Anyone know any good pasta dish recipes?

an easy favorite of mine is to sautee minced garlic, chopped onion, in some extra virgin olive oil with a little black pepper.  you can also add some roasted red pepper and shrimp if you like that, and throw that over some angel hair pasta.  simple and quick. 

sorry i hardly ever right down amounts that i use of the ingredients.  if i can find my MIA recipe notebook I'll have dozens of pasta recipes to pass along (with ingredient amounts!)

Another pretty easy one is just to stir about a cup of Kirkland (Costco) pesto sauce into any type of pasta. Add a little crumbled feta cheese, some chopped sun dried tomatoes, a little leftover chicken.  Serve it with a green salad and a loaf of crusty bread.
 
Joyce

 

Another pretty easy one is just to stir about a cup of Kirkland (Costco) pesto sauce into any type of pasta. Add a little crumbled feta cheese, some chopped sun dried tomatoes, a little leftover chicken. Serve it with a green salad and a loaf of crusty bread.

 
Yum Joyce!  What time's dinner? []
 
One of my favorites is to just take a jar of pasta sauce (I like Classico's black olive) and you can add just about anything else.  I add italian sausage, or mushrooms, or spinach, etc.  Cook up some rigatoni or penne pasta and pour the cooked pasta in a casserole dish.  Pour the sauce over, and stir.  Add a handful or 2 of mozarella cheese and stir again.  Sprinkle more cheese (and add Parmesan, if you want) on the top and bake for about 30-40 minutes.  It's delicious!

mmmmm

This is a super low-cal one, actually best in summer when the veggies are fresh out of the garden.  Just saute' some zucchini, yellow squash, peppers (I like orange and red) and tomatoes in a little olive oil, sprinkle some fresh basil on top and serve it over pasta (or spaghetti squash if you've got, even better!) It's wonderful and fresh, and with bread it's perfect. You could add some chicken if you'd like it to be more filling.

frozen raviloi + prego sauce. haha, this is a busy moms idea of "homemade". dh thought for the longest time i was making the ravioli myself, until i asked him to find my pasta press (we don't own one). its actually very good. i like to add cheddar crumbles.

frozen raviloi + prego sauce.

 
I'd like to know the trick to not having the ravioli retain so much water.  Everytime I cook frozen ravioli, even after I drain it, it still seems to hold so much water that it's kind of runny in the sauce. 
 
My dad was 100% Italian and so my mom and my aunts would make ravioli (and the sauce) from scratch.  Man!...it was a ton of work, but I've never tasted anything nearly as good []

i cook the ravioli in the sauce, just have to stir it alot so the sauce doesnt burn/stick to the bottom of the pan. it also has to cook longer that way too, but it's worth it to avoid the slimey pasta thing. my 'real' dad is italian too, but i do not know him or the majority of his family, so i never got to experience real italian food, i bet it is really good though, lucky! 

My favorite pasta dish is Hay & Straw pasta. I used to make this with chicken but now that I don't eat meat I would probably substitute tempeh for the meat... it's not low fat but man is it delicious. This recipe is from Isabella's restaurant in NYC but there are lots of variations out there, it's a classic pasta dish.
 
In a skillet, heat 1TB olive oil. Add 1 clove minced garlic, cook 30 sec and add 1/2 c diced chicken. Cook  min or until done. Stir in 1/4 c chopped tomatoes and 1/4 c shitake mushrooms, cook about 2 min. Pour in 1/4 c dry white wine and 1/3 c chicken broth and cook about 2 min or until wine is reduced by half. Stir in 2TB butter, 1/4 tsp fresh thyme, and salt and pepper to taste. Add 2TB grated Parmesan ad 1/4 c heavy cream; cook 1 minute or until heated. Meanwhile, cook pasta (2 oz fresh linguine & 2 oz fresh spinach linguine) and place 1/4c fresh arugula in the colnder before straining pasta over it. Add pasta & arugula to skillet, toss evenly, and serve.

yumm, jones ... that sounds delicious!

Smoked salmon pasta; A one pot dish that's lght, even though it has cream, heh heh:

Cook farfalle (bow tie) pasta, al dente

While farfalle is draining in a strainer, on low heat, put some olive oil in the pot with:
Can of smoked salmon
about a cup or so of green peas
splash of vodka (optional)

then toss the pasta in along with
part of a small carton of whipping cream (balance with oil to get the consistency you like)

grind lots of fresh black pepper into it
then serve with fresh grated parmesean

I have only 2-3 pasta recipes I usually make (mostly we go out for pasta), but funny enough they are VERY SIMILAR to the ones that Jones and Kat posted.
 
Jones that recipe sounds delicious!   I will have to try it exactly as you have posted![]
 
My “similar recipe” is as follows:
 
The sauce always uses garlic, some sort of onion, a bit or whipping cream, wine and usually a bit of chicken broth but I vary the other ingredients I use in the sauce. My list I pull from is as follows and I just use whatever I have on hand at the time:
 
Capers
Mushrooms
Zucchini
Green onions
Artichoke hearts
Sundried tomatoes
Feta cheese
Goat cheese
Chicken
 
I always simmer the sauce for at least 15 minutes and toss into bowtie pasta.
 
 
 
Kat-
I also have a pasta recipe remarkably similar to your salmon one and I have to say that even though I am not a big fan of salmon (I normally only like it maple glazed and barbequed), I love it in this pasta recipe. I like your green pea idea and will have to try adding that to my recipe next time I make it.
 
My recipe is the same (sans peas) EXCEPT that I add fresh garlic and onions (that I sauté first), and I also add a little bit of fresh tomatoes and a little tomato sauce mixed in with the whipping cream.

Here is something a little different but extremely tasty. My mom made this when I was in high school.   Take fresh washed mushrooms and 1 or 2 crushed garlic cloves. Put them in a food processor and finely chop them together. It should be of a pasty texture. Next, put this in a skillet on low heat. Cook until the natural water in the mushroom paste is reduced. Then add this to a jarred pasta sauce. My mother uses Newman's Own. To make this sauce to taste right for me, I use that too.  Heat up sauce and pour over sghetti or pasta of your choice.

--Sara