Cook
pasta
according
to
package
directions; drain. Rinse with cold water to cool quickly; drain well.
In a large bowl, combine
cooled pasta with remaining ingredients;
toss lightly until
evenly coated.
Cover; chill thoroughly before serving. Makes 6 to 8 servings.
In large skillet heat oil.
Saute onion, green pepper and garlic until tender, but not brown.
Blend in remaining ingredients except pasta.
Bring to a boil, then reduce heat and simmer, stirring occasionally for 15 minutes.
Meanwhile, cook pasta according to package directions; drain.
Serve sauce over hot cooked pasta.
Makes 6 servings.
Cook pasta al dente.
Blend together oil, teriyaki sauce, vinegar, salt and pepper.
Pour over pasta and let set for 2 hours or overnight.
Just before serving add remaining ingredients and toss.
Eat!
-Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
-In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
-Serve over pasta.
NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!
Cook pasta in boiling, salted water until al dente. Drain.
Meanwhile, place asparagus, peas and sugar snap peas in a microwave-safe bowl with 1 tbsp water. Cover with plastic wrap. Microwave on High (100%) for 1-1 1/2 mins, until just tender. Drain. Alternatively, steam until just tender.
To serve, toss pasta with vegetables, trout, parsley, olive oil and lemon juice. Season. Top with ricotta.
side.
Roll out the pasta on a floured work surface
50\u00b0F.
Arrange sliced star fruit in bottom of a
. Boil up your pasta, while pasta is cooking mix up your
1. Heat olive oil over medium heat.
2. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
3. Add salt, pepper, white wine, butter.
4. Stir 2 minutes, remove from heat.
5. Toss pasta with sauce, parsley, and cheese.
In a small frying pan, melt butter over medium heat. Add pine nuts and stir until lightly browned. Drain on paper towels. Let cool.
In a food processor, combine cooled pine nuts, basil, garlic, cheese and sugar. Pulse until combined. With the motor running, slowly add olive oil and process until combined.
Meanwhile, cook pasta in boiling salted water until al dente. Drain. Return pasta to saucepan and add pesto. Toss gently over low heat until heated through.
Prepare pasta - fresh takes 2-3 minutes;
emaining ingredients except the shell pasta, spinach and the Tabasco; bring
Heat oil in big stock pot.
Add cabbage and cook for 2 minutes.
Add chicken stock.
Simmer for 30 min.
With the lid on.
Add pasta,continue cooking for 15 minutes until pasta is done.
nion, grilling them for about 5 minute.
Add beef-onion
Mix all ingredients, then chill.
Eat (without guilt!). Modify recipe, as desired, by using a variety of pasta and/or vegetables.
Other options can include:
1/2 cup grated carrots, green or red onions and Parmesan cheese.
Mix sauce, meat, parmesan, mushrooms and pasta in a greased or sprayed 9x13 pan.
Top with mozzarella and bake at 375F for 30 minutes.
uarts of water for the pasta. Add 1 tsp of salt
ragrant & zucchini golden (less than 5 minutes). Remove from pan and
inutes.
Meanwhile, cook the pasta in a pot of boiling
hicken breasts and cook about 5 minutes each side.) Set chicken