italian 2 recipes

8/15/2019 italian 2 recipes

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* Exported from MasterCook *

Alfredo's Noodles

Recipe By :Serving Size : 4 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 pound fettuccine1/4 teaspoon oregano

1 1/2 cup sliced mushrooms1/2 teaspoon garlic powder1/2 cup butter1/2 cup light cream1/4 teaspoon salt1/4 cup grated mozarella1/4 teaspoon pepper1/4 cup fresh grated romano

Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano andgarlic. Saute for five minutes. Add cream and cook for two minutes,stirring occasionally. Drain fettuccine and place in a warm bowl. Add hotsauce and both cheeses and toss gently. Serves 4. (more on the nextpage)

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Baked Lasagne

Recipe By : donna BeaverServing Size : 1 Preparation Time :0:00Categories :


2 pound ground beef1 onion -- chopped2 cup tomato paste1 cup tomato sauce -- small

12 lasagne noodles2 cup whole tomatos -- chop1 1/2 tablespoon oregano1 1/2 tablespoon italian seasoning2 tablespoon sugar1 garlic clove -- minced (1/8t)

1/3 cup parnesan cheese -- grated


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3/4 pound ricotta cheese1 pound mozzarella cheese1 cup tomato juice

DIRECTIONS - BROWN MEAT WITH ONION. DRAIN. ADD TOMATO SAUCE, PASTE ANDWHOLE TOMATOS, ALONG WITH OREGANO, ITALIAN SEASONING, MINCED GARLIC,SUGAR,(SALT AND PEP- PER TO TASTE, PARMESAN. SIMMER FOR 1 HOUR. PLACE 3COOKED LASAGNE NOODLES BOTTOM OF LOW BAKING DISH. OVER THIS LAYER SPREADSAUCE TO COVER THE SPREAD RICOTTA CHEESE, PARMESAN CHEESE, AND MOZZARELLA.LAYER MOR NOODLES, MORE SAUCE AND THE 3 CHEESES. WHEN ALL INGREDIENTSHAVE BEEN LAYERED ADD TOMATO JUICE TO LIQUIFY. BAKE AT 350 FOR 45 MIN.

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Baked Ziti With Three Cheeses



6 ounce ziti1 clove garlic -- minced

15 ounce ricotta cheese1/4 teaspoon black pepper

8 ounce mozzarella cheese -- shredded1 pinch ground nutmeg1 egg -- lightly beaten

1/4 cup parmesan cheese1/4 cup chopped parsley

Cook pasta following package directions; drain. Preheat oven to 350F.Grease 2-quart casserole. In lg bowl, blend ricotta, 1 cup mozzarella,egg, parsley, garlic, pepper & nutmeg; stir in ziti. Spoon into preparedcasserole & sprinkle with remaining mozzarella & Parmesan. Bake until top

is golden, about 30 min. Makes 8 servings. (The way my family eats it doesnot make 8 servings!!) Hope this works for you. Jamie in Fl FROM: JAMIEWOOSTER (DRWN11A)


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Beef Manicotti



-----meat filling-----1 pound lean ground beef

1/2 cup milk1/4 cup onion -- chopped

1 tablespoon parsley -- snipped3 sl bread -- torn up small1 teaspoon salt1 1/2 cup mozzarella cheese -- shredded

1/4 teaspoon pepper1 lg egg

-----pasta-----8 ounce manicotti shells -- 1 pk

-----tomato sauce-----4 ounce mushroom stems & pieces1 tablespoon italian seasoning

15 ounce tomato sauce1/2 teaspoon sugar

12 ounce tomato paste1/2 teaspoon salt1/4 cup onion -- chopped1/8 teaspoon pepper

1 clove garlic -- minced1/3 cup parmesan cheese -- grated

4 cup water

Cook and stir the meat and the first 1/4 cup of onion in a large skilletuntil the meat is brown. Drain off excess fat. Remove from the heat andstir in the remaining ingredients for the Meat Filling. Fill the uncookedmanicotti shells, packing the filling into both ends. Place the shells inan ungreased baking pan, 13x9". Heat the oven to 375. Heat the undrainedmushrooms and the remaining ingredients for the Tomato sauce except theParmesan Cheese to boiling, stirring occasionally. Reduce the heat andsimmer, uncovered, for about 5 minutes. Pour the sauce over the filled

shells. Cover the pan with aluminum foil and bake until the shells aretender, 1-1/2 to 1-3/4 hours. Sprinkle with the cheese and cool 5-10minutes before serving.


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Broccoli And Noodles Parmesan



1 1/2 pound broccoli2 tablespoon butter or margarine

1/2 cup chopped onion1 md clove garlic -- minced1 can campbell's soup *

1/2 teaspoon dried basil leaf -- crushed1 cup monterey jack cheese **

1/2 cup parmesan cheese -- grated1 cup sour cream5 cup cooked wide egg noodles ***

* 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cookingCut broccoli into bite-size pieces. In covered 4-qt saucepan over mediumheat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain incolander. In same saucepan over medium heat, in hot butter, cook onion andgarlic until onion is tender, stirring occasionally. Stir in soup andbasil; mix well. Add cheeses, stirring until melted. Stir in sour cream,broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350Ffor 30 mins or until bubbly.

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Cheese-Stuffed Manicotti



-----cheese filling-----1/2 pound fresh mozzarella cheese1/2 inch dice


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2 pound ricotta cheese (or 21 15 ounce con )

1/4 pound prosciutto -- 1/4-inch dice2 eggs

1/2 cup freshly graterd parmesancheesesalt and freshly groundblack pepper

1/4 cup minced fresh parsley14 manicotti shells

3 cup tomato sauce (meat ormarinara)

1/2 cup freshly grated parmesancheeseto make the filling: combinealli g

ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water tothe boil in a large pot; add 2 tablespoons oil to help prevent pasta fromsticking. Add half of the manicotti and cook for 6 to 8 minutes, or untilnot quite al dente. Stir occasionally with a long-handled fork. Hold astrainer over the pot and use a slotted spoon to remove 1 or 2 manicottiat a time from the boiling water, placing them in the strainer. Shakemanicotti free of water over the pot. Spread a clean kitchen towel on thekitchen counter. Place the manicotti side by side on the towel, which willabsorb all the remaining moisture. (The shells must be completely drybefore stuffing.) Repeat until all shells are cooked. Cool. Generouslybutter a baking dish, 13 x 10 inches. Fill each shell with some of thestuffing, letting a little of the stuffing come out on either end. Thisis best done with a pastry tube and a large nozzle; otherwisew use aregular teaspoon. Lay the stuffed manicotti side by side in the buttereddish and surround them with any manicotti shells you may not havesufficient stuffing for. Pour half the tomato sauce over the shells andsprinkle with 1/2 cup Parmesan ch eese. Bake in a preheated moderate ovenfor 15 to 20 minutes. Heat remaining tomato sauce to serve separately.Serve with additional Parmesan Cheese.

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Chicken Filled Manicotti


Amount Measure Ingredient -- Preparation Method


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-------- ------------ --------------------------------3 (4 oz.) boned -- skinned3 tablespoon water

chicken halves -- diced1 teaspoon oil1 1/2 teaspoon curry powder

1/2 teaspoon hot sauce1 1/2 teaspoon paprika1 1/2 cup sliced green onions

1/4 teaspoon salt1 tablespoon flour

1/4 teaspoon pepper1/2 teaspoon ground cumin

20 milliliter garlic8 manicotti shells

1/4 teaspoon chicken bouillon granules8 ounce plain yogurt

1/2 cup hot water1 cup chopped tomatoes

Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin AMedium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillonin Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & AddOil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min.,Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened,Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture.Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. SpoonOver Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.

