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From: TigMode
Diavolo Sauce

If you've ever had diavolo (devil) sauce, you probably loved it......a spicy tomato based sauce that kicks!  Here's an easy recipe for it that is tried and true.  I have found that diavolo sauce works well with bulky pastas such as gnocchi, ziti, rotelli,  etc., in other words NOT spaghetti, cappelini, etc.

*  3 tablespoons olive oil
*  1 medium onion, finely chopped
*  6 garlic cloves, minced
*  1 teaspoon dried oregano
*  3/4 teaspoon dried basil
*  3/4 teaspoon dried marjoram
*  3/4 teaspoon dried crushed red pepper
*  2 28-ounce cans Italian-style tomatoes
*  1 cup canned crushed tomatoes with added purée
*  1/2 cup dry red wine

Heat oil in heavy large saucepan over medium heat.  Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes.  Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes.  Season sauce to taste with salt and pepper.

*   1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
*   1 pound bow-tie pasta
*   3 tablespoons unsalted butter
*   3/4 cup heavy cream
*   2 tablespoons freshly grated lemon zest (from about 3 lemons)
*   1/4 cup fresh lemon juice
*   3/4 teaspoon salt
*   1/3 cup finely chopped fresh parsley leaves
*  : freshly grated Parmesan cheese

In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.  Transfer asparagus to a colander and rinse under sold water to stop cooking.  Drain asparagus well.

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt.  Remove skillet from heat and keep sauce warm, covered.

Add pasta to boiling water and boil, stirring occasionally, until al dente.  Ladle 1/4 cup pasta water into sauce and drain pasta in
colander.

Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing 1 minute, or until heated through.  Add parsley and salt and pepper to  taste and toss well.

Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

*   1/3 cup finely chopped shallot
*   1 tablespoon unsalted butter
*   2 teaspoons fresh lemon juice
*   1/4 cup dry white wine or vermouth
*   3/4 cup low-salt chicken broth
*   1/4 cup heavy cream
*   1/2 cup cooked fresh peas or thawed frozen
*   1/4 teaspoon freshly grated lemon zest
*   3 tablespoons freshly grated Parmesan cheese
*   1/2 pound farfalle (bow-tie pasta)
*   1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat, stirring, until softened.  Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons.  Stir in broth and boil liquid until reduced to 3/4 cup.  Add cream and boil liquid until reduce to 3/4 cup.  Stir in peas, zest, and parmesan and cook sauce until peas are heated through.

While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well.  In a serving bowl toss pasta with sauce and mint.

This is a quick recipe and usually you already have the ingredients in your house when you go to make it.

*  2 cans (14-1/2oz) Italian Stewed Tomatos, undrained
*  1 can (14-1/2oz) Chicken broth
*  2 tablespoons vegetable oil
*  1 teaspoon italian seasoning
*  1 package (12oz) spiral pasta

In a large saucepan or dutch oven, combine the tomatos, broth, oil, and Italian seasoning; bring to a boil.   Add pasta.  Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender

Here is one for the Modes!!    Although Tig you probably have a million just like it, who knows mabe this one will have a different twist. :-)

*  1 can (15-1/2oz) great northern beans, rinsed and drained
*  2 cups hot cooked angel hair pasta
*  3 tablespoon butter or margarine
*  1/4 teaspoon garlic salt
*  1/4 cup shredded parmesan cheese or romano cheese
*  minced fresh parsley

Place beans in a microwave safe dish; cover and microwave on high for 2 minutes or until heated through.  Place pasta in a serving bowl.  Add butter and garlic salt; toss until butter is melted.  Add beans and cheese; toss to coat.  Sprinkle with parsley.  Serve immediately.

My mom use to make this all the time.  It's so easy and quick.  It is one of my favorite pasta dishes, because it takes only about 10 minutes to make.  I use angel hair pasta, not only because it is nicer looking in this dish, but also because it cooks faster as well.  So if you are short on time, this is the recipe for you.  Great for summer cook outs as well!

*  8 ounces angel hair pasta
*  1 large tomato chopped
*  1 package (3oz) sliced pepperoni
*  1 can (2-1/4 oz) sliced ripe black olives, drained
*  1/4 cup grated parmesan cheese
*  3 tablespoons olive or vegetable oil
*  1/2 teasponn salt
*  1/4 teaspoon garlic powder

Cook pasta according to package directions.   Meanwhile in a serving bowl, combine tomato, pepperoni, olives, parmesan cheese, oil, salt and garlic powder.  Drain pasta; add to tomato mixture and toss to coat.

This recipe is perfect for romantic dinners for two because it only serves two!  LOL  You can however double it as needed for less intimate dinners.  Make a tossed green salad and get a loaf of crusty bread and you have a wonderful meal.

*    1/2 pound fettuccine
*    1/4 cup olive oil
*    1 tablespoon minced garlic
*     2 tablespoons minced fresh parsley leaves (save some whole sprigs for garnish)
*     2 tablespoons minced fresh mint leaves, or to taste
*     1 to 1 1/2 cups cherry tomatoes, quartered
*     3 ounces mild goat cheese such as Montrachet, crumbled (about 3/4 cup)

In a kettle of boiling salted water cook the fettuccine until it is al dente.

While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat.  Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste.  Divide the pasta between 2 plates and garnish it with
the parsley sprigs.

This is what my friend Vicki's mother refers to as Italian Mac and Cheese.  I begged the recipe off of her and always get raves when I make it.  It's really good!

*   1/2 stick (1/4 cup) unsalted butter
*   1/4 cup all-purpose flour
*   1 1/2 cups milk
*    a 28- to 32-ounce can whole Italian tomatoes, drained, reserving 11/4 cups juice, and chopped fine
*    1 pound bow-tie pasta
*    1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)
*    1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
*    1/2 cup diced Italian Fontina cheese (about 2 ounces)
*    1 1/3 cups freshly grated Romano cheese (about 4 ounces)
*    1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed Italian parsley)

Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish. ( I use a Corning French White dish)

In a heavy saucepan melt butter over moderately low heat.   Add flour and cook roux, whisking, 3 minutes.  Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking.   Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.

