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Pasta Night Menu

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Pasta Night Menu

Serves 6

Caesar Salad

Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are not cooked.

Caesar Salad Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Ingredients

  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cups (1-inch) cubed French bread (about 4 ounces)
  • 1 (2-ounce) can anchovy fillets, drained
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons red wine vinegar
  • 2 large pasteurized egg yolks
  • 1 garlic clove
  • 6 cups torn romaine hearts
  • 1/4 teaspoon kosher salt

Preparation

1. Preheat oven to 350°.

2. Combine 1 tablespoon oil and bread in a large bowl, tossing to coat. Arrange bread in a single layer on a baking sheet; bake at 350° for 15 minutes or until golden. Cool.

3. Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons and lettuce in a large bowl. Drizzle lettuce and croutons evenly with dressing; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.

Cooking Light JULY 2009

Garlic breadsticks

Pinot grigio

Vanilla low-fat ice cream with sliced peaches and toasted pine nuts

Lemon spaghetti

Cook 12 ounces spaghetti according to package directions, omitting salt and fat. Drain; place pasta in a large bowl. Combine 1 teaspoon grated lemon rind, 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 3/4 teaspoon salt, and 1/4 teaspoon crushed red pepper, stirring with a whisk. Drizzle juice mixture over pasta; toss well to coat. Sprinkle pasta with 2 ounces shaved Parmigiano-Reggiano cheese and 1/4 cup chopped fresh flat-leaf parsley.

Formal Menu Top Pasta Night Menu

Caesar Salad

Garlic breadsticks

Pinot grigio

Vanilla low-fat ice cream with sliced peaches and toasted pine nuts

Lemon spaghetti

Cooking Light

Formal Menu Bottom

Shopping List for Pasta Night Menu

Serves 6

Using the blender for the salad dressing helps this meal come together quickly. A simple, bright-tasting pasta entrée doesn't upstage the stellar salad, allowing it to be the star of the meal.

Shopping List:

Baked

  • 4 cups (1-inch) cubed French bread (about 4 ounces)

Deli

  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese

Special

  • 1 (2-ounce) can anchovy fillets, drained

Spices

  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar

Recipe List

Caesar Salad

Garlic breadsticks

Pinot grigio

Vanilla low-fat ice cream with sliced peaches and toasted pine nuts

Lemon spaghetti
Cook 12 ounces spaghetti according to package directions, omitting salt and fat. Drain; place pasta in a large bowl. Combine 1 teaspoon grated lemon rind, 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 3/4 teaspoon salt, and 1/4 teaspoon crushed red pepper, stirring with a whisk. Drizzle juice mixture over pasta; toss well to coat. Sprinkle pasta with 2 ounces shaved Parmigiano-Reggiano cheese and 1/4 cup chopped fresh flat-leaf parsley.

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Pasta Night Menu
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