Mushroom Stroganoff

2 servings

Ingredients:
5 ounces uncooked dried or 9-ounce package refrigerated spinach fettuccine.
1 tablespoon butter
2 (8-ounce) packages sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
pepper
1 cup vegetable broth
2 tablespoons tomato paste
1/2 cup sour cream or French onion sour cream dip

COOK fettuccine according to package directions. Drain. Keep warm.
MELT butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat until mushrooms are tender (5 to 7 minutes).
STIR flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Boil 1 minute, stirring constantly.
STIR in sour cream. Continue cooking until mixture is heated through (1 to 2 minutes). (DO NOT BOIL.) Serve mushroom mixture over hot cooked fettuccine.

TIP: Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.

Super Easy Mexican Pasta

8 servings

Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream

COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.

Spanish Macaroni Skillet

6 servings

Ingredients:
1 package uncooked dried elbow macaroni
1/2 cup milk
1 large egg
1 can chopped green chilies, drained
1 tablespoon butter or margarine
1 cup pepper Jack cheese, shredded
1 can pinto beans, rinsed, drained
1 cup fresh chunky salsa, drained
Sour Cream, if desired

COOK macaroni according to package directions. Drain. Set aside.
BEAT milk and egg in medium bowl with fork. Stir in cooked macaroni and chilies.
MELT butter in 10-inch nonstick skillet until sizzling; add macaroni mixture. Cover; cook over low heat until set (12 to 15 minutes). Remove from heat; let stand 5 minutes.
INVERT onto large serving plate or spoon onto individual serving plates. Top with cheese, beans and salsa. Dollop with sour cream, if desired.

Fettuccine Romanoff

Serves 8

Ingredients:
1/2 pound fettuccine
1 pint sour cream
1/2 cup Parmesan cheese, grated
1 tablespoon chives, snipped
1 teaspoon salt
1/2 teaspoon garlic, minced
2 tablespoons butter, melted
freshly ground pepper

COOK the pasta until just soft.
MIX together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.

Lemon Parmesan Spaghetti

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4 servings

15 Minutes to prepare
30 Minutes to cook


INGREDIENTS
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

PREHEAT oven to 400 degrees F (200 degrees C).

COOK spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.

MELT butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.

BAKE 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

THE Pasta Salad

15 Min to prepare
25 Min to cook
READY BY 9 Hrs

7 servings

INGREDIENTS
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika


COOK pasta for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

BOIL the eggs in a saucepan, simmer for 10 to 15 minutes. Let cool completely, then peel and slice.

TOSS together the pasta, egg, ham, peas, and Swiss cheese in a large serving bowl. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

POUR 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Creamy Marinated Artichoke Pasta Sauce

3 servings

Ingredients:
8-ounce jar marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt/pepper to taste
Grated Parmesan to taste
1/2 pound pasta, cooked and drained


FRY the artichoke hearts after draining. Add the olive oil and butter and heat till the butter melts. Put the onion slices in the pan and saute for a few minutes.
CHOP the artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and saute for a few more minutes, until the onion gets translucent. Add the basil, and saute about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste. Pour the sauce over cooked pasta, and top with grated Parmesan.Makes .Approximate values per serving: 495 calories, 18 g fat, 30 mg cholesterol, 65 g carbohydrates, 427 mg sodium, 33 percent calories from fat.