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Pasta Greats: 143 Delicious Pasta Recipes: from Almost Instant Pasta Salad to Winter Pesto Pasta with Shrimp - 143 Top Pasta Recipes

Pasta Greats: 143 Delicious Pasta Recipes: from Almost Instant Pasta Salad to Winter Pesto Pasta with Shrimp - 143 Top Pasta Recipes

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Published by Emereo Publishing
If you like Pasta, you need this book. With 143 recipes guaranteed to make your mouth water, this book is a long-awaited treasure.

If you love Pasta then this recipe book is a must have.

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make.

There is an excellent recipe for Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar and a wonderful Pasta With Spinach, Sausage And Roquefort Cream Sauce. My favorite Pastas are the slightly sweet ones like Poloni (Miniature Pasta Squares With Dairy Sauce). There is also a wonderful Pasta with (Turkey) Sausage and Pepper Meatballs. There is also a really nice Angel Hair Pasta with Fresh Tomato & Basil Sauce which is very easy to make yourself.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

These Pastas really stand out in this great book: Asparagus & Artichoke Heart Pasta Chez Panisse, Chinese Pasta Salad with Creamy Ginger Dressing, Grilled Shrimp With Pasta and Fresh Tomatoes, Famous Meatballs for his Famous Pasta Sauce, Italian Brochettes with Angel Hair Pasta, Seafood Pasta Salad with Roasted Peppers, Curried Chicken and Bow Tie Pasta Salad, Pasta Salad with Chicken and Artichokes, Pasta with Fresh Tomato and Cream Sauce AND Pasta with Herbed Ricotta and Pine Nuts.

Yummy!! Definitely great comfort food for All Seasons.


If you like Pasta, you need this book. With 143 recipes guaranteed to make your mouth water, this book is a long-awaited treasure.

If you love Pasta then this recipe book is a must have.

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make.

There is an excellent recipe for Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar and a wonderful Pasta With Spinach, Sausage And Roquefort Cream Sauce. My favorite Pastas are the slightly sweet ones like Poloni (Miniature Pasta Squares With Dairy Sauce). There is also a wonderful Pasta with (Turkey) Sausage and Pepper Meatballs. There is also a really nice Angel Hair Pasta with Fresh Tomato & Basil Sauce which is very easy to make yourself.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

These Pastas really stand out in this great book: Asparagus & Artichoke Heart Pasta Chez Panisse, Chinese Pasta Salad with Creamy Ginger Dressing, Grilled Shrimp With Pasta and Fresh Tomatoes, Famous Meatballs for his Famous Pasta Sauce, Italian Brochettes with Angel Hair Pasta, Seafood Pasta Salad with Roasted Peppers, Curried Chicken and Bow Tie Pasta Salad, Pasta Salad with Chicken and Artichokes, Pasta with Fresh Tomato and Cream Sauce AND Pasta with Herbed Ricotta and Pine Nuts.

Yummy!! Definitely great comfort food for All Seasons.


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Published by: Emereo Publishing on Aug 19, 2010
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10/31/2014

Sections

  • Almost Instant Pasta Salad
  • Angel Hair Pasta
  • Angel Hair Pasta with Shrimp
  • Angel Hair Pasta with Whipped Cream and Porcini
  • Angel Hair Pasta with Whipped Cream and Porcini
  • Angel Hair Pasta withFresh Tomato & Basil Sauce
  • Angel Hair Pasta withFresh Tomato & Basil Sauce
  • Asparagus & Artichoke Heart Pasta Chez Panisse
  • Asparagus & Artichoke Heart Pasta Chez Panisse
  • Autumn Pasta
  • Baja Chicken Pasta Salad
  • Basic Fresh Pasta Dough
  • Beer Brat Pasta
  • Bow Tie Pasta Piquant
  • Broccoli-pasta Toss
  • Butter ginger sauce for pasta
  • Cajun Chicken Pasta
  • Cannelloni (Stuffed Pasta)
  • Cappellacci (stuffed Pasta Squares)
  • Cheese and Pasta Pie
  • Cheesy mexican pasta
  • Chicken and Cheddar Pasta Toss
  • Chicken and Pasta in Ginger Sauce
  • Chicken Big Mamou on Pasta
  • Chicken Pasta Salad
  • Chinese pasta salad
  • Chinese Pasta Salad with Creamy Ginger Dressing
  • Chinese Pasta Salad with Creamy Ginger Dressing
  • Chris Perry's Pasta Salad
  • Creamy Ham and Pasta
  • Creamy Peppery Pasta Sauce
  • Curried Chicken and Bow Tie Pasta Salad
  • Delicate Whole-Wheat Pasta
  • Dijon Pasta Salad
  • Dilled Pasta Salad
  • Easy, Cheesy Green Bean Pasta
  • Egg Pasta Dough Abm
  • Famous Meatballs for his Famous Pasta Sauce
  • Famous Pasta Sauce
  • Fast and Easy Stir-Fried Pasta
  • Feta Stuffed Pasta Shells
  • Fiesta Pasta Salad
  • Fresh Vegetable Soup with Pasta
  • Garden Pasta
  • Garlic Parmesan Pasta
  • Garlicky Beef and Pasta
  • GrandMom's Pasta
  • Grilled Shrimp With Pasta and Fresh Tomatoes
  • Grilled Shrimp With Pasta and Fresh Tomatoes
  • Hogan's Ultimate Pasta Salad
  • Hot Tuna & Pasta Salad
  • Italian Brochettes with Angel Hair Pasta
  • Italian Meat Pasta Sauce
  • Lemon Tuna Pasta
  • Lone Star Steak and Pasta
  • Mamma's Pasta e Fagioli
  • Mandarin-Style Pasta
  • Manestra (Pasta)
  • Market Pasta Salad
  • Mexicali Pasta Salad
  • Mexican Pasta Pie
  • One Pot Tuna Pasta
  • Pasta
  • Pasta - Basic Recipe for Homemade
  • Pasta & Bean Soup
  • Pasta & Strawberries Romanoff
  • Pasta Al Forno
  • Pasta Al Pesto
  • Pasta Ala Oglio with Shrimp
  • Pasta ala Puttanesca
  • Pasta and Bean Soup
  • Pasta and Smoked Salmon Salad
  • Pasta Carbonara
  • Pasta Chowder
  • Pasta Di Pina
  • Pasta E Fagiole Soup for Crockpot
  • Pasta E Fagioli
  • Pasta Flora, Athens Style
  • Pasta Green Salad
  • Pasta in Cream Sauce w/Poultry Magic
  • Pasta Marco Polo
  • Pasta Primavera
  • Pasta Primavera Special
  • Pasta Salad
  • Pasta Salad Dijonnaise
  • Pasta salad with avocado
  • Pasta Salad with Chicken and Artichokes
  • Pasta Shells with Lemon Vinaigrette
  • Pasta Stew with Rosemary Pork
  • Pasta Vegetable Chowder
  • Pasta with (Turkey) Sausage and Pepper Meatballs
  • Pasta with (Turkey) Sausage and Pepper Meatballs
  • Pasta With Asparagus And Shrimp
  • Pasta with Broccoli and Walnuts
  • Pasta with Cherry Tomato Sauce
  • Pasta With Chicken And Almonds
  • Pasta with Chines Tahini Sauce
  • Pasta with Fresh Tomato and Cream Sauce
  • Pasta With Garlic And Eggs
  • Pasta with Herbed Ricotta and Pine Nuts
  • Pasta with Italian Sausage
  • Pasta with Lentils and Chard
  • Pasta With Light Lemon And Wine Sauce
  • Pasta With Meat And Pepper Sauce
  • Pasta with Meatballs
  • Pasta With Mushrooms
  • Pasta with Ricotta-Walnut Sauce
  • Pasta With Roast Peppers And Broccoli
  • Pasta with Scallops and Green Beans
  • Pasta With Shell Beans And Greens
  • Pasta with Shrimp and Vegetables
  • Pasta With Spinach, Sausage And Roquefort Cream Sauce
  • Pasta With Szechuan Spiced Shrimp
  • Pasta with Szechwan Peanut Dressing
  • Pasta with Tomato Meat Sauce
  • Pasta with Tuna
  • Pasta With Walnuts
  • Pastai Persli (Parsley Pie) Welsh
  • Pasticiotti with Pasta and Ricotta
  • Peanut Sauce over Pasta
  • Pennsylvania Pasta with Fresh Mushrooms
  • Poloni (Miniature Pasta Squares With Dairy Sauce)
  • Poloni (Miniature Pasta Squares With Dairy Sauce)
  • Quick Fix Pasta Sauces
  • Quickie Pasta Bake
  • Rolled Pasta with Radicchio, Pancetta, and Balsamic Vineg
  • Salad Bar Pasta Salad
  • Salsa Pasta Ole'
  • Seafood Pasta Salad
  • Seafood Pasta Salad with Roasted Peppers
  • Shrimp In Champagne Sauce With Pasta
  • Snow Pea Pasta Salad
  • Speedy Mushroom and Sausage Pasta
  • Spicy Baked Mushroom, Beef & Pasta Ole
  • Spicy Chicken Peanut Pasta
  • Spicy Country Pasta and Cheese
  • St. Louis Blues Pasta
  • Stir-fried Scallops With Pasta
  • Summer Harvest Pasta Salad
  • Triple Cheese Pasta with Green Peas
  • Turkey and Bow-Tie Pasta
  • Turkey Gorgonzola Pasta
  • Turkey-Pasta Salad
  • Tuscan Turkey and Pasta Toss
  • Vegan Pasta al Pesto
  • Vegetable Pasta for Crock-Pot
  • Vitello Tonnato On Pasta
  • Warm Pasta and Spinach Salad
  • Warm Pasta Salad
  • Winter Pesto Pasta with Shrimp

Pasta Greats: 143 Delicious Pasta Recipes: from Almost Instant Pasta Salad to Winter Pesto Pasta with

Shrimp - 143 Top Pasta Recipes

If you like Pasta, you need this book. With 143 recipes guaranteed to make your mouth water, this book is a long-awaited treasure. If you love Pasta then this recipe book is a must have. You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. There is an excellent recipe for Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar and a wonderful Pasta With Spinach, Sausage And Roquefort Cream Sauce. My favorite Pastas are the slightly sweet ones like Poloni (Miniature Pasta Squares With Dairy Sauce). There is also a wonderful Pasta with (Turkey) Sausage and Pepper Meatballs. There is also a really nice Angel Hair Pasta with Fresh Tomato & Basil Sauce which is very easy to make yourself. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. These Pastas really stand out in this great book: Asparagus & Artichoke Heart Pasta Chez Panisse, Chinese Pasta Salad with Creamy Ginger Dressing, Grilled Shrimp With Pasta and Fresh Tomatoes, Famous Meatballs for his Famous Pasta Sauce, Italian Brochettes with Angel Hair Pasta, Seafood Pasta Salad with Roasted Peppers, Curried Chicken and Bow Tie Pasta Salad, Pasta Salad with Chicken and Artichokes, Pasta with Fresh Tomato and Cream Sauce AND Pasta with Herbed Ricotta and Pine Nuts. Yummy!! Definitely great comfort food for All Seasons.

Pasta Greats

ISBN 978-1-921644-12-2

90000

143 Delicious Top Pasta Recipes
Jo Frank

9 781921 644122

Pasta Greats 143 Delicious Pasta Recipes

Copyright © Notice of rights All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Notice of Liability The information in this book is distributed on an “As Is” basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

and Balsamic Vinegar and a wonderful Pasta With Spinach. There is an excellent recipe for Rolled Pasta with Radicchio. Sausage And Roquefort Cream Sauce. the ingredients are easy to get and they don't take long to make. There is also a really nice Angel Hair Pasta withFresh Tomato & Basil Sauce which is very easy to make yourself. There is also a wonderful Pasta with (Turkey) Sausage and Pepper Meatballs. . Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. you need this book. The recipes are superb. this book is a longawaited treasure. With 143 recipes guaranteed to make your mouth water. If you love Pasta then this recipe book is a must have. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. Pancetta. My favorite Pastas are the slightly sweet ones like Poloni (Miniature Pasta Squares With Dairy Sauce). the recipes are easy. You'll love this book.If you like Pasta.

Yummy!! Definitely great comfort food for All Seasons. Jo Frank . Curried Chicken and Bow Tie Pasta Salad.These Pastas really stand out in this great book: Asparagus & Artichoke Heart Pasta Chez Panisse. Grilled Shrimp With Pasta and Fresh Tomatoes. Pasta Salad with Chicken and Artichokes. Italian Brochettes with Angel Hair Pasta. Seafood Pasta Salad with Roasted Peppers. Chinese Pasta Salad with Creamy Ginger Dressing. Famous Meatballs for his Famous Pasta Sauce. Pasta with Fresh Tomato and Cream Sauce AND Pasta with Herbed Ricotta and Pine Nuts.

.

........ 40 Fresh Vegetable Soup with Pasta............. 9 Beer Brat Pasta .................................................................................................. 17 Cheese and Pasta Pie...................................................................... 4 Angel Hair Pasta withFresh Tomato & Basil Sauce ..................................... 19 Chicken and Cheddar Pasta Toss.................................................... 2 Angel Hair Pasta with Shrimp ................................. 6 Autumn Pasta.......................................................................................................................................................................................................... Cheesy Green Bean Pasta............................... 24 Chinese pasta salad ..... 7 Baja Chicken Pasta Salad ..... 34 Egg Pasta Dough Abm............. 20 Chicken and Pasta in Ginger Sauce ................................... 26 Chris Perry's Pasta Salad............................................................................................................................................................................................................................. 18 Cheesy mexican pasta.............................................................................. 11 Broccoli-pasta Toss........................................... 14 Cannelloni (Stuffed Pasta) .................................................... 3 Angel Hair Pasta with Whipped Cream and Porcini................................................................................ 10 Bow Tie Pasta Piquant.............................. 5 Asparagus & Artichoke Heart Pasta Chez Panisse .......................................................................................................................... 37 Fast and Easy Stir-Fried Pasta ............................................................................................ 29 Curried Chicken and Bow Tie Pasta Salad ........................................................... 39 Fiesta Pasta Salad ............................ 25 Chinese Pasta Salad with Creamy Ginger Dressing .............................................................................................................. 13 Cajun Chicken Pasta ...........................Table Of Contents Almost Instant Pasta Salad .............................................. 36 Famous Pasta Sauce.......................................................................................................................................................... 8 Basic Fresh Pasta Dough ....................................................................................................................................................................................................................................................... 31 Dijon Pasta Salad ........................................................................................ 32 Dilled Pasta Salad ........................................................................................................................................................ 42 Garlic Parmesan Pasta ............................................................................ 22 Chicken Pasta Salad............................................ 38 Feta Stuffed Pasta Shells............................ 1 Angel Hair Pasta ................................................................................................................................................................................................................................................................. 15 Cappellacci (stuffed Pasta Squares).. 35 Famous Meatballs for his Famous Pasta Sauce ....................................................... 33 Easy.................. 41 Garden Pasta .................................................................................... 43 ........................... 30 Delicate Whole-Wheat Pasta .............................................................................. 21 Chicken Big Mamou on Pasta.................................................................................... 28 Creamy Peppery Pasta Sauce.......................................................................................... 12 Butter ginger sauce for pasta.................................................................................................................................................. 27 Creamy Ham and Pasta....................................

............................................................ 72 Pasta Di Pina...................................................................................................................................... 59 Pasta........................ 61 Pasta & Bean Soup . 80 Pasta Primavera Special..................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 79 Pasta Primavera ................................................................................................................................ 67 Pasta ala Puttanesca ............................................................................. 57 Mexican Pasta Pie...............Basic Recipe for Homemade........................................................................................................................................ 81 Pasta Salad ............................................................................................................... 58 One Pot Tuna Pasta.................................................................................... 69 Pasta and Smoked Salmon Salad .................... 54 Manestra (Pasta) ................Garlicky Beef and Pasta................................................................................................. 63 Pasta & Strawberries Romanoff......... 70 Pasta Carbonara .................................... 55 Market Pasta Salad.......................................................................................................... 74 Pasta E Fagioli ....................... 64 Pasta Al Forno ........... 51 Lone Star Steak and Pasta....... 68 Pasta and Bean Soup.... 71 Pasta Chowder .......... 66 Pasta Ala Oglio with Shrimp ........... 75 Pasta Flora.................. 53 Mandarin-Style Pasta. 73 Pasta E Fagiole Soup for Crockpot.................... 46 Hogan's Ultimate Pasta Salad ............................... 56 Mexicali Pasta Salad ................................. 84 Pasta Salad with Chicken and Artichokes............... 44 GrandMom's Pasta ................................................................................................................................... 45 Grilled Shrimp With Pasta and Fresh Tomatoes....................................................... 78 Pasta Marco Polo ............................. 60 Pasta ............................................................................................................................................................... 52 Mamma's Pasta e Fagioli ............................................................................................................................. 83 Pasta salad with avocado ......................................................................................................... 50 Lemon Tuna Pasta ........... Athens Style ..... 86 ................................................................................................ 49 Italian Meat Pasta Sauce ................................ 47 Hot Tuna & Pasta Salad.................................................................................................................................................................................................................... 48 Italian Brochettes with Angel Hair Pasta...................................... 65 Pasta Al Pesto ............................................................................................................................................................................................................................................................................................ 82 Pasta Salad Dijonnaise.......................................................................................................................................... 76 Pasta Green Salad ............. 77 Pasta in Cream Sauce w/Poultry Magic................... 85 Pasta Shells with Lemon Vinaigrette ......................................................................................

............................................................................................................................... 101 Pasta with Meatballs ............... 103 Pasta with Ricotta-Walnut Sauce..... 121 Rolled Pasta with Radicchio................ 90 Pasta with Broccoli and Walnuts .......................................................................................... 117 Pennsylvania Pasta with Fresh Mushrooms........ 88 Pasta with (Turkey) Sausage and Pepper Meatballs ......................................... 110 Pasta with Szechwan Peanut Dressing.......................................... 107 Pasta with Shrimp and Vegetables............................................................................................. 91 Pasta with Cherry Tomato Sauce............... Pancetta........................................................................................................... 97 Pasta with Italian Sausage................... 96 Pasta with Herbed Ricotta and Pine Nuts ....................................................................................... 99 Pasta With Light Lemon And Wine Sauce ..................................................................................................................................................... 126 Shrimp In Champagne Sauce With Pasta .......................................................................................................... 104 Pasta With Roast Peppers And Broccoli.................................................................................................... 119 Quick Fix Pasta Sauces.................................................................................. 94 Pasta with Fresh Tomato and Cream Sauce................ 95 Pasta With Garlic And Eggs ..................................................................... 100 Pasta With Meat And Pepper Sauce ...........................................................................................Pasta Stew with Rosemary Pork ................ 128 .... 118 Poloni (Miniature Pasta Squares With Dairy Sauce) ............................................................................... 116 Peanut Sauce over Pasta .......... 98 Pasta with Lentils and Chard .............................................................................................................................................. and Balsamic Vineg ......... 125 Seafood Pasta Salad with Roasted Peppers........................ 102 Pasta With Mushrooms ................................. 112 Pasta with Tuna............................................................... 105 Pasta with Scallops and Green Beans .................................................. 89 Pasta With Asparagus And Shrimp.......................................................... 120 Quickie Pasta Bake ........................................................................................................................................ 113 Pasta With Walnuts.................................. 92 Pasta With Chicken And Almonds ................................................................................................................................................................................... 124 Seafood Pasta Salad ...................................................................................................... 127 Snow Pea Pasta Salad ............................. 108 Pasta With Spinach.................. Sausage And Roquefort Cream Sauce .............................. 123 Salsa Pasta Ole' .............................................................................................................................. 114 Pastai Persli (Parsley Pie) Welsh .................................... 115 Pasticiotti with Pasta and Ricotta......................... 111 Pasta with Tomato Meat Sauce.......... 87 Pasta Vegetable Chowder ...................................... 109 Pasta With Szechuan Spiced Shrimp .................................................................... 122 Salad Bar Pasta Salad .............................................................................................................. 106 Pasta With Shell Beans And Greens ..................................................................................................... 93 Pasta with Chines Tahini Sauce............................................................................................

.. 143 Warm Pasta and Spinach Salad..................................................... 139 Tuscan Turkey and Pasta Toss........................ 140 Vegan Pasta al Pesto ........................................................................................................................ 142 Vitello Tonnato On Pasta.......................................................................................................Speedy Mushroom and Sausage Pasta ............. 136 Turkey and Bow-Tie Pasta ............................................... 138 Turkey-Pasta Salad .................................................................................................................................................................................................. Louis Blues Pasta ......... 141 Vegetable Pasta for Crock-Pot................................................ 134 Summer Harvest Pasta Salad ............................................................................. 135 Triple Cheese Pasta with Green Peas............................................ 146 ...... 133 Stir-fried Scallops With Pasta...................................................................................................................... 137 Turkey Gorgonzola Pasta......................................... 131 Spicy Country Pasta and Cheese............................................ 129 Spicy Baked Mushroom................................ Beef & Pasta Ole .................................................................. 144 Warm Pasta Salad ......... 130 Spicy Chicken Peanut Pasta.............................................................................................................................................................................................. 145 Winter Pesto Pasta with Shrimp .......................................................................................................... 132 St...............

mustard. sugar. salt and basil in a bowl and mix well. No Cholesterol. chopped Green Bell Pepper. on lettuce or cabbage leaves. sliced Green Onions. Sodium: 520mg. Serve in bowls. chopped Procedure 1 Combine mayonnaise. or Salad Dressing 1/3 cup Lemon Juice 2 Tbs Sugar 2 Tbs Dijon Mustard 1 tsp Salt 1 tsp Fresh Basil. 3 Servings: 12 12 oz 1 1 1 1 1 cup cup cup cup cup Bow-Tie Pasta. chopped 1 .Almost Instant Pasta Salad Almost Instant Pasta Salad 1 cup Fat-Free Mayonnaise. Stir in pasta and vegetables. sliced Red Bell Pepper. cooked al dente and drained Carrots. Fat: Trace. Cover and chill 4 hours. sliced Yellow Squash. 2 Per Serving: Calories: 150. lemon juice.

61 g fat. minced Medium-sized mushrooms sliced cup Oyster mushrooms. 2 When this begins to simmer. diced small cup tsp tsp cup 12 Fresh spinach. washed and stemmed 1/2 cup White wine 1 cup Vegetable broth Salt & pepper to taste 24 oz Angel hair pasta.255 calories. 466 mg sodium. cooked oz Procedure 1 Heat olive oil in a small skilled over medium heat. then add white wine and mix well. Toss with cooked angel-hair pasta. Return to a simmer. diced Garlic. garlic and mushrooms until soft. 44 percent calories from fat. Add roma tomatoes and fresh spinach. stemmed cup Roma tomatoes. 1 mg cholesterol. add the broth and season with salt and pepper to taste. 146 g carbohydrates. Saute shallots. 3 Approximate values per serving: 1. Servings: 4 2 .Angel Hair Pasta Angel Hair Pasta 1/2 4 4 1 1 1 Extra-virgin olive oil Shallots.

snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes. Drain the pasta. Garnish each portion with shrimp and vegetables. stirring occasionally. or until just heated through). and serve immediately. pepper. parsley. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes. cut in strips lb Snow peas. mix it with the sauce and portion it into heated individual serving bowls. melt butter. worcestershire and tabasco. stir in flour and cook for a few minutes until golden. At the same time. and stir until blended. garlic. salt. Add pesto. trimmed lb Jumbo shrimp Procedure 1 In a saucepan over medium heat. Reduce heat and keep warm. poach the pepper. or until al dente). bring to a gentle simmer and continue to stir until thickened.Angel Hair Pasta with Shrimp Angel Hair Pasta with Shrimp 1 1/2 1 1/2 1 1/2 1/2 1 1/2 1 1/2 1 2 Tbs Tbs cup cup Tbs Tbs Tbs Tbs Butter Flour Milk 35 per cent cream Pesto sauce Chopped parsley Minced garlic Grated paresan cheese 1/2 1/2 1 2/3 1/2 1/4 1 tsp Salt tsp White pepper x Worcestershire and tabasco lb Capellini Red pepper. Add milk and cream. parmesan. Servings: 4 3 .

5 * Or other dried mushrooms Servings: 4 4 . In a separate bowl. Allow to soak 45 minutes. Simmer until most of the liquid is evaporated. reserving the liquid. chopped 1/2 pint 3/4 cup 1/4 cup pinch (1 cup) whipping cream Angel hair pasta Parmesan cheese Salt and pepper to taste Procedure 1 Place the porcini in a small bowl and and 1/2 cup warm water. 4 Serve immediately. yet carefully.Angel Hair Pasta with Whipped Cream and Porcini Angel Hair Pasta with Whipped Cream and Porcini 1/2 3 1/2 3/4 oz Tbs cup lb Dried porcini mushrooms * Olive oil Chopped shallots Fresh mushrooms. cheese. return the drained pasta to the pot and add the mushroom mixture. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. Cook the pasta in the boiling water until al dente. Drain well. so that the whipped cream doesn't collapse entirely. Add the oil and shallots. Heat a large frying pan. 2 Bring a large pot of water to a boil along with a pinch of salt. along with the reserved liquid. 3 Using a large spatula. Refrigerate the whipped cream until the pasta is cooked. Add the fresh mushrooms and saute until tender. and saute a minute. Drain. whipped cream and salt and pepper to taste. Do this quickly. whip the cream until it holds soft peaks. fold all of the ingredients together. Chop the porcini coarsely and add to the frying pan.

sliced Salt & pepper 5 . In a serving bowl. minced 1/3 cup Green olives. chopped 2 Scallions. combine the pasta with the tomatoes & remaining ingredients.Angel Hair Pasta withFresh Tomato & Basil Sauce Angel Hair Pasta withFresh Tomato & Basil Sauce 7 md Tomatoes. 2 NOTE: In place of green olives. Toss & serve immediately. chopped Procedure 1 Cook & drain the pasta. Servings: 6 1/4 cup Parsley. skinned & coarsely chopped 8 oz Angel hair pasta 3 Tbs Olive oil 1/3 cup Basil. same amount. use black olives.

