Archive for category Pasta

Asparagus and Spinach Spaghettini with Pan Seared Salmon

Here’s What You Need: 

Pasta

Thin Spaghetti , half a standard box

Chopped Spinach, 3 cups

4 cloves garlic, minced

8-10 stalks of Asparagus, cut into 1 inch length

a few basil leaves, chopped finely

a handful of sweet cherry tomatoes, halved

1/4 cup Extra Virgin Olive Oil,

salt and pepper, to taste

grated Parmesan for garnishing

Pan Seared Salmon

3 pcs. salmon fillet

salt and pepper

pinch of smoked paprika

Here’s How:

Season Salmon Steak with Salt, Pepper and Smoked Paprika for at least an hour.

Fry over medium heat with a few tablespoons of olive oil for about 5 minutes on each side.

Cook the pasta as per package instructions, drain and keep aside.

In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic. Add salt and freshly ground black pepper to taste. Add the spaghetti to it and toss well. Turn off the heat and  toss in the cherry tomatoes and the basil leaves. Transfer in serving dish, sprinkle the  parmesan cheese and put the salmon on top. Serve immediately.


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Tuna Spaghetti


Here’s What You Need: 

4 large garlic cloves, finely minced

1/4 cup extra virgin olive oil

1/4 cup sun-dried tomatoes, chopped

Red pepper flakes (optional)

handful or two of baby spinach

2 cans of Century Tuna or any canned tuna in oil, well drained

Salt and pepper to taste

Grated Parmesan Cheese for garnishing

1/2 box of spaghetti

Here’s How: 

Cook pasta according to the package directions.

Using a large non-stick frying pan, heat olive oil and saute garlic until it becomes light golden brown. Mix in the sun-dried tomatoes, red pepper flakes, spinach and season with salt and pepper. Add the tuna and saute for another 5 minutes. Toss the spaghetti and let it cook for another 2 minutes.

Transfer the cooked pasta in a serving dish and garnish with parmesan cheese. Serve immediately.

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Asian Noodle Salad with Sesame Tofu

Here’s What You Need:

 SALAD

1 box of Thin Spaghetti noodles

2 medium carrots, peeled and sliced into thin, 2-inch sticks

1 cups frozen edamame, thawed and shelled

1 bunch scallions, chopped (about 3-4 stalks)

1/2 cup fresh cilantro, finely chopped

5 tablespoons lite soy sauce

2 tablespoon honey

2 teaspoon rice vinegar

1/3 cup sesame seeds

3-4 tablespoon oil

1 (14-ounce) block regular tofu, drained

DRESSING

1/4 cup lite soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoons honey

2 teaspoons peeled and grated fresh ginger

1 garlic clove, minced

1/2 teaspoon red pepper flakes

salt and pepper to taste

Here’s How:

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top face up, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.

2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, edamame, scallions, and cilantro, and toss once more.

3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 more minute. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.

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