I make a cream sauce: Saute about 2 tbsp. finely chopped leek in butter or margarine. Add meat or fish of choice -- we especially like bay scallops or salad shrimp, but you can use hamburger, ground turkey or ? (crumble ground meat). Cook over low to medium heat until done. To this add a mixture of flour and milk (use a whip to stir in flou so there aren't any lumps). I use about a cup and a half of milk and add two or three tablespoons of flour. Pour this over the meat mixture and stir frequently until it thickens. Cook for one minute longer, stirring constantly. Can be served over noodles, spaghetti, rice, or even toast. I put the pasta on a platter, then pour on the sauce, and add garnish with parsley flakes.

Special Thanks to Donna

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Simply saute 1/2 pound of italian sausage until well cooked.. then drain. Boil enough angel hair pasta for four... drain.. then put the pasta back into the pain. Add sausage, 1/2 cup fresh chopped parsley, 1/2 cup grated parmesan cheese (less works too), a few tablespoons of margarine for binding... toss and serve with pepper! I love this recipe! My sister also adds a few beaten eggs.. then cooks slowly over medium heat... so that it's more moist!

Special Thanks to Jill

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Ingredients:

• 8 ounces linguine
• 1 tablespoon olive oil
• 6 large cloves garlic, minced
• 3 (10-ounce) cans whole baby clams (with juices)
• 1/3 cup nonalcoholic white wine
• 1/3 cup chicken broth, defatted
• 1 large carrot, shredded
• 1/2 teaspoon dried oregano
• 1/2 cup snipped and loosely packed fresh Italian parsley
• 1/2 teaspoon salt (optional)
• 1/8 teaspoon ground black pepper (optional)

Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute. Drain the clams, reserving the juices. Set the clams aside. Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups. Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper. To serve, transfer the hot pasta to a large bowl. Pour the clam sauce over the pasta and gently toss until well combined. Sprinkle with the remaining 1 tablespoon parsley to garnish.

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Ingredients:

• 12 ounces fettuccine
• 1 cup evaporated skim milk
• 1/2 cup half-and-half
• 2 tablespoons butter, cut into small pieces
• 1 1/2 cups grated fresh Parmesan cheese
• 2 tablespoons snipped fresh chives

Cook the pasta according to the directions on the package. Meanwhile, in a medium saucepan, heat the milk, half-and-half and butter over medium heat just until the butter is melted and the mixture is hot. Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese is melted. Drain the pasta and add the hot pasta to the cheese mixture. Toss until well coated.. To serve, transfer the pasta to plates. Sprinkle with the remaining ¼ cup of Parmesan cheese and the chives to garnish. Makes 6 servings.

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Ingredients:

• ¼ lb fresh parsley or basil
• 1-2 cloves garlic
• ¼ c extra virgin olive oil
• 1 lb. Spinach Fettuccini Noodles

Bring water to a boil, add pasta, cook until al dente.
This pasta cooks fast - 2 minutes.
Rinse the chosen herb. Roll in paper towels or clean dish cloth to dry. Chop.
Chop the garlic.
Heat the oil and garlic over medium heat.
After 2-3 minutes (careful to not burn the garlic) add the herb.
Combine toss pasta with oil.
Serve with freshly grated parmesan cheese and a salad on side.

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Ingredients:

• 3 cloves garlic
• 1/2 c olive oil
• 1/4 t salt
• 1/2 t black pepper
• 1/2 t oregano
• 1 t fresh or dried parsley, chopped
• 1/4-1/2 t crushed red pepper
• 3/4 lb pasta
• small can clams , drained (optional)

Heat water for pasta. Meanwhile, chop garlic and parsley. Put all ingredients in a frying pan. Cook pasta and drain. While pasta is draining, heat oil mixture on medium high heat, constantly crushing the garlic with a wooden spoon as it cooks. After about 3 minutes, the garlic should turn golden brown. Put pasta in serving dish and pour oil mixture on top. Serve with grated romano cheese.

Optional: If you want to make spaghetti with clams, just heat up the clams with the oil.

