INGREDIENTS:

1/2 tsp. each white pepper, onion powder, cayenne pepper, paprika, dried thyme, freshly ground black pepper
1 tbsp. unsalted corn oil butter
3 tbsp. defatted chicken stock
3 green onions, chopped (about 1/2 c.)
3 oz. peeled med. shrimp
3 cloves garlic, minced
1 (8 oz.) can oysters, liquid reserved and chopped
1/3 lb. spaghetti, cooked and drained (about 3 c.)

DIRECTIONS:

Mix spices in small bowl. Melt butter in large skillet. Add stock, spice mixture, onions, shrimp, and garlic. Cook over medium high heat, vigorously shaking pan in a back and forth motion until shrimp turn pink, about 1 minute.

Add oysters and their liquid. Cook, continuing to shake pan, until oysters are heated, about 1 minute. Add spaghetti; toss and cook until heated through, about 1 minute. Serve immediately. Serves 4.

INGREDIENTS:

28 oz. spaghetti sauce
1 clove garlic, minced
2 tbsp. olive oil
1 c. each chopped broccoli & shredded carrots
1 each sm. red pepper, zucchini & yellow squash, diced
1 pkg. twist or ruffle pasta, cooked & drained
1 tbsp. garlic herb cheese spread
2 tbsp. shredded Parmesan cheese
1 tbsp. chopped parsley

DIRECTIONS:

In medium saucepan thoroughly heat sauce; set aside. In large, non stick skillet, over medium heat, saute garlic in olive oil. Add vegetables. Saute, stirring frequently, about 5 minutes or until tender crisp. Toss hot pasta with garlic herb and Parmesan cheese. Spoon heated sauce over pasta, toss to coat well. Top pasta with sauteed vegetables. Sprinkle with parsley. Serves 6.

INGREDIENTS:

3 oz. olive oil
1 med. diced onion, Spanish or yellow
2 sprigs fresh thyme
2 cloves chopped garlic
8 med. ripe plum tomatoes, skinned, pitted & diced or 2 cans diced tomatoes, drained, save the juice
1 bay leaf
1 tsp. cracked red pepper
Salt
20 jumbo shrimp or 1 lb. med. shrimp, shelled & deveined
Bay leaf
2 cloves chopped garlic
zest of 1 lime
2 tbsp. olive oil
1/3 c. Sauvignon Blanc
Choice of pasta, cooked

DIRECTIONS:

1. Heat olive oil in heavy saucepan. Add onion and saute until onions are translucent. Add garlic and tomatoes and cook 15 minutes with bay leaf. Remove bay leaf. Add thyme, red pepper, season with salt and reduce for 10 minutes on medium heat.

2. Heat olive oil in large saute pan and add garlic, then shrimp, bay leaf and line zest. Cook 3 minutes then add wine. Cook 2 more minutes.

3. Add tomatoes. Mix and remove shrimp. Reduce heat for 2 minutes, add cooked pasta. Simmer 1 minute. Season with salt and pepper. Top with shrimp and serve.

INGREDIENTS:

4 c. Gourmet’s Choice Italian Pasta Blend, thawed
1/3 c. Ranch salad dressing
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. white pepper

DIRECTIONS:

Thaw pasta blend under lukewarm running water. Drain thoroughly. In a large bowl, combine remaining ingredients. Add pasta blend and toss gently. Chill 1 to 2 hours before serving. Serves 8.

INGREDIENTS:

1 c. sliced mushrooms
1 tbsp. olive oil
1 lb. med. shrimp, shelled, or 3/4 lb. frozen shrimp, partially thawed
1 1/2 c. champagne
1/4 tsp. salt
2 tbsp. minced shallots or scallions
2 plum tomatoes, diced
1 c. heavy cream
1 lb. dried angel hair pasta
3 tbsp. chopped parsley

DIRECTIONS:

Saute mushrooms in a medium saucepan in hot olive oil over medium high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside.

