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

Notice of Rights: Copyright © Jo Frank. 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.

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Foreword If you like pasta. too – how about Turkey Sausage. wonderfully easy to put together. The recipes are easy. Grilled Shrimp with Pasta and Fresh Tomatoes. Seafood Pasta Salad with Roasted Peppers. it’s a definite must-have! With 143 recipes guaranteed to make your mouth water. Italian Brochettes with Angel Hair Pasta. Curried Chicken and Bow Tie Pasta Salad. Chinese Pasta Salad with Creamy Ginger Dressing. Pasta Salad with Chicken and Artichokes. this book is a longawaited treasure. Each recipe is truly superb. or try the wonderful Pasta with Spinach. This book will also give you the inspiration to experiment with different ingredients. or creative self indulgence. Some of my personal favorites are the slightly sweeter pasta dishes like Poloni (miniature pasta squares with dairy sauce). or Angel Hair with Fresh Tomato and Basil Sauce? Restaurant-delicious. Of course there’s plenty for spicy and savoury lovers. this book is your ultimate reference guide to great comfort food for all seasons. Asparagus and Artichoke Heart Pasta Chez Panisse. If you LOVE pasta. Pepper Meatballs. Famous Meatballs for his Famous Pasta Sauce. Enjoy! Jo Frank . the ingredients are easy to get and the featured pasta masterpieces are amazingly fast to make. For family. and you won't have to make or purchase a ton of condiments before you can start – just open the book and jump right in. Pasta with Fresh Tomato and Cream Sauce AND Pasta with Herbed Ricotta and Pine Nuts. you need this book. and all so easy to make yourself. since you'll find the extensive index to be extremely helpful. friends. Pancetta and Balsamic Vinegar. There is an excellent recipe for Rolled Pasta with Radicchio. Sausage and Roquefort Cream Sauce.

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

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

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

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

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

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

Reduce heat and keep warm. garlic. Drain the pasta. and stir until blended. Garnish each portion with shrimp and vegetables. pepper.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. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes. bring to a gentle simmer and continue to stir until thickened. salt. poach the pepper. or until just heated through). melt butter. worcestershire and tabasco. and serve immediately. Add pesto. At the same time. mix it with the sauce and portion it into heated individual serving bowls. or until al dente). trimmed lb Jumbo shrimp Procedure 1 In a saucepan over medium heat. cut in strips lb Snow peas. parsley. Servings: 4 3 . Add milk and cream. stir in flour and cook for a few minutes until golden. parmesan. snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes. stirring occasionally.

Chop the porcini coarsely and add to the frying pan. so that the whipped cream doesn't collapse entirely. return the drained pasta to the pot and add the mushroom mixture. Add the fresh mushrooms and saute until tender. Drain well. Drain. Refrigerate the whipped cream until the pasta is cooked. Allow to soak 45 minutes. Cook the pasta in the boiling water until al dente. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. yet carefully. Add the oil and shallots. fold all of the ingredients together. 2 Bring a large pot of water to a boil along with a pinch of salt. along with the reserved liquid. 5 * Or other dried mushrooms Servings: 4 4 . reserving the liquid. cheese. Do this quickly. and saute a minute. whipped cream and salt and pepper to taste. 4 Serve immediately. Simmer until most of the liquid is evaporated. whip the cream until it holds soft peaks. In a separate bowl. 3 Using a large spatula. 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. Heat a large frying pan.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.

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

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

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

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

When the dough forms into pellets.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. beaten 9 . you've added enough eggs. Let rest for 15 minutes before rolling into pasta. 2 Servings: 4 1 Tbs Olive oil 3 Eggs (or more). Add the egg a bit at a time while pulsing. Turn the dough onto a work surface and knead together into a stiff mass.

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

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

stirring once or twice. garlic.. Add oil to pasta mixture and toss. Drain. Add cheese. Toss gently to coat. grated 1 tsp Sesame seed... broken up 1 Tbs Oil. 24g carbo. 2 -Servings: 4 3 Tbs Parmesan cheese. and pepper to taste. sesame seeds. toasted 1/8 tsp Garlic powder 12 .Broccoli-pasta Toss Broccoli-pasta Toss 2 cup Broccoli flowerets 4 oz Fettuccine.. 5g fat. 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. 6g Pro. 3mg chol. Serve immediately. cooking Procedure 1 PER SERVING: 168 cal.

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. Makes 4 servings. about 4 minutes. 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 . toss with cheese and serve. Combine hot pasta. Add everything except cheese and cook until garlic is tender.

