Summer Pasta Topper Food

LAZY SUMMER PASTA

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.
• Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.
• Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.

CHILI CHICKEN PASTA TOPPER

Steps:

• In medium skillet over medium-high heat, heat oil.
• Add chicken and cook until browned, stirring often.
• ADD soup, milk, cheese, chili powder and garlic powder and heat through, stirring often.
• Serve over pasta.
• Notes: Cut raw chicken on a smooth, easy to clean surface, or on disposable plastic or paper.
• When through, be sure to wash your hands and all surfaces and utensils in contact with the raw chicken with hot water and anti-bacterial soap.

SUMMER PASTA TOPPER

Steps:

• Heat oil in a skillet over medium-high heat.
• Stir-fry garlic for 1 minute.
• Remove garlic and drain on paper towels.
• Add onion to the hot pan and cook until it softens, then add zucchini.
• Cook and stir 4-5 minutes, then add in the tomatoes.
• Cook together until juicies and ingredients have blended together, about 5 minutes, stirring often.
• Add in salt, pepper, basil and reserved garlic.
• Serve over hot cooked pasta.