In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.

In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish.   Sprinkle pasta with remaining 1/3 cup Romano.

Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling,  and let stand 10 minutes before serving.

I begged for this recipe from the owner of my favorite pasta restaurant, Pasta Villa.  I still make it without the prosciutto, but it isn't quite the same, unfortunately.  If you are a carnivore, add the ham and prepare to get squishy from the goodness!

*   15 ounces cheese tortellini
*   1 1/2 cups whipping cream
*    nutmeg
*    6 tablespoons grated parmesan
*    3/4 cup frozen baby peas (thawed)
*   1 1/2 ounces prosciutto

Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking.   Drain thoroughly.

Meanwhile, bring cream to boil in heavy large saucepan.  Reduce heat.  Add nutmeg and simmer until slightly thickened, about 8 minutes.

Return tortellini to pot.   Add warm cream, parmesan, peas and prosciutto.   Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes.   Season with salt and pepper.  Serve.

For something a little more flavorful that shells stuffed only with ricotta cheese, this is a delish variation.

*   1 package frozen spinach, chopped and thawed
*   1 cup frozen artichokes, thawed
*   12 jumbo pasta shells,  uncooked
*   1 cup ricotta cheese
*   2 tablespoons chopped basil
*   1 tablespoon hopped parsley
*   1/4 teaspoon salt
*   2 tablespoons lemon juice
*   1/3 cup sour cream
*    2 cans stewed tomatoes, undrained and  chopped
*    8 ounces tomato sauce
*    2 tablespoons cornstarch
*    1 1/2 tablespoons chopped basil
*    vegetable cooking spray

Cook spinach and artichoke hearts according to package directions,  omitting salt; drain well.   Chop artichoke hearts, and set aside.   Cook shells according to package and set separately on a piece of wax paper.   Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients.  Process 30 seconds or until smooth.  Transfer to a bowl; stir in chopped artichokes and sour cream.

Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well.  Cook over medium heat until thickened, stirring frequently.   Spoon 1 cup tomato mixture in botton of an 13 x 7 x 1/2-inch baking dish coated with cooking spray.   Spoon spinach mixture evenly into shells.  Place shells on sauce in baking dish.  Spoon remaining sauce on top of the shells.  Bake uncovered at  350  for 30 minutes or until bubbling.

Lest we think pasta means Italian exclusively, here's a tasty stroganoff-ish recipe with an egg noodle base.  It's from a low fat cookbook I have but you'd never know it so this has become a favorite.  As always, for easy cleanup I suggest using some nonstick spray on the baking dish.

*   1 pound mushrooms, sliced
*   1 large onion, thinly sliced
*   1 cup frozen peas
*   1 pound egg noodles ( I think medium width work best)
*   2 cups chicken stock ( I use veggie stock)
*   4 tablespoons flour
*   1/2 poundb nonfat American cheese
*   1/2 cup nonfat Parmesan cheese
*   1 tablespoon butter

 Preheat oven to 350degrees.   Cook noodles according to package  directions.   Drain.

In a non-stick skillet, sweat onion until translucent.   Add  mushrooms  and cook until they absorb all juices.   Stir in frozen
 peas and cook over low heat 5 minutes.   Set mixture aside.

In a small saucepan bring chicken stock to simmer.   In a separate saucepan cook flour over moderate heat (using butter) for two  minutes.  Flour may be lightly browned.   Off the burner, whisk in stock.   Cook over moderate heat for one more minute, then stir in cheeses.  Combine all ingredients in a casserole or baking dish and bake for 30 to 40 minutes.

An easy sauce makes ordinary pasta a special side dish thats the perfect accompaniment to steaks.

*  1 package (7oz) linguine
*  2 tablespoons butter or margarine
*  3 tablespoons all-ourpose flour
*  1/4 teaspoon salt
*  1/8 teaspoon pepper
*  1-1/2 cups milk
*  3/4 cup (6oz) shredded mozzarella cheese
*  1/4 cup shredded parmesan
*  2 tablespoons lemon juice

Cook linguine according to package directions.  Meanwhile in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; boil and stir for 2 minutes or until thickened.  Remove from the heat.  Combine cheeses; toss with lemon juice.  Add to the sauce; stir until cheese begings to melt.  Drain linguine; add the cheese sauce and toss to coat.

This is a microwave quicky!

*  2 cups frozen chopped broccoli
*  1 tablespoon water
*  1 tablespoon butter or margarine
*  1/4 cup chopped onion
*  3 tablespoon all-purpose flour
*  1 can (10-1/2oz) chicken broth
*  2 cups cubed fully cooked ham
*  1 cup sour sream
*  1 jar (4-1/2oz) sliced mushrooms, drained
*  hot cooked noodles

Place broccoli and water in a 1-qt. microwave safe bowl.  Cover and microwave on high for 3-5 minutes or until the broccoli is tender, stirring once.  Drain; set aside and keep warm.  In another microwave safe bowl, heat butter, uncovered, on high for 20 seconds or until melted.  Add onion; cover and microwave on high for 2 minutes or until tender. Stir in flour until blended.  Gradually stir in broth; mix well.  Microwave, uncovered on high for 4-6 minutes or until thickened and bubbly, stirring once.  Add ham, Sour cream, mushrooms, and reserved broccoli; mix well.  Cook uncovered, on high for 3-5 minutes or until heated through, stirring once.  Serve over noodles.

*  1 package (8oz) spiral pasta
*  1/3 cup minced fresh basil
*  1/4 cup minced fresh parsley
*  1/4 cup grated parmesan cheese
*  1/2 teaspoon salt
*  1 garlic clove, quartered
*  1/8 teaspoon ground nutmeg
*  1/3 cup vegetable or olive oil.

