Pasta with eggplant and zucchini

Ingredients
 1/2 kg small cut pasta
 2 tbls olive oil
 1 clove of garlic
 1 small eggplant, cubed
 1 fresh green onion
 2 zucchini, cubed
 3 tbls vinegar
 200 grams spinach
 60 grams feta cheese
 1/2 bunch fresh coriander, chopped
 Black pepper and salt to taste

Method
1. Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.
2. In a separate pan boil spinach, drain and add to the mixed vegetables.
3. Now mix pasta, sprinkle coriander, and serve.

Macaroni Pasta Salad

It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

Ingredients
 1¾ cups elbow macaroni, cooked and drained
 1 large green bell pepper, finely chopped
 1 onion, finely chopped
 1 tomato, finely chopped
 1 (400g) can sweetcorn, drained
 ½ cup sliced black olives
 1 cup cooked and shredded chicken

For the dressing
 ½ cup mayonnaise
 ½ cup yogurt
 1 tbs lemon juice
 1 tsp cumin
 1 tsp paprika
 1 tsp dried oregano
 1½ tsp garlic powder
 Salt to taste

Method
1. In a large mixing bowl, add the cooked macaroni, bell pepper, onion, tomato, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.

Pasta with tomato and basil/coriander

Ingredients
 3/4 kg pasta
 1/2 kg tomatoes
 2 1/2 tablespoons olive oil
 2 tablespoons minced white onion
 10 basil leaves, or bunch of coriander
 2 tsp crushed garlic
 4 tablespoons grated Parmigiano cheese
 Salt and pepper to taste

Method
1. Boil the pasta and set aside after draining the water.
2. Dip tomatoes into boiling water for about 10 seconds and place in a bowl of ice water for a minute. Remove from ice water, and dry.
3. Peel and slice the tomatoes.
4. In a pan, brown onions in olive oil, add tomatoes, season with salt and pepper and cook for 10 minutes.
5. Fold the boiled pasta into the sauce, add coriander/basil and sprinkle cheese over it. Enjoy.

Broccoli Cheese Casserole

Ingredients
  1 Kg broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
  Salt for blanching water
  2 strips of thick-cut bacon (about 50 Grm), cut crosswise into 1/4-inch wide strips
  1/3 cup all purpose flour
  5 eggs, beaten
  1/2 cup cream
  1 cup whole milk
  2 to 3 tsp of freshly cracked black pepper 
  1/2 tsp salt
  2 tsp Dijon mustard
  250 Grm cheddar cheese, grated

Method
1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). 
2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. 
3. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
4. Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
5. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. 
6. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
7. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Yield: Serves 5 as a main course, 10 as a side.
Cook time: 1 Hour

Lemon linguine

Ingredients
 500 g dried linguine pasta
 juice of 3 lemons, zest of 1
 6 tablespoons extra virgin olive oil
 125 g Parmesan cheese, grated
 1 large bunch fresh basil, leaves picked and finely chopped
 1 handful rocket leaves
 freshly ground black pepper & Salt to taste

Method
1. Cook the linguine in a generous amount of boiling, salted water for about 10-12 minutes
2. Drain thoroughly and return to the saucepan. 
3. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy. 
4. Season and add more lemon juice if needed. 
5. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). 
6. Finish by stirring in the chopped basil and the rocket. 

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients
  1 (250g) package refrigerated fresh linguine
  3/4 cup oil-packed sun-dried tomato halves, drained 
  2 tbsp slivered almonds 
  2 tbsp preshredded fresh Parmesan cheese 
  1/4 cup loosely packed basil leaves 
  1 tbsp bottled minced garlic 
  1/4 tsp black pepper 
  1/2 tsp salt  
  1/2 cup (50g) crumbled feta cheese 

Method
1. Cook pasta according to the package directions, omitting salt and fat. 
2. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
3. While pasta cooks, place tomatoes, slivered almonds, Parmesan cheese, basil leaves, garlic, salt & black pepper in a food processor; process until finely chopped.
4. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. 
5. Add to pasta; toss well to coat. Sprinkle with feta.

