Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid.
Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.
Cook penne according to package directions.
Meanwhile, combine remaining ingredients (except Parmesan) in large serving bowl. Stir gently and season to taste.
Drain pasta thoroughly and toss with sauce.
Sprinkle Parmesan cheese on top.
Serve hot.
25 degrees.
COMBINE uncooked pasta, 1 jar of Sauce and
Saute chopped garlic and onions in olive oil until soft.
Have large pot of water boiling for pasta.
Add drained capers, chopped tomatoes, chopped artichokes, chicken broth, salt and pepper. Simmer approximately 25 to 30 minutes on low heat.
Cook pasta last 10 minutes while mixture is simmering.
Drain pasta; put it and tomato mixture back into large pot.
Mix well.
Sprinkle portions with freshly grated Parmesan cheese.
Serves 6 to 8 easily.
o a boil. Add penne pasta and cook until tender yet
Cook pasta until tender; drain and mix with 2 tablespoons olive oil. In a separate pan, saut garlic with 1 tablespoon of olive oil. When garlic is golden brown, add white wine and cook until almost dry. Add heavy cream and cook for 5 minutes on medium heat. Add Mozzarella cheese until thick. Add tomatoes, spinach, salt, pepper and cumin. Place sauce over pasta; mix well and serve.
Bring a large pot of lightly salted water to a boil. Cook penne at a boil until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold water. Transfer to a large bowl.
Blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
Pour sauce over pasta; toss to coat. Refrigerate 8 hours or overnight.
urkey. Cook, breaking up, until no longer pink. Remove from pan
Bring water to boil for pasta. Chop leek (white part only;
nches from heat.
While pasta works, heat a large deep
Preheat oven to 350 degrees.
Grease large casserole dish.
Debone rotisserie chicken, shred the chicken, and set aside.
Mince or dice mushrooms. Saute in butter with garlic cloves until soft. Drain. Set aside.
Cook pasta according to package directions and drain.
Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
Pour into baking dish.
Sprinkle rest of cheese over the top.
Bake for 25 minutes, uncovered.
Boil pasta shells in salted water until slightly firm, according to package directions.
In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
(Make sure that loaf is no wider than 4 inches and
ill drip), gill side up. No need to oil cookie sheet
uarts of water for the pasta. Add 1 tsp of salt
egrees F.
Add pasta to a large pot of
Preheat oven to 375 degrees.
Spray a shallow, small baking dish with non-stick cooking spray.
Season each side of breast with garlic salt and Italian seasoning to your liking; place in casserole dish.
Spoon pasta sauce equally over top of each breast.
Bake for about 45 minutes; sprinkle equally with cheeses and bake an additional 5 minutes or until cheese are melted.
ith a dollop of low carb whipped cream.
With an
ater with salt and cook pasta 1 minute less than the
o cook.
Begin cooking pasta according to the package directions