Pasta and Cereal Recipes Ea by: Alba, Jenrey D. 10- Magiting +e : y Creamy Tomato And Spinach Pasta 5 Ingredients: 1/2 Ib. penne pasta lyellow onion 2 cloves garlic 1 Tbsp olive oil 1150z. can diced tomatoes 1/2 tsp dried oregano 1/2 tsp dried basil \ Ipinch crushed red pepper (optional)) fe 1/2 tsp salt freshly cracked black pepper to taste 2 Tbsp tomato paste 1. Bring a large pot of water to a boil over 207. cream cheese high heat. Add the pasta and continue to boil 1/4 cup grated Parmesan until tender (7-10 minutes). Drain the pastain 4 oz. fresh spinach acolander. 2. While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes). Procedures :3. Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm. Pasta Carbonara » Ingredients : | tablespoon extra virgin Olive oil or unsalted butter 1/2 pound pancetta or thick cut bacon, diced 1 to 2 garlic cloves, minced, about | teaspoon (optional) 3 to 4 whole eggs | cup grated Parmesan or pecorino cheese 1 pound spaghetti (or bucatini or fettuecine) Kosher salt and freshly water on to boil (1 ground black pepper to tablespoon salt forevery2 taste quarts of water.) Procedures : 1. Heat the pasta water: Puta large pot of salted2. Sauté the pancetta or bacon and garlic: While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. 3. Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese. 4. Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil. 5. Toss the pasta with pancetta or bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bow! with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.) 6. Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out. Ie -__ Halfian Baked Pas _ Ingredients : Ipackage (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni) 4cups marinara sauce (homemade or purchased) 1/2cup grated Parmesan or Romano cheese Icontainer (15 oz) ricotta cheese Procedures : 2cups shredded mozzarella 1. Cook pasta in generously (80z) salted water 3 minutes less than recommended on package. Drain. 2. Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.3. Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese. 4. Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving. Creamy Bacon and Mushroom Pasta , Ingredients : 250g streaky bacon 12 button mushrooms very finely sliced 300mIs cream Bunch of spring onions Olive oil Fresh Parmesan cheese 60mIs white wine Packet of fresh fettuccine pasta Basil leaves Procedures : 1.Cut the streaky bacon, cook in frying pan and set aside. 2.Fry mushrooms and finely sliced spring onions in olive oil. 3.Add bacon, wine and cream. Cook until sauce thickens. 4. Add ground pepper and grated parmesan.5. Following the package instructions, cook fettucine in salted water, until al dente and drain. 6. Plate pasta and serve sauce on top. Serve with finely sliced parmesan, ground pepper and basil leaves. Garlic Battered Pasta Ingredients : 2 cups uncooked small pasta shells, alphabet pasta or ring macaroni 3 to 4 garlic cloves, minced 1/2 cup butter 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper Procedures: 1. Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.One Pot Garlic Parmesan Pasta Ingredients : 2 tablespoons unsalted butter = 4 cloves garlic, minced 2 cups chicken broth * Icup milk, or more, as Procedures : 1. Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. 2.8tir in chicken broth, milk and fettuccine; season with salt and pepper, to taste. needed 8 ounces uncooked fettuecine Kosher salt and freshly ground black pepper, to taste 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves 3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. 4. Serve immediately, garnished with parsley, if desired.Pesto Pasta Ingredients : - 116 ounce) package pasta + 2 tablespoons olive oil + % cup chopped onion + 2 % tablespoons pesto + salt to taste + ground black pepper to taste + 2 tablespoons grated Parmesan cheese Procedures : LFilla large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl. 2. Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in pesto, salt, and pepper until warmed through. 3. Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat. Ingredients : + | cup uncooked bow tie pasta + 11/2 teaspoons butter + 2.1/4 teaspoons olive oil + 11/2 teaspoons all-purpose flour +1/2 teaspoon minced garlic + Dash salt + Dash dried basil + Dash eruished red pepper flakes +3 tablespoons 2% milk + 2 tablespoons chicken broth + | tablespoon water + 2 tablespoons shredded Parmesan cheese + | tablespoon sour cream. Procedures : 1.Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. 2.Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.+ > Lemon Pasta Ingredients : llemon 12 oz. spaghetti or other long pasta Kosher salt % cup heavy cream 6 Tbsp. unsalted butter 3 oz, finely grated Parmesan (about 34 cup) Freshly ground black pepper Cum, = Procedures : 1.Using a vegetable peeler, remove two 2"long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Thsp. into a small bow]; set aside. 2. Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce). 3. Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat. 4. Just before pasta is al dente, scoop out 1% cups pasta cooking liquid. Add % cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed. 5. Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.pe —— Pasta Pattanesca _ Ingredients : + 2 tablespoons extra virgin olive oil + 1/2 cup finely chopped onion + 3 cloves garlic, finely chopped * 3 to 4 canned anchovies, chopped + 2 tablespoons tomato paste + 1/2 teaspoon red pepper flakes + 1(28-ounce) can crushed tomatoes « 2 teaspoons dried oregano + 2 tablespoons small (non. Procedures : a LHeat pastlpittter: Bring a larga fa + 3/4 cup (95g) pitted olives water toa boil (I Tbsp of salt for every 2 quartsof —_ (black or green), roughly water). While the water is heating, start making chopped the sauce. + | pound spaghetti, linguine, or 2, Cook onions, anchovies, garlic: BP Pag 8 eee ee leeteal over roca inva large, deep fettuccine sauté pan. When the oil is hot, cook the onions until +» Salt they're soft and translucent, about 4-5 minutes. + Extra virgin olive oil, for While the onions are cooking, stir in the chopped a drizzling anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute. + 1/4 cup chopped fresh parsley 3. Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. 4. Cook the spaghetti: When the salted pasta water is ata rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. 5. Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick. 6. Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesnt stick together. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.Frait Cereal Bars Recipe Ingredients : _ 14 cup butter, plus extra for greasing © 1 cup puffed rice cereal leup corntlakes 1 cup rolled oats 1/4 cup dried mangoes, chopped, divided 1/4 cup dried pineapple, chopped, divided. 1/4 cup dried coconut, shredded, divided 1/4 cup honey 1/4 cup brown sugar 1/4 cup mini marshmallows Procedures : 1. Preheat oven to 50°F. Grease a 9x9-inch pan with butter. Cover bottom with aluminum foil and grease foil with butter. 2. Mix together cereals, oats, and half of the dried fruits in a large bowl. Set aside. 3, Melt butter in a medium saucepan. Add honey and brown sugar, stirring to prevent sugar from burning. Cook until sugar is dissolved and mixture is syrupy. 4. Pour syrup into cereal mixture. Mix with a wooden spoon until well coated. 5. Pour cereal mixture into prepared pan. Spread evenly and press down with an offset spatula until top is smooth. Top with marshmallows and remaining dried fruits. Bake in the preheated oven for 15 minutes or until slightly golden. 6. Let cool in the refrigerator for 30 minutes to 1 hour or until firm. Slice into 15 squares, about 3x2 inches per bar.5 ~s Muesli Breakiast Cereal Ingredients : +1 cup old-fashioned rolled oats + 3/4 cup milk +l tablespoon sugar + 1/4 cup walnuts, chopped + | Bartlett pear, cored and cut into 1/4-inch 4 = dice = + 1/2 cup seedless red Procedures: grapes, halved or 1.In asmall bowl, stir together oats, quartered lengthwise milk, and sugar. Cover with plastic wrap, and refrigerate | hour and up to overnight. 2.In a small skillet, toast walnuts over medium heat, tossing occasionally, until lightly browned, 4 to 6 minutes. Cool to room temperature. Stir walnuts, pear, and grapes into oat mixture. 3. Heat a non-stick pan. Once hot, place over medium heat. Squeeze out the batter into small circles (around 1/2-3/4” each), leaving at least 1/4-inch space between each one. See video for a better idea. 4. Cook over medium heat for 3-4 minutes or until bubbles start to form and the top begins to dry out. Once light or golden brown, flip it over and cook the other side for a few more minutes. I used a pair of chopsticks and a small spatula to flip them. But you can also use mix them around once golden brown on one side. Repeat this for the remaining batter. 5. Place the pancake cereals in a bowl and top with some chocolate chips or toppings of your choice! Drizzle with some maple syrup. You can also enjoy this like actual cereal and add milk! Scoop up and enjoy!Vegan Pancake Cereal Ingredients : + 11/2 cups (188g) all purpose flour 2 tbsp sugar of choice + [tbsp baking powder + 1/4 tsp salt + [1/2 cups room temp. soy milk or other non dairy milk | tbsp distilled white vinegar + tbsp distilled white vinegar + 3 tbsp neutral oil 1/2 tsp vanilla extract + Vegan chocolate chips for topping (optional) Maple syrup or other liquid sweetener for drizzling Procedures : L.Ina bowl, mix the plant milk and white vinegar. Leave to sit for 5 minutes to curdle. Add in the rest of the wet ingredients and mix well. In another bowl, mix all the dry ingredients together. 2. Slowly add in the wet ingredients to the dry ingredients while mixing. Mix just until well incorporated. There will be lumps and that’s okay. Don't over mix to avoid losing the fluffiness from the baking powder. Transfer the batter toa squeeze bottle ora plastic bag. If using a plastic bag, cut a very small part of the edge to create a hole. 3. Ina large bowl, combine remaining ingredients, and mix well. Once the honey mixture comes to a boil, carefully pour it over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup. Transfer mixture to baking sheets, and use spatula to flatten out cereal into an even layer. 4. Place baking sheets on prepared oven racks, and bake for 10 minutes. Carefully remove | tray at a time, and use spatula to stir cereal around. Rotate trays 180 degrees, and switch oven positions to ensure even baking. Bake for 4 to 6 minutes longer, until golden brown and well caramelized. Remove from oven, and allow to cool entirely on the trays before breaking cereal into large clusters. 