ½ tsp.
  • Frayed Gruyere cheese, 5 ounces
  • Shredded pecorino Romano cheese, 4 ounces
  • Carefully separated shredded bright Parmigiano-Reggiano cheese, 1 ounce
  • Cooking spray
  • Raw cavatappi, 1 pound
  • Freshly cut parsley, 2 tsp.
  • Olive oil, 1 tsp.
  • Japanese breadcrumbs or Panko, ½ cup

Preparation method for this recipe

  • Always begin the preparation process of this recipe by having your oven turned. Yes, make sure the fire set is up to 375 degrees.
  • After you have set the oven, take a pot or saucepan and mix together the milk, garlic, squash and broth.
  • After you have mixed them together, add some appreciable amount of water to the mixture and put it on fire to boil. Do not leave fire to be very high because it might burn the mixture or make it overcook.
  • Check and take the pot from the fire as soon as the squash in the mixture has softened.
  • After that, take out your food blender and pour the mixture you took off fire into it.
  • As you have poured the mixture, you will then need to add some salt, your Greek yogurt and pepper to the mixture in the blender.
  • After you have added them, do not cover the mixer with its lid this will allow the heat from the hot mixture to escape which is perfect. However, make sure the mixture does not splatter by setting blender at an appreciable level to blend. You can ever cover the blender with a clean napkin to make sure the mixture does not splatter and destroy the kitchen.
  • When it is smooth, turn it off and pour the mixture into a bowl.
  • Add your pecorino Romano, 2 tsp. Parmigiano-Reggiano and also Gruyere then stir everything together in the just blended squash mixture.
  • Mix it very well till everything is smooth then, you are done with the paste.
  • Put the mixture aside and cook your macaroni just as directed on your package but make sure you do not add oil or salt.
  • If you follow the guidelines on the pasta package very well, you will be able to have your pasta cooked perfectly well in no time.
  • Wait for the pasta to be very well cooked. After it is cooked, pour the excess or left over water from it using a strainer.
  • After you drain left over water from macaroni, pour the macaroni into a bowl.
  • Then, add the squash mixture or cream to macaroni then start to mix.
  • After you have done that, take out your earthenware baking saucer and coat it with cooking spray. When cooking spray has been coated, spread out the mixture equally into the baking dish.
  • Put it aside and put your skillet on fire with some oil to heat then pour the macaroni mixture into it.
  • When you mix for a while, add Japanese breadcrumbs and wait for it to become golden brown.
  • Take away from fire and add the left over Parmigiano-Reggiano cheese.
  • Make sure the cheese is drizzled equally over the hot macaroni mixture.
  • Now, you will need to evenly coat the topping with your cooking spray then bake the mixture at a heat of 375 degrees until it is perfectly cooked.
  • Take it out from heat and drizzle with freshly cut parsley.
  • Now, you can serve your loved ones and family.
  1. Roasted Chicken and Bow Tie Macaroni Salad Mix

  • This recipe after it is cooked can be able to serve 4 people per plate.

Ingredients for this recipe

  • Raw bow tie macaroni or farfalle, 8 ounces
  • Fresh orange juice, 1/3 cup
  • Freshly squeezed lemon juice, ¼ cup
  • Virgin olive oil, 2 tsp.
  • Mustard grounded with stone, 1 tsp.
  • Sugar, 2 tsp.
  • Salt to taste, 1¼ tsp.
  • Freshly grinded black pepper, ½ tsp.
  • Rice vinegar, 1½ tsp.
  • Cooked chicken breasts that are shredded, 2 cups
  • Partially seedless red grapes, 1½ cups
  • Celery diagonally cut thinly, 1 cup
  • Carefully cut red onions, 1/3 cup
  • Cut walnuts that are roughly toasted, 1/3 cup
  • Cut fresh chives, 3 tsp.
  • Fresh frayed parsley, 2 tsp.

