Pasta Recipes

Taco-Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

Additional Ingredients For Each Casserole:
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Makes 2 casseroles (6 servings each).

Chicken Pasta Primavera

2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 garlic cloves, minced
2 tablespoons butter
1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
3/4 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink.

Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stir until heated through. Makes 4 servings.

Cajun Sausage Pasta

1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
2 cups dry white wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 tablespoons sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound turkey Italian sausage links, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
5 cups hot cooked penne pasta

In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup. Reduce heat. Stir in the tomatoes, tomato paste, sugar, cumin, cayenne and pepper. Cover and simmer for 15-20 minutes.

Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender; drain. Stir in the tomato mixture. Serve over pasta. Makes 5 servings.

Lasagna Primavera

12 uncooked lasagna noodles
3 cups frozen broccoli cuts, thawed and well drained
3 large carrots, coarsely shredded (2 cups)
1 can (14 1/2 ounces) diced tomatoes, well drained
2 medium bell peppers, cut into 1/2-inch pieces
1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 ounces each) refrigerated Alfredo pasta sauce
1 package (16 ounces) shredded mozzarella cheese (4 cups)

Heat oven to 350 degrees. Cook and drain noodles as directed on package. Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.

In ungreased rectangular pan, 13x9x2 inches, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.

Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables.

Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.

Bake uncovered 45 minutes to 1 hour or until bubbly and hot in center. Let stand 15 minutes before cutting. Makes 8 servings

Four-Cheese Fettuccine

1 package (16 ounces) uncooked fettuccine
2 tablespoons olive or vegetable oil
2 tablespoons butter
4 medium green onions, chopped ( 1/4 cup)
1 tablespoon chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese (2 ounces)
3/4 cup shredded Asiago cheese (3 ounces)
3/4 cup freshly grated or shredded Parmesan cheese
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.

Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.

Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley. Makes 6 servings

Linguine Pasta with Spicy Chicken Sauce

8 ounces uncooked linguine
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 teaspoons anchovy paste
1 red jalapeño chile, seeded and finely chopped
2 tablespoons chopped sun-dried tomatoes packed in oil
1 teaspoon dried oregano leaves
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 medium red or yellow bell peppers, cut into 1x1/4-inch strips
1/2 cup dry red wine
1/2 cup freshly grated or shredded Parmesan cheese

Cook and drain linguine as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.

Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.

Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 4 servings

Italian Sausage with Bow Ties

1 package (16 ounces) bow tie pasta
1 pound bulk Italian sausage
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.

Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese. Makes 5 servings.

Spaghetti Casserole

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Makes 2 casseroles (6 servings each).

Mexican Lasagna

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes, sour cream, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.

Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. Bake 10-15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving. Garnish with the olives, guacamole, tomatoes and sour cream if desired. Makes 12 servings

Baked Linguine Pie

4 ounces uncooked dried linguine
1/2 pound lean ground beef or italian sausage
1 1/3 cups garden-style spaghetti sauce
1 medium (1/2 cup) tomato, chopped
1/2 cup freshly grated Parmesan cheese
1 egg, beaten
2 teaspoons butter, melted
1/2 teaspoon dried basil leaves
1/2 cup ricotta cheese
1 tablespoon Sour Cream
3 ounces (3/4 cup) Mozzarella Cheese, shredded

Heat oven to 350 degrees. Cook linguine according to package directions. Drain. Meanwhile, place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir in spaghetti sauce and tomato. Set aside.

Combine cooked linguine, Parmesan cheese, egg, butter and basil in large bowl. Place mixture in and up sides of ungreased 9-inch pie pan.

Combine ricotta cheese and sour cream in same large bowl. Spread over linguine. Spread beef mixture over ricotta layer. Sprinkle with Mozzarella cheese. Bake for 25 to 30 minutes or until heated through. To serve, cut into wedges. Makes 6 servings

Linguine with Ham & Swiss Cheese

8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups (10 ounces) shredded Swiss cheese, divided
1 cup (8 ounces) sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper
2 tablespoons butter, melted

Cook linguine according to package directions; drain. Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Makes 8 servings.

Spinach Cheese Manicotti

1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon canola oil
1-1/2 cups ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

In a small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells.

Pour half of the spaghetti sauce into a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce.

Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan. Bake 5-10 minutes longer or until cheese is melted. Makes 4 servings.

