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.

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.

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.

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.

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.

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.

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.

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.

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.

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.