Pasta Salad with Shrimps

In this salad, the hot pasta will wane the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

Ingredients
  Mixed salt and ground pepper
  200g short pasta, such as fusilli
  1 medium yellow squash, thinly sliced crosswise
  1/3 cup roughly chopped pitted olives
  4 lightly packed cups baby spinach 
  1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  2 tablespoons extra-virgin olive oil
  400g large shrimp, peeled and deveined

Method
1. In a large pot of boiling salted water, cook pasta according to package instructions. 
2. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. 
3. Season with salt and pepper
4. In a large skillet, heat remaining 2 teaspoons oil over medium-high. 
5. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. 
6. Season with salt and pepper. 
7. Top pasta with shrimp.

Spaghetti and Parmesan Meatballs

Ingredients  
1/2 kg ground beef 
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp Tomato ketchup
1 medium egg
1/2 tsp nutmeg
2 (400 grms) cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
Salt & Black Pepper to taste

Method
1. Add an egg, salt, pepper, coarse mustard and ketchup to 1/2 kg ground beef.
2. Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.
3. Mix it all up and form into small balls with your hands.
4. Heat butter or oil and brown the meatballs. Then remove them from the pan.
5. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.
6. Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.  
7. Add the two cans diced tomatoes, 1/3 can of water, a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.  
8. Add the meatballs to the sauce. I really curse the yellowish light over my stove.
9. Add 2 tsp brown sugar. 
10. Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.
11. Boil the pasta in salted water to the directions on your package.  
12. Stir in two tbsp sour cream. 

Enjoy!

Grilled Chicken Pasta Salad

Ingredients

  1 kg thin-sliced chicken cutlets

  400 grm rotini

  2 tablespoons lemon juice

  1 medium-size red onion, halved and thinly sliced

  1 large sweet red pepper, cored, seeded and diced

  1 large green pepper, cored, seeded and diced

  2 scallions, trimmed and thinly sliced

  2 tablespoons minced fresh dill

  1 cup mayonnaise

  1/2 cup vinegar

  1/2 cup honey

  1 teaspoon prepared mustard

  1 teaspoon sugar

  1 teaspoon onion powder

  1 teaspoon dried parsley flakes

  1/2 cup canola oil

  Salt and Black Pepper to taste

Method

1. Cook pasta following package directions and make it drain.2. While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side at 160 degrees F. Set aside and let cool.3. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.4. In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.5. Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.

Chicken Pasta Sesame Salad

Ingredients
Chicken breast (cooked) - 3 cups
Pasta - 1/2 kg
Vinegar - 1/4 cup
Soya sauce - 1/4 cup
Sugar - 1/4 cup
Pepper powder - 1/4 tsp
Ginger paste - 1/2 tsp
Onion - 1
Coriander leaves - a small bunch
Salt as needed
Oil - 1/2 cup
   
Method
1. Boil water with salt in a pan.
2. Add pasta and cook.
3. When pasta is cooked, switch off stove, strain water, wash with cold water and set aside.
4. Dry fry sesame and set aside.
5. Cut coriander leaves, onion finely.
6. Mix sesame, soya sauce, vinegar, sugar, pepper powder, ginger paste, oil in a bowl.
7. Spread pasta in a bowl.
8. Pour sesame dressing and toss.
9. Add chicken, onion, coriander leaves and mix well.  

Sweet and Sour prawn Noodles

Ingredients
• Prawns ½ kg - cleaned and washed
• Egg whites 2
• Cornflour ½ cup
• Refined flour ½ cup
• Sugar 1tsp
• White pepper powder 1 tsp
• Chicken cube flour 1 tbsp
• Baking powder ½ tsp
• Salt to taste
• Oil as required

for sauce
• Noodles 1 cup
• Tomato ketchup 1 cup
• Pineapples (cubed) 1 can
• Cauliflower (break flowers) 1 head
• Capsicums (cubed) 2
• Green chillies (finely cut) 4
• Crushed black pepper 1 tsp
• Jaggrey 1tsp
• Chicken cube flour 1tsp
• Cornflour (dissolved in water) 2 tbsp
• Soya sauce 2tbsp
• White vinegar 2tbsp
• Salt 1 tsp
• Sesame seed oil 3 tbsp + Oil for frying

Method
• Mix all prawn ingredients except oil in a bowl and add water to make thick paste.
• Heat oil in a pan. coat prawns with mixture and fry till golden.
• In a separate wok cook tomato ketchup, black pepper, soya sauce, chicken cube flour, salt, vinegar, and jaggrey and fry for 5 minutes
• Heat little oil in a pot; fry capsicums, cauliflower and green chillies, and mix in sauce and pineapples
• Before serving mix cornflour, salt, 3 tbsp oil, prawns and noodles.