Cook pasta according to package directions.  Meanwhile, in a blender or food processor, place basil, parsley, parmesan cheese, salt, garlic and nutmeg.  Cover and process on low for 1 minute or untiul very finely chopped.  While processing, gradually add oil in a steady stream.  Drain pasta; top with pesto and toss to coat.

This is a new twist on lasagna that I tried after becoming a vegetarian.  I missed the "meaty" texture of lasagna the old way and was looking for somethig to fill that void.  I found this in a vegetarian magazine and it's awesome!

*   1/4 cup olive oil
*   1 medium eggplant, peeled, cubed small (1/4-in. pieces)
*   1/2 cup chopped onion
*   2 cloves garlic, minced
*   3 cups spaghetti sauce
*   3 cups ricotta cheese
*   1 pkg. (8 oz.) shredded mozzarella
*   3/4 cup grated parmesan cheese, divided
*   9 lasagna noodles, cooked, drained

Heat oil in large nonstick skillet on medium heat.  Add eggplant, onion and garlic.   Cook 15 minutes or until eggplant is very tender.   Stir in spaghetti sauce.

Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.

Layer 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in a nonstick sprayed 13x9-inch baking dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated.Let stand 10 minutes before serving.

This is tasty and easy!

*   3 cups mostaccioli, cooked, drained
*   1 jar (27-1/2 oz.) pasta sauce, meatless (If using homemade about 2 and a 1/2 cups)
*   1 pkg. shredded mozzarella cheese, divided
*   2 cups thinly sliced mushrooms
*   2 cups sliced, halved yellow squash
*   2 cups sliced, halved zucchini

Heat oven to 375°F.

Mix pasta, sauce, 1 cup of the cheese and vegetables in large bowl.  Spoon into 13x9-inch baking dish. I recommend spraying it with a shot of nonstick cooking spray.  Top with remaining cheese.  Bake 20 to 25 minutes or until heated through.

Let us not forget that while the Italians may have perfected pasta as we know it, the Chinese invented it and had the idea stolen by Marco Polo on one of his visits to the orient.  Try this next time you feel like making chinese food at home!

*   1/4 cup vegetable oil
*    2 cups sliced fresh mushrooms
*    1 cup shredded carrots
*    1/2 cup green and/or red bell peppers, cut into strips
*    1 onion, chopped
*    2 cloves garlic, minced
*    2 cups bean sprouts
*    1/2 cup sliced green onion
*    1/4 cup hoison sauce
*    1 cup chicken broth or vegetable broth
*    2 tablespoons honey
*    1 tablespoon cornstarch
*    1 tablespoon soy sauce
*    1 teaspoon grated fresh ginger or 1/4 teaspoon ginger powder
*    1/4 teaspoon cayenne pepper
*    1/4 teaspoon curry powder
*    1 (8 ounce) package thin spaghetti

Cook pasta according to package directions. Drain.

Heat oil in a large wok or sauté pan.   Stir fry mushrooms, carrots, peppers, onion, and garlic until tender.   Stir in bean sprouts and green onion; cook one minute.   Stir cornstarch into chicken broth, and add to stir fry.   Stir in hoison sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder.   Cook and stir until thickened and bubbly.

Add cooked spaghetti, and toss until heated through.

This is a standby at our house!  I like to use any shaped pasta that I have handy, such as elbows, penne, etc.  If you don't have any fresh broccoli, just add some frozen to the pasta water for last 2 minutes of cook time and reduce broth to a 1/4 cup.

*   8 tablespoons olive oil
*   2 tablespoons butter or margarine
*   4 cloves garlic, minced
*   1 pound broccoli florets, in bite size pieces
*   1 cup vegetable broth
*   1 cup fresh basil, chopped
*   1 (16 ounce) package pasta
*   grated Parmesan cheese

Cook pasta according to package directions. Drain.

In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

It needs to be said:  I hate boxed macaroni and cheese.  I abhor boxed macaroni and cheese.  I loathe boxed macaroni and cheese.  I think boxed macaroni and cheese should be illegal to consume if you are older than 5 years old!

*   1 1/2 cups milk
*   1 1/2 teaspoons mustard powder
*   1 teaspoon Worcestershire sauce
*   3/4 teaspoon salt
*   dash  Tabasco sauce
*   1 (8 ounce) package macaroni (I like the classic elbow but I have used rotini too)
*   1 1/2 tablespoons butter or margarine
*   3 cups shredded cheddar cheese
*   1/2 cup shredded cheddar cheese
*   1/2 cup bread crumbs
*   2 tablespoons butter or margarine, melted
*   1/2 teaspoon paprika
 

Cook the macaroni in a large pot of boiling salted water for 8 minutes.  It's going to get baked so overcooking would make it mushy....blah!

Heat the milk in a small saucepan.  Stir in mustard, Worcestershire sauce, salt, and hot sauce.  Set aside.

Stir 1 1/2 tablespoons butter or margarine and 3 cups cheese into the drained macaroni.   Pour the hot milk mixture over the cheese and macaroni.   Transfer into a greased 2 quart baking dish.  (I just spray mine with Pam)  Sprinkle 1/2 cup cheddar on top.  Combine the bread crumbs with the melted butter or margarine,  and spread over the top. Sprinkle with paprika.

Bake at 350 degrees  for 30 minutes, and then place under the broiler for 1 to 2 minutes for browning on top.

I debated sending this out during soup week but I decided to save it for pasta week if we had one.  This recipe serves 4 and takes 20 minutes to prepare, and has saved my life on many a night I worked late unexpectedly.  I am a firm believer in having stock items in our kitchen like frozen tortellini and frozen ravioli as well as cans of broth.  You never know when you'll be low on time or imagination, and those things come to the rescue.