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Chicken Tetrazzine



1 tablespoon margerine3 cup mushrooms -- fresh --sliced

1/2 cup onion -- minced1/2 cup flour

2 1/3 cup chicken broth2 cup skim milk


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1/4 cup cream cheese -- light process1/3 cup parmesan cheese -- grated --d1/4 cup sherry

1 teaspoon garlic powder1/4 teaspoon pepper

2 jars pimiento -- diced --drain7 package spaghetti--uncooked2 1/2 cup chicken -- chopped cooked bre

vegetable cooking spray

Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins oruntil liquid evaporates. Stir in flour. Gradually add chicken broth, skimmilk and light process cream cheese. Bring to a boil for 5 mins. stirringconstantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5ingredients. Set aside. Cook spaghetti according to package directionsafter breaking into 4 inch pieces. Omit salt and oil from pot. Stirspaghetti and chicken into mushroom mixture. Spoon into a deep 3 quartcasserole coated with cooking spray. Sprinkle with remaining Parmesancheese. Cover casserole and bake at 350* for 20 mins. Uncover andcontinue baking for 10 mins more. Let stan 5 mins beafore serving.Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)

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Cold Pasta Salad



1 pound pastas twists8 ounce shrimp or chicken

1/2 cup mushrooms -- marinated1/2 cup peas -- frozen

1/2 cup carrots -- shredded1/2 cup cheese -- diced3 tablespoon parsley -- chopped

1/2 cup virgin olive oil1/4 cup lemon juice -- fresh

2 anchovies fillets -- chopped2 tablespoon garlic -- finely chopped

saltpepper -- freshly ground

Cook pasta according to directions. Rinse quickly to stop cooking and


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place in large serving bowl. Add coarsly chopped shimp or chicken or both.Cook peas until not quite done drain and rinse in cold water. Add to pastaalong with mushrooms and other veggies and cheese. Mix olive oil, lemonjuice, chopped anchovies and parsley in a separate bowl and add to pasta.Toss everything together until pasta is well coated. Let sit inrefrigerator for 2 hours. Season with salt and pepper and serve over bedsof lettuce with lemon wedges.

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Crab Tetrazzini



2 cup fettucine; cook -- drain1/2 teaspoon dried sweet basil -- crumble

3 tablespoon butter1 can crab meat (6oz)2 cup mushrooms -- sliced1 tablespoon flour

1/2 teaspoon garlic salt3/4 cup chicken broth1/3 cup green onion -- sliced1/4 cup white wine -- dry1/3 cup parsley; fresh -- minced1/4 cup parmesan cheese -- grated

Place fettucine in a greased 1-quart casserole. Melt 2 tablespoons butterin large skillet; saute mushrooms in butter until just tender. Add garlicsalt, green onion, parsley and basil to mushrooms; saute 1 minute. Spoonmixture over fettucine. Drain crab meat; arrange on vegetables. Meltremaining butter in skillet; blend in flour. Gradually add chicken broth;

cook, stirring constantly, until smooth and thickened. Blend in wine. Addcheese; cook until cheese melts. Spoon sauce over crab; bake in preheated400: oven 15 to 20 minutes.


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Creamy Stuffed Pasta Shells



6 ounce bulk sausage1 cup canned chicken

1/8 package saltines2 tablespoon white wine5 ounce conchiglioni

1/4 cup parsley2 scallions

1/4 pound mushrooms2 tablespoon parsley

1/2 teaspoon celery salt1/2 cup parmesan cheese

1 tablespoon paprika

Crumble sausage into casserole. Add scallions. Nuke on high three tofour minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs,wine, parsley, and celery salt. Mix well. Stuff 16 shells and place fourin each gratin dish. Pour Mornay Sauce over shells. Cover with plasticwrap. Nuke on high for seven to eight minutes, turning once. Spoon sauceover pasta before serving. Sprinkle with parmesan, parsley and paprika.

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Delicate Homemade Pasta



1 cup flour -- whole wheat pastry1 cup flour -- unbleached1 teaspoon salt


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2 eggs -- large2 teaspoon olive oil2 tablespoon water -- more as necessary

Sift together the flours and salt and pour out on a clean, dry board.Shape into a mound, then make a well in the center with the "walls" of theflour even all around. Crack the eggs into the well and add the oil.Using a fork, mix the flour together with the egg mixture, keeping the"well" intact by cupping one hand around the wall of flour while you brushflour from the top of the wall into the well, incor-porating it into theegg mixture. The mixture of eggs and flour will get very sticky; keepincorporating flour with the fork while you con-tinue to confine the flourwith your other hand so it doesn't scatter itself all over the workingsurface. (You won't be able to get all the flour incorporated, and someflakes of the mixture won't be absorbed, but don't be concerned with thissmall amount---you'll have plenty of pasta.) When you have incorporatedall the flour you can into the egg mixture, sprinkle with the water. Thismay make the mixture sticky. Sprinkle with a little more flour---just alittle---so you can handle the dough, and mix the dough vigorously withyour hands. When the dough is smooth and elastic, knead it for 5 minutes.

Shape the dough into a ball, wrap it in a damp towel, and let rest for 0minutes to an hour.

Divide the dough into eight. Roll out as thin as possible---start at thethickest setting your machine allows, and run each piece through manytimes, each time setting the machine one notch thinner. The dough willshrink back a little, so roll it thinner than you PRODIGY(R) interactivepersonal service 09/20/93 7:10 PM want it. Run throughthe cutters, or cut with a knife into the desired shapes, and place onwaxed paper until ready to cook. If storing, allow to dry and wrap inplastic. Keep in a cool, dry place.

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Eggplant Lasagne



2 pound ricotta8 ounce mozzarella2 lg firm eggplants

3/4 cup grated cheeseoil for frying


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3 c marinara sauce -- (3 to 4)3 eggs

salt and pepper to taste2 cup flavored breadcrumbs

Peel and slice eggplant (1/4 "). Beat eggs with dash of salt. Heat oil inpan til hot but not smoking. Dip each slice of eggplant in egg and breadcrumbs and fry til golden. Drain well. Continue til all are fried. In anovenproof dish (8x14 or larger) Place enough sauce to cover pan. Makelayer of eggplant by placeing in sauce and turning to coat on both sides.Add a bit more sauce. Cover with dabs of ricotta and slices of mozzarella.Dip each nest slice of eggplant in sauce to coat and continue processuntil you have about three layers. Top with extra sauce and cheese. Bakein oven at 350 for 1 hour. 1/2 covered lightly, 1/2 uncovered. When youremove it from the oven let it sit for 15 min. before serving. Serve withcrusty bread and a salad.

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Eggplant Manicotti



1 md eggplant (1 lb. about)vegetable cooking spray

20 milliliter garlic sliced3 cup tightly packed fresh1 red bell pepper

spinach (about 1/4 lb.)3 lg plum tomatoes

1/2 cup low fat cottage cheese1 tablespoon dried thyme

1/4 teaspoon pepper1/4 teaspoon salt1 tablespoon lemon juice8 cooked manicotti shells3 tablespoon grated parmesan

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in HalfLengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. FlattenWith Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Placein Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.


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Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Putin Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. WashProcessor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture OverShells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)

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Fettuccine Alfredo



4 tablespoon buttersalt and pepper to taste

1/2 cup heavy cream8 ounce fettuccine6 tablespoon parmesan cheese

Melt butter in a small saucepan over a low heat. Off the heat add thecream and the grated parmesan. Put back on the fire to heat the saucethrough and melt the cheese. Do not boil. Stir in the salt and pepper.Cook the fettuccine in plenty of boiling salted water. Drain well. Combinethe noodles and the sauce and leave to stand covered for two minutesbefore serving.

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Fettuccine Alfredo (Prince)


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12 ounce fettuccine1/2 cup butter or margarine

1 cup cream -- heavy or light1 1/2 cup parmesan -- grated

1/2 teaspoon saltpepper, white -- dashromano cheese to taste

We add a little romano to this for extra flavor- not in the originalrecipe- about 1 or 2 tablespoons.

Cook fettuccine according to package directions. While fettuccine cooks,heat butter or margarine and cream in a small sauce pan until buttermelts. Stir in parmesan cheese., salt and pepper. Keep warm over lowheat. Drain fettuccine, return to pan, pour sauce over noodles, tossgently until noodles are well coated.