Cook the pasta and add to the pan. Sweet 1 1/2 cup Stock. cut into halves or quarters lengthwise. Add to chicken stock. If the sauce is too thin. Meanwhile blanch the artichokes in boiling salted water four to five minutes until tender.Asparagus & Artichoke Heart Pasta Chez Panisse Asparagus & Artichoke Heart Pasta Chez Panisse 1 1/2 lb 4 1 4 3 Asparagus lg Artichokes Lemon. Servings: 4 6 . the choke. If they are large. and the stem. Tagliatelle Procedure 1 Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. Toss in the cream sauce and serve garnished with the vegetables. Blanch the asparagus. gently reduce to about a cup. Juice of Shallots Basil Leaves Tbs Butter. and leave them in water with the lemon juice until ready to cook. 2 Melt the shallots in a few teaspoons of butter. Heavy 1 Tbs Mustard. When the tips are tender (2 to 3 minutes for thin asparagus and 5 to 6 minutes for fat asparagus). Add the mustard and basil and taste for salt and pepper. Save the stalks to make soup or puree. then add the cream. then add to the sauce. Peel and thinly slice the shallots. or for some other use. reduce it a little more. Dijon Salt Pepper Pasta. Chicken 1 cup Cream. Remove all the outer leaves of the artichokes and pare down to the heart. add them to the sauce. Trim away the green leaf ends. Cut the basil into ribbons. Cut the heart into 8 wedges.

the vegetables. pepper flake. bake 5 minutes.Autumn Pasta Autumn Pasta 1 1/2 1/4 3/4 1/4 cup tsp cup lb lb Fresh coarse bread crumbs Crushed red-pepper flakes Extra-virgin olive oil Linguini pasta Thinly sliced pancetta. pancetta mixture. Servings: 4 7 . mix crumbs. With slotted spoon.* in 1-inch pieces Leeks. in large skillet. Place on baking sheet. saute 10 minutes or until tender but not browned. remove to bowl. 5 In serving bowl. remove to bowl with pancetta. remaining 1/2 cup pasta water. With slotted spoon. heat over medium-high heat. quartered. Add peppers and squash. julienned 1 Butternut squash. rinsed. Top with bread-crumb mixture. cook linguini as package label directs. heat 1 Tablespoon oil over medium heat. reserving 3/4 cup cooking liquid. saute 4 minutes. the salt and pepper. add leeks. and 1 Tablespoon oil. minced 3/4 tsp Salt 1/2 tsp Freshly ground pepper lb 3/4 lb 1 lb Procedure 1 Preheat oven to 350F. add pancetta. add remaining 2 tablesppon oil. 3 While pasta cooks. until toasted. 4 To skillet.cover. cook 3 minutes or just until vegetables are tender. Over high heat. Keep pasta hot. To drippings in skillet. Set aside. 2 Meanwhile. split. toss. peeled and coarsely chopped 3 lg Cloves garlic. Cook 8 minutes or until crisp. stirring ocassionally. sliced Red peppers. garlic and 1/4 cup reserved pasta water. Add borccoli. In bowl. peeled cut into 2 x 1/4 inch stick 3/4 lb Broccoli. combine pasta. Drain. stirring once.

Add the chicken breast. * 6 oz Dried Mixed Fruit. uncovered. Raw 1 cup Jicama. about to 8 minutes or 10 minutes for the orzo. stirring occasionally. There should Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. skinless and weigh about 3/4 *You should use 1 6-oz package of diced mixed fruit. Cover and refrigerate until chilled. Cubed 2 Green Onions/Tops. Ground 1/4 tsp Salt 8 . Sliced Procedure 1 The chicken breast should be boneless. Boil. about 15 to 20 minutes. Mix the remaining ingredients and toss with the chicken mixture. at least 2 hours. reduce the heat and simmer until the chicken is done. just until the ring macaroni is tender. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Remove the chicken with a slotted spoon. macaroni. ** 1 cup Ring Macaroni Or Orzo. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit. then drain.Baja Chicken Pasta Salad Baja Chicken Pasta Salad 3/4 lb Chicken Breast. Servings: 6 1/2 cup Mayonnaise Or Salad Dressing 2 Tbs Sour Cream Or Plain Yogurt 1 tsp Red Chiles. Cover and heat to boiling. jicama and onions.

Turn the dough onto a work surface and knead together into a stiff mass. beaten 9 . 2 Servings: 4 1 Tbs Olive oil 3 Eggs (or more). Add the egg a bit at a time while pulsing. you've added enough eggs.Basic Fresh Pasta Dough Basic Fresh Pasta Dough 1 cup Unbleached flour 1 cup Semolina or durum flour 1 tsp Salt Procedure 1 PLACE ALL ingredients except egg into a food processor. When the dough forms into pellets. Let rest for 15 minutes before rolling into pasta.

Remove bratwurst and drain on paper towel. Mix red pepper. 2 While vegetables roast. Pasta lbs 1 cup onions. coarsely chopped Procedure 1 Preheat oven to 425°F. If mixture seems too dry. Servings: 10 Recipe Type Main Dish. immediately add bratwurst from skillet. chopped 1/2 cup fresh basil 1 Tbs olive oil 10 . of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes. add basil. reserving 1/2 cup of pasta water. and garlic with 1 Tbsp. Meat. Sprinkle remaining cheese over top and serve. onions. stirring occasionally. 1 cup of cheese and toss to mix thoroughly. Cook pasta according to package directions and drain.Beer Brat Pasta Beer Brat Pasta One of National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! 1 Rigatoni or other medium pasta shape 15 oz fresh bratwurst 1/2 cup beer 1-1/2 cups low-fat cheddar cheese 2 sweet red peppers. 3 Remove roasted vegetables from oven. remove casing from bratwurst. coarsely chopped 4 garlic cloves. Add bratwurst and beer to skillet and simmer. crumble and brown in a skillet over medium heat until they are no longer pink and well brown. pasta. add some of the pasta water to moisten. Pour fat from skillet.

Drain. Toss with bread crumb mixture and almonds. butter and garlic in skillet over medium heat. set aside. 2 Stir together olive oil. until crumbs are golden brown. minced cups fresh bread crumbs oz bow tie pasta cups shredded green cabbage cup blanched slivered almonds. 4 Toss pasta with tomato mixture. vinegar and basil. cook stirring constantly.Bow Tie Pasta Piquant Bow Tie Pasta Piquant 2 2 1/4 1/4 1/4 Tbs cup cup cup medium tomatoes. cook until bubbly. Pasta. diced red wine vinegar chopped fresh basil olive oil Butter 1 1 1/2 8 2 1/2 clove garlic. Serve at once. Remove from heat. 3 Cook pasta in large pot of boiling water according to package directions. Vegetarian 11 . stir in shredded cabbage during last minute of cooking. toasted Procedure 1 Toss together tomatoes. Stir in bread crumbs. Servings: 6 Recipe Type Main Dish.

Add cheese.. toasted 1/8 tsp Garlic powder 12 . cooking Procedure 1 PER SERVING: 168 cal. stirring once or twice.. broken up 1 Tbs Oil. grated 1 tsp Sesame seed. 3mg chol.Broccoli-pasta Toss Broccoli-pasta Toss 2 cup Broccoli flowerets 4 oz Fettuccine. 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender. Serve immediately. Add oil to pasta mixture and toss. 2 -Servings: 4 3 Tbs Parmesan cheese. Toss gently to coat. and pepper to taste. garlic... 24g carbo. 5g fat. Drain. 6g Pro. sesame seeds.

Add everything except cheese and cook until garlic is tender.Butter ginger sauce for pasta Butter ginger sauce for pasta 1/2 cup Butter 3 Tbs Grated fresh giner 4 Garlic cloves finely chopped 1/2 tsp Hot red pepper flakes Procedure 1 Melt butter in a medium skillet. Pasta suggestions: 3/4 lb Capellini. toss with cheese and serve. Makes 4 servings. about 4 minutes. Combine hot pasta. spaghettini or linguine. Servings: 4 1 tsp 4 1 1/4 cup Dried basil Whole gr onions finely chop Fresh black pepper Fresh grated parmaesam 13 .

and top each bowl with the chicken mixture (remove the bay leaf first). stirring occasionaly.Cajun Chicken Pasta Cajun Chicken Pasta 4 oz 1 tsp 1/2 lb Angel hair pasta Minced garlic Boneless skinless chicken Breasts. cut into 1-inch Chunks cup Spaghetti sauce 1/2 1/2 tsp Onion powder tsp Celery salt Pepper to taste 1 1/2 tsp Cajun seasoning 1 Bay leaf 1 Procedure 1 Set a pot of water to boil. 2 Coat a large non-stick skillet with nonstick cooking spray. or until the chicken is browned. 6 NOTES 7 The original recipe had 2. 5 Divide the pasta into two bowls. It should still be pretty low.2 g of fat per serving and 324 calories. 4 Meanwhile cook the pasta. and set aside. except for the pasta. Add the garlic and chicken and stir-fry over medium-high heat for about 3 minutes. 3 Reduce the heat to low and add all of the remaining ingredients. Servings: 1 14 . for about 10 minutes. Simmer. drain. to the skillet.

seam-side down. simmer 30 minutes. 6 Boil salted water in a large pan. Add tomatoes. 15 2 16 11 1/2 1/2 1 1/2 1/4 1/4 Tbs oz oz cup cup cup cup cup Butter or margarine Tomatoes. 10 b. garlic and basil in butter in a saucepan until tender. 4 Roll dough into a 12 x 18-inch rectangle. stirring occasionally. let dough rest 5 minutes. or until tender. Spoon 2 tablespoons filling on narrow end of each piece of pasta. cook rectanles of dough. prepare sauce: 9 a. 12 Pour 1 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking dish. roll up. drain on damp towel. until thickened. Combine soup. 5 minutes. let dough rest 1 hour. a few at a time. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan. 5 Cover. 19 c. 7 Rinse in cold water. bring to a boil.minced 1/2 tsp Basil leaves. chopped 1 Garlic clove. 2 Knead on lightly floured board until smooth. 11 c. crushed Procedure 1 Combine flour and salt to a bowl. spoon remaining soup mixture and sauce over cannelloni. salted 1/2 cup Onion. oven 30 to 35 minutes. 3 Cover. Reduce heat. chopped . Cook onion. medium. milk and Parmesan cheese in a bowl.inch rectangles. or until hot. cook. Place roll-ups. 15 b. grated Ricotta cheese Prosciutto (Italian ham) Hard salami. slightly beaten 1 Tbs Salad oil Water. 13 To make filling: 14 a. cut into eighteen 4 x 3. 16 To make cannelloni: 17 a. add 3 eggs and oil. chopped Cheddar cheese soup Milk Parmesan cheese. about 5 minutes. Bake in preheated 350F. 8 Meanwhile. stirring. mixing with a fork to form a firm dough. in a baking dish.Cannelloni (Stuffed Pasta) Cannelloni (Stuffed Pasta) 1 1/2 cup Flour 1 1/2 tsp Salt 5 Eggs. 18 b.

Cannelloni (Stuffed Pasta) 20 Serve with additional Parmesan cheese. Servings: 6 16 .

Fold square into triangle. Roll in machine starting with thickest setting and progressing to next to finest setting until pasta is very thin (expansion takes place during cooking).Sharp pecorino cheese Salt. Cover and let stand at slightly warm temperature about 30 minutes to ripen. Bake at 400F 5 to 7 minutes. or just until pasta floats to surface.tb Oil 4 Combine 4 eggs. Servings: 8 17 1/2 tsp Salt 2 cup Flour . Turn out onto well-floured board and knead several minutes until dough is firm and smooth but not dry. Season with pepper to taste. 6 To make filling. 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk until well blended. Remove at once and plunge into bowl filled with ice water 1 minute./2 lb Ricotta cheese /4 lb Spinach. combine ricotta. Drop each piece of pasta into boiling water and cook 3 to 4 minutes. Press edges to seal. Continue until all dough is rolled into strips. Place strips on floured board and sprinkle lightly with flour. slightly overlapping.Cappellacci (stuffed Pasta Squares) Cappellacci (stuffed Pasta Squares) PASTA SQUARES 4 Eggs 2 tsp Oil Procedure 1 -TOMATO SAUCE. to make sauce. crushed tb Olive oil cn Italian-style tomatoes -(14 1/2 oz. nutmeg. Add sugar at last minute. beating after each addition. size cans) -cut in small pieces Fresh basil sprigs ts Salt Pepper tb Sugar 2 ---FILLING--. Season to taste with salt and pepper. pepper 3 -FOR COOKING WATER. Cut in 4-inch squares and let rest 10 minutes before filling and cooking. a little at a time. Add 1 tablespoon oil. Arrange cappellacci in rows. Pour layer of tomato sauce in large baking pan. finely chopped Garlic cloves. 5 Meanwhile. drained spinach. Add flour. Cover with remaining sauce and sprinkle with additional Parmesan cheese. then again into smaller triangle. saute onion and garlic in olive oil until golden. 7 Bring large pot of generously salted water to boil. Add more flour if necessary to prevent sticking. 4 eggs and Parmesan to taste in bowl and mix well. basil and 2 teaspoons salt. Cut dough in -inch portions and roll out slightly to flatten enough to fit into pasta machine. Add undrained tomatoes. Place 1 tablespoon filling in center of each pasta square. Drain pasta on clean cloth to prevent sticking. cooked and chopped ts Ground nutmeg Eggs Grated Parmesan -=OR=. Bring to boil and simmer 15 minutes.md Onion.

oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. Bake in a 375 degree oven 7 to 10 minutes or until set. parsley and basil. shredded Worcestershire sauce Salt Parmesan cheese. seasonings and parmesan. Cook the frozen spinach according to package directions. Bake at 375 for around 30 minutes or until set. Add the sliced onion. Cover the edge of the pasta with greased foil to prevent burning. grated Ground pepper. thinly sliced 1/4 cup Snipped parsley Procedure 1 (4-9-96) Combine the pasta. to taste 18 . cooked and -drained 1 tsp Cooking oil 6 Eggs.Cheese and Pasta Pie Cheese and Pasta Pie 6 Spaghetti. Servings: 6 Recipe Type Pies oz 1 1 1/2 1 1/2 1/2 1/4 tsp cup cup cup tsp tsp cup Basil Ricotta cheese Milk or half & half Mozzarella cheese. 4 eggs and milk. Beat together the ricotta. ch -opped 1/2 cup Green onion. Sprinkle the remaining mozzarella on top. Drain well. beaten 1 pk ( 10 oz. Allow to stand 10 minutes before serving. Worcestershire.) frozen spinach. Spoon into the pasta shell. add 1/2 cup mozzarella and stir in the vegetable mixture.

Garnish with chopped peppers and cilantro. Servings: 4 2 cup Cooked pasta 19 .Cheesy mexican pasta Cheesy mexican pasta 1/2 cup Velvetta cheese salsa Dip Procedure 1 Stir velveeta cheese spread salsa dip into pasta.

mg chol.. If using chicken tenders. Pkg. A. or red sweet Pepper. 1 g fiber. 3 Makes 6 main-dish servings. Cover and chill for 2 hours or overnight. 792 mg sodium. separating the noodles occasionally with a fork. 1 g fiber. 4 Nutrition facts per serving: 252 cal. Let stand for 10 minutes. 19 g pro. Daily Value: 17% vit. 28g carbo. toss gently to mix. Rinse with cold water and drain again. 2 RETURN NOODLES TO BOWL. halve them crosswise. yellow. cheese. 19 g pro.. C. A. 5 Servings: 6 1 md Green. fat). Broken 1 8-1/4-oz. Add dressing and black pepper. cut into strips 1 oz Pepperoni. add endive and tomatoes. 28 g carbo. Daily Value: 17% vit. Drain. 31 % vit.. pepper strips and pepperoni. slightly thawed 3 oz Reduced-fat cheddar or American cheese. 7 g total fat (2 g sat. stir in chicken. cut into 3/4-inch cubes Procedure 1 IN A LARGE MIXING BOWL cover noodles with boiling water. halved 20 . 16% calcium. toss gently to coat. Before serving.Chicken and Cheddar Pasta Toss Chicken and Cheddar Pasta Toss 6 oz No boil pasta ribbons or No boil lasagna noodles. 31% mg sodium. frozen mesquite Chicken tenders or one 9-oz. frozen chopped cooked Chicken.. 8% iron. bottle nonfat Italian Salad dressing 1/8 tsp Cracked black pepper 5 cup Torn curly endive 1 cup Red or yellow cherry Tomatoes. chopped 1 8-oz.

3 Put the leek and pepper in a large skillet with a little bit of olive oil. halved 8 oz Spaghetti. Saute for about 3 minutes. 4 While the chicken is simmering. and set aside. Remove vegetables from the skillet and set aside. Prick the chicken with a fork. Add the sauce to the skillet. uncooked 1 Chicken bouillon cube 1 md Red bell pepper. Add the spaghetti. bring a large pot of water to a boil over high heat. Bring to a boil. trimmed and cut into strip Procedure 1 --THE SAUCE-. skinless chicken breasts. to let the juices seep in. or until the chicken is cooked through. Dissolve the bouillon cube in the water. and simmer on low heat for about 5 minutes. and cook in the vegetable juices until no longer pink. 5 Transfer the pasta to a serving bowl.ts Garlic powder ts Ground ginger /8 ts Crushed rep pepper flakes ts Dried thyme ts Lime juice ts Dijon mustard tb Soy sauce tb Rice vinegar /4 c White cooking wine ts Honey Olive oil 2 Combine the sauce ingredients. if necessary). and cook to desired doneness. white part only. and enjoy! Servings: 4 1 lg Leek. just until the vegetables begin to wilt.Chicken and Pasta in Ginger Sauce Chicken and Pasta in Ginger Sauce 2 oz Boneless. trimmed and cut in 1-inch half rounds 21 . Arrange the chicken and vegetables and sauce on top. Add chicken to the skillet (and more olive oil. Add the vegetables back into the skillet and cook for an additional 5 minutes.

if the recipe calls for 1 cup Rich Stock. continue cooking over medium heat until onions are dark brown. peeled t Minced garlic /4 c RICH chicken stock (see note T Worcestershire sauce T Tabasco sauce + 1 teaspoon cn Tomato sauce (16 oz) T Sugar c Green onions. During this cooking time. cut a strand in half near the end of cooking time. first rinse with hot water to wash off starch. stirring often. but this procedure seems to enhance the spaghetti's texture. about 2 to 3 minutes. add small amounts of spaghetti at a time to the pot. about 8 to 10 minutes. less than one-fourth the diameter of the strand. start it with at least 2 cups of strained basic stock. Directions: Place in the hot water.) Do not overcook. do not over cook. use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water.) After the pasta has cooled thoroughly. Add the minced garlic and seasoning mix. stirring occasionally./2 T Salt /2 t White pepper /2 t Garlic powder /4 t Ground cayenne pepper t Black pepper t Cumin (optional) /2 t Dried sweet basil leaves lb Boneless chicken (see notes) 4 NOTE: To make a Rich Chicken Stock strain the basic stock. but not burned. Add 2-1/2 cups of the stock. stop cooking process by running cold water over strands. the onions and garlic cloves. saute over medium heat 5 minutes. (If you used dry spaghetti. chopped very fine ea Med. 22 3 Tbs Salt 1 1/2 lb Fresh spaghetti (1 lb dry) . For example.) Then immediately drain spaghetti into a collander. (It may be an old wives' tale. When done. garlic cloves.(To test doneness of spaghetti. Meanwhile. Return to boiling and cook to al dente stage. pour a liberal amount of vegetable oil in your hands and toss spaghetti. dark meat. thoroughly combine the seasoning mix ingredients in a small bowl and set aside. When water reaches a rolling boil.chopped vy fine 3 CHICKEN SEASONING MIX--. there should be only a speck of white in the center. oil and salt in a large pot over high heat.Chicken Big Mamou on Pasta Chicken Big Mamou on Pasta PASTA 6 quart Hot water 1/4 cup Vegetable oil Procedure 1 SEASONING MIX t Dried thyme leaves /4 t Ground cayenne pepper t White pepper /4 t Black pepper /2 t Dried sweet basil leaves 2 ----SAUCE---. then continue simmering it until evaporation reduces the liquid by half. bring to a fast simmer and cook about minutes. combine 11/2 sticks of the butter. cut into 1/2-inch cubes. the Worcestershire and Tabasco. and cover and bring to a boil. breaking up oil patches as you drop the spaghetti in. Set aside still in the colander. In a 4-quart saucepan.lb Unsalted butter plus T Unsalted butter c Onions.

In a large skillet melt 1-1/2 sticks of the butter over medium heat. mix well. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Roll spaghetti on a large fork and lift onto a heated serving plate. heat spaghetti 1 minute. for each serving melt 2 tablespoons butter in a large skillet over medium heat. heat throughly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure). Then stir in the sugar and 1 cup of the green onions. Sprinkle over the chicken. Repeat process for remaining servings. stirring frequently. Add the chicken and continue cooking 10 minutes. Stir in the tomato sauce and bring mixture to a boil. When the tomato sauce has simmered about 40 minutes. Remove from heat. stir in the chicken mixture and heat through. stirring frequently. stirring constantly. rubbing it in with your hands. Servings: 6 23 . gently simmer uncovered about 40 nminutes. To finish the dish. Combine the ingredients of the chicken seasoning mix in a small bowl.Chicken Big Mamou on Pasta stirring often. Heat the serving plates in a 250F oven. stirring occasionally.

Makes 6 main course servings. diced Procedure 1 ---DRESSING--. 5 grams fiber. 4 Servings: 6 24 . 86 mg sodium. 51 mg. boned and cooked 1 cup Broccoli Florets 1 cup Onion. diced 2 Tomatoes. cholesterol. Serve chilled. sliced Red Pepper. Toss everything in large serving bowl.Chicken Pasta Salad Chicken Pasta Salad 10 oz 2 cup 1 cup 4 Uncooked Spiral Pasta Yellow Squash./2 c Nonfat Plain Yogurt tb Lite Miracle Whip c Lowfat Milk pk Good Seasons Salad Dressing 2 Dice cooked chicken in bite-size pieces. skinned. Mix dressing in processor or blender. 3 Nutritional analysis per serving: 408 calories. Boil pasta and lightly steam vegetables. diced Chicken Breasts. 7 grams fat.

cucumber. In a small bowl. pepper. combine noodles. vegetable oil. Servings: 6 1 2 1/2 1 1/2 2 3 1 Chopped garlic clove Tbs Sesame oil tsp Black pepper tsp Salt Tbs Lemon juice tsp Vegetable oil tsp Red wine vinegar 25 . Cook the noodles in plenty of boiling water for 3 to 4 minutes. drain and set aside. rinse with cold water and set aside. Place them in a bowl and pour in enough boiling water to cover them. Pour this dressing over the other ingredients and mix thoroughly. shrimp and crabmeat. snow peas. salt. Chill before serving. red pepper. lemon juice and vinegar. garlic. In large bowl. combine ginger.Chinese pasta salad Chinese pasta salad 1 1/2 cup Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 Tbs Fine chopped fresh ginger Procedure 1 Wash and trim snwo peas. Let stand 10 minutes. sesame oil. Drain in colander.

and set aside. shrimps. . to make serving easier. Servings: 4 26 . egg white. Toss noodles. mix ginger. when oil is hot. Heat wok. chopped Tbs Scallions. add 1 tablespoon oil. egg yolk. Blanch the noodles. shelled deveined Tbs Coriander. dressing Tbs Fresh ginger.Chinese Pasta Salad with Creamy Ginger Dressing Chinese Pasta Salad with Creamy Ginger Dressing 1 1 1/2 1/2 2 2 1 1 1 1/4 1/2 Precooked shanghai noodles Dash sesame oil for noodles lb Snow peas lb Shrimp.) Blanch whole snow peas and set aside. Slowly drizzle in oil. minced Tbs Oil shrimp marinade tsp Salt tsp White pepper tsp Chinese cooking wine lb 1 3 1 . Mix in soy and cream. and lemon. Mix in dressing to tastee. grated Small garlic clove. and snow peas. DRESSING: In a blender or food processor. Garnish with scallions and coriander. Set aside. (You may want to trim noodles with scissors to about 4 inches in length. add shrimp and stir-fry until pink. Set aside. rinse under cool water and sprinkle with sesame seed oil. Serve at room temperature. garlic. toss. crushed 1 Egg yolk 1 tsp Egg white 2 tsp Lemon juice 2/3 cup Vegetable oil (not olive) 1 1/2 tsp Soy sauce 2 1/2 Tbs Sesame oil 1 Tbs Cream Procedure 1 Mix the marinade ingredients in a small bowl and add shrimp.

Chris Perry's Pasta Salad Chris Perry's Pasta Salad 1/2 Red onion. Add vegetables and other ingredients. 2 About 1 hour before serving. Servings: 6 1 1/2 1 sm Tomato. chopped 6 oz Sliced pepperoni. cut in halves or quarters 4 oz Shredded cheddar cheese Procedure 1 Cook and chill pasta. cubed cn Chopped black olives (small) Presto Italian dressing Box Three colored pasta 27 . add dressing and toss. 3 Salt and season to taste. Toss before serving. chopped 1/2 Green pepper.

combine the softened cream cheese and milk. return to pan. 3 Servings: 4 (1 1/4 cup) servings 4 Each serving contains 3 breads. Drain. 1 1/2 proteins. Servings: 4 28 . and add the ham to the last 1 minute of cooking time. 1 fat 5 Per serving: 370 cal. Cook and stir over medium low heat 1-2 minutes or just until thoroughly heated. stir into hot cooked pasta mixture. sliced thin & cut into thin strips Procedure 1 In a large saucepan.Creamy Ham and Pasta Creamy Ham and Pasta oz Light cream cheese (3/4 c) 3 1/2 cup Uncooked bow tie or rotini 6 pasta (7 oz) 1/2 cup Skim or 1% milk 1 cup Frozen peas 6 oz Turkey ham. 2 In a small bowl with a wire whisk. cook pasta to desired doneness. Add frozen peas to the last 6 minutes of cooking time.

Simmer. try cream in place of the ricotta and yogurt. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil. Servings: 4 29 .Creamy Peppery Pasta Sauce Creamy Peppery Pasta Sauce 2 1 3 28 2 1 Tbs Olive oil cup Chopped Onion md Minced Garlic Cloves oz Canned Whole Tomatoes tsp Tabasco Pepper Sauce Tbs Chopped Fresh Basil Leaves 1 1/2 1/4 1/3 1/3 tsp tsp tsp cup cup Or: Dried Basil Dried Rosemary Salt Ricotta Cheese (See Note) Plain Yogurt (See Note) Procedure 1 We like this piquant tomato sauce. adding more of the tomato liquid if the sauce is too thick. Chop the tomatoes. In a large saucepan. but if you are in the mood to indulge. and the Tabasco sauce. rosemary. 1/2 cup of the reserved liquid. reserving the liquid. which is easy on the calories. The sauce may look slightly grainy. for 30 minutes. about 5 minutes. 2 NOTE: Low-fat ricotta and yogurt can be used. heat the oil and saute the onion and garlic until soft. Add the tomatoes. basil. but appears smooth when it is added to hot pasta. and salt to the saucepan and mix well. In a food processor or blender. process the ricotta cheese and yogurt until smooth. uncovered.

thyme and one each: onion. as the mayonnaise quickly loses its fresh look. Assemble just before serving. To make curry flavouring. Strain and let cool. finely shred 8 oz Bow tie pasta. Prepare curry mayonnaise by combining all ingredients until smooth. Add peppercorns. pasta. soften diced onion in hot oil. then drain. add warm water gradually until a smooth consistency is attained. finely shred 1/2 x Red pepper. Place peppers in a large bowl (reserving a little for garnish). Servings: 4 1 1 1/2 2 1 1/2 2 1 1 1/2 2 3 1 1 tsp Tbs cup Tbs cup Tbs Tbs Pepper curry flavouring. Boil rapidly until reduced to about 3 tablespoons. Cool in poaching liquid. then add curry powder and cook over medium-high heat for a further 3 minutes. If mayonnaise mixture is too thick. with chicken. . poaching ingredients. Bring to a bare boil with lid on. finely shred 1/2 x Yellow pepper. Mix gently until well. 6 *peppercorns 1 *bay leaf 1 *parsley stalk 1 *sprig of fresh thyme 1 *onion 1 *carrot 1 *celery stalk 1/2 x Green pepper. cooked 1 Salt Procedure 1 Poach chicken by placing in a large pot with enough cold water to barely cover. bay leaf. pepper and curry mayonnaise.coated. . . . skin and shred. . Add wine and water. x *small onion finely diced *vegetable oil *curry powder *white wine *water curry mayonnaise. Mayonnaise Warm water Curry flavoring (above) Pepper Salt 30 . parsley. carrot and celery cut into quarters.Curried Chicken and Bow Tie Pasta Salad Curried Chicken and Bow Tie Pasta Salad 3 lb Chicken 1 x . . Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. reduce heat to low and simmer for 50 minutes. salt.