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

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

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

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

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

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

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

or until the chicken is cooked through. 3 Put the leek and pepper in a large skillet with a little bit of olive oil. to let the juices seep in. Prick the chicken with a fork. just until the vegetables begin to wilt. 4 While the chicken is simmering. and cook to desired doneness. if necessary).Chicken and Pasta in Ginger Sauce Chicken and Pasta in Ginger Sauce 2 oz Boneless. trimmed and cut in 1-inch half rounds 21 . Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil. skinless chicken breasts. Add the vegetables back into the skillet and cook for an additional 5 minutes. 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. and simmer on low heat for about 5 minutes. Saute for about 3 minutes. Add the sauce to the skillet. and set aside. halved 8 oz Spaghetti. and cook in the vegetable juices until no longer pink. trimmed and cut into strip Procedure 1 --THE SAUCE-. Bring to a boil. bring a large pot of water to a boil over high heat. and enjoy! Servings: 4 1 lg Leek. Add the spaghetti. white part only. Dissolve the bouillon cube in the water. Arrange the chicken and vegetables and sauce on top. uncooked 1 Chicken bouillon cube 1 md Red bell pepper.

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

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

cholesterol. boned and cooked 1 cup Broccoli Florets 1 cup Onion. 51 mg. skinned. Toss everything in large serving bowl.Chicken Pasta Salad Chicken Pasta Salad 10 oz 2 cup 1 cup 4 Uncooked Spiral Pasta Yellow Squash. diced Procedure 1 ---DRESSING--. sliced Red Pepper. Makes 6 main course servings./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. Serve chilled. Mix dressing in processor or blender. 86 mg sodium. 5 grams fiber. 7 grams fat. 3 Nutritional analysis per serving: 408 calories. Boil pasta and lightly steam vegetables. diced 2 Tomatoes. diced Chicken Breasts. 4 Servings: 6 24 .

shrimp and crabmeat. lemon juice and vinegar. In a small bowl. snow peas. cucumber. rinse with cold water and set aside. Let stand 10 minutes. garlic. combine noodles. red pepper. In large bowl. salt. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. Cook the noodles in plenty of boiling water for 3 to 4 minutes. pepper. 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 .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. drain and set aside. Place them in a bowl and pour in enough boiling water to cover them. Drain in colander. combine ginger. sesame oil. vegetable oil.

) Blanch whole snow peas and set aside. shelled deveined Tbs Coriander. grated Small garlic clove. Toss noodles. when oil is hot. mix ginger. egg white. 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. . minced Tbs Oil shrimp marinade tsp Salt tsp White pepper tsp Chinese cooking wine lb 1 3 1 . Set aside. Heat wok. Mix in dressing to tastee. dressing Tbs Fresh ginger. DRESSING: In a blender or food processor.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. chopped Tbs Scallions. garlic. Slowly drizzle in oil. add 1 tablespoon oil. Mix in soy and cream. and set aside. Set aside. Servings: 4 26 . and snow peas. add shrimp and stir-fry until pink. Garnish with scallions and coriander. (You may want to trim noodles with scissors to about 4 inches in length. egg yolk. rinse under cool water and sprinkle with sesame seed oil. toss. and lemon. Serve at room temperature. to make serving easier. shrimps. Blanch the noodles.

Chris Perry's Pasta Salad Chris Perry's Pasta Salad 1/2 Red onion. chopped 1/2 Green pepper. add dressing and toss. 3 Salt and season to taste. Servings: 6 1 1/2 1 sm Tomato. 2 About 1 hour before serving. 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 . chopped 6 oz Sliced pepperoni. Add vegetables and other ingredients. Toss before serving.

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

Servings: 4 29 . but appears smooth when it is added to hot pasta. for 30 minutes. Chop the tomatoes. The sauce may look slightly grainy. basil. heat the oil and saute the onion and garlic until soft. rosemary. and the Tabasco sauce. uncovered. 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. reserving the liquid. In a food processor or blender. Add the tomatoes. about 5 minutes. 1/2 cup of the reserved liquid. In a large saucepan. and salt to the saucepan and mix well. which is easy on the calories.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. 2 NOTE: Low-fat ricotta and yogurt can be used. Simmer. but if you are in the mood to indulge. process the ricotta cheese and yogurt until smooth. adding more of the tomato liquid if the sauce is too thick.

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

Knead the dough gently for 5 minutes. Servings: 8 2 Eggs 2 tsp Olive oil 2 Tbs Water. and let it rest 30 minutes to an hour. whole-wheat pastry 1 tsp Salt 1 cup Flour. If working by hand. 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 a little more water or flour as needed to get a good-feeling texture. or enough spaghetti/fettucine for 8. water. (more as needed) 31 . Add 2 T. so roll a little thinner than you want it to end up. Add the eggs and oil. Makes 24 lasagne noodles. wrap in a damp dish towel. and work the dough until you have a fairly firm lump. unbleached Procedure 1 Sift flours and salt together into a large mixing bowl or food processor. don't try to reincorporate the flakes that fall off the main lump. It will thicken and shrink a bit after the rolling.Delicate Whole-Wheat Pasta Delicate Whole-Wheat Pasta 1 cup Flour. Divide the dough into 8 parts and roll out very thin with a rolling pin or pasta roller.

mustard. chopped 2 Scallions. Run cold water over pasta until it is completely cool. and taste for seasoning. and mayonnaise. 3 Makes 8 to 10 servings. vinegar. cooked and chopped 2 Hard-cooked eggs.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. Chill thoroughly before serving. usually 11 to 13 minutes. mix carefully. whisk together oil. Servings: 8 lb 6 Thick bacon slices. chopped Procedure 1 Cook pasta in boiling water just until done. chopped 1/2 tsp Salt (up to 1 ts) Paprika (optional) 32 . Add pasta and all other ingredients to dressing. 2 In a large bowl. Drain.