5. Store in an airtight container for up to 2 weeks.a Ashure Cereal _ Ingredients : Yecup/85 grams neutral-tasting oil, such as canola 6tablespoons/l10 grams honey Ycup/i10 grams dark brown sugar, packed Iteaspoon fine sea salt Iteaspoon ground cinnamon Yateaspoon ground mahaleb Yateaspoon ground cardamom 10cups/160 grams puffed wheat Scant % cup/85 grams halved pecans Yecup/30 grams pumpkin seeds 3tablespoons/30 grams sesame seeds Yecup/85 grams almonds, very roughly chopped Procedures: 1. Adjust oven racks to lower-middle and upper-middle positions. Heat to 350. Line two baking sheets with parchment paper, and set aside. 2. Combine oil, honey and sugar in a medium saucepan, and set over medium-high heat. Whisk well, and bring to a boil, stirring occasionally to prevent scorching. p& Strawberry Cereal Treats Ingredients : Cooking spray 11/4 cups freeze-dried strawberries, crushed 6 tablespoons unsalted butter I tablespoon honey 110-ounce bag mini marshmallows I teaspoon vanilla extract Pinch of salt 8 cups crispy whole-grain rice cereal Procedures : 1. Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside. 2. Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated. 3. Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an airtight container up to 3 days.Cereal Almond Brittle Ingredients : q + 2cups Cheerios™ cereal + 2cups Cinnamon Toast Crunch™ cereal + 2cups oats + Icup sliced almonds + 1/2cup butter or margarine + l/4cup packed brown sugar + 1/3cup real maple or maple-flavored syrup Procedures : 1, Heat oven to 300°F. Line [large (I7x14-inch) cookie sheet or 2 (I5x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix both cereals, the oats and almonds; set aside. 2. In |-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring . Pour over cereal mixture; stir until frequently, until butter is melted and mixture boii well coated. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick. 3. Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into pieces with fingers. Store in tightly covered container. Chocolate Peanut Butter Crispy Bars Ingredients : Bottom layer Yecup honey Yeup peanut butter natural and creamy 2 Meups.risp rice cereal cup wheat germ or ground flax seeds Ycup rolled oats toasted, rolled or quick-cooking 3 tablespoons cocoa powder unsweetened, prefer dutch processed Middle layer: 1 cup coconut, shredded (desiccated) sweetened % cup peanut butter natural and creamy ‘Top layer: 1% cups dark chocolate or semi-sweet chocolate or chips Procedures : LTo make the bottom layer: Heat a medium sized saucepan under medium low heat. Add honey and peanut butter, and mix well, Cook for about 2 minutes, stirring constantly until sugar dissolves. Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined. ‘Transfer the mixture into a square baking pan(® by 8:inch or 9-by-9 inch) lined with parchment paper, press firmly. 2. To make the middle layer: Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transier to the bowl with peanut butter, stir with a wooden spoon until well mixed. Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and. evenly covered, Place in the refrigerator until it sets, about I hour; or freeze for about 20 minutes. 3. To make the top layer: Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir ‘until smooth and spread melted chocolate over the second layer with a rober spatular. Allow chocolate layer to coo! to room temperature, then put in the refrigerator for about | hour until it sets completely. When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board. Cut into small squares. Puc the squares in an ai tight container and keep it reirigerated.Apricot Walnut Cereal Bars _ Ingredients: 3 cups rolled oats old-fashioned rolled % cup walnuts chopped, about 2 ounces 3 cups cereal unsweetened pufied-grain, such as Kashi 2 cups apricots, dried chopped, or a mixture of dried fruits, such as cranberries, cherries, prunes... Yup all-purpose flour % teaspoon salt 12 ounces silken tofu drained (about 11/3 cups) Ilarge eggs % cup canola oil coup honey 1 teaspoon vanilla extract 2 tablespoons lemon zest freshly grated Procedures : Preheat oven to 350°F. Coat a large (15% by-15% inch) jellyroll-style pan with cooking spray. Spread oats and walnuts on a baking sheetwith sides. Bake until fragrant and light golden, 8 to 10 minutes, Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine. Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan ona wire rack before cutting into bars with a sharp knife. Date Skillet Cookies With Crispy Rice Cereal and Coconut Ingredients : + Loup dates, chopped (about 5 to 6 ounces) + Loup granulated sugar + 3 tablespoons unsalted butter + [large egg, beaten + 1/2 teaspoon pure vanilla extract + 2cups crispy rice cereal + 3/4 cup pecans - cup unsweetened coconut flakes Procedures : 1.Combine the dates, sugar, butter, and beaten egg in a heavy skillet over low heat. While stirring constantly, cook for 5 to 7 minutes until the mixture is bubbly. 2.Remove the pan from the heat. Add the vanilla, rice cereal, and pecans and stir to combine thoroughly. 3.When the mixture is cool enough to handle but still warm, roll the mixture into small balls and then roll them in the coconut. Set them ona plate or baking sheet. 4.Let cool thoroughly before serving.thank you. enjoy cooking !! <33 Ar