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Ingredients: 2 Tablespoon(s) Olive oil, divide 2 Tablespoon(s) Fresh garlic, mince, divide 1/2 Cup(s) Sun-dried tomato pieces 1 Cup(s) Dry white wine 2 Cup(s) Whipping cream 1/2 Pound(s) Wild mushrooms, trim, slice 1 large Red bell pepper 1/4 Cup(s) Fresh chives, snip, divide 1/2 Cup(s) Parmesan cheese 1 Pound(s) Monster pasta 2 large Eggs 1/2 Cup(s) Beets, roast 1/2 Cup(s) Spinach, saute 4 Cup(s) Semolina flour, divide 1 Pinch(s) Salt Directions: In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1 tb of the garlic and cook until tender, 1-2 minutes, do not brown. Add the sun-dried tomato and stir with garlic. Add the white wine, cooking until reduced by half, about 5 minutes. Stir in the whipping or heavy cream; continue cooking until thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper. Remove from the heat. Puree the sauce in batches. Place about half the sauce in a blender and close the cover, leaving the small, removable feeder cap in the center slightly open to let heat escape. Place a kitchen towel over the cover. Hold the feeder cap in place and pulse mixture and puree until smooth. (Pureeing a hot mixture can cause a heat buildup that can blow the lid off a blender.) Pour the pureed sauce into a bowl and repeat procedure with remaining sauce. Reserve all sauce. In a large nonstick skillet, heat the remaining 1 tb olive oil over medium heat. Add the remaining 1 tb garlic and cook until tender, 1-2 minutes, do not brown garlic. Add the mushrooms, cooking until golden, about 5 minutes. Add the red or yellow pepper, cooking until just warmed, about 3 minutes. Add the reserved sauce. Stir in 2 tb of the chives and adjust seasonings if necessary, keep warm. In a large pot of boiling salted water, cook Monster Pasta until al dente, about 3 minutes. Drain in a colander. Add the pasta to the skillet with the sauce and mix gently to combine. To serve, evenly divide and mound the pasta in the centers of eight warm, rimmed soup plates. Evenly divide the remaining 2 tb chives over each serving. Sprinkle each serving with 1 tb tb of Parmesan cheese and serve. 627 cal, 31 gr fat, 45% fat.
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While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 3. In a Buffalo chicken pasta Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet Cheese and pasta pie Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set. Cook the Pasta with tuna & peas 1. Cook pasta according to recipe. 2. Heat oil in a nonstick skillet on medium high. 3. Saute onions until translucent, about 4 minutes. 4. Add tomato sauce, red pe pper flakes, peas and seasonnings to skillet. 5. Reduce heat to medium low, cover & si Pasta carbonara Heat the oil and butter in a skillet until the mixture is just beginning to froth. Add the pancetta or bacon to the pan and cook for 5 minutes, or until browned all over. Mix together the eggs and milk in a small bowl. Stir in the thyme and season Pasta shells with portobello mushrooms and asparagus in boursin sauce 1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken br Pasta with sausage, tomatoes, and cream 1. Heat oil in large skillet, cook sausage with pepper until no longer pink. 2. Add onion and garlic and cook. 3. Add tomatoes, cream, and salt. Simmer until thickened slightly. 4. Cook pasta, drain, combine. 5. Add parsley and serve. Pasta with leeks and ground beef #1 Brown beef with basil and salt and pepper to taste. #2 Preheat large skillet. Add olive oil and leeks. Cook leeks until edges just brown. Add ground beef and worchestershire sauce. Cook till heated through. #3 cook pasta to desired tendernes. add to l Apple tarts with ice cream part 2 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remov Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning mixture. Stir celery and onions into finished salad. Layer salad greens, tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass bowl or casserole. Garnish with Pasta w/ smoked mozzarella, asparagas & dried tomatoes #2 Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid. Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remov Cheddar pasta & vegetables Put on the pasta water to boil. When it is boiling add the sliced carrots. Cook for five minutes. Then add the rotini and bring back to the boil. Once it is boiling again slowly add the broccoli flowerettes. Stir and cook for about 10 minutes until rotin All vegetable pasta salad Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables, mix. Add pasta m Ham and asparagus pasta Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano Pasta & strawberries romanoff * Use a tubular-type pasta such as mostaccioli or similar Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, toss cooled pasta with oil; gently blend in 1-1/2 c strawberries Feta cheese and spinach pasta Squeeze drained spinach dry. In a large skllet, heat olive oil and saute onions and garlic. Don't brown. Add spinach and garlic salt; mix well. If mix seems a little dry at this point, add 1 - 2 additional Tbs. of olive oil. Remove from heat, ad Easy chicken & pasta In skillet, heat 1 tablespoon oil. Add chicken and cook until browned. Add soup, 1/2 cup water and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often. ,N0^00000 Cannelloni (stuffed pasta) 1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12x18-inch rectangle; cut into eigh Pasta enchiladas Cook manicotti according to package directions. Drain and set aside. In a large skillet brown ground beef. Drain beef and pour into a large bowl. Stir in refried beans, cumin, and corn. Stuff manicotti with beef mixture. Arrange manicotti in a 13X Pasta con broccoli Cook noodles. Cook broccoli until barely tender. Mix half and half, tomato sauce, butter, garlic, salt, pepper and bring to a boil. Lower heat and add mushrooms. Cook 2-3 minutes. Add Parmessan to cooked mix then add noodles. Pasta da vinci 1. Saute red onion, garlic and pieces of mushroom in a small amount of butter. Set aside in bowl when done. 2. Cut chicken breast into small pieces and saute as well when onion and mushrooms are done. 3. Make sauce by melting 2 tbs butter and mixing with Pasta with chines tahini sauce * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional. """"""""""&qu Herbed cornbread dressing, part 1 of 2 MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425 degrees F. Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cor Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl. Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. 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Take off burner and immediately add diced mozzarella Toss and serve while hot. Su Pasta chimayo-cafe pierre *Stem, seed and slightly crumble dried ancho chilies. ******************************************************* ****************** Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain. Transfer chilies to blender. Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated r Garlic penne pasta 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot. 2. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for abo