6 Servings: 8 1/4 tsp Salt 1/4 tsp Dry mustard 1/8 tsp Pepper 33 . quartered /2 c Sliced cucumber oz (1/2 c) cubed low fat -mozarella cheese 2 In a jar. 1 vegetable. 4 In a large serving bowl.oz (2 cups) rotini pasta c Sliced carrots c Cut 1" fresh green beans /2 c Red bell pepper strips Green onions.Dilled Pasta Salad Dilled Pasta Salad DRESSING 1/3 cup White wine vinegar 1 Tbs Olive oil. breads. combine cooled pasta mixture and remain. sliced (1/2c) Cherry tomatoes. adding carrots and green beans during the last 2-4 minutes or pasta cooking time.ing salad ingredients. extra light 1 tsp Dill weed Procedure 1 ----SALAD---. 4 gms fat. 5 Nutritional info: per cup. 3 Cook pasta in 3 quarts boiling water to desired doneness. Dietary exchanges. 130 calories. toss gently. and shake well. rinse thoroughly with cold water to cool rapidly. Pour dressing over salad. Drain. combine all dressing ingredients. 1 fat Makes 8 1 cup servings.

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

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

add all ingredients except the cheese. Drop in the sauce you are making."larger than golf-ball size". 2 Form meatballs to the size you desire and saute all sides until just brown. or smaller. as the crumbs will ab. 4 Servings: 1 Yield: 24 Meatballs+ 36 .sorb any fats in the sauce!). 3 This recipe will make 24 +/. Mix well. depending on your desires. Add the cheese. The mixture will be very very dry (this is good.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.

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

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

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

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

peeled.Fresh Vegetable Soup with Pasta Fresh Vegetable Soup with Pasta Procedure 1 Onion.chol. or until vegetables are tender. Cover and cook on LOW 8 to 9 hrs. 3 Per serving . -0. peeled. sliced md Tomatoes. grated 2 In slowcooker. 12 g carbo. Add pasta. chopped /2 c Small shell shaped pasta Parmesan cheese. 1 g fat. Turn on HIGH. seeded.5-oz. 275 mg sod Servings: 6 41 . thinly -sliced Zucchini. chopped tb Fresh oregano. or until pasta is tender. Ladle into serving bowls. condns'd beef broth c -Water tb Fresh parsley. -chopped cn 10.61 cal. combine everything except pasta and cheese. 3 g pro. sprinkle with cheese. cover and cook on HIGH 20 mins. chopped Carrots.

Cover pot. or until carrots are tender. chopped Onion. Cal: 150. medium. chopped Carrots. Servings: 6 42 . cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. Toss with the sauce. Add seasonings. stirring occasionally. chopped Green onion.Garden Pasta Garden Pasta 5 2 2 1 8 1 1 tsp Tomatoes. drain. 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. Cook over medium heat. Fat: 1/2g. for 10 min. Cook spaghetti. chopped Celery.

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

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

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. 3 Servings: 6 Or any pasta sauce 1/4 cup Heavy cream 1 lb Rigatoni. cooked Fresh grated Parmesan cheese 45 . 2 Serve pasta sauce over cooked rigatoni and top with cheese. Stir in cream. Drain off fat. or until it is cooked. Add pasta sauce and simmer for 5 minutes. Add the water and cook over low heat for 20 minutes.

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

minced 1 Tbs Oregano. diced Dill. 5 Prepare "dressing" then mix in with "salad". 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. cubed small Eggs.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. 7 Servings: 12 47 . 6 Toss well. chopped Carrots. drain. then cool. fresh. grated Cheddar cheese. 3 Heat salad oil in skillet and add the bell peppers and saute until just becoming tender. shredded Bell pepper. 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. cover and chill. chopped Ham. also. diced Peas Red onion. diced Tomatoes. fresh. minced 1 Tbs Basil. fresh. fresh. then add the sauteed bell peppers. grated Black olives. cheese-filled Parmesan cheese.

ginger and basil in a bowl. broccoli and carrots. mustard. lemon juice.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. thawed 2 cup Carrots. tuna. Toss with hot macaroni. 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. soy sauce. Cook broccoli per directions. Mix and serve warm.

