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Country Pasta Miscellaneous Recipes
Recipe:Lemon Zucchini Country Pasta
Ingredients:
2 tsp. olive oil
3 slices Canadian bacon, cut into thick strips
4 C. zucchini thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. garlic clove, minced
1/4 tsp. grated lemon peel
16 oz. Country Pasta Egg Noodles, cooked, but need water before draining
1 Tbsp. lemon juice
1/2 C. fresh basil, sliced thin
Directions:
Heat the olive oil in a large skillet over high heat. Add the Canadian bacon strips and fry, stiring, for about 2 minutes.
Add the zucchini, salt and pepper. Saute until tender-crisp, about 5 minutes. Stir in garlic; saute 1 minute. Toss the mixture with the lemon peel, the hot pasta, 1/4 C. cookng water from the pasta, lemon juice, and slices of basil.
Serves 4
Recipe:Country Pasta Carbonara
Ingredients:
16 ounces Country Pasta Egg Noodles, uncooked
6 oz. turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1-cup egg substitute
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Directions:
Prepare pasta according to package directions. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half. Pour the mixture into a large serving bowl and let cool for 5 minutes. Mix in the egg substitute and the parsley. When pasta is al dente, drain well and add to the bacon mixture. Add Parmesan cheese and toss, working quickly. Season with salt and freshly ground pepper to taste and serve.
Serves 4
Recipe:Touches-of-Green Country Pasta--St. Patrick’s Day!
Ingredients:
12 baby artichokes or one 9-oz. pkg. frozen artichoke hearts, thawed and quartered
4 oz. Country Pasta Egg Noodles, uncooked
3 medium leeks, sliced to equal about 1-cup
2 cloves garlic, minced
2 Tbsp. olive oil
1 cup shelled peas (about ¾ pound in the pod) or frozen peas
¾ cup chicken broth or vegetable broth
½ cup coarsely snipped fresh Italian parsley
2 Tbsp. coarsely snipped fresh mint
Thin slices of Parmesan cheese *(use a vegetable peeler to create thin slices)
Directions:
If using baby artichokes, remove outer leaves until you reach the leaves that are pale green or yellow on the bottom half. Cut darker green portion of leaves off top half of artichoke, and discard. Cut off stem and trim any remaining green from base of artichoke. Quarter artichokes. Remove purple or pink leaves, if any, from inside.
Meanwhile, cook the noodles according to package directions or until tender but still firm. Drain; keep warm.
In a large skillet cook and stir quartered artichokes or artichoke hearts with leeks and garlic in hot oil over medium-high heat for 5 minutes. Add peas and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until artichokes are tender.
Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese. Serves 4
--Better Homes and Gardens, Jeanne Ambrose
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