Delicate Whole-Wheat Pasta

Delicate Whole-Wheat Pasta
1 cup Flour, whole-wheat pastry 1 tsp Salt 1 cup Flour, unbleached Procedure 1 Sift flours and salt together into a large mixing bowl or food processor. Add the eggs and oil, and work together until you have a moderately sticky lump (if working by hand) or a grainy mixture (if working with a food processor). Add 2 T. water, and work the dough until you have a fairly firm lump. Add a little more water or flour as needed to get a good-feeling texture. If working by hand, don't try to reincorporate the flakes that fall off the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish towel, and let it rest 30 minutes to an hour. Divide the dough into 8 parts and roll out very thin with a rolling pin or pasta roller. It will thicken and shrink a bit after the rolling, so roll a little thinner than you want it to end up. Makes 24 lasagne noodles, or enough spaghetti/fettucine for 8. Servings: 8 2 Eggs 2 tsp Olive oil 2 Tbs Water; (more as needed)

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Dijon Pasta Salad

Dijon Pasta Salad
1 Tricolored fusilli or rotini pasta 2/3 cup Corn oil 2 Tbs Cider vinegar 2 tsp Dijon-style mustard 2/3 cup Mayonnaise 2 lg Celery ribs; chopped Procedure 1 Cook pasta in boiling water just until done, usually 11 to 13 minutes. Drain. Run cold water over pasta until it is completely cool. 2 In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving. 3 Makes 8 to 10 servings. Servings: 8 lb 6 Thick bacon slices; cooked and chopped 2 Hard-cooked eggs; chopped 2 Scallions; chopped 1/2 tsp Salt (up to 1 ts) Paprika (optional)

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Dilled Pasta Salad

Dilled Pasta Salad
DRESSING 1/3 cup White wine vinegar 1 Tbs Olive oil, extra light 1 tsp Dill weed Procedure 1 ----SALAD---- oz (2 cups) rotini pasta c Sliced carrots c Cut 1" fresh green beans /2 c Red bell pepper strips Green onions, sliced (1/2c) Cherry tomatoes, quartered /2 c Sliced cucumber oz (1/2 c) cubed low fat -mozarella cheese 2 In a jar, combine all dressing ingredients, and shake well. 3 Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly. 4 In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently. 5 Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, breads, 1 vegetable, 1 fat Makes 8 1 cup servings. 6 Servings: 8 1/4 tsp Salt 1/4 tsp Dry mustard 1/8 tsp Pepper

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reserving 1/2 cup liquid. minced 34 . 2 Servings: 4 1/2 cup Green Onions. Cheesy Green Bean Pasta 16 oz Can Cut Green Beans 2 cup Corkscrew Pasta. Combine green beans and reserved liquid with remaining ingredients. heat through.Easy. Cheesy Green Bean Pasta Easy. cooked 1 cup Monterey Jack Cheese shredded Procedure 1 Drain beans. sliced 1 tsp Basil 1 Clove Garlic.

Start the machine and check to make sure it isn't working too hard. bring to a boil 2/3 large pan of salted water. If so. Servings: 1 35 . To cook fresh noodles. add a tablespoon of cold water at a time until it is kneading without trouble. then it is ready to use. Take small pieces of dough at a time and roll it to the thickness of the noddle you want and slice it lenghtwise. cooking uncovered for 5 to 20 seconds after the water returns to a boil. DO NOT OVERCOOK PASTA! If your pasta is more than a day old. Add pasta and bring water back to boil. Flour the noodles and set them aside. You can hang them on a drying rack. if it comes out almost dry. it requires longer cooking. Check the dough before rolling by inserting a finger into the center.Egg Pasta Dough Abm Egg Pasta Dough Abm 6 Eggs 4 1/2 cup Flour Procedure 1 Put flour in the pan and crack the eggs into the center of the flour. Remove the dough as soon as the kneading has stopped.

Famous Meatballs for his Famous Pasta Sauce Famous Meatballs for his Famous Pasta Sauce 4 1/2 lb Ground chuck or lean beef 1 Tbs Italian seasoning 2 Eggs 3 cup Or more Italian bread crumbs 1 Tbs Garlic salt 3/4 cup Or more Grated Romano cheese Procedure 1 In a very large bowl. Add the cheese."larger than golf-ball size". add all ingredients except the cheese. depending on your desires. 3 This recipe will make 24 +/. Mix well.sorb any fats in the sauce!). 4 Servings: 1 Yield: 24 Meatballs+ 36 . 2 Form meatballs to the size you desire and saute all sides until just brown. as the crumbs will ab. Drop in the sauce you are making. or smaller. The mixture will be very very dry (this is good.

5 Add all spices and the cheeses and mix well. 3 In a very LARGE pot. you might want to add a second jar/can of spaghetti sauce. We add at least another tablespoon of oregano. 8 9 This is the absolutely BEST sauce we have ever eaten. grated 2 NOTE: It is best to use fresh canned tomatos and when you use the spaghetti sauce. grated /2 c Parmesan cheese. Once made. and at least another 1/2 cup each of romano and parmesan cheeses. 2 table. remove from heat and let sit for 1/2 hour. grind tomatos to remove seeds and hard pulp. add them directly to the sauce. Add the tomato paste directly to the tomato mixture.. and process it. When the sauce is cooked down to your taste (and the meatballs are done to your liking). If you wish to add meatballs to the sauce while it is cooking now is the time to make them. (Note. Discard the debris. you want them to be very clean. The point you are trying to do is to retain as much of the essence of the ground whole tomatos as possible. clean the cans of paste as best as possible. 6 As it cooks you may want to adjust the spices and the cheeses depending on your tastes. Cover and place on very low heat. Pour the tomato sauce and spaghetti sauce in the mill. and we have references for it from the users of the BBS!! Enjoy! Servings: 1 Yield: 1 Large pot! 37 . a little more salt. 7 Stir every half hour or so to prevent scortching on the bottom of the pot. Clean the jars out with water. using a vegetable mill.spoons of parsley.Famous Pasta Sauce Famous Pasta Sauce Procedure 1 qt Tomatoes oz jar Spaghetti Sauce cn 20 oz tomato sauce cn Tomato paste tb Italian seasoning /2 ts Ground sage ts Garlic powder or salt tb Oregano ts Parsley tb Sugar /2 c Romano cheese. Salt and pepper to taste.If the tomatos you added were watery. the thicker the better (we use Prego)..) 4 Mix well.

Servings: 2 1 1 1 8 tsp tsp dash oz Garlic. stir-fry 2 minutes. 9 g fat. chopped 1 Carrot. 3 g fiber. Transfer to a big bowl. cooked 38 . g saturated fat. julienned Procedure 1 Heat the oil in a wok. 16 g protein. stirring and tossing to combine. finely chopped Red Pepper Flakes Penne Pasta. Stir-fry 1 minute. 19 mg sodium. ginger and red pepper flakes. or until everything is heated through and fragrant. Throw in the cooked pasta. julienned 1 Zucchini.Fast and Easy Stir-Fried Pasta Fast and Easy Stir-Fried Pasta 3 tsp Olive Oil 1 sm Onion. no cholesterol. hop into bed and watch the news. garlic. Add the zucchini. add onions and carrots. 2 Per serving: 535 calories. finely chopped Fresh Ginger. 98 g carbohydrate.

Drain well. MAKES: 48 appetizers Servings: 1 1/4 cup Walnuts. Rinse until cold water. finely diced 12 Olives. cook pasta shells as directed on package (till al dente). finely chopped 2 Tbs Parsley. olives. black pitted and fi Procedure 1 Fat grams per serving: Approx. Fill each pasta shells with about 1 tsp of feta cheese mixture. Set aside. crumbled 3/4 cup Red pepper. fresh chopped 1/2 tsp Oregano. combine feta. Use toothpick to skewer each shell. parsley and oregano. In bowl. walnuts. arrange shells on large microwave safe serving dish. Cook Time: :05 In pot of boiling water. large 3/4 cup Feta cheese. dried 39 .Feta Stuffed Pasta Shells Feta Stuffed Pasta Shells 48 Pasta shells. red pepper. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through.

Cover and chill 1 hour. Combine pasta with remaining ingredients in a large bowl. pre 40 . toss. ripe. lg. ziti 1 Onion. rinse with cold water and drain well. drain. lg. cooked. coarse c Procedure 1 Prepare pasta as directed on package. Servings: 8 1 x Into thin strips 1/2 cup Olived. coarse chop 16 oz Turkey or beef.Fiesta Pasta Salad Fiesta Pasta Salad 16 oz Pasta. slice 2 cup Cheese. shredded 1 cup Italian salad dressing. pitted. cut 1 Pepper. red. mozzarella. green.

peeled. sprinkle with cheese. 275 mg sod Servings: 6 41 . Turn on HIGH. thinly -sliced Zucchini. Add pasta.61 cal. 1 g fat. chopped tb Fresh oregano. combine everything except pasta and cheese. Cover and cook on LOW 8 to 9 hrs. 12 g carbo. chopped /2 c Small shell shaped pasta Parmesan cheese.Fresh Vegetable Soup with Pasta Fresh Vegetable Soup with Pasta Procedure 1 Onion. chopped Carrots.chol. 3 Per serving . or until pasta is tender. sliced md Tomatoes. -0. 3 g pro. Ladle into serving bowls. cover and cook on HIGH 20 mins. seeded. or until vegetables are tender.5-oz. -chopped cn 10. grated 2 In slowcooker. peeled. condns'd beef broth c -Water tb Fresh parsley.

Cook spaghetti. chopped Carrots. Cook over medium heat. Fat: 1/2g. Toss with the sauce. chopped Green onion. drain. medium. stirring occasionally. for 10 min. Servings: 6 42 . cook medium-low heat for 5 minutes. Add seasonings. Cal: 150.Garden Pasta Garden Pasta 5 2 2 1 8 1 1 tsp Tomatoes. chopped Celery. Add oil and simmer for 30 min. chopped package Equal Basil 1/4 1/2 1/2 1/2 1 1 tsp tsp tsp tsp Tbs lb Garlic powder Salt Pepper Oregano Vegetable or salad oil Spaghetti Procedure 1 Put the vegetables in a pot and cover tightly. chopped Onion. Cover pot. or until carrots are tender.

walnuts and parmesan cheese. Cooked & Drained 1 1/2 cup Broccoli Floweretts. blending well and tossing to coat the fettuccine. Crushed Lemon Juice Garlic Powder W/Parsley Seasoned Salt 8 Fettuccine. garlic powder and seasoned salt. Servings: 4 43 . broccoli. Cooked Tender Crisp 3 Tbs Walnuts. Add the fettuccine. 2 PRESENTATION: 3 Serve with a fresh spinach salad. blending well. lemon juice. Chopped 1/2 cup Parmesan Or Romano Cheese Grated oz Procedure 1 Melt the butter in a large skillet and add the basil.Garlic Parmesan Pasta Garlic Parmesan Pasta 1/2 2 2 1 1/4 3/4 cup tsp tsp tsp tsp Butter Or Margarine Dried Basil.

488 mg sodium. toss to combine. and stir-fry 1 minute or until outside surface of beef is no longer pink. Servings: 4 1/8 tsp Pepper (or 1/4 ts) 1 Tbs Water 2 cup Frozen cut green beans about 8 ounces 1/2 cup Jarred brown beef gravy 44 . 7 g fat.Garlicky Beef and Pasta Garlicky Beef and Pasta 1 1/2 cup Uncooked rotoni pasta (Spirals) 1 lb Beef round tip steak. 70 mg cholesterol. 21 percent calories from fat. Don't overcook. heat water until hot. Return beef to skillet. 2 Spray large non-stick skillet with cooking spray. heat through. stirring occasionally. Add green beans. Season with salt and pepper. keep warm. place skillet over mediumhigh heat until hot. In same skillet. crushed 1/2 tsp Salt Procedure 1 Cook pasta according to package directions. cook 4 or 5 minutes or until tender. half at a time. keep warm. Add beef and garlic. Stir in gravy and pasta. cut lengthwise in half and then crosswise into -inch-wide strips. Meanwhile stack beef steaks. Remove from skillet. cut 1/8 to 1/4 inch thick Vegetable cooking spray 2 Cloves garlic. 3 Approximate values per serving: 296 calories.

3 Servings: 6 Or any pasta sauce 1/4 cup Heavy cream 1 lb Rigatoni. Add the water and cook over low heat for 20 minutes. Drain off fat. 2 Serve pasta sauce over cooked rigatoni and top with cheese. cooked Fresh grated Parmesan cheese 45 .GrandMom's Pasta GrandMom's Pasta 10 oz Italian sausage 2 tsp Water 1 Jar Pasta Sauce with basil and garlic Procedure 1 Remove sausage from casing and crumble into a large saucepot. Add pasta sauce and simmer for 5 minutes. or until it is cooked. Stir in cream.

start a charcoal fire or light a gas grill. cut into chunks 20 leaves fresh basil. top with the grilled shrimp. toss with the tomatoes. about 2-3 minutes per side. 2 TB of the vinegar. the shallot. set the tomatoes in a large bowl to marinade with the vinaigrette and basil. sprinkle them with salt and pepper. and mustard. and serve.Grilled Shrimp With Pasta and Fresh Tomatoes Grilled Shrimp With Pasta and Fresh Tomatoes 1 lb large shrimp 3/4 cup fruity olive oil salt and fresh black pepper 3 Tbs balsamic vinegar 1 shallot minced Procedure 1 Set a large pot of salted water to boil for the pasta. Fish And Seafood 1 4 tsp Dijon mustard large ripe tomatoes. taste to add more vinegar if needed. mix together the remaining olive oil. roughly chopped 1 lb penne 46 . Grill the shrimp over high heat until they turn pink. cook the pasta according to the package directions. 2 Crawfish works great with this dish also. Drain the pasta. Servings: 4 Recipe Type Bbq List. meanwhile. Brush the shrimp with about 1/4 c olive oil. and season with salt and pepper.

chopped Carrots. then cool. minced 1 Tbs Basil. minced 3/4 tsp Dry mustard for dressing Salt to taste for dressing Pepper to taste for dressing Procedure 1 DIRECTIONS: 2 Boil pasta according to package directions. cheese-filled Parmesan cheese. shredded Bell pepper. 7 Servings: 12 47 . chopped Ham. diced Dill. cubed small Eggs. fresh. grated Cheddar cheese. 3 Heat salad oil in skillet and add the bell peppers and saute until just becoming tender. cover and chill. hard-boiled 1 Tbs Salad oil === DRESSING === 1 Tbs Salad oil 3 Tbs Red wine vinegar 2 Tbs Dijon mustard 1 Tbs Lemon juice 1 cup Mayonnaise 1 Tbs Garlic. 4 Mix all other "salad" ingredients together. fresh. then add the sauteed bell peppers. 5 Prepare "dressing" then mix in with "salad". fresh. also. drain. diced Peas Red onion. diced Tomatoes. 6 Toss well. grated Black olives. fresh.Hogan's Ultimate Pasta Salad Hogan's Ultimate Pasta Salad 16 8 1/2 1/2 1/8 1/8 3/4 1 3/4 1 1/2 1/2 1 2 oz oz cup cup cup cup cup cup cup cup cup cup === SALAD === Three Spiral Pasta Tortellini. minced 1 Tbs Oregano.

soy sauce. mustard. thawed 2 cup Carrots. Mix and serve warm. tuna. broccoli and carrots.Hot Tuna & Pasta Salad Hot Tuna & Pasta Salad 1/2 1/4 1 1 1/2 cup Mayonnaise cup Lemon juice Tbs Dijon Mustard lg Salad White Tuna lb Mediuxm Shell Macaroni 10 Frozen Chopped Broccoli. lemon juice. Toss with hot macaroni. ginger and basil in a bowl. Cook broccoli per directions. sliced and cooked 2 tsp Soy Sauce 1/8 tsp Ginger 1/8 tsp Basil oz Procedure 1 Cook pasta per directions. 2 Servings: 1 48 . Combine mayonnaise.

optional 9 Garlic cloves Juice of 2 lemons 1/4 cup Vegetable broth or olive oil 1/2 cup 1 lb PASTA Tomato sauce Angel hair pasta Procedure 1 Cut eggplant. In a processor. When skewers are almost done. Serve with grilled vegetables... Pour sauce over pasta & toss to coat.. 3 Preapre grill & cover to build intense heat.. 240mg Sod. Halve mushrooms & cut bell peppers into strips. zest & salt & pepper. process thyme. 58g Carb. reserve stems. Toss sthyme stems onto the heat shield or coals. Process 1 minute. Quarter removing skins only if they are dirty. Place brochettes onto hot grill. Trim outer leaves of fennel & remove any dirt. cook pasta. Skewer vegetables. Place all vegetables into large bowl. 14g Prot. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. 3g Fat.. 5 VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. cover & allw to smoke for 5 minutes. Pour over vegetables & allow to marinate for 15 minutes. Add tomato sauce & heat through. turn & cook for another 3 to 5 minutes. Drain & return to pot. 6 PER SERVING: 314 Cal. Slice into 8 thin wedges. red pepper. 8g Fiber. Servings: 6 49 . 2 MARINADE: Strip thyme leaves from stems. Add garlic while machine is running. Remove cover. squash & zucchini into pieces 1/4" thick. 0 Chol. optional 1/2 tsp Pepper. drain marinade into a small non-reactive pot. 4 Meanwhile.Italian Brochettes with Angel Hair Pasta Italian Brochettes with Angel Hair Pasta 2 sm Japanese eggplants 1 Zucchini 1 Yellow crookneck squash 1/2 lb Button mushrooms 1 Red bell pepper 1 Yellow bell pepper 2 sm Red onions 1 Fennel bulb 1/2 lb Cherry toamtoes 1/2 MARINADE bn Fresh thyme 1 pinch Crushed red pepper Grated zest of 1 lemon 1/2 tsp Salt.

crushed 50 . chopped 1 lb Ground beef.) 1 cn Tomato paste (4 oz) Procedure 1 Put all ingredients in crockpot and stir thoroughly. Garnish with chopped parsley. Sprinkle with parmesan cheese if desired.Italian Meat Pasta Sauce Italian Meat Pasta Sauce 1 cup Onion. Serve over spaghetti. lean 2 Garlic cloves. Servings: 6 6 2 oz -water (optional) Stalks celery with tops chopped 2 tsp Salt 1/2 tsp MSG (optional) 3 tsp Oregano. Cover and cook on LOW for 10 to 18 hours. minced 2 cn Tomatoes (1 lb-12 oz. ea.

Lemon Tuna Pasta Lemon Tuna Pasta 4 1 4 1/8 3 Butter Oil. tossing well. chunk. Add remainder of butter and sauce to hot pasta. cooked anddr tsp Butter (add at end) Procedure 1 Melt butter with oil in skillet. Add lemon juice. capers and olives and cook another 2 minutes. Heat through. Drain pasta.drained Pasta. Servings: 4 51 . Add tuna & separate it (do NOT flake) with a fork. drained tsp tsp 18 2 4 Black olives.pitted & sliced cn Tuna. Turn heat to lowest setting. penne . chopped cup Lemon juice tsp Capers. olive lg Garlic cloves. Add garlic and cook 2 minutes. stirring gently.

and salt. cilantro. 4 In same skillet.Lone Star Steak and Pasta Lone Star Steak and Pasta One of the National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! 1 Rotini or other medium pasta shape 1 1/4 lbs boneless beef top sirloin steak. undrained 1 16 oz can black beans. Pasta lb 1 cup frozen corn. black beans. 2 While pasta is cooking. Add steak. rinsed and drained 1 cup green pepper. minced 1/2 tsp ground cumin 1 tsp salt 52 . Cook and stir until hot. garlic. half at a time and cook 1-2 minutes or until outside surface is no longer pink. Add cooked meat and cook until heated through. trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips. tomatoes and chilies. thawed and drained 1/4 cup green onion. sliced 1/2 cup loosely packed cilantro leaves 2 tsp garlic. corn. 3 Heat oil in large nonstick skillet over medium-high heat. add lime juice. chopped Procedure 1 Cook pasta according to package directions. cumin. Servings: 6 Recipe Type Main Dish. green pepper. Remove steak and set aside. onion. 5 Serve with steak and vegetable mixture over pasta. 1" thick 1 Tbs olive oil 1/4 cup fresh lime juice 1 10 oz can diced tomatoes with green chilies.

Mamma's Pasta e Fagioli Mamma's Pasta e Fagioli 16 8 1 2 2 oz Can of cannellini beans oz Can of tomato sauce cup Water Cloves of garlic. Cooked al dente Fresh parsley. Add the tomato sauce & water and cook for 10 minutes. If it gets too thick. Drain and add the pasta to the bean mixture. Sprinkle with cheese and serve with Italian bread Servings: 4 53 . minced Tbs Olive oil 1/2 lb Elbow or ditalini macaroni. add a little water. Add the beans. stir gently. chopped Grated cheese Procedure 1 Fry the garlic in oil gently until golden brown. Stir gently. Add the parsley and serve immediately or the pasta will absorb all the liquid.

sherry. Sprinkle with sesame seeds. sodium 1061mg. toss. seasame oil. Fat g. Cover. Prot 38g. soy sauce. Pour into crockpot. toasted 54 . garlic. Chol 66mg. sliced Procedure 1 In large bowl. Carb 60g.Mandarin-Style Pasta Mandarin-Style Pasta 1/2 3 3/4 1/4 Hoisin sauce Low-salt soy sauce -ketchup Dry sherry Garlic clove. 1 serving contains: Cal 464. Spoon over cooked pasta. combine hoisin sauce. uncooked. cut into 1/4" X 1/2" X 1" strips 12 oz Angel hair or fettucine pasta Sesame seeds. crushed 2 tsp Sesame oil 1/3 cup Green onion. ketchup. Servings: 6 cup Tbs cup cup 1/8 tsp -pepper 1 1/2 lb Turkey breast slices. cook on LOW 4 1/2 to 5 hours or until turkey is tender. Stir in turkey strips. green onion and pepper.

grated 55 . and serve.Manestra (Pasta) Manestra (Pasta) 6 cup Lamb (or chicken) broth 16 oz Manestra or rice Procedure 1 Combine lamb broth. manestra. and tomato bits. cook over medium heat for 20 minutes. Sprinkle with cheese. Servings: 10 16 oz Tomato bits 1/2 cup Romano cheese.

toss to coat. Sprinkle with parmesan cheese.22mg Sodium . Refrigerate 10 minutes. fresh.chopped tb Parmesan cheese. Yield: 6 servings.33g Fat . medium size 1 uncooked 2 cup Broccoli flowerets 1 cup 1/2 cup Onion. 3 NUTRITION INFORMATION ( 1 Serving ): Calories . finely . Meanwhile. stir in hot macaroni.Market Pasta Salad Market Pasta Salad 2 cup SALAD 8 oz Shell macaroni. freshly .12g Carbohydrate . drain. Stir in cheese./2 c Vegetable oil /2 ts Salt /4 ts Pepper tb Lemon juice tb Dijon mustard ts Worcestershire sauce /2 ts Garlic.410 Protein . ) Procedure 1 ---DRESSING--.418mg Servings: 6 Zucchini OR Yellow squash sliced 1/4 inch thick Red pepper ( med. chopped ( 1 med. Pour dressing over salad.grated 2 Cook macaroni according to package directions. in a medium bowl stir together all dressing ingredients except parmesan cheese. In a large bowl stir together all salad ingredients except cheese. ) cut into strips Cheddar cheese ( 4 ounces ) cut into 1/2 inch cubes 56 .26g Cholesterol .

. ** 1/2 Jalapeno Chile. The pineapple chunks should be the ones canned in their own juice. Mix the reserved juice and the remaining ingredients. Cover and refrigerate until chilled.Mexicali Pasta Salad Mexicali Pasta Salad 8 oz Tri-color Pasta Spirals. Procedure 1 3 Cups of uncooked pasta should be used. Pour over the pasta mixture and toss. Rinse with cold water and drain again. Servings: 6 1 2 1/2 1/4 Tbs Tbs tsp tsp Cilantro. *** The jalapeno should be seeded and finely chopped. Grated Salt 57 . ** Each tomatillo should be cut into 8 wedges. Snipped Vegetable Oil Lime Peel. Fresh. * 6 Tomatillos. tomatillos. 20 oz Pineapple Chunks. Cook the pasta as directed on the package and drain. chile and pineapple. at least 2 hours. Mix the pasta. Sm.

25 oz) Taco seasoning mix 1 16 oz Can black beans. taco mix and black beans.(1 3/4 cup dried pasta) Procedure 1 (Leave out the chicken to convert to a vegetarian meal. Add cooked pasta. . Servings: 6 Recipe Type Pies 2 Tbs Olive oil 1 cup Part-skim ricotta cheese 2 (8-ounce) Chicken=boneless. Sprinkle with shredded cheese. Bake 25 to 30 minutes. Toss pasta with olive oil.Mexi-blend cheese 58 .x 11-inch baking dish. Stir chicken pieces into remaining tomato mixture and spoon over ricotta.skinless breast halves . Dot with ricotta and then spread with a knife. mix onions. 4 Spread 1 cup tomato mixture on bottom of baking dish. 3 In a medium nonreactive bowl.drained 4 cup Cooked ziti or penne pasta . Serve immediately.Mexican Pasta Pie Mexican Pasta Pie 1/2 1 28 oz Onion. finely chopped Can tomatoes w/juice. Grease a 7.) 2 Heat oven to 425 degrees. tomatoes.cut in 1/2" pieces 1 cup Shredded Cheddar or . . rinsed and .coarsely chopped 1 pk (1.