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

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

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

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

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, minced Tbs Olive oil 1/2 lb Elbow or ditalini macaroni, Cooked al dente Fresh parsley, chopped Grated cheese

Procedure 1 Fry the garlic in oil gently until golden brown. Add the tomato sauce & water and cook for 10 minutes. Add the beans, stir gently. Drain and add the pasta to the bean mixture. Stir gently. If it gets too thick, add a little water. Add the parsley and serve immediately or the pasta will absorb all the liquid. Sprinkle with cheese and serve with Italian bread Servings: 4

53

Mandarin-Style Pasta

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

54

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, and serve. Servings: 10 16 oz Tomato bits 1/2 cup Romano cheese; grated

55

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

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

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

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

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

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

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

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

In a large bowl. Serve pasta on greens. Microwave: Spread walnuts and coconut on glass plate. Spoon dressing over top. 3 ~ from Ronzoni Pasta Passion booklet ** TO TOAST WALNUTS/COCONUT: Conventional: Heat oven to 350 deg. stiring after each minute.Pasta & Strawberries Romanoff Pasta & Strawberries Romanoff 16 2 Ronzoni pasta * Walnut oil may substitute vegetable oil 2 pint Fresh strawberries. drain well. Set aside. until golden brown. opt Vanilla extract Walnut pieces. Rinse with cold water to cool quickly. gently blend in 1-1/2 c strawberries and coconut. 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). In food processor or blender. toss cooled pasta with oil. stirring occasionally. process remaining strawberries and rest of ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. bake 8-10 minutes. drain. F. Microwave on high 5-8 minutes or until lightly browned. sprinkle with toasted walnuts. toasted** Salad greens 64 . Spread ingredients in a shallow baking dish.

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

cook pasta until al dente.subst. Steam carrots. prepare pesto. Then toss in vegetables. set aside. VARIATIONS: . optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' ' PESTO: Place ingredients in bowl of food processor. using rubber scraper to push down the sides occasionally.add or substitute other steamed or sauteed vegetables such as mushrooms. While pasta is cooking.add 1/2 c Parmesan cheese to Pesto . cream cheese. When pasta is done. thinly sliced 2 Tbs Safflower or Olive oil Procedure 1 ----PESTO---. drain well. Makes 1/2 cup. covered. Meanwhile. Garnish with pepper and cheese. thinly sliced 1/4 lb Peapods 66 . walnuts or hazelnuts for pine nuts PASTA: Boil a large pot of water. heat oil. in skillet. peas.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. Stir continuously until crisp/tender. Process until smooth. Variations: . or sweet red pepper. or Neufchatel cheese for oil subst.add 3/4 c freshly grated Parmesan Cheese . Add zucchini and peapods.Pasta Al Pesto Pasta Al Pesto 8 oz Pasta (preferably linguine) 3 x Carrots. toss pesto with noodles until they are well coated. kefir. Servings: 6 3 x Sm Zucchini.

and parmesan cheese to taste. 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. 4 Linda Fields 5 Each serving contains: 3 protein exchanges. pepper. and blend. and saute until shrimp is warm. add the spices. Add the cooked shrimp. toss gently but thoroughly. saute the margarine and garlic. you may choose to add more or less as you prefer. 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 . and transfer to warm plate. Note: the author likes garlic. Add salt. 2 Once the garlic and margarine have reached a tender consistency. 2 bread exchanges.

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

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

until sauce is reduced to -3/4 cups. drain. 3 Divide pasta and sauce evenly amoung 4 dinner plates. lift with forks to coat with sauce. finely chopped Procedure 1 Bring water to boil. dry 2 Tbs White vinegar 1/2 cup Onion. 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. Season with salt and pepper. cook pasta until tender. 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 . stirring often. Add cream. uncovered. 2 As pasta cooks. Arrange salmon beside each serving of pasta. garnish with parsley. boil venegar with onion in a frying pan over high heat until vinegar evaporates. sprinkle each with 1 tb parmesan. wine and mustard. Add hot drained pasta. about 2 minutes.

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

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

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

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

salt and beans.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. garlic and celery and chop. then add the tomatoes and cook again for about 3 minutes. and bring to a good boil. or until the tomatoes have blended a bit and softened. add the pasta and continue cooking until it is well done. By this time the soup is really so thick you may want to add a little more water. Taste for salt. then mince until the pile has turned to a paste. Saute until golden. crush a few beans against the side of the pot. Put the battuto in a big soup pot with the olive oil over medium heat. Add the hot water. Once the beans are heated through. Servings: 6 75 . and add some if necessary. Top them with the onion. Serve with a sprinkling of the cheese.

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

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

Pasta should swim in the sauce. Simmer over medium heat until the sauce thickens somewhat.) In a large skillet melt the margarine over medium heat. 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. stirring occasionally. either stirring or shaking the pan in a back and forth motion until the mixture reaches a boil. about 2 minutes.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. continuint to shake the pan. drain again. add the green onions and saute 1 to 2 minutes. (To prevent the pasta from sticking together. Serve immediately and enjoy! Servings: 4 78 . then with cold water to stop the cooking process. pour a very small amount of oil in the palm of your hand and rub through the pasta after rinsing. Add the ooked spaghetti. Add the Magic Seasoning blend and saute about 1 minute to bring out the flavors. continuing to stir. toss and stir until spaghetti is heated through. about 2 to 3 minutes. Gradually add the cream. immediately drain and rinse with hot watedr to wash off starch.