Cheesy Broccoli Rigatoni

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes.

Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside.

Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese.

Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Makes 10 servings.

Brown Rice Penne with Eggplant

1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar pasta sauce
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain well. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned.

Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.

Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately. Makes 8 servings

Linguine Carbonara

2 tablespoons olive oil
2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into thin strips
2 cloves garlic, minced
1/2 cup red wine
1/2 teaspoon fresh-ground black pepper
2 eggs
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
3/4 pound linguine
2 tablespoons chopped fresh parsley

In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper.

Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly.

Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan. Makes 4 servings

Penne with Roasted Asparagus and Balsamic Butter

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan. Makes 4 servings

Cavatappi with Pepperoni

4 ounces thin-sliced pepperoni, slices cut in half
2 tablespoons olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups canned tomatoes with their juice (one 16-ounce can)
3/4 teaspoon salt
3/4 pound cavatappi
3 tablespoons chopped flat-leaf parsley

In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.

In the same pan, heat the oil over moderately low heat. Add the onion and pepper and cook, stirring occasionally, until soft, about 10 minutes.

Add the garlic and cook, stirring, for 30 seconds. Stir in the tomatoes with their juice, breaking them up. Add the salt, cover, and simmer over low heat for 10 minutes.

In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley. Makes 4 servings

Beer Brat Pasta

1 lbs. Rigatoni or other medium pasta shape
15 oz. fresh bratwurst
1/2 cup beer
1-1/2 cups cheddar cheese
2 sweet red peppers, coarsely chopped
1 cup onions, coarsely chopped
4 garlic cloves, chopped
1/2 cup fresh basil
1 tbsp. olive oil

Preheat oven to 425°. Mix red pepper, onions, and garlic with 1 tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally.

While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel.

Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.

Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly.

If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve. Makes 8 servings

Pappardelle with Pancetta

4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe, stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.

Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese.

Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately. Makes 4 servings

Pepper Jack Chicken Pasta

3 cups uncooked mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 package (9 ounces) ready-to-use Southwestern chicken strips
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired. Makes 6 servings.

Simple Lasagna

1-1/2 pounds lean ground beef
1 can (12 ounces) tomato paste
3 cups water
2 packages (1-1/2 ounces each) spaghetti sauce mix
1 tablespoon sugar
4 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, beaten
2 cups (16 ounces) cream-style cottage cheese
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1 package (16 ounces) lasagna noodles, uncooked

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper.

Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the Cheddar cheese and half of the mozzarella.

Set aside. Spoon one-third of the meat sauce into a 13-in. x 9-in. baking pan. Place half of the uncooked noodles over sauce. Top with one-third of meat sauce and press down. Spoon cottage cheese mixture over all.

Cover with remaining noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining Cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Makes 8 servings.

Creamy Egg Noodle Casserole

1 package (12 ounces) egg noodles
1 package (16 ounces) frozen cut broccoli
3 cups cubed fully cooked ham (1/2-inch pieces)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

In a 5-qt. Dutch oven, cook noodles in boiling salted water for 5 minutes. Add the broccoli and ham; cook 5-10 minutes longer or until noodles are tender.

Drain; return to pan. Add remaining ingredients. Cook over low heat, stirring constantly, until butter is melted and mixture is heated through. Makes 8 servings.

Salmon Pasta Primavera

8 ounces uncooked fettuccine, broken in half
1-1/2 cups fresh or frozen broccoli florets
1/4 cup chopped red onion
2 tablespoons chopped green pepper
2 garlic cloves, minced
4 tablespoons butter or margarine, divided
1 envelope Alfredo sauce mix
1/2 cup evaporated milk
1/2 cup water
Salt and pepper to taste
1 cup cubed cooked salmon
Crumbled cooked bacon, optional

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender.

In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through.

Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired. Makes 4 servings.

Prosciutto Pasta Toss

1 package (16 ounces) linguine
1/2 cup frozen peas
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Cook linguine according to package directions, adding peas during the last 3 minutes.

Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.

Drain linguine; add to skillet and toss to coat. Sprinkle with Parmesan cheese. Makes 6 servings.

Pesto Shrimp Pasta

9 ounces uncooked linguine
1 pound deveined peeled cooked medium shrimp
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots.

Drizzle with butter; sprinkle with lemon-pepper and salt. Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.

Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with Parmesan cheese and walnuts if desired. Makes 6 servings.