Cook the pasta shells in boiling salted water until 'al dente', rinse and drain well. Mix with the oil and leave to cool.
Halve the avocado, remove the stone and scoop the flesh into a blender. Add the lemon juice, garlic, sugar, salt, pepper and cream and blend together until smooth. Mix the avocado and lemon sauce with the pasta and stir in the spring onions and parsley. Sprinkle with lemon rind.
2 c pasta rings
½ c French dressing
6 tomatoes, peeled, seeded, chopped
1 c green beans, cooked, sliced
12 black olives, pitted
7.5 oz can tuna, drained and flaked
Salt and freshly ground pepper
1 small head lettuce, shredded
2 oz. can anchovies, drained
Cook pasta until al dente. Drain and mix with a little of the French dressing. When cool, turn into a bowl and mix with the tomatoes, beans, olives, tuna and salt and pepper.
Toss the salad lightly with the remaining dressing and serve on a bed of shredded lettuce garnished with the anchovies.
Place couscous in large bowl. Add water. Stir gently with fork to separate grains, being careful not to mash grains. Continue to stir, breaking up any lumps, until water is absorbed and couscous had cooled. Set aside. Combine vinegar, rinds, juices, garlic and spices in medium bowl. Gradually whisk in olive oil until well blended. Set aside. Toss together vegetables in medium bowl. Gently mix vegetables into couscous until thoroughly combined. Add dressing and mix again. Refrigerate until 30 minutes before serving. Makes 8-10 servings
3/4 lb medium shrimp, cooked, shelled and deveined
1 lb feta cheese, rinsed, patted dry and crumbled
6 green onions, finely chopped
4 tsp minced fresh oregano (or 1 1/2 tsp dried)
4 tomatoes, peeled, cored, seeded and coarsely chopped
Salt and freshly ground pepper
1 lb pasta, freshly cooked and drained
Combine all ingredients except pasta in large bowl. Let stand at room temperature for at least 1 hour. Add pasta and toss to coat well. Makes 4 servings.
6 oz small pasta shells
2 tbsp vegetable oil
2 tbsp orange juice
Small can of pineapple chunks in juice
2 tsp soy sauce
Green onions, chopped
Pinch of ground ginger
6 oz bean sprouts
2 small carrots, grated
1/2 small cucumber
Cook pasta as directed on package. Drain and run cold water through it. Whisk oil, orange juice, 2 tbsp of the pineapple juice, soy sauce and ginger together. Add to pasta and toss well. Boil sprouts for 5 minutes and drain. Cool. Stir sprouts, grated carrot, cucumber (cut in chunks with peel on) and pineapple into pasta. Garnish with green onions. Serve with cold chicken.
3 c chopped tomatoes (1 1/2 lb)
1/2 c chopped fresh basil
2 tbsp fine chopped red onion
1 clove garlic, fine chop
1 c whole milk ricotta
1/4 c olive oil
1/4 tsp salt
1/8 tsp pepper
1 lb pasta such as ziti
All ingredients should be at room temp. Combine tomatoes garlic in large serving bowl. Stir in ricotta cheese, oil, salt & pepper. Set aside. Cook pasta and drain. Immediately, while pasta is still very hot, toss with sauce and serve at once. Serves 4 as main, 8 as a first course
2 cloves garlic
2 c packed fresh flat leaf Italian parsley
1/3 c pine nuts
3 tbsp parmesan cheese
1/2 tsp salt
1/2 c olive oil
1 lb pasta such as shells or fettuccine
1 can solid white tuna packed in water, drained & flaked
All ingredients should be at room temp. Chop garlic in food processor until finely chopped. Add parsley & process until finely chopped. Add nuts, cheese and salt. With motor running, add oil in thin stream and process until well mixed. Turn pesto into large serving bowl. Pesto can be stored in airtight container in fridge for 2-3 days, but return to room temp before tossing with pasta. Cook pasta and drain well. Immediately, while pasta is still very hot, toss with sauce. Garnish with tuna and serve at once. Serves 4 main, 8 first course
In a heavy skillet, sauté garlic and shallots in olive oil until golden. Turn heat to medium and add a pinch of salt and the mushrooms. Sauté mushrooms 4-5 minutes, stirring occasionally and adding additional oil if needed. Stir in wine and simmer until evaporated - approximately 3 minutes. Add scallops, hot pepper, roasted red peppers, spinach and basil. Stir constantly over medium-high heat until scallops are cooked, about 4 minutes. Immediately toss with drained pasta. Garnish with sprigs of fresh basil and roasted pine nuts.
All ingredients should be at room temperature. Combine artichokes, red peppers, parsley, tomatoes, olives, garlic, oil, vinegar and pepper in large serving bowl. Stir to blend well. Cook pasta and drain. Immediately, while pasta is still very hot, toss with sauce in large bowl and serve at once. Serves 4 as a main course, 8 as a first course.
All the ingredients should be at room temperature. Combine all ingredients except the pasta in a large serving bowl. Stir to blend. Cook pasta in large saucepan and drain. Immediately toss the hot pasta with the sauce and serve at once. Serves 4 as a main course, 8 as a first course.
Grate zest from 1 orange and place in bowl. Whisk in peanut butter, fish sauce, vinegar, brown sugar and sesame oil. Peel and section oranges over a bowl to catch the juice. Set orange sections and juice aside separately.