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Fettuccine Alla Panna



1/2 cup unsalted butter1/2 cup fresh grated parmesan cheese1/2 cup cream

Put butter and cream in wide shallow serving bowl in warm (200 degree)oven. When butter has melted stir in 2/3 of the cheese. When pasta is aldente, toss with sauce, sprinkle with remaining cheese. Delicious. FROM:MONICA DEBIASE


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Fettuccine Uzie



1 pound fettuccine noodles1 dash salt1 dash oil1 tablespoon butter1 tablespoon shallots -- minced1 tablespoon garlic -- minced8 lg sea scallops -- cut in half

horizontally12 md raw shrimp

peeled -- deveined andbutterfliedkeep tails

1 cup heavy creamsalt and pepperitalian parsley -- chopped

Saute in shrimp butter. Cook the pasta in a 4-quart pot of boiling water,adding the salt and oil. Cook a few minutes or until the pasta is aldente. (The pasta will continue to cook as you make the sauce, so don'tovercook.) Drain. Heat an 11" saucepan. Add the butter, shallots andgarlic. Cook until translucent. Add shrimp and scallops and simmer for oneminute. Add cream. Reduce heat to simmer. Add pasta and salt and pepper totaste. Cook, tossing occasionally, until shellfish and pasta are aldente. Garnish with parsley and serve. NOTE: If using fresh fettuccine,cook only one to two minutes. Packaged noodles may take eight to twelveminutes. The starch from the pasta helps to bind this delicious sauce. Maybe served as an entree.

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Fettuccine With Shrimp


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1/2 cup olive oil1 pound shrimp - medium, uncooked

peeled & deveined4 lg tomatoes - seeded and

coarsely chopped1/2 cup fresh basil - chopped1/3 cup black olives -

sliced & pitted3 lg garlic cloves - minced2 tablespoon shallots - minced

salt & freshly groundblack pepper

1 pound fettuccine -- freshly cookedromano cheese - grated

Heat oil in heavy large skillet over medium-high heat. Add shrimp,tomatoes, basil, olives, garlic and shallot. Season with salt and pepper.Cook until shrimp turn pink, stirring frequently, about 3 minutes. Placepasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano.Serve immediately.

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Fettucine Pie



-------- ------------ --------------------------------3/4 pound ground beef1/2 cup parmesan cheese -- divided

onion -- chopped3 eggs

16 ounce crushed tomatoes2 tablespoon butter -- melted1 teaspoon oregano leaves -- crumbled

parsley -- choppedsalt and pepper

1/4 teaspoon garlic powder


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1/2 cup mozzarella cheese -- shredded4 ounce fettucini

Brown meat and onion in skillet. Stir in tomatoes, oregano, salt andpepper. Bring to boil. Simmer, uncovered, stirring occasionally, 20minutes. Remove from heat and add mozzarella and 1/4c parmesan. Let stand9-12 minutes. Meanwhile, cook fettucine. Beat egggs, stir in remainingparmesan, butter, parsley and garlic powder. Stir into hot noodles. Spoononto tomato mixture. Cover. Cook over low heat, 15 minutes or until set.Let stand 5 minutes. Turn out on round platter.

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Fettucini Alfredo



1 pint 1/2 and 1/23/4 cup parmegiana cheese

1 stick sweet butter12 ounce fettucini noodles (green are

1/2 pound chopped hambest - the fresher the

1 pint heavy creambetter)

In a pan, saute the ham in butter for 5 min. Turn off heat. Add the restof ingredients and serve with HOT pasta. Serve immediately.

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Fideo



3 tablespoon oil4 coils of fideo ( coil

vermicelli)2 tablespoon minced onion1 clove garlic -- minced

1/2 cup canned tomato sauce3 cup water

salt -- pepper

Heat oil, add fideo and cook until lightly browned. Add onion and cookuntil tender. Add garlic, tomato sauce and water and season to taste withsalt and pepper. Bring to a boil. Lower heat, cover and simmer for 10minutes.

Thats the plain version...add ground beef, fry it on the side...then addthe cooked, drained beef when you add the garlic etc.

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Fresh Pesto Pasta



3 cloves garlic -- sliced2 tablespoon olive oil

2 cup fresh basil leaves1/4 cup water1 teaspoon light-colored miso1 tablespoon lemon juice6 tablespoon toasted pine nuts9 ounce dry durum wheat pasta1 sweet red pepper -- cut

into slivers

Saute garlic in olive oil. Place in blender or food processor containerwith basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts.


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Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 cup broccoli flowerttes6 cup garlic -- thinly sliced

1/3 cup olive oilsalt & pepper -- to taste

Saute garlic in olive oil until JUST beginning to brown. DO NOT allowgarlic to brown. At the FIRST sight of browning the garlic is finished.Any more cooking will make the garlic bitter. Add broccoli & toss to coat,then add this mixture to the hot, drained pasta and toss to mixcompletely. Season w/salt & pepper to taste & enjoy! SUSAN FROM: SUSANAARONSON (PSTT79C)

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Garlic Pasta



1/2 stick butter1 pound pasta, any shape -- *

1/2 cup slivered almonds1/4 cup parmesan cheese

2 cloves garlic

* I prefer rotini or macaroni. Melt 1 tbsp of butter in small skillet. Addalmonds and toast them. Add minced garlic and saute together. Cook pastaaccording to package directions. After draining pasta, pour pasta overremaining butter. Stir until butter is melted. Add almonds and cheese.Toss and serve with salad.

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Green Lasagna With Spinach And Ricotta



1 1/2 cup parmesan cheese -- grated1 pound spinach lasagna noodles1 teaspoon salt2 pound fresh spinach -- stemmed and

1/2 teaspoon pepperwashed or...

1/4 teaspoon nutmeg -- grated2 package (10 oz each) frozen chopped1 pound mozzarella cheese -- cut into

spinach1/2 " cubes

1 1/2 pound ricotta cheese4 cup tomato sauce4 egg yolks

Cook lasagna noodles and drain. Cool under cold running water; drainagain and set aside. Preheat oven to 350 degrees. In a large saucepan,cook spinach over medium-high heat, stirring frequently until leaves arelimp 2-3 minutes. Drain spinach in a colander and press excess water outwith the back of a wooden spoon. When cool enough to handle, squeeze dry.Turn spinach out onto a cutting surface and chop fine.

In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesancheese, salt, pepper and nutmeg. Mix with a wooden spoon until wellblended. In a greased 13x9 inch baking dish, alternately layer spinachpasta with spinach - ricotta mixture and mozzarella, making a total fourlayers. Cover with foil and bake 25 minutes. Uncover and bake 10 minuteslonger, or until tomato sauce and remaining Parmesan cheese on the side.

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Green Pasta Salad



1/2 pound spinach spaghetti


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1/2 cup mayonnaise1 clove garlic -- minced2 tablespoon rice wine vinegar1 teaspoon curry powder5 asparagus spears2 med-size zucchini

1/4 pound snow peas1/4 pound mushrooms -- sliced 1/4" thick

1 pint cherry tomatoes -- halved1/4 cup minced parsley1/4 cup minced basil

1. Break the spaghetti strands into thirds. Cook the spaghetti in a largequantity of boiling water until tender (about 8 min). Drain and setaside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar,and curry powder. Add this to the cooked spaghetti and gently mix. 3.Scrape the asparagur and cut each spear on the diagonal into 1" pieces.Steam these pieces into a small amount of boiling water 5 min. Drain andstir into the spaghetti. 4. Cut the zucchini in half lengthwise. Sliceeach half crosswise into 1/4" pieces. Stir these into the spaghetti. 5.Cut the snow peas on the diagonal into 3/4" slices. Stir these into thespaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsleyand basil. Shower the salad with the combined herbs but do not toss. 8.Salad can be served now or covered and refrigerated. If chilled, let itreturn nearly to room temperature for best flavor.

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Hot Pasta Primavera



heavy creamreggiano parmesan -- gratedbuttersalt black pepper to taste.

