Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Adult Monster Pasta - Part 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 8

2 Tablespoon(s) Olive oil, divide
2 Tablespoon(s) Fresh garlic, mince divide
1/2 Cup(s) Sun-dried tomato pieces
chop drain if in oil
1 Cup(s) Dry white wine
2 Cup(s) Whipping cream or heavy
Salt and fresh ground pepper
1/2 Pound(s) Wild mushrooms, trim slice
1 Red or yellow bell pepper
dice fine
1/4 Cup(s) Fresh chives, snip divide
1/2 Cup(s) Parmesan cheese, grate
1 Pound(s) Monster pasta
2 Eggs
1/2 Cup(s) Beets, roast
1/2 Cup(s) Spinach, saute
4 Cup(s) Semolina flour, divide
1 Pinch(s) Salt
In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1
tb of the garlic and cook until tender, 1-2 minutes; do not brown. Add
the sun-dried tomato and stir with garlic. Add the white wine, cooking
until reduced by half, about 5 minutes. Stir in the whipping or heavy
cream; continue cooking until thick enough to coat the back of a
spoon, about 8 minutes. Season with salt and pepper. Remove from the
heat. Puree the sauce in batches. Place about half the sauce in a
blender and close the cover, leaving the small, removable feeder cap
in the center slightly open to let heat escape. Place a kitchen towel
over the cover. Hold the feeder cap in place and pulse mixture and
puree until smooth. (Pureeing a hot mixture can cause a heat buildup
that can blow the lid off a blender.) Pour the pureed sauce into a
bowl and repeat procedure with remaining sauce. Reserve all sauce. In
a large nonstick skillet, heat the remaining 1 tb olive oil over
medium heat. Add the remaining 1 tb garlic and cook until tender, 1-2
minutes; do not brown garlic. Add the mushrooms, cooking until golden,
about 5 minutes. Add the red or yellow pepper, cooking until just
warmed, about 3 minutes. Add the reserved sauce. Stir in 2 tb of the
chives and adjust seasonings if necessary; keep warm. In a large pot
of boiling salted water, cook Monster Pasta until al dente, about 3
minutes. Drain in a colander. Add the pasta to the skillet with the
sauce and mix gently to combine. To serve, evenly divide and mound the
pasta in the centers of eight warm, rimmed soup plates. Evenly divide
the remaining 2 tb chives over each serving. Sprinkle each serving
with 1 tb tb of Parmesan cheese and serve. 627 cal; 31 gr fat; 45%
fat. Continued in Part 2. Source: The Detroit Free Press. MM Waldine
Van Geffen Posted to MC-Recipe Digest by "M.
Hicks" <> on Feb 4, 1998

Nutrition (calculated from recipe ingredients)
Calories: 220
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 92.9mg
Sodium: 259.4mg
Potassium: 267.2mg
Carbohydrates: 5.1g
Fiber: 1.4g
Sugar: 1.8g
Protein: 6.2g

Scale this recipe to Servings [?]