12 Best Corkscrew Pasta Food

SUMMER CORKSCREW PASTA

Steps:

• Cook pasta according to package directions.
• Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• When pasta is el dente, drain it and add to the serving bowl.
• Toss everything and serve immediately.
• Sprinkle with Parmesan if desired.

CHEESY & BEEFY TOMATO CORKSCREW PASTA BAKE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add meat; cook until browned, stirring occasionally. Add diced tomatoes, pasta sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
• Heat oven to 350ºF. Drain pasta. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.
• Bake 20 to 25 min. or until heated through, uncovering for the last 10 min. Sprinkle with remaining Parmesan.

CORKSCREW PASTA WITH TOMATOES AND BASIL

Steps:

• In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
• Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
• Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
• Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
• Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.

CREAMY CAVATAPPI PASTA RECIPE

Steps:

• Preheat oven to 325 °F. Grease a square baking dish and set aside.

CORKSCREW PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with dressing mix. Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

CORKSCREW PASTA SALAD WITH BLACK OLIVES

Steps:

• Cook the pasta in a large pot of boiling salted water, until just tender.
• Drain and rinse with cold water then drain again.
• Place in a large bowl and toss with olive oil.
• Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
• Season with salt and pepper, serve over a bed of lettuce.

CORKSCREW PASTA AND CHEESE

Steps:

• Grate the cheese.
• Cook the pasta in boiling water until done and drain.
• Melt butter in the hot pot, add pasta and toss to coat.
• Stir in the mustard, Worcestershire sauce, salt and pepper to taste.
• Add the grated cheese and toss to combine.
• Serve as soon as the cheese melts.