Note: For chicken cube flour crumble 10 packets of chicken cube in 21/2 cups of flour and mix thoroughly with hands. Refrigerate mixture and use as and when required.

Chunky Pasta

Ingredients
    Dried pasta twists 300gms
    rasher leans 4
    Baby carrots 200gms
    Beans 200gms
    Broccoli 200gms
    Peas 200gms
    Red pesto sauce 3 tsp


Method
- Boil water in a cooking pan and cook pasta for 15 minutes.
- Grill rasher leans, steam baby carrots, beans, peas and broccoli in a steamer.
- Drain pasta and add red pesto sauce in it and mix well.
- Take a large plate and arrange steamed baby carrots round the plate.
- Mix other ingredients in pasta and put in the centre of plate.
- Kids will surely enjoy this pasta dish.

Chicken Pasta with Lemon Parmesan Sauce

4WMSWHVWZNCU Ingredients
2 cup spaghetti noodles
1/2 cup chopped raw chicken
salt and pepper to taste
1 tsp canola oil
2 tsp fresh lemon juice
1/4 cup milk
1/4 cup parmesan cheese
1/4 cup frozen peas


Method
- Bring a large cooking pan of water to boil. Sprinkle the chopped chicken with salt and pepper.
- Add canola oil to a skillet and turn heat on medium high. Add the seasoned chicken. 
- Start cooking your pasta in the boiling water (In the last 2 minutes of pasta cook time, you will add frozen peas).
- Cook the chicken for about 5 minutes, or until completely white, stirring occasionally. 
- Bring heat up to high to brown chicken to a golden color, cooking another 2-3 minutes.
- Add lemon juice, milk and parmesan to the skillet of chicken and stir well. (Don’t freak out if the milk curdles! It gives it a tangy buttermilky flavor). 
- Reduce heat under the skillet to the lowest setting. By now the pasta should be almost done so add the peas and let it return to a boil.
- When pasta is done, drain it completely and mix the chicken and sauce in with the pasta and peas. Top with additional parmesan if desired.

Chicken Noodles

Ingredients
    Boneless chicken ½ kg
    Noodles 1 packet
    Green chili sauce 2 tbsp
    Dry red chilies 2-3
    Chopped garlic 1 tbsp
    Chopped green chilies 1 tbsp
    Mixed shredded vegetables
    Soya sauce 3 tbsp
    Vinegar 1 tbsp
    Ajinomoto 1 pinch
    Salt and black pepper to taste


Method
- Boil the chicken and cut into cubes. 
- Heat oil in deep pan and add garlic, dry red chilies, shredded vegetables, soya sauce, salt, black pepper, green chili sauce and Ajinomoto and sauté for some minutes. 
- Boil the noodles for 5 minutes. 
- Strain the noodles and add them in mixed vegetables and chicken. 
- Add green chilies and vinegar and cook for 10 minutes on low heat. Serve hot.

Pasta salad (02)

Ingredients
350 gm large pasta shells
125gm beef slices
1 tbsp oil
1 medium carrot
1 small green capsicum
270gm canned corn kernels, drained
2 tbsp sour cream
1/2 cup French dressing


Method
- Cook pasta in a large pan of boiling water until just tender; drain, rinse under cold water, drain again. Place in a large mixing bowl and combine with oil. 
- Cut the carrot in half — lengthwise, then into thin strips. Cut capsicum and beef into strips. 
- Add the carrot, capsicum, beef and corn to pasta. Mix well. Place sour cream and dressing in a screw top jar; shake well. Transfer salad to a serving bowl, pour over dressing. 
- Serve at room temperature.


Quick Tip
To save time, cook the pasta before hand and refrigerate until required. This salad is a good way of using up leftovers. Include cold chicken, cooked or canned fish, cheese or any vegetables.

