Nicole's family's Alfredo sauce

1 cup cream
6-8 cloves of garlic
1 cup butter or olive oil
1 cup Parmesan cheese
*fettuccine pasta
*cooked chicken salted and peppered to taste

1. Melt butter and sauté garlic
2. Add cream slowly, stirring
3. Slowly add Parmesan until desired thickness (may not use all of the Parmesan)

Variation: Cream cheese version
8 oz cream cheese
6-8 cloves garlic
1 cup butter or olive oil
1 cup milk
1 cup Parmesan

Angel Hair Pasta with: Tomatoes, Basil, & Parmesan Cheese

• 1 Box Angel Hair Pasta
• 3 T extra virgin olive oil
• 1 clove garlic, minced
• 1 can Italian plum tomatoes, cubed
• salt to taste
• 1/2 tsp. crushed red pepper flakes
• 1 T Italian parsley, chopped
• 3 T fresh basil, chopped
• 1/2 c Parmesan cheese, grated

COOK pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Add garlic and saute until golden. ADD tomatoes and crushed red pepper. Season with salt and simmer 5-10 minutes. DRAIN pasta and add to skillet with sauce. Add herbs and mix well. ADD Parmesan cheese and serve.

Spaghetti Sauce

§  3 small cans tomato sauce

§  1 can paste

§  1t Italian seasoning

§  1t garlic powder

§  1T sugar

§  combine together, then add

§  meat

§  mushrooms

§  olives

§  green peppers

*1 1/2c tomato sauce to 1 1/2 cans tomato paste ~to~ 1/2 bag of 20oz noodles (11/4 lbs).

Souplantation Tomato-Basil Pasta Salad

§  16-22oz penne pasta

§  bunch of chopped basil

§  6 roma tomatoes

§  1sm ball mozzarella

§  Dressing

§  1/3c olive oil

§  2/3c balsamic vinegar

§  3t garlic puree

§  1t salt

§  1t pepper 

Asian Bowtie Pasta

Yum!

Serves 6-8 1 lb farfalle (bowtie) pasta (regular or mini farfalle) 1/3 cup canola, safflower or other mild tasting oil 1/4 cup plus 1 tablespoon soy sauce 1/4 cup sesame oil 1/4 cup plus 1 tablespoon honey 3 tablespoons rice wine vinegar *Can make own sauce or just use an asian salad dressing 2 red, yellow or orange bell peppers, cut julienne 1 cup of scallions, diced (I skipped the scallions) 2-3 cups of rotisserie chicken, cut into bite sized pieces  (put more chicken if you want it meatier) 3 tablespoons roasted sesame seed  (I used an asian salad dressing with sesame seeds already in it) Pepper to taste 3 cups washed baby spinach 1/4 cup cilantro, OPTIONAL 2 tablespoons red pepper flakes, OPTIONAL Boil and cook pasta according to directions.  Make sure to salt the cooking water.   Drain pasta and set aside.  Return the pasta pot back to the stove.   (You don't need to wash it.)  Add the canola oil, soy sauce, sesame oil, honey, and  rice wine vinegar.  Heat over low heat until the honey is dissolved.  Remove from  heat and toss in the pasta.  Add the bell peppers, chicken, scallions, pepper,  sesame seeds, cilantro (optional) and red pepper flakes (optional).  Toss well to coat  all the ingredients.  Before serving, toss the pasta with the spinach, to keep the  vibrant green as much as possible. This can be chilled or served warm at room temperature (which was really delicious.)