Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
Serve with cheese and chopped fresh parsley.
f water boiling for the pasta, I eyeball it when filling
Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
Add prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
Serve over pasta. Sprinkle with parsley.
/3 package of bowtie pasta to boiling water cook as
Cook pasta according to package directions.
In a large skillet, simmer oil, garlic, onions and parsley until tender. Combine tomato paste and water.
Add the tomato puree, wine and seasonings.
Continue to simmer 5 to 7 minutes.
Add bell peppers. Simmer an additional 2 minutes until tender.
Pour over pasta and blend.
Garnish with black olives.
Chill approximately 1 to 2 hours.
Serve cold.
cook pasta according to package directions; omitting salt and oil.
drain pasta and keep warm.
while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.
uarts of water for the pasta. Add 1 tsp of salt
Prepare pasta according to package directions.
Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.
egrees F.
Add pasta to a large pot of
adjust as desired.
Cook pasta in boiling water according to
ater with salt and cook pasta 1 minute less than the
leasure of preparing and eating pasta \"al dente\" (chewy), the way
alt to taste. Add penne pasta noodles and cook according to
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
Cook each kind of pasta separately until done but still firm. Rinse and drain well.
Mix two pastas together.
Add Zesty Italian dressing.
Toss and refrigerate overnight.
If excess dressing remains in bowl next morning, drain off and reserve for additional recipes.
Next day, add remaining ingredients.
Yields 14 to 15 servings.
ream and add the cooked pasta. Add basil and season to
ressing) into the cold cooked pasta -- mix well.
Place into
ucatini and cook until the pasta is al dente, approximately 10