Mix all the ingredients together in a saucepan until melted and smooth.Taste, adjust seasonings pour over hot angel hair or linguine that hasbeen tossed with steamed-----> vegetables (sliced carrots, broccoli,cauliflower, zucchini, yellow squash (seeds removed), snap peas, snowpeas, red bell pepper--you name the vegetable--you can put it in there)For special effect, I cut each slice of carrot and zucchini into flower


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shapes. It makes a stunning presentation. I serve this as an appetizer ina large scallop shell.

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Inside Out Ravioli



1 pound lean ground beefsalt & pepper to taste

1 md onion -- chopped6 ounce mastoccioli pasta3 cloves garlic

10 ounce spinach; frozen -- cooked1 tablespoon salad oil -- (opt)1 cup american cheese -- grated

16 ounce tomato sauce1/2 cup soft bread crumbs

6 ounce tomato paste2 eggs -- well beaten1 tablespoon dried parsley

1/4 cup salad oil1/2 teaspoon oregano1/4 cup parmesan cheese -- grated

Brown meat, onion and garlic in oil (oil is optional for use if meat isextra-lean). Drain excess grease. Add tomato sauce and paste (diluted with3 cans of water), dried parsley, oregano, salt and pepper. Simmer for 10min. Cook the mostaccioli as directed on package. Drain and rinse withcold water. Put back into pan in which it was cooked. Add cooked spinach,american cheese, bread crumbs, eggs, oil and parmesan cheese. Spread

mixture in a 9x13" greased baking dish. Top with meat mixture. Sprinklemore grated parmesan cheese on top. Bake at 350:F for 30 minutes.


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Judy's Spaghetti Sauce



56 ounce italian peeled tomatoessalt & pepper

16 ounce tomato sauce3/4 cup red wine

12 ounce tomato paste1 pound sausage -- ( sweet and/or hot1 lg onion -- chopped

meatballs2 cup garlic -- minced1 pound ground beef

oregano -- (to taste)2 lg eggs

rosemary -- (optional)1/2 cup parmesan cheese -- grated

parsley -- (to taste)1 cup italian bread crumbs

Put tomatoes through food mill. Simmer onion and garlic in oil untiltranslucent. Add cut up sausage. Cook until brown, stirring often.Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with alittle water to pick up any residue. Bring slowly to a soft boil. Add bayleaves, basil, oregano, rosemary, parsley, salt pepper and wine. Simmer.

To make meatballs: mix ground beef with eggs. Mixture should be quitewet. Add cheese and bread crumbs. Form into meatballs. (If you moistenyour hands with water prior to rolling between palms, it's much easier!)Bake at 350 F. on cookie sheet for 20 minutes. Drain. Add to sauce andheat through.

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Lasagna Bolognese

Recipe By :


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8 cooked lasagna noodlescrumbled

1 1/2 cup (6 oz.) shredded1 cup thinly sliced green onions

mozzarella cheese2 cup finely chopped fennel bulb

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. AddGarlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & BlackPepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, StirringConstantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir WellAnd Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt;Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook AnAdditional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture OverBottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom MixtureOver Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up JellyrollFashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in TheTomato Mixture in Baking Dish. Spoon Remaining 1 1/2 C. Tomato MixtureOver The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake AnAdditional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205,Calcium 142)

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Lasagne



1 pound lasagne noodles1 tablespoon parsley

1 1/2 pound ground beef1 dash cinnamon2 pound ricotta cheese1 dash nutmeg2 cup mozzarella cheese -- grated

1/2 cup parmesan cheese -- grated3 eggs1 quart spaghetti sauce

Cook lasagne as directed. Brown meat and chill. Mix ricotta, parsley,nutmeg, cinnamon and eggs. Alternate in baking pan; first, layer of sauce.


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Then a layer of cooked lasagne. Spread ricotta, sprinkle with some of themeat and mozzarella cheese. Repeat layers until all the lasagne is used.Make sure top layer is lasagne. Top with remaining sauce and sprinkle withparmesan cheese. Bake at 375:F for 30 minutes.

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Lasagne Rolls



-----sauce-----4 teaspoon olive oil1 teaspoon dried basil -- 1/2 t. marjoram2 md onions chopped

1/2 teaspoon pepper -- 1/4 t. rosemary2 md garlic cloves minced

1/2 cup dry white wine1 md red pepper chopped1 can tomatoes undrained (1 lb)1 md carrot minced2 tablespoon tomato paste

-----filling-----1 tablespoon olive oil

1/8 teaspoon rosemary1/2 pound mushrooms coarsely chopped1/8 teaspoon mace

1 lg leek coarsely chopped1/8 teaspoon pepper

1 md shallot coarsely chopped8 tablespoon parmesan cheese1 md garlic clove minced

6 lasagne noodles (ruffled1/4 teaspoon marjoramedges)

1/4 teaspoon grated lemon peel

Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions,Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook UntilVegetables Are Tender, Stirring Frequently. Add Wine & Boil Until AlmostAll Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large PiecesWith Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens


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Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day AheadAnd Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. AddMushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace &Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer UntilReduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T.Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. CookNoodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water &Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square BakingPan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling OnNoodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly RollFashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles,Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min.Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. SprinleWith Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5Min.

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Linguine Alle Vongole



3 hard-shell clams -- small in1/2 pound linguine or spaghetti

salted water2 tablespoon butter or margarine2 tablespoon olive oil1 sm onion -- finely chopped3 cup garlic -- minced or pressed

1/2 cup dry white winesalt and pepper

1/2 cup parsley -- chopped fresh

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer justuntil clams pop open (5 to 10 minutes). When cool enough to handle, removeclams from shells and set aside (save a few clams in shells for garnish,if you wish). Strain clam broth through a piece of dampened muslin toremove grit; reserve broth. Cook linguine in a large kettle of boilingsalted water according to package directions until al dente; drain well.While linguine cooks, place butter and oil in a wide frying pan overmedium heat. When butter is melted, add onion and cook, stirring often,until soft. Mix in garlic, wine, and strained clam broth. Bring to a


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boil, stirring occasionally, and cook until liquid is reduced by abouthalf. Add clams, season with salt and pepper to taste, and stir inparsley. Arrange linguine on a warm serving platter. Spoon hot sauceover linguine. Garnish with reserved clams in shells, if you wish.

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Linguine Gamberini (Garlic Shrimp Sauce)



1 pound shrimp; peeled -- deveined1/2 cup dry marsala

3 cloves garlic -- finely minced1 cup chicken broth1 onion -- finely chopped

1/2 cup italian parsley -- minced3 tablespoon olive oil

salt and pepper2 tablespoon flour1 pound linguine

Heat olive oil in a large skillet. Add garlic and stir for 30 seconds.Add onion and cook until transparent, stirring occasionally. Add flour andstir until well mixed. Whisk in the broth, wine and parsley. Bring to aboil and cook for a couple of minutes, stirring constantly. Lower heat tomedium and add shrimp; cook until shrimp are just pink and done. Serveover pasta, cooked according to package direction.

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Linguine W/Mushrooms & Garlic

Recipe By :Serving Size : 4 Preparation Time :0:00


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Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 pound linguine -- cooked al dente1 pound mushrooms -- thinly sliced4 cup garlic -- sliced thin4 tablespoon butter3 tablespoon olive oil

salt & pepper

Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Addmushrooms & saute until they are beginning to dry out a bit. Add theremaining butter and oil and allow to melt. Season w/salt and pepper andtoss with cooked, drained linguine to thoroughly incorporate ingredients.Taste, adjust seasoning & enjoy! FROM: SUSAN AARONSON (PSTT79C)

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Linguine With Mushroom And Garlic Cream Sauce



3 tablespoon butter8 ounce mushrooms -- sliced3 md garlic cloves -- minced

1/2 teaspoon dried rosemary -- crumbledfreshly ground pepper

1/2 cup whipping creamsalt

4 ounce dried linguine2 ounce bel paese cheese -- cut

into small cubes

chopped fresh parsley

Melt butter in heavy large skillet over medium-low heat. Add mushrooms,garlic, rosemary and generous amount of pepper. Cook until mushroomsexude their juices, stirring occasionally, about 5 minutes. Add cream andsimmer until sauce thickens slightly, about 3 minutes. Season with salt.Meanwhile, cook pasta in large pot of boiling salted water. Drain well.Add pasta and cheese to sauce and stir until cheese melts. Sprinkle withparsley and serve.


