Recipes With Course: Pasta & Rice
2nd course
Bolognese Style Meat Sauce (ragu alle bolognese)
Bologna, Italy not only gave the world one of its most popular cold cuts, bologna (mortadella), but a meat based tomato sauce made with carrots and celery. Who said pasta isn’t healthy? The flavor and thickness of Bolognese sauce comes from simmering several hours to reduce the liquid content and ...
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Poultry Tomato Sauce
Poultry tomato sauce is lower in saturated fat and calories compared to beef and pork sauces. Not all pasta sauces require hours of cooking and stirring. Using any cooked poultry you have on hand, you can prepare this sauce in about 45 minutes. You can also use raw poultry. Sauté ...
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Orzo with Sun Dried Tomatoes
Orzo looks like grains of rice, but is actually rice shaped pasta you can cook and eat like any short pasta. You can add orzo to soups and stews or use as a substitute for rice. Orzo with Sun Dried Tomatoes is similar to pasta with butter and cheese using ...
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Pasta with Winter Squash & Sausage
Eating pasta with vegetables is as common in Southern Italy and Sicily as eating spaghetti and meatballs in the United States. Pasta with Winter Squash & Sausage is made with lean Italian sausage and low sodium chicken stock sounds rich, but an 11 oz. serving has 520 calories, 300mg of sodium ...
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30 Minute Fagioli e Pasta (Beans & Macaroni)
30 Minute Fagioli e Pasta (Beans & Macaroni) uses canned or cooked beans to reduce preparation and cooking time. This southern Italian version of beans with macaroni is pasta with beans and sauce versus Italian restaurant bean soup of the same name. Like most Italian foods, there as many version of this ...
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Pasta with Seafood
Pasta with Seafood is a very simple recipe with a wine and butter seafood sauce you can prepare and cook in about 20 minutes; the time it takes to boil water and cook the pasta. Pasta with seafood is very popular along the coastal areas of Italy. Nutrition Information Nutrition information ...
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Homemade Egg Pasta
Unlike store bought dried pasta made from semolina and water, homemade egg pasta is made with all-purpose flour, eggs and if necessary a little water. It’s texture is more like egg noodles and the flavor is better than most supermarket fresh pastas. While dried pasta has no cholesterol and very low ...
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Risotto with Green Peas
Risotto originated in northern Italy and is now popular throughout Italy. Made using short grain arborio rice, it has a creamy texture unlike any other rice recipe without the need for cream or any other sauce. Risotto is rarely offered on the menu of most Italian-American restaurants. Unlike pasta that ...
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Cooking Quinoa
Quinoa is a marketed as a gluten-free whole grain. Actually, quinoa is a seed grown in south America. Quinoa is easy to prepare. The cooking method is similar to cooking rice. Quinoa is added to boiling water and then simmered until the water or broth is absorbed. High fiber and ...
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Basil Pesto
Most Americans associate Basil Pesto with pasta or pizza. Pesto is a basil based sauce originating in Genoa, Italy. Like tomato and Alfredo sauce, pesto and can be used in a variety of ways to flavor soups or stews, spread on toasted bread, add a rich basil flavor to grilled ...
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