*   1 small onion, chopped
*   2 carrots, peeled and thinly sliced (about 1 cup)
*   1 pkg (9 oz) cheese tortellini
*   5 cups chicken broth (I use veggie broth)
*   1/2 pkg (5 oz) fresh spinach, trimmed and coarsely chopped

Combine onion, carrot and broth; bring to a boil.  Add tortellini, reduce heat and simmer 4 min.  Add spinach and simmer 4 min. longer, until carrots are tender.  Serve with grated cheese.

Please note that you don't have to season this since canned broth tends to already seasoned.

This is not as labor intensice as the list of ingredients might lead you to believe.   It's so good and a great way to impress for a dinner party with a salad and some warm bread.

*   1/4 cup pine nuts
*   1 can artichoke hearts in water, drained
*   1/2 cup freshly grated parmesan cheese
*   3 ounces cream cheese
*   1/4 cup diced onion
*   1 tablespoon Dijon mustard
*   1 clove garlic, minced
*   1/8 teaspoon ground nutmeg
*   3/4 cup vegetable broth
*   1 pound dried fettuccine
*   1/4 cup minced parsley
*   1/4 teaspoon crushed red pepper flakes

 Toast pine nuts in a small frying pan over medium heat, shaking  pan often, until golden (about 3 minutes). Remove from pan and set aside.

 Combine artichokes, parmesan, cream cheese, onion, mustard, garlic, nutmeg, and 1/2 cup of the broth in a food processor or
 blender.  Whirl until blended.  Set aside.

 Bring  water to a boil in a large pot over medium-high heat.  Stir in pasta and cook just until al dente (8 to 10 minutes); or cook according to package directions.   Drain well and return to pan.  Reduce heat to medium,  add remaining 1/4 cup broth, and cook, lifting pasta with 2 forks, until broth is hot (about 30 seconds).

 Transfer to a large serving bowl.  Quickly add artichoke mixture, parsley, red pepper flakes, and nuts; lift with 2 forks to mix.

Serve this with a nice mixed salad and the dish is complete.

*  1 bunch fresh spinach, washed, dried and chopped
*  1 cup fresh parsley leaves
*  2/3 cup grated parmesan cheese
*  1/2 cup walnut pieces
*  6 cloves fresh garlic, crushed
*  4 flat anchovy filets
*  1 tablespoon dried tarragon leaves, crushed
*  1 teaspoon dried basil, crushed
*  1 teaspoon salt
*  1/2 teaspoon pepper
*  1/4 teaspoons anise or fennel seed
*  1 cup olive oil
*  hot cooked pasta twists

Place all ingredients except oil and pasta in a food processor or blender.  Process until mixture is smooth. with motor running add oil in a thin stream.  Pour desired amount over pasta; toss gently to coat.  Serve with salad. Garnish as desired.  This makes 2 cups of sauce.

This is one of the coolest recipes I have made. It's a tastey blend of pasta and mexican tacos all in one. Serve as a meal or use them as appetizers!

*  1-1/4 lbs of ground beef
*  1 package (3oz) cream cheese with chives, cubed and softened
*  1 teaspoon salt
*  1 teaspoon chili powder
*  18 jumbo pasta shells, cooked and drained
*  2 tablespoons butter, melted
*  1 cup prepared taco sauce
*  1 cup (4oz)  shredded cheddar cheese
*  1 cup (4oz) shredded monterey jack cheese
*  1-1/2 cups crushed tortilla chips
*  1 cup sour cream
*  3 green onions, chopped
*  leaf lettuce (optional)
*  small pitted black olives (optional)

Cook beef in a large skillet over medium-high heat until browned, stirring to separate meat; drain fat.  Reduce heat to medium-low.  Add cream cheese, salt and chili powder; simmer 5 minutes.

Toss shells with butter; fill with beef mixture. Arrange shells on a 13x9 inch pan. Pour taco sauce over each shell. Cover with foil.  Bake in pre-heated 350 degree oven for 15 minutes.  Uncover; top with Monterey jack cheese, cheddar cheese, and chips.  Bake 15 minutes more until bubbly. Top with sour cream and onions. Garnish with lettuce and olives.

*  3/4lb Velveeta pasteurized process cheese spread
*  2 tablespoons milk
*  1 (8-3/4oz) can whole kernal corn, drained
*  1 (8oz) kidney beans, drained
*  2 cups (8ozs) mostaccioli noodles,  cooked and drained
*  1 (4oz) can chopped green chilies, drained
*  1/2 teaspoon chili pwoder
*  1 cup corn chips

Cube 1/2 lb Velveeta. Combine with milk in a saucepan; stir over low heat until cheese is melted.  Add corn, beans, noodles, chilies, and chili powder; mix lightly. Spoon mixture into 1-1/2 quart casserole dish. Bake at 350 degrees for 20 minutes.  Top with chips and remaining cheese, sliced. Continue baking until cheese spread is begins to melt.

I know that this sounds a little odd  but I find that I prefer the taste of a commercial Jerk sauce as an asian style base sauce over the grocery hosin sauces. Also, theyre not really that different as both are brown sauces with hot pepper, ginger and garlic. I find the Jerk sauces are usually a bit sweeter and have less ginger (which I like in very small doses only.)

6oz cappellini (angel hair pasta)
1 small head broccoli (cut into small florets and steam lightly wrapped in a wet paper towel for 1 1/2 min in the microwave.)
5 green onions in 1/2 inch dice
1 cup sliced white mushrooms
3 left over chicken breasts diced in medium cubes (or dust fresh ones with salt and pepper (or my own pref all purose seasoning Morton's Nature's Seasonings) and bake at 350 for about 20 min)
1 1/2 - 2 cups pre-prepared Jerk Sauce
1 tsp chinese five spice blend or spicy szechuan spice blend
**if you dont have this you can make your own facsimilie with a combination
of ginger, garlic powder, red pepper flakes and a little soy sauce. Some
lemongrass would be good too.
3 cloves garlic - peeled and diced
2 tbsp oil(except olive)

**since this cooks fast I recommend having all of the veggies and chicken ready to go into the skillet***
Plunge pasta in boiling salted water, stirring until covered in water. Remove from heat and cover. After about 4 minutes it should be soft.

