Hot Sausage Pasta
  • 1 lb. Bow Ties or other medium pasta shape
  • 1 lb. hot turkey sausage
  • 1 16 oz. container of light sour cream
  • 1 tsp. garlic salt
  • 1 4 oz. can chopped green chilies, drained
  • 1 15.5 oz. can red kidney beans, rinsed and drained
  • 1 15 oz. can garbanzo beans, rinsed and drained
  • 1 3.8 oz. can sliced black olives
  • 4 green onions, whites and tops, chopped
  • 2 medium size tomatoes, chopped
  • tortilla chips (optional)

    • Cook pasta according to package directions, drain.  Meanwhile, brown sausage in a skillet, breaking up with a fork while cooking.  When done, remove from heat and add sour cream, garlic salt, and green chilies to sausage.  In a large bowl, combine pasta, sausage mixture, and remaining ingredients.  Serve warm with tortilla chips and sliced avocado on the side. 

    06-09-05 en Pasta | Comentarios (1) |
    ST. Louis Blues Pasta
  • 1 lb. Penne or other medium pasta shape
  • 1/2 lb. bacon
  • 4 cloves garlic, chopped
  • 1 cup onion, chopped
  • 1 tsp. salt
  • 1 lb. collard greens, chopped and rinsed
  • 1 14.5 oz. can chicken broth
  • 1 tbsp. wine vinegar
  • 1 tsp. hot pepper sauce
  • 1/2 cup parmesan cheese, grated

    • Cook pasta according to pasta directions, drain.  Meanwhile, cook bacon in large skillet until crisp.  Remove from pan, crumble and reserve bacon.  Pour off all but 1 tbsp. bacon drippings.  Sauté garlic and onion in remaining drippings.  Sprinkle with salt.  Add collard greens and stir to coat collard greens with bacon drippings.  Add chicken broth.  Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes.  Stir in vinegar and hot pepper sauce.  Mix collard greens and pan juices with the cooked pasta.  Sprinkle with parmesan cheese and chopped bacon.  Serve immediately. 

    03-09-05 en Pasta | Comentarios (0) |
    Mexican Frittata



  • 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
  • 1 8-oz. carton egg substitute
  • 1 cup evaporated skim milk
  • 1 cup shredded, reduced-fat Cheddar cheese
  • 1 4-oz. can chopped green chiles, drained
  • 1/2 cup sliced scallions
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • Vegetable oil cooking spray
  • Salsa for topping

    • Combine first 8 ingredients in a large bowl; set aside.

         Spray a 9-inch non-stick skillet with cooking spray and heat
    over medium-high heat.  Pour 1/3 of the pasta-egg mixture into the
    pan and cover.  Cook 4 to 5 minutes until set and lightly golden. 
    Slide out onto a plate, invert the skillet over the frittata on the
    plate, and flip the frittata back into the skillet.  Cook another 3
    to 4 minutes, covered.  Remove to a serving dish and keep warm. 
    Repeat with remaining mixture.  Top each frittata with salsa and
    serve immediately.

    03-08-05 en Pasta | Comentarios (0) |