In same saucepan, combine shrimp, champagne and salt. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup (approximately 8 minutes). When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more salt and pepper, if needed. Meanwhile, cook pasta according to label directions. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta among four plates. Spoon shrimp and sauce over pasta. Makes 4 servings.

INGREDIENTS:

Pasta, any desired shape
Oil for deep frying
Garlic or other seasoned salt

DIRECTIONS:

Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan, heavy skillet, or deep fryer to 375 degrees F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container.

INGREDIENTS:

15 fresh tomatillos, or 1 can (12 oz.) tomatillos, drained
2-3 fresh or canned hot chili peppers, seeded
1 clove garlic
1 c. chopped yellow onion
1/4 c. chopped fresh coriander (cilantro)
1/4 c. plus 2 tbsp. vegetable oil
1 lb. long fusilli (curly long strands) or other fancifully shaped pasta
1 sm. red onion, chopped
2 med. sized ripe tomatoes, chopped
1 lg. green or gold sweet pepper, chopped
1 c. cooked chopped prickly pear cactus leaves or nopalitos (see note)
1/2 c. finely minced fresh parsley or coriander (cilantro)
Salt
1/2 c. freshly grated queso Chihuahua or Parmesan cheese
Fresh coriander (cilantro)
Sprigs (garnish)
Red onion, thinly sliced into rings & rings separated (garnish)

DIRECTIONS:

As an alternative to this festive buffet dish for any season, serve the pasta in halved avocados for the opening to a sit down Mexican meal.

1. To make salsa, remove and disregard dry husk from fresh tomatillos, wash and boil in water to cover until barely tender. Drain boiled or canned tomatillos and combine with chili peppers, garlic, yellow onion and chopped coriander in a blender or food processor. Puree to chunky texture, about 5 seconds. Heat 2 tablespoons vegetable oil in a frying pan, add the tomatillo mixture, and cook, stirring constantly, for about 3 minutes. Set aside to cool.

2. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with remaining 1/4 cup vegetable oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

3. Stir about half of the reserved salsa into the pasta. Add red onion, tomatoes, sweet pepper, cactus leaves, minced parsley or coriander and salt to taste; mix thoroughly with your hands. Sprinkle with cheese; garnish with coriander sprigs and onion rings. Pass remaining salsa at the table. Serves 10-12 as salad or first course.

Note: Prickly pear cactus leaves are available in markets that cater to Spanish populations. To prepare, carefully cut away the sharp spines with a paring knife. Dice the smooth cactus pad and simmer in salted water until tender. Drain and rinse in cold water to eliminate slippery juice. Prepared cactus leaves, called nopalitos, are also available in jars.

INGREDIENTS:
1/2 c. spinach leaves, washed and dried
1/2 c. fresh parsley
2 tbsp. unrefined bottled olive oil

2 cloves fresh garlic, minced
1 tbsp. light white miso
1/4 c. walnuts or pine nuts
1 tbsp. fresh basil
1 lb. natural jerusalem artichoke or thin spinach pasta, boiled until tender and
drained

DIRECTIONS:

In a blender or food processor, mix together the garlic, nuts, and olive oil. Add white miso and blend 30 seconds. Add basil spinach, parsley; blend briefly until “paste-like” consistency. Finally, just toss with hot pasta. NOTE: For a change of pace try buckwheat soba or rice noodles.

INGREDIENTS:

1 pkg. (16 oz.) elbow macaroni or rotini
3 c. broccoli flowerets
1 c. diced green pepper
2 cans (7 oz. each) tuna, drained & chunked or shrimp, crab meat or sea legs
3/4 c. sliced pitted ripe olives
1 c. prepared Italian salad dressing

DIRECTIONS:

Cook macaroni as directed on package; drain and rinse with cold water. Meanwhile, blanch broccoli in boiling water for 5 minutes; drain and rinse with cold water. Add to macaroni with peppers, tuna and olives. Add dressing and toss. Makes 14 cups or 10 servings.