Chicken Fried Noodles

Ingredients
· chicken pieces,about 400 gms 
· broccoli or cauliflower,150 gms 
· Celery,1 
· Green onion,1 
· Bell pepper,1 
· Noodles,400 gms 
· Green chilies,5 
· Eggs,2 
· Freshly ground pepper,2 tsp 
· Ginger,1 sq.inch 
· Garlic,10 flakes,crushed 
· Star aniseed,1 
· Carrot,cut lengthwise,150 gms 
· vegetable oil,60 ml 
· soy sauce,30 ml 
· chicken broth 150 ml 
· Cilantro,1 bunch 
· chili powder 2 tsp. 
· Chicken soup cubes,3 
· Corn starch,50 gm


Note
Most of the ingredients mentioned above contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer,but also promote a sense of well being,especially with all those Red hot chilies inducing a flush....


Method
 -Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick pan.
- Add 1 tsp of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.
- Add more oil to the hot wok.Add the crushed garlic and crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the pan,stirring all the while. After a couple of minutes,reduce the heat so that the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.

Chicken pasta salad

Ingredients
2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup cashew nuts
1/2 cup sweet corn
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice


Method
- Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated. 
- Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted. 
- Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas. 
- Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled.

Spaghetti Balls

Spaghetti Balls are easy and delicious. These balls are an interesting way to eat spaghetti and your little one won’t mess his or her clothes too! sweet corn make it more nutritious, while the cheese adds a rich, pleasing flavor. A Great snack for lunch and picnic. Enjoy with Chili Garlic Sauce or Tomato Ketchup.

Ingredients
    * 1-1/2 cups spaghetti, boiled
    * 1 cup thick white sauce
    * 1/2 cup sweet corn
    * 1 egg, lightly beaten
    * 3 tbsp grated cheese
    * 2 tbsp fresh coriander leaves, chopped
    * 3 green chilies, chopped
    * 1/2 tsp black pepper
    * 1/2 tsp salt
    * bread crumbs as required
    * oil for frying

For White Sauce:
    * 1 cup milk
    * 2 tbsp butter
    * 1 tbsp plain flour, heaped
    * 1/2 tsp pepper
    * 1/2 tsp mustard powder
    * 1/2 tsp salt

Method
    * Place boiled spaghetti and sweet corn in a large bowl.
    * Also add white sauce, cheese, coriander leaves, green chilies, salt and pepper.
    * Mix until well combined.
    * Make small balls of the mixture.
    * Dip spaghetti balls in beaten egg then roll in bread crumbs.
    * Deep fry for 4-5 minutes or until golden brown.
    * Remove from the oil and drain on an absorbent paper.
    * Serve hot with Chili Garlic Sauce.

Spicy Spaghetti

Ingredients
    1 box of Spaghetti Noodles
    ½ tsp. of Red Chilli Powder
    1/4 tsp. of Chaat Masala
    Lemon Juice (from half of a lemon)
    1 Green Chilli (chopped)
    Salt to taste


Method
1) Boil some water in a pot, (enough to cook the amount of spaghetti) then add the spaghetti and let it boil until it is nice and soft.


2) Then drain the water from the spaghetti. And add the lemon juice, red chilli powder, salt and Chaat Masala.


3) Sprinkle the chopped green chillies and mix. 

Keema Khousa - Keema Spaghetti

Ingredients
    2 pounds of Ground Beef 
    1 packet of Spaghetti
    1 medium Onion - chopped
    2 Green Chillies - chopped
    1 tsp. of Red Chilli Powder - to taste
    1 tsp. Cumin Powder 
    1 tbsp. Coriander Powder 
    ¼ tsp. Turmeric Powder 
    Salt (to taste)
    1 tsp. Ginger Paste 
    1 tsp. Garlic Paste 
    1 bottle of Spaghetti Sauce (or to your taste)
    3 tbsp. Plain Yogurt
    Cooking Oil (as needed)
    Water (for boiling spaghetti)


Method
    Heat oil in a heavy parsed frying pan. Add beef and saute beef for a few minutes, or until it changes a little color. To the beef add: the ginger paste, garlic paste, onion, red chilli powder, cumin powder, coriander powder, turmeric powder, salt, green peppers and plain yogurt. Mix and saute for about 15 minutes, or until the beef is well done.


    Separately in a heavy based pot, boil the spaghetti and cook spaghetti in boiling water until it is well done. Then strain the spaghetti with a strainer. After straining put the spaghetti back into the pot. And put spaghetti back on stove on medium heat.


    Quickly add the keema to the spaghetti and mix well. Then add the spaghetti sauce and mix. Leave the spaghetti on stove until it is well heated. (By continuously mixing.) Finally take off heat and serve hot.