Pasta Delight Recipes

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SEAFOOD PASTA DELIGHT



Seafood Pasta Delight image

My friends thought it was a little strange that I packed a wok when I came to visit them. That was, until I prepared this wonderful shrimp and scallop pasta. It makes supper with those I care about a special occasion now. -Debbie Campbell, Dartmouth, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup chicken broth
1/2 cup dry white wine or additional chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
Dash pepper
12 ounces uncooked vermicelli
4 teaspoons olive oil, divided
1/2 pound sea scallops
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 cup fresh or frozen sugar snap peas
2 to 3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
2 teaspoons sesame oil

Steps:

  • In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions., Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan., Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine.

Nutrition Facts : Calories 372 calories, Fat 6g fat (1g saturated fat), Cholesterol 59mg cholesterol, Sodium 794mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

ITALIAN DELIGHT



Italian Delight image

One dish, kid lovin' ground beef, pasta, tomato casserole. This dish is tasty, easy to prepare with a minimum of effort, inexpensive and my 39 year son still requests it for dinner. He's getting married and I'm giving his fiance' a copy of the recipe. Maybe 25 years ago I was home from surgery and my bible study group brought dinners and this was one of them. It was #1 and I got the recipe. It's been a family favorite since.

Provided by Chef Grandma Fran

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup (do not dilute)
1 (15 ounce) can corn, drained
1 (15 ounce) can diced tomatoes, drained, save juice to add later to casserole as it simmers
8 ounces pasta, such as macaroni, flat noodles, tube, sea shell, etc
3 tablespoons dried onion
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cracked black pepper
1/4 teaspoon oregano
1/8 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Brown ground beef in a large frying pan and drain well. Place back in pan, then all the ingredients, except the noodles. Mix well, cover and simmer.
  • While preparing the above, cook the noodles al dente, drain well and add to the meat mixture. Save the noodle water as you will need to add liquid to the casserole as it cooks down, but use the saved diced tomato juice first. I add garlic powder to the noodle water, while cooking, to flavor the water.
  • Add noodles.
  • Cook on low-to-simmer for about 15-20 minutes. Check often and stir. Add tomato juice/noodle liquid, as needed. It can get too thick.

Nutrition Facts : Calories 657.4, Fat 14.5, SaturatedFat 5.3, Cholesterol 73.7, Sodium 1311.2, Carbohydrate 99.5, Fiber 9.5, Sugar 21.2, Protein 37.9

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