Northwest NEWS

January 25, 1999

Home & Garden

Dining In: Pasta, Pasta, and More Pasta

Primavera Panache

   1 small zucchini
   1 small carrot
   1 Tbsp. olive or vegetable oil
   1 Tbsp. margarine
   1 Tbsp. chopped garlic
   1 lb. uncooked large shrimp, cleaned
   1/2 c. sliced green onions
   2 Tbsp. dry white wine (optional)
   1 2/3 c. water
   1/2 c. milk
   1 package noodles and sauce-Alfredo
   2 Tbsp. chopped fresh basil or parsley

   With vegetable peeler, peel zucchini and carrot in lengthwise strips; set aside. In 10-inch skillet, heat oil and margarine and cook garlic over medium-high heat 30 seconds. Add shrimp, green onions, and wine and continue cooking, stirring constantly, until shrimp turn pink. Remove shrimp; cover and set aside. Into skillet, add water and milk and bring to the boiling point; stir in noodles and sauce-Alfredo. Reduce heat and simmer, stirring occasionally, 6 minutes. Stir in zucchini, carrot, and basil, and cook 2 minutes or until noodles are tender. Stir in shrimp and heat through. Serve, if desired, with grated Parmesan cheese or fresh ground pepper. Makes 4 servings.

Italian Sausage Pasta Salad

   1 (12 oz.) package pasta garden spirals
   1/2 c. thinly sliced red onion
   1/2 c. thinly sliced sweet red pepper
   1/2 c. Mozzarella cheese cubes
   1 (2 1/4 oz.) can sliced ripe olives
   1 (4 oz.) can whole button mushrooms
   5 cherry tomatoes, quartered
   1/2 c. Italian dressing
   1 package Italian sausage, 5 links
   Parmesan cheese

   Cook pasta according to package directions; rinse with cold water and drain thoroughly. In a large bowl, toss pasta with onion, pepper, cheese, olives, mushrooms, tomatoes, and dressing. Refrigerate until serving time. Place Italian sausages on rack of broiling pan and broil 4 inches from heat 8 to 10 minutes per side. Use tongs to turn sausages. After thoroughly cooked, slice sausage into 1/2 inch slices with serrated knife. Toss with pasta mixture. Serve with Parmesan cheese and additional dressing if desired. Makes 6 servings.

Green and Gold Fettucine with Salmon or Tuna

   2 cans (6.5 oz. each) salmon or tuna, drained
   2 Tbsp. olive oil
   2 cloves garlic, minced
   1/4 c. minced fresh parsley
   1/2 tsp. dried basil
   1/2 tsp. dried oregano or 2 tsp. minced fresh coarsely ground black pepper
   8 oz. plain or spinach fettucine, cooked and drained
   2 tsp. lemon juice
   Blanched matchstick carrots, asparagus spears or broccoli florets for garnish if desired
   Grated Parmesan cheese

   Break salmon or tuna into large chunks; remove skin if desired. Heat olive oil in large skillet. Sauté garlic until golden. Add parsley, oregano, basil, and 1/4 tsp. black pepper; sauté for 30 seconds. Pour half of herb sauce over fettucine, toss. Arrange on large, heated platter and keep warm. Add salmon or tuna with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over hot fettucine. Garnish with vegetables, if desired. Serve with grated Parmesan cheese. Makes 6 servings.

Fettucine with Tomato Cream Sauce

   1 12 oz. package of fettucine noodles, cooked
   2 Tbsp. butter
   1 Tbsp. garlic
   2 Tbsp. Ricotta cheese
   1 c. half and half
   1/2 c. Parmesan cheese
   2 Tbsp. marinara sauce
   1 c. dried tomatoes snipped into 1/4 inch strips
   1/4 c. shredded Romano or Pecorino cheese
   2 Tbsp. fresh parsley, chopped

   In a medium skillet over medium-low heat, slowly sauté butter and garlic. Add Ricotta cheese, stirring until smooth. Add the half and half; stir. Add Parmesan cheese and stir until creamy. Add dried tomatoes and marinara sauce. Serve over hot fettucine. Garnish with parsley and shredded Romano or Pecorino cheese. Makes 6 servings.