Servings: 6 1/2 lb Chicken breast. Add oil & heat.Pasta Marco Polo Pasta Marco Polo PASTA & CHICKEN Nonstick cooking spray 2 Tbs Sesame oil Procedure 1 ----SAUCE---. Stir fry chicken until it begins to lose raw color. Spray skillet with nonstick cooking spray. sliced 12 oz Spicy Sesame Linguine 79 . Add cooked pasta and stir until blended. Add scallions./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. sliced 4 Scallions. Add sauce.

frozen green beans. stir into vegetable mixture. Bring to boiling. Stir together milk and cornstarch. cut in wedges 80 . 375 mg sodium. reduce heat. pour the sauce over pasta. in a med saucepan combine water. 17 g protein. green or red pepper. 5 g fat. and 1/4 t pepper.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. mg cholesterol. Do not drain. garlic. for sauce. Meanwhile. mushrooms. 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. 375 cholesterol. 48 g carbohydrates. Per serving: 297 calories. Cook and stir for 1 minute more. drain well. To serve. Cover and simmer 4 minutes or till veggies are tender. Cook and stir over med heat till thickened and bubbly. 1/4 t salt. Garnish with tomato wedges. 686 mg potassium. Stir in cheese till melted.

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

Add vegetables and cheese. Drain well. Drain and rinse with cold water. basil or parsley and oregano. Stir in mayonnaise.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. Servings: 2 2 Tbs Mayonnaise 1 Tbs Chopped basil or parsley 1/2 tsp Dried oregano 82 .

and chill for at least one hour. add a little parsley and basil to taste. Servings: 8 1/4 cup Chopped celery 1 sm Carrot.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 . Mix all ingredients together. season with salt and pepper.

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

Garnish with almonds. artichokes and tabasco. Drain well and rinse with cold water. Toss well. lemon juice. in tomato cups or on lettuce leaves. Combine mayonnaise. Place pasta in large bowl. serve in avacado halves. chicken. parsley and basil. but firm. stirring often. salted water until tender.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. For a decorative presentation. Servings: 6 85 . Add mayonnaise mixture. Yields 6-8 servings. 8 to 12 minutes. Shake out excess water and toss pasta with oil.

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

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

drained Salt Ground Pepper 88 . Add clams and simmer for about 3 minutes. stir remaining 1/2 cup milk and cornstarch together to dissolve cornstarch. and pasta in a 2 quart saucepan. paprika. Stir this mixture into soup and heat to simmering. Cook over medium heat until bubbles form around edge of milk. 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.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. In another bowl. Drain and rinse under cold water when done. vegetables. Salt and pepper to taste. 2 Servings: 4 Paprika Cornstarch Can Clams. Combine 2 1/2 cups milk. thyme.

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

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

Microwave: Spread walnuts on glass plate. stirring after each minute. sliced Garlic cloves. roasted. stirring constantly. Toss with cheese. garlic. Add broth. drain. until golden. bake 8-10 minutes. stirring occasionally. onion. 2 * TO ROAST WALNUTS: Conventional: In 350 deg oven. chopped * Parmesan cheese Procedure 1 In large skillet or wok. cook pasta according to package directions.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. Servings: 5 91 . Toss hot pasta with broccoli mixture and walnuts. Meanwhile. cook 3 minutes. 5 minutes or until vegetables are crisptender. 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. Add broccoli. Microwave on 100% 5-8 minutes until golden. cook. spread walnuts in a shallow baking pan. heat oil. salt and red pepper.

Stir frequently. Drain & rinse with cold water. dissolved in 1 cup water. 2 While pasta is cooking. minced 2 Tbs Tomato paste Procedure 1 Cook pasta in a large pot of boiling water for 8 to 10 minutes. stirring occasionally till vegetable are very soft. 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 . Return puree to skillet. 3 Dissolve cornstarch in 2 tb cold water & pour into blender. heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir gently & add tomatoes. Toss pasta with sauce & serve hot. Add 3 tb balsamic vinegar & parsley & heat through. Cook. Add tomato paste. Add miso & cooked vegetables. Set aside. Puree till smooth.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.

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

When water returns to a boil. chill or bring to room temp and serve as side dish or salad Servings: 4 1 cup Peas 94 .saute 6 oz chopped spinach in 1 T safflower oil until limp. blanched peapods. optional. Toss dressing with pasta. sweet red peppers. If you add several. In a large bowl. Top with garnish. drain well. While pasta is cooking.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. steam peas. toasted sesame seeds. Bring a large pot of water to a boil. or chopped dryroasted unsalted peanuts. break the cubes and drop into boiling water. """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" NOTE: Chinese wheat noodles are compacted into cubes. To cook. cook pasta until al dente. combine remaining ingredients. VARIATIONS: . 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. They may be served as is or patted dry and sauteed in oil until lightly browned. steamed sliced carrots. When pasta is done. steamed broccoli. or scallions. add peas and toss again. cook for 3 minutes and drain. toss with noodles and sauce add or substitute other veggies such as sauteed sliced mushrooms. the amt of dressing may need to be increased. fresh corriander sprigs.

