Due to its versatility, pasta is served in variations. However, there is a high regard of sauce to its compatibility with ingredients and association to other dishes; particularly to its consistency or texture, taste, and color. Pasta is served as a first course in Italy because the portion sizes are small and simple. The uniqueness of pasta is possible to blend when preparing light lunches, salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold.
Ingredients: 1 can Condensed Cream of Mushroom Soup or Condensed 98% Fat-Free Cream of Mushroom Soup 1/2 cup milk 2 tablespoons chopped pimientos (optional) 1 cup frozen green peas 2 cans tuna in water, drained 2 cup medium egg noodles, cooked and drained 2 tablespoons plain dry bread crumbs 1 tablespoon butter, melted Method: Heat the oven […]
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Ingredients Ingredients for Red Chilli Pesto 3 to 4 dry red chillies 1/2 cup pine nuts (or walnuts) 1/3 cups parmesan cheese 1 teaspoon roasted cumin powder 8 cloves garlic a sprig of italian basil leaves 2 to 3 tomatoes (or 10 cherry tomatoes) 1/4 cup olive oil salt to taste Ingredients for Pasta 300 […]
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Ingredients: 1 lb mostaccioli or other short pasta 6 strips bacon, diced 1 Tbsp butter 2 boneless skinless chicken breast halves, cut into bite-sized pieces 2 Tbsp all-purpose flour 1 packet ranch dressing mix 2 cups milk 1 cup shredded cheddar cheese salt and pepper to taste Method: 1. Cook pasta according to package […]
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Ingredients: 1 lb. mostaccioli pasta 6 slices bacon, diced 1 tablespoon butter 2 boneless skinless chicken breast halves, cut into bite-size pieces 2 tablespoons all-purpose flour 1 (1/2 ounce) packet ranch dressing mix 2 cups milk 1 cup shredded sharp cheddar cheese Salt and pepper Directions: Cook pasta according to package directions in […]
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