All Pasta Recipes: 4/6/08

Kellie’s Pasta Salad

INGREDIENTS:

1 lb. tri-color pasta
1 sm. can pitted black olives, drained
1 sm. jar artichoke hearts, drained
1 sm. jar red roasted peppers, drained
1 lb. Mozzarella cheese, cubed
Sliced pepperoni pieces (optional)
Italian dressing

DIRECTIONS:

Cook, drain, rinse under cold water and cool pasta. Add the remaining ingredients except the salad dressing. This can sit overnight in the refrigerator if needed, then the next day toss with the dressing.

Kerry’s Shrimp And Pasta

INGREDIENTS:

1 1/2 lbs. shrimp, deveined
3 tbsp. butter
3 lg. garlic cloves, minced
1/2 c. minced onions
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/2 c. whipping cream
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. white pepper
3 egg yolks
12 oz. vermicelli (pasta)
Parsley

DIRECTIONS:

Pat shrimp dry. Saute garlic 1 minute in butter. Add shrimp and onions. Saute medium high for 5 minutes.

Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper. Heat thoroughly. Beat yolks into remaining cream and add to shrimp mixture. Cook pasta and drain. Add to shrimp mixture.

Killer Pasta Salad

INGREDIENTS AND DIRECTIONS:

DRESSING:

1 tbsp. Dijon mustard
5 cloves garlic, chopped
1/4 c. white wine vinegar
3/4 c. olive oil
1/4 c. chopped scallions

SALAD:

1/4 lb. fresh snow peas
Florets from 1 sm. bunch broccoli
2 sm. zucchini, cut into 1/4″ slices
1 lg. red pepper, cut into strips
1 lb. pasta (Rotelle, Fusilli)
1/4 c. Parmesan cheese

Combine dressing ingredients in jar and shake. Bring large pot salted water to boil. Cook snow peas 1 minute, remove and drench in cold water. Repeat with broccoli and zucchini, cooking for 3 minutes. Combine cooked veggies in large bowl with red pepper and half the dressing.

Cook pasta in veggie water 8-10 minutes. Drain and rinse. Toss with remaining dressing. Combine veggies and pasta. Sprinkle with Parmesan. Serves 8-10.