Meanwhile, heat non-stick skillet to quite hot (on a electric stove prolly medium high) and heat oil. When hot add mushrooms and sautee for 2-3 min. Add onions, garlic and spices. While this sautees, drain pasta very well. Set aside.

Add broccoli to pan and sautee for a further 2 min. Add chicken and stir in well, cooking for an additional 2 min or until chicken is warmed thru. Cover veggies and chicken with Jerk Sauce and simmer for 2 minutes. Check for seasoning - add salt, pepper and additional chinese spices if desired. Add pasta and stir well, being sure to coat all of pasta in  sauce. Serves 3 or 4.
*******************
You may garnish with mung bean sprouts, ground peanuts, more green onion and thinly sliced red pepper if you like since this is sort of a monochromatic and one textured dish.  And of course you could sub extra firm tofu/diced fake chicken patties for
the chicken.

This is one of those that is even better the next day!

This is not good for you but it tastes fabulous and is a nice alternative now and again to traditional tomato pasta sauces.  I like
this over shaped pasta and on gnocchi, sprinkled with romano cheese.

*  1/8 to 1/4 cup butter
*  1 clove garlic, crushed
*  dried basil
*  dried oregano

In a small saucepan melt butter,add garlic and saute until cooked.   Add dried oregano and dried basil and stir until heated through.   Pour over pasta and add grated cheese of choice.

I am always looking for an alternative to spaghetti with classic tomato sauce.  I ran across this one in a magazine and it's wonderful.  I can see this being a great side dish for fish or chicken.  We just have it with a big salad.

*   1 (8 ounce) package spaghetti
*   1/3 cup unsalted butter
*   1 (8 ounce) carton sour cream
*   1 teaspoon finely grated lemon peel
*    3 tablespoons fresh lemon juice
*    3 tablespoons chopped fresh parsley
*    1/4 cup grated Parmesan cheese
*    salt
*    ground black pepper

Cook spaghetti according to package directions until al dente.  Drain and place spaghetti in a greased 1.5 quart casserole dish.  I just spray with Pam.

Melt butter in medium saucepan over low heat.  Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth.  Pour  mixture over spaghetti in casserole dish.   Mix well

Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through.   Remove from oven, and add grated parmesan cheese and parsley.   Season with salt and freshly ground pepper to taste.  Serve immediately.

My office mate Vicki gave me this one and it's delish!  I haven't tried it with broccoli, but can attest that with spinach it's fab.

*    8 ounces uncooked lasagna noodles
*    1 tablespoon olive oil
*    1 (10 ounce) package frozen chopped broccoli or spinach, thawed and dried
*    2 tablespoons minced green onion
*    1 (15 ounce) container ricotta cheese
*    1/4 cup grated Parmesan cheese
*    1/2 teaspoon salt
*    1 egg
*    1 (21 ounce) jar Alfredo sauce
*    1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil.   Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring
frequently.   Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.

Preheat oven to 375 degrees F.

Place noodles in a single layer on a sheet of waxed paper.   Evenly spread some of the cheese mixture on each noodle.   Roll up each noodle from the short end, jelly-roll style.

In a 8x12 inch baking dish, spray with cooking spray then spoon about 3/4 of the Alfredo sauce on the bottom and spread     evenly.   Arrange the rolled noodles, seam side down, in the dish.   Top with mozzarella cheese and remaining sauce.   Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.  Serve.

*  2 tablespoons butter or margarine
*  1/4 cup finely chopped onion
*  3 cloves garlic, minced
*  8 ounces fresh asparagus, peeled and sliced diagonally into 1/2 inch pieces
*  2 tablespoons dry white wine
*  2 tablespoons fresh lemon juice
*  freshly ground black pepper
*  5 ounces linguini, cooked and drained
*  1/4 cup (1oz) grated parmesan cheese
*  3/4 cup shredded mozzarella cheese

Melt butter or margarine over medium heat ina a large skillet. Cook and stir onion and garlic until onions are soft. add asparagus; cook and stir for an additional minute. Season with pepper to taste. Remove from heat. In a large
bowl, toss hot pasta, parmesan cheese and asparugus mixture. Remove to serving platter; sprinkle with mozzarella cheese. Serve immediately.

*  12 lasagna noodles
*  2 cups ricotta cheese
*  1 egg
*  1/4 cup chopped parsley, or 1-1/2 tablespoon dried parsley
*  2 cups mozzarella cheese, divided
*  8 oz Italian sausage, casings removed
*  1 jar (28oz) marinara sauce, divided
 

Preheat oven to 375 degrees.  Cook noodles to package directions, drain and rinse with cold water.  Mix ricotta, egg, parsley, and 1 cup mozzarella in a bowl; set aside.

Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.  Spread 1/2 cup sauce in a 9x13 baking dish.

Spread 3 tablespoons ricotta mixture on each noodle; then place some sausage on top of ricotta mixture.  Roll each noodle. Arrange seem sides down in a baking dish.

Top all roll-ups with remaining sauce and mozzarella.  Bake loosely covered with foil, for 15 minutes.  Remove foil, bake for 10 minutes longer, or until brown and bubbly.

*  6oz spaghetti, cooked, drained, rinsed with cold water
*  1 large egg, separated
*  1/2 cup grated parmesan cheese
*  1/2 lb ground beef
*  1-1/4 cup spaghetti sauce from a jar
*  3/4 cup ricotta cheese
*  1 teaspoon dried parsley
*  1 cup shredded mozzarella cheese, divided

Preheat oven to 375 degrees.  Spray a 9" pie plate with cooking spray.  Combine cooked spaghetti, egg white, and parmesan in a medium bowl.  Press mixture into pie plate to form a noodle pie shell.  Heat a nonstick skillet over medium heat; add beef. Cook, stirring frequently, until beef is brown and crumbly, about 5 minutes.  Stir in spaghetti sauce; simmer for 5 minutes, set aside.

