What else can I possibly make with pasta?

Sadra, this is one of my favorites - Layered Pasta Salad:

http://www.ilovepasta.org/recipes/Layered_Picnic_P...

Use any pasta (tri-color rotini, ziti, shells, tortellini, ravioli), cheese, veggies and dressing of choice. The pasta soaks up the dressing, so I use more, or add a little before serving.

Other ideas:

Baked ziti (cheese or tomato-based)

Linguine & clam sauce. A few cans of clam sauce are inexpensive. Add some fresh parsley and lemon juice & lemon zest (optional), or sun-dried tomatoes.

Caprese pasta - add fresh basil, fresh mozzarella, fresh tomatoes, chopped, s&p, & oil & vinegar.

Oven roast some garlic & plum tomatoes, halved, drizzle w olive oil, sprinkle with s&p. Serve over hot pasta.

Linguine carbonara (already mentioned)

Pasta with homemade pesto sauce.

Vegetable lasagna with white sauce/bechamel & fresh-grated nutmeg.

Stir-fry your veggies, and make a veggie/noodle bowl.

Luciano Pavarotti's Linguine:

http://www.great-chicago-italian-recipes.com/lucia...

Pasta Carbonara

1 pound linguine or spaghetti

6 strips bacon, diced

4 egg yolks

1 cup grated Parmesan

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup fresh flat-leaf parsley, chopped

1Cook the pasta according to the package directions. 2Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. 3In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)

http://www.realsimple.com/food-recipes/browse-all-...

or

One-Pot Pasta

With a simple saute of onions, mushrooms, tomatoes and Italian seasonings, this one-pot wonder transforms leftover pasta into a satisfying supper that will have everyone asking for seconds.

Ingredients

1 teaspoon olive oil

1/2 cup sliced onion

1 cup fresh sliced mushrooms

1 (29 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1 cup water

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon white sugar

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

8 ounces macaroni

Cooking Instructions

Spray a large nonstick skillet with nonstick cooking spray. Add oil, and heat over a medium flame. Add onion and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, until tender.

Add tomatoes, tomato sauce, water, sugar, and spices to skillet. When mixture begins to boil, stir in pasta. Cover, reduce heat to medium-low, and cook 20 minutes. Stir mixture every 4 to 5 minutes while cooking

http://recipes.kaboose.com/one-pot-pasta.html

I use pasta bow ties or even stuffed pasta with this:

3T butter melted in small fry pan,

3 T flour stirred into butter and let saute a minute or two,

3 c. whole milk, or evap milk

Cook til thickened, add salt and pepper

add:

1/2 c parmesan cheese

1 lb of fresh spinach

cook til the spinach is very wilted and pour over pasta.

If you wish, you can use broccoli or another green veggie instead and even can add ham or crispy bacon or mushroom or all of the above.

Enjoy.

EASY ITALIAN (Chicken Piccata with Pasta and Mushrooms)

Ingredients

* 6 ounces whole-wheat angel hair pasta

* 1/3 cup all-purpose flour, divided

* 2 cups reduced-sodium chicken broth

* 1/2 teaspoon salt, divided

* 1/4 teaspoon freshly ground pepper

* 4 chicken cutlets (3/4-1 pound total), trimmed

* 3 teaspoons extra-virgin olive oil, divided

* 1 10-ounce package mushrooms, sliced

* 3 large cloves garlic, minced

* 1/2 cup white wine

* 2 tablespoons lemon juice

* 1/4 cup chopped fresh parsley

* 2 tablespoons capers, rinsed

* 2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

yes get some egg noodles, start boiling them in a sauce pan, get some green/ red peppers, cut them up and sautee' them with some olive oil in a skillet, drain the pasta mix peppers and noodles together, also it tastes REALLY good if you get some sausage and sautee' it then mix it with the peppers and noodles=]

you poor sod,