INGREDIENTS:

Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped

DIRECTIONS:

Cook and rinse pasta in cold water. Mix with remaining ingredients and marinate in dressing. Chill and serve.

INGREDIENTS:

1 boneless, skinless whole chicken breast
5 oz. boiled or baked ham, sliced
1 bunch scallions, cut into 2″ lengths, then into julienne strips
1/2 c. chopped pecans
1 lb. angel hair pasta
1 1/2 c. vegetable oil
2 1/2 tbsp. oriental sesame oil
2 tbsp. sesame seeds
3 tbsp. ground coriander seeds
3/4 c. soy sauce
1 scant tsp. (or to taste) hot chili oil

DIRECTIONS:

Poach chicken, cool and cut into thin julienne strips.

Cut sliced ham into thin julienne strips.

Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.

Heat the vegetable and oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.

Pour the hot dressing over the noodles and toss to coat evenly. (It’s easiest if you use your hands.)

Transfer the noodles to a serving bowl and refrigerate until cold, about 3 hours.

INGREDIENTS:

1/4 c. chopped onion
2 tbsp. chopped green pepper
1 clove garlic, crushed
1 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1/2 can (3 oz.) tomato paste
1/2 c. water
1 tsp. sugar
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper
8 oz. cleaned med. shrimp, peeled & deveined, thawed
Cooked pasta for two

DIRECTIONS:

In a skillet or soup pot, cook onion, green pepper and garlic until tender. Add tomato sauce, tomato paste, water, sugar and seasoning. Cover and simmer for 15 minutes, stirring occasionally. Add shrimp. Cover and simmer for approximately 3 minutes longer or until shrimp are tender. Serve over cooked pasta.

INGREDIENTS:

3 tbsp. butter
2 tbsp. flour
4 egg yolks
1 1/2 c. cooked angel hair pasta, cut into 2 inch lengths
1 bay leaf
1 tbsp. curry
1 c. half & half
4 beaten egg whites
Salt and pepper to taste
1 1/2 lbs. shrimp
1 1/4 c. water

DIRECTIONS:

Cook shrimp in 1 1/4 cups water and a bay leaf. Remove shrimp and peel. Further cook shrimp liquid until reduced to 1/2 cup. Set aside. Blend butter, curry, flour, half & half, and the egg yolks. Add shrimp liquid. Preheat oven to 350 degrees and butter souffle dish. Stir shrimp, pasta, and cream sauce together. Fold in egg whites carefully. Pour into souffle bowl and bake at 350 degrees for 50 to 60 minutes. Serve immediately.

INGREDIENTS:

8 oz. fettuccine, cooked
5 oz. spinach OR vegetable pasta, cooked
1/2 med. onion, chopped
1 green pepper, chopped
2 cucumbers, sliced
1 bunch radishes, sliced OR chopped tomato

DRESSING:

1 c. mayonnaise
2 tbsp. lemon juice
1/3 c. cider vinegar
1 tsp. dill weed
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS:

Run cold water over pasta after cooking to cool and prevent sticking together. Mix salad ingredients. Make dressing and mix into salad. (May make a day ahead of time. If so, add radishes or tomatoes just before serving.)

INGREDIENTS:

8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional

DIRECTIONS:

Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

INGREDIENTS:

1 qt. half and half
1/2 lb. butter
1/2 c. flour
Angle hair pasta
1/2 tsp. chopped green onion
1 1/2 tsp. Worcestershire sauce
1/2 lb. cooked lump white crab meat
1/2 lb. cooked shrimp, peeled and deveined
1 tsp. black pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
1 sm. clove garlic, chopped

DIRECTIONS:

In a saucepan, heat the half and half. In another small pan, melt butter and add flour. Whisk until flour is incorporated. Add the flour mixture to the half and half, and cook until thickened. Remove from the heat. Cook pasta according to package directions. Drain. Add rest of ingredients to cream sauce. Stir and heat. Place pasta on plates and pour the crab and shrimp sauce over the pasta. Serve.