Combine ricotta cheese, egg yolk and 1/2 cup mozzarella in a medium bowl.  Spread mixture in spaghetti pie shell.  Next spread meat sauce over cheese mixture; top with remaining mozzarella.  Cover Pie with foil. Bake for 35 minutes, removing foil during 10 minutes of cooking. Let stand before serving.

This is delish!

*  1lb lean beef steak
*  1/2 teaspoon dried oregano
*  1/2 teaspoon dried basil
*  2 tablespoons coarsely ground pepper
*  3 tablespoons olive oil
*  2 cloves garlic, minced
*  1/2 cup thinly sliced green onions
*  1 tablespoons cornstarch
*  1 cup beef broth
*  8 ounces linguini
*  1 cup julienned carrots

Slice steak into 1/4 inch thick slices.  Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish.  Add steak; toss to coat.  Heat water for pasta.

Dissolve cornstarch in broth.  Cook pasta to package directions.  Meanwhile, leat a large skillet over medium heat.  Add steak; stir fry for about 3 minutes.  Remove steak.  Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute.  Add carrots; cook for 5 minutes.  Drain pasta and add to skillet; toss with steak and vegetables. serve immediately.

A slightly more time consuming way to prepare ravioli but worth it.....this makes a perfect family-over-for-Sunday-dinner kind of dish with a salad.  You can always cheat and use store bought sauce if you are in a time pinch.  If you make the sauce, I say add LOTS of garlic!  This recipe is for 8 to 10 servings, you can half it if needed, but making the full pan ensures great leftovers for work lunches.  =)

*   2 (25 ounce) bags frozen ravioli
*   2 (32 ounce) cans diced tomatoes
*   4 (8 ounce) cans tomato sauce
*   1 onion, chopped
*   2 tablespoons Italian seasoning
*   1 teaspoon salt
*   1 cup water
*   16 ounces grated mozzarella cheese
*   1/2 cup grated Parmesan cheese
*    minced garlic cloves to taste

In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water.   Stir in the minced garlic in quantiy desired.   Allow mixture to simmer for about 2 hours.   If sauce seems a little dry you can add additional water.

In large pot of boiling salted water cook the ravioli until done.  Drain.

In a 9x13 inch pan layer sauce and cooked ravioli.  As always for easy cleanup, treat the pan with a shot of Pam.  Top with grated Parmesan cheese and grated mozzarrela cheese.

In a preheated 400 degrees oven bake for 30 minutes, or until light golden brown.   Let cool for 10 to15 minutes before serving it up.

This dish borders on being a stew, but not really.  Don't analyze it, just try it!  I make this whenever I have made a lentil soup....it's the prefect way to use up the leftovers.  I also noted how you can "cheat" with the help of the Progresso people.  =)

*   2 tablespoons olive oil
*   1 onion, chopped
*   3 cloves garlic, minced
*   1 large can lentil soup  (I make my own and use 3 cups)
*   1 (8 ounce) can crushed tomatoes
*   1 (10 ounce) package frozen spinach
*   1 (16 ounce) package ditalini or tubetini  pasta
*    salt
*    ground black pepper
*    crushed red pepper
*    grated Parmesan cheese

Brown onion and garlic in oil over medium heat.   Stir in lentil soup and tomatoes.   Bring to boil.   Stir in spinach and spices. Simmer.

Meanwhile, cook pasta in a large pot of boiling salted water until almost done.   Drain.   Mix pasta into lentil sauce.   Cover, and keep warm for 20 minutes.   Serve with Parmesan cheese.

*  2 crushed garlic cloves
*  3 tablespoons olive oil
*  3-1/2 cups (28oz can) whole peeled tomatoes, cut up,with juice
*  1/2 cup rinsed and drained capers
*  1/4 cup fresh cilantro
*  1 tablespoon chopped fresh basil
*  1 tablespoon chopped fresh thyme
*  1 pound rigatoni, cooked and drained
*  dash black pepper

Cook and stir garlic in hot oil in medium saucepan until lightly browned.  Add tomatoes with juice and capers.  Reduce heat to a low and simmer, uncovered, for about 20 minutes.  Stir in cilantro, basil and thyme. Simmer aditional 5 minutes. Toss hot pasta with sauce and pepper.

This is a super easy, lite, lunch recipe for about 6-8 people!  I have actually made this and brought it to work for everyone to enjoy at lunch time.

*  1 can (20oz) pineapple chunks in juice
*  3 cups cooked spiral pasta
*  2 cups sugar peas or snow peas
*  1 cup sliced carrots
*  1 cup sliced cucumbers
*  1/2 cup Italian Salad dressing
*  1/4 cup chopped cilantro

Drain pineapple; reserve 1/4 cup juice Combine pineapple and reserved juice with remaining ingredients in a large bowl; toss to coat.

*  12 jumbo manicotti shells
*  2 eggs, beaten
*  1 (15oz) container ricotta cheese
*  2 cups shredded mozzarella cheese
*  1 cup grated parmesan, divided
*  1/2 teaspoon Italian seasoning
*  1 (15 oz) can tomato sauce
*  1/2 teaspoon dried basil
*  1/4 teaspoon garlic powder

Cook pasta using package directions for half time; drain, rinse, drain again.  Set aside.  Mix eggs, ricotta, mozzarella, 1/2 cup parmesan & italian seasoning in a bowl.

Stuff pasta with cheese mixture and arrange on a large greased dish.  Preheat oven to 350 degrees. Mix tomato sauce, basil, garlic powder, and remaining parmesan. Pour sauce over stuffed pasta. sprinkle with remaining parmesan.  Bake for 20 minutes or until sauce is bubbly.

