Recipe for Roasted Corn and Roma Tomato Salad from our Main Dishes recipe section.
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Recipe for Spaghetti with Wild Mushroom Sauce from our Main Dishes recipe section.
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.
To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled. Recipe for Penne and Smoked Salmon Pasta Salad from our recipe section.
Recipe for Angel Hair With Spicy Shrimp from our Main Course recipe section.
Recipe for Baked Elbow Pasta with Herbed Ricotta and Turkey Sausage from our Main Course recipe section.
Recipe for Lemony Angel Hair Toss from our Pasta recipe section.
Broccoli rabe (rapini) or broccoli florets may be substituted for the Chinese broccoli. Recipe for Stir-fry with Linguine, Beef and Vegetables from our Main Course recipe section.
Recipe for Vegetable Bounty Rotini from our Main Course recipe section.
Recipe for Penne with Artichoke Sauce from our Main Course recipe section.
This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip. Recipe for Italian Omelet from our Main Course recipe section.
Delicious as a side dish or for a light summer lunch. Recipe for Elbows with Fresh Spinach from our Side Dishes recipe section.
Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half. Recipe for Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola) from our Main Course recipe section.
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