Italian Colors Pasta Toss Food

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt). Add the pasta and cook according to package instructions until just al dante or a little before (mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups of the pasta cook water.
• Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is just turning golden brown (manage the heat well so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.
• Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid reduces by about 1/3.
• Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the parmesan and parsley. Toss to combine.
• Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan and red pepper flakes to the side.

ITALIAN CHICKEN PASTA TOSS

Steps:

• In a large pot with boiling salted water cook pasta until al dente; Drain.
• In a large saucepan heat the Italian dressing and olive oil together over medium heat.
• Add drained spaghetti; toss well to coat.
• Add chopped tomatoes, cooked chicken, and grated Parmesan cheese and toss lightly.
• Serve warm.

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

ITALIAN-STYLE PASTA TOSS

Steps:

• Combine first 8 ingredients in a large bowl.
• Add tortellini, toss to coat.
• Sprinkle with Parmesan cheese.
• Serve immediately with slotted spoon, or refrigerate.

TRI-COLOR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

ITALIAN VEGETABLE TOSS

Steps:

• Slice Zucchini and Yellow Squash.
• Quarter Mushrooms.
• Dice Tomatoes.
• Mix Zucchini, Squash, Mushrooms, Butter, Basil, and Pepper in a 2 quart microwave-safe casserole.
• Cover with wax paper and microwave on HIGH until squash is tender-about 8-10 minutes.
• Add tomatoes and cheese and microwave on HIGH for an additional 2-3 minutes.
• Enjoy!

ITALIAN COLORS PASTA TOSS

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.