I'm such a mexican freak. Anything mexican.... I love!  Here is a mixture of mexican and pasta to make an all in one dish. This recipe can easily be made without ground beef and it still tastes wonderful.  I have made it both ways.

*  1 pound lean ground beef
*  1 can (16oz) refried beans
*  2-1/2 teaspoons chili powder
*  1-1/2 teaspoons dried oregano
*  1 package (8oz) manicotti shells
*  2-1/2 cups water
*  1 jar (16oz) picante sauce
*  2 cups sour cream
*  1 cup (4oz) shredded monterey jack or mexican stlye cheese
*  1/4 cup sliced green onions
*  sliced ripe olives, optional

In a bowl, combine the uncooked beef, beans, chili powder and oregano.  Spoon into uncooked monicotti shells; arrange in a greased 13x9 baking dish.  Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Sprinkle with cheese, onions, and olives if
desired.  Bake 5-10 minutes longer or until cheese is melted.

*  1/2 of a (1-pound) package of thin spaghetti
*  2 tablespoons margarine or butter
*  2 cloves garlic, minced
*  2 cups finely shredded carrots
*  1 medium zucchini, cut into julienne strips
*  3/4 cup chopped onion
*  2 tablespoons grated parmesan cheese
*  1 tablespoon chopped fresh dill or 1 teaspoon dill weed
*  1/2 tablespoon herb seasoning

Prepare spaghetti according to package directions; drain. In a medium skillet, heat margarine or butter with garlic. Add carrots, zucchini and onion; cook and stir until vegetables are tender. Toss vegetables with hot cooked spaghetti, parmesan cheese, dill and seasoning. Serve immediately.

This is such a delish dish!  It's nice and colorful and fairly quick to prepare.

*  2 cups broccoli florets
*  1 can (10-3/4oz) condensed Cream of chicken soup or mushroom soup; undiluted
*  1 large carrot, julienned
*  1/2 cup milk
*  1/4 cup grated parmesan cheese
*  1 garlic clove, minced
*  1/8 teaspoon pepper
*  3 cups cooked speghetti

In a large sauce pan, combine first seven ingredients. Cook, uncovered over medium heat until vegetables are tender, about 12 minutes. stir in speghetti; heat through.

I have had this recipe for a long time.  Unfortunately I have never made it, because I have a fetish about eating any kind of fish. I usually will not touch fish, except on the rariest occasions.  My girlfriend gave me this recipe because she said it tastes better than any shrimp scampi dish she has had in any restuarant.  If any of you make it... share your thoughts.  I'm curious because I, myself  have never tasted it.

*  8 oz angel hair pasta
*  1-3/4 cups low sodium chicken chicken broth
*  2 garlic cloves, minced
*  1/4 teaspoon salt-free lemon pepper seasoning
*  1/4 cup chopped green onions, divided
*  1/4 cup fresh minced parsley
*  1 pound uncooked shrimp, peeled and deveined

Cook pasta according to package directions.  Meanwhile, in a large saucepan, combine broth, garlic, lemon-pepper, and 3 tab;espoons each green onions and parsley.  Bring to a boil. Add shrimp; cook 3-5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley.

This is basically a casserole.  The pepperoni really provides the zip.  It's another recipe from my girlfriend who happens to have 4 kids.  When she cooks, she practically has to feed a small army.  So for her it's important to make meals not only that are cost effective, but also ones that will make everyone happy.  When she makes this dish, the kids scarf it down.  Serve it with a tossed salad and garlic toast, and this meal will be the bomb.

*  1lbs ground beef
*  1 small onion
*  1 jars (28oz, each) spaghetti sauce
*  1/2 package (16oz) spiral pasta, cooked and drained
*  2 cups (16oz) shredded mozzarella cheese
*  4 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Stir in spaghetti sauce and pasta.  Transfer into a greased 13x9 baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Bake, uncovered at 350 degrees for 25-30 mins or until heated through.

This has such a nice flavor

*  1 lb fresh tomatos, cut into wedges
*  1 cup packed fresh basil leaves
*  2 cloves garlic, chopped
*  2 tablespoons olive oil
*  8 ounces camenzola cheese
*  salt and white pepper to taste
*  4 oz cooked angel hair pasta
*  grated parmesan

Cook pasta according to package directions; drain and keep warm.  Place tomatos,basil, garlic and oil in a covered food processor or blender; pulse on and off until ingredients are are coarsely chopped but not pur'eed.  Combine Tomato mixture and camenzola cheese in a large bowl.  Season to taste with salt and pepper.  Add pasta; toss gently until cheese melts.  Serve with Parmesan cheese. Garnish as desired.

I use ziti or rigatoni, whichever is on hand.  I love this recipe because of the ricotta.  Dave isn't a pasta junkie like I am, and would generally rather eat rice or potatoes but he loves this recipe.

*   1 tablespoon vegetable oil
*   1/3 cup chopped onion
*    2 cloves garlic, minced
*    1 (28 ounce) can crushed tomatoes
*    1 (6 ounce) can tomato paste
*    1 teaspoon dried basil
*    1/2 teaspoon salt
*    1 (16 ounce) container part-skim ricotta cheese
*    1 cup grated part-skim mozzarella cheese
*    1 egg
*    1 teaspoon ground black pepper
*    1 teaspoon ground nutmeg
*     8 ounces rigatoni
 

Cook pasta according to package directions. Drain.

In a large saucepan, heat oil over moderately high heat.   Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent.   Stir in crushed tomatoes, tomato paste, basil, and salt.  Bring to a boil, then reduce heat to moderately low.  Simmer, covered, for 20 minutes.

In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg.

Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce.   Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti.  Top with remaining cheese mixture and sauce.

Bake at 350 degrees for 20 to 25 minutes, until sauce is bubbly and cheese is melted.

I love Zucchini, so this is definetley a dish we have at our house often.