Preparation method for this recipe

  • You will need to cook the macaroni first. You will see that, the package of the macaroni comes with some directions that you will need to follow.
  • If you follow the guidelines on the pasta package very well, you will be able to have your pasta cooked perfectly. However, try your best not to add salt or oil to the mixture when cooking pasta.
  • Wait for the pasta to be very well cooked. After it is cooked, pour the excess or left over water from it using a strainer.
  • Right in the strainer after the hot water from the pasta has been drained out; use some cold water to wash the pasta again to cool pasta. OR, you can decide to put it aside till it cools off naturally.
  • Now, blend in your orange juice and rice vinegar in a different bowl. Mix it to make a combination
  • After that, add the cooled macaroni plus walnuts, grapes, parsley, celery, chicken, red onion, and chives.
  • After all the above have been added, toss the whole mixture slowly to make sure it is mixed evenly and properly.
  • Now, it is ready to be served.
  1. Fettuccine Alfredo with Bacon

  • Making this pasta recipe will take you 20 minutes in a whole which is a reasonable time.
  • This recipe will be able to feed 4 people per plate after it is prepared.

Ingredients for the recipe

  • Wrap up of cooled and fresh fettuccine, 9 ounces
  • Cut apple wood-smoked bacon, 2 slices
  • Ground garlic, 1 tsp.
  • All purpose flour, 1 tsp.
  • 1% low fat milk, 1 cup
  • Grated Parmigiano-Reggiano cheese, 2½ ounces
  • Salt, ½ tsp.
  • Parsley that is freshly cut, 2 tsp.
  • Freshly grinded black pepper, ½ tsp.

Preparation method for this recipe

  • You will need to cook the pasta first. You will see that, the package of the pasta comes with some directions that you will need to follow.
  • If you follow the guidelines on the pasta package very well, you will be able to have your pasta cooked perfectly well in no time. However, do not add salt or oil to the mixture when cooking pasta.
  • Also, cook your bacon on another fire in a different saucepan as your pasta is cooking.
  • Wait for the pasta to be very well cooked. After it is cooked, pour the excess or left over water from it using a strainer.
  • You will need to make sure ¼ of the left over liquid from macaroni cooked is kept aside and the rest can be thrown away.
  • Check your bacon to find out if it is already crunchy then you can take it off from the fire but make sure the drippings are kept.
  • Take all bacon from drippings ad put into a different bowl. Then, put the saucepan back on fire.
  • Add some garlic to the drippings on fire and stir it for at most 60 seconds.
  • Then, drizzle the all purpose flour over the garlic in the drippings as you stir and allow to cook.
  • Add milk little by little as you go on mixing it and do this for 120 seconds maximum or till you see that the mixture on fire has become quite thick. When the mixture becomes quite thick, reduce the fire and then add your cheese.
  • Continue to stir the mixture on fire and let the cheese melt perfectly.
  • Then, add your salt as you go on to stir.
  • Add the ¼ pasta left over liquid then, still stir.
  • Add your hot macaroni to the drippings mixture on fire then toss everything to make them even.
  • Now, you can sprinkle your bacon, parsley and pepper.
  • After that, it is time to serve your loved ones.
  1. Fresh Tomato, Sausage and Pecorino Macaroni

  • Making this pasta recipe will take you 40 minutes in a whole which is a reasonable time.
  • This recipe will be able to serve up to 4 people after it is cooked

Ingredients for this recipe

  • Sweet Italian sausage, 8 ounces
  • Raw penne, 8 ounces
  • Olive oil, 2 tsp.
  • Perpendicularly cut onions, 1 cup
  • Grinded garlic, 2 tsp.
  • Cut tomatoes, 1¼ pound
  • Divided and grated fresh pecorino Romano cheese, 6 tsp.
  • Salt, ¼ tsp.
  • Black pepper, 1/8 tsp.
  • Ragged fresh basil leaves, ¼ cup

Preparation method for this recipe

  • You will need to cook the pasta first. You will see that, the package of the pasta comes with some directions that you will need to follow in making this happen.
  • If you follow the guidelines on the pasta package very well, you will be able to have your pasta cooked perfectly well in no time. However, try your best not to add salt or oil to the mixture when cooking pasta.
  • Wait for the pasta to be very well cooked. After it is cooked, pour the excess or left over water from it using a strainer.
  • Now make sure you set medium fire and put your skillet on it.
  • Get rid of all casings from your sweet Italian sausages.
  • Then, pour some oil into the skillet then leave it to heat as you put sausages in it.
  • Also add chopped onions to the oil and leave it to cook for 240 seconds.
  • After that, add your garlic and stir it while you leave it to cook.
  • Then, add your tomatoes and stir again and leave it to cook for a while then, remove it from the fire.
  • After you remove it from the fire, add your cooked macaroni, salt, cheese and pepper. Stir the mixture very well.
  • Drizzle the left over cheese and basil as you serve.

 

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