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Linguine With White Clam Sauce #2



2 can (6 1/2 oz. ) minced clams1/2 teaspoon garlic powder

undrained1/8 teaspoon pepper1/2 cup chopped onion

4 cup hot cooked linguine2 tablespoon fresh minced parsley2 tablespoon grated parmesan

Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick SkilletWith Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion;Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & SimmerUncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. CookUntil Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl.Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4,Chol. 26)

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Lite Lasagna




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1/2 cup spinach; raw, fresh -- minced4 lasagna noodles -- cooked2 scallions -- finely minced

1/2 cup part-skim ricotta1/2 cup tomato sauce1/2 cup broccoli -- finely chopped &

4 teaspoon part-skim mozzarellablanched

Preheat oven to 375. Pat the noodles dry, then lay them out on thecounter. In a medium bowl fold together the riccota, broccoli, spinachand scallions. Divide this mixture evenly between the noodles, spreadingit out with the back of a spoon. Roll up the noodles as you would a jellyroll, then set them in a baking dish that's been sprayed with nonstickvegetable spray. Pour on the tomato sauce, sprinkle on the cheese, andbake until cooked through and the cheese has melted, about 20 minutes.Serve warm.

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Macaroni With Ham And Asparagus



1/2 pound ham diced1 cup heavy cream2 cup asparagus tips and stems

salt and pepper to tastesteamed (1" pieces -- tender

1 pound macaroni cooked according toonly)(fresh only)directions

1/4 cup buttergrated cheese (parmigiana)2 med onions chopped

Saute onions in butter until pale in color. Add asparagus and ham andsaute for 2 min. Keep heat low and add heavy cream. After 30 seconds turnOFF heat.(don`t get the cream too hot or it will separate). Pour over hotcooked pasta and toss with cheese. Serve with extra cheese on the side.


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Manicotti (Mamma Leone's)



3 cup sifted all-purpose flour4 eggs4 1/2 teaspoon cold water1 pinch salt1 tablespoon olive oil3 cup meat sauce

1/4 cup freshly grated parmesancheese-----stuffing for manicotti-----

3/4 cup ricotta cheese3/4 pound mozarella cheese -- diced

3 eggs -- lightly beaten2 tablespoon butter2 tablespoon freshly grated parmesan

cheese1/2 teaspoon salt

1 pinch black pepperpl ce flour on a pastry boardanwe l in

the center. Break the eggs into the well and add the water, a little at atime, and the salt. Knead for about 10 minutes. Let stand, covered, forabout 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cutinto rectangles 4 inches wide by 6 inches long. Place between pieces ofwaxed paper. You should have about 12 pieces. Cook, half at a time, in 4quarts salted boiling water with olive oul added. Cook for 5 minutes.Drain and place between 2 towels. Divide stuffing into 12 parts. Place amound of stuffing on each dough rectangle about 1/3 inch from a long edge.

Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough overtwice. Spread a thin layer of the meat sauce on the bottom of a bakingpan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest

of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese overeach of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20minutes. Drain the ricotta cheese. Combine all of the ingredients and mixwell.


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Marinara Sauce



1 28 ounce can italian tomatoescrushed (by your hands)

1/4 cup olive oil1/2 cup red wine

1 lg onion chopped1 teaspoon dried sweet basil3 cloves garli minced

1/2 teaspoon dried oregano2 tablespoon tomato paste

1/2 cup water28 ounce tomato puree

salt and pepper to taste

Saute garlic and onion in oil til lightly browned.( add garlic lastminute) Add all other ingredients and simmer 2 hours stirring often toprevent sticking.

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Mary Callahan's Italian Rigatoni Part 1


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 meaty pork ribs or otherpork2 pound italian sausage2 large onions -- chopped1 garlic clove -- chopped

water to cover ingredients

Place all ingredients in a pan & cover with the water. Bring to a boil andlower to a simmer for approximately 1 1/2-2 hours. Discard small bones.The original recipe calls for ribs, but I'm afraid of the bones, so I


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substitute about 3/4 pound of boneless pork. Any type will do fine. Whilethis is cooking, start the meatballs

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Mary Callahan's Rigatoni Part 2



3 1/2 pound ground chuck1 large onion -- diced finely8 ounce bread crumbs3 garlic cloves -- chopped finely6 eggs1 tablespoon garlic powder2 tablespoon onion powder3 tablespoon parsley -- heaping

1/2 cup romano cheese1 tablespoon salt2 teaspoon pepper

vegetable oil

Combine first four ingredients in a large bowl. Add remainingingredients, except oil and mix well. Add 1" of oil to a large skilletand heat on medium high. Shape meatballs and fry in the oil until browned.Remove from skillet and place on paper towels to drain excess oil.

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Mary Callahan's Rigatoni Part 3


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1/3 cup vegetable oil5 med.cans tomato paste

20 cans water2 tablespoon dried parsley1 teaspoon pepper2 tablespoon garlic powder2 tablespoon onion powder2 tablespoon dried oregano1 tablespoon dried basil

Place the oil in a very large pot and heat on medium. Add the tomatopaste, and measure 4 cans of water for each can of paste. Add remainingingredients. Then add meatballs, pork & liquid from the pork. Bring to aboil and simmer approximately 3 hours. Adjust salt. It isn't in theoriginal recipe, but I also add 1 cup or dry red wine. Serve overRigatoni or any other pasta.

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Meat Sauce Bolognese



6 bacon slices1/4 pound chicken livers -- diced

1 medium onion -- chopped1/4 teaspoon nutmeg

1/2 cup chopped celery1 bay leaf1/2 cup chopped carrot

1 tablespoon vinegar6 tablespoon butter or margerine8 ounce tomato sauce1 pound ground beef -- round1 cup beef boullion1 teaspoon salt1 cup sliced fresh mushrooms

1/2 teaspoon oregano


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1/2 cup dry white wine

Saute bacon in skillet; drain off all but 2 T fat. Add onion, celery,carrot and cook until tender. Add 2 T butter and the chicken livers. Brownlightly; add ground beef round. Cook 10-15 minutes, or until well browned.Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce andboullion. Cover and simmer 1/2 hour. Saute mushrooms in remaining 4 Tbutter. Add to meat sauce, along with wine. Remove bay leaf. Simmer 1/2hour longer.

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Mock Ravioli



-----meat mixture-----1 lg garlic clove -- minced1 can tomato paste2 md onions -- finely chopped

3/4 teaspoon rosemary1 cup water

3/4 teaspoon oregano2 pound beef ground1 cup parmesan cheese -- divided1 can tomato sauce1 cup parsley; chopped -- divided

-----spinach layer-----1 cup vegetable oil1 teaspoon garlic salt4 package spinach; frozen -- chopped1 teaspoon ground sage

6 eggs -- well beaten1 pound butterfly macaroni2 cup bread crumbs soft

Saute onions, minced garlic and meat. Add 1/3 cup parsley and 1/3 cupparmesan cheese and remaining meat mixture ingredients and simmer. Forspinach layer combine oil, 1/3 cup parsley, spinach, bread crumbs, 1/3 cupparmesan cheese, eggs and 1 tsp garlic salt and 1 tsp ground sage. Cookpasta and drain well. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheeseover pasta and mix well. Butter a large baking dish. Cover the bottom witha layer of pasta, then a layer of the spinach mix, then a layer of meat.