Gradually add pasta so that water continues to boil. 2 Meanwhile. 3 Serve immediately. green beans and milk into pot. cover and simmer 6 to 8 minutes or until pasta and beans are tender. Pasta oz 1 9-oz. stirring occasionally. pepper and basil leaves to a boil in a 4-quart pot. jar pimento Procedure 1 Bring water. Stir in cheese. can white albacore tuna packed in water. Stir diced pimento. drained 1/4 cup chopped fresh parsley 59 . dice pimento. uncooked 2 1/2 cups water 2 chicken bouillon cubes 1/8 tsp black pepper 1 tsp fresh basil leaves 1 4-oz. tuna and parsley until cheese is melted. Medium Shells or other medium pasta shape. bouillon cubes. Cover and simmer for 7 minutes. package frozen cut green beans 1 cup skim milk 4 oz low-fat Cheddar cheese. Servings: 4 Recipe Type Main Dish.One Pot Tuna Pasta One Pot Tuna Pasta 8 Elbow Macaroni. grated 1 6 1/8-oz.

sliced -OR1/2 -Red onion. SERVES: 5-6 Servings: 6 1 Yellow pepper. lemon juice or vinegar. or vinegar 1/4 cup Olive oil 60 . olives. sliced 1/4 cup Lemon juice. thin sliced 1 Red pepper. drain. sweet Procedure 1 In a large pot of boiling. sweet 1 Green pepper. sweet 10 Black olives. peppers. salted water cook pasta til just tender. Toss with onions. oil and salt and pepper to taste.Pasta Pasta 3/4 lb Rotini pasta 6 Green onions.

mix eggs and flour very gradually until a soft paste forms. then vigorously ROLL it back towards you. cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour. With the aid of a fork.* Starting from the end farthest from you. Take 1/4th of the dough at a time and begin the thinning. Turn the pin 90 degrees and unroll the sheet from it. Place on a well floured board. at the same time you swiftly slide your hands inward to the centre and outward to the edges of the pin. and shape into a ball. When the sheet is all rolled around the pin. until the sheet comes out in one piece (but not too smooth). Fold and feed with the rollers set at the same slot 3 or 4 times. For 61 4 Eggs. depending on the different uses made of it 3 WITH A HAND OPERATED MACHINE: Make a dough. Continue to sprinkle with flour as it becomes necessary. knead it lightly. Place in an unfloured dish. With the rolling pin. dough.unbleached. With the palms of your hands.Basic Recipe for Homemade 2 1/2 cup Flour.slightly beaten . mixing until they have a very firm dough.Pasta . up to 3 cups Procedure 1 Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta) 2 HAND ROLLED: Mound part of the flour in a large board or other working surface and make a well at center. using the method described above or by mixing eggs and flour in bowl. With the rollers set at the first slot (farthest apart). If some of the dough sticks to the rollers or to the machine. even strokes back and forth. begin to roll the dough toward you. SERVES: 6 to 16. Place in an unfloured dish. keeping the round shape. that means the dough is too soft and more flour must be added. and sprinkle with flour. cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour.Basic Recipe for Homemade Pasta . As soon as the disk of dough is thin enough to be rolled AROUND the rolling pin do so. Move on to the second slot and feed the sheet only once. PUSH the pin away from you at arm's length. so that the dough does not stick to the pin. begin to thin the disk out in all directions. Knead for about 5 minutes. so that one side of the sheet flaps several times over the board. There is no need to make it smooth because the machine will take care of that. Take half of the dough. For lasagna or fettucini you stop at the next to last slot. Knead over a wellfloured board. feed the dough between the rollers while turning the crank. Repeat with the other half of the dough and use as directed in each individual recipe. Keeping on moving till the desired thinness is achieved. flatten the ball. Repeat from * as many times as needed for the desired thinness. using small. Pour in eggs. With your finger mix in enough flour to make a firm but not too hard. trying not to lose the round shape. till dough is smooth.

Use as directed in the individual recipe.Pasta . However. 5 SERVES: 6 to 16. wait a few seconds. 4 *for electric pasta makers. the second time through it keeps the shape better. (Pasta made with only eggs and flour tends to be very elastic and it tends to shrink. go through the last slot once. ravoli. etc. Servings: 1 62 . follow the manufacturer's directions. but most machines will not provide sheet pasta for lasagna. depending on the different uses made of it. using 1/4th of the original quantity each time.Basic Recipe for Homemade taglierini or calzonicchi. then feed the sheet into the last slot again.) Repeat with the remaining pasta.

until al dente. drained * 3/4 tsp Black pepper 1/2 tsp Summer savory 1/2 tsp Thyme leaves 1 dash Cayenne Pepper oz oz 63 .shells. thyme. in Dutch oven or 4-5 qt saucepan. substitute 1 t basil and 1 t oregano for savory. then drained GARNISH: grated Parmesan cheese. Saute till tender. garlic. Servings: 5 15 16 Can Chick Peas. optional Cook pasta in boiling water for about 6 minutes. While pasta is cooking. and cayenne pepper. chopped Clove Garlic. Cover and cook for 10 minutes.Pasta & Bean Soup Pasta & Bean Soup 1/2 cup Elbow macaroni. Variations: . heat oil.substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies. Heat. Stir in remaining ingredients except macaroni. Garnish if desired. Stir in onion. drain well. etc 2 Tbs Safflower oil Med Onion. drained * Can Kidney beans. When pasta is done. chopped 3 cup Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) Procedure 1 * rinsed well. and green pepper. Stir into other ingredients. minced 1/2 x Green Bell Pepper.

In food processor or blender.Pasta & Strawberries Romanoff Pasta & Strawberries Romanoff 16 2 Ronzoni pasta * Walnut oil may substitute vegetable oil 2 pint Fresh strawberries. sprinkle with toasted walnuts. Microwave: Spread walnuts and coconut on glass plate. until golden brown. Serve pasta on greens. drain. Set aside. opt Vanilla extract Walnut pieces. toasted** Salad greens 64 . 3 ~ from Ronzoni Pasta Passion booklet ** TO TOAST WALNUTS/COCONUT: Conventional: Heat oven to 350 deg. toss cooled pasta with oil. Microwave on high 5-8 minutes or until lightly browned. gently blend in 1-1/2 c strawberries and coconut. drain well. F. Rinse with cold water to cool quickly. stirring occasionally. Spoon dressing over top. sliced divided 2/3 cup Toasted coconut ** 1 cup Heavy cream Procedure 1 * Use a tubular-type pasta such as mostaccioli or similar 2 Cook pasta according to package directions. Servings: 6 oz tsp 4 4 1 1 Tbs tsp tsp cup Confectioners sugar Kirsh (cherry brandy). bake 8-10 minutes. stiring after each minute. In a large bowl. Spread ingredients in a shallow baking dish. process remaining strawberries and rest of ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened.

) or similar pasta 4 oz Parmesan freshly grated 1 1 Procedure 1 Preheat oven to 400F. 2 Chop mozzarella finely and add to tomato sauce with 3/4 of grated parmesan and 3/4 of basil. 4 Carnivores can also add sliced Italian pizza or luganega sausage (1/4 inch thick sliced on bias) to this when the cheeses are put into the sauce. Scatter remaining basil and parmesan over top.g. cover and simmer for a few minutes more until cheese melts. turn into oiled gratin or lasagna dish. Stir. Cook pasta in boiling water until slightly before al dente (it will cook further in the oven). Serve with green salad and a good Chianti (e. brown the luganega slices in a little oil first. Spanish chorizo also works well. Servings: 1 Recipe Type Bbq List. chopped quantity tomato chipotle sauce 1 roughly round mozzarella cheese. Drain pasta and set aside. Bake in top part of oven for 15-20 minutes until browned on top. (c 100 8 oz dried pasta such as penne rigate g/4 oz. Sides 65 .Pasta Al Forno Pasta Al Forno bunch fresh basil. 3 Mix pasta thoroughly with sauce. Antinori) or Rosso di Montalcino (Il Poggione or Col D'Orcia).

peas.Pasta Al Pesto Pasta Al Pesto 8 oz Pasta (preferably linguine) 3 x Carrots. toss pesto with noodles until they are well coated. drain well. Steam carrots. Variations: . in skillet. covered. optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' ' PESTO: Place ingredients in bowl of food processor. kefir. set aside. Meanwhile. Add zucchini and peapods. Makes 1/2 cup.add 1/2 c Parmesan cheese to Pesto . or Neufchatel cheese for oil subst. thinly sliced 1/4 lb Peapods 66 . When pasta is done. Then toss in vegetables. Process until smooth.add 3/4 c freshly grated Parmesan Cheese . Stir continuously until crisp/tender.c Fresh Basil Leaves /4 c Pine nuts (pignolli) x Cloves Garlic T Olive oil 2 PASTA GARNISH: freshly ground black pepper and Parmesan cheese. prepare pesto. While pasta is cooking. Garnish with pepper and cheese. VARIATIONS: . walnuts or hazelnuts for pine nuts PASTA: Boil a large pot of water. cook pasta until al dente. using rubber scraper to push down the sides occasionally. Servings: 6 3 x Sm Zucchini. thinly sliced 2 Tbs Safflower or Olive oil Procedure 1 ----PESTO---. or sweet red pepper.add or substitute other steamed or sauteed vegetables such as mushrooms. cream cheese.subst. heat oil.

and saute until shrimp is warm. and transfer to warm plate. and blend. Note: the author likes garlic. Add salt. 2 Once the garlic and margarine have reached a tender consistency. 1 1/2 fat exchange Servings: 1 1 tsp Dill 1 tsp Parsley 1/2 tsp Basil Salt and pepper to taste Parmesan cheese to taste 67 . 3 Add cooked pasta to saute pan.Pasta Ala Oglio with Shrimp Pasta Ala Oglio with Shrimp 1 Tbs Light margarine 1 tsp Preminced garlic or 2 1/2 Cloves of minced garlic 1 cup Cooked pasta of your choice 3 oz Cooked shrimp Procedure 1 In a small saute pan. add the spices. Add the cooked shrimp. and parmesan cheese to taste. 4 Linda Fields 5 Each serving contains: 3 protein exchanges. 2 bread exchanges. toss gently but thoroughly. saute the margarine and garlic. you may choose to add more or less as you prefer. pepper.

cut them cross. Drain.wise into halves. or Other pasta of your choice 2 cn Peeled italian tomatoes 1/4 cup Olive oil 1 tsp Oregano 1/8 tsp Dried red pepper flakes Procedure 1 Bring 4 quarts water to a boil. linguini. or until sauce has thickened to your liking. Cook until tender but still firm. Keep the sauce at a full boil and add remaining ingredients except pasta. 3 Reduce heat and continue to cook for a few minutes. drain the tomatoes. and squeeze out as much liquid as possible.Pasta ala Puttanesca Pasta ala Puttanesca 1 Spaghetti. Serve immediately over hot pasta and garnish with additional parsley. 4 Servings: 4 lb 1/2 1/4 4 8 1/2 2 cup Tiny black Nicoise olives cup Drained capers cl Garlic. one at a time. and transfer to heated plates. 2 While spaghetti is cooking. peeled and minced Anchovie filets. chopped cup Chopped parsley Tbs Salt 68 . add salt and stir in spaghetti. stirring frequently. Combine tomatoes and olive oil in a skillet and bring to a boil.

and cayenne pepper. then drained GARNISH: grated Parmesan cheese. thyme. Saute till tender. Servings: 5 15 16 Can chick peas. Variations: . drained * 3/4 tsp Black pepper 1/2 tsp Summer savory 1/2 tsp Thyme leaves 1 dash Cayenne pepper oz oz 69 . in Dutch oven or 4-5 qt saucepan. minced 1/2 x Green bell pepper. drained * Can kidney beans. and green pepper. substitute 1 t basil and 1 t oregano for savory.Pasta and Bean Soup Pasta and Bean Soup 1/2 cup Elbow macaroni. chopped 3 cup Vegetable stock or water 6 oz Can tomato paste (2/3 cup) Procedure 1 * rinsed well.substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies. When pasta is done. While pasta is cooking. Heat. drain well. until al dente. Cover and cook for 10 minutes. heat oil. optional Cook pasta in boiling water for about 6 minutes.shells. Garnish if desired. Stir in onion. chopped 1 x Clove garlic. Stir in remaining ingredients except macaroni. Stir into other ingredients. garlic. etc 2 Tbs Safflower oil 1 x Med onion.

Season with salt and pepper. uncovered. finely chopped Procedure 1 Bring water to boil.Pasta and Smoked Salmon Salad Pasta and Smoked Salmon Salad 3/4 lb Smoked salmon cut in strips 2 quart Water 3/4 lb Linguini or spaghetti. Arrange salmon beside each serving of pasta. sprinkle each with 1 tb parmesan. garnish with parsley. 2 As pasta cooks. boil venegar with onion in a frying pan over high heat until vinegar evaporates. Add hot drained pasta. stirring often. wine and mustard. Servings: 4 1 3/4 1 1/4 1/2 cup cup Tbs cup cup Whipping cream Dry white wine Dijon mustard Grated parmesan Fresh parsley spriggs 70 . drain. cook pasta until tender. lift with forks to coat with sauce. Add cream. about 2 minutes. 3 Divide pasta and sauce evenly amoung 4 dinner plates. Boil. dry 2 Tbs White vinegar 1/2 cup Onion. until sauce is reduced to -3/4 cups.

Have the cooked bacon and the chopped parsley ready at hand. their heat will cook the eggs. beat the eggs thoroughly in a large bowl suitable for serving. Remove with a slotted spoon and drain well on a paper towel.Pasta Carbonara Pasta Carbonara 1 lb 2 Tbs 1 lb 3 Thick-sliced bacon. and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. As the strands of pasta become coated with the beaten eggs. 2 Boil the water and cook linguini until firm and tender. diced Salt Linguini Eggs 1/3 cup Chopped Italian parsley Grated Parmesan cheese Fresh ground pepper to taste Procedure 1 Saute the bacon in a small skillet until crisp. 5 Sprinkle the bacon and parsley on. and pour into the bowl of eggs and immediately begin tossing it. drain it immediately in a colander. 4 When the pasta is done. 3 Meanwhile. 6 Servings: 4 71 .

3 Stir in remaining ingredients. Heat through. Add onion and garlic. minced 4 cups milk 2 Tbs chopped fresh parsley Procedure 1 Prepare pasta according to package directions. except pasta. Cook until tender. Soup 1 1/2 cups shredded Cheddar cheese 2 6 1/2-oz. Cook over medium heat. chopped 1 clove garlic. Servings: 6 Recipe Type Pasta. drain. Ditalini or Stars. cans minced clams. undrained Salt to taste Pepper to taste 72 . Do not boil.Pasta Chowder Pasta Chowder 2 cups Small Shells. uncooked 3 Tbs margarine 1 small onion. Stir in pasta. stirring constantly. until soup is hot and cheese melts. 2 In large saucepan or Dutch oven. melt margarine.

thoroughly blend golden onion recipe soup mix with water. Simmer uncovered stirring frequently. Servings: 4 3 1/2 cup Water 6 oz Uncooked Fine Egg Noodles 2 Tbs Finely Chopped Parsley 1 x Grated Parmesan Cheese 73 . In large saucepan. Bring to a boil. Makes about 4 appetizer or 2 main-dish servings. then toss with bread crumb mixture and parsley. In medium skillet. Golden Onion Soup Mix Procedure 1 * Garlic cloves should be finely chopped. 7 minutes or until noodles are tender. until garlic and bread crumbs are golden. stirring constantly.Pasta Di Pina Pasta Di Pina 3 Tbs Olive Oil 4 Med. (DO NOT DRAIN!) remove from heat. Sprinkle with cheese and serve. Stir in pepper. Cloves Garlic * 2 Tbs Fresh Bread Crumbs 1/8 tsp Pepper 1 Env. heat oil and cook garlic with bread crumbs over medium heat. set aside. then stir in uncooked noodles.

Add the parsley and a little salt and pepper. cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. to taste Salt and pepper. drained Garlic cloves. chopped cn White kidney beans.Pasta E Fagiole Soup for Crockpot Pasta E Fagiole Soup for Crockpot 1 1 5 2 Olive oil lg Omion. Serve with a bit of grated cheese if desired. chopped cn Chicken broth 1 cup Elbow macaroni. cooked 1 lg Can tomatoes Grated cheese. Oh Mama Mia! Servings: 4 74 . NOTE: If fresh garden tomatoes are available. to taste Procedure 1 Saute the onion and garlic in olive oil for a few minutes. remove skins of 6 or 7 and use them instead of canned tomatoes. to taste Chopped parsley.

add the pasta and continue cooking until it is well done. crush a few beans against the side of the pot. Serve with a sprinkling of the cheese. Top them with the onion. then add the tomatoes and cook again for about 3 minutes. salt and beans. then mince until the pile has turned to a paste. Taste for salt. By this time the soup is really so thick you may want to add a little more water. and bring to a good boil. garlic and celery and chop. Add the hot water.Pasta E Fagioli Pasta E Fagioli 2 1 1 1 3 BATTUTO== Slices lean salt pork sm Onion md Garlic clove Celery stalk Tbs Olive oil SOUP== 4 2 2 2 2 4 Peeled plum tomatoes quart Hot water tsp Salt cup Cooked shell beans cup Small pasta Tbs Grated Romano or Parmesan Procedure 1 Put the slices of salt pork on a chopping board. or until the tomatoes have blended a bit and softened. Servings: 6 75 . Put the battuto in a big soup pot with the olive oil over medium heat. Saute until golden. Once the beans are heated through. and add some if necessary.

Cover and refrigerate for at least 30 minutes. make a lattice over the top of the pastry. and slivered almonds may be added to the filling. strawberries and strawberry jam. Knead. 3 Remove the dough from the refrigerator and set aside about one-third for the latticed top. beat the remaining egg white slightly with a fork and brush on the dough stips. jam. beating thoroughly after each addition. 5 To serve. 6 Note: You may prefer to use peaches and peach jam. Remove and cool in the pan on a rack. or until golden in color. press the larger portion of dough into a buttered 9 x x 2-inch baking pan. If using a glaze. instead of apricots. then cook over medium heat until thick.Pasta Flora. 2 Meanwhile. 1 egg and an egg yolk. slice the apricots into uniform pieces and place in an enameled pan. Athens Style 1/2 1/2 2 6 2 1/4 1/2 2 lb Sweet butter cup Granulated sugar Eggs Tbs Cognac cup All-purpose flour (or more) tsp Salt tsp Baking powder cup Stewed apricots 4 1/3 1 1 1 2 1/3 cup cup Tbs tsp cup Dried figs Raisins Orange (grated rind only) Apricot jam Lemon juice (optional) Cornstarch Orange juice Procedure 1 Using an electric mixer. Bake in a moderate oven (350 F) for 45 minutes. 4 Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch strips. and 3 tablespoons of the Cognac. Pour the filling into the dough-lined pan. Using your fingers (the dough will be too soft to roll). then mince and add to the apricots along with the orange rind. adding only enough flour to make a soft dough. Servings: 36 76 . also diced candied peel adds a colorful note when substituting for figs. and lemon juice and stir into the apricot mixture. while beating on medium speed. Remove the beaters and finish by hand. Cool. Soak the figs and raisins in the remaining Cognac until swollen. Athens Style Pasta Flora. beat the butter until light and fluffy and gradually add the sugar. pressing evenly about 1/4-inch up the sides. Using the strips. Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter. cut into 1-1/2-inch (or smaller) squares with a sharp knife. stirring constantly with a wooden spoon. and so on.

Mix until well-blended.thawed and drained 1 package 10 oz frozen green peas./3 c Mayonnaise /3 c Plain yogurt tb Grated parmesan cheese tb Lemon juice /2 ts Dried dill ts Sugar /4 ts Salt /4 ts Pepper 2 In a small bowl.half 2 cup Shredded Swiss cheese 1 package 10 oz frozen cut green 1/2 cup Sliced scallions beans 1 cup Chopped cucumber . or simply serve it as a smooth dressing for your tossed green salad. set aside. You can enjoy this creamy dressing as above for a hearty summer meal. cover and chill until ready to use. 4 5 Note: This is a really simple throw-together dressing that works well with other seasonings. 3 Place the cooled rotini in a large bowl and toss with the remaining ingredients. mix the dressing again and toss into the salad. lime juice instead of lemon. Cover and chill until ready to use. Just before serving. except the dressing. Procedure 1 --FOR THE DRESSING-. If not serving immediately. too. fresh herbs. combine all the dressing ingredients.Pasta Green Salad Pasta Green Salad . Servings: 6 77 .thawed and drained FOR THE SALAD 1 cup Green pepper strips cut in 3 cup Cooked and cooled rotini . and even lowfat mayonnaise and yogurt.

continuint to shake the pan.) In a large skillet melt the margarine over medium heat. add the green onions and saute 1 to 2 minutes. then with cold water to stop the cooking process. about 2 minutes. Pasta should swim in the sauce. Simmer over medium heat until the sauce thickens somewhat. drain again. stirring occasionally. about 2 to 3 minutes. continuing to stir.Pasta in Cream Sauce w/Poultry Magic Pasta in Cream Sauce w/Poultry Magic 1/3 lb Spaghetti or rotini 2 tsp Poultry Magic or Piz & past. either stirring or shaking the pan in a back and forth motion until the mixture reaches a boil. Add the Magic Seasoning blend and saute about 1 minute to bring out the flavors. pour a very small amount of oil in the palm of your hand and rub through the pasta after rinsing. Gradually add the cream. 6 Tbs Margarine or unsalted butter 2 cup Half & Half or heavy cream 1/4 cup Finely chopped green onions Procedure 1 Cook the spaghetti accordint to package just to al dente stage. toss and stir until spaghetti is heated through. Serve immediately and enjoy! Servings: 4 78 . Add the ooked spaghetti. immediately drain and rinse with hot watedr to wash off starch. (To prevent the pasta from sticking together.

Add sauce. Add oil & heat. sliced 12 oz Spicy Sesame Linguine 79 . Spray skillet with nonstick cooking spray. sliced 4 Scallions. Servings: 6 1/2 lb Chicken breast. Stir fry chicken until it begins to lose raw color. Add cooked pasta and stir until blended. Add scallions.Pasta Marco Polo Pasta Marco Polo PASTA & CHICKEN Nonstick cooking spray 2 Tbs Sesame oil Procedure 1 ----SAUCE---./2 c Chicken broth tb Soy sauce tb Sherry tb Sugar tb Cornstarch /2 tb Chili sauce /2 ts Garlic powder tb Hoisin sauce tb Minced ginger /2 ts Salt 2 Combine sauce ingredients.

and 1/4 t pepper. mg cholesterol. 375 cholesterol.Pasta Primavera Pasta Primavera 1/4 cup Water 2 cup Sliced fresh Mushrooms 9 oz Pk French-style Green Beans 1/2 cup Coarsely chopped Green Peppe 1 x Clove garlic Procedure 1 * or Mozzarella cheese (2 oz) Cook pasta according to package directions. 686 mg potassium. 5 g fat. 375 mg sodium. Cook and stir for 1 minute more. Bring to boiling. garlic. Garnish with tomato wedges. Per serving: 297 calories. Meanwhile. 48 g carbohydrates. frozen green beans. Cook and stir over med heat till thickened and bubbly. in a med saucepan combine water. 17 g protein. 1/4 t salt. cut in wedges 80 . pour the sauce over pasta. reduce heat. Servings: 4 12 4 1/2 5 1 oz tsp cup oz Can Evaporated Skim Milk Cornstarch Shredded Provolone * Macaroni or fettucine x Med Tomato. To serve. for sauce. Do not drain. stir into vegetable mixture. green or red pepper. Stir together milk and cornstarch. mushrooms. Stir in cheese till melted. drain well. Cover and simmer 4 minutes or till veggies are tender.

This will serve as a thickner. Servings: 4 81 . Remember to cook it al dente still slightly firm to the bite. Add the tomato sauce and the precooked vegetables. 1 Enough fettuccine for 4 2 Egg yolks 2 Tbs Cream Procedure 1 Melt the butter in a large sauce pan. Whip the egg yolks with a fork and mix them into the cream.Pasta Primavera Special Pasta Primavera Special 1/2 3 2 1/2 cup cup tsp cup Salted butter 35% cream Fresh black pepper Tomato sauce 2/3 cup (tl)carrots. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. Add the cream and the pepper. zucchini. Stir in the cooked pasta. broc. Bring to a simmer. Whisk the mixture into the cream sauce and pasta.

Servings: 2 2 Tbs Mayonnaise 1 Tbs Chopped basil or parsley 1/2 tsp Dried oregano 82 .Pasta Salad Pasta Salad 2/3 cup Rotini noodles 1/2 cup Frozen mixed vegetables 1/4 cup Grated mozzarella cheese Procedure 1 Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Stir in mayonnaise. basil or parsley and oregano. Add vegetables and cheese. Drain well.

Servings: 8 1/4 cup Chopped celery 1 sm Carrot. Mix all ingredients together. and chill for at least one hour. add a little parsley and basil to taste. season with salt and pepper.Pasta Salad Dijonnaise Pasta Salad Dijonnaise 1 package Interesting pasta cooked 2/3 cup Italian salad dressing 1 Tbs Dijonnaise mustard 1/4 cup Chopped onion Procedure 1 Cook the pasta as directed. diced Salt and pepper to taste 83 .

Servings: 2 1 cn Water-packed albacore tuna. cooked 1/4 cup Red onion. Drained 3 Tbs Bottled vinegar based dress. diced 3/4 inch 2 cup Shell macaroni.Pasta salad with avocado Pasta salad with avocado 1/2 x Avocado 2 x Tomatoes. 84 . Combine all ingredients and gently toss together. sliced Procedure 1 Cut avocado half into large 3/4 inch dices.

Garnish with almonds. Drain well and rinse with cold water. For a decorative presentation. Toss well. artichokes and tabasco. lemon juice. 8 to 12 minutes. stirring often. Place pasta in large bowl. serve in avacado halves. Add mayonnaise mixture. salted water until tender. parsley and basil. Combine mayonnaise. Shake out excess water and toss pasta with oil.Pasta Salad with Chicken and Artichokes Pasta Salad with Chicken and Artichokes 1 2 1 1/2 3 3 lb Tbs cup Tbs Tbs Pasta shells Oil Mayonnaise Lemon juice Chopped parsley 1 tsp 3 cup 6 oz 1 1 Dried parsley Diced cooked chicken Jar artichokes chopped and Dash of tabasco Toasted almonds Procedure 1 Cook pasta in large pot of boiling. but firm. Servings: 6 85 . in tomato cups or on lettuce leaves. chicken. Yields 6-8 servings.

part skim T Chopped fresh chives * /4 t Black Pepper T Grated Lemon Peel /2 c Very finely chopped Almonds 2 -LEMON VINAIGRETTE.substitute 1/2 to 1 cup mashed tofu for part of ricotta cheese. fresh basil leaves or fresh parley sprigs. use Herbed Tomato Sauce Servings: 4 86 . Toss shells with dressing to coat. When pasta is done.in place of Lemon Vinaigrette. and drain well again. combine VINAIGRETTE ingredients. optional. Bring a large pot of water to a boil.Pasta Shells with Lemon Vinaigrette Pasta Shells with Lemon Vinaigrette 12 x Jumbo Pasta Shells Procedure 1 ---FILLING--. cook pasta until al dente. Top with garnish(es) and serve immediately or chill. allowing 1 heaping Tablespoon for each./4 c Lemon juice T Olive oil t Dijon Mustard T Chopped fresh parsley T Basil x Clove garlic. finely minced 3 * or 1 T dried chives or 1 chopped scallion GARNISH: Sliced almonds. Set aside. combine FILLING ingredients in a med bowl. lemon wedges. VARIATIONS: . drain well./2 c Ricotta cheese. While pasta is cooking. Set aside. then roll up jellyroll fashion . cherry tomatoes. or for all of ricotta if you're a real tofu fan . and Parmesan cheese. spread each with filling. rinse under cold water. Stuff shells with filling mixture.substitute 6 pieces of lasagna for pasta shells. Arrange on serving platter. Drizzle each with some of the remaining dressing. In a large bowl. or sauteed pine nuts.

