Pasta bar
This is a family favorite that came out of visiting a local restaurant, where they have a daily lunch pasta bar. You choose your pasta, sauce, and ingredients, and the chef fixes it for you right there. While they have a large selection of choices, we limit ours to one type of pasta, two or three types of veggies, one type of meat, and one type of sauce. We pick and choose what we want, and no two dinners are ever the same. This is actually a very quick dinner to make, once the pasta's finished, and is especially good on these cold fall nights!
Ingredients:
Olive oil
Pasta (good ones we've used include wheat, tri colored rotini, bow tie, and egg noodle. Linguini and spaghetti are typically too thin)
Vegetables (we always have broccoli. We also have diced tomatoes, garlic, mushrooms, black olives, peas, etc)
Meat (browned chicken, pepperoni)
Sauce (we typically use the jarred alfredo sauce, but we've also used regular spaghetti sauce. The restaurant has a garlic butter sauce they also use)
Shredded mozzarella cheese
Preparation:
Boil the pasta
Dice the vegetables
Cook the chicken if needed
For ease, I put all ingredients in separate bowls kind of in a line. Then people can just tell me what they want and I just dig in.
To Cook:
I usually have two small saute pans with lids going at once. It seems that you get into a rhythm and start one as the other one is finishing. It's pretty easy that way!
Cook on medium heat on the stovetop (I usually put it at the 7 on my dial)
Heat oil
Once heated, add pasta, meats, and veggies.
Top with sauce
Mix together with a wooden spoon and put the lid on to sort of steam it
Lower the heat (I usually put it on 4 at this point)
When finished, you can top with mozzarella cheese. This is really good with crusty garlic bread!
Bon appetit!
Ingredients:
Olive oil
Pasta (good ones we've used include wheat, tri colored rotini, bow tie, and egg noodle. Linguini and spaghetti are typically too thin)
Vegetables (we always have broccoli. We also have diced tomatoes, garlic, mushrooms, black olives, peas, etc)
Meat (browned chicken, pepperoni)
Sauce (we typically use the jarred alfredo sauce, but we've also used regular spaghetti sauce. The restaurant has a garlic butter sauce they also use)
Shredded mozzarella cheese
Preparation:
Boil the pasta
Dice the vegetables
Cook the chicken if needed
For ease, I put all ingredients in separate bowls kind of in a line. Then people can just tell me what they want and I just dig in.
To Cook:
I usually have two small saute pans with lids going at once. It seems that you get into a rhythm and start one as the other one is finishing. It's pretty easy that way!
Cook on medium heat on the stovetop (I usually put it at the 7 on my dial)
Heat oil
Once heated, add pasta, meats, and veggies.
Top with sauce
Mix together with a wooden spoon and put the lid on to sort of steam it
Lower the heat (I usually put it on 4 at this point)
When finished, you can top with mozzarella cheese. This is really good with crusty garlic bread!
Bon appetit!
Thanks for this recipe. I'm planning to cook dinner this weekend and your recipe seems like a perfect choice.
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There will always be one favorite dish at our local restaurant. Our dish is the pasta bar. We have to select our pasta, sauce and ingredients and then the chef prepares it for us. There are many choices. But we always have our type of pasta. This dish is very easy to make dinner at home. We can try them on cold fall nights. Ingredients required are olive oil, pasta, Vegetables, meat, sauce and mozzaretta cheese.
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I like to use wooden spoon,as it is little bit different from the steel spoon..
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