Creamy Penne Pasta
Posted on October 27, 2007
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese
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Linguine with Clam Sauce
Posted on October 27, 2007
12 oz Linguine pasta
2 tb Olive oil
1 lg Clove garlic,minced
1 sm Onion, finely chopped
1 10 oz can minced clams
1/4 c Chopped parsley
1 tb Lemon juice
1 ds Hot pepper sauce
Grated Parmesan cheese to taste
Cook linguine according to package directions, making sure that it is not overcooked. While pasta cooks, heat oil in a skillet. Saute garlic and onions until soft but not browned. Add clams with liquid, parsley, lemon juice and hot pepper sauce. Heat through. Drain linguine; place on a platter and pour clam sauce over it. Sprinkle with Parmesan cheese, as desired. Yields 2 servings.
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Fettucine Alfredo
Posted on October 27, 2007
1 pound fresh linguine
1 cup heavy cream
3 tablespoons softened butter
Salt and pepper to taste
Nutmeg to taste
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Sesame Noodles with Shrimp and Peppers
Posted on October 27, 2007
1 lb. Vermicelli or Thin Spaghetti or other long pasta shape
3 tbsp. oil
4 cloves garlic, minced
30 large shrimp, shelled and deveined
2 medium bell peppers (1 red and 1 yellow), cut into strips
salt and freshly ground pepper
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Fiesta Lasagne
Posted on October 27, 2007
9 pieces Lasagne, uncooked
2 4-oz. cans diced green chilies
2 cups low-fat cottage cheese
1/2 tsp. ground cumin
1 tsp. chili powder
1 18-oz. can tomato sauce
12 oz. lean ground beef, browned and drained
1 8-oz. jar picante sauce
1 cup frozen corn, thawed
1 bunch scallions, sliced
2 cups grated low-fat sharp Cheddar cheese, 1/2 cup reserved for the top
1 cup low-fat sour cream or 1 cup plain, low-fat yogurt, reserved for the top
1/3 cup green olives
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