Pasta Pronto - 3 Different Variations |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found these recipe in Woman's Day magazine. I have not tried these recipes, but I'm posting them for safe keeping. Ingredients:
1 lb wagon wheel macaroni or 1 lb shell pasta |
1 lb ragu pizza sauce, double cheddar sauce |
15 1/4 ounces 50% less salt corn kernels, drained |
1/2 cup salsa |
1/4 teaspoon cumin |
1/2 cup chopped cilantro |
1 lb gemelli pasta or 1 lb rotelle pasta |
5 ounces baby spinach |
4 ounces rondele garlic & herb spreadable cheese |
1 cup jarred sliced roasted peppers |
1 lb mini penne |
1 large sweet onion |
2 medium zucchini |
1/3 cup fresh basil leaf |
2 teaspoons oil |
24 (26 ounce) jars vodka sauce |
Directions:
1. Mexican Mac and Cheese: Cook and drain pasta. Leave pasta in colander. Add to pasta pot Ragu double cheddar sauce, corn kernels, salsa, and cumin. Bring to a simmer. Add pasta; toss. Remove from heat; add cilantro; toss. Top servings with extra salsa if desired.
2. Creamy Herb: Cook pasta as directs, scooping out about 1/2 cup cooking water and adding the baby spinach before draining. Drain pasta and spinach; keep in colander. Add to pasta pot Rondele garlic and herb spreadable cheese. Cook over low heat, breaking up with a wooden spoon, until melted. Add cooking water and stir until smooth. Add jarred sliced roasted peppers; heat through. Remove from heat; add pasta and toss.
3. Penne Alla Vodka: Cook penne as directs. Meanwhile, slice a large sweet onion, zucchinis, and fresh basil leaves. Heat oil in large nonstick skillet over medium-high; saute onion 2 minutes. Add zucchini; saute 3 minutes more or until just tender. Add jarred Vodka sauce to skillet to heat. Drain pasta; toss with sauce mixture and basil.
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