INGREDIENTS:

Hot cooked pasta of choice
Parmesan cheese
1 c. broccoli flowerettes
1 c. sweet bell pepper strips
3 cloves garlic, crushed
1 c. Kraft Free Ranch dressing
Salt and pepper to taste
1 c. diagonally sliced carrots
1 c. mushrooms, quartered
1 c. onions, sliced

DIRECTIONS:

Steam all vegetables until crisp tender. Toss cooked vegetables with hot pasta and use enough Ranch dressing to coat. Add Parmesan cheese, salt and pepper to taste. Pass more cheese at table. You can vary this by using Kraft Free Italian dressing or Kraft Free Bleu Cheese dressing, also use your favorite vegetables in whatever combinations you like. I use large shell macaroni and like the way it holds sauce.

INGREDIENTS:

1 tbsp. salt
1 1/2 lb. live lobster
1 bay leaf
2 slices lemon
2 slices onion
1 stalk celery with leaves
3 peppercorns
2 sprigs fresh parsley
1 lb. raw shrimp

SAUCE:

6 tbsp. lightly salted butter
2 tbsp. minced onion
5 tbsp. all-purpose flour
1 c. reserved seafood stock
1 c. chicken stock
1 1/2 c. light cream
1/2 c. dry white wine
1/4 c. fresh grated Parmesan cheese
1 tbsp. Dijon mustard
3 to 4 drops hot pepper sauce
1 tsp. salt
1/2 tsp. freshly ground pepper

PASTA:

1 tsp. salt
1 tbsp. oil
1 lb. vermicelli spaghetti
3 tbsp. light salted butter
3 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley for garnish

DIRECTIONS:

1. To prepare seafood, bring about 6 quarts water to a boil; add salt, lobster, bay leaf, lemon, onion, celery, peppercorns, and parsley. Bring to a second boil; then simmer, covered, 15 minutes. Remove lobster and any scum from stock. Add shrimp and simmer about 4 minutes longer, until shrimp are pink. Remove shrimp and reserve 1 cup seafood stock. Shell lobster and shrimp; cut lobster meat in uniform chunks. Cover and set aside.

2. To make sauce, melt butter; add onion and cook 2 to 3 minutes, but do not brown. Stir in flour. Gradually add reserved seafood stock, chicken stock, cream and wine. Cook, stirring over low heat about 10 minutes, until smooth and thick. Stir in cheese, mustard, hot pepper sauce, brandy, if desired, salt and pepper; cook over low heat another 10 minutes, stirring frequently. Add seafood; simmer gently until heated through; keep warm.

3. To make pasta, bring large pot of water to a boil. Add salt and oil, then pasta, stirring vigorously. Cook pasta al dente; drain thoroughly; return to pot and add butter and Parmesan cheese. Toss quickly until pasta is coated with melted butter and cheese. Turn onto warm platter; top with seafood and sauce; sprinkle with chopped parsley.

TIPS: Crab meat or scallops can be substituted for lobster and/or shrimp. Do not parboil these as in step 1, but add raw to the cream sauce at the end of step 2. Large crayfish are another good substitute. Bottled clam juice and/or chicken broth will replace the cup of reserved seafood stock.

INGREDIENTS AND DIRECTIONS:

Several cloves garlic
1/4 c. olive oil
1 1/2 lbs. shrimp, shelled and deveined
1 bunch broccoli, cut up in flowerettes
4 shakes hot pepper
1-2 c. chicken broth
1/4-1/2 c. white wine

Slice garlic cloves and saute in oil. Add shrimp and saute a short time. Add about 1 cup chicken broth and white wine and hot pepper. Add broccoli flowerettes. Simmer about 5 minutes. Serve over pasta with Italian bread.

VARIATION - MUSSELS AND PASTA
2 tbsp. mussels
6 cloves garlic
1 bunch parsley
1/4 c. olive oil
1 c. white wine

Wash and clean mussels. Mince garlic and add to oil with mussels. Add wine and steam. Remove mussels from shells and return to pot. Add minced parsley. Simmer about 5 minutes. Serve over pasta.