Meat. Pasta oz 1 1/2 Tbs 1/2 2 minced fresh rosemary or 1 1/2 tsp. Toss pork with red and black pepper in a bowl. remaining beef broth. cans fat-free. add onion and celery. Bring to a boil.) Serve immediately. cook until no longer pink. Stir in spinach and lime juice.Pasta Stew with Rosemary Pork Pasta Stew with Rosemary Pork 8 Ditalini. Add pasta and sweet potatoes and boil. Drain well. and cook until tender. uncooked 1 tsp vegetable oil 1 lb lean. for 10 to 15 minutes or until pasta is done. lowsodium beef broth Procedure 1 Heat oil in a large Dutch oven or pot until hot. stirring occasionally. peeled and cut into 1-inch cubes (about 3 cups) cups chopped fresh spinach Tbs lime juice 2 2 87 . about 4 to 5 minutes. cut into 3/4-inch cubes 1/8 tsp ground red pepper 1/8 tsp black pepper 1 cup chopped onion 1/2 cup chopped celery 3 13 1/4-oz. boneless pork loin. Orzo or Alphabets. Add pork. dried rosemary tsp salt medium sweet potatoes. (Stew will continue to absorb liquid. Add pork. set aside. rosemary and salt. 2 Add 1/4 cup beef broth to pot. Servings: 6 Recipe Type Main Dish.

Pasta Vegetable Chowder Pasta Vegetable Chowder 1 3 10 cup Small Pasta Shape 1/2 tsp cup Low-Fat Milk 1 1/2 Tbs oz Box Frozen Mixed 6 oz Vegetables. paprika. Salt and pepper to taste. Combine 2 1/2 cups milk. thyme. Thawed and drained or 1 1/2 cup Chopped Fresh Vegetables 1/2 tsp Dried Thyme Procedure 1 Put pasta in a large pot of boiling water. stir remaining 1/2 cup milk and cornstarch together to dissolve cornstarch. vegetables. Add clams and simmer for about 3 minutes. In another bowl. 2 Servings: 4 Paprika Cornstarch Can Clams. Drain and rinse under cold water when done. Stir this mixture into soup and heat to simmering. Cook over medium heat until bubbles form around edge of milk. drained Salt Ground Pepper 88 . and pasta in a 2 quart saucepan.

for 20 minutes. dip your hands into cool water before forming each meatball. heavy-bottom saucepan and bring it to a simmer over low heat. pour sauce over pasta and serve. 3 While sauce is simmering. Spoon the meatballs into the tomato sauce. Add half the meatballs to the skillet and brown them on all sides. Remove bay leaves from sauce. Transfer to a large serving bowl. drain. Meat. To prevent sticking. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. casings removed 1/2 cup minced onion (1 small) 1/2 cup diced red bell pepper (1/2 medium) 2 large egg whites Procedure 1 Place all meatball ingredients in a medium bowl. divided Meatballs: 8 oz lean ground beef 8 oz turkey sausage. Servings: 6 Recipe Type Main Dish. Knead the mixture with your hands until it is smooth. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs. prepare pasta according to package directions. Pasta 89 . 2 Pour the tomato sauce into a large. Ziti or other medium pasta shape. Simmer. then add them to the sauce. stirring. uncooked 1 1/2 cups fresh bread crumbs (about 3 slices) 2 Tbs minced fresh parsley 1 tsp fennel seeds 1/2 tsp salt 1/4 tsp pepper 1 tsp Sauce vegetable oil. Form mixture into 30 1 1/2-inch balls.Pasta with (Turkey) Sausage and Pepper Meatballs Pasta with (Turkey) Sausage and Pepper Meatballs 1 lb Rigatoni.

use enough oil to cover the surface. Reheat cream with shrimp. Simmer until there is just 1/4 cup of liquid remaining. set pan aside. Place shrimp back in pan. In a large pot bring water to boil and add pasta and a dash of salt and oil. Set aside and drain the fat out of pan. best olive oil 1 cup Heavy cream 4 Bacon strips cut into 2" 2 Tbs Fresh chives 90 . drain and toss in a little butter. Sprinkle with chives and serve with warm crusty bread. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Servings: 4 4 Tbs Cooking oil. Linguini 1 1/2 lb Fresh asparagus 16 Jumbo shrimps with shells Procedure 1 Cook bacon until half crispy. cook until done or to your taste. peel asparagus and cut into 1/2 inch size pieces. Add cream and cook over meduim high heat until it's reduced by half. Turn once and remove to plate to cool. Steam or blanch until tender. Add the cream and set aside.Pasta With Asparagus And Shrimp Pasta With Asparagus And Shrimp 1 cup White wine 1 lb Pasta. simmer. Heat until a few drops start to spit. season to taste. Add bacon. add the wine and cook on low heat. In a frypan. Drain and rince with very cold water and wrap in towel to dry. When done. Mix pasta and sauce together. peel off shrimp shells. Add the asparagus.

Servings: 5 91 . Add broccoli. Toss hot pasta with broccoli mixture and walnuts. stirring occasionally. cook 3 minutes. roasted. garlic. Meanwhile. cook. 5 minutes or until vegetables are crisptender. cook pasta according to package directions. sliced Garlic cloves. drain. heat oil. Microwave: Spread walnuts on glass plate. onion. salt and red pepper. bake 8-10 minutes. Toss with cheese. until golden. spread walnuts in a shallow baking pan. minced tsp Salt 1/4 14 1 3/4 1/3 tsp oz lb cup cup Crushed red pepper Chicken broth Thin spaghetti or vermicelli Walnuts. stirring constantly.Pasta with Broccoli and Walnuts Pasta with Broccoli and Walnuts 1/4 6 2 2 1/4 cup Vegetable oil cup Broccoli florets cup Onions. 2 * TO ROAST WALNUTS: Conventional: In 350 deg oven. chopped * Parmesan cheese Procedure 1 In large skillet or wok. stirring after each minute. Microwave on 100% 5-8 minutes until golden. Add broth.

Puree till smooth. 2 While pasta is cooking. Add tomato paste. Add 3 tb balsamic vinegar & parsley & heat through.Pasta with Cherry Tomato Sauce Pasta with Cherry Tomato Sauce 16 Vegetable spiral pasta Water for boiling 2 tsp Balsamic vinegar 1 1/4 cup Thinly sliced onions 1 Tbs Garlic. Return puree to skillet. stirring occasionally till vegetable are very soft. 3 Dissolve cornstarch in 2 tb cold water & pour into blender. Servings: 6 oz 1 1/2 2 2 3 1/2 cup Tbs Tbs Tbs cup Halved cherry tomatoes Cornstarch Miso Balsamic vinegar Chopped fresh parsley 92 . Drain & rinse with cold water. minced 2 Tbs Tomato paste Procedure 1 Cook pasta in a large pot of boiling water for 8 to 10 minutes. dissolved in 1 cup water. Set aside. Toss pasta with sauce & serve hot. Cook. Stir frequently. heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir gently & add tomatoes. Add miso & cooked vegetables.

Drain well. vinegar. if desired. Quickly drain and refresh in cold water. Toss with remaining 2 tablespoons olive oil. Servings: 6 93 . peas and celery. white pepper 1/2 cup Slivered almonds. Drain. trimmed Shredded cooked chicken chilled Diagonally sliced celery Balsamic vinegar 2 1/2 tsp Garlic cloves. or just until bright green. Combine pasta with chicken. toasted Lettuce leaves (optional) Procedure 1 Cook pasta in boiling salted water until al dente. Serve on lettuce leaves. Toss with 1 tablespoon olive oil and chill. garlic and sugar and season to taste with salt and white pepper. covered. Blanch peas in boiling salted water 1 minute. Sprinkle with almonds.Pasta With Chicken And Almonds Pasta With Chicken And Almonds 1/2 lb 3 Tbs 1/4 lb 2 cup 1 2 cup Tbs Carrot shell pasta OR Regular shell pasta Olive oil Chinese pea pods. pressed Sugar Salt.

When pasta is done. They may be served as is or patted dry and sauteed in oil until lightly browned. cook pasta until al dente. VARIATIONS: .Pasta with Chines Tahini Sauce Pasta with Chines Tahini Sauce 8 oz Pasta * Procedure 1 CHINESE TAHINI SAUCE T Tahini (sesame butter) T Rice Vinegar T Soy sauce T (pref. chill or bring to room temp and serve as side dish or salad Servings: 4 1 cup Peas 94 . Top with garnish. To cook. steam peas. toasted sesame seeds. If you add several. combine remaining ingredients. steamed broccoli. add peas and toss again. """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" NOTE: Chinese wheat noodles are compacted into cubes. Toss dressing with pasta. optional. toasted) Sesame Oil t Chili Paste w/garlic (hot) t Minced Gingerroot T Vegetable stock or water ds Freshly ground black pepper 2 * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls. When water returns to a boil. or chopped dryroasted unsalted peanuts. blanched peapods. cook for 3 minutes and drain. While pasta is cooking. toss with noodles and sauce add or substitute other veggies such as sauteed sliced mushrooms.saute 6 oz chopped spinach in 1 T safflower oil until limp. the amt of dressing may need to be increased. steamed sliced carrots. drain well. or scallions. In a large bowl. sweet red peppers. fresh corriander sprigs. Bring a large pot of water to a boil. break the cubes and drop into boiling water.

Add cream and simmer for 1 minute. chopped 1/2 cup Heavy Cream 12 oz Hot Pasta Procedure 1 Heat oil over moderate heat.Pasta with Fresh Tomato and Cream Sauce Pasta with Fresh Tomato and Cream Sauce 2 Tbs 1 pinch 1 2 Tbs Onion. 2 Servings: 4 95 . Season to taste with salt and pepper and toss with pasta. minced Olive Oil 4 Tomatoes. Add onion. pepper and garlic. minced Crushed Red Pepper Clove Garlic. cook until just softened. Add tomatoes and cook until they begin to release their liquid.

Servings: 4 4 Cloves of garlic 2 Tbs Parmesan cheese 1 Salt and pepper. Heat the oil in small frying pan. Salt and pepper to taste.Pasta With Garlic And Eggs Pasta With Garlic And Eggs 1/2 lb Dry pasta 2 Eggs. beaten 1/2 cup Olive oil Procedure 1 Cook pasta. Saute for just a moment. toss all ingredients together. add garlic. taste 96 . Drain pasta.

melt margarine. Set aside.substitute basil for tarragon .add 1/2 c chopped. beat cheese with remaining ingredients. Boil a large pot of warer. Stir in pine nuts and onion. parsley sprigs. Add pine nuts and onion. Top with freshly ground pepper and garnishes. toss with sauce. cook pasta until al dente. cooked spinach to ricotta-sauce mixture Servings: 4 1 1 1/2 1/2 1 Tbs Tbs tsp tsp dash Tarragon Lemon juice Grated lemon rind Pepper Ground pepper 97 .Pasta with Herbed Ricotta and Pine Nuts Pasta with Herbed Ricotta and Pine Nuts 8 oz 2 Tbs 1/2 cup 1 Pasta (preferably spinach) Softened margarine Pine nuts x Sm Onion. stirring occasionally over medium heat for about 5 minutes. sweet red pepper strips. or sauteed mushroom caps dusted with paprika. until pine nuts are lightly browned and onion is softened. VARIATIONS: substitute raw cashews for pine nuts . steamed asparagus spears. in a small skillet. drain well. chopped (1/4 cup) 3/4 cup Ricotta cheese (part skim) 2 Tbs Chopped fresh parsley Procedure 1 GARNISH: halved cherry tomatoes. In a small bowl. When pasta is done. While pasta is cooking.

Drain well. 3 On a large warm serving platter. While sauce is cooking. pepper. chopped Green Pepper. pasta sauce. or Dried Basil Fennel Seed. about 5 minutes. stirring often. In same skillet. until meat is well browned. Cook until onion is translucent. 4 Servings: 4 98 . and wine. Add pasta and toss to mix. Sprinkle with Parmesean cheese. cook onion. Bring to a boil. Pour sauce over pasta. 2 Add sausage. Drain and set aside. combine parsley and 1 tb olive oil. grated Procedure 1 Crumble sausage into a large skillet. in a large pot of boiling water cook pasta until al dente. chopped Cloves Garlic. Cook over medium heat. chopped. stirring often to scrape up browned bits from the bottom of pan. garlic. Reduce heat and simmer 5 minutes.Pasta with Italian Sausage Pasta with Italian Sausage 1 1 1 2 1/4 1 1/4 lb cup cup cup Tbs tsp Italian Sausage. crushed 1 1 1/2 12 1/4 1 1/2 Tbs cup cup oz cup Tbs cup Olive Oil Tomato-Based Pasta Sauce Red Zinfandel Pasta (your favourite) Italian Parsley. chopped Olive Oil Parmesean Cheese. basil and fennel in 1 tb olive oil over medium heat. casings Removed Onion. minced Fresh Basil.

if desired. In a 3-quart or larger electric cooker. Add lentil sauce and Neufchatel cheese to linquine. Increase heat setting to high. combine chard stems. Servings: 6 1/8 tsp 2 12 6 Coarse Ground Black Pepper cup Water oz Dry Linguine Salt oz Neufchatel Cheese. Trim off coarse stem ends. then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate.to 6-quart pan. Drain well. in a 5. lentils. finely chopped 2 Cloves Garlic. or cook according to package directions. Season lentil sauce to taste with salt. Pour in water. garlic.Pasta with Lentils and Chard Pasta with Lentils and Chard 12 1 oz Swiss Chard cup Lentils. cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile. Makes 6 servings. room Temperature Grated Parmesan Cheese . and black pepper. stir into cooker. red pepper flakes. cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes). Cut chard leaves crosswise into 1/2-inch-wide strips. cumin seeds. coarsely Crushed 1/2 tsp Crushed Red Pepper Flakes Procedure 1 Rinse and drain chard well. Optional 99 . Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). onion. rinsed and Drained 1 md Onion. minced or Pressed 1 tsp Cumin Seeds. pour into a warm wide 4-quart bowl. mix lightly to coat well. Offer Parmesan cheese to add taste.

41 g Cholesterol.. to taste 2 Prepare pasta according to package directions. Very gradually whisk in the white wine and chicken broth. chopped tb Allpurpose Flour c Dry White Wine c Unsalted Chicken Broth /2 ts Grated Lemon Zest tb Fresh Thyme. Add the onion and saute until lightly brown and very soft.... Bring the sauce to a boil and then let simmer for 10 minutes. 302 Fat. 4 Serve sauce over the warm pasta. drain. Stir in the lemon zest.. 0 mg Sodium 417 mg 6 Servings: 6 100 . thyme. 7. or .. chopped... Add the flour and reduce heat to low. Stir until completely blended. or .Pasta With Light Lemon And Wine Sauce Pasta With Light Lemon And Wine Sauce Procedure 1 /2 lb Your favorite shaped pasta tb Margarine /2 sm Onion..1 ts. 5 Calories per serving. chopped...1/2 ts. dried tb Fresh Dill. dried tb Dijon Mustard Salt. dill and mustard and season to taste with salt... 3 Warm the margarine in a large saucepan over medium-low heat....

and cook until vegetables are tender. oregano and thyme into the meat mixture and cook until sauce has thickened. garlic. Drain. cook the beef over medium high heat until browned. sodium 146mg. green pepper. Drain the jar of red peppers and cut them into long strips. add oneion. and sprikle with parsley. fat 32g. Add to the sauce and cook until heated through. 96mg Servings: 4 1 1/2 1/2 7 1/4 tsp tsp lb oz cup Dried oregano Dried thyme Spaghetti Jar roasted red peppers Fresh parsley. In a large frying pan. salt and pepper to taste. 3 Per serving: calories 614.Pasta With Meat And Pepper Sauce Pasta With Meat And Pepper Sauce 1 1 1 1 Onion Green bell pepper Clove garlic lb Ground beef Salt and pepper 1 1/2 cup Tomato sauce Procedure 1 Work time : 30 minutes Total time minutes 2 Chop the onion and green pepper. Reduce heat to low. Stir the tomato sauce. about 10 minutes. Chol. Taste for seasoning and add salt and pepper if needed. Pour sauce over spaghetti. about 10 minutes. protien 28g. cook the spaghetti in a large pot of boiling salted water until just done. Meanwhile. Mince the garlic. chopped 101 . carbohydrates 54g.

) 8 Cook the pasta until al dente. melt half the butter and cook the onions9on until soft. tomato puree. Add the meatballs to the tomato sauce and keep warm. Pour sauce and meatballs overall. 5 In a large skillet or medium saucepan. Transfer pasta to a large serving platter or bowl. 4 Tbs Butter 2 sm Onions. 9 Wine: A chianti classico Servings: 4 Salt and black pepper 1/2 cup Marsala 1/2 tsp Dried oregano 1/2 lb Vermicelli 1 cup Fresh grated Parmesan or Romano cheese 102 . Then add salt and pepper to taste and boil this sauce hard for five minutes. and in the skillet brown them on all sides in the vegetable oil. and crumbled bacon. serve and pass the cheese. was very tasty. chopped fine 1 Clove garlic. chopped fine 4 sl Bacon. lightly beaten /4 c Grated Parmesan cheese Salt and ground pepper tb Vegetable oil 2 Here's the recipe I made the other night with the nice pasta sauce. For the pasta I used rigatoni++the first type of pasta I made with the new machine. moistened -with 1/2 cup milk and -squeezed dry tb Minced parsley Eggs. Do not overcook. 7 Put all the meatball ingredients except the vegetable oil in a bowl. Shape the mixture into 12 balls. they will cook further in the sauce. The sauce. Add the garlic. Add remaining butter and toss well. 6 Add the marsala and oregano. Set aside.Pasta with Meatballs Pasta with Meatballs 2 cup Peeled fresh plum tomatoes or canned Italian plum tomatoes. Add several large spoonfuls of the tomato sauce and toss well again. drain well and return to the pot in which it cooked. (You can brown the meatballs ahead of time and add them to the sauce when you are ready./2 lb Ground chuck sl French bread. 3 Serves 4 to 6. on the other hand. mainly because I'd never made meatballs before that I can remember. and mix with your hands. 4 Put the tomatoes trough a food mill to puree pulp and remove seeds. and cook for another 5 minutes. The meatballs were mediocre. cooked and crumbled Procedure 1 --MEATBALLS-.

minced 1 Tbs Unsalted Butter 1 1/2 cup Crimini Mushrooms. warmed 1/2 cup Beef Stock Procedure 1 In a medium skillet. Pour cognac into skillet. Season to taste with salt and pepper. 2 Pour warmed cognac into large ladle with long handle. Whish in remaining 1 tb butter. saute shallot in 1 tb butter over medium heat for 1 minute. sliced 2 Tbs Cognac or Brandy. Toss pasta with sauce in skillet.Pasta With Mushrooms Pasta With Mushrooms 1 lg Shallot. 3 Bring to a boil. Boil gently until reduced by half. When flame subsides. With ladle resting in skillet. 4 Servings: 2 1/2 tsp Dried Sage 1 Tbs Unsalted Butter 4 oz Penne Pasta. carefully ignite cognac with long match. Add mushrooms and cook 1 minute. add beef stock and sage. cooked and Drained Salt and Pepper 103 . Heat through.

for Fettucine Almost Alfredo. parsley sprigs. and chhese. drain well. cook pasta until al dente. While pasta is cooking. broccoli. When pasta is done. Stir in remaining ingredients.serve cold as pasta salad . cut green beans. process till smooth.Pasta with Ricotta-Walnut Sauce Pasta with Ricotta-Walnut Sauce 8 oz Pasta (preferably vermicelli Procedure 1 RICOTTA-WALNUT SAUCE /2 c Ricotta cheese /2 c Plain Yogurt T Margarine. and cherry tomatoes or cut steamed asparagus Servings: 4 104 . place ricotta. garlic. add steamed vegetables such as peas. more grated Parmesan cheese. yogurt. margarine. optional. and sprinkling of freshly ground black pepper. Boil a large pot of water. garnish with almond slices. walnuts parsley. omit garlic. in bowl of food processor. and spinach . minced /2 c Chopped Walnuts (about 2 oz) /4 c Grated Parmesan cheese (1 oz /2 c Chopped fresh parsley T Chopped fresh Basil /2 t Black Pepper 2 GARNISH: cherry tomatoes or broccoli florets. VARIATIONS: . walnuts.when sauce is tossed with pasta. Toss with sauce. softened x Cloves Garlic. substitute 1/4 cup milk and /4 cup vegetable stock for the yogurt. Top with garnishes and serve immediately. and basil.

... 4 Per Serving: 5 Calories:..7. drained -and diced /4 c Grated Parmesan cheese Sat & Pepper to taste 2 Prepare pasta according to package directions. Toss the pasta with diced peppers... 3 When pasta is done. warm the oil and red pepper flakes over medium heat for two minutes. uncooked tb Vegetable Oil /2 ts Hot red pepper flakes lb Broccoli Flowerets (6 cups) /2 c Water -oz jars.. While pasta is cooking...... drain well..14 g. Ziti. Servings: 6 105 . sprinkle with Parmesan and serve. Add the broccoli and saute for 2-3 minutes.-or roasted peppers.......pasta shape. Pour the broccoli over pasta. or other .. Add 1/2 water and cover.. whole pimientos . Season with salt and pepper to taste.. Cook broccoli until tender...567 Fat:.Pasta With Roast Peppers And Broccoli Pasta With Roast Peppers And Broccoli Procedure 1 lb Mostaccioli.

remaining garlic and salt and pepper to taste. heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. stirring. Trim and cut green beans into 1-1/4-inch lengths. Servings: 4 106 . Add tomatoes. Bring to a boil. for about 5 minutes. Meanwhile. then add the tomato sauce. marjoram. Cook. Cook. Add pasta. stirring. peeled. cubed Tomato paste 1 1/4 1/2 1/4 3/4 1 tsp cup tsp tsp lb lb Dried marjoram Coarsely chopped fresh basil Oregano Red pepper flakes Bow-tie pasta Bay or sea scallops* Procedure 1 *Note: If using large sea scallops. then lower the heat to a simmer. for about 12 minutes or according to package instructions. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. bring to a boil and cook. Drain pasta and add it to the tomato-scallop mixture. Set aside. stirring well. green beans and reserved liquid to the pan. red pepper flakes. Drain immediately and reserve 1/2 cup of the cooking liquid. Add scallops. Bring 3 quarts salted water to a boil. salt and pepper. The pasta should be al dente. for about 1 minute. Cook briefly without letting it brown. cut them in half. Serve immediately with the remaining basil. tomato paste.Pasta with Scallops and Green Beans Pasta with Scallops and Green Beans 1/2 1 4 2 3 2 lb Tbs Tbs cup Tbs Green beans x Salt & pepper to taste Olive oil Minced garlic Ripe tomatoes. basil. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. oregano.

Remove tough stems of the greens. set them aside in the liquid. then turn into a heated serving dish. season with plenty of pepper and freshly grated cheese. When it is done. Turnip or a mixture 1 md Red onion. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Toss them together. about 30 minutes. Dried Beans 1 Bay leaf 6 Sage leaves. Salt lightly and simmer until the beans are tender. ziti or shell pasta Freshly ground pepper 107 . -=OR=1/2 tsp -Dried Sage 5 Tbs Fruity olive oil 4 Garlic cloves Procedure 1 SHELL THE BEANS then put them in a pan with water to cover. 2 Servings: 4 lb 1 md Carrot. add the bay leaf. if needed. roughly chop leaves. Slice 1 of the garlic cloves and add it to the pan along with the carrot. along with the red pepper flakes. When greens are done. Kale. Cook the pasta in a large pot of boiling. then add the greens. finely diced 3 pinch Red pepper flakes 12 oz Penne. half the sage and 1 tablespoon of the olive oil. about 15 minutes. finely diced Salt 2 lb Greens. Cook for a few minutes. Chop the remaining garlic and sage leaves and add them to the onion. add beans and enough liquid to make a little sauce. scoop it out and add it directly to the greens and beans.Pasta With Shell Beans And Greens Pasta With Shell Beans And Greens 1 Cranberry beans (in pods) =OR=1 cup -Cooked. such as Mustard. salted water. Add 1/2 cup or so of cooking water from the beans and salt to taste. When beans are tender. Drizzle the remaining olive oil over the top. cook until greens are tender. Add more water.

thyme and basil and saute 2 minutes. Arrange vegetables and shrimp over spaghetti. sliced 1/2 tsp Dried thyme Procedure 1 Melt 1/3 of the butter in a large skillet over medium-high heat. about 2 minutes. Add broccoli. Servings: 4 1/2 tsp Dried oregano 1 Zucchini. mushrooms. thinly sliced 1/2 tsp Dried basil 1 x Parmesan cheese 1 lb Cooked drained spaghetti 108 . Add remaining butter to skillet and melt. Reduce heat to low. oregano.Pasta with Shrimp and Vegetables Pasta with Shrimp and Vegetables 3/4 cup Butter 2 Cloves garlic minced 20 Frozen large shrimp 1 Bunch broccoli flourettes 4 Large mushrooms. Top with remaining garlic butter from skillet. Return shrimp to skillet and heat through. Remove shrimp from skillet using slotted spoon and set aside. Add shrimp and cook until pink. Sprinkle with Parmesian and serve immediately. about 2 minutes on each side. Add zucchini and continue cooking until vegetables are tender. Add garlic and saute 1 minute.

