Easy Rainbow Pasta Recipe. The rainbow recipes on Tablespoon continue today with this fun new one – Rainbow Pasta!
Plain spaghetti was by far one of my favorite foods as a kiddo, especially being an uber picky eater. But I’m pretty sure our spaghetti never looked like THIS! In fact, if it had, I’m imagining my mom could have hidden all sorts of extra veggies and good stuff in there without us kids noticing. But regardless of what sauce, veggies, or other ingredients you might like to serve with this pasta, the fun rainbow technique will definitely make this rainbow pasta the talk of the dinner table.
And to complete the “rainbow”, I’ve also included a quick tutorial for making these quick and easy little Parmesan “clouds”. Here’s the how to… First, you begin with the main ingredient: CARBS. Cook it al dente according to the package instructions. I used six colors (red, orange, yellow, green, blue and purple), but you can use however many colors you prefer.
And then serve! Just preheat your oven to 350 degrees. Creamy Caprese Pasta. Sigh.
It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Magazine/Cookbook Monday: Slow-Baked Mac and Cheese. Happy Monday!
And my second official Magazine/Cookbook day! Awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. It has lots of yummy ideas for crockpot recipes. Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste.
LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to.
Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right! Start by making a lasagna crust. Finally got it together. Creamy Pasta with Lemon and Peas. Pasta Pie. Cheesy, delicious and impressive Pasta Pie will have your family and friends amazed by your effots.
Believe it or not, it's simple to put together. Give it a try. See this recipe made on video here.With the enthusiasm my children showed for this recipe, you would have thought I reinvented the wheel. I guess rigatoni standing at attention has a way of impressing children? You bet it does. The key to this recipe, as far as taste goes, is using quality ingredients.
Let's put this together: You will need: Crushed tomatoes, fresh garlic, Parmesan cheese and mozzarella. Ground beef, rigatoni pasta, olive oil, butter, salt and pepper are also needed. In a large pot of salted boiling water, cook 1 pound rigatoni pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add 1 can good quality (28 ounces) crushed tomatoes; simmer until thickened, about 20 minutes. Print Recipe.