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

toss all ingredients together. Salt and pepper to taste. Saute for just a moment. add garlic. Drain pasta.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. taste 96 . Servings: 4 4 Cloves of garlic 2 Tbs Parmesan cheese 1 Salt and pepper. Heat the oil in small frying pan.

add 1/2 c chopped. beat cheese with remaining ingredients. steamed asparagus spears. parsley sprigs. in a small skillet. When pasta is done. melt margarine. In a small bowl. sweet red pepper strips. While pasta is cooking. or sauteed mushroom caps dusted with paprika. Boil a large pot of warer. VARIATIONS: substitute raw cashews for pine nuts . Add pine nuts and onion. stirring occasionally over medium heat for about 5 minutes. cook pasta until al dente. drain well. toss with sauce. chopped (1/4 cup) 3/4 cup Ricotta cheese (part skim) 2 Tbs Chopped fresh parsley Procedure 1 GARNISH: halved cherry tomatoes. Stir in pine nuts and onion. Top with freshly ground pepper and garnishes. Set aside.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. until pine nuts are lightly browned and onion is softened. 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 .substitute basil for tarragon .

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, casings Removed Onion, chopped Green Pepper, chopped Cloves Garlic, minced Fresh Basil, chopped, or Dried Basil Fennel Seed, 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, grated

Procedure 1 Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes. 2 Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well. 3 On a large warm serving platter, combine parsley and 1 tb olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese. 4 Servings: 4

98

Pasta with Lentils and Chard

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

99

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, chopped tb Allpurpose Flour c Dry White Wine c Unsalted Chicken Broth /2 ts Grated Lemon Zest tb Fresh Thyme, chopped, or - 1/2 ts. dried tb Fresh Dill, chopped, or - 1 ts. dried tb Dijon Mustard Salt, to taste 2 Prepare pasta according to package directions; drain. 3 Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt. 4 Serve sauce over the warm pasta. 5 Calories per serving........... 302 Fat... 7.41 g Cholesterol..... 0 mg Sodium 417 mg 6 Servings: 6

100

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. Mince the garlic. In a large frying pan, cook the beef over medium high heat until browned. Reduce heat to low, add oneion, green pepper, garlic, salt and pepper to taste, and cook until vegetables are tender, about 10 minutes. Stir the tomato sauce, oregano and thyme into the meat mixture and cook until sauce has thickened, about 10 minutes. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just done. Drain. Drain the jar of red peppers and cut them into long strips. Add to the sauce and cook until heated through. Taste for seasoning and add salt and pepper if needed. Pour sauce over spaghetti, and sprikle with parsley. 3 Per serving: calories 614, protien 28g, fat 32g, sodium 146mg, carbohydrates 54g, Chol. 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; chopped

101

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

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

walnuts. and basil. cut green beans. softened x Cloves Garlic. Boil a large pot of water. When pasta is done.for Fettucine Almost Alfredo. VARIATIONS: . yogurt. in bowl of food processor. broccoli. omit garlic.when sauce is tossed with pasta.serve cold as pasta salad . and chhese. parsley sprigs. substitute 1/4 cup milk and /4 cup vegetable stock for the yogurt. margarine. cook pasta until al dente. garnish with almond slices. walnuts parsley. and cherry tomatoes or cut steamed asparagus Servings: 4 104 . place ricotta. optional. and spinach .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. add steamed vegetables such as peas. 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. garlic. more grated Parmesan cheese. Top with garnishes and serve immediately. process till smooth. Stir in remaining ingredients. and sprinkling of freshly ground black pepper. While pasta is cooking. drain well. Toss with sauce.

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

Cook. salt and pepper. cut them in half. Trim and cut green beans into 1-1/4-inch lengths. Meanwhile. 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. green beans and reserved liquid to the pan. Add pasta. The pasta should be al dente. oregano.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. Cook briefly without letting it brown. Bring 3 quarts salted water to a boil. remaining garlic and salt and pepper to taste. for about 5 minutes. Set aside. Add tomatoes. peeled. for about 1 minute. stirring well. marjoram. then add the tomato sauce. stirring. bring to a boil and cook. heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. tomato paste. Drain immediately and reserve 1/2 cup of the cooking liquid. basil. red pepper flakes. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. stirring. Serve immediately with the remaining basil. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Bring to a boil. Servings: 4 106 . for about 12 minutes or according to package instructions. Drain pasta and add it to the tomato-scallop mixture. Add scallops. Cook. then lower the heat to a simmer.