Cook linguine in large pot of boiling water until just tender. Drain. Rinse under cold water, then drain well and reserve.
a large wok or non-stick skillet, heat oil over high heat. Cook garlic,
gingerroot and chili pepper flakes, stirring for 30 seconds or until
fragrant. Add vegetables, cook, stirring for 1-2 minutes. Add reserved
orange juice. Cover and cook for 1-2 minutes or until vegetables are
just crisp- tender. Stir in noodles and peanut sauce. Cook until heated
through. Add orange sections, green onions and coriander. Toss gently.
Serve warm or at room temperature. Serves 4 as a main or 6 as a side
Cook spinach in the water remaining on the leaves after washing. Drain the spinach, squeeze it dry and chop. In a skillet, brown butter, add the spinach and stir over low heat for about 5 minutes. Sieve ricotta. Remove spinach from heat, add ricotta, Parmesan and some salt and pepper. Mix and set aside to cool.
Sift flour on board, make a well and break eggs into it. Add the water and knead together for about 10 minutes until dough is firm. Divide the mixture in half. Put on half in a plastic bag to keep from drying out. Roll out other half to strip about 10x20" or to fit the length of the dish in which roll will be cooked. Using spatula, spread half the spinach mix evenly over pasta. Starting from one of the short sides, roll up the pasta. Wrap in a piece of floured cheesecloth. Tie cloth at both ends and in the middle. Repeat the same process with other piece of dough.
Fill a deep oval casserole or fish poacher with salted water. When water boils, add pasta rolls and cook for 40 minutes to 1 hour. The rolls must remain immersed in water throughout cooking period; add more boiling water if necessary. Melt the 7 tbsp butter over low heat. Take one roll at a time from the water, remove cloth and slice rol into 1/2" rounds with sharp knife. Put each slice into a casserole as it is cut. After one layer is made, sprinkle it with a little melted butter and Parmesan. Add a second layer, etc., until both rolls have been used up. Stand casserole in bain-marie with boiling water. Make sure no water gets into the casserole. Cover and simmer a few minutes to let pasta absorb the flavours of butter and cheese. The dish may be kept warm for up to 30 mintues. Serve with tomato sauce. Makes 4 servings
3 c coarsely chopped vegetables - broccoli, onion, celery, carrots, mushrooms, zucchini and sweet peppers are good choices
2 tsp olive oil
1 tub low-fat cottage cheese
1 - 300 g pkg frozen spinach, thawed and water squeezed out
2 egg whites or 1 egg
1/4 c grated Parmesan cheese
1 c shredded light mozzarella
2 c bottled pasta sauce
9 cooked lasagna noodles
1 tbsp fresh basil, finely chopped (or 1 tsp dried)
Process cottage cheese, spinach, egg and half the Parmesan in a food processor. Combine mozzarella and remaining Parmesan.
Coat 9x13" pan with non-stick spray. Spread 1/3 of the pasta sauce in the bottom and top with 3 lasagna noodles lengthwise in the dish. Top with roasted vegetables and another 1/3 of the sauce. Sprinkle with basil. Top with another layer of noodles, then the cottage cheese mixture. Add one more layer of noodles, the remaining pasta sauce, and top with mozzarella misture. Bake at 350°F for 30 minutes or until hot and bubbly. Let sit 10 minutes before slicing.
tomatoes and chop. Put tomatoes in strainer over a bowl. Let drain
about 1 hour. Combine drained tomatoes, parsley, basil, lemon juice,
oil, garlic, salt and pepper in large bowl; reserve. Cook pasta and
drain. Add butter, then add half the sauce by spoonfuls, tossing
quickly. Place dollops of remaining sauce on indvidual servings and
serve. 4 main, 8 first course servings
All ingredients should be at room temperature. Combine the peppers, tomato, olives, onion, basil and parsley in a large serving bowl. Add oil, anchovies, garlic, salt and pepper. Stir until all ingredients are well combined and anchovies are dissolved.
Cook pasta in large
saucepan of lightly salted boiling water, following package directions,
until al dente, or firm to the bite. Drain. Toss with sauce in large
bowl and serve at once. 4 main, 8 first course servings
All ingredients should be at room temperature. Finely chop garlic in food processor. Add ricotta, peppers and oil. Process 1 minute or until blended. Transfer to large serving bowl and stir in parsley, Parmesan and oregano. Cook pasta and drain. While pasta is still hot, toss with sauce in large bowl. Serve at once. 4 main, 8 first course servings
All ingredients should be at room temperature. Combine all the ingredients except the pasta in a large serving bowl. Stir to blend well. Cook pasta and drain. Immediately, while the pasta is very hot, toss with the sauce and serve at once. 4 main, 8 first course servings
tagliatelle, adding 1 tbsp oil to water. Meanwhile, heat remaining oil
in saucepan and fry chopped garlic 2 minutes. Add walnut pieces and
stir 1 minute. Add this hot mixture with butter and parmesan to well
drained pasta. Season with pepper. Serve at once topped with sour
cream. Makes 4 servings
- 375 g pkg whole wheat penne rigate Toss vegetables with
oil. Season to taste with salt and pepper. Place vegetables on baking
tray and cook at 400°F for 25-30 minutes, stirring occasionally to
prevent burning. Remove and place in bowl. Cover with plastic wrap and
Cook penne according to package directions. Heat chicken stock with rosemary. Add vegetables and heat through. Toss penne rigate with the vegetable sauce and serve topped with cheese. Makes 4 servings
ingredients should be at room temperature. Combine vegetables in a
large serving bowl. Add oil, vinegar, garlic, salt and pepper. Toss.
Cover and let stand 20 minutes. Refrigerate up to 6 hours, but return
to room temperature before tossing with pasta. Cook pasta and drain,
then immediately toss with sauce and serve at once. 4 main, 8 first course servings.