Pour sauce over pasta. crumbling with fork. Place in large bowl. Add mushrooms to skillet and saute' 2 minutes. Transfer sausage to bowl using slotted spoon. about 10 minutes. 2 Heat oil in heavy large skillet over medium-high heat. Stir sauce until heated through. Add sausage and cook until no longer pink. Drain.Pasta With Spinach. stirring occasionally. Season to taste with salt and pepper. Add garlic and walnuts and stir 1 minute. cook pasta in large pot of boiling salted water until just tender but still firm to bite. Add sausage and mustard. Sausage And Roquefort Cream Sauce 1/4 cup Olive oil 4 oz Hot Italian sausage* 8 oz Mushrooms. stirring occasionally. about 5 minutes. minced Procedure 1 *Note: Remove casings from Italian sausages. Trim stems from spinach. Reduce heat and simmer until thickened to sauce consistency. 3 Meanwhile. Sausage And Roquefort Cream Sauce Pasta With Spinach. Add cream and Roquefort and bring to boil. Servings: 4 1/4 2 4 2 1 cup cup oz tsp lb Coarsely chopped walnuts Whipping cream Roquefort cheese Dijon mustard Fettuccine 109 . Add spinach and saute' until wilted. Toss gently. sliced 2 bn Fresh spinich* 2 Garlic cloves.

Pour equal amounts of spinach-tomato-butter mixture over pasta. Arrange hot cooked pasta on serving platter or individual plates. Add garlic. Set aside.Pasta With Szechuan Spiced Shrimp Pasta With Szechuan Spiced Shrimp 1/4 lb 2 16 2 Tbs Spinach leaves Tomatoes lg Shrimp Olive oil 2 Garlic cloves 1/4 cup Chinese chili paste 1 lb Dry or fresh penne (or fettucine. or other pasta. Clean and devein shrimp. cooked 1/2 cup Butter. Saute spinach and tomatoes in half of butter until tender. until all butter in pan is melted. bit by bit. cut into 10 pieces Procedure 1 Rinse spinach and remove stems. Servings: 4 110 . Chop roughly. Set aside. Heat olive oil in skillet. Cook until shrimp turn pink. Saute a few seconds. Arrange shrimp over pasta. Stir in remaining butter. Peel and seed tomatoes. Add shrimp and chili paste.

toss to coat well. Garnish with chopped scallions. cook pasta until al dente.try Szechwan Peanut Dressing as a warm topping on steamed vegetables.add more red pepper to taste . whisk together peanut butter and stock or water until smoooth.Pasta with Szechwan Peanut Dressing Pasta with Szechwan Peanut Dressing 8 oz Pasta (preferably linguine) Procedure 1 SZECHWAN PEANUT DRESSING-2 MAKES 3/4 CUP /3 c Peanut butter(smooth/chunky) /2 c Hot vegetable stock or water t Soy sauce T Rice vinegar T Safflower oil x Cloves Garlic. drain well.broccoli. minced /2 t Dry crushed red pepper 3 cups Cherry Tomatoes GARNISH: chopped scallion.6 Servings VARIATIONS: . In a med mixing bowl. 4 . Stir in remaining dressing ingredients. While pasta is cooking. When pasta is done. steam broccoli florets.make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli Servings: 5 2 cup Broccoli florets 111 . especially on green beans. toss again. Pour sauce over pasta. optional Bring large pot of water to boil. Add broccolli and tomatoes. or cauliflower .

process for 30 seconds. Add the sauce to the pasta and serve. uncooked 8 oz lean ground beef 1 medium onion. onion and garlic in a large skillet. combine beef. minced 6 large tomatoes. Pasta 1/2 1/2 1/2 1/2 1/4 to 1 tsp. salt tsp dried oregano tsp dried basil tsp sugar cup red wine 112 . simmer about 20 minutes. 3 When pasta is done.Pasta with Tomato Meat Sauce Pasta with Tomato Meat Sauce 1 lb of your favorite pasta shape. Set aside. 2 While pasta is cooking. Meat. Servings: 4 Recipe Type Main Dish. peeled. drain well. chopped 2 cloves garlic. cook until meat is no longer pink. combine remaining ingredients. In blender. seeded and diced Procedure 1 Prepare pasta according to package directions. Add tomato mixture to meat.

Stir in flour and cook for a few seconds and then whisk in milk. thawed 6 1/2 oz 1/3 1/3 1/4 1 Can Water-Packed Tuna drained cup Fresh Parsley or Basil chopped cup Green Onions.Pasta with Tuna Pasta with Tuna 8 2 2 2 1 1/4 1 oz Tbs Tbs Tbs cup cup Tubular Pasta Olive Oil Onion. chopped cup Parmesan Cheese. Sodium: 260 mg. Fat: 4 g. Cholesterol: 41 mg. tuna (shredded into chunks. grated dr Hot Pepper Sauce Procedure 1 Cook pasta in a large pot of boiling water until al dente. minced Flour Non-Fat Milk Frozen Peas. Pour over pasta and stir gently to mix. green onions. Stir constantly until this thickens. 3 Servings: 4 113 .) parsley. Serve at once. Drain and return to warm pot. Saute until transparent. cheese and hot pepper sauce. Put olive oil in saucepan and add onion. 2 Per Serving: Calories: 440. Add peas.

grated 2 Tbs Butter 114 . onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. stirring every 30 seconds. thinly sliced 2/3 cup Sour cream Procedure 1 Cook fettucini conventionally on stove and drain. Stir in cheese and sour cream. Toss cooked fettucini in butter and top with walnut sauce. Season with pepper to taste. Add walnuts. Cook at HIGH (100%) for 1 1/2 to 2 minutes. minced 1 cup Parmesan. stir and cook at HIGH (100%) for 2 minutes more.Pasta With Walnuts Pasta With Walnuts 1 Fettucini. green preferably Pepper 2 Onions. Microwave directions: Meanwhile place oil. Servings: 4 lb 1/4 cup Oil 2 Garlic cloves.

2 Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. 4 Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for -35 minutes. 5 Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475 Servings: 4 115 .Pastai Persli (Parsley Pie) Welsh Pastai Persli (Parsley Pie) Welsh 4 oz 1/2 pint 1 Tbs 1 Shortcrust pastry Milk Chopped parsley x Seasoning 1 x Desertspoon full plain flour 2 Eggs 2 oz Choped steaky bacon Procedure 1 Cold boiled bacon may be used instead of steaky bacon. 3 Blend the flour with a little milk. Gas Mark 6 (400F) for 15 minutes. add the blended flour and remaining milk. seasoning and parsley. Break the eggs into a basin and beat well.

Place on 3/4 top rack of oven and bake for 1 hour in a preheated oven. Combine all of remaining ingredients and pour over mini max in a 9x13 pan. Use 1-1/2 lbs ricotta in the pasta mixture.Pasticiotti with Pasta and Ricotta Pasticiotti with Pasta and Ricotta 1 lb Mini Max (Pasta #21) 2 lb Ricotta 4 Eggs Procedure 1 Cook mini max partly and drain. Place remaining ricotta over mini max. 2 [#6] Servings: 1 1 cup Sugar 1 tsp Vanilla 1/4 cup Milk 116 .

If mixture is too thick. Adjust seasonings. 3 g fiber 10 Servings: 6 117 . baked yams or broiled tofu instead of pasta. Serves 6. Puree at high speed in blender until creamy and smooth. 741 mg sod. 8 Pour sauce over grains.. spaghetti or linquine /4 c Peanut butter /4 c Tahini /4 c Rice or cider vinegar /4 c Soy sauce /4 c Orange juice /4 ts Hot pepper sauce (optional) /8 c Apple juice (optional) 2 Cook pasta according to package directions. Drain well. 3 Combine all remaining ingredients except apple juice in a blender. at least one minute.. It's also good on steamed vegetables. 7 Substitute almond butter for the peanut butter. 59 g carb.. 16 g prot. 4 Variations: 5 Add 1 T juice from grated ginger root or 1 T or more minced garlic. 9 Per serving: 388 cal.. 12 g. Pour sauce over pasta.Peanut Sauce over Pasta Peanut Sauce over Pasta Procedure 1 oz Pkg. fat. 0 chol.. 6 Substitute lemon or lime juice for the orange juice. add apple juice.

Cover. simmer 30 minutes. minced Lemon Juice Ground Coriander 1/2 1/4 1 1/3 1 1/2 tsp tsp lb cup Tbs Chili Powder Pepper Fresh Wild Mushrooms Cold Water Cornstarch Hot Cooked Wide Egg Noodles Fresh Herb Sprigs and Pesticide-Free Edible Flowers Procedure 1 In a large skillet. Stir in 1/2 cup water. garlic. stirring constantly. Cook and stir 1 minute. coriander. Stir in mushrooms.Pennsylvania Pasta with Fresh Mushrooms Pennsylvania Pasta with Fresh Mushrooms 1/2 3 1/2 1/4 1 1 1 1 1 1/2 cup Tbs cup cup Tbs tsp tsp tsp tsp tsp Onion. 2 Servings: 4 118 . Reduce heat. salt. Stir into hot mushroom mixture. Cook. over medium heat until mixture thickens and boils. soy sauce. Bring to a simmer. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. saute onion over medium heat until onion is transparent. sugar. lemon juice. chopped Unsalted Butter Water Dry Red Wine Soy Sauce Salt Sugar Garlic. red wine. chili powder and pepper. Serve sauce over noodles. Garnish with herb sprigs and flowers.

lightly salted. *Afghan 119 1/2 cup 1/4 tsp 2 1 1 4 yoghurt salt cloves garlic. Servings: 6 Recipe Type Pasta. or until tender but still al dente. put through a press tsp fresh mint. 6 Bring 4 to 5 cups of lightly salted water to a boil in a large pan. egg. 4 Cut dough into halves and roll each piece into a very thin pancake. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen and eating it create a heaviness not conductive to comfort. drop in pasta.) Then cut pancakes into 1/2-inch squares. 7 Serve pasta and dairy sauce separately. and salt and add just enough water to prepare a dough firm enough to be handled. 5 Mix sauce ingredients together and set aside. up to 5 . (I do this w/my hand-cranked pasta machine. Set aside. Dust w/flour to reach desirable consistency. Drain well. These pasta squares are covered w/a well-seasoned. rich dairy sauce. Put dough ball into a plastic bag and let it rest at room temp for 1 hour. chopped Tbs fresh dill. 3 Mix flour. beaten 1/4 tsp salt 1/2 cup (about) water ***DAIRY SAUCE*** 1/2 cup cottage cheese Procedure 1 POLONI (Miniature Pasta Squares w/Dairy Sauce) 2 Tish-Ah B'Av and Shavuoth are two holidays when dairy foods are preeminent and meat dishes are temporarily set aside. and cook over moderate heat for about 10 minutes. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. chopped cups water.Poloni (Miniature Pasta Squares With Dairy Sauce) Poloni (Miniature Pasta Squares With Dairy Sauce) ***PASTA*** 2 cups flour 1 egg. This tragic holiday commemorates the destruction of First and Second Temples of Jerusalem. Each diner fills his plate w/pasta and spoons over as much sauce as wanted.

Italian sausages T Oil cn Tomatoes. dried lb Spaghetti. Toss with cooked pasta. dried lb Pasta. grated -black pepper 2 OR ITALIAN SAUSAGE PASTA-. tuna (drained) and sliced green onions. Parmesan cheese. 28 oz /2 ts Basil. cooked 5 * Anne's note: I changed the quantities so that each dish would serve . garlic cloves.cooked 1 cup Parmesan cheese. dried -salt and pepper lb Pasta. grated Parmesan and black pepper. chopped Garlic cloves. cooked 3 OR BACON N' TOMATO PASTA-. Toss with cooked pasta. 450g. Toss with fettucini. chopped tomatoes. Break the tomatoes into pieces. dried basil and dried oregano. FRESH TOMATO PASTA: Seed and chop tomatoes. dried basil. BACON N' TOMATO SAUCE: Cut bacon slices into 1 inch pieces and cook till crisp. crushed ts Basil. Toss with 4 cups cooked noodles. Servings: 4 1 lb Fettucini. salt and pepper. 1 lb pasta ALFREDO PASTA: Bring whipping cream and butter to a simmer. chopped Green onions. salt and cayenne pepper. Coil. Toss with cooked spaghetti. uncovered until thick. Add can of tomatoes and dried basil. Add olive oil. Add olive oil. seeded & chopped /2 c Olive oil Garlic cloves ts Basil. whole. dried pn Oregano. sliced c Noodles. grated salt & cayenne pepper 120 . Pour into a bowl.Quick Fix Pasta Sauces Quick Fix Pasta Sauces ALFREDO PASTA 1 cup Whipping cream 1/2 cup Butter Procedure 1 OR FRESH TOMATO PASTA--. cooked /2 c Parmesan cheese. SOUR CREAM PASTA: Over low heat. cook sour cream.sl Bacon /2 c Olive oil Tomatoes. 7 1/2 oz or salmon Green onions. chopped green onions.Tomatoes. ITALIAN SAUSAGE PASTA: Cut sausages into bite size pieces. cooked 4 OR: SOUR CREAM PASTA c Sour cream cn Tuna. Brown in 1 Tbsp oil.

Add onion and garlic. omit onions and garlic for even quicker rendition from Servings: 4 1 cn Tomatoes. rotini or she 1 Tbs Oil. cook till heated through. Add tomatoes. crushed or 1 tsp Oregano. vegetable 1 Onion. grated. sauce and 1 /2 cups grated cheese in ovenproof dish. any type 121 . chopped Procedure 1 Preheat oven to 325F.Quickie Pasta Bake Quickie Pasta Bake 1 lb Pasta. about 5 minutes. penne. 28 oz. heat oil in saucepan. Meanwhile. Bake 15-20 minutes at 350F. Cook on pasta on stove and drain. salt and pepper. oregano. Combine cooked pasta. Sprinkle remaining cheese on top. dried Salt & pepper 2 cup Cheese. saute till soft (about 5 minutes).

heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Cook till "al dente" (8-10 min. cut into small peices Salt 1/4 cup Grated Parmesan Cheese Olive oil Tbs Balsamic Vinegar Shallots. then the dried pasta. For instructions consult a pasta cookbook. diced Head Radicchio (or 1 lb. Add salt. chopped OR 6 green 1 onions. in a skillet. Servings: 4 122 . Pancetta. Pancetta.] 2 Bring 3 quarts water to a boil in a large pot.). 4 Scrape contents of skillet into a bowl.Rolled Pasta with Radicchio. substitute dried penne or farfalle. season with salt and pepper to taste and serve. Add radicchio and saute' until it wilts. Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. white part only Salt and fresh ground Pepper Pancetta (Italian Bacon). Otherwise. 3 Meanwhile. Belgian Endive) sliced into thin strips to yield 2 cups Procedure 1 **Garganelli con Radicchio. Toss to combine ingredients. and Balsamic Vineg 8 oz 1 Tbs 3 Tbs 4 2 oz 1 Dried Penne or Farfalle 2 Tbs Unsalted butter. and Balsamic Vineg Rolled Pasta with Radicchio.

Salad Bar Pasta Salad

Salad Bar Pasta Salad
3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots, mushrooms) Procedure 1 In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat. 2 Cover and refrigerate salad until ready to serve. Servings: 4 Recipe Type Pasta, Salad, Side Dish, Vegetarian 2 dry broad egg noodles cooked and drained 1/4 cup reduced-calorie Creamy Italian dressing oz

123

Salsa Pasta Ole'

Salsa Pasta Ole'
1/2 lb Farfalle pasta; (bow ties) 1/2 cup Vegetable oil 2 bn Scallions; cut into 3 inch julienne Procedure 1 371 calories x 16 g protein x 51 g carbohydrate x 12 g fat x 25 mg cholesterol x 211 mg sodium 2 In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 3 Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 4 Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. 5 . Happy Charring Servings: 4 3/4 cup Bottled hot or medium salsa 4 oz Jack cheese; shredded or Montery Jack cheese

124

Seafood Pasta Salad

Seafood Pasta Salad
2 1 1/3 1/4 cup cup cup cup Pasta, tri-colored spiral Shrimp, cooked Green pepper, diced Carrots; sliced 1/2 cup Zucchini, sliced 1/3 cup White wine worcestershire 1/3 cup Mayonnaise

Procedure 1 salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. Servings: 4

125

Rinse with cold water and drain well. fresh 2 x Peppers. mixing well. blue. slice into thin strips. yellow. bay. drain. lg 1 lb Scallops. Peel or rub away the charred skin. crumbled (2oz 1/4 cup Dillweed.Seafood Pasta Salad with Roasted Peppers Seafood Pasta Salad with Roasted Peppers 2 x Pepper. prepare pasta as directed on package. grill or under broiler. rotini Procedure 1 Char peppers evenly over gas flame. Chill about 1 hour. Stir pasta with remaining ingredients in large bowl. Remove tops and seeds. Meanwhile. lg 1 cup Italian salad dressing 16 oz Pasta. red. Servings: 8 126 . close and let stand 15 minutes. Place charred peppers in paper bag. cooked 1/4 cup Cheese.

til slightly thickened and reduced. heat through. In same saucepan. Champagne and salt. When liquid is reduced.Shrimp In Champagne Sauce With Pasta Shrimp In Champagne Sauce With Pasta 1 1 1 1 1/2 1/4 cup Tbs lb cup tsp Sliced mushrooms Olive oil Medium shrimp. divide pasta among four plates. Set shrimp aside. Spoon shrimp and sauce over pasta. shrimp are done. Add chopped shallots and tomatoes to cooking liquid. heat to simmer. approximately 8 minutes. Toss with remaining 1/4 cup cream and parsley. When liquid JUST boils. Servings: 4 127 . shelled Champagne Salt 2 2 1 1 3 Tbs Minced shallots or scallions Plum tomatoes. Cook just long enough to release mushroom juices and let them evaporate. Taste and add more salt and pepper if needed. Makes 4 servings. Drain thoroughly and return to cooking pot. combine shrimp. Boil over high heat until liquid is reduced to about 1/2 cup. Remove shrimp from cooking liquid with a slotted spoon immediately. Over high heat. Meanwhile cook pasta according to directions on package. add 3/4 cup heavy cream and boil 1 to 2 minutes. diced cup Heavy cream lb Dried angel hair pasta Tbs Chopped parsley Procedure 1 Saute mushrooms in medium saucepan in hot olive oil over medium-high heat. To serve. Add shrimp and mushrooms to sauce. Remove mushrooms and set aside.

Garnish each 1 cup serving with 1/2 ounce almonds. Mix well. drained and chilled 1 lb Snow peas. Chill.Snow Pea Pasta Salad Snow Pea Pasta Salad 2 lb Mostaccioli. sliced and toasted 128 . carrots and mushrooms. green onions. sliced Ham. Mix well. 3. blanched and chilled 2 oz Green onions. snow peas. Add Bacon and Cheese Dressing. 2 Makes 12 one cup servings. cooked. julienned Bacon and Cheese Dressing Almonds. Serve. Servings: 12 8 12 3 6 oz oz cup oz Mushrooms. grated Procedure 1 Combine mostaccioli. sliced 6 oz Carrots. trimmed. 2.

Speedy Mushroom and Sausage Pasta Speedy Mushroom and Sausage Pasta 8 oz (about 3 cups) bow-tie pasta. Ladle sauce over hot pasta. Add reserved sausage and marinara sauce. cook until heated through. 1 cup uncooked 1 lb sweet Italian sausage links. Meat. green pepper and onion. about 5 minutes. Meanwhile. drain. in large skillet cook sausage until browned and cooked through. set aside. heat until hot. cut 1 cup in 1-inch pieces 2 cups vegetable oil 12 oz (about 3-3/4 cups) fresh white mushrooms Procedure 1 Cook pasta according to package directions. 5 to 7 minutes. stirring occasionally. cook. Drain off all but 1 tablespoon fat or add oil to make 1 tablespoon. Add mushrooms. Pasta coarsely chopped green bell pepper chopped onion prepared marinara sauce 129 . Servings: 4 Recipe Type Main Dish. about 10 minutes. until tender. 2 Remove.

Stir in green onions. minced cup Green Onions (scallions). about 5 minutes. Cook pasta in salted water according to package directions.Spicy Baked Mushroom. 4 Spoon into a 9" square baking pan. salt and pepper. about 30 minutes. remove from heat. Beef & Pasta Ole Spicy Baked Mushroom. shredded. in a large skillet heat vegetable oil until hot. Bake uncovered. Meat 130 . salsa and 1 cup of the cheese. 2 Meanwhile. heat until hot. divided 1/4 cup Tortilla Chips. about 1 minute.) Black Beans. Stir in reserved pasta.) Chunky Salsa 1 1/2 cups Hot pepper Monterey Jack Cheese. 3 Add beef. uncooked Tbs Vegetable Oil oz Fresh White Mushrooms. sliced tsp Salt tsp Ground Black Pepper 8 1 Lean Ground Beef can (19-1/2 oz. about 5 minutes. cook. rinse under warm water. crushed oz Procedure 1 Heat oven to 375 degrees. Stir in black beans. stirring frequently. Add mushrooms and garlic. sprinkle with tortilla chips and the remaining 1/2 cup cheese. set aside. Drain. rinsed 1 jar (11-1/2 oz. Serve immediately. cook until brown. until hot and bubbly. Beef & Pasta Ole 2 2 8 1/2 1/4 1/2 1/4 cups Wagon Wheel Pasta. stirring occasionally. about 1 minute. cook. quartered tsp Garlic. stirring occasionally to crumble beef. Servings: 4 Recipe Type Main Dish. until golden.

and carrots. Pasta. 4 Add the mushrooms. Set the sauce aside. 3 Heat the broth in another skillet over medium-high heat. coconut milk. red peppers. Saute until the chicken is done and vegetables are crisp. Main Dish.Spicy Chicken Peanut Pasta Spicy Chicken Peanut Pasta 2 3 2 2 2 2 1/4 1 1/2 tsp tsp Tbs Tbs Tbs cup cup tsp peanut oil garlic cloves. Servings: 6 Recipe Type Chicken. 5 Add the chicken and vegetable mixture to the sauce. Diabetic. peanut butter. about 5 to 8 minutes. green onions. chili sauce. Poultry 131 . halved. lower the heat. Saute the chicken in the broth for 5 minutes. 2 Add the soy sauce. Add the garlic. minced minced ginger minced green onions minced jalapeño peppers lite soy sauce low-fat peanut butter lite coconut milk Asian chili sauce 1 1/4 brown sugar low-fat low-sodium chicken broth 1 1/2 lbs boneless skinless chicken breasts. ginger. and jalapeños and saute for 4 minutes. and cut into 2" cubes 1/2 cup sliced shiitake mushrooms 1/2 cup julienned red pepper 1/2 cup sliced carrots 6 cups cooked capellini pasta Tbs cup Procedure 1 Heat the oil in a heavy skillet over medium-high heat. Bring to a boil. Toss the peanut sauce with the capellini and serve. and simmer for 5 minutes. and sugar.

minced 1 tsp Olive oil 1 cup White or shitake mushrooms sliced 1 cup Canned italian tomatoes. top with mushroom-tomato mixture and toss to combine. Cover and microwave on high for 7 minutes. 7 Per serving: 275 calories Servings: 2 5 sm Black olives. in serving bowl arrange pasta. 5 6 Each serving contains: 3/4 fat exchange. 2 1/8 vegetable exchange. 2 Add mushrooms and tomatoes with reserved liquid and stir to com. 10 optional calories. Sprinkle with cheese and garnish with basil. sliced in half 1/8 tsp Crushed red pepper 2 cup Cooked penne or ziti pasta 2 tsp Grated parmesan cheese Fresh basil leaves 132 . chopped Procedure 1 In a 3 quart microwavable casserole.bine. stirring once every minutes. garlic and oil and stir to coat. 3 Add olives and pepper and stir thoroughly. (reserve liquid). 4 To serve. Microwave on high (100%) for 1 minute. combine onion.Spicy Country Pasta and Cheese Spicy Country Pasta and Cheese 2 Tbs Chopped onion 2 Garlic cloves. 2 bread exchanges.

Servings: 6 Recipe Type Main Dish. Serve immediately. crumble and reserve bacon. chopped 1 tsp salt Procedure 1 Cook pasta according to pasta directions. about 15 minutes. 2 Meanwhile. Remove from pan. Pour off all but 1 tbsp. chopped and rinsed 1 14. Louis Blues Pasta One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! 1 Penne or other medium pasta shape 1/2 lb bacon 4 cloves garlic. Sprinkle with salt. 4 Stir in vinegar and hot pepper sauce.St.5 oz can chicken broth 1 Tbs wine vinegar 1 tsp hot pepper sauce 1/2 cup parmesan cheese. grated lb 133 . Add chicken broth. 3 Add collard greens and stir to coat collard greens with bacon drippings. 5 Sprinkle with parmesan cheese and chopped bacon. drain. Louis Blues Pasta St. Sauté garlic and onion in remaining drippings. cook bacon in large skillet until crisp. Mix collard greens and pan juices with the cooked pasta. chopped 1 cup onion. bacon drippings. Pasta lb 1 collard greens. Cover pan and simmer until collard greens are tender but not mushy.

cook and stir till the sauce is thickened and bubbly. * Cloves of garlic. Meanwhile. for sauce. Thaw scallops. Cook and stir for 2 minutes more or until the scallops are opaque. set aside. Stir sauce. Protein 23. sliced Carrot. and snipped parsley to vegetable mixture in skillet. snipped Lemon wedges Procedure 1 * Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Cook pasta according to package directions. Carbohydrate 26. Potassium 617 Servings: 4 134 . sodium 340 (less if using low-sodium bouillon). 1 1/2 starch/bread exchange. One serving equals: 2 lean meat exchange. 1 vegetable exchange. drain and keep warm. minced 1 1 1/2 1/2 1/2 1 4 Tbs cup cup cup Tbs Margarine OR butter. ** Fresh mushrooms. water. cornstarch. Yield: Makes 4 (1 1/4 cup servings. shredded Parsley. Calories 247. cook garlic in hot margarine or butter for seconds. scallops. stir-fry for 2 to 3 minutes or till carrot is crisp-tender. 1/2 fat exchange. Add sauce. and chicken bouillon granules.Stir-fried Scallops With Pasta Stir-fried Scallops With Pasta 1 4 1/4 2 1/2 2 lb oz cup Tbs tsp Bay scallops Capellini OR Linguine Dry white wine Water Instant chicken bouillon. sliced Green onions. Serve with lemon wedges. and carrot. EXCEPT omit oil. Saturated fat 1. green onions. stir together wine. if frozen. Fat 4. Cholesterol 37. Add mushrooms. In a large skillet.

chopped Salt Pepper Procedure 1 In a small saucepan. and cook for 3-5 minutes. Place in a large bowl with remaining ingredients. and rinse under cold water until cool.Summer Harvest Pasta Salad Summer Harvest Pasta Salad 1/2 2 2 1/4 cup cup cup cup Snow Peas. Add snow peas. grated 2 Tbs Fresh Basil. 2 Servings: 2 135 . Drain. trimmed Pasta. Toss with 1/3 cup of your favorite salad dressing 30 minutes before serving. bring 3 cups water to a boil over high heat. sliced Parmesan Cheese. until crisp-tender. cooked Fresh Vegetables.

cook rotelle until tender but still firm to the bite 5-7 minutes.Triple Cheese Pasta with Green Peas Triple Cheese Pasta with Green Peas 4 oz Gorgonzola cheese. Season with salt and additional pepper to taste. In a medium bowl. combine the mozzarella. Using a steamer rack. Fontina. and pepper. Add the pasta and peas to the bowl. Meanwhile. add the mozzarella and Fontina mixture and toss again. steam the peas over moderate heat until tender. cut into 1/2-in cubes 1 Tbs Olive oil Procedure 1 In a small bowl. Alternatively the peas can be cooked in the microwave about 3-4 minutes or until done. Sprinkle with the chives. drain well. Servings: 6 1/4 tsp 1 Freshly ground pepper package Frozen baby peas (10 oz) or 2 cup Fresh peas 3/4 lb Rotelle pasta 136 . until 5-7 minutes. In a large pot of boiling salted water. softened 5 oz Mozzarella. cut into 1/2-in cubes 5 oz Italian fontina cheese. Toss to coat well. mash the Gorgonzola and butter. room temperature 3 Tbs Unsalted butter. olive oil. place the Gorgonzola and butter mixture in a large warmed bowl and let melt.

