Pasta

Pasta ..... It is something I make at least once a week for dinner. It is easy to make and I don't have to make any other side dish along with it.And my kids and usually all the kids I know here love Pasta. It is also a great way to make kids eat vegetables.I add lots of vegetables and sausage so kids get somewhat a complete meal. Initially it was my husband who was the official Pasta Maker and Spaghetti Maker in the family. Now I learned to make pasta from him. Spaghetti is easy but I am lazy to learn.

  Ingredients

Ingredients:

1) Pasta ( I usually use Rotini or Penne) - 1 packet

2) Pesto sauce - 2-3 tbsp

3) Pasta Sauce (I usually use Prego) - 1 1/2 - 2 cup

4) Alfredo sauce - 2-3 tbsp

5) Butter- 3-4 tbsp

6) Garlic (crushed) - 3-4 cloves

7) Mushroom( sliced) - 8 oz (227 gm)

8) Broccoli - 1 bunch

9) Zucchini / Green squash - 1

10) Sausage (sliced)-(optional)

11) Pepper powder - 1 tsp

12) Parmesan Cheese- to sprinkle

13) Olive oil

14) Salt

Method:

• In a large sauce pan, take plenty of water. Add salt and pour 1-2 tbsp olive oil. When water comes to rolling boil, add Pasta. Stir occasionally. Cook it uncovered till it become tender. Usually 9 min. (Check the package for cooking time. It depends on Pasta you use). When it is cooked, drain the water and keep it aside.
• In a large pan, heat olive oil. Add crushed garlic. Saute. When the aroma comes , saute for a few seconds and add the vegetables. Sprinkle salt and mix well. Cover the pan and cook for few minutes. Stir in between. When the vegetables are somewhat cook , add COOKED sausage.
• Add Pepper powder, butter, Pesto sauce,  Pasta sauce and  Alfredo sauce. Mix well.
• When it boils, toss in the cooked Pasta. 
• Sprinkle with  Cheese.

Note: You can use Alfredo sauce instead of PREGO sauce. Most people seems to prefer Alfredo over Prego/ Ragu. Alfredo is white in color and Prego is red. Prego's main ingredient is tomato and Alfredo is cheese. Pesto sauce main ingredient is  basil .If you want, you can add fresh or dry basil  in your pasta.

MINT- PESTO LAMB CHOPS

One day while I was going through my American recipe collections to try out something new I came across this recipe. I usually make Indian stuff at home. For me it is really easy to try out Indian dishes since ingredients are known to me and most of the ingredients are in my kitchen shelf. But when I browse through foreign recipes what happens is that I will be having one or 2 ingredients rest I have to search through shop shelves. There will be cheeses, sauces  and spices I have never heard of . This recipe seemed to be simple and easy to make without much searching for ingredients.

Here goes the recipe:

Ingredients:

LAMB:

lamb rib chops- 1 rack 

Olive oil- 1 tbsp

SAUCE:

Pomegranate juice - 2 cups

Balsamic Vinegar - 1 cup

PESTO:

 Mint leaves- 1/4 cup

Coriander leaves- 1/4 cup

Garlic cloves- 8

Salt - 1 tsp

Pepper- 1 tsp

Olive oil - 1/4 cup

Method:

• In a large saucepan, boil pomegranate juice and balsamic vinegar. On medium heat cook until it is reduced to half cup.
• For pesto, Place  mint, coriander, garlic, salt and pepper  in a small food processor or mixie bowl. grind well. While processing, gradually add olive oil in a steady stream.
• Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
• Bake uncovered , at 450 O oven for 15-20 min or until meat reaches desired doneness. (for medium-rare, a meat thermometer should read 145 0 ; medium 160 ; well-done 170)
• Drizzle with pomegranate sauce.

Note:  When I made it second time I didn't make the pomegranate sauce. But it tastes good without sauce too. You can serve it with salad, mashed potato etc.

Serve: 8

Recipe adapted from "Taste of home contest winners"