Ingredients:

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 pound lean boneless top round steak
1 1/4 cup low-sodium tomato juice, divided
1/4 cup lime juice
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 tsp. vegetable oil
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced purple onion
1 cup nonfat sour cream
1-2 jalapeño peppers, seeded and minced
Shredded reduced-fat Cheddar cheese (optional)

Methods:
Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.

Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.

Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.

When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss. Salt and pepper to taste. Serve immediately.

NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.

Ingredients:

1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 cloves garlic, chopped
12 oz. fresh spinach leaves, cleaned and stems discarded
1 cup fresh basil, coarsely chopped
5 to 6 strips (about 4 oz.) lean bacon, cooked and crumbled
1/4 cup chopped sun-dried tomatoes
18 plum tomatoes, cored, seeded and cut in halves
1/4 cup freshly grated Parmesan cheese

Methods:
Prepare pasta according to package directions; drain.

Heat oil in a large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Add spinach in handfuls, adding more as spinach wilts. Add basil, bacon and sun-dried tomatoes. Stir an additional minute, or until heated through.

Combine cooked pasta and spinach mixture in large bowl. Stir in tomatoes and cheese. Serve immediately.

Ingredients:

1 pound Rotini, Twists or Spirals, uncooked
3 tbsp. prepared mustard
2 tbsp. honey
1 cup non-fat buttermilk
1/2 cup non-fat mayonnaise
1/2 tsp. celery seed
12 oz. fresh tuna
1 medium cucumber, peeled, seeded and thinly sliced
1 medium red bell pepper, seeded and diced

Methods:
Prepare pasta according to package directions. While pasta is cooking, whisk together the mustard, honey, buttermilk, mayonnaise and celery seed in a large bowl. Set aside.

Grill or broil tuna until firm and opaque. Transfer tuna to a cutting board and let cool for a few minutes.

Toss together the pasta, mustard sauce, cucumber and red bell pepper. Dice tuna and add to pasta mixture. Toss gently and serve.

Ingredients:

1 pound Angel Hair or Thin Spaghetti, uncooked
1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature
1/4 cup skim milk
1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
1 13 3/4-oz. can chicken broth
6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula *
1 cup frozen peas, defrosted
3 cups thinly sliced fresh mushrooms
1/4 cup thinly sliced fresh chives or dried chives

Methods:
Whisk the cheese, skim milk and basil in a small bowl until smooth.

Prepare pasta according to package directions. Drain thoroughly. Heat the chicken broth in the pot over medium heat to simmering. Add the mushrooms and simmer, uncovered, 2 minutes. Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce. Fold in the spinach. Check the seasoning. Divide the pasta among serving dishes, sprinkle each with chives and serve.

* Stem the spinach and/or arugula. Wash the greens in several changes of cool water to remove all dirt. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut the crosswise into thin strips.

Ingredients:

1 pound Thin Spaghetti, Vermicelli, or other long pasta shape, uncooked
1 pound pork loin, fat trimmed, and cut into 1/2-inch pieces
1 large cucumber, sliced
1 bunch scallions, finely chopped

Sauce:
1/4 cup lite soy sauce
2/3 cup orange marmalade
1/2 cup chopped fresh mint

Methods:
Prepare pasta according to package directions; drain. Thread the pork and cucumbers, separately, onto several long skewers. In a large mixing bowl, stir together all the ingredients for the sauce.

Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and the cucumber until tender and nicely browned (about 6 minutes). Slide the pork and cucumbers off their skewers. Toss pork and cucumber with the sauce. Grill the scallions until wilted, about 3 minutes. Cut them into 2-inch lengths and toss them with the pork and cucumbers. Toss in the pasta, garnish with mint leaves and serve.

Ingredients:

8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
8 oz. Spinach Penne, Mostaccioli or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley

Methods:
Cook pasta according to package directions; drain. Melt 2 tablespoons margarine in a large sauté pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.

