about 45 minutes.
Cook pasta in another large pot of
Cook bowtie pasts in a large pot of salted water for 10-12 minutes, until al dente.
Drain and toss into a bowl with the olive oil.
Cool to room temperature.
When pasta has cooled, add the pesto, then add the parmesan cheese, peas, pine nuts, salt, and pepper.
Mix well, season to taste and serve at room temperature.
You can also add grilled chicken and serve as a main course.
In skillet, heat butter; add garlic and saute for 3 to 4 minutes or until garlic is golden.
Add clam juice and continue cooking until sauce is reduced in half.
Add clams and parsley. Continue cooking until heated through.
Toss pasta into sauce and continue to heat.
Remove from heat and sprinkle with Parmesan cheese, if desired.
Serve immediately.
Serves 6 to 8 as a first course or 4 as a main course.
Melt butter in double boiler over low heat.
Add cheese and stir until melted and well blended.
Add nutmeg and pepper.
Pour over cooked pasta.
Serves 4 to 6 as a main course and 6 to 8 as a first course.
ook the broccoli and pasta together until the pasta is done; at
Cook the pasta according to the package directions, without the salt.
Meanwhile, combine the lemon juice, oil, garlic, salt and pepper in a jar.
Cover and shake.
Combine all other ingredients, including the cooked, drained pasta in a large bowl. Add the dressing and toss.
Refrigerate, covered for at least 1 hour before serving.
Yield:
2 servings (as a main course).
0 minutes.
Add the pasta and mix well.
Transfer
r>spices.
Cook
pasta according to\tdirections.
Toss
eans, broth, and pasta.
Simmer until pasta is tender and mixture
nd add remaining ingredients except pasta, one at a time, stirring
In a skillet, cook garlic, pepper flakes and hot pepper sauce in oil and butter for 2 minutes.
Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 10 minutes.
Add most Parmesan cheese; mix well.
Pour over hot pasta and toss to coat. Sprinkle with a little more Parmesan.
Serve immediately.
Serves 6 to 8 main course or 10 to 15 side dish.
f boiling salted water, cook pasta according to directions on package
Cook and drain pasta without salt.
Combine ingredients, tossing well.
Chill at least one hour.
Serve on a bed of lettuce with tomato wedges.
erving the meats and dressing pasta right away, remove the meat
epper to taste. Add the pasta, combine well, and pour all
Preheat oven to 400\u00b0. Spread veggies, cut in 1/2-inch wedges, in large pan. Add olive oil and toss to coat. Bake. Turn often until brown and tender, about 35 minutes. Then add parsley, thyme, salt and pepper. Cook pasta al dente. Spoon out 1/2-cup pasta cooking water. Reserve. Drain pasta. In serving bowl, toss pasta with 1/2 of the veggies, reserved liquid and cheese. Spoon rest of veggies on top. Serves 4 as a main course.
Follow the directions for cooking the macaroni on the package. Drain pasta and rinse with cold water.
While the pasta is cooking, cut up the onions, celery and carrot.
In a large bowl, add pasta, tuna and vegetables and add one cup of mayonnaise, adding more if needed. Season the salad with salt and pepper to taste. Cover bowl and place in the refrigerator until completely chilled. The longer it is refrigerated the more the flavors will marry.
Cook pasta according to directions; drain, rinse and set aside.
Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
Add tomatoes, parmesan cheese, parsley and cooked pasta.
Stir well and season with salt& pepper.
Squeeze lemon juice over all and mix well.
Serving size for for main course.
Cook fettucine according
to
package directions; drain well. Combine
olives,
mayonnaise
and
yogurt.
Fold
in crabmeat. Whisk lemon juice,
oil,
vinegar, garlic, salt and pepper together.
Gently fold in avocado cubes.
Combine olive mixture with fettucini and
gently
add oil and vinegar dressing.
Chill and serve.
Garnish
with more olives.
Makes 4 to 6 servings as main course.
This is great on a buffet table.
With an electric mixer beat cottage cheese and cream cheese until nearly smooth.
In a saucepan, cook onion in butter or margarine until tender but not brown.
Add mushrooms, wine, thyme, salt and pepper.
Stir in cheese mixture, evaporated milk and drained spinach.
Heat through, but don't let it boil or it will separate.
Place hot spaghetti on large platter and top with sauce; toss gently.
Serves 4 as a main course.