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

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

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

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. Saute a few seconds. Arrange shrimp over pasta. Set aside. cut into 10 pieces Procedure 1 Rinse spinach and remove stems. Add garlic. Add shrimp and chili paste. until all butter in pan is melted. Chop roughly. cooked 1/2 cup Butter. Peel and seed tomatoes. Pour equal amounts of spinach-tomato-butter mixture over pasta. Heat olive oil in skillet. Saute spinach and tomatoes in half of butter until tender. Clean and devein shrimp. bit by bit. Cook until shrimp turn pink. Stir in remaining butter. or other pasta. Servings: 4 110 . Set aside. Arrange hot cooked pasta on serving platter or individual plates.

or cauliflower . toss again. optional Bring large pot of water to boil. While pasta is cooking. Stir in remaining dressing ingredients.broccoli. cook pasta until al dente. whisk together peanut butter and stock or water until smoooth. In a med mixing bowl.6 Servings VARIATIONS: . especially on green beans.add more red pepper to taste . steam broccoli florets. toss to coat well. 4 . Add broccolli and tomatoes. Pour sauce over pasta.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. Garnish with chopped scallions. When pasta is done.try Szechwan Peanut Dressing as a warm topping on steamed vegetables.make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli Servings: 5 2 cup Broccoli florets 111 . drain well. minced /2 t Dry crushed red pepper 3 cups Cherry Tomatoes GARNISH: chopped scallion.

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

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

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

3 Blend the flour with a little milk. 2 Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.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. add the blended flour and remaining milk. Gas Mark 6 (400F) for 15 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 . seasoning and parsley. 4 Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Break the eggs into a basin and beat well. Bake at Gas Mark 3 (325F) for -35 minutes.

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. Combine all of remaining ingredients and pour over mini max in a 9x13 pan. Place on 3/4 top rack of oven and bake for 1 hour in a preheated oven. Use 1-1/2 lbs ricotta in the pasta mixture. Place remaining ricotta over mini max. 2 [#6] Servings: 1 1 cup Sugar 1 tsp Vanilla 1/4 cup Milk 116 .

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

Cover. sugar. salt. Cook. soy sauce. Stir into hot mushroom mixture. lemon juice. Serve sauce over noodles. 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. over medium heat until mixture thickens and boils. Stir in 1/2 cup water. chopped Unsalted Butter Water Dry Red Wine Soy Sauce Salt Sugar Garlic. Cook and stir 1 minute. Bring to a simmer. garlic. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. red wine.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. Reduce heat. stirring constantly. chili powder and pepper. saute onion over medium heat until onion is transparent. 2 Servings: 4 118 . Garnish with herb sprigs and flowers. coriander. simmer 30 minutes. Stir in mushrooms.

3 Mix flour. and salt and add just enough water to prepare a dough firm enough to be handled. 4 Cut dough into halves and roll each piece into a very thin pancake. chopped Tbs fresh dill. and cook over moderate heat for about 10 minutes. 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. (I do this w/my hand-cranked pasta machine. 5 Mix sauce ingredients together and set aside. 7 Serve pasta and dairy sauce separately. or until tender but still al dente. Each diner fills his plate w/pasta and spoons over as much sauce as wanted. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. Put dough ball into a plastic bag and let it rest at room temp for 1 hour. put through a press tsp fresh mint. rich dairy sauce. up to 5 . chopped cups water. Servings: 6 Recipe Type Pasta. This tragic holiday commemorates the destruction of First and Second Temples of Jerusalem. *Afghan 119 1/2 cup 1/4 tsp 2 1 1 4 yoghurt salt cloves garlic.) Then cut pancakes into 1/2-inch squares. 6 Bring 4 to 5 cups of lightly salted water to a boil in a large pan. Dust w/flour to reach desirable consistency. Drain well.Poloni (Miniature Pasta Squares With Dairy Sauce) Poloni (Miniature Pasta Squares With Dairy Sauce) ***PASTA*** 2 cups flour 1 egg. These pasta squares are covered w/a well-seasoned. lightly salted. 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. Set aside. egg.

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

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

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

Salad Bar Pasta Salad Salad Bar Pasta Salad 3 cups cut-up fresh vegetables (broccoli. noodles and dressing. Side Dish. Salad. Vegetarian 2 dry broad egg noodles cooked and drained 1/4 cup reduced-calorie Creamy Italian dressing oz 123 . combine vegetables. 2 Cover and refrigerate salad until ready to serve. mushrooms) Procedure 1 In medium sized bowl. Toss to coat. cauliflower. carrots. Servings: 4 Recipe Type Pasta.

salted water. to with ffried scallions. toss to coat. Plce in serving bowl. in batches. 5 . in medium skillet. Add salsa and cheese. 3 Meanwhile. in boiling. Happy Charring Servings: 4 3/4 cup Bottled hot or medium salsa 4 oz Jack cheese. about 2 minutes each batch. shredded or Montery Jack cheese 124 . (bow ties) 1/2 cup Vegetable oil 2 bn Scallions.Salsa Pasta Ole' Salsa Pasta Ole' 1/2 lb Farfalle pasta. Drain on paper towels. fry scallions until crisp and beginning to brown. cook pasta as package label directs. 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. 4 Drain pasta. until al dente. return to saucepan. heat oil over medium-high heat.