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Ingredients

• 1/2 lb spinach
• 1/4 lb sorrel
• 1 bunch watercress
• 1 1/2 cups parsley
• 1 Tbsp chopped chervil
• 1 Tbsp chopped tarragon
• 1 Tbsp chopped dill
• 2/3 cup ricotta cheese
• 2 Tbsp butter
• 3/4 cup Parmesan cheese, grated
• coarse salt
• 2 eggs, beaten
• 3 Tbsp all-purpose flour, sifted

Wash and drain the spinach, sorrel, watercress and parsley. Place in a large pan of boiling water and boil for 4 minutes; drain. When cool enough to handle, press out as much moisture as possible and chop finely. Add the remaining herbs and place in a saucepan over low heat for several minutes, stirring, to dry out.

Beat the ricotta cheese to a smooth consistency and add to the puree with the butter, 1/4 cup of the Parmesan cheese and salt to taste. Take the pan off the heat and stir in the eggs and flour. Beat until smooth. Pour into a cool shallow dish and leave in the refrigerator overnight.

Bring a large pan of lightly salted water to a boil. Form the green mixture into egg-shaped gnocchi, using 2 teaspoons, and roll them very lightly on a floured board. Drop them in batches in the pan, but do not crowd them.

When they float to the surface, after 4 to 5 minutes, lift them out with a slotted spoon and drain. Test one to make sure they are cooked through, then transfer to a warmed serving dish.

Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining cheese separately. Serve with melted butter if you like.

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Ingredients:

• 1 pound Rotini, Twists or Spirals, uncooked
• 8 medium cloves garlic, peeled
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary, crushed
• 2 tbsp. vegetable oil
• 3 medium zucchini, coarsely grated (about 5-6 cups)

Preheat oven or toaster oven to 450º F. Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.

While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.

Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

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Ingredients:

• 3/4 c Butter
• 2 Cloves garlic minced
• 20 Frozen large shrimp
• 1 Bunch Broccoli Flourettes
• 4 Large mushrooms, sliced
• /2 ts Dried thyme
• 1/2 ts Dried oregano
• 1 Zucchini, thinly sliced
• 1/2 ts Dried basil
• Parmesan cheese
• 1 lb Cooked drained spaghetti

Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and sauté 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesan and serve immediately.

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Ingredients:

• 2 cups Arborio rice
• 5 cups chicken stock
• 1/2 cup onion, chopped
• 5 tablespoons butter
• 2 tablespoons vegetable oil
• pinch of salt
• 1/4 cup green onion, minced
• 1 cup sliced lobster or chicken, or whole cleaned medium shrimp (raw)
• 1 pinch fresh chopped parsley

In a large saucepan, bring the chicken stock to a very slow, steady simmer.

In another large saucepan, place three tablespoons of the butter, vegetable oil and chopped onion and cook over medium heat until onion becomes translucent. Add the rice, stirring until all the grains are coated. Add 1/2 cup of the simmering stock and cook, stirring constantly until all of the liquid is absorbed. Be sure to stir the bottom of the pan frequently to clean off any rice mixture that may stick.

Add another 1/2 cup of the broth and continue stirring, as above, until all liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all is incorporated. Simmer over low heat for ten minutes, stirring constantly.

Add the meat of your choice and stir well. Just before serving, add the remaining 2 tablespoons of butter and stir thoroughly.

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Ingredients:

• 2 cups brown rice
• 32 ounces (2 cans) chicken broth
• 8 ounces Mixed Fresh Mushrooms (Button, Shitake, Cremini, etc.)
• 1/2 cup un-salted pecans
• 1 tbs. Olive Oil

Heat chicken broth to boiling in a large saucepan. Add rice and cook according to package directions, until tender and all of the broth is absorbed, about 45- minutes.

Meanwhile, chop pecans and then set aside.

Slice mushrooms into strips. Heat olive oil in a saucepan until hot but not smokings. Add mushrooms and nuts and cook until mushrooms are lightly browned.

Combine hot cooked rice with mushroom mixture, season to taste with salt and pepper and serve immediately.

