5 most delicious recipes with pasta

Even a seemingly simple dish can be a real delicacy, if you cook it according to the original recipe, from quality products, but with feeling, really, alignment.

Chicken fillet paste

Take:

  • 500 g pasta bows,
  • 500 g chicken fillet,
  • 3 tomatoes,
  • 3 sweet peppers,
  • 200 g cream or sour cream,
  • 2 cloves of garlic,
  • parsley and basil,
  • 2 tbsp. l. olive oil,
  • salt, pepper to taste.

Chop chicken breast, salt and pepper and leave for 15 minutes. Tomatoes, scalded with boiling water, peeled, cut into cubes with peppers.

Chop the garlic and fry in a thick-walled pan in olive oil, remove the garlic after making it golden brown and put the chicken breast into the butter. Fry it over high heat for 6 minutes, add chopped vegetables and simmer all together for another 10 minutes.

Meanwhile, boil the pasta to the state of "al dente", drain the water. Add cream (or sour cream) to stewed breast and vegetables, warm the mixture. Put in her pasta, mix.Decorate with chopped greens.

Pasta with broccoli

Take:

  • 175 g pasta in the form of large tubes,
  • 250 g broccoli
  • 3 tbsp. l. olive oil,
  • 100 g pitted olives,
  • 50 g of hard cheese
  • 1 clove garlic,
  • salt to taste

Fry the clove of garlic in oil, remove it, add the blanched upper broccoli inflorescences and fry for five minutes over medium heat. Add chopped olives and boiled pasta, heat everything together.

Putting in plates, decorate with grated cheese on large plates.

Pasta with mushroom sauce

 

Take:

  • 200 g of champignons,
  • 250 g of fetuccine,
  • 1 clove garlic,
  • 2 tbsp. l. olive oil,
  • 50 g butter,
  • 50 grams of grated parmesan,
  • 100 g of white dry wine,
  • salt, pepper to taste.

Heat the olive oil in the pan, add the garlic and allow it to brown. Remove garlic, add chopped mushrooms and fry them. Reduce heat, pour in wine, let it evaporate and cook for another 5 minutes.

Boil the pasta in a large amount of salted water, drain the water. Add to fettuccine cooked mushroom sauce, butter and grated cheese.

Navy pasta

 

Take:

  • 500 g of pork and ground beef,
  • 400 g pasta,
  • 1 onion,
  • vegetable oil,
  • 1 tbsp. l. finished tomato sauce,
  • parsley,
  • salt and pepper to taste.

Heat the frying pan with vegetable oil, lay out the minced meat, fry over medium heat. When the meat starts to brown, add finely chopped onions. Salt and pepper. Stew for another 10 minutes, at the end add the tomato sauce.

Boil the pasta until it is ready in salted water. Put into meat sauce, mix well. Sprinkle with chopped parsley.

Horns with salami in tomato sauce

 

Take:

  • 200 g salami,
  • 5 handfuls of pasta,
  • 1 can of canned tomatoes,
  • 1 clove garlic,
  • salt and black pepper to taste.

Salami cut into strips, finely chop the garlic. Pour olive oil on a hot skillet, toss salami and garlic, fry for two minutes. Add the tomatoes and simmer, stirring, until the sauce thickens. Add pepper, salt.

Cook the pasta according to the instructions on the package, fold in a colander and place in a frying pan. Stir, serve, sprinkle with Parmesan cheese.


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