*  1 medium zucchini, sliced
*  1 tablespoon olive oil
*  2 tablespoons chopped shallots
*  2 cloves garlic, chopped
*  1 medium tomato, diced
*  2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil, crushed
*  2 tablespoons grated parmesan cheese
*  12 ounces uncooked penne pasta, hot cooked and drained

Cook and stir zucchini in hot oil in large skillet over medium- high heat.  Reduce heat to medium.  Add shallots and garlic; cook 1 minute. Add tomato; cook and stir 45 seconds.  Add cheese and basil.  Pour vegetable mixture over penne in large bowl. Toss gently to mix

Fettuccine doesn't doesn't just have to go with Alfredo. Here is a cool recipe with a little twist on the typical fettuccine. The Italian dressing gives this dish a zippy taste.

*  3 large red peppers
*  1/2 cup whipping cream
*  1/4 cup Italian dressing
*  2 tablespoons chopped fresh basil leaves
*  salt and pepper to taste
*  1 package (12oz) fettuccine, cooked and drained

In a aluminum foil lined baking pan or on a broiler rack, place peppers.  Broil, turning occasionally, 20 minutes or until peppers turn almost completely black.  Immediately place in a paper bag; close bag and let cool about 30 minutes.  Under cold running water, peel off skin, then remove stems and seeds.

In a food processor or blender, process prepared peppers, cream, italian dressing, basil, salt and pepper until blended.  Toss with hot fettuccine and serve with cheese.

Another low cal pasta dish...

*  4 cups cooked wagon whell or spiral pasta (about 2 cups uncooked)
*  2 cups short thin turkey strips
*  1 large zucchini, cut into 1/2 inch slices, each slice quartered
*  1 large tomato, cut into 1/2 inch chunks
*  1 can (8oz) whole kernal corn, drained
*  1 small red bell pepper, cut into 1/2 inch chunks
*  1/2 cup chopped cilantro or fresh parsley
*  3/4 cup picante sauce
*  1/3 cup reduced calorie creamy garlic salad dressing

Combine pasta, turkey, zucchini, tomato, corn, red pepper and cilantro in a large bowl.  Combine 3/4 cup picante sauce & dressing; mix well.  Pour over pasta mixture; toss gently.  Refrigerate.  Serve with additional picante sauce if desired.

*  2 cups ham, cut into julienne strips
*  2 cups pasta bow ties or shells, cooked
*  8 ounces california-blend frozen vegetables, thawed
*  5 cherry tomatos, cut in half
*  3/4 cup Zesty Italian salad dressing
*  4 cups mixed greens, washed and drained

Combine ham, pasta, vegetables, tomatoes,ans salad dressing in a large bowl; toss to coat well. Cover; refrigerate at least 1 hour before serving to blend flavors. To serve, arrange pasta mixture in lettuce-lined bowl or platter.

I am not a huge fan of spaghetti with red sauce, in fact I usually only do alternative sauces for roped pasta, and used shaped pasta with reds.  At any rate, this one gets done quite often at our house.  Al oglio means "with oil" in Italian.

*   1 (16 ounce) package thin spaghetti
*   2 teaspoons finely chopped garlic
*   1/4 cup chopped fresh parsley
*    hot red pepper flakes,
*   1/4 cup olive oil
*   1/4 cup melted butter or margarine

In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.

Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil .   Cook until garlic turns golden in color, about 10 to 15 minutes.

Toss pasta with garlic mixture and butter or margarine. Serve right away with grated cheese as topping.

A great way to sneak some spinach into somebody's diet!  This really is very good and interesting enough both visually and from a taste standpoint to be used with company!  This recipe will serve about 6 if preceeded by a nice antipasti.

*   1 (8 ounce) package ziti pasta
*   1 (14 ounce) can diced Italian style tomatoes
*   1/8 teaspoon red pepper flakes
*    4 ounces fresh spinach, rinsed andchopped
*    2 ounces cream cheese, cubed
*    1/4 teaspoon ground nutmeg

Bring a large pot filled with salted water to a boil.   Add ziti and cook until tender but still firm, about 12 minutes.

Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes.   Warm over medium-low heat, breaking up tomatoes if necessary.

Drain pasta and return to hot pan.   Add spinach, cream cheese and nutmeg.   Cook, stirring, over low heat until spinach wilts, 1-2
minutes.  Pour tomato sauce over spinach ziti.   Stir and toss gently to mix.

*  1 head garlic
*   two 10-ounce packages frozen peas, thawed
*   2 cups water
*   1 tablespoon unsalted butter
*   3 tablespoons fresh lemon juice
*   1 tablespoon chopped fresh tarragon leaves
*   3/4 pound farfalle (bow-tie pasta)
*   1/2 cup fresh snow-pea or pea shoots

 Preheat oven to 425° F.

 Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic  tightly in foil.  Roast garlic in middle of oven 30 minutes, or until very soft, and cool.  Squeeze roasted garlic from head into a blender.

 In a saucepan boil thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste.  In a saucepan keep purée warm, covered.

 In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente.  Drain pasta in a
colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.

Tig mentioned something about flavored pasta.....I found this real cool recipe with spinach-filled tortellini. This recipe is very low in calories and in fat.

*  1 (7-8oz) package cheese-filled spinach tortellini
*  3 cups (12oz) low salt ham, cut into 3/4 inch cubes
*  1/2 cup sliced green onions
*  10 cherry tomatos, cut in half
*  1 cup fat free or low calorie creamy buttermilk dressing
*  leaf lettuce or butterhead lettuce, washed and drained
*  1/4 cup finely chopped red bell pepper

Cook tortellini according to package directions, omitting salt; drain and run under cold water to cool.  Combine all igredients except leaf lettuce and red pepper in a large bowl.  Toss until well blended.  Serve on lettuce-lined salad plates.  Sprinkle with red pepper. Serve immediately.