br>Add everything else except pasta, and simmer on low for
Fry the onion in oil until golden brown.
Add spinach to onion and oil; cook on low flame until warm.
Using directions from carton, cook pasta (short and tubular pasta is best for this recipe like ziti, rigatoni, mostaccioli, etc.) and set aside.
Two minutes before pasta is done, add Ricotta to the spinach and stir. Pour spinach mixture over pasta and enjoy!
dd the 2 cubes of vegetarian beef flavoured stock.
Add
Combine the cannellini beans and tomatoes in a greased slow cooker insert. Add the broth, onion, carrots, garlic, rosemary, parsley and thyme to the insert. Cover and cook for four hours on high.
Add the spinach; continue cooking for 10 minutes. Boil the small shell pasta until shells are al dente.
Add pasta to serving dish, pour soup over.
Basic Pasta Recipe: Start with the flour - measure
While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.
eated through, mix in the vegetarian burger crumbles. Reduce heat to
tir in beans and tiny pasta.
Simmer for 6-8
Heat oil in a large saucepan.
Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
Cover and simmer, covered, about 1 hour, stirring occasionally.
Remove bay leaf before serving.
Cook noodles, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Keep the grated cheese on the side to garnish into individual plates.
edium high heat and add pasta. Allow soup to cook until
Cook pasta according to package directions.
Cook pasta.
Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
When pasta is cooked, drain and rinse under cold water.
Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
* For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.
Mix mushrooms, broccoli, spinach, pepper, and onion.
Spread on baking sheet.
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
Bake vegetables at 450 for ten minutes.
Boil pasta until \"al dente\".
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
Drizzle remaining olive oil on top and coat top with Parmesan.
Bake at 450 for approximately 20 minutes.
and pepper. Mix in penne pasta and spread into the prepared
Cook pasta according to package directions; drain.
Rince with cold water; drain again.
In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
Add dressing to pasta mixture; toss gently to coat.
Cover and chill for 2 to 24 hours.
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
edium heat. Add salt and pasta. Bring to boil. Cook for
Boil pasta according to package directions for al dente. Drain and rinse under cold water till cooled. Drain well.
Blend mayo and zesty Italian dressing until smooth and creamy.
Coarsely chop crabmeat.
Toss pasta, crab, shrimp, green onions, peas,and black olives. Toss with dressing until well mixed and chill.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.