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Ingredients:

• 1 lb. pkg. fettuccine
• 1/2 c. butter
• 1/2 lb. mushrooms
• 1.25 lb. zucchini
• 1 c. half-and-half
• 3/4 c. Parmesan
• 1/2 c. parsley

Cook fettuccine al dente. Cut zucchini into julienne strips. While pasta is cooking, sauté mushrooms and zucchini in butter for 2 minutes. Add half-and-half to sauté; reduce heat and simmer for 3 minutes. Add cooked fettuccine to sauté, along with cheese and parsley, and toss to mix well.

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Ingredients:

• 1/2 cup olive oil
• 1/2 cup eggplant; peeled, salted, and drained
• 1/4 tsp. garlic, chopped
• 1/2 sweet red pepper
• 4 oz. fresh egg linguine, cooked
• 1/3 cup ricotta
• 2 Tbs. fresh basil, chopped
• salt and pepper
• 2 Tbs. pine nuts
• 2 Tbs. parmesan

Cook eggplant in olive oil 3-4 min. Add garlic and red pepper; cook 2-3 minutes. Add ricotta, basil, salt and pepper. Serve over linguine, garnish with nuts and parmesan. Makes 1 serving.

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Ingredients:

• 1 lb. mixed, precut vegetables, frozen or fresh
• 1/2 lb. angel hair pasta
• 1 cup shredded mozzarella cheese
• 1 Tbl. olive oil
• 1 tsp. garlic salt

Bring a large pot of salted water to a boil. Add vegetables and cook until almost crisp tender, about 5 minutes. Add pasta and cook another 3 minutes. Drain, put back in pot and mix with remaining ingredients. Serve immediately.

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Ingredients:

• 12 oz. Fettuccine, uncooked
• 8 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8 oz. mushrooms, sliced
• 1/2 cup diced red bell pepper
• 1 1/2 cups low-fat mayonnaise
• 3/4 cup skim milk
• 1/4 cup Parmesan cheese
• 3 tbsp. minced fresh basil or 1 tsp. dried basil
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. paprika

Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; saute until tender, about 5 minutes.

Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated.

When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

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Ingredients:

• 3 cups wide egg noodles (4 ounces)
• 1/4 cup fine dry bread crumbs
• 2 tablespoons butter, melted
• 10 3/4 ounce can condensed cream of mushroom soup (Campbell's Healthy Request is IC friendly)
• 3/4 cup milk
• 9 1/4 ounce can tuna, drained and broken into chunks (Make sure it doesn't contain textured vegetable protein if that is a trigger for you)

For sauce, in a medium saucepan combine cream of mushroom soup and milk. Cook and stir until slightly thickened and bubbly. Combine sauce, tuna, and cooked noodles. Transfer to a 1 1/2 quart casserole dish. Sprinkle with bread crumb mixture. Bake, uncovered, in a 375 degree oven 20 minutes or until bubbly. Then, place casserole under broiler briefly until bread crumbs are toasted. Serves 4.

Special Thanks to Nancy Richardson

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Cook 4 ounces packaged pasta according to package directions. (Farfalle or "bow tie" pasta works well.) Drain. In same warm pan, toss 1/2 cup shredded mozzarella cheese, 1/3 cup whipping cream, and the cooked pasta. Cook and stir over medium heat for 3 to 4 minutes or until cheese melts and sauce thickens slightly. Makes 4 side dish servings. (Tastes goos with sauteed mushrooms and/or broccoli.)

Special Thanks to Nancy Richardson

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Ingredients:

• 1 cup dried elbow macaroni
• 1 teaspoon onion powder
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 1/4 cups milk
• 1 1/2 cups shredded American Cheese (6 ounces)*

Meanwhile, for cheese sauce, in a medium saucepan melt butter and stir in onion powder and flour. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add American cheese, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 1-quart casserole dish.

Bake in a 350 degree oven for 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 4 main dish servings.

* If you can not find packaged shredded American cheese, buy a a 6 ounce chunk (a little less than 1/2 a pound) at a deli and shred it yourself.

Special Thanks to Nancy Richardson

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