Ingredients:

1 pound Spaghetti or Linguine, uncooked
2 tsp. vegetable oil
2 medium onions, thinly sliced
1 carrot, shredded
2 medium zucchini, coarsely grated
1 8 1/2-oz. can artichoke hearts, drained and quartered
2 tsp. garlic powder
1 tsp. dried parsley
Salt and pepper to taste
1/4 cup grated Romano cheese

Methods:
Cook pasta according to package directions. While pasta is cooking, warm the oil in a large saucepan over medium heat. Add the onions, cover the pan and cook for 5 minutes. Add the carrot, zucchini, artichoke hearts, garlic powder and dried parsley. Cover the pan and cook for 5 more minutes.

When pasta is done, drain it well. Toss sauce with pasta, season with salt and pepper, and sprinkle with Romano cheese.

Ingredients:

1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
1 small cucumber
6 to 8 fresh strawberries, washed, hulled and finely chopped
2 tbsp. coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2 pineapple)
1/4 tsp. salt
1/2 cup low fat yogurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tbsp. brown sugar or honey

Methods:
Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.

Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.)

In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.

When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.

Ingredients:

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 28-oz. can whole plum tomatoes with liquid
1/2 cup loosely packed fresh basil
2 small cloves garlic, finely chopped
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil or parsley for garnish

Methods:
Prepare pasta according to package directions. While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor. Blend at low speed until tomatoes are completely pureed. Pour mixture into a large saucepan. Heat to boiling, reduce the heat and simmer 5 minutes.

When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat until sauce is simmering and the pasta is coated with sauce. Remove pot from heat and stir in ricotta and Parmesan cheeses until evenly distributed. Divide among serving plates and top with chopped fresh basil or parsley.

Ingredients:

8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 12-oz. can corn, drained
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can red kidney beans, rinsed and drained
1 12-oz. jar salsa
1/2 cup shredded low-sodium Cheddar cheese

Methods:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.

When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately.

*May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.

Ingredients:

1 pound Thin Spaghetti, Linguine or Vermicelli, uncooked
1 10-oz. package frozen spinach, thawed
1 10-oz. package fat-free cream cheese
1/2 cup skim milk
1 tbsp. red wine vinegar
1 tsp. chicken bouillon granules
1/2 tsp. dried Italian herbs

Methods:
Cook pasta according to package directions. Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through.

When pasta is done, drain well. Toss sauce with pasta. Serve immediately.

Ingredients:

12 oz. Fettuccine, uncooked
1 tbsp. vegetable or peanut oil
1 small onion, peeled and diced fine
3 scallions, trimmed and thinly sliced
2 tsp. finely chopped garlic
1 jalapeño pepper, cored and finely chopped (optional)
(For a milder dish, remove the jalapeño seeds before chopping. For more spice, leave the seeds in.)
1 tbsp. curry powder
1 large, ripe tomato, cored and diced into 1/2-inch cubes (with liquid and seeds)
1 tbsp. soy sauce
2 cups vegetables, such as grated carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas
2 tbsp. honey
1/2 cup raisins
Lime wedges

Methods:
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium skillet over medium heat. Add the onion, scallions, garlic and jalapeño pepper. Saute until the onion is wilted and begins to brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid. Stir in the vegetables and cook 3 to 5 minutes. Remove from heat.

Just before draining the pasta, stir 1/4 cup of the cooking liquid into the curry mixture. Return the skillet to low heat and cook until heated through.

Drain the pasta and return it to the pot. Add the curry mixture and stir well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve at once, passing the lime wedges separately.

Ingredients:

8 oz. Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. dried rosemary
10 oz. boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tbsp. parsley, chopped
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste

Methods:
Prepare pasta according to package directions; drain.

Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.

Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.

Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.

Ingredients:

16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste

Methods:
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.

Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occassionally. Serve immediately.

