ting pasta \"al dente\" (chewy), the way we do in Italy,
tep is to add the pasta into the same pan. Before
erving the meats and dressing pasta right away, remove the meat
uarts of water for the pasta. Add 1 tsp of salt
egrees F.
Add pasta to a large pot of
edium-low heat. Meanwhile, cook pasta according to.
package directions
adjust as desired.
Cook pasta in boiling water according to
ater with salt and cook pasta 1 minute less than the
In large pot over medium-high heat, heat oil.
Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
Saute until vegetables are tender. Add rosemary and cook briefly.
Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
s needed.
Place in pasta bowl and garnish with parmesan
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
alt added. Before the pasta goes in make sure the
t skillet.
Bring water, pasta, vegetable oil, and 3/
nd Cheese: Cook and drain pasta. Leave pasta in colander. Add to
tyle pepper.
Meanwhile, cook pasta in a large pot of