Lynn Eckerle: So many pasta recipes, so little time

Lynn Eckerle
·2 min read
Pasta is just the beginning of many different entrees.
Pasta is just the beginning of many different entrees.

Faye from Swanton says her Cajun Shrimp Pasta is a perfect meal served with French bread and a green salad.

Sue from Hillsdale makes her Garden Spaghetti as a stand-alone dinner or as a side dish to grilled chicken.

Kathleen from Jennings sent in her recipe for Tomato & Sage Pasta.

Here are their recipes:

CAJUN SHRIMP PASTA

1 lb peeled and deveined large shrimp

16 oz bow tie pasta

1 c chopped sweet onion

1 T olive oil

3 1/2 t Cajun seasoning

1-10 oz container refrigerated Alfredo pasta sauce

1/2 c milk

1 c shredded smokey cheddar cheese

4 oz cooked andouille sausage, chopped

1 c chopped tomato

Grated Parmesan cheese

Sliced green onions

DIRECTIONS: Cook bow tie pasta per package directions. Drain. While pasta is cooking, cook onion until tender in olive oil using a large skillet or Dutch oven. Stir in Cajun seasoning and add shrimp. Cook until shrimp are opaque, about 4 minutes. Stir in Alfredo sauce, milk and cheddar cheese. Cook and stir until cheese melts. Stir in andouille sausage and tomato. Heat through. Add pasta and gently toss to coat. To serve, sprinkle with Parmesan cheese and green onions.

GARDEN SPAGHETTI

1-10 oz pkg frozen chopped broccoli, thawed and drained

1/2 lb sliced carrots, cooked and drained

1/4 c chopped onion

1 clove garlic, finely chopped

3 T butter

1/4 c flour

1 t instant chicken bouillon

1/2 t dried thyme

2 c milk

2/3 c grated Swiss cheese

1-4 oz can sliced mushrooms, drained

8 oz spaghetti noodles

DIRECTIONS: Cook spaghetti according to package directions then drain and keep warm. Meanwhile, in a large saucepan, cook onion and garlic in butter until tender. Stir in flour, chicken bouillon, thyme. Gradually add milk, stirring constantly. Cook and stir until mixture thickens. Add Swiss cheese and stir until melted. Add broccoli, carrots and mushrooms. Heat through. Serve over spaghetti.

Tomato & Sage Pasta

2 cloves garlic, minced

1 T olive oil

1 1/2 lbs Roma tomatoes, peeled and quartered

1/4 t salt

1 small yellow bell pepper, cut into thin strips

1/4 t pepper

1 T fresh snipped sage, or 1 t dried sage

4 oz linguine

DIRECTIONS: Cook linguine, following the package directions and drain well. While the linguine is cooking, in a medium-sized saucepan, cook garlic in hot oil for 30 seconds. Stir in tomatoes, salt and pepper. Bring to boiling, reduce heat. Simmer, stirring occasionally for 10 minutes. Stir in sweet bell pepper and sage. Cook and stir for 5 minutes or until desired thickness. Serve over hot linquine.

From a reader:

Dear Lynn,

I’m trying out new vegetables and eggplant is next on my list. Does anyone have some recipes?

Tonya from Imlay City

Please send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

Lynn Eckerle
Lynn Eckerle

This article originally appeared on The Daily Reporter: Lynn Eckerle: So many pasta recipes, so little time