Basic Pasta Recipe: Start with the flour - measure
Cook pasta according to package directions.
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.
Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink.
Stir in water. Bring to boil. Add pasta; stir. Cook, covered, 5 to 7 minutes, or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.
Cook pasta for 12 minutes; then drain. (
wl, and whiz until the pasta starts coming together.
If
br>From a standard size Velveeta \"brick\" (typically a 2 lb
ompletely cooked.
Meanwhile, cook pasta with a pinch of salt
Add water (throw in some salt) to a large pot and bring to a boil.
Add in chicken and cook 12 minutes or until done.
Remove chicken from water using a slotted spoon.
Add pasta to water; cook 10 minutes or until tender; drain and keep warm.
Heat 1/4 cup broth over med-high heat in a Dutch oven.
Add in celery and onion; cook 5 minutes or until tender.
Stir in chicken, soup, cheese, and remaining 3/4 cup broth; continue stirring until cheese is melted.
Toss with pasta and serve immediately.
arge pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain
d cook the fresh fettuccine pasta until just tender, about 3
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
Cook macaroni according to package directions.
Drain and rinse macaroni.
Melt Velveeta cheese, milk and margarine.
Mix macaroni and cheese mixture thoroughly.
Add well drained spinach, mushrooms and Parmesan cheese.
Mix.
Spoon into a 9 x 13-inch casserole dish.
Cover with cheese slices.
Bake at 350\u00b0 for 30 to 45 minutes.
If it is to be served later, cover with lid and reheat in oven or microwave.
This makes a casserole for a large group.
Halve the recipe for a smaller group.
Boil the pasta in salted water until it
1) Cook the pasta according to the package directions. Drain and cover.
2)While the pasta is boiling, cook the frozen vegetables according to the package directions. Drain.
3) Brown the sausage in a large skillet. Drain if necessary.
4) Add the cooked and drained pasta, the cooked and drained vegetables, and the 2 packets of Velveeta to the cooked sausage.
5) Simmer until the cheese is heated.
he package directions. While the pasta is cooking, brown the meat
o use in Desert Fire Pasta. Yields 2 cups.
For