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Pasta for Lunch

 
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tom



Joined: 25 Apr 2006
Posts: 2332
Location: Northwest Indiana

PostPosted: Mon Jan 11, 2010 11:43 pm    Post subject: Pasta for Lunch Reply with quote

Would you guys please share fairly simple recipes for pasta, particularly those that could be eaten cold? I don't mind fixing a large amount on Sunday and then eating it all week for lunch. Basically, I'm looking for anything that's NOT "pour some Ragu on some boiled noodles."

Thanks.
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2Ls



Joined: 23 Jun 2005
Posts: 3317
Location: Orlando FL

PostPosted: Tue Jan 12, 2010 1:10 am    Post subject: Reply with quote

It's really a summertime recipe, but I do this with leftover pasta all the time.

Works best with shapes like springs, wagonwheels, farfarelle, or penne.
Not so good with rigatoni or spaghettis.

Boil the pasta, rinse.
Slice some lunchmeats (pepperonis, salami, ham) into thin slivers. Slice some Provolone while you're at it.
Rinse some raw broccoli & cauliflower flowerettes (easy to get pre-packaged) or even easier, some frozen premix veggie blend.
Slice some olives.

Mix it all together and toss with your favorite Italian (or garlic, or pesto) dressing. Good warm or cold.
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2Ls



Joined: 23 Jun 2005
Posts: 3317
Location: Orlando FL

PostPosted: Tue Jan 12, 2010 1:12 am    Post subject: Reply with quote

another good one, warm or cold, if you are using spaghetti-

Olive oil in a pan. 3 cloves of garlic, minced. Sizzle a little. Add some cleaned shrimp, cook 3 minutes. Sprinkle with lemon juice.

Pour over the spaghetti & toss. Sprinkle fresh minced parsley on top.
Good warm or cold.
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2Ls



Joined: 23 Jun 2005
Posts: 3317
Location: Orlando FL

PostPosted: Tue Jan 12, 2010 1:14 am    Post subject: Reply with quote

Here's one more for little pasta shapes

Make a macaroni salad with the leftovers - add some mayonnaise, chopped onion, celery, carrot, hard boiled egg. Season with pepper, oregano and basil. Toss and eat. This one's better if it sits a day.
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1L



Joined: 23 Jun 2005
Posts: 8262
Location: Bay Village, OH

PostPosted: Tue Jan 12, 2010 12:37 pm    Post subject: Reply with quote

Toss leftover pasta (any shape will do, but spaghetti or linguine work the best) with soy sauce, rice vinegar, a little canola, sesame, or peanut oil, red pepper flakes if you like them, and ground peanuts. Serve cold. Makes a nice Asian inspired lunch.

I can't give you exact measurements as I make the dressing by taste. Spiced rice vinegar is the best (to me) and you can add sugar or sweetener if your palate requires it. (I like things to be "vinegary" rather than sweet).

You can also garnish with chopped green onion and add shredded carrots if your feeling fancy.
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Doctor F



Joined: 24 Jun 2005
Posts: 9579
Location: The Empire State

PostPosted: Tue Jan 12, 2010 2:45 pm    Post subject: Reply with quote

Similar to Michele's non-recipe, I use soy sauce, hot oil, chunky peanut butter (heat for 30 sec. in the microwave) peas and/or edame and cooked or grilled chicken (or shrimp) if you are so inclined. You can buy ready made peanut sauce in the asian foods section of your store and Perdu short cuts if you are in a rush. Mix according to your taste.
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Scuba



Joined: 01 Jul 2005
Posts: 3574
Location: Arlington, VA

PostPosted: Tue Jan 12, 2010 3:28 pm    Post subject: Reply with quote

I don't make it myself, but pasta with pesto is always good warm or cold.
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GregC



Joined: 13 Jul 2005
Posts: 3601

PostPosted: Thu Feb 04, 2010 6:06 pm    Post subject: Reply with quote

A can (or 2) of diced tomatoes, fresh garlic, and olive oil is great. I can make 2 lbs at the beginning of the week and it will pretty much get me through the whole week of the lunches. Just season the mixture to taste with some oregano, salt, & pepper and then sprinkle some parm cheese on when it's done.

It's simple and tasty.
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tom



Joined: 25 Apr 2006
Posts: 2332
Location: Northwest Indiana

PostPosted: Thu Feb 04, 2010 6:38 pm    Post subject: Reply with quote

GregC wrote:
A can (or 2) of diced tomatoes, fresh garlic, and olive oil is great. I can make 2 lbs at the beginning of the week and it will pretty much get me through the whole week of the lunches. Just season the mixture to taste with some oregano, salt, & pepper and then sprinkle some parm cheese on when it's done.

It's simple and tasty.


Do you eat this cold? Roughly how much olive oil? Thanks.
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Bob



Joined: 23 Jun 2005
Posts: 4197

PostPosted: Thu Feb 04, 2010 6:43 pm    Post subject: Reply with quote

tom wrote:
GregC wrote:
A can (or 2) of diced tomatoes, fresh garlic, and olive oil is great. I can make 2 lbs at the beginning of the week and it will pretty much get me through the whole week of the lunches. Just season the mixture to taste with some oregano, salt, & pepper and then sprinkle some parm cheese on when it's done.

It's simple and tasty.


Do you eat this cold? Roughly how much olive oil? Thanks.


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GregC



Joined: 13 Jul 2005
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PostPosted: Fri Feb 05, 2010 4:10 am    Post subject: Reply with quote

tom wrote:


Do you eat this cold? Roughly how much olive oil? Thanks.


I always eat it warmed up, but it's not bad cold. Here is the official recipe from my momma, but there really isn't much to it. I don't think I use quite so much olive oil, but 1/2 cup is probably a good starting point.

1 14 OZ can diced tomatoes
1/2 Cup Olive Oil
3 Large Cloves Garlic (crushed)
Salt and Pepper to Taste
1 Teaspoon Oregano
3 Tablespoon Parmesan Cheese
1 LB Spaghetti

Instructions:

1. Heat Olive Oil over low heat .
2. When oil is heated, add crushed garlic, diced tomatoes, salt and pepper and oregano.
3. Bring to a boil then cook on low heat and smash tomatoes while
cooking. Cook covered for 20 minutes or so.
4. Bring salted water to a boil, add spaghetti.
5. After 20 minutes, add the parmesan cheese to oil/tomato mixture
and turn heat off.
6. When pasta is ready, strain the water out, and toss it with oil
and tomatoe mixture. Top with additional parmesan cheese (as desired).
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tom



Joined: 25 Apr 2006
Posts: 2332
Location: Northwest Indiana

PostPosted: Fri Feb 05, 2010 3:31 pm    Post subject: Reply with quote

GregC wrote:
Here is the official recipe from my momma, but there really isn't much to it.


Thanks a lot, Greg. I'm pretty much pasta-illiterate. I was raised in a house in which pasta was spaghetti and spaghetti only.
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