Add wine. and cooked pasta. Servings: 6 Recipe Type Main Dish. in medium saucepan combine flour and milk. stirring until smooth. vegetables. top pasta mixture with poppy seeds. stirring constantly. 2 To serve. Fold in sliced turkey sausage. Pasta 137 .Turkey and Bow-Tie Pasta Turkey and Bow-Tie Pasta 1/4 2 1 1 1 cup cups cup tsp dash lb + 1 tablespoon flour 1 Package (10 ounces) frozen mixed vegetables thawed and skim milk well drained dry white wine 6 oz bow-tie pasta cooked according Italian seasoning to package directions and pepper drained turkey kielbasa or smoked 1 tsp poppy seeds turkey sausage cut into 1/2inch slices Procedure 1 Over medium heat. Italian seasoning and pepper. Over medium heat cook mixture until thick and bubbly. reduce heat to medium-low and cook 5 to 8 minutes or until heated throughout.

cook until heated through. Saute until the oil becomes fragrant. to taste pepper. 2 Add the turkey and cooked pasta. Servings: 4 Recipe Type Main Dish. olives. Place the dish under a broiler to melt the cheese. Add the garlic. 3 Transfer to an oven-proof baking dish and top with Gorgonzola cheese. Pasta 8 oz sundried tomato turkey breast. Add the wine and continue sauteing for 1 minute. cut into 1-inch strips 1 lb black pepper linguini cooked salt. 4 Serve immediately. continue sauteing until the spinach wilts. and spinach. to taste 3 oz Gorgonzola cheese crumbled 138 .Turkey Gorgonzola Pasta Turkey Gorgonzola Pasta 3 oz olive oil 4 Cloves garlic freshly chopped 1 oz kalamata olives pitted and sliced 2 oz whole leaf spinach washed and dried 1 oz dry white wine Procedure 1 Heat oil in a saute pan. season to taste.

about 8 cups salad. dressing and salt in small bowl. Refrigerate. thawed 1 lg Zucchini. cut into 1/2" slices.Turkey-Pasta Salad Turkey-Pasta Salad 4 cup Cooked and drained wagon wheel or spiral pasta (about 2 cups uncooked) 2 cup Short. Combine 3/4 cup picante sauce. toss gently to coat. drained (8 oz) OR 1 cup Frozen corn kernels. cooked turkey or chicken strips (~8 oz) 1 cn Whole kernel corn. Servings: 6 1 sm Red bell pepper. red bell pepper and cilantro in large bowl. mix well. turkey. cut into 1/2" chunks 1/2 cup Chopped cilantro or parsley 3/4 cup PACE Picante Sauce 1/3 cup Reduced-calorie creamy garlic salad dressing 1/4 tsp Salt (opt) Additional PACE Picante Sauce (opt) 139 . if desired. thin. 2 Makes 6 servings. corn. Pour over pasta mixture. Serve with additional picante sauce. each slice cut into quarters Procedure 1 Combine pasta. tomato. zucchini.

drained. Servings: 6 Recipe Type Main Dish. onions. tomatoes. corn. 2 To serve. reduce heat and simmer 5 to 10 minutes or until heated throughout. sugar. chopped cup green onion chopped Tbs lime juice lb 1 tsp 1 tsp 1 12 oz sugar garlic minced package linguine cooked according to package directions cup reduced-fat Monterey Jack cheese shredded Tbs fresh cilantro chopped 3/4 3 1/4 1 Procedure 1 In 3-quart saucepan. Bring to boil. lime juice. over high heat.Tuscan Turkey and Pasta Toss Tuscan Turkey and Pasta Toss 1 16 15-1/4 1/4 smoked turkey cut into 1/2-inch cubes oz 1 jar salsa or picante sauce oz 1 can shoepeg white corn drained cup sun-dried tomatoes in oil. salsa. combine turkey. spoon mixture over linguine and sprinkle with cheese and cilantro. garlic. oil reserved. and 1 teaspoon reserved oil. Pasta 140 .

Servings: 4 141 . 2 Toss with hot pasta of your choice. toasted Procedure 1 Place all ingredients in a blender & puree to a smooth paste.Vegan Pasta al Pesto Vegan Pasta al Pesto 1/2 1/2 1 1 cup cup Tbs Tbs Minced spinach leaves Minced fresh parsley Dried basil Olive oil. minced 1 Tbs Light miso 1/4 cup Pine nuts. extra-virgin 3 Garlic cloves.

frozen. yellow squash. 1/4" slice 1 Yellow squash. garlic. cream and egg yolks. fresh. mozzarella. Allow to heat for 1 t o 30 minutes. Stir to blend well. Servings: 6 1/2 1/4 1/2 1 12 1 1 2 tsp tsp tsp cup oz cup cup Basil. shredded Cream Egg yolks 142 . sliced 1 package Broccoli. thinly sliced 1 1/2 cup Mushrooms. seasonings and parmesan in the crock-pot. carrots. 2 Cook fettucine according to package directions. dried Salt Pepper Parmesan cheese. For serving turn to Low for up to 30 minutes. mushrooms. Add cooked fettucine. onions. Cover. broccoli. Put zucchini. minced Procedure 1 Rub crock wall with butter. cuts 4 Green onions.Vegetable Pasta for Crock-Pot Vegetable Pasta for Crock-Pot 2 Tbs Butter or margarine 1 Zucchini. co ok on High 2 hours. sliced 1 Cl Garlic. 1/4" slice 2 Carrots. Serves 6. drain. grated Fettucine Mozzarella cheese.

Remove the veal from the cooking liquid and boil liquid 5 minutes. thyme. Place over medium heat and cook. transfer the contents to a food processor. drained Anchovy fillets Dry white wine Water or chicken broth Thyme leaves 2 1 tsp Bay leaves Ground white pepper 1/2 lb Dry pasta. chopped Minced garlic Olive oil Veal loin or leg roast Canned tuna. Slice the veal very thinly and arrange slices on the pasta. Remove the pot from the heat and let cool to room temperature. Add veal. adding the remaining /2 cup oil in a slow steady stream. Drain.Vitello Tonnato On Pasta Vitello Tonnato On Pasta 1 1 10 2 6 3/4 24 1 1 1 Tbs Tbs lb oz cup cup tsp Onion. or until reduced by 1/2. 5 minutes. Continue to blend. bay leaves and pepper. toss the pasta with the capers. GARLIC and 1 tablespoon oil in a 2-quart pot. add yolks and blend until smooth. tuna. Cover. such as: penne or small shells 2 Egg yolks Salt to taste 1/4 cup Capers 2 Tbs Finely chopped parsley Procedure 1 COMBINE ONION. toss with 1 tablespoon oil and cool. parsley and half of the sauce and arrange on a large platter. broth. Transfer contents of the pot to a bowl and let cool. wine. When it's time to serve dinner. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies. reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Meanwhile. stirring. cook 1/2 pound dry pasta according to directions. Remove bay leaves. 2 Servings: 6 143 . 6 anchovies.

Over medium heat. Serve immediately. sliced 7 oz Pasta Swirls. toss spinach.Warm Pasta and Spinach Salad Warm Pasta and Spinach Salad 1 package Fresh spinach. Pour off all but 2 tablespoons drippings. 2 Makes 8-10 servings. stir constantly. Servings: 10 1 1 1 1/2 1 1 1/3 Tbs Tbs tsp tsp cup cup cup Cornstarch Sugar Salt Pepper or Real Mayonnaise Water Cider vinegar 144 . cook bacon over medium-high heat until crisp. rinsed with cold water and drained 1 md Red onion. Remove with slotted spoon. Gradually stir in water and vinegar. sliced 6 sl Uncooked bacon. Add bacon. toss to coat well. With wire whisk. sugar. In small bowl. mix cornstarch. Pour over spinach mixture. stir cornstarch mixture into drippings in skillet until smooth. washed. In medium skillet. bring mixture to a boil. mushrooms. pasta and red onion. cooked. Stir in mayonnaise until blended. coarsely chopped Procedure 1 In large serving bowl. Boil 1 minute. salt and pepper. stems removed and torn into bite-size pieces (10 oz) 1/2 lb Mushrooms.

Servings: 6 1 cup Diced mozzarella cheese 1/4 cup Extra virgin olive oil Salt and pepper to taste 1 lb Ziti 145 . Let flavors mingle at room temperature. I heated it fully before eating. (This can be done at tableside. Drain. It was much better. Put the hot pasta in a large serving bowl. mozzarella cubes. oil.) Serve with freshly grate cheese and pepper on the side. salt and pepper in a large bowl. grated cheese. garlic.Warm Pasta Salad Warm Pasta Salad 3 lg Ripe beefsteak tomatoes 1/4 cup Fresh basil 1 tsp Chopped garlic 1/4 cup Fresh grated romano cheese Procedure 1 Place diced tomatoes and chopped basil. Quickly toss the previous ingredients into the pasta. 2 Note: When I made this dish. Cook pasta al dente.

peeled and deveined medium red bell pepper.) 2 cloves garlic. Add shrimp and bell pepper. Add the kale mixture and toss well. Seafood 1/8 1 1 1 1 tsp cup tsp lb salt plain. Pasta. Servings: 4 Recipe Type Main Dish. puree kale. Serve immediately.Winter Pesto Pasta with Shrimp Winter Pesto Pasta with Shrimp 12 1 oz Fettuccine. tossing gently. stems removed 1/2 cup fresh basil leaves (about 1/2 oz. garlic. halved 1/4 cup grated Parmesan cheese Procedure 1 Prepare pasta according to package directions. cut into bite-size pieces 146 . basil. uncooked cup chopped fresh kale. 4 When pasta is done. Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through. drain well and transfer it to a serving bowl. 3 Place oil in large skillet. non-fat yogurt vegetable oil medium shrimp. 2 While pasta is cooking.

Index 147 .

72. 115 [6] batches 133 battuto 84 bay 98. 130. 15. 121. 85. 52. 16 Av 128 avocado 7. 6-7. 27. 102 anchovies 152 Angel hair pasta 58 Angel Hair Pasta 3-4.INDEX* A Additional PACE Picante Sauce 148 ALFREDO PASTA 129 almonds 8. 124. 91-2. 20. 128 beef 49. 94 Asian chili sauce 140 asparagus 8. 139 ball 70. 100. 85. 152 bay leaf 23. 111 Balsamic Vineg 8. 24. 6. 15 B bacon 80. 116. 115. 70-1 Basic Recipe for Homemade Pasta 70 basil 10. 78. 153 cooked 80 Bacon and Cheese Dressing 137 bacon drippings 142 Baja Chicken Pasta Salad 6. 15. 54-5. 131 Basic Fresh Pasta Dough 6. 116 Bean Soup 7. 135. 73-4. 93 Index 4. 110. 24. 85 Autumn Pasta 6. 139 Beer Brat Pasta 6. 19 148 . 85. 83-4. 58 apricots 85 artichokes 4. 26-7. 18 Basic Recipe for Homemade 7. 19-20. 99 Asparagus & Artichoke Heart Pasta Chez Athens Style 7. 57. 111. 94. 67. 70. 139 Beef & Pasta Ole 9. 78 beans 62. 124-5. 15. 26-7. 24. 139 black 61. 139 beat 27. 67. 17 bake 16. 94-5. 39. 53. 38. 124 beaten 18. 142. 129. 11-14. 99. 7. 74. 105. 68. 68. 80.

74. 21. 135. 44. 144 [2] medium 98. 45. 72. 78. 150. 52. 108. 58. 42. 86. 72. 127. 31. 20 bowl 10. 145. 26.Index bell peppers 56. 50. 34-5. 145 boiling water 13. 94-5. 73. 16. 100. 30-2. 153 bratwurst 19 bread crumbs 20. 26. 73. 101. 118. 79-82. 108 salted 115 book 2-4 Bow-Tie Pasta 9. 70 boil 17. 151-2 blend golden onion recipe soup mix 82 blender 33. 115. 136 [14] bare 39 boil lasagna noodles 29 boil liquid 152 boil pasta 33. 103. 99 blend 73. 60. 122 pot of 12. 113-14. 68. 103 large pot of 12. 47-8. 115. 31. 58. 38-9. 95-6. 57. 20. 121. 58. 23-4. 29. 35. 38. 31. 56 boil pasta ribbons 29 boil venegar 79 boiling 15. 95-8. 17. 111-13. 55. 111. 77. 106. 78. 141 black pepper 29. 134. 23-4. 148. 120. 116. 80. 97. 57. 31-2. 146 Bow Tie Pasta Piquant 6. 39. 152-5 [6] large 34. 126. floured 24. 33-4. 80. 41. 106-7. 103. 138. 103. 155 board. 124. 145 small 13. 91. 95-6. 155 sauteed 56 BEST sauce 46 Black olives 14. 21 149 . 29-30. 37. 12-14. 80. 148. 110. 86. 155 chopped green 138 cup Green 10 cup Red 10 diced red 98 red 30. 113. 63. 69. 26. 117. 48 quarts 42. 89. 56. 34. 75. 35. 26. 41. 111. 70. 94. 68. 118. 49. 101. 16. 151 Broccoli-pasta Toss 6. 34. 82 broccoli 8. 76. 132. 133 large pot of 69. 127-8. 101-2. 129 black pepper linguini 147 blanch 15.

144 grated Parmesan 72. 151 cayenne pepper 72. 123. 140. 50 carrot shell pasta 102 carrots 39. 29 cheese 9. 64. 74-5. 19. 102. 100. 43 Cheesy mexican pasta 6. 17. 23. 78 Champagne Sauce 8. 137. 95. 111 stir velveeta 28 taste Parmesan 76 Cheese and Pasta Pie 6. 6-8. 60. 129. 47. 90. 99. 82. 68. 50. 111.Index broth 11. 89. 126 calories 10-11. 20. 81 Cheesy Green Bean Pasta 6. 23 cal 21. 113. 27 Cheese Dressing 137 cheese melts 74. 15. 132. 141 [10] cup Cheddar 56. 80. 101 cherry tomatoes 42. 52. 65 cup Parmesan 122. 133. 119. 44. 64. 67. 39. 89 pasta Parmesan 50 romano 46. 65. 29 150 . 106 chicken 4. 33. 141. 143. 57. 117. 122. 29. 140 Chicken and Cheddar Pasta Toss 6. 63. 58 buckwheat noodles 103 butter 15. 145 [1] butter ginger sauce 6. 31-2. 129 dash 72. 140. 78. 108 Cheddar Pasta Toss 6. 64-5. 143 cannelloni 6. 85. 38. 80. 53. 42. 51. 22 C Cajun Chicken Pasta 6. 29-32. 29. 116. 126 carbo 21. 24. 152 vegetable 11. 122-3. 50-1. 94. 21-2. 42. 155 mozzarella 74. 37. 134. 113 halved 101. 143. 58. 26 carb 58. 90. 12-13. 62. 28 Cherry Tomato Sauce 8. 24-5 Cappellacci 6. 114. 109-10. 45-6. 29. 47. 63. 54. 83. 75. 78. 75. 23. 136 Char peppers 135 chard 8.

29. 147. 129 chopped green onions 87. 132-3. 80 151 . 148. 33. 52. 6. 65. 83-4. 58. 104. 155 Cloves of minced garlic 76 cn 36. 108. 60. 75. 38. 46. 152 low-sodium 140 chicken mixture 17. 110. 77. 61. 133. 77. 34. 83. 142. 49. 56. 50. 112 colander 31. 23. 43. 89. 95. 128. 126 cholesterol 10-11. 103 Chinese pasta salad 6. 141. 153 coconut 73 cognac 85. 129 chopped Green onions 129 chopped parsley 59. 31-2 Chicken bouillon cube 30. 107-8. 95. 148 cn Tomatoes 59. 92. 102-3. 82. 23. 79. 53. 63. 83. 120-1. 34 Chinese Pasta Salad 4. 122. 32 Chicken Pasta Salad 6. 89. 34. 78. 29. 80. 135. 130 coat 21. 31 chicken tenders 29 chili sauce 140 chill 10. 117. 145. 58. 93. 22. 95. 41. 113. 88 chicken broth 109. 137 Chines Tahini Sauce 8. 47. 122. 142. 110. 36 chunks 55. 33 chicken seasoning mix 31-2 chicken stock 15.Index Chicken Big Mamou on Pasta 6. 86. 143 chop 13. 33. 81. 29. 65. 44. 116. 152 chopped Salt Pepper 144 Chris Perry's Pasta Salad 6. 148-9 Cl Garlic 151 clams 97 clove garlic 20. 120. 119 Chopped garlic 154 Chopped garlic clove 34 chopped Garlic cloves 26. 110-11 chopped 72 cloves garlic 53. 109. 148 cilantro 28. 35 CHINESE TAHINI SAUCE 103 Chinese wheat noodles 103 Chinese wheat noodles GARNISHES 103 chol 21. 68 Chicken Breasts 17.

58-64. 19-20. 105-6. 77-8. 61. 153 cook broccoli 57. 47. 90. 76. 133-4. 73-5. 138-9. 80 cook macaroni 65 cook mini max 125 cook onion 24. 1389 [19] cook bacon 99. 50-1. 100-3. 89. 67. 94-5. 37. 110-12. 136. 146-7 Cooked penne 141 cooked salt 147 Cooked shell beans 84 cooked spinach 106 Cooked Tender Crisp 52 cooked vegetables 101 Cooked ziti 67 cooker 108 electric 108 cooking liquid 115. 152 cooking meat 128 cooking pot 136 cooking spray 53 nonstick 23.Index Cold boiled bacon 124 cook 12-16. 88 cooking time 31. 99101. 142. 79. 121-3. 107-8. 129-30. 30-1. 22-4. 37 cooking water 116 COOKING WATER. 143 cook linguine 108 cook linguini 16. 88. 107 cook pasta 12. 57-8. 142-3 [8] cook pasta shells 48 cook rectanles 24 cook rotelle 145 cook sour cream 129 cook spaghetti 51 cook stirring 20 Cook Time 48 cooked anddr 60 cooked chicken 33 Cooked drained spaghetti 117 cooked noodles 129 cooked pasta 28. 142. 53. 114 cook fettucine 151 cook fettucini 123 cook garlic 82. 63. 53-5. 80-1. 127-31. 115-19. 103-4. 41-2.tb Oil 26 152 .

142. 69 cup Mayonnaise 17. 75-9. 56-7. 94. 144 cup pasta water 16 153 . 131. 87. 40. 97. 87. 117. 141 Crushed red-pepper flakes 16 Crushed rep pepper flakes ts 30 cubes 103. 35 Creamy Ham and Pasta 6. 24. 129. 129. 129 cup Carrots 10. 6. 136 cream cheese 75 oz Light 37 softened 37 Cream Sauce 7. 63. 37-9. 139 cup Green Pepper 107 cup Hoisin sauce 63 cup Lemon juice 57. 15. 22. 70 cup Grated Parmesan Cheese 131 cup Green Onions 10. 100. 115. 99. 133. 26. 35. 59. 54. 80. 151 cup Pasta 134. 27-9. 24. 151 heavy 54. 31-2. 79. 143 cup Cheese 49. 100. 98-102. 39. 73. 143 crabmeat 34 cream 12-13. 90 Creamy Ginger Dressing 4. 87. 107.Index corn 61. 61. 38 crisp 16. 134. 127 cup onions 19. 125 cup Mozzarella cheese 27. 56. 43. 140. 134 cup milk 97. 90. 79. 113 cup Milk 12. 72-3. 52. 33. 152-5 [17] cup Angel hair pasta 13 cup Bell pepper 56 cup Butter 20. 130. 104. 127. 15. 38. 44. 41. 84-7. 153 crockpot 7. 27. 133-41. 27. 119. 111. 148-9 cornstarch 88-9. 37 Creamy Peppery Pasta Sauce 6. 60. 140 2-in 145 cup 11-20. 142 cup Parmesan cheese 13. 148-50. 89-96. 100. 113-16. 143-6. 99. 65. 135 cup Chopped Onion 38 cup cooking liquid 16 cup Flour 24. 118. 122. 151 cup Onion 24. 59. 56-7. 83 Crushed red pepper 58. 128-31.

12-13. 122 [3] designations 2 Diced cooked chicken 94 diced Salt 92. 85. 143 cup Spaghetti sauce 23 cup Tomato sauce 58. 19-21. 6. 128 degrees 67. 110 cup water 101. 72. 26. 39 D Daily Value 29 dairy sauce 3. 135-6. 127. 42 dish inverted 70 unfloured 70 disk 70 doneness 30. 48-9. 40 dente 10. 40. 70. 142-5 [21] drain beans 43 drain chard 108 drain marinade 58 drain spaghetti 31 Drained capers 77 154 . 90. 106-7.Index cup picante sauce 148 cup Red Pepper 33 cup Ricotta cheese 24. 106-11. 65-6. 37. 113. 23-4. 54-6. 120-3. 48. 154 Dijon Pasta Salad 6. 41 Dijon Salt 15 Dilled Pasta Salad 6. 62. 90. 89. 128 dough rest 24 drain 12-14. 152-3 cups Cherry Tomatoes GARNISH 120 Cups of uncooked pasta 66 cups water 68. 42 dough 18. 139 Delicate Whole-Wheat Pasta 6. 116 diced tomatoes 61. 111. 7782. 95. 27. 137. 102-3. 144 Curried Chicken and Bow Tie Pasta Salad curry flavouring 39 curry powder 39 4. 8. 74-5. 127 cup Water 62. 72-3. 115. 113-15. 16-17. 82. 138-9. 128. 44. 78. 24. 106 cup sauce 24 cup servings 42. 108. 70. 94-103. 120.

78. 48 fettuccine 52. 6. 83 Fagioli 7. 47. 40. 129 cooked 123 fiber 29. 128 electric pasta makers 71 Extra-virgin olive oil 11. 26-7. 62. 90. 129 Dried red pepper flakes 77 dried Salt 130 Dried sweet basil 31 dried tb Dijon Mustard Salt 109 Dry crushed red pepper 120 Dutch oven 17. 23. 117. 78 drained pasta 13 hot 79 drained spinach 26 drained wagon wheel 148 dressing 29. 148 cup Reduced-calorie creamy garlic salad 148 dressing ingredients 42. 58. 19. 24. 65. 37. 141. 29. 33. 35. 109-10 [7] fat exchange 76. 18. 21. 84 Famous Meatballs 4. 123. 124-5. 65. 53-4. 56. 82. 143 favorite pasta shape 121 Feta Stuffed Pasta Shells 6. 16 Extra virgin olive oil Salt 154 F Fagiole Soup for Crockpot 7. 86.Index drained GARNISH 72. 45 Famous Pasta Sauce 4. 85. 44-5. 65. 70-1. cooked 151 fettucini 70. 47-8. 151-2 eggs 8. 86. 33. 121. 44 egg yolks 35. 6. 95. 72. 126 155 . 90. 56. 132. 50-1. 81 E Egg Pasta Dough Abm 6. 41-2. 118 fettucine. 105. 42. 103. 33-6. 44-5. 120 dressing Pepper 56 dressing Salt 56 Dried angel hair pasta 136 dried basil 22. 45-6 farfalle 131 farthest 70 fat 10-11. 85. 80. 63. 58.

70-1. 146 frozen spinach 27 fruit 17 G Garden Pasta 6. 153 Fresh Tomato and Cream Sauce 4. 72. 73. 77-9. 100-5. 106. 35. 75. 120. 118 Forno 7. 106. 38. 40. 140-1. 113. 49 filling 24. 51 Garganelli 131 garlic 8. 143 Fresh parsley 50. 146 food processor 18. 62. 113 fork 24. 28. 31. 152. 90. 82-3. 104 FRESH TOMATO PASTA 129 Fresh Tomatoes 4. 122. 74 fresh basil 19. 102. 13. 154-5 [15] cl 77 omit 113 tsp Preminced 76 garlic butter 117 garlic cloves 19. 70. 94-5. 113. 129 flour 12. 90 Fresh ground pepper 80 Fresh Mushrooms 8. 74. 79. 128. 127. ts Garlic powder ts Ground 30 golden 12. 26. 19-24. 53 garnish 12-13. 40. 100. 7.Index Fiesta Pasta Salad 6. 143 [1] Garlic Parmesan Pasta 6. 35. 130. 154-5 chopped 20. 110 fresh spinach 11. 76. 107-8. 137 [1] ginger. 108. 20. 109. 123. 59. 110-11. 68. 115 Fresh basil sprigs ts Salt Pepper 26 fresh black pepper 22. 73. 22. 52 garlic powder 31. 95. 26. 103. 62. 151-2. 53-4. 89. 60. 124. 116. 85. 11-12. 55. 60-3. 129. 50 fresher taste 143 frozen chopped cooked Chicken 29 frozen mixed vegetables 91. 58-9. 39. 62-3. 141. 29-30. 100. 8. 118-19. 34-5. 139 156 . 44. 24. 105. 127. 85. 81-4. 52 ts Ground sage ts 46 Garlicky Beef and Pasta 7. 55. 139-41. 85. 115-19. 24. 26. 82. 155 bowl of 75. 95 Fix Pasta Sauces 8. 84-5. 55 Fresh Vegetable Soup 6.

46-7. 109-10. 78. 130. 145 Green pepper strips 86 green salad. 116. 82. 97. 100. 119 heat oven 67. 86. 136. 23-4. 68. 129 medium-low 51. 139 heat salad oil 56 heat setting 108 heat shield 58 heat spaghetti 32 heat water 53 heat wok 35 Herbed Ricotta and Pine Nuts 4. 116 collard 142 Grilled Shrimp 4. 138-40. 144. 115-18. 53. 145 heat oil 61. 77-8. 38-9. 37. 113-14 Grated parmesan cheese 141 Grated Parmesan Cheese 82. 130. 96. tossed 86 greens 8. 80-2. 154 grated parmesan 74. 75. 99. 109. 120 Green bell pepper 78. 155 moderate 104. 108 Grated parmesan cheese tb Lemon 86 grated salt 129 green beans 8. 46. 27. 111. 106 157 . 106. 73. 889. 72. 29. 118. 8. 32. 60. 73. 79. 98-9. 110 Green Bell Pepper 72 Green Onions/Tops 17 Green Peas 9. 136. 149 intense 58 low 30. 104. 42-3. 55 ground cayenne pepper 31 ground pepper 16. 54 grated cheese 83. 145 dash 106 fresh 131 ground pepper tb 111 H heart 15 heat 12-13. 55. 79. 54. 16-17. 30-2. 113. 101. 151-2 [14] high 16. 110. 128.Index Golden Onion Soup 82 Gorgonzola 145 gr onions 22 GrandMom's Pasta 7. 133. 116. 147 heat olive oil 11. 7. 115.