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Mushroom Pasta



1 1/2 pound assorted trimmed mushrooms1/4 cup sherry or madeira

2 tablespoon unsalted butter1/2 cup whipping cream

1 tablespoon finely minced garlic12 ounce fresh pasta or 8 ounces drie

1 tablespoon finely minced shallots or ongrated cheese

1/2 teaspoon salt

Here is a pasta recipe from the LA TIMES; 11/29/91 issue. The recipe is byMichael Roberts. Wipe mushrooms if necessary to remove any sand or dirt.Slice chanterelles and cultivated mushrooms, trim and discard stems ofshitake mushrooms, trim and discard root tips of oyster mushrooms. Bring 4quarts of cold, salted water to boil over high heat on stove. Melt butterin large skillet over medium heat and add mushrooms, garlic, shallots andsalt. Cook, stirring, 15 minutes. Add Sherry, increase heat to high andcook 2 minutes. Add whipping cream and cook until liquid reduces tosauce-like consistency and is thick enough to coat spoon. Remove from heatand keep in warm place until pasta is finished cooking. Add pasta toboiling water, cook until desired doneness, drain and toss with mushrooms.Place on serving platter or in large serving bowl and serve immediately.Serve with grated cheese. Makes 4 servings. Now, tell me, how could thisnot be good? I hope anyone who makes it enjoys it in good health.Sincerererely, Punky

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Mushrooms & Peas For Pasta Or Rice



3 tablespoon butter1/4 cup white wine

10 ounce fresh mushrooms sliced1/2 pint heavy cream (room temp)

evenly(try an egg slicer)1 pint half and half (room temp)5 ounce frozen baby peas

1/2 cup grated parmigiana cheese1/4 cup olive oil

pasta or rice

Melt butter in olive oil. Sautee mushrooms and peas about 5 minute. Addwine and simmer 5 minutes. Turn off heat. Add cream and half and half andmix well. (never cook cream or half and half on high heat- it willseparate) Cook pasta or rice according to directions and drain well butkeep hot. Mix with sauce and toss with 1/2 th cheese. Serve hot with extracheese on the side.

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Neopolitan Spaghetti Sauce



2 onions -- sliced thin

1 can tomato paste -- italian2 garlic cloves -- mashed4 chili peppers

1/2 cup olive oil1 teaspoon salt1 1/2 pound ground beef

1/4 teaspoon pepper2 1/2 cup tomato juice1 teaspoon sugar1 1/2 cup tomato puree

12 green olives; stuffed -- slic


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Brown onions and garlic in oil. Add meat and brown slowly. Heat tomatojuice, puree and paste in a deep kettle; add meat mixture, chili peppers;salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick. Remove chilipeppers and add olives. Simmer 10 minute longer. Serve with spaghetti,topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti.

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Nothing For Dinner



-----philly.inquirer-----1 pound linquine

1/2 cup oil cured black olives1/4 cup olive oil

pitted -- chopped4 cloves garlic -- minced

salt to taste2 cans chopped clams -- drained

hot red pepper flakes1 6 ounce jar -- marinated artichoke

to taste1/4 cup fresh ground locatelli cheese

Cook linquine in boiling water until al dente.... While pasta cooks,makesauce.Heat olive oil in skillet.When oil is hot,add minced garlic.Sautegarlic 1 minute.Add drained clams ( save the juice for soup ).Drain andchop artichoke hearts in big chunks;add to clam mixture with olives.Ifdesired,add the marinade from the artichokes as well... Allow tosimmer,uncovered,until pasta is done.Drain pasta and toss withsauce,adding salt and red pepper flakes to taste.Sprinkle freshly gratedcheese over each serving..Makes 4 servings...

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Orzo/Fresh Tomato Sauce



4 cup water1/2 pound ripe tomatoes,peeled -- 1/2"cub

1 salt to taste1 fresh ground pepper to taste

3/4 cup orzo1/4 teaspoon red pepper flakes

2 tablespoon olive oil2 tablespoon fresh basil,shred -- loose pack1 teaspoon garlic -- finely minced

Bring water to a boil in a saucepan and add salt to taste.Add orzo andcook,stirring briefly,10 minutes or until tender.Do not over cook.Drain.Meanwhile,heat oil in a sauce pan and add garlic.Cook stirring.Do notbrown.Add tomatoes and sprinkle with salt,pepper and pepper flakes.Stirand bring to a boil.Add orzo and basil.Stir to blend,and serve.Makes 4servings...

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Pasta & Sausage Oregano



-------- ------------ --------------------------------1 pound rigatoni2 cup heavy cream2 tablespoon oregano

1/4 cup white wine1 pound hot bulk sausage -- -or- sweet1 garlic clove -- minced

sausage can be used2 tablespoon oil

1/4 cup parmesan cheese


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In a pot, cook past al dente. In a large sauce pan, add oil, garlic andsausage broken up with a fork while cooking for about 5 minutes. Add wineand oregano and cook for 5 minutes more. Add cream and parmesan cheese andcook until the sauce boils. Add salt and pepper to taste. Pour over cookedpasta and toss to coat.

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Pasta & Vegetables



1 cup part skim milk ricotta2 cup broccoli florets

1/2 cup grated mozzarella1 cup minced onions

1/2 cup grated romano cheese3 md carrots sliced3 egg whites (optional)2 celery stalks sliced

1/2 teaspoon dried thyme1/2 pound spaghetti1/2 teaspoon dried oregano

1 tablespoon vegetable oil1/8 teaspoon garlic powder

1 cup diced fresh tomatoessalt & pepper

1/2 cup chopped fresh parsley

Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepperin Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery UntilBroccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot OfBoiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite,About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. AddCheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in CenterOf Pasta. Garnish Edges With Parsley.

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Pasta And Oregano



1 pound rigatoni2 cup cream-heavy2 tablespoon oregano

1/4 cup white wine1 pound sausage-hot or sweet1 cup garlic-minced

1/4 cup parmesan cheese2 tablespoon oil

IN A POT COOK PASTA TO YOUR LIKING.REMOVE CASING FROM SAUSAGE. IN A LARGESAUCE PAN, ADD OIL, GARLIC, AND SAUSAGE BROKEN UP WITH A FORK WHILECOOKING FOR ABOUT 5 MIN. ADD WINE AND OREGANO, AND COOK FOR 5 MIN. MORE.THEN ADD CREAM AND PARMESAN CHEESE AND COOK UNTIL SAUCE BOILS.ADD SALT ANDPEPPER TO TASTE. POUR OVER COOKED PASTA TOSS TO COAT SERVE. GOOD LUCK JOHNIN N.J.

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Pasta E Fagiolle



-------- ------------ --------------------------------2 tablespoon chopped onion1 pound pea or pinto beans

1/4 cup olive oil3 cup beef broth3 tablespoon chopped carrots

pepper3 tablespoon chopped celery6 ounce small tubular macaroni2 small pork chops2 tablespoon parmesan cheese


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Saute onions; add celery, carrots, and pork. Add tomatoes and cook for20minutes. Add precooked beans and cook for 5 minutes, then add broth andbring to a boil. To thicken, scoop out 1/2 of the beans and put in a foodprocessor. Adjust liquid and macaroni. Cook until ready and add cheese atlast minute. FROM: ARTHUR MOORE

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Pasta Fontina



alyce mantia krbs41a1/4 pound asiago cheese -- grated

1 cup unsalted butter1/4 cup minced fresh parsley1/2 pound fontina cheese -- grated

1 pound fresh linguine

While you are cooking the pasta, melt butter in a large skillet and cook,stirring, until it just turns brown. Meanwhile, toss the cheeses together(if you can't find Asiago, use Romano or Parmesan, not quite the same butstill good). Drain pasta, place in a large warmed pasta bowl. Sprinklewith cheeses, drizzle with browned butter and toss well. Serve at oncewith parsley sprinkled over the top. Rich, but YUMMY!

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Pasta Napolitana


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1 bunch scallions -- trimmedromano cheesewhite only.

When the water is boiling,core the tomatoes and slash a little X on theblossom end.Plunge fruit into boiling water 20 to 25 seconds,then removewith slotted spoon.At this point,add pasta to the boiling water.Cool andpeel the tomato under cold running water.Cut into thickishwedges.Reserve... In a large saute or frying pan,heat the oil over highheat.When sizzling hot,add the zucchini and summer squash andcook,stirring and tossing until vegetables brown 4 to 6 minutes.Add thescallions,onion and garlic.Reduce heat and cook,stirring often,another 2to 3 minutes.Add the mushrooms,reserved tomatoes,basil,salt,pepper andcayenne;bring mixture to a boil and immediately cover pan tightly andsimmer 2 to 3 minutes... Remove lid and adjust seasonings to taste.Spoonsauce over drained hot pasta and add the freshly grated cheese.Makes 4entree or 6 appetizer servings........

