Boil 3 quarts water. Add fettuccine. Stir until water boils again (about 30 seconds). Cook 10-12 minutes and drain. Mix remaining ingredients and toss with fettuccine. Serve hot as a side to poultry or as a refreshing entree. Shape

PESTO-Put pesto ingredients in processor and puree. BECHAMEL SAUCE-In olive oil, stir in flour and stir until smooth. Stir in milk, salt and pepper and cook until thick. Put pasta in bowl. Toss with Bechamel, then Pesto Sauce, then Sun-dried tomatoes and toasted breadcrumbs

SAUCE 1 cn Tomato paste; (6 ounces) 12 oz Water 2 tb Herb Mix 2 tb Margarine Mix all but minced onions in a blender on high about 2 minutes. Then add onion and blend just a few seconds. Store at room temperature to use in 3 months. TO USE MIX-Combine tomato paste, herb mix […]

Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out […]

-DRESSING – 1/4 c Cider vinegar 1 tb Grainy mustard 2 ts Dijon mustard 1 cl Garlic; minced 1/2 ts Salt 1/2 c Olive oil In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and […]

Cook spaghetti according to directions on package. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper. Drain spaghetti and immediately return to pan over very low heat. Toss spaghetti quickly with egg mixture. Add bacon and olive oil […]

Cut escarole into 1″ slices. Prepare pasta as directed on package; drain. While pasta is cooking, heat a large skillet and add oil. Add pine nuts and stir until light brown; remove from oil. Add garlic and cook until golden (dont burn). Add escarole, salt and pepper to oil. Cover and cook just until escarole […]

CHICKEN-PROSCIUTTO FILLING 1/4 lb Thinly sliced prosciutto 1 lb Chicken breast,1/2″ pieces 1 Large onion,10 oz.,chopped 1 c Chicken broth,reg strength 1/3 c Water 1 Large egg white 1/4 c Grated parmesan cheese 2 tb All-purpose flour 2 tb Chicken broth,reg strength 1/4 ts Ground nutmeg Salt to taste Pepper to taste LEAN CREAM SAUCE […]

In a skillet, saute the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. When it […]

Preheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. […]