Quick Easy Pasta Sauce (4) Collection
tagliatelle with prosciutto and parmesan 
tagliatelle with veal, wine and cream 
tagliatelle with smoked salmon 
tagliatelle pasta with asparagus and gorgonzola sauce 
from: "loraine fox" <loraine....@btinternet.com> 
can anyone recommend a good home made sauce for a quick and easy pasta 
dish, prefereable tagliatelle pasta. the dish will have some sort of meat 
i.e bacon, chicken. 
thanks a mill. 
tagliatelle with veal, wine and cream 
1-1/4 lb.  veal scallops -- cut in strips
  flour -- sifted
  seasoned with salt and pepper)
3-1/2 Tbsp  butter
1   onion -- sliced
1/2 cup  dry white wine
4 to 5 Tbsp  beef or chicken stock
2/3 cup  heavy cream
  salt and pepper
1-1/2 lb.  fresh tagliatelle or 1 pound dried
  parmesan cheese -- fresh grated
coat pieces of veal with seasoned flour and saute quickly in melted 
butter until browned. remove with a slotted spoon and set aside. 
add onion to the pan and saute gently until soft and golden, 8 to 10 
minutes. pour in wine and cook rapidly until the raw wine smell 
disappears, then add stock and cream and season with salt and pepper. 
reduce again, and add veal towards the end. 
cook tagliatelle in boiling salted water until al dente. drain and 
transfer to a warm serving dish. 
check the sauce for salt and pepper, stir in about 1 tablespoon 
parmesan, pour over the pasta and toss through. serve with extra grated 
recipe from "the new pasta cookbook" 
ginger chicken and carrots 
4   chicken breast halves, skinned
1 tsp  salt
1/2 tsp  ground ginger
6   carrots, scraped, cut in 1/4-inch slices
2 Tbsp  grated crystallized ginger
1/2 cup  chopped sweet red pepper
2 Tbsp  butter-flavored vegetable oil spread
4 Tbsp  fresh lemon juice
in 2-quart greased casserole, place carrots. top with chicken breasts and 
sprinkle with red pepper. in small bowl, mix together lemon juice, salt 
and ground ginger; pour over chicken. in small saucepan, place grated 
crystallized ginger and vegetable spread. place over medium high 
temperature and cook, stirring, until melted*. pour over chicken. cover 
casserole and place in 350 f. oven. bake about 1 hour or until carrots are 
tender and fork can be inserted in chicken with ease. to serve, spoon 
carrots and sauce over chicken. 
makes 4 servings. 
*this may be done in microwave on high, covered, for 1 1/2 minutes. 
--tagliatelle with prosciutto and parmesan 
4 oz.  prosciutto
1 lb.  tagliatelle
6 Tbsp  butter
1/2 cup  freshly grated parmesan cheese
  salt and ground black pepper
  a few fresh sage leaves, to garnish
cut the prosciutto into strips with the same width as the tagliatelle. 
cook the pasta in plenty of boiling salted water according to the 
instructions on the package. meanwhile, melt the butter gently in a 
saucepan, stir in the prosciutto strips and heat through over a very 
gentle heat, being careful not to fry. drain the tagliatelle through a 
colander and pile into a warmed serving dish. sprinkle over all the 
parmesan cheese and pour over the buttery prosciutto. season well with 
black pepper and garnish with the sage leaves. 
tagliatelle with smoked salmon 
12 oz.  tagliatelle
1/2   cucumber
6 Tbsp  butter
  grated rind of 1 orange
2 Tbsp  chopped fresh dill
1-1/4 cup  single cream
1 Tbsp  orange juice
4 oz.  smoked salmon, skinned
  salt and ground black pepper
cook the pasta in plenty of boiling salted water according to the 
instructions. using a sharp knife, cut the cucumber in half, lengthwise 
then, using a small spoon, scoop out the seeds and discard. turn the 
cucumber on the flat side and slice thinly. melt the butter in a 
saucepan, add the orange rind and dill and stir well. add the cucumber 
and cook gently for 2 minutes, stirring occasionally. add the cream and 
orange juice, and season to taste. then simmer for 1 minute. meanwhile, 
cut the salmon into thin strips. stir into the sauce and heat through. 
drain the pasta thoroughly and toss in the sauce until well coated. 
serve immediately. serves 4. 
tagliatelle pasta with asparagus and gorgonzola sauce 
tagliatelle agli asparagi e gorgonzola 
4 main-course or 6 first-course servings 
prep: 15 min; cook: 10 min 
this recipe is a flavor powerhouse made with minimum effort. cooking 
asparagus in the pasta pot saves one major step. the gorgonzola would 
provide plenty of flavor if tossed in uncooked, but tossing it with the 
pasta and asparagus mellows its pungency and contributes to a subtle, 
balanced blend of flavors. 
1 package  (8 ounces) tagliatelle pasta,
  or (1/2 package (16-ounce size) fettuccine can be substituted)
1 lb.  asparagus, cut into 1-inch pieces
2 Tbsp  olive oil
4 medium  green onions, sliced (1/4 cup)
1/4 cup  chopped fresh parsley
1 clove  garlic, finely chopped
1 cup  crumbled gorgonzola cheese (4 ounces)
1/2 tsp  freshly cracked pepper
cook and drain pasta as directed on package - except add asparagus 5 
minutes before pasta is done. 
while pasta is cooking, heat oil in 12-inch skillet over medium-high 
heat. cook onions, parsley and garlic in oil about 5 minutes, stirring 
occasionally, until onions are tender. reduce heat to medium. 
add pasta, asparagus and cheese to mixture in skillet. cook about 3 
minutes, tossing gently, until cheese is melted and pasta is evenly 
coated. sprinkle with pepper. 
as always 
linda in tennessee 
(ID: 7364) Mirror: rec.food.recipes: Mon, Jun 14, 2004

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