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Pasta Primavera



1 cup nonfat dry milk1/2 cup sliced mushrooms1/2 teaspoon basil -- 1 clove garlic1/4 cup chopped onions1/4 teaspoon salt -- dash of pepper1/4 cup frozen peas1/4 cup grated parmesan

1 ounce fat free ham -- julienned

1/2 cup diced zucchini1 tablespoon sliced pimentos1/2 cup broccoli flowerettes

1 cup uncooked pasta twists

In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch&Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover.Cook Pasta According To Package Directions. in Skillet, Saute Garlic,Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas,Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately.


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Pasta Salad With Artichokes And Sprouts



1 cup raw sm shaped pasta3/4 pound marinated artichoke hearts3/4 cup firmly packed alfalfa sprout

1 sm green pepper finely chop1 md carrot -- coarsely chopped

1/2 cup sliced/chopped black olives1/4 cup red wine vinegar -- more/less1/2 teaspoon dried basil1/2 teaspoon dried summer savory

Cook the pasta al dente, then rinse it with cool water. Drain the pastawell and put it in a mixing bowl.

Chop the artichokes into bite-sized pieces and add them to the pasta.Add the alfalfa sprouts, separating the strands as much as possible with afork, and the remaining ingredients. Mix well and allow to stand for 1 to2 hours either at room temperature or refrigerated before serving.

Variation: To serve as a main dish salad, garnish with hard-boiled eggsor add some diced mozzarella cheese.

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Pasta Sauce, Olivia


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1 6 ounce jar artichoke heartssalt and pepper

1/8 cup olive oil1 pinch cayenne pepper

1/2 cup onion -- chopped1 14 ounce can tamatoes -- with juice

20 milliliter garlic -- crushedmushrooms -- sliced

1/2 teaspoon oreganoblack olives -- sliced

1/2 teaspoon basilparmesean cheese -- grated

Heat olive oil in large sauce pan. Add onion, garlic, seasonings andartichoke marinade. Saute on medium low heat for about 10 minutes. Addtomatoes and simmer for 30 minutes. Add mushrooms, artichoke hearts,olives and parmesean cheese and simmer for about 5 minutes. Serve overpasta.

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Pasta W/ Goat Cheese & Asparagus



1 1/2 pound asparagus -- fresh2 tablespoon chives -- chopped

1 pound fettuccinepepper -- freshly ground1/4 pound goat cheese

2 tablespoon butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creatinglengths of 1/4 inch. 2. In a kettle bring 3 quarts of water to a boil. Addthe fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook thepasta should be al dente. Reserve 1/4 cup of the cooking water and drainthe pasta. 3. Melt the butter in the kettle and add the asparagus. Sautefor about 1 minute and add the fettuccine, goat cheese, chives and the


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pepper. Pour in the reserved water. Toss well and serve.

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Pasta W/Broccoli And Garlic



1 lg bunch broccoli -- trimmedand cut into flowerettes

1/2 cup extra virgin olive oil1/2 cup (1 stick) unsalted butter

6 lg garlic cloves -- slicedpaper thin

2 teaspoon crushed red pepper flakes1 pound large shell macaroni

cooked

Cook broccoli to desired tenderness in lightly salted boiling water.RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water frombroccoli and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slicesand stir until lightly and evenly browned. (At this point, you can removeand dicard the garlic, but I always leave it in!) Add the butter, stirringuntil melted. Add red pepper flakes and simmer 3 minutes. Add thereserved broccoli water and simmer another minute. Turn off heat and stirin broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Tossto coat and serve with freshly grated Parmesan cheese and black pepper.YUM.

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Pasta With Anchovy And Clam Sauce



3 anchovies -- salted whole or1/4 cup parsley -- finely chopped pre

2 cherrystone clams -- in the s1/2 teaspoon rosemary -- chopped1/4 cup olive oil1/2 cup dry white wine

3 tablespoon butterfreshly ground pepper to tas

3 cup garlic -- minced1 pound linguine ; other pasta -- coo2 shallots -- finely chopped

If salted whole anchovies are used, wash them in cold running water toremove most of the external salt and any tiny scales that may be present.Use the fingers to pull the fillets from the bone. Discard the bones. Setthe fillets aside. Open the clams or have them opened and reserve boththe clams and 1 cup of clam juice. Finely chop the clams and set aside.Heat the oil and butter in a skillet. Add the garlic and shallots and cookuntil light brown. Add the anchovies and stir until they dissolve. Addthe parsley, rosemary, reserved clam juice and white wine and bring to aboil. Add pepper and a tiny bit of salt and simmer 15 minutes. Add thechopped clams and cook 5 minutes. Serve piping hot over the freshly cookedpasta. Serve red pepper flakes on the side, if desired, but no cheese.Rita in Scottsdale 09/28 11:04 pm FROM: RITA TAULE (BTVC62A)

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Pasta With Broccoli



1 g granaroli xbrg76a


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1 md onion chopped1 mm :mk vmxv03a

1/2 cup white wine or chicken broth1 md head fresh broccoli

salt & fresh grnd pepper3 tablespoon butter

to taste1/4 cup olive oli

12 ounce pasta cooked4 cloves garlic minced or 4

grated cheese for topping1 tb ready chopped garlic

Wash and cut broccoli into bite size pieces. Cook in salted water untilcrisp. Drain well and set aside. In a pan, melt butter in olive oil.Sautee onion until translucent. Add garlic and simmer for 1 minute. Addbroccoli, and wine or broth and simmer 3 minutes. Add salt and pepper. Ina large bowl mix drained pasta with broccoli mixture. Toss well. Serveimmediately with grated cheese for topping.

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Pasta With Scallops/Vegetables



10 ounce fresh white or spinach fettu1/4 cup dry white wine

2 cup broccoli florets1/2 cup chicken broth or clam juice

1 tablespoon olive oil1/4 teaspoon nutmeg

2 cloves garlic -- crushed1/4 teaspoon white pepper1 red or yellow pepper -- cored

1/4 teaspoon saltseeded and diced

1 teaspoon cornstarch4 ounce mushrooms -- sliced2 teaspoon lemon juice

3/4 pound bay or sea scallops

Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a


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boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if usingdried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutesmore.)Drain and toss. Heat oil in large,nonstick skillet over mediumheat.Saute garlic one minute,until fragrant.Add peppers andmushrooms.Cook,stirring constantly for 3 to 4 minutes,or until peppersbegin to soften.Stir in scallops with any accumulated juice.Cook justuntil scallops begin to go opaque.Stir in white wine and broth.Addnutmeg,white pepper,and salt.Bring liquid to a simmer and cook 2 to 4minutes more depending on size of scallops. In a small dish blendcornstarch and lemon juice to a smooth paste and stir into scallopmixture.Cook just until sauce thickens slightly.Turn warm pasta intoserving bowl.Add scallop mixture and toss to coat pasta.If dersiredsprinkle with Parmesan cheese.Serve warm.Makes 4 servings.

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Pasta With White Truffles, Olive Oil, Parmesan, And Basil



1 cup dark green extra virginsaltolive oilfreshly ground white

3 tablespoon dark green extra virginpepperolive oil

1/4 cup freshly grated reggiano1 angel hair pasta for 6

parmesan cheese2 ounce fresh white truffles2 tablespoon julienne of fresh basil

In a large pot, bring 8 quarts of lightly salted water to a boil; add the3 tablespoons of olive oil. Add the pasta to the boiling water and cookuntil al dente, no morethan two minutes; drain well.

Toss the pasta with the cup ofolive oil, half the basil, and salt andpepper to taste. Mound the pasta in the middle of each of 6 heated largeserving plates. Sprinkle the pasta with the Parmesan Cheese. With atruffle shaver or swivel-bladed vegetable peeler, shave the truffle overeach serving. Garnish with the remaining basil.


