ncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly
ater to boil, for the pasta.
Scramble fry the ground
Cook pasta by instructions on the package.
Place frozen vegetables in a large colander in the sink.
Pour boiling water and pasta over the frozen vegetables into the colander.
Once the water drains out, move contents to a large bowl.
Add lo-cal dressing to taste.
Cover and refrigerate.
Cook your pasta in the usual way.
The amount depends on how hungry you are.
In a small heavy pan (or very carefully in a light one) heat the oil with the garlic the black pepper and the salt.
\"fry\"the garlic until it has gone very slightly golden.
Turn off the heat and let it stand until the pasta is cooked.
Mix the pasta with the oil and garlic and enjoy.
igatoni and give mixture a quick stir. Sprinkle Parmigiano-Reggiano cheese
Saute garlic in oil, add olives, then rest of ingredients. Season with salt and pepper to taste.
Simmer slowly as you cook pasta.
Drain pasta, cover with sauce and serve hot.
Serves 3 to 4 people.
Boil pasta.
Add all remaining ingredients when pasta is cooked and drained.
Mix thoroughly.
Best served warm.
Heat oil over medium-high heat.
Add onion saute until fragrant (2-3 minutes).
Add garlic, cook 3-4 minutes more, stirring often to prevent browning.
Add tomato sauce and dry spices.
Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
Remove from heat, add cheeses, stir gently until melted.
Add basil.
Pour over prepared pasta, toss to coat.
Top with parmesan cheese.
Serve with hot bread.
Heat olive oil in a medium size pan.
Saute zucchini and yellow squash.
Add green pepper, red onion and mushrooms.
Saute until tender and add minced garlic, salt, pepper and frozen peas. Steam for 5 minutes.
Pour in a little bottled marinara sauce and toss with favorite pasta.
Amount of ingredients depends on size of family.
Cook pasta per directions on box.
Wash and chop all the vegetables.
In large skillet, cook squash, zucchini, bell pepper and onion in cooking oil and water until tender.
Mix half of sauce into vegetables; bring to boil.
In a bowl, mix pasta (cooked) of your choice with mixture and serve immediately.
Top with grated cheese.
Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
ater to a boil. Add pasta and cook for 8 to
Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.
Prepare pasta per package instructions.
Meanwhile, cube hot links into 1/4\" pieces.
Place marinara sauce and hot links in a saucepan and bring to a boil.
Reduce heat, cover and simmer 15 to 20 minutes.
Add ricotta and mix.
Simmer another 2 minutes.
Serve over hot pasta with parmesan on the side.
Note: We like lots of sausage...you can adjust amount down if desired. Also time does not include dicing sausage. We keep diced sausage on hand.
Brown ground beef in large pot.
Drain any grease.
Add remaining ingredients except pasta and bring to a boil.
Turn heat down to low and simmer for 20 minutes (or more as desired).
Adjust amount of liquid by adding additional beef broth if needed.
Add salt and pepper to taste.
Add cooked pasta and heat through.
Serve with parmesan cheese.
Bring 4 quarts of water to a boil.
Add salt, oil and pasta; mix well.
Return to boil.
Add veggies on top.
Don't mix; return to boil.
Put on lid.
Turn off the heat for 10 minutes.
Take off stove.
Drain in colander.
Place on platter and serve!
Heat oil in a heavy medium sauce pan over medium heat.
Add onion, celery and carrot and saute, stirring occasionally, 3 minutes.
Add broth and water.
Cover and bring to boil.
Cook over medium heat 5 minutes.
Add garlic and pasta and cook, uncovered, over medium-high heat, stirring occasionally, 5-8 minutes.
Bring vegetables to boil and turn off heat.
Let vegetables set in pan until cool and drain well.
For the best salad, vegetables should be tender, but not completely done.
Combine cooled pasta and vegetables with dressing (a little or a lot depending on your preference).
Marinate overnight.
Before serving, add thinly sliced fresh mushrooms.
uarts of water for the pasta. Add 1 tsp of salt