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Archives for the ‘Pasta’ Category

Fettucini with Brussels Sprouts

By • Oct 11th, 2011 • Category: Featured, Main Dish, Pasta, Vegetables

This weeks recipe was gobbled up by the crew before it hit the plate. Check it out!

Roasted Eggplant Cannelloni

By • Mar 3rd, 2009 • Category: Pasta

Roasted Eggplant Cannelloni These are so light and delicious you won’t believe they’re good for you. The roasted eggplant adds a wonderful, smooth flavor to the filling and using the no boil noodles keeps them slim and small. Béchamel sauce is very traditional in Italy with cannelloni or lasagna and you will likely have leftover [...]

Pasta Bolognese

By • Mar 2nd, 2009 • Category: Pasta

Ragu Alla Bolognese is a rich and creamy tomato-based sauce, typically made with a variety of meats, heavy cream, wine and beef broth. I was surprised how easy a task it was to translate this dish to a lighter meatless version. As with many recipes that contain meat, it is actually the supporting “cast members” [...]

Sweet Vegetable Lasagna

By • Mar 21st, 2008 • Category: Pasta

Once you try my version of this classic Italian dish, you’ll never look at lasagna the same way again. Guaranteed to be a crowd pleaser, be sure to make an extra pan and freeze it. Lasagna will keep in the freezer for several weeks – much longer than it lasts on your table. When using [...]

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

By • Jun 4th, 2007 • Category: Pasta

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al [...]

Summer Pasta with Tomato, Arugula, Basil, and Red Onion

By • Jun 4th, 2007 • Category: Pasta

Ingredients: 1 box ziti or pasta of choice 4 vine-ripened tomatoes, in large dice 1 ½ c. baby arugula 1 c. basil leaves ½ small red onion, chopped 1 ½ T. good quality balsamic vinegar About ¼ c. olive oil Salt and fresh black pepper Cold Fontina cheese (optional) To prepare: In a small bowl [...]

Better Than Classic Lasagna

By • May 26th, 2007 • Category: Pasta

Better Than Classic Lasagna This is a glorious layering of pasta, light and tasty tofu “cheese,” savory “beefy” crumbles, and a creamy béchamel sauce that can be prepared two ways – either with or without dairy ingredients. I know you’ll love the scrumptious flavors and textures of this high-protein classic. Lasagna Ingredients: 8-10 sheets of [...]

Pesto Unlimited

By • Apr 8th, 2006 • Category: Pasta, Vegetables, Vegetarian Tips

Pesto Unlimited Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.” Last night I made a broccoli pesto, but I have also [...]

Pasta Leftovers

By • Oct 18th, 2005 • Category: Pasta, Vegetarian Tips

Pasta Leftovers Leftover pasta can be a great quick meal when you’re in a time crunch, but the longer you store it the tougher and starchier it gets. Four days is about the limit for keeping plain, undressed pasta. After that, the best you can do is add it to a soup. My method for [...]

Pasta Choices

By • Sep 20th, 2005 • Category: Pasta, Vegetarian Tips, Vegetarianism

I don’t know what I would do if for some reason I bought into the latest craze of carb phobia and actually eliminated pasta from my diet entirely. There really is nothing faster and more satisfying than a dish of spaghetti, noodles or macaroni simply dressed with fresh veggies, a quick sauce , fresh herbs [...]

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