“fasta Pasta” refers to a type of Italian food made from wheat flour and water, and can be served with a variety of sauces.
Grilled Chicken and Vegetable Fettuccine: Cook fettuccine according to package instructions, then toss with grilled chicken and mixed vegetables
Here is a basic recipe for Grilled Chicken and Vegetable Fettuccine:
Ingredients:
8 oz fettuccine pasta
1 lb boneless, skinless chicken breast
2 cups mixed vegetables (such as bell peppers, zucchini, and mushrooms)
Olive oil
Salt and pepper
Parmesan cheese (optional)
Instructions:
Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Heat a grill or grill pan to medium-high heat and grill the chicken for about 5-6 minutes per side, or until cooked through. Slice the chicken into bite-sized pieces.
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the mixed vegetables and sauté for 5-7 minutes or until they are tender.
Toss the cooked fettuccine, grilled chicken, and mixed vegetables together in a large bowl.
Serve with grated Parmesan cheese on top (optional)
Enjoy your Grilled Chicken and Vegetable Fettuccine!
Grilled Shrimp and Asparagus Linguine: Cook linguine, then toss with grilled shrimp and asparagus
Here is a basic recipe for Grilled Shrimp and Asparagus Linguine:
Ingredients:
8 oz linguine pasta
1 lb large shrimp, peeled and deveined
1 lb asparagus, trimmed
Olive oil
Salt and pepper
Lemon juice
Grated Parmesan cheese (optional)
Instructions:
Cook the linguine according to the package instructions until al dente. Drain and set aside.
Season the shrimp with salt and pepper. Heat a grill or grill pan to medium-high heat and grill the shrimp for about 2-3 minutes per side, or until pink and cooked through.
In a separate pan, blanch the asparagus in boiling water for 2-3 minutes or until tender. Drain and set aside.
Toss the cooked linguine, grilled shrimp, and blanched asparagus together in a large bowl.
Drizzle with olive oil and lemon juice, season with additional salt and pepper to taste.
Serve with grated Parmesan cheese on top (optional)
Enjoy your Grilled Shrimp and Asparagus Linguine!
Grilled Sausage and Pepper Penne: Cook penne, then toss with grilled sausage and bell peppers.
Here is a basic recipe for Grilled Sausage and Pepper Penne:
Ingredients:
8 oz penne pasta
1 lb Italian sausage links
2 bell peppers (red and yellow)
Olive oil
Salt and pepper
Grated Parmesan cheese (optional)
Instructions:
Cook the penne according to the package instructions until al dente. Drain and set aside.
Preheat the grill or grill pan to medium-high heat. Grill the sausages for about 8-10 minutes or until cooked through, turning occasionally. Remove from grill and slice into bite-sized pieces.
Cut the bell peppers into thin slices.
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and sauté for 5-7 minutes or until they are tender.
Toss the cooked penne, grilled sausage, and sautéed bell peppers together in a large bowl.
Drizzle with olive oil and season with additional salt and pepper to taste.
Serve with grated Parmesan cheese on top (optional)
Enjoy your Grilled Sausage and Pepper Penne!
Grilled Zucchini and Tomato Spaghetti: Cook spaghetti, then toss with grilled zucchini and tomatoes
Here is a basic recipe for Grilled Zucchini and Tomato Spaghetti:
Ingredients:
8 oz spaghetti pasta
2 medium zucchini, sliced
2 cups cherry tomatoes
Olive oil
Salt and pepper
Grated Parmesan cheese (optional)
Fresh basil leaves (optional)
Instructions:
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Preheat the grill or grill pan to medium-high heat. Grill the zucchini and cherry tomatoes for about 3-4 minutes per side, or until slightly charred and tender. Cut the zucchini into bite-sized pieces and halve the tomatoes.
Toss the cooked spaghetti, grilled zucchini, and tomatoes together in a large bowl.
Drizzle with olive oil and season with additional salt and pepper to taste.
Serve with grated Parmesan cheese and fresh basil leaves on top (optional)
Enjoy your Grilled Zucchini and Tomato Spaghetti!
Grilled Eggplant and Mushroom Gnocchi: Cook gnocchi, then toss with grilled eggplant and mushrooms
Here is a basic recipe for Grilled Eggplant and Mushroom Gnocchi:
Ingredients:
8 oz potato gnocchi
1 medium eggplant, sliced
8 oz mushrooms, sliced
Olive oil
Salt and pepper
Grated Parmesan cheese (optional)
Fresh basil leaves (optional)
Instructions:
Cook the gnocchi according to the package instructions, usually by boiling them for 2-3 minutes or until they float to the surface. Drain and set aside.
Preheat grill or grill pan to medium-high heat. Grill the eggplant and mushrooms for about 3-4 minutes per side, or until slightly charred and tender. Cut the eggplant and mushrooms into bite-sized pieces.
