Pasta can be a very quick and simple dish to whip together for a meal. It is especially easy to cook in high volumes and therefore perfect for feeding a large group of people. Though cooking pasta is generally a fairly fun, simple and straight forward task, there are a few pasta cooking tips which can help even the most decorated pasta veteran to improve their dishes.

The water in which the pasta is cooked can greatly impact the way the dish turns out. Make sure there is enough water in your pot because cooking pasta in too little water can cause it to stick together. If you are afraid this may be the case, add a tablespoon of oil to help eliminate sticking.

Adding salt to the water can also help with firmness and bring out the natural flavor.

Fresh pasta is a bit of a different ball game than processed pasta. Remember that when cooking pasta that is made fresh, it tends to cook quicker, so be sure to keep an eye on it. Test it frequently to ensure that it does not overcook. Do not cover the pot while the pasta is cooking as this will cause it to overcook.

To ensure that the pasta is as fresh as possible when it reaches the table, it is a good idea to serve it in a warm bowl because pasta cools very quickly. The best way to do this is by placing a bowl under the colander where the pasta is drained. After the bowl is emptied of water it can be filled with pasta and served fresh.

Though it is a simple dish to prepare, there are a few pasta cooking tips which can cause a dish to go above and beyond. Pasta can be used in a variety of dishes and making sure that it is cooked perfectly goes a long way towards creating a delicious meal. Following these simple pasta tips can help to make a dish spectacular.

Ingredients:

Directions:
In a large bowl, mix together the lemon juice, olive oil, black pepper, garlic, and parsley. Add the shrimp to the mixture and toss it around until the shrimp is well coated. Marinate in the refrigerator for half an hour. Bring a large pot of water to a boil and cook the spaghetti noodles for about 10 minutes, or until al dente. Preheat the grill at a high heat setting. Add the shrimp to skewers and grill for about 3 minutes on each side, or until thoroughly cooked. You might want to oil the grate slightly to prevent the shrimp from sticking. Serve the shrimp on top of the noodles and drizzle just a bit of the remaining marinade on top.

6 Oz. dry angel hair pasta, uncooked
½ Cup chicken broth
2 Tbsp. La Choy® Lite Soy Sauce
2 Tsp. cornstarch
½ Tsp. ground ginger
3 Servings (1/3 sec spray) PAM® Olive Oil No-Stick Cooking Spray
1 Small bunch green onion, cut into 1/2-inch lengths (1 bunch = about 1/2 cup)
2 Cloves garlic, minced (2 cloves = about 1 tsp)
1 Medium yellow crookneck squash, 1/4-inch-thick slices
1 Small red or green bell pepper, cut into thin strips
8 Oz. boneless skinless chicken breast, cut into 3/4-inch pieces
4 Oz. medium shrimp, thaw if frozen, peeled, deveined

Directions

1. Cook pasta according to package directions, except omit any salt or fat.
2. Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat 1 minute over medium-high heat. Add onions and garlic; cook 1 to 2 minutes, or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside.
3. Add squash to skillet; cook 2 minutes, stirring frequently. Add bell peppers; cook 2 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook 3 to 4 minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to 1 side of skillet. Stir broth mixture; pour into skillet. Cook 1 minute, or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook 1-2 minutes, or until heated through, stirring frequently.
4. Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.

Ingredients:

Directions:
Throw 2 tablespoons of butter in a skillet over a medium heat. Add the chicken, Italian seasoning, and garlic. Cook until the chicken is white all the way through. Remove from the skillet and set aside for later. Bring a large pot of water to a boil and add the fettuccine pasta. Cook for about 10 minutes, then drain. Melt 4 tablespoons of butter in the skillet and sauté 2 tablespoons of garlic. Stir in the flour, pepper, and salt and cook for about 2 minutes. Slowly add in the milk and half and half, but be sure to stir constantly. When the sauce turns smooth, add the Parmesan and Colby-Monterey Jack cheeses. Stir until all cheese is melted, then add the chicken mixture and sour cream. Stir well and serve over the fettuccine noodles.

I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance.

Ingredients

2 Large Chicken Breasts on the Bone, Skin on
3 Large Celery Stalks Sliced (Reserve Leaves)
3 Large Carrots Sliced
1 Medium Onion Chopped
3 Cloves of Garlic Crushed
2 Medium Russet Potatoes Cubed
1 Cup of Small Pasta for Soup (Orzo, Ditalini)
Water
Chicken Stock
Salt and Pepper to Taste
Grated Italian Cheese (Optional)
Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)

Directions

Step 1 – Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.

Step 2 – Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.

Step 3 – Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.

Bouquet Garni Instructions/Description

A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: “garnished bouquet”. It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don’t mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.

Step 4 – Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.

Step 5 – Add your pasta and cook along with vegetables until pasta is al dente.

Step 6 – While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.

Step 7 – Serve. Top with grated cheese if desired. Enjoy!