Ingredients:

1 pound Spaghetti or Linguine, uncooked
2 tbsp. vegetable oil, divided
12 oz. ground turkey
1 small onion, peeled and finely diced
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can black beans, rinsed and drained
1 15-oz. can crushed tomatoes
2 tbsp. chopped fresh cilantro
2 cups water

Methods:
Heat the oil in a large, deep skillet over medium heat. Crumble the turkey into the skillet. Cook, stirring to break up the turkey, until the liquid is evaporated from the skillet and the turkey begins to brown, about 5 minutes. Add the onion, jalapeño, chili powder, cumin and garlic and cook until the onion is softened, about 5 minutes. Add the beans, tomatoes, cilantro and water. Heat to boiling, reduce the heat and simmer, covered, 15 minutes. Add salt and pepper to taste. (The chili can be made up to one day in advance.)

Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the chili and stir over medium heat until the sauce is simmering and the pasta is coated with sauce. Divide among bowls and serve immediately.

Ingredients:

8 oz. Wide Egg Noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tbsp. grated Parmesan cheese, divided
1/2 cup egg substitute
2 tbsp. Dijon mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups skinless, boneless chicken breast, cooked
2 tbsp. bread crumbs

Methods:
Prepare egg noodles according to package directions; drain. Heat oven to 350-o F. Whisk the sour cream, chicken broth, 2 tablespoons of the Parmesan cheese, eggs and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well. Transfer the mixture to a 9 x 12-inch baking dish.

Stir the remaining 2 tablespoons of grated cheese and bread crumbs in a small bowl and sprinkle over casserole. Bake uncovered until bubbling around the edges and the top is golden brown, about 35 minutes. Let stand 5 minutes before serving.

Ingredients:

1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
1 pound pork loin, trimmed of fat, cut into 1/2-inch pieces
1 large cucumber, sliced
1 bunch scallions, trimmed

Sauce:
1/4 cup light soy sauce
2/3 cup orange marmalade
1/2 cup chopped fresh mint

Methods:
Prepare pasta according to package directions; drain. Thread the pork and cucumbers onto separate skewers. In a large mixing bowl, stir together all the ingredients for the sauce.

Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and the cucumber until tender and nicely browned (about 6 minutes). Slide the pork and cucumbers off the skewers and toss in a large bowl with the sauce. Grill the scallions until wilted, about 3 minutes. Cut scallions into 1-inch lengths and toss with pork mixture. Toss in the pasta, garnish with mint leaves and serve.

Ingredients:

1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tsp. vegetable oil, divided
12 oz. frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 pound asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
Salt and pepper to taste

Methods:
Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.

When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.

Ingredients:

1 pound Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 12 1/4-oz. can chunk light tuna in water, drained
1 16-oz. can kidney or pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 tbsp. red wine vinegar
Salt to taste
1/4 tsp. freshly ground black pepper
2 tbsp. grated Asiago cheese

Methods:
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.

In a small bowl, whisk together vinegar, salt and pepper.

When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold.

Ingredients:

8 oz. Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tbsp. olive oil or vegetable oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 tsp. ground cumin
1 1/2 tbsp. fresh lime juice
1 15-oz. can black beans, drained and rinsed well
1/4 tsp. salt, or to taste
Freshly ground black pepper to taste
8 cherry tomatoes, rinsed and quartered
2 tbsp. chopped fresh cilantro

Methods:
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat. (The salsa can be made and refrigerated up to one day in advance.)

Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.

Ingredients:

1 pound Spaghetti, Linguine or any other long pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. chopped parsley
6-oz. tomato juice
2 tbsp. vodka
1/2 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Freshly ground black pepper to taste

Methods:
Prepare pasta according to package directions; drain. Heat oil in large skillet over medium heat. Add garlic and parsley, cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds. Stir pasta into sauce until coated. Serve hot.

Ingredients:

1 pound Penne, Mostaccioli or Radiatore, uncooked
2 tsp. cornstarch
3 tbsp. low-sodium soy sauce
3 tbsp. rice wine vinegar or white wine vinegar
1 chicken or vegetable bouillon cube
1 cup hot water
2 carrots, scraped and cut into 1/4-inch rounds
2 tsp. vegetable oil
3 cloves garlic, minced
8 oz. snow peas, stems removed
1/4 tsp. hot red pepper flakes
Freshly ground black pepper to taste

Methods:
Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside.