) tuna. shrimp or tuna. diced Carrots. drained and flaked can be used for shrimp.Seafood Pasta Salad Seafood Pasta Salad 2 1 1/3 1/4 cup cup cup cup Pasta. tri-colored spiral Shrimp. carrots and zucchini. cooked Green pepper. 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. Servings: 4 125 . combine pasta. bell pepper. sliced 1/2 cup Zucchini. In a mixing bowl. Refrigerate at least 30 minutes before serving. salt and pepper and toss lightly to combine. Add Worcestershire. mayonnaise. *** Lea & Perrins White Wine Worcestershire Sauce.

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

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

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

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

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

Bring to a boil. coconut milk. Servings: 6 Recipe Type Chicken. chili sauce. Poultry 131 . Toss the peanut sauce with the capellini and serve. Saute until the chicken is done and vegetables are crisp. Main Dish. halved. Set the sauce aside. 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. Pasta. red peppers. ginger. Saute the chicken in the broth for 5 minutes. and sugar. Diabetic. 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.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. about 5 to 8 minutes. 4 Add the mushrooms. and jalapeños and saute for 4 minutes. Add the garlic. green onions. peanut butter. 2 Add the soy sauce. and carrots. 3 Heat the broth in another skillet over medium-high heat. 5 Add the chicken and vegetable mixture to the sauce. and simmer for 5 minutes. lower the heat.

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

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

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

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

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

Pasta 137 . stirring constantly. vegetables. top pasta mixture with poppy seeds. Add wine. stirring until smooth. Fold in sliced turkey sausage. Over medium heat cook mixture until thick and bubbly.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. Servings: 6 Recipe Type Main Dish. 2 To serve. reduce heat to medium-low and cook 5 to 8 minutes or until heated throughout. Italian seasoning and pepper. in medium saucepan combine flour and milk. and cooked pasta.

Pasta 8 oz sundried tomato turkey breast. Add the wine and continue sauteing for 1 minute. olives. season to taste. cook until heated through. Servings: 4 Recipe Type Main Dish. Saute until the oil becomes fragrant. 4 Serve immediately. 2 Add the turkey and cooked pasta. Add the garlic. continue sauteing until the spinach wilts. Place the dish under a broiler to melt the cheese. 3 Transfer to an oven-proof baking dish and top with Gorgonzola cheese.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. to taste 3 oz Gorgonzola cheese crumbled 138 . and spinach. to taste pepper. cut into 1-inch strips 1 lb black pepper linguini cooked salt.

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

sugar. garlic. corn.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. combine turkey. tomatoes. onions. salsa. spoon mixture over linguine and sprinkle with cheese and cilantro. over high heat. Servings: 6 Recipe Type Main Dish. and 1 teaspoon reserved oil. lime juice. drained. reduce heat and simmer 5 to 10 minutes or until heated throughout. 2 To serve. 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. Pasta 140 . Bring to boil. oil reserved.

extra-virgin 3 Garlic cloves. toasted Procedure 1 Place all ingredients in a blender & puree to a smooth paste. Servings: 4 141 .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. 2 Toss with hot pasta of your choice.

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

Cover. or until reduced by 1/2. 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. bay leaves and pepper. chopped Minced garlic Olive oil Veal loin or leg roast Canned tuna. 6 anchovies. Place over medium heat and cook. tuna. Remove the pot from the heat and let cool to room temperature. adding the remaining /2 cup oil in a slow steady stream. Add veal. 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. wine. broth. Remove the veal from the cooking liquid and boil liquid 5 minutes. add yolks and blend until smooth. When it's time to serve dinner. cook 1/2 pound dry pasta according to directions. Transfer contents of the pot to a bowl and let cool. stirring. GARLIC and 1 tablespoon oil in a 2-quart pot. Slice the veal very thinly and arrange slices on the pasta. 2 Servings: 6 143 . Continue to blend.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. toss the pasta with the capers. Remove bay leaves. Drain. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies. transfer the contents to a food processor. Meanwhile. reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. 5 minutes. thyme. parsley and half of the sauce and arrange on a large platter.

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

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

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

Index 147 .

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

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

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

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

67. 153 cook broccoli 57. 94-5. 76. 19-20. 90. 73-5. 152 cooking meat 128 cooking pot 136 cooking spray 53 nonstick 23. 129-30. 127-31.Index Cold boiled bacon 124 cook 12-16. 63. 105-6. 37 cooking water 116 COOKING WATER. 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. 79. 41-2. 89. 136. 53-5. 30-1. 133-4. 58-64. 114 cook fettucine 151 cook fettucini 123 cook garlic 82. 47. 22-4. 115-19. 37. 138-9. 80-1. 99101. 88. 50-1.tb Oil 26 152 . 107 cook pasta 12. 77-8. 143 cook linguine 108 cook linguini 16. 88 cooking time 31. 57-8. 142. 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. 53. 103-4. 1389 [19] cook bacon 99. 142. 100-3. 121-3. 107-8. 80 cook macaroni 65 cook mini max 125 cook onion 24. 110-12. 61.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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