Spanish Pasta Toss Recipes

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Steps:

• In a large bowl, whisk together the olive oil, vinegar, garlic and thyme.
• Stir in sliced olives and chopped tomatoes.
• Toss with pasta and serve.

Steps:

• Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
• Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
• Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
• Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Steps:

• 1. COOK pasta in large saucepan as directed on package, omitting salt.
• 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
• 3. Drain; return sausage to skillet.
• 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
• 5. DRAIN pasta; return to pan.
• 6. Add sausage mixture and cheeses; mix lightly.
• Substitute
• Substitute ground beef or turkey for the Italian sausage.
• Substitute
• Prepare using penne pasta.
• Substitute
• Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
• Nutritional Information (Per Serving)
• Calories: 240
• Cholesterol: 30 mg
• Total fat: 10 g
• Sodium: 700 mg
• Carbohydrate: 24 g
• Dietary fiber: 2 g
• Protein: 14 g

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes, broccoli and carrots in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 minutes. Add pea pods. Cover and steam about 2 minutes longer or until potatoes are tender.
• In medium bowl, toss vegetables with butter, parsley, dill weed and salt until coated. Stir in ham and pasta; toss.

Steps:

• In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately with a slotted spoon or refrigerate until serving.

Steps:

• Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
• When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
• In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
• Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.

Steps:

• In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.

Steps:

• Cook and drain pasta as directed.
• While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
• Add sun-dried tomatoes and cook for two minutes.
• Remove from heat and toss with pasta.
• Serve with grated Parmesan cheese if desired.