Cook pasta according to package directions.
In a large skillet saute the garlic in olive oil.
Add spinach and broccoli, red pepper and grilled chicken.
Toss to combine.
Stir in Alfredo sauce and pesto, simmer for 5 minutes.
Drain pasta and pour into a bowl.
Top with sauce and toss well.
Sprinkle with Italian seasoning and Parmesan cheese.
ater to a boil. Add pasta and cook until tender but
Basic Pasta Recipe: Start with the flour - measure
Cook pasta according to package directions.
edium heat. Add salt and pasta. Bring to boil. Cook for
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
heese mixture over the penne pasta in the saucepan you cooked
Cook pasta for 12 minutes; then drain. (
Blend or process all the Cafe De Paris butter ingredients till
wl, and whiz until the pasta starts coming together.
If
d cook the fresh fettuccine pasta until just tender, about 3
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
o use in Desert Fire Pasta. Yields 2 cups.
For
Boil the pasta in salted water until it
Grill seasoned chicken breast until done.
After pasta has been cooked and cooled toss the chicken, pasta, Romaine, onion, mushrooms and Parmesan cheese.
Dressing: Using a hand mixer, combine the anchovy paste, garlic, wine vinegar, mustard, salt, pepper and lemon juice; blend together until garlic is pureed.
Slowly drizzle in oils while still mixing.
Pour over.
salad and toss gently.
Makes 8 to 10 servings.
Cook pasta al dente, drain.
Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg.
Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese.
Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs.
Bake at 375 degrees until brown and gooey, about an hour.
n prepare dish, add uncooked pasta and pour *chili sauce over
Cook pasta as instructed on the packet,