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PIZZA
BREAD SPREAD
1 loaf Italian
bread cut in half lengthwise. In a bowl, mix 1 stick room temperature
butter with 2 Tbsp. Pasta Toss until
spreadable. Spread on bread, then cover with thin slices of mozzarella
cheese. Heat under broiler until golden brown.
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HOT
TOSS
½ lb.
pasta, cooked and well drained. Combine 2 oz. olive oil, 2 oz. butter
and 2 oz. water or wine with 2 Tbsp. Pasta
Toss. Cover pan and sauté 2 minutes. Add to drained pasta,
toss and serve.
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CREAM
TOSS
Cook and drain
one 9 oz. package pasta shells. Sauté ½ lb. sliced
mushrooms in 2 Tbsp. butter. Stir in 1 Tbsp. flour, cook 1 minute.
Add 1 cup milk, bring to a boil and cook 3 minutes. Add salt and
pepper. Reduce heat, add 1 Tbsp. Pasta
Toss and simmer 2 minutes covered. Toss with pasta and sprinkle
with Romano cheese.
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COLD
TOSS
½ lb.
pasta-salad type pasta, cooked and well drained. Pan sauté
2 oz. olive oil, 2 Tbsp. vinegar and chopped vegetables of your
choice for 3 minutes, covered. Add 1 Tbsp. Pasta
Toss, sauté 2 minutes. Add drained pasta, toss and chill.
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CLAM
TOSS
Cook and drain
one lb. linguine. Sauté 3 Tbsp. olive oil and 3 Tbsp. butter.
Add 1 can minced clams and clam juice, sauté 2 minutes. Reduce
heat, add 2 Tbsp. Pasta Toss and
sauté 2 minutes, covered. Add pasta and toss.
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SPINACH
TOSS
Cook and drain
1 lb. penne pasta. Sauté 1 package frozen chopped spinach
(well drained) in 2 oz. olive oil and 2 oz. butter for 4 minutes.
Add salt, pepper and Pasta Toss.
Sauté 2 minutes, covered. Toss with pasta and sprinkle with
Parmesan cheese.
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