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Penne In Tomato Sauce With Crabmeat



1/4 cup olive oil1 md onion -- minced3 tablespoon minced italian parsley1 can (28 ounce) plum tomatoes

chopped coarsely withjuices reserved

1/4 cup dry white wine1/2 pound lump crabmeat -- picked over

and flakedsalt and ground blackpepper

12 ounce penne (or rotini -- med.shells)

Heat olive oil in a medium skillet. Add the onions and parsley; sauteuntil onions soften, about 3 minutes. Add reserved juices from the cannedtomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoesand wine; simmer to blend flavors, about 5 minutes. Add the crabmeat;simmer until heated through, about 3 minutes. Season with 1/2 teaspoonsalt and 1/4 teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1tablespoon salt and penne; cook until just tender, about 9 minutes. Drainand return penne to soup kettle. Add sauce; toss to combine. Serveimmediately.

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Penne Pasta W/Tomatoes & Chile


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4 tablespoon crushed red chile1/2 cup sun-dried tomatoes -- cut in

slivers1 cup black olives, cured in oil

pitted and halved1/2 cup fresh basil -- chopped1/2 cup fresh italian parsley

chopped1 tablespoon grated lemon peel

30 milliliter garlic -- minced1/2 cup olive oil

2 tablespoon oil from the tomatoes2 teaspoon freshly ground black pepper

3/4 pound parmesan cheese -- grated1 pound penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at roomtemperature for a couple of hours to blend the flavors. Cook the pasta in4 quarts of boiling salted water until tender but still firm - 'al dente'.Drain. Toss the pasta with the sauce and cheese until well coated andserve.

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Penne With Smothered Scallops, Tomato, Basil


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 tomatoes - large -- ripe or2 can roma tomatoes1 pound scallops1 tablespoon garlic - chopped fine1 teaspoon salr1 pound dried penne2 tablespoon italian parsley

1/3 cup olive oil1/4 teaspoon crushed chilli pepper


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1 teaspoon lemon zest - grated1/2 cup fresh basil leaves

4 tablespoon parmesan cheese - grated

Drop tomatoes, briefly into boiling water to loosen skins and peel. Removemost seeds and chop coarsely. Slice scallops into thin rounds about1/4-inch thick and place in bowl with lemon rind. Saute garlic in oiluntil pale golden and add the tomatoes, salt and hot pepper flakes. Simmerfor 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7to 9 minutes, until barely done. Drain and immediately add to sauce. Addbasil, chopped parsley and scallops. Cover pot tightly and remove fromheat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesanand serve.

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Penne With Vodka & Tomato Cream Sauce



1 tablespoon butter1 tablespoon olive oil1 onion -- chopped1 28 ounce can italian plum tomatoes1 cup heavy cream

1/4 cup vodka1/4 teaspoon dried crushed red pepper

1 pound penne pasta1/4 cup parmesan -- freshly grated

1 tablespoon fresh chives -- minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large

saucepan over medium heat. Add onion and saute until translucent, about 5minutes. Add tomatoes and cook until almost no liquid remains in pan,stirring frequently, about 25 minutes. Add cream, vodka and red pepper andboil until thickened to sauce consistency, about 25 minutes. Season totaste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover andrefrigerate.) Cook pasta in large pot of boiling salted water until justtender but still firm to bite, stirring occasionally. Drain well. Transferto a large bowl. Bring sauce to a simmer. Pour over pasta and toss well.Sprinkle with Parmesan and chives and serve.


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3 tablespoon oil -- olive1/2 teaspoon pepper -- freshly ground

1 tablespoon parsley -- chopped1 34 ounce can tomatoes -- italian1 large garlic clove -- chopped

drained -- coarsley chopped1/2 teaspoon salt1/2 teaspoon oregano

1 small onion -- chopped1 tablespoon butter

Saute garlic and onion in oil. Add tomatoes, parsley, salt, pepper, and organo and butter, and simmer uncovered 15 to 20 minutes. Correct seasoningif necessary.

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Pork Cheese Spaghetti



1 pound pork chops1 tablespoon fat1 onion

1/2 cup celery1 cup tomato1 tablespoon soy sauce1 tablespoon worcestershire sauce

1/2 teaspoon sugar1/4 teaspoon pepper

1 1/2 teaspoon salt8 ounce spaghetti

1 cup cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb. boned and diced.Shop onion. Dice celery. Use 1 lb. can of tomatoes. Cheese to beshredded. Brown pork in the fat. Add onion and celery and cook 5 minutes.Add remaining ingredients, except spaghetti and cheese and simmer 30minutes. Cook and drain spaghetti. Combine meat mixture with spaghettiin 2 qt. casserole. Mix well and sprinkle with cheese. Bake in moderateoven (350) 30 minutes.


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NOTES : Use end cut pork chops. Meat should total 1 lb. boned and diced.Shop onion. Dice celery. Use 1 lb. can of tomatoes. Cheese to beshredded. Brown pork in the fat. Add onion and celery and cook 5minutes. Add remaining ingredients, except spaghetti and cheeseand simmer 30 minutes. Cook and drain spaghetti. Combine meatmixture with spaghetti in 2 qt. casserole. Mix well and sprinklewith cheese. Bake in moderate oven (350) 30 minutes.


Quick Spaghetti With Meat Sauce



1 pound raw ground turkey1/4 teaspoon garlic powder

3 tablespoon minced onion1 can (6 oz.) tomato paste1 cup water

2 tablespoon grated parmesan1 1/2 teaspoon italian seasoning2 cup hot cooked spaghetti

1/8 teaspoon salt

Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble.Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt,Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & SimmerUncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve OverSpaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C.


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Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.)

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Ravioli With Broccoli Sauce



1/4 cup olive oil4 garlic cloves -- chopped

salt and pepper to taste1/4 cup dried red pepper flakes

1 cup heavy cream1 1/2 pound broccoli

3/4 cup grated parmesan cheese *15 ounce frozen ricotta ravioli

* Substitute Romano Cheese if desired Heat oil in medium saucepan. Addgarlic, salt, pepper and red pepper. Saute until garlic is lightlybrowned, 5-7 mins. Add cream; cook 20 min. to thicken, stirringoccasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place inseparate pan, cover with water and cook until tender, drain and set aside.Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed,drain. Add broccoli to sauce and pour over ravioli.

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Rigatoni A La Vodka

Recipe By :Serving Size : 4 Preparation Time :0:00


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Rigatoni W Three Cheeses



3 tablespoon salt1/2 cup shredded mozzarella

1 pound rigatoni1 cup heavy cream3 1/2 tablespoon melted sweet butter

1/2 cup grated parmigiano cheese1/2 cup shredded swiss cheese1/2 teaspoon nutmeg1/2 cup shredded fontina

Preheat oven to 375 degrees. In lots of boiling water, add the salt andrigatoni. Cook until super al dante as they are going into the oven.Drain and rinse in cold water. In a large bowl, mix the butter into thepasta until it is well coated. Add the three cheeses and the cream.Toss well and add 1/2 the parmigiano while tossing. Place in abuttered casserole and sprinkle the remaining parmigiano on top.Sprinkle the nutmeg over everything and bake for 15 to 20 minutes.When the top of the pasta has turned golden brown, it is done.

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Sausage In Cream Sauce


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1 pound sweet italian sausage meat1 teaspoon basil1 cup onion -- finely minced1 teaspoon sage2 teaspoon garlic -- finely minced1 teaspoon tarragon3 tablespoon butter1 teaspoon oregano3 tablespoon olive oil1 pint heavy cream1 teaspoon thyme

hot pasta of your choice

Heat a very large skillet, melt butter and oil and saute onion and garlicuntil translucent. Add sausage meat and spices to the onion mixture andcook on moderate heat for 10 to 15 minutes, or until the sausage iscompletely cooked. Add the cream and reduce by one-third. This should takeabout 5 minutes on moderate heat. Stir very frequently to insure itdoesn't stick or burn. Taste, adjust seasoning with salt an

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