January 25, 1999
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.
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.
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.
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.