Basic Pasta Recipe: Start with the flour - measure
rowned.
Toss with hot pasta, Parmesan, salt, and pepper.
Bring chicken broth (add water if needed to cover pasta) to a boil.
Add pasta (follow directions on package).
Chop parsley, garlic and basil and grate cheese. Drain pasta and put on individual plates.
Each can add the other ingredients to taste.
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.
NOTE: Do not use the \"green can\" Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.
Cook and drain pasta as directed.
While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta.
Serve with grated Parmesan cheese if desired.
Cook pasta al dente.
Combine pasta with remaining ingredients.
Serve as a main dish on a hot summer evening with large slices of fresh French bread and an iced beverage.
Cook pasta according to package directions.
First, to the pasta water, add 3 pinches of
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Put pasta into a microwavable dish large
Cook pasta until al dente.
Drain.
Rinse under cold water until completely cool.
Drain.
Combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well.
Put all salad ingredients into a big bowl, pour dressing over and combine well.
Season to taste.
Chill several hours before serving.
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.
and whiz until the pasta starts coming together.
If
o use in Desert Fire Pasta. Yields 2 cups.
For
ring to the boil, add pasta to water and cook until