PASTA POTS

[MrRigatoni]

This something saw in one of my recipe books.

Adapted changed to help those wishing to cook Pasta.

Using the microwave for Pasta a jar sauce and Chicken

In fact any cut of meat diced or cubed.

Saves the time of large pots of water which can be heavy.

Also can be difficult to get timings right Pasta.

Made this last night.

Freezer vegetables used as so many available make it even easier for you all.

Simple steps

1. Use Pyrex casserole dish. One large for microwave or could use a bowl. If not big enough.

Add portion of Pasta salt and water boiling cover to Pasta not too much.

I used around not half full careful here hot water.

Microwave three minutes high leave. Drained to add later. Add olive oil to prevent sticking just a drizzle.

2. Oven any flame proof casserole dish or use what ever you wish . Add jar of sauce or portion. To numbers.

I used a Pyrex dish another one.

Sit Chicken or any cuts diced meat add mix if using diced cuts.

Remember to swill out jar add to Pan pot. Just a touch water and liquid from meat creates own sauce.

Allow to cook timings.

Chicken took halfhour .

3. Add end drained Pasta or any frozen veggies cook warm through futher few minutes could turn off oven.

If using Chicken legs or thighs remove from sauce see OK test knife . Juices run clear add Pasta stir and back on top Meat.

4. Allow to mingle residual heat will cook frozen veggies.

5. Serve .

Notes you can add whole jar of sauce to blender. Add defrosted frozen veggies Peppers Med veggies.

Defrost I do this bowl hot water kettle pour over drain and leave cooked any way.

Add to blender. Blitz up have a vegetable based sauce.

Simple add any Italian herbs garlic or chillies to blender.

I buy basic Basilisco Pasta sauces. Tart it up. Why need to buy jars with veggies in it do this.

Many frozen available good quality Courgettes Peppers mixes of Med Veggies diced ready to cook.

Or use Roasted Red Peppers Sundried Tomatoes in stead of veggies.

Did this last night minimum washing up.

Two Pyrex dishes and a bowl for the Pasta.

Time saver.

Understand you could another one pre cook a lot of Pasta drain and cool use these for Pasta Pots or Salads.

Add to a bowl sink to cool down then just add to your Stew or casserole instead of Potatoes .

End of cooking. Drizzle with olive oil stops sticking. If precooking Pasta.

Hope that helps every one.

Please any questions happy to answer.

Thank you all for reading and support.

[Zest]

Hi MrRigatoni

I like to pre-cook my wholemeal pasta, and then re-heat it - because of the resistant starch, and also convenience. I like your post about 'Pasta pots' and salads.

Zest

[MrRigatoni in reply to Zest]

Hello that is good to hear thank you kind words.

[Zest]

Hi MrRigatoni

I've been considering the portion sizes for pasta - my own preference, and which I consider to be a healthy option is to have wholewheat pasta, and as you know, I tend to pre-cook it for the resistant starch (although not every time) - I have tended to do 60g dry weight per person (for a while), and this weekend I had 75g dry weight per person, and actually I like that portion size more - it seems a good amount. I noticed on the packet that they recommended 100g dry weight per portion.

Do you have any thoughts on the serving sizes - for example how much do you tend to use when you do a 'pasta pot'??

I realise people are different sizes etc, and have different activity levels, I'm purely asking what your thoughts are about it - as I know you've been doing various courses and learning things, and have experience in different settings were people are served food.

I am maintaining my weight currently, having reached a healthy BMI, so I'm not aiming to lose weight, purely to maintain it.

You asked for questions, so I hope you don't mind my asking you this. I am interested to hear what you think.

Zest

[MrRigatoni in reply to Zest]

Hello thank you for question I actually use mt palm of my hand a portion to me is that.

Obviously different hands sizes.

To me a lot of Pasta per Person could use Cup measure quarter a cup might be fine.

Understand this your peference looking at my information have to hand, many on the subject say more some say less.

A portion small of Pasta coated .

Not smothered in sauce.

My book use as a guide reference say use first course use 65g to 90 g

Second Course 115g to 175g another book says different.

Confusing as is most amounts of what to use.

One ideas is look on line I do for how and what they do for presentations of Pastas and how much each recipe dish.

I do not eat a huge amount Pasta add more veggies.

Small shapes fill bowl but can be ideal to use small bites.

Hope I answered your question as mentioned .

Wish you well

[Zest in reply to MrRigatoni]

Hi MrRigatoni

Thanks very much, your answer is very helpful. I appreciate it.

Hope you have a lovely evening.

Zest