Toss the cooked gnocchi, grilled eggplant and mushrooms together in a large bowl.
Drizzle with olive oil and season with additional salt and pepper to taste.
Serve with grated Parmesan cheese and fresh basil leaves on top (optional)
Enjoy your Grilled Eggplant and Mushroom Gnocchi!
Grilled Salmon and Broccoli Bow Tie: Cook bow tie pasta, then toss with grilled salmon and broccoli
Here is a basic recipe for Grilled Salmon and Broccoli Bow Tie Pasta:
Ingredients:
8 oz bow tie pasta
1 lb salmon fillet, skin removed
2 cups broccoli florets
Olive oil
Salt and pepper
Lemon juice
Grated Parmesan cheese (optional)
Instructions:
Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.
Season the salmon fillet with salt and pepper. Heat a grill or grill pan to medium-high heat and grill the salmon for about 4-5 minutes per side, or until cooked through. Cut the salmon into bite-sized pieces.
In a separate pan, blanch the broccoli florets in boiling water for 2-3 minutes or until tender. Drain and set aside.
Toss the cooked bow tie pasta, grilled salmon, and blanched broccoli together in a large bowl.
Drizzle with olive oil, and lemon juice, and season with additional salt and pepper to taste.
Serve with grated Parmesan cheese on top (optional)
Enjoy your Grilled Salmon and Broccoli Bow Tie Pasta!
Grilled Pork and Pineapple Rigatoni: Cook rigatoni, then toss with grilled pork and pineapple
Grilled Pork and Pineapple Rigatoni Recipe:
Ingredients:
1 lb rigatoni pasta
1 lb pork tenderloin
1 cup diced pineapple
Salt and pepper, to taste
Olive oil, for grilling and sautéing
Optional: Parmesan cheese, chopped fresh parsley or basil for garnish
Instructions:
Cook rigatoni according to package instructions until al dente. Drain and set aside.
Season pork tenderloin with salt and pepper and grill over medium-high heat until cooked through, about 6-8 minutes per side. Remove from grill and let it rest for a few minutes, then slice it into bite-sized pieces.
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add diced pineapple and sauté until slightly caramelized about 3-4 minutes.
Toss cooked rigatoni with grilled pork and pineapple. Serve warm and garnish with Parmesan cheese, chopped fresh parsley, or basil, if desired.
Enjoy your Grilled Pork and Pineapple Rigatoni, a delicious combination of sweet and savory flavors!
Grilled Beef and Mushroom Stroganoff: Cook egg noodles, then toss with grilled beef and mushrooms
Ingredients:
1 lb beef sirloin or tenderloin, sliced
8 oz mushrooms, sliced
1 onion, diced
2 cloves of garlic, minced
2 tbsp butter
2 tbsp flour
1 cup beef broth
1 cup sour cream
1 tbsp Dijon mustard
Salt and pepper to taste
8 oz egg noodles
Instructions:
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the butter over medium-high heat.
Add the sliced beef and cook for about 3-4 minutes per side, or until browned.
Remove the beef from the skillet and set aside.
In the same skillet, add the mushrooms, onions, and garlic. Cook for about 5 minutes, or until the mushrooms are browned and the onions are translucent.
Add the flour to the skillet and stir to combine. Cook for 1-2 minutes.
Gradually pour in the beef broth, stirring constantly.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until thickened.
Stir in the sour cream and Dijon mustard. Cook until the sauce is heated through.
Add the cooked beef back to the skillet and toss to combine.
Season with salt and pepper to taste.
Serve the beef and mushroom mixture over the cooked egg noodles.
Enjoy your delicious Grilled Beef and Mushroom Stroganoff!
Grilled Tofu and Peanut Udon: Cook udon noodles, then toss with grilled tofu and a peanut sauce recipe
Cook udon noodles according to package instructions.
Grill tofu until lightly browned on both sides.
In a separate bowl, mix together peanut butter, soy sauce, rice vinegar, sesame oil, and a sweetener of your choice (such as honey or agave nectar) to make the peanut sauce.
Toss cooked noodles with grilled tofu and peanut sauce. Serve immediately.
Note: You can add vegetables of your choice like bell pepper, carrots, and green onions to make it more healthy and delicious.
Grilled Peach and Basil Pesto: Cook angel hair pasta, then toss with grilled peaches and a basil pesto sauce
To make Grilled Peach and Basil Pesto, you will need the following ingredients:
-Angel hair pasta
-Peaches
-Basil leaves
-Pine nuts
-Parmesan cheese
-Garlic
-Olive oil
Instructions:
Cook angel hair pasta according to package instructions.
Cut the peaches in half and remove the pit. Grill the peaches cut side down for 2-3 minutes until they have grill marks and are slightly softened.
While the peaches are grilling, make the basil pesto sauce by combining basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor. Pulse until smooth.
Toss the cooked pasta with the grilled peaches and the basil pesto sauce. Serve immediately.