In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture.

When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately.

Ingredients:

4 oz. of any small pasta shape, such as Acine di Pepe, Orzo, Ditalini or Alphabets, uncooked
3 medium cucumbers, peeled, seeded and cut into chunks
2 cups low-sodium chicken broth
2 cups plain low-fat yogurt or light sour cream
2 garlic cloves, minced
2 tbsp. minced dill
2 tbsp. snipped chives
2 tbsp. minced flat-leaf parsley
2 tbsp. minced mint
Salt and white pepper to taste

Garnish:
Cucumber, thinly sliced
Herb sprigs
Snipped chives

Methods:
Prepare pasta according to package directions. Drain and set aside in large bowl. Process cucumber chunks in a food processor or blender until smooth. Add remaining ingredients and pulse until well blended. Stir in pasta. Serve soup well chilled with any of the above garnishes.

Note: This soup makes great use of the bounty of summer herbs. Feel free to vary the amount of specific herbs, depending on individual taste.

Ingredients:

1 lb. Ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, chopped
1 cup chopped onions
1 cup chopped celery
1 16-oz. can tomato puree
1 can water
salt and freshly ground black pepper to taste
dash of dried parsley
2 12-oz. cans white cannelini beans

Methods:
Prepare pasta according to package directions, drain. While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Sauté until tender. Add tomato puree with 1 can of water, then add seasonings. Cook on low heat for 30 minutes. Add beans and stir. Add bean mixture to pasta. Mix well and serve.

Ingredients:

1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
2 tsp. vegetable oil, divided
1 pound skinless, boneless chicken breasts, cut into slivers
1 pound green beans, trimmed and cut in half
2 red bell peppers, ribs and seeds removed, diced
4 cloves garlic, minced, or 1 1/2 tsp. garlic powder
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Methods:
Prepare pasta according to package directions; drain.

In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately.

Ingredients:

1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 cups vegetable or tomato juice
1 tbsp. Worchestershire sauce
3 tbsp. red wine vinegar
1 16-oz. can cannellini beans, drained and rinsed well
3 tbsp. chopped fresh parsley
Salt and pepper to taste

Methods:
Prepare pasta according to package directions. Drain and rinse under cold water.

In a large bowl, stir together remaining ingredients; serve.

Ingredients:

8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. can black beans, rinsed and drained
1 16-oz. can cannellini beans, rinsed and drained
1 11-oz. can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1/2 tsp. black pepper
1/4 cup vegetable oil

Methods:
Prepare pasta according package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well chilled.

Ingredients:

12 oz. Medium or Fine Egg Noodles, uncooked
16 oz. low-fat cottage cheese
1 cup low-fat sour cream
1 tbsp. margarine
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tbsp. sugar
1/2 tsp. cinnamon

Methods:
Prepare pasta according to package directions; drain. Rinse under water and drain again.

Preheat oven to 350-o F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and saute over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.

Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.

1 pound Rotini, Twists or Spirals, uncooked
8 medium cloves garlic, peeled
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
2 tbsp. vegetable oil
3 medium zucchini, coarsely grated (about 5-6 cups)

Methods:
Preheat oven or toaster oven to 450-o F. Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.

While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.

Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

Ingredients:

1 33 1/3-oz. can plum tomatoes, undrained
1 small onion, peeled and diced (1/2 cup)
1-2 cloves garlic, finely chopped
1 tsp. dried basil
1/4-1/2 tsp. hot red pepper flakes
Salt to taste

Methods:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2-quart saucepan and heat to boiling.

Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes. In a food processor or blender, puree small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce.

When pasta is done, drain. Pour sauce over pasta and serve immediately.

Ingredients:

1 pound Fettucine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste

Methods:
Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.