A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!
Did you know that pasta is low in fat and high in complex carbohydrates which gives you energy? A half cup serving of cooked pasta contains a mere 99 calories, less than half a gram of fat and less than 5 mgs. of sodium. It is advised that when making pasta dishes, one must choose a pasta shape and sauce that complement each other.
A twist on the super easy recipe my closest girlfriend Jules35 and I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes we make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. ;) I topped with a 4 cheese blend that had cheddar in it for the picture. Up to you!!
A delicious and simple tomato pasta sauce which I've been using for years and is the first one I taught my kids how to make. The fresh garlic at the end, uncooked, is what makes it really tasty. I hesitate to post it because the cream will curdle if the heat is too high. It sometimes takes a couple of times before you get the feel of how much heat it will take. It will still taste ok, but won't look really yummy. Do remember to dilute the paste with water first. Very important. All quantities are flexible. Substituting with milk or garlic powder will absolutely not work.
The name cinque Pi refers to the 5 (Italian = cinque) most important ingredients in this sauce which in Italian all start with the letter p: panna (cream), purea di pomodoro (tomato puree), prezzemolo (parsley), parmigiano (parmesan), pepe (pepper). This pasta dish which originates from Italy is very popular in Switzerland. Therefore, I categorized it as Italian and Swiss. My BF who is Italian actually said that he has never seen it on the menu in Italia. Here in Switzerland you can find it in nearly ever Italian restaurant and many people cook it at home.
I'm not actually a fan of cooked tomatoes, but I love this dish, especially beside a juicy slab of marinated, grilled venison steak! (I usually only use 2 or 3 tomatoes and never bother with the peeling and seeding, but I'll leave that up to you!)