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Welcome to the home of Gourmet Texas Pasta! Come check out our all new storefront location We have all of our Regular Pasta in stock Come by and get some or call to place an order 2013 Wells Branch Parkway Suite 119 in North Austin Come visit us and get real pasta, check out my free cooking classes learn all about healthy cooking and how easy it is at my other company www.austinhealthycooking.com |
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Spinach, Basil, Garlic Linguine One of our top selling pastas is this classic mix of Spinach, lots of Basil, and some rich Garlic. The perfect main dish as is, or with meatballs, Italian sausage, or some grilled salmon. Anything robust will stand up to the rich flavor of this pasta, even some great Limburger or well aged Blue cheese. Spinach, Basil, Garlic Linguine Broccoli al Forno: This dish is very heavy, but soooo delicious. Take one cup half and half along with one cup cream and heat in a pan where you have first lightly and slowly browned 4 minced cloves of garlic in 3 tablespoons of olive oil. Cook the creams slowly until they reach the light simmer stage where the bubbles are just forming around the edges of the pan. Season with fresh ground white pepper, sea salt, and a grating of fresh nutmeg. Cook one package of Spinach Basil and Garlic Linguine in boiling salted water for 5 minutes. For the last minute of cooking, add about 3 or 4 cups of broccoli florets that you have cut in half or quarters, to make bite sized pieces. Cook an additional two minutes or so, drain and return to the pan, add the cream mixture, toss together and then place into a large oven proof dish. Or individual ramakins. Lightly dust the tops with fresh parmesan and bake in the oven at 375 for about 15 minutes. Serve Pasta and Baby Mozzarella Cheese: Buy a pound or so of Bocconcini (tiny handmade balls of mozzarella cheese) drain the whey from the cheese, add up to a 1/2 cup of minced fresh herbs, 3/4 cup good Extra Virgin Olive Oil, 1/4 cup good quality Balsamic Vinegar, 1 teaspoon crushed red pepper and marinate overnight in the fridge. You can also get the Bocconcini already marinated in herbs and olive oil. (it just isn't very good oil) Cook one package Spinach Basil Garlic linguine or fettuccini in boiling salted water. Reserve one cup cooking water, drain pasta. Return to cooking pot, add the marinated cheese, toss well. Add some of the cooking water to make a thin clingy sauce, serve immediately. the warm pasta will begin to melt the balls of cheese and they will soften and become delicious with the pasta. Feeds, me, I could eat the whole thing, or up to 6 regular people. Italian Casserole Delight: Assemble the casserole and keep in the fridge to bake a later time. Perfect for pot luck or a quick dinner when you know you will be getting home late! Ingredients: 1 package Spinach Basil Garlic Linguine, cooked in salted water, drained;1 lb Italian sausage links, browned and sliced into ½ inch slices; 1 lb ground turkey or beef, browned and drained; 6 cloves garlic, sliced thin and added to the turkey or beef when cooking; 1 lb. shredded mozzarella; 4 oz. grated Parmesan; 1-16 oz can diced tomatoes; 1- 8 oz can tomato sauce; 1 cup half and half or if you feel adventurous, heavy cream; 1 teaspoon each oregano and parsley. Mix the browned turkey or beef with the sausage, tomato sauce, diced tomatoes, half and half, and herbs into a bowl. In a 4 quart casserole sprayed with non stick spray, spread half the pasta on the bottom. Sprinkle half the Mozzarella over the pasta. Spread half the meat mixture over the cheese. Repeat with the remaining ingredients with the Parmesan as the top layer. Cover with glass lid, or foil as a last resort, and either refrigerate for later, or bake at 350 for 20 to 25 minutes.
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Gourmet Texas Pasta