105. 10 Italian Brochettes 4. 58. 126 julienned red pepper 140 Jumbo Pasta Shells 95 Jumbo shrimps 12. 17. 111 remaining 14. 58. 126 apple 126 orange 85. 135 [1] Instant Pasta Salad 6. 121. 113. 131 [2] meatball 98. 146 J jar 42. 72-3. 24. 77-8. 36. 139 Jar Pasta 54 juice 15. 87 lasagna 70-1. 86.Index Hogan's Ultimate Pasta Salad 7. 78. 18. 59. 40. 56 hoisin sauce 63 ts Garlic powder tb 88 Hot Cooked Wide Egg Noodles 127 Hot pepper Monterey Jack Cheese 139 Hot red pepper flakes 22. 92-3. 86 21 158 . 99 K ketchup 63 knead 18. 106. 7. 43. 13. 98 kneading 44 L Ladle sauce 138 large bowl stir 65 large saucepan cook broccoli large skillet heat 139 large skillet melt 32. 58 Italian Meat Pasta Sauce 7. 66. 41. 39. 23-4. 81. 45. 125-6. 107 ITALIAN SAUSAGE PASTA 129 Italian seasoning 46. 49. 103. 30 lemon 15. 85. 110. 114 Hot Tuna & Pasta Salad 7. 59 Italian Sausage 8. 72. 70. 57 I ingredients 3. 26. 32. 66-7. 95 leeks 16. 46. 34. 35. 75.

99 liquid 13. 72. 39. 38. 87. 78. 94.Index lemon juice 10. 34. 83. 96. 44. 116. 121. 153 md Garlic clove 84 md Minced Garlic Cloves 38 meat 107. 60. 78 cooked 83 cup Elbow 72. 153 curry 39 md 29-30. 98. cooked 61 meatballs 8. 52. 45-6. 58 marinara sauce 138 prepared 138 Mark 124 Market Pasta Salad 7. 127 Lemon Tuna Pasta 7. 65 mayonnaise 10. 19. 62. 83 machine 26. 94-5. 31. 116. 95 lemon wedges 95. 134. 96. 60 Lemon Vinaigrette 7. 63 Manestra 7. 142. 121 Meat 8. 109 Linguini 79-80. 57. 64 margarine 24. 68. 111 Main Dish 19-20. 77. 113. 70-1. 98. 99. 121. 149. 96. 86. 110. 98. 62 Mamou 31-2 Mandarin-Style Pasta 7. 104. 146-7. 58. 109. 143 lentil sauce 108 lentils 8. 108 lg 49. 57. 61. 155 Mamma's Pasta 7. 61 lump 40 M macaroni 17. 69. 91. 76. 136 Lone Star Steak and Pasta 7. 138-9 meat. 135 lg Cloves garlic 16 lg Garlic cloves 60 liability 2 Light Lemon 8. 85. 41. 138-40. 111 Med onion 78 Med Onion 72 159 . 52. 15. 151 pasta tb 109 marinade 55.

68. 32. 100. 61 Neufchatel cheese 75. 137 [5] mix onions 67 mix sauce ingredients 128 mixing bowl 120. 128 mix 10-12. 97. 37. 132 O oil 13. 38. 114-15. 127. 151. 19. 132. 140. 146 melt 15. 40-1. 16. 26. 124. 41. 106-7. 123. 30. 68. 87-8. 126 minced green onions 140 minced jalapeño peppers 140 Minced parsley Eggs 111 mini max 125 Miniature Pasta Squares 3. 17. 61. 81-2.Index medium bowl stir 65 medium heat 11-12. 141 milk 12. 118 N National Pasta Association's Top 19. 31. 95. 127. 11. 87. 146 mince 84-5. 82. 83-4. 129. 115-16. 41. 151 mushroom-tomato mixture 141 mushrooms 8. 133. 52. 147 Mexicali Pasta Salad 7. 34-5. 127. 115. 136. 76. 75. 24. 89. 27. 114. 82. 89. 117. 66. 107-8. 137 mozzarella 27. 136. 61. 24. 97. 75. 8. 108 noodles 29. 110 minced garlic 23. 153 medium pasta shape 19. 40 mostaccioli 73. 152-3 [1] medium heat cook mixture 146 medium-high heat 16. 27. 19-20. 53. 122. 31-2. 39. 67. 99. 55. 111. 45-6. 67 Microwave 48. 145 olive oil garlic 129 olive oil tomatoes 129 160 . 77. 112. 90. 49. 101. 98. 73-5. 103. 51. 21. 47. 57. 112. 23. 35. 26. 143. 15. 55. 134 large 29. 64. 38-9. 109. 58. 145. 44. 117-18. 66 Mexican Pasta Pie 7. 149. 140-1. 117-18. 116. 131. 86. 75. 34-5. 32. 154-5 [11] olive oil 19-20. 142 medium saucepan 111. 30-1. 55-7. 84-5. 79. 29. 116. 153 mustard 10. 73. 122. 136-41. 145. 129.

65. 112 oz Pepperoni 29 oz Spaghetti 27. 68. 69. 59. 42-3. 90. 125 overcook 31. 110-11. 6. 107. 108. 74. 78. 31-2. 109. 120. 116. 151-2 [9] chopped 92. 111 onions9on 111 oregano 46. 84. 23 oz bow-tie pasta 146 oz Bow-Tie Pasta 10 oz Gorgonzola cheese 145. 63. 74. 69. 145-6. 138 diced 39 green 27. 153 pan 15. 131 Panisse 4. 96 oven 19. 86-7. 48. 142 pancetta 3. 141. 101 sm 47. 149. 129-30. 119. 32. 82-3. 122. 84. 39. 155 Parmesan cheese to Pesto 75 parsley 12. 91. 44. 37. 72. 75-6. 66. 27. 60. 10610. 46. 79-80. 61. 89. 95. 121. 151 md 108 medium 121 minced 98 omit 130 sauteed 83 sliced 27. 47. 135 oz Pasta Swirls 153 oz Penne Pasta 47. 91161 . 121-3. 115-16. 75. 87. 131. 106-7. 130 dried 91. 147-9 [17] oz Angel hair pasta 11. 31. 147 green 14 onion 17. 110-11. 114. 26-7. 81. 62. 59. 147 oz Hot Pasta 104 oz Pasta 49. 49-51. 139-40. 115. 16. 67. 85. 15 parmesan 12. 29. 137. 78-9. 96. 111 OVERCOOK PASTA 44 oz 26-7. 46. 19. 52. 113. 130. 117. 61. 52. 142. 129. 53. 141-2. 87. 117. 117. 72. 151 parmesan cheese 24-6. 42. 51. 48. 103. 135-6. 36-7. 24. 30 P package 48-9. 14. 51. 68. 48. 137-9. 38-9. 125. 129. 74. 113. 86. 77. 78. 8. 129 orzo 17.Index olives 35. 143. 61-2. 99. 83-4.

77 pasta ALFREDO PASTA 129 Pasta and Bean Soup 7. 60. 152 farfalle 133 favorite 3 fettucine 63 fresh 131 hot 22. 60. 55 162 . 77. 107. 99 optional Cook 72. 105. 124 pasta boiling water cook 107 chill 36 colored 36 cooked angel-hair 11 cooked capellini 140 cooled 73 cup Corkscrew 43 cups Wagon Wheel 139 drain 26. 138. 41-2. 101. 150. 115. 94. 74. 73 Pasta Ala Oglio 7. 154 hot cooked 119 linguini 16 love 3 mix 74. 72 PASTA & CHICKEN 88 Pasta & Strawberries Romanoff 7. 110 [5] Parsley Pie 8. 131 dry 105. 38. 76 pasta ala puttanesca 7. 78 oz bow tie 20 oz Bow tie 39 oz Ronzoni 73 oz Tubular 122 penne 67 reserved 139 rotini 37. 133 dried 67. 7.Index 2. 100. 78 Pasta and Fresh Tomatoes 4. 69 salted water cook 69 shell 116 stir 135 transfer 111 tubular-type 73 ziti 141 Pasta & Bean Soup 7. 74.

27 Pasta Primavera 7. 88 pasta mixture 21. 102-3. 97 pasta water 19 reserved 16 Pastai Persli 8. 92 pasta sauce 54. 126. 94. whole-wheat 40 peanut butter 120. 78 frozen 37 7.Index Pasta and Smoked Salmon Salad Pasta Carbonara 7. 27. 94-5 pasta squares 26. 93 Pasta Salad 4. 125. 80 Pasta Chowder 7. 125 pastry. 113 Pasta Salad Dijonnaise 7. 86 Pasta in Cream Sauce 7. 96 Pasta Vegetable Chowder 8. 90 pasta roller 40 Pasta salad 7. 79 Pasta Di Pina 7. 140 peapods 75 peas 75. 122. 26 Pasta Stew 8. 87 pasta machine 26 hand-cranked 128 Pasta Marco Polo 7. 145 chick 72. 126. 124 Pasticiotti 8. 7. 113. 89 Pasta Primavera Special 7. 66. 82 pasta floats 26 Pasta Flora 7. 148 cooled 42 hot cooked 37 Pasta Pie 6. 128 stuffed 6. 107. 91. 48. 140 Peanut Sauce 8. 111 cup Tomato-Based 107 pasta shape 114 cup Small 97 pasta shells 7. 81 pasta cookbook 131 pasta cooking time 42 pasta cooks 16. 79 163 . 85 PASTA GARNISH 75 Pasta Green Salad 7.

72.Index penne 55. 87 Preheat oven 16. 119. 130 164 . 61. 96. 152 pepper flake 16 Pepper Meatballs 3. 126. 128 porcini 6. 152 Pennsylvania Pasta 8. 13 pork 96 Pork. 107. 129-31. 110. 39. 136 heated 77 platter 95. 75. 110 pepper sauce. 69. 114-16. 55. 75. 35. 121 piquant tomato sauce 38 plates 32. 99. 84. 142 Pepper Sauce. 117-19. 68 Poultry Magic 7. 119 Poloni 3. 89. 1045. 31. 134. 46. 31. 48. 63. 61. 96. 98 Pepper Sauce 8. 53. hot 122. 46. 100. 39. 138 red 12. 68-9. 96 pot 13. 106 pine nuts PASTA 75 pink 19. 81-3. 51. 34. 30. Rosemary 8. 39. 39. 152 large 26. 152-4 [16] charred 135 chopped 28 dash 146 diced 114 green 36. 60. 23. 35. 8. 69. 26. 65. 150 picante sauce 148-9 cup PACE 148 pin 70 pinch Crushed Red Pepper 104 pinch Salt 13 pine nuts 4. 8. 91. 19. 106-7. 99. 103. 58. 102. 128. 16. 142. 96. 110. 8. 78. 58. 130. 55. 31. 75. 75-6. 9. 111. 19. 110-12. 111. 120 [1] reserved 39 white 12. 131 Pot Tuna Pasta 7. 68. 29-30. 99. 74. 127 Peppe 89 pepper 11-16. 134-6. tsp Tabasco 38 pepper strips 29 red 106 peppercorns 39 pepperoni 29 pesto 7. 12. 145-6. 55.

130 74 R Radicchio 3. 121. 95. 81. 38. 128 Rolled Pasta 3. 118 Rotelle pasta 145 rotini 61. 95. 134. 108. 24. 70 Ronzoni Pasta Passion 73 Roquefort Cream Sauce 3. 125 ricotta cheese 26. 97. 108. 38. 138-40. 42. 131 rollers 70 rollers set 70 rolling boil 31 rolling pin 40. 58. 38. 114 Roasted Peppers 4. 108. 116. 87. 141 ricotta 8. 17. 120. 45. 48-9. 31. 29. 113 ricotta-sauce mixture 106 Ricotta-Walnut Sauce 8. 85 Regular shell pasta 102 Reheat cream 99 reserved liquid 13. 29. 73. 114. 8. 43. 91. 96. 44. 85. 98. 101. 113. 40. 148 refrigerator 70. 26-7. 113 rigatoni. 56. 67-8. 34-5. 8. 23. 132. 74. 115. 135 cooled 86 165 . 135 roasted red peppers 110 roll 24. 67. 69. 130. 114-16 dash 47 tsp Crushed 108 refrigerate 13.Index pro 21. 85. 8. 131 Recipe Type 19-20. 87. 55. 66. 146-7. 149 [1] recipes 3. 94-5. 111 Red bell pepper strips 42 Red onion 36. 50 prot 58. 93. 126 publisher 2 Q quantity tomato chipotle sauce quart saucepan 97 Quickie Pasta Bake 8. 27. cooked 54 rinse 17. 65-6. 153 red pepper flakes 47. 95. 128. 135 [2] Roast Peppers 8. 61. 26. 70-1. 8. 142. 70. 63.

136. 118. 38. 102. 45. 30-2. 26. 120-1. 115. 88. 54. 83-5. 134. 139. 24. 115 166 . 78 saucepot. 152-5 [20] salt pork 84 slices lean 84 salt tb Oregano ts Parsley tb 46 Salted butter 90 salted water 15. 98-9. 103. 77. 79. 24. 130. 149 Salsa Pasta Ole 8. 94. 24.Index S sage 112. 8. 129 large skillet cook 138 Sausage and Pepper Meatballs 3. 88 sauce pan. 74. 132 salsa 133. 132 Salad Bar Pasta Salad 8. 118. 44. 114-16. 87. 143 Scallops and Green Beans 8. 109. 133. 133 salt 10-13. 108-12. 109-13. 115. 55. large 54 sausage 3. 126-8. 86. 144 3-quart 149 4-quart 31 heavy-bottom 98 large 37-8. 112 Sauté garlic 142 sauteed vegetables 75 sauteing 147 scallions 14. 46. 103. 56. 127-31. 103. 55. 147 Saute shallots 11. 35. 38-40. 107. 130-1. 41. 38. 99100. 30 sauce consistency 118 sauce ingredients 30. 87-90. 139. 16. 78. 145 sauce 15. 140 [6] saute mushrooms 136 saute onions 26. 17. 133 qt 72. 96-7. 30-2. 135. 127 saute pan 76. 117-19. 106-7. 133. 136. 89. 72. 116 salad 39. 45-6. 31. 56. 81-2. large 90 sauce thickens 87 saucepan 12. 98 saute 13. 26. 15-16. 91. 110. 76-7. 80. 38. 42. Ginger 6. 65. 8. 11516. 128. 101. 122. 83-4. 139 chopped 120 scallops 115. 104-5. 76. 143 [15] Sauce.

34-5. 15. 95-6. 134. 121. 134-5 season 4. 117. 138-40 [9] shallots 13. 51. 92. 115-16. 148. 53. 58. 79 167 . 37. 110. 109. 32-3. 116 shells 48. 72. 102. 148 Sm Onion 106 Small garlic clove 35 Small pasta 84 Smoked Salmon Salad 7. 32. 85-6. 17. 133. 121-3. 100-1. 19-20. 30. 112.Index Seafood Pasta Salad 4. 99. 84-5. 78. 97-9. 49. 136. 115-17. 153 main-dish 29. 55. 153 sliced green onions 129 Sliced mushrooms. 71. 23. 79. 98. 108. 136. 116. 114. 118 [4] season lentil sauce 108 seasoned salt 52 seasoning mix 31 seasonings 27. 116 Shredded cooked chicken 102 shrimp 6-9. 55. 124. 136. 155 cooked 34. 20. 99. 117. 32. 65. 41. 1423. 8. 30-1. 151 seconds 44. 51. 80. 153 sm 58. 111. 27. 11. 126. 128. 73-5. 155 large non-stick 23. 141. 23. 75. 94. 23-4. 54. 66. 135. 55. 104. 56. 117-18. 151-2 slot 70-1 slotted spoon 16-17. 131 [4] large 16. 34-5. sauteed 103 Sliced pepperoni 36 sliced Salt 14 slices 15. 111-12. 38-9. 53. 44. 148. 106-7. 143 servings 22. 30. 26. 98 medium 22. 97-8 skillet 16. 119. 41. 36. 107. 106-8. 80. 119. 98. 60-1. 55. 86. 131 Sharp pecorino cheese Salt 26 sheet 70-1 sheet pasta 71 Shell Beans 8. 155 simmer 11. 63 set 16. 82 Servings VARIATIONS 120 sesame seeds 21. 53. 116. 76 medium 136. 99. 89-90. 68. 99. 26. 116-19. 13. 19. 101. 127 [13] simmering 30-1. 127. 82. 30. 76. 52. 119. 112. 77. 12.

126-7. toss sthyme 58 sticking 26. 70 stir 12. 50. 110. 77-8. 47. 47. 63. 152 sprinkle 19. oz Tri-color Pasta 66 Spoon 24. 109-10. 106. 126 stems. 63. 147 spinach-tomato-butter mixture 119 spiral pasta 56. 146 [14] 168 . 31-2. 51. 117.Index Snow Pea Pasta Salad 8. 108-10. 96. 73. 129 spaghetti sauce 46 qt Tomatoes oz jar 46 Speedy Mushroom and Sausage Pasta 9. 39. 32. 148 oz Uncooked 33 Spirals. 26. 139 Spicy Chicken Peanut Pasta 9. 53. 137. 140 ts Dijon mustard tb 30 spaghetti 30-1. 27. 120. 122. 81. 29. 37-8. 65. 87-91. 21. 76 Spicy Baked Mushroom 9. 59. 51. 87. 126. 144 sodium 10-11. 122-3. 138 spices 46. 33. yellow 65. 143 stir-fry 23. 35. 133. 118-19. 23-4. 97 SOUR CREAM PASTA 129 soy sauce 57. 53. 99. 34-5. 143 stiring 73 stirring 12. 70. 139. 140 Spicy Country Pasta and Cheese 9. 84. 79-80. 89. 137 snow peas 12. 106-7. 77. 81-2. 47 Stir-fried Scallops 9. 98. 21. 63. 138-9. 72. 35. 62-5. 47. 143 stir fry chicken 88 stir sauce 118. 61-3. Louis Blues Pasta 9. 19. 113. 141-3 [16] stir chicken 67 stir cornstarch mixture 153 Stir-Fried Pasta 6. 32. 87. 59. 96-7. 139. 55. 44. 103. 143 soup 15. 127. 79. 8. 115. 24. 142 steak 61 steamed vegetables 113. 141-2 [8] sprinkling 84. 151 St. 113 squash. 129 cooked 32. 87. 67. 26-7. 141 spinach 3. 16-17. 118-20. 98 sticks 31-2. 118. 20. 81-2. 1001. 82. 39. 120.

108-12. 31. 99. 140. 107. 19. 80-1. 84. 21. 102. 69. 151 Tbs Chopped 12. 55-6. 127. 115. 76. 46. 26. 18. 67. 63. 75. 88. 138 taste 11. 128. 131 Tbs Sesame oil 34-5. 122 Tbs Salad oil 56 Tbs Salt 31. 61 Tbs Olive oil 13-14. 26-7. 91. 106. 111. 136. 65. 15. 153 Tbs Garlic 45. 152 tablespoons 24. 95. 153 Summer Harvest Pasta Salad 9. 46. 98. 77. 150. 26. 31-2. 92. 29-30. 131. 35. 85 Stuffed Pasta 6. 79. 39. 32. 149 Tbs Balsamic 101-2 Tbs Balsamic Vinegar Salt 131 Tbs Butter 12. 119. 138 Szechuan Spiced Shrimp 8. 140. 96.Index uncovered 82 stock 31-2. 80 strawberries 73. 24-5 subst 75 substitute 72-3. 38 tablespoon oil 16. 145. 123. 26. 42. 44. 26. 106. 80. 62. 39. 56. 131 sugar 10. 103. 85. 46. 58. 101. 136. 144 sweet 3. 55. 15. 152 Tbs Olive Oil 82. 83-4. 122 Tbs Onion 104. 114-16. 120 strands 31. 101 Tbs lite soy sauce 140 Tbs Low-salt 63 Tbs olive oil 19. 113. 104-5. 104. 85. 120 T tabasco 12. 78. 149. 81. 75. 38. 94. 34. 24. 101. 88 169 . 141 Tbs Cooking oil 99 Tbs Cornstarch 97. 94 tabasco sauce 31. 147 [15] taste pepper 147 taste Salt 83 tastee 35 tb butter 112 tb Chili sauce 88 tb olive oil 107 Tbs 20. 103. 102. 46. 124. 15. 119 Szechwan Peanut Dressing 8. 85 strips 12. 13. 127. 115-16.

76-7. 32. 94. 67. 29. 86-7. 129. 110-11. 145. 147. 37 thin strips 37. 6. 98. 60. 40. 115 oz tomato sauce cn 46 tomato sauce 26. 20. 78. 90. 93-4. 129-30 [5] tomatos 46. 115 Tbs Unsalted Butter 112. 129. 152. 119-20. 83-4. 19-22. 129 TOMATO SAUCE. 146 thin 15. 80. 67. 52. 93. 101. 139 Tbs Water 40. 29. 121 TOMATO PASTA 129 tomato paste 46. 98. 58. 46. 61-2. 61. 98. 102-7. 135 thinness 70 thyme 39. 72. 154 thick 38-9. 77. 14 Tomato Meat Sauce 8. 69-70. 152. 55. 111. 121 tomato mixture 20. 78. 148 sliced 34. 53. 144-5. 155 170 . 112 toss pesto 75 toss pork 96 toss shells 95 toss spaghetti 31 toss spinach 153 tossing 47. 104. 67. 35-6. 152 tips 15 Tish-Ah 128 tomatillos 66 Tomato & Basil Sauce 3. 115. 33. 65-6. 74. 38. 99-100.Index Tbs Soy Sauce 127 Tbs Tomato 101. 62. 46. 55-8.md Onion 26 tomatoes 14. 38. 26. 149 teaspoon cn Tomato sauce 31 teaspoon salt 26 teaspoons salt 26 temperature. 24. 126. 72. 152-5 [19] toss dressing 103 toss noodles 35 Toss pasta 20. 117. 109-10. 131. 84-5. 143 teaspoon 15. 101. 127 Tbs Vegetable Oil 66. 75-6. 49. room 35. 47. 155 trademarks 2 transfer 30. 97. 51. 58. 148 top pasta mixture 146 toss 14-17. 131-4.

53. 151 tsp Butter 60 tsp Celery salt Pepper 23 tsp Coarse Ground Black Pepper 108 tsp Cooking oil 27 tsp Dried Basil 38. 589. 98. 16. 90-1. 145-6. 154-5 [9] tsp Basil 24. 68. 84-5. 149 tsp Garlic 11. 127. 66. 51 tsp Garlic Powder 52 tsp Ground Black Pepper 139 tsp Onion powder 23 tsp Oregano 48. 151. 114. 40-2. 60. 51. 43. 22-3. 115-17. 147-9 cooked 148 Turkey and Bow-Tie Pasta 9. 139 tsp Garlic powder 21. 38. 153 tsp salt 17. 152 turkey 3. 51. 130 tsp pepper 98 tsp Pepper 42. 47. 148 Tuscan Turkey and Pasta Toss 9. 53. 96. 59. 82. 53. 76. 155 tsp Salt 10. 145 ts 30. 77. 77-8. 109. 127. 26-7. 39. 106. 147 Turkey-Pasta Salad 9. 63. 122. 52 tsp garlic 61. 24. 51. 68. 128. 136 [4] tsp Seasoned Salt 52 tsp Soy sauce 35 tsp Soy Sauce 57 tsp Sugar Salt 102 tsp Worcestershire sauce 27 tuna 8. 42. 86. 115. 16-18. 134. 12. 8. 110-11. 129. 142. 100. 57. 27. 88 tsp 12. 149 U uncooked pasta 66 Uncooked rotoni pasta 53 undrained tomatoes 26 171 .Index triangle 26 Triple Cheese Pasta 9. 96. 140-2. 86. 51. 146 Turkey Gorgonzola Pasta 9. 126 ts Basil 129 ts Garlic 65 ts Pepper 86 ts Pepper tb Lemon juice tb 65 ts Salt 65. 34-5. 61. 58. 57. 121. 127. 98. 34-5. 41.

75. 123 Warm Pasta 109 Warm Pasta and Spinach Salad 9. 117 [3] veggies. sauteed 72. 102. 106. 153 Warm Pasta Salad 9. 97. 73.Index unsalted butter 31. 34. 98 hot 31. 153 vit 29 Vitello Tonnato 9. 30. 10. 84 large pot of 13. 34-5. 41-2. 154 wash 15. 122 White cooking wine ts Honey Olive 30 172 . 73. 152 W walnut sauce 123 walnuts 8. 151 Vegetable spiral pasta Water 101 Vegetable stock 72. 52. 91. 13 whisk 26. 39. 133. 87 water 15. 78 vermicelli 100. 103. 48. 66. 46. 120. 59. 44. 113. 41. 103. 111. 128 [9] cold 17. 75. 101-2 [3] cool 35. 58. 114. 113 veal 152 Vegan Pasta 9. 39-40. 113 vegetables 8. 103. 73. 116. 87 use Herbed Tomato Sauce 95 V Variations 72. 41. 89. 61. 62. 150 Vegetable cooking spray 53 vegetable exchange 141. 120. 109. 34. 68. 75. 72. 99. 48-9. 98. 12. 113 vinegar 20. 24. 69. 34. 945. 100. 78-80. 39. 87. 110. 143 vegetable mixture 27. 118. 78. 29. 142. 17. 96. 75. 31. 95. 15-16. 138-9. 39. 97. 113. 120 quarts 77. 143 vegetable oil 31. 126 VARIATIONS 75. 55-6. 30. 100. 78. 140. 91. 65. 78. 90. 100. 131 warm 13. 155 Vegetable Pasta for Crock-Pot 9. 50-1. 30-1. 124 whipped cream 13 Whipped Cream and Porcini 6. 95. 36. 54. 44. 23. 139 Welsh 8. 111.

146-7. 109. 143. 99. 134. 58. 134 worcestershire sauce 31 Y Yellow bell pepper 58 Yellow pepper 39. 114. 152 tsp Chinese cooking 35 Wine Sauce 8. 69 yogurt 38. 152 wine 39. 113. 99. 151 173 . 109 Winter Pesto Pasta 9. 155 Z ziti 49. 107. 39. 79. 90. 98. 146-7. 109 dry 79.Index white wine 11. 117. 143. 75. 27. 86. 31. 154 zucchini 47. 116. 155 Worcestershire 12. 148. 111.

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