pasta recipes

- Pasta noodles
- 1 can chicken or tuna or chicken sausage
- 1 can Italian-style tomatoes
- 1 medium tomato, sliced
- 1 medium yellow onion, diced
- Mushrooms, sliced
- ? can black olives
- Pasta sauce (marinara, alfredo, pesto, or a combination)
- Feta cheese, to top

- 16 oz. mini shell pasta
- 6 oz. bow tie pasta
- 5 King Crab Legs
- 1 jar of Vodka Sauce
- 1 jar Tomato Sauce
- 3 Roma Tomatoes - diced
- Parmesan Cheese - Grated for a pasta topping

- 3/4 cup white wine
- 1/2 pound bacon
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 teaspoon dried Italian seasoning
- 2 large tomatoes, cut into bite size pieces
- 1 (16 ounce) package radiatore pasta

- 16 ounces rotini pasta or shell pasta (sometimes I use the colored pasta to jazz it up for partys)
- 1 (8 ounce) bottle zesty Italian dressing
- mozzarella cheese (optional)
- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, califlower, or red onions)
- sliced olives (optional)
- 4 tablespoons McCormick Salad Supreme Seasoning

- 1 tablespoon vegetable oil
- 1 (28 ounce) can crushed tomatoes or diced tomatoes
- 1 onion
- 1 lb pasta or penne or rotini pasta or pasta shells
- salt and pepper
- 1 teaspoon dried oregano (I used basil, because I'm allergic)
- 2 cups cheese
- 1/4 teaspoon cayenne

- 1/2 pound lean ground beef
- 1 egg, beaten
- 8 ounces shredded mozzarella cheese, divided
- 1 (15 ounce) container ricotta cheese
- 1 (26 ounce) jar pasta sauce
- 1/2 pound penne pasta
- 1/4 cup grated Parmesan cheese

- 2 lbs asparagus
- 4 ounces butter (1 stick)
- chicken stock
- 3 eggs
- 14 ounces penne pasta (or other short pasta)
- 4 ounces freshly-grated parmesan cheese
- 1 tablespoon olive oil
- salt and pepper
- 10 ounces ricotta cheese (or similar curd cheese)

- 16 ounces small shell pasta (or other pasta)
- 8 ounces bacon, chopped (I used the peppered bacon)
- 1 cup parmesan cheese
- 1/3 cup mint, sliced (or use about 1 tablespoon dried)
- 1 cup sugar snap peas, trimmed and cut in half (or snow peas)
- 2-4 shallots
- 4 cups spinach
- 1 cup frozen peas

- 1-16 oz package tri color Rotini
- Extra virgin olive oil
- fresh lime to juice & garnish
- fresh lemon to juice & garnish
- fresh basil( use as garnish & chop some to add to pasta)
- fresh mint(use as garnish & chop some to add to pasta)
- italian seasoning to taste
- lemon pepper to taste
- balsamic vinegeret to taste
- grated parmasan cheese for top